{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,10,17]],"date-time":"2026-10-17T10:56:55Z","timestamp":1792234615924,"version":"4.4.0"},"reference-count":178,"publisher":"MDPI AG","issue":"1","license":[{"start":{"date-parts":[[2023,12,22]],"date-time":"2023-12-22T00:00:00Z","timestamp":1703203200000},"content-version":"vor","delay-in-days":0,"URL":"https:\/\/creativecommons.org\/licenses\/by\/4.0\/"}],"funder":[{"name":"Thomas Jefferson University","award":["2019-67018-29187\/1018488"],"award-info":[{"award-number":["2019-67018-29187\/1018488"]}]},{"name":"USDA National Institute of Food and Agriculture","award":["2019-67018-29187\/1018488"],"award-info":[{"award-number":["2019-67018-29187\/1018488"]}]},{"name":"Thomas Jefferson University Open Access Fund","award":["2019-67018-29187\/1018488"],"award-info":[{"award-number":["2019-67018-29187\/1018488"]}]}],"content-domain":{"domain":[],"crossmark-restriction":false},"short-container-title":["Antioxidants"],"abstract":"<jats:p>Coffee beans are a readily available, abundant source of antioxidants used worldwide. With the increasing interest in and consumption of coffee beverages globally, research into the production, preparation, and chemical profile of coffee has also increased in recent years. A wide range of variables such as roasting temperature, coffee grind size, brewing temperature, and brewing duration can have a significant impact on the extractable antioxidant content of coffee products. While there is no single standard method for measuring all of the antioxidants found in coffee, multiple methods which introduce the coffee product to a target molecule or reagent can be used to deduce the overall radical scavenging capacity. In this article, we profile the effect that many of these variables have on the quantifiable concentration of antioxidants found in both cold and hot brew coffee samples. Most protocols for cold brew coffee involve an immersion or steeping method where the coffee grounds are in contact with water at or below room temperature for several hours. Generally, a higher brewing temperature or longer brewing time yielded greater antioxidant activity. Most studies also found that a lower degree of coffee bean roast yielded greater antioxidant activity.<\/jats:p>","DOI":"10.3390\/antiox13010029","type":"journal-article","created":{"date-parts":[[2023,12,22]],"date-time":"2023-12-22T04:44:40Z","timestamp":1703220280000},"page":"29","update-policy":"https:\/\/doi.org\/10.3390\/mdpi_crossmark_policy","source":"Crossref","is-referenced-by-count":14,"title":["Variables Affecting the Extraction of Antioxidants in Cold and Hot Brew Coffee: A Review"],"prefix":"10.3390","volume":"13","author":[{"ORCID":"https:\/\/orcid.org\/0000-0002-5120-2564","authenticated-orcid":false,"given":"Brian G.","family":"Yust","sequence":"first","affiliation":[{"name":"College of Humanities & Sciences, Thomas Jefferson University, Philadelphia, PA 19144, USA"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0001-6003-3478","authenticated-orcid":false,"given":"Frank","family":"Wilkinson","sequence":"additional","affiliation":[{"name":"Department of Biological and Chemical Sciences, College of Life Sciences, Thomas Jefferson University, Philadelphia, PA 19144, USA"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0003-2073-2690","authenticated-orcid":false,"given":"Niny Z.","family":"Rao","sequence":"additional","affiliation":[{"name":"Department of Biological and Chemical Sciences, College of Life Sciences, Thomas Jefferson University, Philadelphia, PA 19144, USA"}],"role":[{"vocabulary":"crossref","role":"author"}]}],"member":"1968","published-online":{"date-parts":[[2023,12,22]]},"reference":[{"key":"ref_1","unstructured":"(2023, October 27). Coffee: World Markets and Trade, Available online: https:\/\/www.fas.usda.gov\/data\/coffee-world-markets-and-trade."