{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,10,28]],"date-time":"2026-10-28T21:28:19Z","timestamp":1793222899413,"version":"4.5.0"},"reference-count":84,"publisher":"Frontiers Media SA","license":[{"start":{"date-parts":[[2025,9,26]],"date-time":"2025-09-26T00:00:00Z","timestamp":1758844800000},"content-version":"vor","delay-in-days":0,"URL":"https:\/\/creativecommons.org\/licenses\/by\/4.0\/"}],"content-domain":{"domain":["frontiersin.org"],"crossmark-restriction":true},"short-container-title":["Front. Chem."],"abstract":"<jats:sec><jats:title>Introduction<\/jats:title><jats:p>Hardtank\u00ae is a pressure-modulated, solvent-free cold extraction that shortens brewing while maximizing bioactive recovery from roasted coffee.<\/jats:p><\/jats:sec><jats:sec><jats:title>Methods<\/jats:title><jats:p>We produced a Nitro Cold Brew beverage from roasted Yellow Bourbon beans using Hardtank\u00ae (550 g : 10,000 mL water, 30 min, 0.3\u20131.5 bar) and compared its composition and antioxidant activity with laboratory extracts from roasted and green beans obtained by hot water infusion (93 \u00b0C, 5 min) and by methanol extraction (70% reflux, 2 h; 100% reflux, 2 h; 70% shake, 5 min). We measured caffeine, chlorogenic acid (and derivatives), total phenolics, total flavonoids, and antioxidant activity by the ferric reducing antioxidant power and DPPH radical tests, expressed as Trolox equivalents.<\/jats:p><\/jats:sec><jats:sec><jats:title>Results and discussion<\/jats:title><jats:p>Nitro Cold Brew contained 375.8\u00b12.4 mg phenolics + flavonoids per 100 mL, 72.4\u00b11.1 mg caffeine per 100 mL, and 78.2\u00b12.3 mg chlorogenic acid per 100 mL, with ferric reducing antioxidant power 27.9\u00b10.5 mM and DPPH 11.7\u00b10.6 mM. Using 70% methanol reflux as the 100% reference, Hardtank\u00ae achieved 135.3% for phenolics + flavonoids, 119.7% for caffeine, and up to 172.3% for chlorogenic acid. Overall, Hardtank\u00ae yielded a ready-to-drink coffee with bioactive and antioxidant profiles comparable to or better than laboratory reflux extracts, while operating rapidly and without organic solvents, indicating promise for scalable production of functional coffee beverages.<\/jats:p><\/jats:sec>","DOI":"10.3389\/fchem.2025.1681137","type":"journal-article","created":{"date-parts":[[2025,9,26]],"date-time":"2025-09-26T09:34:18Z","timestamp":1758879258000},"update-policy":"https:\/\/doi.org\/10.3389\/crossmark-policy","source":"Crossref","is-referenced-by-count":4,"title":["Hardtank\u00ae technology in extraction of caffeine and chlorogenic acid from coffee: analysis of chemical composition and antioxidant properties of coffee beverages"],"prefix":"10.3389","volume":"13","author":[{"given":"Rados\u0142aw","family":"Kowalski","sequence":"first","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Kamil","family":"Belniak","sequence":"additional","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Gra\u017cyna","family":"Kowalska","sequence":"additional","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Marzena","family":"W\u0142odarczyk-Stasiak","sequence":"additional","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Artur","family":"Mazurek","sequence":"additional","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Tomasz","family":"Baj","sequence":"additional","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]}],"member":"1965","published-online":{"date-parts":[[2025,9,26]]},"reference":[{"key":"B1","doi-asserted-by":"publisher","first-page":"1","DOI":"10.1155\/2017\/3475738","article-title":"Evaluation of phenolic compounds and antioxidant and antimicrobial activities of some common herbs","volume":"2017","author":"Abdul Qadir","year":"2017","journal-title":"Int. J. Anal. Chem."