<?xml version="1.0" encoding="ISO-8859-1"?><article xmlns:mml="http://www.w3.org/1998/Math/MathML" xmlns:xlink="http://www.w3.org/1999/xlink" xmlns:xsi="http://www.w3.org/2001/XMLSchema-instance">
<front>
<journal-meta>
<journal-id>0122-8706</journal-id>
<journal-title><![CDATA[Ciencia y Tecnología Agropecuaria]]></journal-title>
<abbrev-journal-title><![CDATA[Cienc. Tecnol. Agropecuaria]]></abbrev-journal-title>
<issn>0122-8706</issn>
<publisher>
<publisher-name><![CDATA[Corporación Colombiana de Investigación Agropecuaria - Corpoica]]></publisher-name>
</publisher>
</journal-meta>
<article-meta>
<article-id>S0122-87062022000200015</article-id>
<article-id pub-id-type="doi">10.21930/rcta.vol23_num2_art:2438</article-id>
<title-group>
<article-title xml:lang="en"><![CDATA[Analysis of Gravity-Filtration Preparation Methods&#8217; Antioxidant Content, Capacity, and Coffee Beverage Acceptance]]></article-title>
<article-title xml:lang="es"><![CDATA[Análisis del contenido y la capacidad antioxidante y de la aceptación de la bebida de café mediante métodos de preparación con filtración por gravedad]]></article-title>
</title-group>
<contrib-group>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Ormaza-Zapata]]></surname>
<given-names><![CDATA[Angela María]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Díaz-Arango]]></surname>
<given-names><![CDATA[Félix Octavio]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Rojano]]></surname>
<given-names><![CDATA[Benjamín Alberto]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
</contrib-group>
<aff id="Af1">
<institution><![CDATA[,Universidad de Caldas  ]]></institution>
<addr-line><![CDATA[ ]]></addr-line>
<country>Colombia</country>
</aff>
<aff id="Af2">
<institution><![CDATA[,Universidad de Caldas  ]]></institution>
<addr-line><![CDATA[ ]]></addr-line>
<country>Colombia</country>
</aff>
<aff id="Af3">
<institution><![CDATA[,Universidad Nacional de Colombia  ]]></institution>
<addr-line><![CDATA[ ]]></addr-line>
<country>Colombia</country>
</aff>
<pub-date pub-type="pub">
<day>00</day>
<month>08</month>
<year>2022</year>
</pub-date>
<pub-date pub-type="epub">
<day>00</day>
<month>08</month>
<year>2022</year>
</pub-date>
<volume>23</volume>
<numero>2</numero>
<copyright-statement/>
<copyright-year/>
<self-uri xlink:href="http://www.scielo.org.co/scielo.php?script=sci_arttext&amp;pid=S0122-87062022000200015&amp;lng=en&amp;nrm=iso"></self-uri><self-uri xlink:href="http://www.scielo.org.co/scielo.php?script=sci_abstract&amp;pid=S0122-87062022000200015&amp;lng=en&amp;nrm=iso"></self-uri><self-uri xlink:href="http://www.scielo.org.co/scielo.php?script=sci_pdf&amp;pid=S0122-87062022000200015&amp;lng=en&amp;nrm=iso"></self-uri><abstract abstract-type="short" xml:lang="en"><p><![CDATA[Abstract Most gravity-filtration coffee preparation methods constitute good alternatives for obtaining coffee with varying acidity, bitterness, and bodies. The present study identifies the composition of compounds with antioxidant capacities and cup profiles for coffee beverages prepared using eight gravity-filtration methods. UV-visible spectrophotometry and high- performance liquid chromatography quantified antioxidants, hydroxycinnamic acids, and antioxidant activity. A qualitative descriptive analysis was performed using an expert panel to establish the sensory quality. The methods that yielded the highest total phenol and flavonoid concentrations were Chemex, Siphon, and Silvertone. The Silvertone, Siphon, and Neapolitan methods had the most condensed tannin content. The maximum hydroxycinnamic acid content was found with the Siphon and Neapolitan