Brewing-Method-Dependent Changes in the Bioactive Compound Profile and Antioxidant Potential of Coffee Beverages. (PubMed, Molecules) - Jun 27, 2026 - "Chlorogenic acids accounted for more than 84% of the total antioxidant potential of all analyzed beverages, whereas monocaffeoylquinic acids represented the dominant fraction responsible for radical-scavenging activity. The results indicate that prolonged low-temperature extraction favors the recovery and preservation of highly reactive chlorogenic acid isomers and contributes to the enhanced antioxidant potential of coffee beverages, beyond the effect of coffee dose alone."
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Ma?gorzata Tkacz; Magdalena S?k; Sascha Rohn; Urszula Ci?ciel
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