},{"key":"B2","doi-asserted-by":"publisher","first-page":"100163","DOI":"10.1016\/j.afres.2022.100163","article-title":"Antioxidant properties of beverages from graded mixture of green\/roasted coffee and Hibiscus sabdariffa calyx flours","volume":"2","author":"Agunbiade","year":"2022","journal-title":"Appl. Food Res."},{"key":"B3","doi-asserted-by":"publisher","first-page":"985","DOI":"10.1111\/j.1365-2621.2006.01334.x","article-title":"Stability of the crude extracts of Ranunculus asiaticus anthocyanins and their use as food colourants","volume":"42","author":"Amr","year":"2007","journal-title":"Int. J. Food Sci. Technol."},{"key":"B4","doi-asserted-by":"publisher","first-page":"1233","DOI":"10.1016\/j.foodchem.2006.07.013","article-title":"Antioxidant properties of various solvent extracts of mulberry (Morus indica L.) leaves","volume":"102","author":"Arabshahi-Delouee","year":"2007","journal-title":"Food Chem."},{"key":"B5","doi-asserted-by":"publisher","first-page":"109849","DOI":"10.1016\/j.foodres.2020.109849","article-title":"Consumer acceptability and monetary value perception of iced coffee beverages vary with drinking conditions using different types of straws or lids","volume":"140","author":"Beekman","year":"2021","journal-title":"Food Res. Inter"},{"key":"B6","doi-asserted-by":"publisher","first-page":"111043","DOI":"10.1016\/j.lwt.2021.111043","article-title":"Effects of different stabilization techniques on the shelf life of cold brew coffee: chemical composition, flavor profile and microbiological analysis","volume":"142","author":"Bellumori","year":"2021","journal-title":"LWT - Food Sci. Technol."},{"key":"B7","doi-asserted-by":"publisher","first-page":"15","DOI":"10.1016\/S0076-6879(99)99005-5","article-title":"Ferric reducing\/antioxidant power assay: direct measure of total antioxidant activity of biological fluids and modified version for simultaneous measurement of total antioxidant power and ascorbic acid concentration","volume":"299","author":"Benzie","year":"1999","journal-title":"Methods Enzymol."},{"key":"B8","doi-asserted-by":"publisher","first-page":"25","DOI":"10.1016\/S0023-6438(95)80008-5","article-title":"Use of a free radical method to evaluate antioxidant activity","volume":"28","author":"Brand-Williams","year":"1995","journal-title":"LWT - Food Sci. Technol."},{"key":"B9","doi-asserted-by":"publisher","first-page":"108782","DOI":"10.1016\/j.foodres.2019.108782","article-title":"Kombuchas from green and Black teas have different phenolic profile, which impacts their antioxidant capacities, antibacterial and antiproliferative activities","volume":"128","author":"Cardoso","year":"2020","journal-title":"Food Res. Inter"},{"key":"B10","doi-asserted-by":"publisher","first-page":"1468","DOI":"10.1093\/ajcn\/nqac275","article-title":"Is it caffeine? Coffee consumption and future risk of type 2 diabetes among women with a history of gestational diabetes","volume":"116","author":"Chen","year":"2022","journal-title":"Am. J. Clin. Nutr."},{"key":"B11","doi-asserted-by":"publisher","first-page":"1380","DOI":"10.1007\/s13197-015-2163-y","article-title":"Development of an instant coffee enriched with chlorogenic acids","volume":"53","author":"Corso","year":"2016","journal-title":"J. Food Sci. Technol."},{"key":"B12","doi-asserted-by":"publisher","first-page":"100287","DOI":"10.1016\/j.plgene.2021.100287","article-title":"Coffea arabica L. genes from isoprenoid metabolic pathways are more expressed in full sun cultivation systems than in agroforestry systems","volume":"26","author":"de Oliveira","year":"2021","journal-title":"Plant Gene."