},{"key":"ref_2","unstructured":"Brown, N. (2023, September 15). Current Coffee Consumer Trends: Inside the NCA\u2019s 2018 Report. Available online: https:\/\/dailycoffeenews.com\/2018\/03\/21\/current-coffee-consumer-trends-inside-the-ncas-2018-report\/."},{"key":"ref_3","unstructured":"(2023, October 27). Cold Brew Coffee Market Size, Share & Trends Analysis Report by Distribution Channel (Supermarkets & Hypermarkets, Company Owned Outlets, Convenience Stores, Online), by Region, and Segment Forecasts, 2019\u20132025. Available online: https:\/\/www.grandviewresearch.com\/industry-analysis\/cold-brew-coffee-market."},{"key":"ref_4","unstructured":"(2023, October 27). U.S. Cold Brew Coffee Market Size 2015\u20132025. Available online: https:\/\/www.statista.com\/statistics\/659724\/cold-brew-coffee-sales-us\/."},{"key":"ref_5","doi-asserted-by":"crossref","unstructured":"Gruber, J. (2008). The Mitochondrial Free Radical Theory of Ageing\u2014Where Do We Stand?. Front. Biosci., 13.","DOI":"10.2741\/3174"},{"key":"ref_6","doi-asserted-by":"crossref","first-page":"49","DOI":"10.1089\/ars.2007.9.49","article-title":"Mechanisms of Cell Death in Oxidative Stress","volume":"9","author":"Ryter","year":"2007","journal-title":"Antioxid. Redox Signal."},{"key":"ref_7","doi-asserted-by":"crossref","first-page":"143","DOI":"10.1146\/annurev.pharmtox.47.120505.105122","article-title":"Mitochondrial Oxidative Stress: Implications for Cell Death","volume":"47","author":"Orrenius","year":"2007","journal-title":"Annu. Rev. Pharmacol. Toxicol."},{"key":"ref_8","doi-asserted-by":"crossref","first-page":"171","DOI":"10.1038\/sj.cdd.4402233","article-title":"Oxidative Stress Induces Autophagic Cell Death Independent of Apoptosis in Transformed and Cancer Cells","volume":"15","author":"Chen","year":"2008","journal-title":"Cell Death Differ."},{"key":"ref_9","doi-asserted-by":"crossref","first-page":"47","DOI":"10.1152\/physrev.00018.2001","article-title":"Free Radicals in the Physiological Control of Cell Function","volume":"82","year":"2002","journal-title":"Physiol. Rev."},{"key":"ref_10","doi-asserted-by":"crossref","first-page":"17","DOI":"10.1042\/bj3130017","article-title":"Damage to DNA by Reactive Oxygen and Nitrogen Species: Role in Inflammatory Disease and Progression to Cancer","volume":"313","author":"Wiseman","year":"1996","journal-title":"Biochem. J."},{"key":"ref_11","doi-asserted-by":"crossref","first-page":"83","DOI":"10.1016\/S0300-483X(00)00306-1","article-title":"Effects of Antioxidant Enzymes in the Molecular Control of Reactive Oxygen Species Toxicology","volume":"153","year":"2000","journal-title":"Toxicology"},{"key":"ref_12","first-page":"188","article-title":"Effect of Lithium Metal on the Chemical Status of Glutathione (GSH) Present in Whole Blood (especially in Plasma and Cytosolic Fraction in Human Blood)","volume":"23","author":"Khan","year":"2010","journal-title":"Pak. J. Pharm. Sci."},{"key":"ref_13","doi-asserted-by":"crossref","first-page":"959","DOI":"10.1016\/S0028-3908(01)00019-3","article-title":"Oxidative Stress Induced-Neurodegenerative Diseases: The Need for Antioxidants That Penetrate the Blood Brain Barrier","volume":"40","author":"Melamed","year":"2001","journal-title":"Neuropharmacology"},{"key":"ref_14","doi-asserted-by":"crossref","first-page":"94","DOI":"10.1016\/S0968-0004(98)01186-4","article-title":"The Origin and Evolution of Oxygenic Photosynthesis","volume":"23","author":"Blankenship","year":"1998","journal-title":"Trends Biochem. Sci."