影响冷和热咖啡中抗氧化剂提取的变量:一篇评论
Brian G Yust1, Frank Wilkinson2, Niny Z Rao2
1College of Humanities & Sciences, Thomas Jefferson University, Philadelphia, PA 19144, USA.
Antioxidants (Basel, Switzerland)
|January 22, 2024
概括
咖啡豆的抗氧化剂受到造变量的影响. 更高的温度,更长的造时间和更轻的烤通常会增加热和冷造咖啡的抗氧化活性.
科学领域:
- 食品科学与技术 食品科学与技术
- 营养生物化学 营养生物化学
- 分析化学 分析化学
背景情况:
- 咖啡是全球消费的饮料,富含抗氧化剂.
- 越来越多的消费推动了对咖啡的化学成分和制备方法的研究.
- 烤,磨粉大小和造参数等变量会影响抗氧化剂水平.
研究的目的:
- 研究各种因素对咖啡中抗氧化剂含量的影响.
- 为了比较冷与热咖啡制剂中的抗氧化剂度.
主要方法:
- 使用评估激素清除能力的方法分析抗氧化剂活性.
- 检查各种变量,包括烤度,磨粉大小,造温度和持续时间.
- 在冷和热咖啡样本中分析抗氧化剂度.
主要成果:
- 更高的造温度和更长的造时间通常会导致抗氧化活性增加.
- 较低程度的咖啡豆烤通常与更大的抗氧化活性有关.
- 特定的造参数显著影响抗氧化剂的可量化的度.
结论:
- 造温度,持续时间和烤水平是咖啡抗氧化剂含量的关键决定因素.
- 了解这些变量可以优化咖啡制备,以最大限度地提高抗氧化剂产量.
- 进一步的研究可能会建立标准化方法来量化咖啡抗氧化剂.
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