},{"key":"B13","first-page":"94","article-title":"Polyphenolic content and antioxidant activity of hydroalcohlic and alcoholic extract of Thymus vulgaris","volume":"3","author":"Eghdami","year":"2013","journal-title":"J. Biodivers. Environ. Sci."},{"key":"B14","doi-asserted-by":"publisher","first-page":"23","DOI":"10.1590\/S1677-04202006000100003","article-title":"Phenolic compounds in coffee","volume":"18","author":"Farah","year":"2006","journal-title":"Braz J. Plant Physiol."},{"key":"B15","article-title":"A new system to assess coffee value","volume-title":"Introducing the beta version of the specialty coffee association\u2019s coffee value assessment","author":"Fern\u00e1ndez-Alduenda","year":"2023"},{"key":"B16","doi-asserted-by":"publisher","first-page":"33","DOI":"10.1016\/j.physbeh.2010.01.035","article-title":"The influence of beverage composition on delivery of phenolic compounds from coffee and tea","volume":"100","author":"Ferruzzi","year":"2010","journal-title":"Physiol. Behav."},{"key":"B17","volume-title":"Baby hardtank fast cold beverage maker","year":"2024"},{"key":"B18","doi-asserted-by":"publisher","DOI":"10.4067\/S0717-75182007000200002","article-title":"Algunas verdades sobre el caf\u00e9","volume":"34","author":"Gotteland","year":"2007","journal-title":"Rev. Chil. Nutr."},{"key":"B19","volume-title":"Baby HardTank manual","year":"2023"},{"key":"B20","volume-title":"HardTank","year":"2025"},{"key":"B21","doi-asserted-by":"publisher","first-page":"991","DOI":"10.1016\/j.foodchem.2011.05.059","article-title":"Comparative study of polyphenols and caffeine in different coffee varieties affected by the degree of roasting","volume":"129","author":"He\u010dimovi\u0107","year":"2011","journal-title":"Food Chem."},{"key":"B22","doi-asserted-by":"publisher","first-page":"R77","DOI":"10.1111\/j.1750-3841.2010.01561.x","article-title":"Caffeine (1, 3, 7-trimethylxanthine) in foods: a comprehensive review on consumption, functionality, safety, and regulatory matters","volume":"75","author":"Heckman","year":"2010","journal-title":"J. Food Sci."},{"key":"B23","doi-asserted-by":"publisher","first-page":"100475","DOI":"10.1016\/j.crfs.2023.100475","article-title":"Valorization of coffee pulp as bioactive food ingredient by sustainable extraction methodologies","volume":"6","author":"Hu","year":"2023","journal-title":"Curr. Res. Food Sci."},{"key":"B24","doi-asserted-by":"publisher","first-page":"34","DOI":"10.1515\/fv-2016-0026","article-title":"Study of antioxidant effects of selected types of coffee","volume":"60","author":"Hud\u00e1kov\u00e1","year":"2016","journal-title":"Folia Vet."},{"key":"B25","doi-asserted-by":"publisher","first-page":"95","DOI":"10.3390\/antiox12010095","article-title":"Comprehensive analysis of metabolites in brews prepared from naturally and technologically treated coffee beans","volume":"12","author":"Jeszka-Skowron","year":"2022","journal-title":"Antioxidants"},{"key":"B26","doi-asserted-by":"publisher","first-page":"3954","DOI":"10.1021\/jf990146l","article-title":"Antioxidant activity of plant extracts containing phenolic compounds","volume":"47","author":"K\u00e4hk\u00f6nen","year":"1999","journal-title":"J. Agric. Food Chem."},{"key":"B27","doi-asserted-by":"publisher","first-page":"4016","DOI":"10.1021\/jf052999l","article-title":"Extraction of polyphenols from processed black currant (Ribes nigrum L.) residues","volume":"54","author":"Kapasakalidis","year":"2006","journal-title":"J. Agric. Food Chem."