},{"key":"ref_15","first-page":"w13659","article-title":"Reactive Oxygen Species: From Health to Disease","volume":"142","author":"Brieger","year":"2012","journal-title":"Swiss Med. Wkly"},{"key":"ref_16","doi-asserted-by":"crossref","first-page":"113","DOI":"10.1016\/S1095-6433(02)00368-9","article-title":"Evolution of Dietary Antioxidants","volume":"136","author":"Benzie","year":"2003","journal-title":"Comp. Biochem. Physiol. A Mol. Integr. Physiol."},{"key":"ref_17","doi-asserted-by":"crossref","first-page":"97","DOI":"10.1016\/0021-9150(87)90270-X","article-title":"Coffee and Cholesterol in Epidemiological and Experimental Studies","volume":"67","author":"Thelle","year":"1987","journal-title":"Atherosclerosis"},{"key":"ref_18","doi-asserted-by":"crossref","first-page":"274","DOI":"10.1002\/mnfr.200400109","article-title":"Coffee Consumption and Human Health\u2014Beneficial or Detrimental?\u2014Mechanisms 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":"ref_19","doi-asserted-by":"crossref","first-page":"547","DOI":"10.1016\/S0278-6915(96)00123-8","article-title":"Analysis of the Content of the Diterpenes Cafestol and Kahweol in Coffee Brews","volume":"35","author":"Gross","year":"1997","journal-title":"Food Chem. Toxicol."},{"key":"ref_20","doi-asserted-by":"crossref","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":"ref_21","first-page":"1938","article-title":"Coffee Intake, Cardiovascular Disease and All-Cause Mortality: Observational and Mendelian Randomization Analyses in 95 000\u2013223 000 Individuals","volume":"45","author":"Nordestgaard","year":"2016","journal-title":"Int. J. Epidemiol."},{"key":"ref_22","doi-asserted-by":"crossref","first-page":"401","DOI":"10.1159\/000516067","article-title":"Coffee Consumption and Cancer Risk: An Assessment of the Health Implications Based on Recent Knowledge","volume":"30","author":"Pauwels","year":"2021","journal-title":"Med. Princ. Pract."},{"key":"ref_23","doi-asserted-by":"crossref","first-page":"4579","DOI":"10.1038\/s41467-021-24861-8","article-title":"An Umbrella Review of the Evidence Associating Diet and Cancer Risk at 11 Anatomical Sites","volume":"12","author":"Papadimitriou","year":"2021","journal-title":"Nat. Commun."},{"key":"ref_24","doi-asserted-by":"crossref","unstructured":"Zhao, L.-G., Li, Z.-Y., Feng, G.-S., Ji, X.-W., Tan, Y.-T., Li, H.-L., Gunter, M.J., and Xiang, Y.-B. (2020). Coffee Drinking and Cancer Risk: An Umbrella Review of Meta-Analyses of Observational Studies. BMC Cancer, 20.","DOI":"10.1186\/s12885-020-6561-9"},{"key":"ref_25","doi-asserted-by":"crossref","unstructured":"Sang, L.-X., Chang, B., Li, X.-H., and Jiang, M. (2013). Consumption of Coffee Associated with Reduced Risk of Liver Cancer: A Meta-Analysis. BMC Gastroenterol., 13.","DOI":"10.1186\/1471-230X-13-34"},{"key":"ref_26","doi-asserted-by":"crossref","first-page":"346","DOI":"10.1017\/S1368980012002601","article-title":"Coffee Consumption and Risk of Colorectal Cancer: A Meta-Analysis of Observational Studies","volume":"16","author":"Li","year":"2013","journal-title":"Public Health Nutr."},{"key":"ref_27","doi-asserted-by":"crossref","first-page":"1700","DOI":"10.1002\/ijc.27408","article-title":"Coffee Consumption and Risk of Endometrial Cancer: Findings from a Large up-to-Date Meta-Analysis","volume":"131","author":"Je","year":"2012","journal-title":"Int. J. Cancer"},{"key":"ref_28","doi-asserted-by":"crossref","first-page":"1238","DOI":"10.1080\/10408398.2021.1963207","article-title":"Coffee Consumption, Health Benefits and Side Effects: A Narrative Review and Update for Dietitians and Nutritionists","volume":"63","author":"Barrea","year":"2023","journal-title":"Crit. Rev. Food Sci. Nutr."