Acidity and Antioxidant Activity of Cold Brew Coffee.

Authors

Niny Z. Rao, Thomas Jefferson UniversityFollow
Megan Fuller, Thomas Jefferson UniversityFollow

Document Type

Article

Publication Date

10-30-2018

Comments

This article has been peer reviewed. It is the author’s final published version in Scientific Reports, Volume 8, Issue 1, October 2018.

The published version is available at https://doi.org/10.1038/s41598-018-34392-w. Copyright © Rao & Fuller

Publication made possible in part by support from the Thomas Jefferson University + Philadelphia University Open Access Fund

Abstract

The acidity and antioxidant activity of cold brew coffee were investigated using light roast coffees from Brazil, two regions of Ethiopia, Columbia, Myanmar, and Mexico. The concentrations of three caffeoylquinic acid (CQA) isomers were also determined. Cold brew coffee chemistry was compared to that of hot brew coffee prepared with the same grind-to-coffee ratio. The pH values of the cold and hot brew samples were found to be comparable, ranging from 4.85 to 5.13. The hot brew coffees were found to have higher concentrations of total titratable acids, as well as higher antioxidant activity, than that of their cold brew counterparts. It was also noted that both the concentration of total titratable acids and antioxidant activity correlated poorly with total CQA concentration in hot brew coffee. This work suggests that the hot brew method tends to extract more non-deprotonated acids than the cold brew method. These acids may be responsible for the higher antioxidant activities observed in the hot brew coffee samples.

Recommended Citation

Rao, Niny Z. and Fuller, Megan, "Acidity and Antioxidant Activity of Cold Brew Coffee." (2018). College of Life Sciences Faculty Papers. Paper 2.
https://jdc.jefferson.edu/jclsfp/2

Creative Commons License

This work is licensed under a Creative Commons Attribution 4.0 License.

Language

English