},{"key":"B28","first-page":"297","article-title":"Antioxidant activity of selected fruits and vegetables grown in Turkey","volume":"29","author":"Karadeniz","year":"2005","journal-title":"Turk J Agric"},{"key":"B29","doi-asserted-by":"publisher","first-page":"817","DOI":"10.3390\/antiox10050817","article-title":"Optimization of glycerol\u2013water extraction of selected bioactive compounds from peppermint and common nettle","volume":"10","author":"Kowalska","year":"2021","journal-title":"Antioxidants"},{"key":"B30","doi-asserted-by":"publisher","first-page":"33","DOI":"10.1007\/s00217-019-03388-9","article-title":"The content of polyphenols in coffee beans as roasting, origin and storage effect","volume":"246","author":"Kr\u00f3l","year":"2020","journal-title":"Eur. Food Res. Technol."},{"key":"B31","doi-asserted-by":"publisher","first-page":"214","DOI":"10.1016\/j.jfoodeng.2004.10.036","article-title":"Comparison of extracts prepared from plant by-products using different solvents and extraction time","volume":"71","author":"Lapornik","year":"2005","journal-title":"J. Food Eng."},{"key":"B32","doi-asserted-by":"publisher","first-page":"113965","DOI":"10.1016\/j.lwt.2022.113965","article-title":"Effects of roasting degrees on phenolic compounds and antioxidant activity in coffee beans from different geographic origins","volume":"168","author":"Liao","year":"2022","journal-title":"LWT - Food Sci. Technol."},{"key":"B33","doi-asserted-by":"publisher","first-page":"2433","DOI":"10.1021\/jf049320i","article-title":"Antioxidant activity of commercial soft and hard wheat (Triticum aestivum L.) as affected by gastric pH conditions","volume":"53","author":"Liyana-Pathirana","year":"2005","journal-title":"J. Agric. Food Chem."},{"key":"B34","doi-asserted-by":"publisher","first-page":"103307","DOI":"10.1016\/j.jfca.2019.103307","article-title":"Green coffee infusion as a source of caffeine and chlorogenic acid","volume":"84","author":"Macheiner","year":"2019","journal-title":"J. Food Compos Anal."},{"key":"B35","doi-asserted-by":"publisher","first-page":"1","DOI":"10.59720\/23-270","article-title":"Comparison of total flavonoid content and DPPH\u2022 sequestration in arabica, robusta, and liberica coffee beans","volume":"7","author":"Mahalingam","year":"2024","journal-title":"J. Emerg. Investig"},{"key":"B36","doi-asserted-by":"publisher","first-page":"527","DOI":"10.1007\/s10654-013-9834-7","article-title":"A meta-analysis of prospective studies of coffee consumption and mortality for all causes, cancers and cardiovascular diseases","volume":"28","author":"Malerba","year":"2013","journal-title":"Eur. J. Epidemiol."},{"key":"B37","volume-title":"A method for macerating cold coffee and a device for the implementation thereof","author":"Matejuk","year":"2020"},{"key":"B38","first-page":"601","article-title":"Impact of solvent extraction type on total polyphenols content and biological activity from Tamarix aphylla (L.) karst","author":"Mohammedi","year":"2011","journal-title":"Int. J. Pharma Bio Sci."},{"key":"B39","doi-asserted-by":"publisher","first-page":"5823","DOI":"10.1021\/jf901136e","article-title":"Role of roasting conditions in the profile of volatile flavor chemicals formed from coffee beans","volume":"57","author":"Moon","year":"2009","journal-title":"J. Agric. Food Chem."