},{"key":"ref_29","doi-asserted-by":"crossref","first-page":"573","DOI":"10.1007\/s00394-021-02650-9","article-title":"Causal Relationship from Coffee Consumption to Diseases and Mortality: A Review of Observational and Mendelian Randomization Studies Including Cardiometabolic Diseases, Cancer, Gallstones and Other Diseases","volume":"61","author":"Nordestgaard","year":"2022","journal-title":"Eur. J. Nutr."},{"key":"ref_30","doi-asserted-by":"crossref","first-page":"80","DOI":"10.1016\/j.diabet.2015.09.001","article-title":"Coffee Consumption and Risk of the Metabolic Syndrome: A Meta-Analysis","volume":"42","author":"Shang","year":"2016","journal-title":"Diabetes Metab."},{"key":"ref_31","doi-asserted-by":"crossref","first-page":"151","DOI":"10.1080\/14779072.2017.1287563","article-title":"The Impact of Coffee Consumption on Blood Pressure, Cardiovascular Disease and Diabetes Mellitus","volume":"15","author":"Chrysant","year":"2017","journal-title":"Expert Rev. Cardiovasc. Ther."},{"key":"ref_32","doi-asserted-by":"crossref","first-page":"1051444","DOI":"10.3389\/fnut.2023.1051444","article-title":"Association between Dietary Caffeine, Coffee, and Tea Consumption and Depressive Symptoms in Adults: A Systematic Review and Dose-Response Meta-Analysis of Observational Studies","volume":"10","author":"Torabynasab","year":"2023","journal-title":"Front Nutr."},{"key":"ref_33","doi-asserted-by":"crossref","first-page":"115307","DOI":"10.1016\/j.psychres.2023.115307","article-title":"The Association between Coffee Consumption and Risk of Incident Depression and Anxiety: Exploring the Benefits of Moderate Intake","volume":"326","author":"Min","year":"2023","journal-title":"Psychiatry Res."},{"key":"ref_34","doi-asserted-by":"crossref","first-page":"228","DOI":"10.1177\/0004867415603131","article-title":"Coffee and Caffeine Consumption and Depression: A Meta-Analysis of Observational Studies","volume":"50","author":"Wang","year":"2016","journal-title":"Aust. N. Z. J. Psychiatry"},{"key":"ref_35","doi-asserted-by":"crossref","unstructured":"Chen, Y., Zhang, Y., Zhang, M., Yang, H., and Wang, Y. (2022). Consumption of Coffee and Tea with All-Cause and Cause-Specific Mortality: A Prospective Cohort Study. BMC Med., 20.","DOI":"10.1186\/s12916-022-02636-2"},{"key":"ref_36","doi-asserted-by":"crossref","first-page":"113472","DOI":"10.1016\/j.fct.2022.113472","article-title":"Benefit-Risk of Coffee Consumption and All-Cause Mortality: A Systematic Review and Disability Adjusted Life Year Analysis","volume":"170","author":"Doepker","year":"2022","journal-title":"Food Chem. Toxicol."},{"key":"ref_37","doi-asserted-by":"crossref","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":"ref_38","unstructured":"Preedy, V.R. (2014). Coffee in Health and Disease Prevention, Academic Press."},{"key":"ref_39","unstructured":"Massey, J.L. (2016). Coffee\u2014Production, Consumption and Health Benefits, Nova Science Publishers."},{"key":"ref_40","doi-asserted-by":"crossref","first-page":"863","DOI":"10.1016\/j.foodchem.2010.07.008","article-title":"Antioxidant Activity, Polyphenols, Caffeine and Melanoidins in Soluble Coffee: The Influence of Processing Conditions and Raw Material","volume":"124","author":"Vignoli","year":"2011","journal-title":"Food Chem."},{"key":"ref_41","doi-asserted-by":"crossref","first-page":"57","DOI":"10.1016\/j.foodres.2012.02.023","article-title":"Extraction of Coffee Antioxidants: Impact of Brewing Time and Method","volume":"48","author":"Ludwig","year":"2012","journal-title":"Food Res. Int."