How grinding level and brewing method (Espresso, American, Turkish) could affect the antioxidant activity and bioactive compounds in a coffee cup.

Antonio DerossiIlde Ricci Rossella CaporizziAnna FioreCarla Severini

Published in: Journal of the science of food and agriculture (2018)

One American, three Turkish and five Espresso coffee cups contain similar amount of caffeine of 316, 336 and 320 mg, respectively which are below the maximum daily consumption (400 mg per day) suggested by the European Food Safety Authority. The extraction method affects the intake of bioactive and antioxidant substances with specific properties. © 2017 Society of Chemical Industry.

Keyphrases

oxidative stress
physical activity
drinking water
risk assessment
climate change
tissue engineering