},{"key":"B40","doi-asserted-by":"publisher","first-page":"840","DOI":"10.3390\/bios13090840","article-title":"Assessment of the antioxidant capacity of commercial coffee using conventional optical and chromatographic methods and an innovative electrochemical DNA-based biosensor","volume":"13","author":"Morais","year":"2023","journal-title":"Biosens. (Basel)"},{"key":"B41","volume-title":"Coffee: a global history","author":"Morris","year":"2019"},{"key":"B42","doi-asserted-by":"publisher","first-page":"109457","DOI":"10.1016\/j.lwt.2020.109457","article-title":"Evaluation of differences in the antioxidant capacity and phenolic compounds of green and roasted coffee and their relationship with sensory properties","volume":"128","author":"Mu\u00f1oz","year":"2020","journal-title":"LWT - Food Sci. Technol."},{"key":"B43","doi-asserted-by":"publisher","first-page":"3681","DOI":"10.3390\/molecules26123681","article-title":"The effect of brewing process parameters on antioxidant activity and caffeine content in infusions of roasted and unroasted arabica coffee beans originated from different countries","volume":"26","author":"Muzykiewicz-Szyma\u0144ska","year":"2021","journal-title":"Molecules"},{"key":"B44","doi-asserted-by":"publisher","first-page":"31","DOI":"10.1016\/j.fct.2019.02.039","article-title":"Effects of coffee, energy drinks and their components on hemostasis: the hypothetical mechanisms of their action","volume":"127","author":"Olas","year":"2019","journal-title":"Food Chem. Toxicol."},{"key":"B45","doi-asserted-by":"publisher","first-page":"66","DOI":"10.1093\/jn\/131.1.66","article-title":"Chlorogenic acid and caffeic acid are absorbed in humans","volume":"131","author":"Olthof","year":"2001","journal-title":"J. Nutr."},{"key":"B46","doi-asserted-by":"publisher","first-page":"1043","DOI":"10.1016\/j.jacc.2013.06.035","article-title":"Effects of habitual coffee consumption on cardiometabolic disease, cardiovascular health, and all-cause mortality","volume":"62","author":"O\u2019Keefe","year":"2013","journal-title":"J. Am. Coll. Cardiol."},{"key":"B47","doi-asserted-by":"publisher","first-page":"137","DOI":"10.1016\/j.foodchem.2005.03.033","article-title":"An industrial approach in the search of natural antioxidants from vegetable and fruit wastes","volume":"97","author":"Peschel","year":"2006","journal-title":"Food Chem."},{"key":"B48","doi-asserted-by":"publisher","first-page":"101284","DOI":"10.1016\/j.fbio.2021.101284","article-title":"Influence of green extraction techniques on green coffee: nutraceutical compositions, antioxidant potential and in vitro bio-accessibility of phenolics","volume":"43","author":"Pimpley","year":"2021","journal-title":"Food Biosci."},{"key":"B49","doi-asserted-by":"publisher","first-page":"100030","DOI":"10.1016\/j.focha.2022.100030","article-title":"Comparison study between popular brands of coffee, tea and red wine regarding polyphenols content and antioxidant activity","volume":"1","author":"Pinta\u0107","year":"2022","journal-title":"Food Chem. Adv."},{"key":"B50","doi-asserted-by":"publisher","first-page":"4290","DOI":"10.1021\/jf0502698","article-title":"Standardized methods for the determination of antioxidant capacity and phenolics in foods and dietary supplements","volume":"53","author":"Prior","year":"2005","journal-title":"J. Agric. Food Chem."},{"key":"B51","doi-asserted-by":"publisher","first-page":"36","DOI":"10.1016\/j.scienta.2018.04.004","article-title":"Long-term water deficit modulates antioxidant capacity of peppermint (Mentha piperita L.)","volume":"237","author":"Rahimi","year":"2018","journal-title":"Sci. Hortic."},{"key":"B52","doi-asserted-by":"publisher","first-page":"274","DOI":"10.1002\/mnfr.200400109","article-title":"Coffee consumption and human health - beneficial or detrimental? - mechanisms for effects of coffee consumption on different risk factors for cardiovascular disease and type 2 diabetes mellitus","volume":"49","author":"Ranheim","year":"2005","journal-title":"Mol. Nutr. Food Res."