},{"key":"ref_42","doi-asserted-by":"crossref","first-page":"133","DOI":"10.1016\/j.foodchem.2004.03.037","article-title":"In Vitro Antioxidant Activity of Coffees Brewed Using Different Procedures (Italian, Espresso and Filter)","volume":"90","year":"2005","journal-title":"Food Chem."},{"key":"ref_43","doi-asserted-by":"crossref","first-page":"279","DOI":"10.1016\/j.foodres.2013.06.006","article-title":"de T. Roasting Process Affects Differently the Bioactive Compounds and the Antioxidant Activity of Arabica and Robusta Coffees","volume":"61","author":"Vignoli","year":"2014","journal-title":"Food Res. Int."},{"key":"ref_44","doi-asserted-by":"crossref","first-page":"2055","DOI":"10.1021\/jf073157k","article-title":"Incorporation of Chlorogenic Acids in Coffee Brew Melanoidins","volume":"56","author":"Bekedam","year":"2008","journal-title":"J. Agric. Food Chem."},{"key":"ref_45","doi-asserted-by":"crossref","unstructured":"Wu, H., Gu, J., Bk, A., Nawaz, M.A., Barrow, C.J., Dunshea, F.R., and Suleria, H.A.R. (2022). Effect of Processing on Bioaccessibility and Bioavailability of Bioactive Compounds in Coffee Beans. Food Biosci., 46.","DOI":"10.1016\/j.fbio.2021.101373"},{"key":"ref_46","doi-asserted-by":"crossref","first-page":"219","DOI":"10.1016\/j.foodres.2016.07.020","article-title":"GC\/MS Method to Quantify Bioavailable Phenolic Compounds and Antioxidant Capacity Determination of Plasma after Acute Coffee Consumption in Human Volunteers","volume":"89","author":"Osorio","year":"2016","journal-title":"Food Res. Int."},{"key":"ref_47","first-page":"514","article-title":"Bioavailability and Radical Scavenging Power of Phenolic Compounds of Cocoa and Coffee Mixtures","volume":"28","year":"2021","journal-title":"Food Sci. Technol. Int."},{"key":"ref_48","doi-asserted-by":"crossref","first-page":"2706","DOI":"10.1039\/C6FO00315J","article-title":"In Vitro Assessment of Potential Intestinal Absorption of Some Phenolic Families and Carboxylic Acids from Commercial Instant Coffee Samples","volume":"7","author":"Podio","year":"2016","journal-title":"Food Funct."},{"key":"ref_49","doi-asserted-by":"crossref","first-page":"604","DOI":"10.1093\/ajcn\/86.3.604","article-title":"Coffee Drinking Induces Incorporation of Phenolic Acids into LDL and Increases the Resistance of LDL to Ex Vivo Oxidation in Humans","volume":"86","author":"Natella","year":"2007","journal-title":"Am. J. Clin. Nutr."},{"key":"ref_50","doi-asserted-by":"crossref","first-page":"6211","DOI":"10.1021\/jf025768c","article-title":"Coffee Drinking Influences Plasma Antioxidant Capacity in Humans","volume":"50","author":"Natella","year":"2002","journal-title":"J. Agric. Food Chem."},{"key":"ref_51","doi-asserted-by":"crossref","first-page":"109","DOI":"10.1016\/j.eujim.2019.05.001","article-title":"The Effect of Green Coffee Extract Supplementation on Serum Oxidized LDL Cholesterol and Total Antioxidant Capacity in Patients with Dyslipidemia: A Randomized","volume":"28","author":"Salamat","year":"2019","journal-title":"Eur. J. Integr. Med."},{"key":"ref_52","doi-asserted-by":"crossref","first-page":"1039","DOI":"10.1093\/ajcn\/83.5.1039","article-title":"Consumption of Coffee Is Associated with Reduced Risk of Death Attributed to Inflammatory and Cardiovascular Diseases in the Iowa Women\u2019s Health Study","volume":"83","author":"Andersen","year":"2006","journal-title":"Am. J. Clin. Nutr."},{"key":"ref_53","doi-asserted-by":"crossref","first-page":"2381","DOI":"10.1093\/jn\/134.9.2381","article-title":"Coffee Drinking Is Dose-Dependently Related to the Risk of Acute Coronary Events in Middle-Aged Men","volume":"134","author":"Happonen","year":"2004","journal-title":"J. Nutr."