Resumen

ORMAZA-ZAPATA, Angela María; DIAZ-ARANGO, Félix Octavio  y  ROJANO, Benjamín Alberto. The effect of pressure filtration coffee preparation methods (Coffea arabica L. var. Castillo) on antioxidant content and activity, and beverage acceptance. Dyna rev.fac.nac.minas [online]. 2019, vol.86, n.209, pp.261-270. ISSN 0012-7353.  https://doi.org/10.15446/dyna.v86n209.75839.

The majority of pressure filtration methods for coffee preparation constitute acceptable alternatives for the obtention of coffee with bitter notes and body. In this study, antioxidant metabolite retention, antioxidant activity, and cup profiles were determined for coffee beverages prepared using five methods of pressure filtration. The methods which registered the highest antioxidant retention rates were Espresso, Moka, and Staresso. The highest hydroxycinnamic acid content was obtained with the Staresso, Espresso, and Moka methods, in descending order. Antioxidant capacity was proportional to antioxidant compound retention, with the ORAC method, in the beverages prepared, but not with the ABTS methodology. The Presso method had the lowest antioxidant retention rate. The beverage prepared with the Aeropress method obtained the lowest amount of antioxidant metabolites. In the five preparations evaluated, the most prominent hydroxycinnamic acid was chlorogenic acid. It is recommended that coffee prepared with the Espresso or Moka methods be consumed.

Palabras clave : tasting; antioxidants; pressure; quality; sensorial.

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