},{"key":"B53","doi-asserted-by":"publisher","first-page":"16030","DOI":"10.1038\/s41598-018-34392-w","article-title":"Acidity and antioxidant activity of cold brew coffee","volume":"8","author":"Rao","year":"2018","journal-title":"Sci. Rep."},{"key":"B54","doi-asserted-by":"publisher","first-page":"902","DOI":"10.3390\/foods9070902","article-title":"Physiochemical characteristics of hot and cold brew coffee chemistry: the effects of roast level and brewing temperature on compound extraction","volume":"9","author":"Rao","year":"2020","journal-title":"Foods"},{"key":"B55","doi-asserted-by":"publisher","first-page":"123470","DOI":"10.1016\/j.ijbiomac.2023.123470","article-title":"Statistical evaluation of DPPH, ABTS, FRAP, and folin-ciocalteu assays to assess the antioxidant capacity of lignins","volume":"233","author":"Rumpf","year":"2023","journal-title":"Int. J. Biol. Macromol."},{"key":"B56","doi-asserted-by":"publisher","first-page":"100485","DOI":"10.1016\/j.crfs.2023.100485","article-title":"Acids in brewed coffees: chemical composition and sensory threshold","volume":"6","author":"Rune","year":"2023","journal-title":"Curr. Res. Food Sci."},{"key":"B57","doi-asserted-by":"publisher","first-page":"1888","DOI":"10.3390\/antiox12101888","article-title":"Effect of brewing methods on acrylamide content and antioxidant activity: studying eight different filter coffee preparations","volume":"12","author":"Santanatoglia","year":"2023","journal-title":"Antioxidants"},{"key":"B58","doi-asserted-by":"publisher","first-page":"1240","DOI":"10.1016\/j.foodcont.2011.01.024","article-title":"Influence of different coffee drink preparations on ochratoxin A content and evaluation of the antioxidant activity and caffeine variations","volume":"22","author":"Santini","year":"2011","journal-title":"Food Control."},{"key":"B59","doi-asserted-by":"publisher","first-page":"961","DOI":"10.1016\/j.indcrop.2015.08.011","article-title":"Phenolic composition, antioxidant and enzyme inhibitory activities of acetone, methanol and water extracts of Clinopodium vulgare L. subsp. vulgare L","volume":"76","author":"Sarikurkcu","year":"2015","journal-title":"Ind. Crops Prod."},{"key":"B60","doi-asserted-by":"publisher","first-page":"1989","DOI":"10.3390\/pr10101989","article-title":"Physicochemical analysis of cold brew and hot brew peaberry coffee","volume":"10","author":"Schwarzmann","year":"2022","journal-title":"Processes"},{"key":"B61","doi-asserted-by":"publisher","DOI":"10.15344\/2456-8171\/2018\/127","article-title":"Roasting conditions, grinding level and brewing method highly affect the healthy benefits of A coffee cup","volume":"4","author":"Severini","year":"2018","journal-title":"Int. J. Clin. Nutr. Diet."},{"key":"B62","doi-asserted-by":"publisher","first-page":"7749","DOI":"10.1021\/jf051513y","article-title":"Antioxidant capacity of 26 spice extracts and characterization of their phenolic constituents","volume":"53","author":"Shan","year":"2005","journal-title":"J. Agric. Food Chem."},{"key":"B63","doi-asserted-by":"publisher","first-page":"2144","DOI":"10.1021\/jf020444+","article-title":"Antioxidant properties of various solvent extracts of total phenolic constituents from three different agroclimatic origins of drumstick tree (Moringa oleifera lam.) leaves","volume":"51","author":"Siddhuraju","year":"2003","journal-title":"J. Agric. Food Chem."