},{"key":"ref_54","doi-asserted-by":"crossref","first-page":"3393","DOI":"10.1001\/archinte.160.22.3393","article-title":"Coffee Consumption and the Risk of Coronary Heart Disease and Death","volume":"160","author":"Kleemola","year":"2000","journal-title":"Arch. Intern. Med."},{"key":"ref_55","doi-asserted-by":"crossref","first-page":"3228","DOI":"10.1093\/jn\/133.10.3228","article-title":"The J-Shaped Effect of Coffee Consumption on the Risk of Developing Acute Coronary Syndromes: The CARDIO2000 Case-Control Study","volume":"133","author":"Panagiotakos","year":"2003","journal-title":"J. Nutr."},{"key":"ref_56","doi-asserted-by":"crossref","first-page":"1677","DOI":"10.1007\/s00394-017-1455-6","article-title":"J-Shaped Relationship between Habitual Coffee Consumption and 10-Year (2002\u20132012) Cardiovascular Disease Incidence: The ATTICA Study","volume":"57","author":"Kouli","year":"2018","journal-title":"Eur. J. Nutr."},{"key":"ref_57","doi-asserted-by":"crossref","first-page":"45","DOI":"10.1016\/j.tifs.2019.12.004","article-title":"Coffee Extraction: A Review of Parameters and Their Influence on the Physicochemical Characteristics and Flavour of Coffee Brews","volume":"96","author":"Cordoba","year":"2020","journal-title":"Trends Food Sci. Technol."},{"key":"ref_58","doi-asserted-by":"crossref","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":"ref_59","doi-asserted-by":"crossref","first-page":"17979","DOI":"10.1038\/s41598-017-18247-4","article-title":"The Effect of Time, Roasting Temperature, and Grind Size on Caffeine and Chlorogenic Acid Concentrations in Cold Brew Coffee","volume":"7","author":"Fuller","year":"2017","journal-title":"Sci. Rep."},{"key":"ref_60","doi-asserted-by":"crossref","first-page":"5365","DOI":"10.1021\/jf900012b","article-title":"Role of Roasting Conditions in the Level of Chlorogenic Acid Content in Coffee Beans: Correlation with Coffee Acidity","volume":"57","author":"Moon","year":"2009","journal-title":"J. Agric. Food Chem."},{"key":"ref_61","doi-asserted-by":"crossref","first-page":"1505","DOI":"10.1021\/jf048701t","article-title":"Effect of Roasting on the Formation of Chlorogenic Acid Lactones in Coffee","volume":"53","author":"Farah","year":"2005","journal-title":"J. Agric. Food Chem."},{"key":"ref_62","doi-asserted-by":"crossref","first-page":"128514","DOI":"10.1016\/j.foodchem.2020.128514","article-title":"Acrylamide Formation and Antioxidant Activity in Coffee during roasting\u2013A Systematic Study","volume":"343","author":"Schouten","year":"2021","journal-title":"Food Chem."},{"key":"ref_63","doi-asserted-by":"crossref","unstructured":"Maksimowski, D., Pachura, N., Oziemb\u0142owski, M., Nawirska-Olsza\u0144ska, A., and Szumny, A. (2022). Coffee Roasting and Extraction as a Factor in Cold Brew Coffee Quality. NATO Adv. Sci. Inst. Ser. E Appl. Sci., 12.","DOI":"10.3390\/app12052582"},{"key":"ref_64","doi-asserted-by":"crossref","first-page":"785","DOI":"10.1016\/S0963-9969(97)00002-1","article-title":"Caffeine Content in Coffee as Influenced by Grinding and Brewing Techniques","volume":"29","author":"Bell","year":"1996","journal-title":"Food Res. Int."},{"key":"ref_65","doi-asserted-by":"crossref","first-page":"7034","DOI":"10.1021\/jf034628f","article-title":"Chemical and Sensorial Characteristics of Espresso Coffee as Affected by Grinding and Torrefacto Roast","volume":"51","author":"Andueza","year":"2003","journal-title":"J. Agric. Food Chem."