methods. Antioxidant capacity was evaluated by the ABTS (antioxidant capacity of the cationic radical 2,2-Azino-bis-3-ethylbenzthiazoline-6-sulfonic acid), ORAC (Oxygen Radical Absorption Capacity), and FRAP (Ferric Reducing Antioxidant Power) methods and found to be the highest with the Silvertone, Siphon, and Neapolitan methods. The preparation methods with the highest sensorial scores were Silvertone and Chemex, while the lowest sensorial acceptance level was found with the Cloth filter method. Beverages made with the Kalita and Drip methods showed the lowest antioxidant compound expressions. The most predominant hydroxycinnamic acid was chlorogenic acid in the eight preparations studied. We thus recommend that coffee be consumed following preparation with the Silvertone, Siphon, or Neapolitan methods to increase antioxidant consumption in the diet. Should the consumer prefer bitter notes, these may be found with the Silvertone preparation method; otherwise, one may enjoy acidic notes in coffee beverages with the Siphon and Neapolitan methods.]]></p></abstract>
<abstract abstract-type="short" xml:lang="es"><p><![CDATA[Resumen Los métodos de preparación de café de filtración por gravedad en su mayoría constituyen una buena alternativa para obtener café con diferentes notas de acidez, amargo y cuerpo. En este estudio, se determinó la composición de los compuestos con capacidad antioxidante y el perfil de taza en bebidas de café preparadas con ocho métodos de filtración por gravedad. Se aplicó espectrofotometría UV-visible y cromatografía líquida de alta eficiencia para cuantificar antioxidantes, ácidos hidroxicinámicos y la actividad antioxidante. Para establecer la calidad sensorial se aplicó el análisis descriptivo cualitativo mediante un panel de expertos. Los métodos con mayor concentración de fenoles totales y flavonoides fueron Chemex, Sifón y Silvertone. Los de mayor contenido de taninos condensados fueron Silvertone, Sifón y Napolitana. El mayor contenido de ácidos hidroxicinámicos lo presentaron los métodos Sifón y Napolitana. La capacidad antioxidante se evaluó mediante los métodos ABTS (capacidad antioxidante del radical catiónico 2,2-Azino-bis-3- etilbenzotiazolin-6-sulfónico), ORAC (Capacidad de Absorción de Radicales de Oxígeno), and FRAP (Poder Antioxidante Reductor del Hierro) y fue alta en Silvertone, Sifón y Napolitana. Las preparaciones con mayor calificación sensorial fueron Silvertone y Chemex. El método con menor aceptación a nivel sensorial fue el método que empleó el colador de Tela. Las bebidas preparadas mediante Kalita y Goteo obtuvieron la más baja expresión de sus compuestos antioxidantes. El ácido hidroxicinámico más predominante en las ocho preparaciones estudiadas fue el ácido clorogénico. Se recomienda el consumo de café con los métodos Silvertone, Sifón y Napolitana para aumentar el consumo de antioxidantes en la dieta. Si el consumidor prefiere notas amargas, con Silvertone las encuentra; de lo contrario, con el método Sifón y Napolitana puede disfrutar de notas ácidas en la bebida de café.]]></p></abstract>
<kwd-group>
<kwd lng="en"><![CDATA[Flavour]]></kwd>
<kwd lng="en"><![CDATA[functionality]]></kwd>
<kwd lng="en"><![CDATA[organoleptic análisis]]></kwd>
<kwd lng="en"><![CDATA[quality]]></kwd>
<kwd lng="en"><![CDATA[sensation]]></kwd>
<kwd lng="es"><![CDATA[análisis organoléptico]]></kwd>
<kwd lng="es"><![CDATA[sabor]]></kwd>
<kwd lng="es"><![CDATA[funcionalidad]]></kwd>
<kwd lng="es"><![CDATA[calidad]]></kwd>
<kwd lng="es"><![CDATA[sensación]]></kwd>
</kwd-group>
</article-meta>
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