},{"key":"B64","doi-asserted-by":"publisher","first-page":"109727","DOI":"10.1016\/j.foodres.2020.109727","article-title":"Comprehensive lipid analysis of green arabica coffee beans by LC-HRMS\/MS","volume":"137","author":"Silva","year":"2020","journal-title":"Food Res. Int."},{"key":"B65","doi-asserted-by":"publisher","first-page":"100314","DOI":"10.1016\/j.phanu.2022.100314","article-title":"Green coffee extract (coffea canephora) improved the intestinal barrier and slowed colorectal cancer progression and its associated inflammation in rats","volume":"22","author":"Silva","year":"2022","journal-title":"PharmaNutrition"},{"key":"B66","doi-asserted-by":"publisher","first-page":"144","DOI":"10.5344\/ajev.1965.16.3.144","article-title":"Colorimetry of total phenolics with phosphomolybdic-phosphotungstic acid reagents","volume":"16","author":"Singleton","year":"1965","journal-title":"Am. J. Enol. Vitic."},{"key":"B67","first-page":"116","article-title":"Assessing antioxidative properties of selected plant-based products in terms of their usability as additives to thermally treated high protein food","volume":"5","author":"\u015anie\u017cek","year":"2016","journal-title":"\u017bywn Nauka Technol. Jako\u015b\u0107"},{"key":"B68","doi-asserted-by":"publisher","first-page":"21377","DOI":"10.1038\/s41598-021-01001-2","article-title":"Influence of coffee brewing methods on the chromatographic and spectroscopic profiles, antioxidant and sensory properties","volume":"11","author":"Stanek","year":"2021","journal-title":"Sci. Rep."},{"key":"B69","doi-asserted-by":"publisher","first-page":"2215","DOI":"10.1007\/s00394-017-1379-1","article-title":"The potential effects of chlorogenic acid, the main phenolic components in coffee, on health: a comprehensive review of the literature","volume":"56","author":"Tajik","year":"2017","journal-title":"Eur. J. Nutr."},{"key":"B70","doi-asserted-by":"publisher","first-page":"290","DOI":"10.1016\/j.foodchem.2009.09.064","article-title":"Effects of binary solvent extraction system, extraction time and extraction temperature on phenolic antioxidants and antioxidant capacity from mengkudu (Morinda citrifolia)","volume":"120","author":"Thoo","year":"2010","journal-title":"Food Chem."},{"key":"B71","doi-asserted-by":"publisher","first-page":"127821","DOI":"10.1016\/j.foodchem.2020.127821","article-title":"Elucidation of aroma-active compounds and chlorogenic acids of Turkish coffee brewed from medium and dark roasted coffea arabica beans","volume":"338","author":"Turan Ayseli","year":"2021","journal-title":"Food Chem."},{"key":"B72","doi-asserted-by":"publisher","first-page":"2167","DOI":"10.1021\/jf00056a039","article-title":"Levels of the cholesterol-elevating diterpenes cafestol and kahweol in various coffee brews","volume":"43","author":"Urgert","year":"1995","journal-title":"J. Agric. Food Chem."},{"key":"B73","doi-asserted-by":"publisher","first-page":"4394","DOI":"10.3390\/nu13124394","article-title":"Effect of postoperative coffee consumption on postoperative ileus after abdominal surgery: an updated systematic review and meta-analysis","volume":"13","author":"Watanabe","year":"2021","journal-title":"Nutrients"},{"key":"B74","first-page":"109","article-title":"The characteristic of aroma and antioxidant properties of chosen infusions of stimulants and herbs","volume":"52","author":"Wo\u0142osiak","year":"2007","journal-title":"\u017bywn Nauka Technol. Jako\u015b\u0107"},{"key":"B75","doi-asserted-by":"publisher","first-page":"101373","DOI":"10.1016\/j.fbio.2021.101373","article-title":"Effect of processing on bioaccessibility and bioavailability of bioactive compounds in coffee beans","volume":"46","author":"Wu","year":"2022","journal-title":"Food Biosci."},{"key":"B76","doi-asserted-by":"publisher","first-page":"1227","DOI":"10.3390\/foods10061227","article-title":"The effect of water mineralization on the extraction of active compounds from selected herbs and on the antioxidant properties of the obtained brews","volume":"10","author":"Wyrostek","year":"2021","journal-title":"Foods"},{"key":"B77","doi-asserted-by":"publisher","first-page":"41","DOI":"10.1016\/j.jfca.2004.10.009","article-title":"Oxygen radical absorbance capacities of grape\/wine industry byproducts and effect of solvent type on extraction of grape seed polyphenols","volume":"19","author":"Yilmaz","year":"2006","journal-title":"J. Food Compos Anal."},{"key":"B78","doi-asserted-by":"publisher","first-page":"29","DOI":"10.3390\/antiox13010029","article-title":"Variables affecting the extraction of antioxidants in cold and hot brew coffee: a review","volume":"13","author":"Yust","year":"2023","journal-title":"Antioxidants"},{"key":"B79","doi-asserted-by":"publisher","first-page":"e1003830","DOI":"10.1371\/journal.pmed.1003830","article-title":"Consumption of coffee and tea and risk of developing stroke, dementia, and poststroke dementia: a cohort study in the UK biobank","volume":"18","author":"Zhang","year":"2021","journal-title":"PLoS Med."},{"key":"B80","doi-asserted-by":"publisher","first-page":"100113","DOI":"10.1016\/j.fufo.2022.100113","article-title":"Extraction and physicochemical characteristics of high pressure-assisted cold brew coffee","volume":"5","author":"Zhang","year":"","journal-title":"Future Foods"},{"key":"B81","doi-asserted-by":"publisher","first-page":"1","DOI":"10.48130\/BPR-2022-0013","article-title":"Purine alkaloids in tea plants: component, biosynthetic mechanism and genetic variation","volume":"2","author":"Zhang","year":"","journal-title":"Bev. Plant Res."},{"key":"B82","doi-asserted-by":"publisher","first-page":"114853","DOI":"10.1016\/j.lwt.2023.114853","article-title":"The link between the phenolic composition and the antioxidant activity in different small berries: a metabolomic approach","volume":"182","author":"Zhang","year":"2023","journal-title":"LWT - Food Sci. Technol."},{"key":"B83","doi-asserted-by":"publisher","first-page":"5165","DOI":"10.1021\/jf010697n","article-title":"Antioxidant activity and phenolic compounds in selected herbs","volume":"49","author":"Zheng","year":"2001","journal-title":"J. Agric. Food Chem."},{"key":"B84","doi-asserted-by":"publisher","first-page":"842856","DOI":"10.3389\/fnut.2022.842856","article-title":"Association of coffee, tea, and caffeine consumption with all-cause risk and specific mortality for cardiovascular disease patients","volume":"9","author":"Zheng","year":"2022","journal-title":"Front. Nutr."}],"container-title":["Frontiers in Chemistry"],"original-title":[],"link":[{"URL":"https:\/\/www.frontiersin.org\/articles\/10.3389\/fchem.2025.1681137\/full","content-type":"unspecified","content-version":"vor","intended-application":"similarity-checking"}],"deposited":{"date-parts":[[2025,9,26]],"date-time":"2025-09-26T09:34:23Z","timestamp":1758879263000},"score":1,"resource":{"primary":{"URL":"https:\/\/www.frontiersin.org\/articles\/10.3389\/fchem.2025.1681137\/full"}},"subtitle":[],"short-title":[],"issued":{"date-parts":[[2025,9,26]]},"references-count":84,"alternative-id":["10.3389\/fchem.2025.1681137"],"URL":"https:\/\/doi.org\/10.3389\/fchem.2025.1681137","relation":{},"ISSN":["2296-2646"],"issn-type":[{"value":"2296-2646","type":"electronic"}],"subject":[],"published":{"date-parts":[[2025,9,26]]},"article-number":"1681137"}}