},{"key":"ref_66","doi-asserted-by":"crossref","first-page":"126220","DOI":"10.1016\/j.foodchem.2020.126220","article-title":"Optimization of Espresso Coffee Extraction through Variation of Particle Sizes, Perforated Disk Height and Filter Basket Aimed at Lowering the Amount of Ground Coffee Used","volume":"314","author":"Khamitova","year":"2020","journal-title":"Food Chem."},{"key":"ref_67","doi-asserted-by":"crossref","first-page":"115","DOI":"10.1016\/j.jchromb.2017.08.041","article-title":"Determination of Chlorogenic Acids and Caffeine in Homemade Brewed Coffee Prepared under Various Conditions","volume":"1064","author":"Jeon","year":"2017","journal-title":"J. Chromatogr. B Analyt. Technol. Biomed. Life Sci."},{"key":"ref_68","doi-asserted-by":"crossref","first-page":"3198","DOI":"10.1002\/jsfa.8826","article-title":"How Grinding Level and Brewing Method (Espresso, American, Turkish) Could Affect the Antioxidant Activity and Bioactive Compounds in a Coffee Cup","volume":"98","author":"Derossi","year":"2018","journal-title":"J. Sci. Food Agric."},{"key":"ref_69","doi-asserted-by":"crossref","first-page":"2907","DOI":"10.1088\/0957-4484\/17\/12\/014","article-title":"Self-Assembly of Cinnamic Acid-Capped Gold Nanoparticles","volume":"17","author":"Wang","year":"2006","journal-title":"Nanotechnology"},{"key":"ref_70","doi-asserted-by":"crossref","first-page":"2060","DOI":"10.1021\/ac052007a","article-title":"Nanoparticle-Based Assays of Antioxidant Activity","volume":"78","author":"Scampicchio","year":"2006","journal-title":"Anal. Chem."},{"key":"ref_71","doi-asserted-by":"crossref","first-page":"1345","DOI":"10.1080\/24701556.2021.1952242","article-title":"Controllable Synthesis and Antioxidant Activity of Gold Nanoparticles Using Chlorogenic Acid. Synth. React","volume":"52","author":"Chen","year":"2022","journal-title":"Inorg. Met.-Org. Nano-Met. Chem."},{"key":"ref_72","doi-asserted-by":"crossref","unstructured":"Khandanlou, R., Murthy, V., and Wang, H. (2020). Gold Nanoparticle-Assisted Enhancement in Bioactive Properties of Australian Native Plant Extracts, Tasmannia Lanceolata and Backhousia Citriodora. Mater. Sci. Eng. C Mater. Biol. Appl., 112.","DOI":"10.1016\/j.msec.2020.110922"},{"key":"ref_73","doi-asserted-by":"crossref","first-page":"616","DOI":"10.1016\/j.jtice.2018.09.021","article-title":"Electrooxidation of Nitrite Based on Green Synthesis of Gold Nanoparticles Using Hibiscus Sabdariffa Leaves","volume":"95","author":"Shameli","year":"2019","journal-title":"J. Taiwan Inst. Chem. Eng."},{"key":"ref_74","first-page":"8489094","article-title":"Green Synthesis of Gold Nanoparticles Using Aqueous Extract of Garcinia Mangostana Fruit Peels","volume":"2016","author":"Shameli","year":"2016","journal-title":"J. Nanomater."},{"key":"ref_75","doi-asserted-by":"crossref","unstructured":"Yust, B.G., Rao, N.Z., Schwarzmann, E.T., and Peoples, M.H. (2022). Quantification of Spent Coffee Ground Extracts by Roast and Brew Method, and Their Utility in a Green Synthesis of Gold and Silver Nanoparticles. Molecules, 27.","DOI":"10.3390\/molecules27165124"},{"key":"ref_76","first-page":"29","article-title":"Silver Nanoparticles Synthesis by Coffee Residues Extract and Their Antibacterial Activity","volume":"5","author":"Baghaienezhad","year":"2020","journal-title":"Nanomed. Res. J."},{"key":"ref_77","doi-asserted-by":"crossref","first-page":"36","DOI":"10.1016\/j.msec.2015.08.018","article-title":"Green Synthesis of Silver Nanoparticles Using Coffea arabica Seed Extract and Its Antibacterial Activity","volume":"58","author":"Dhand","year":"2016","journal-title":"Mater. Sci. Eng. C Mater. Biol. Appl."},{"key":"ref_78","doi-asserted-by":"crossref","first-page":"859","DOI":"10.1039\/b804703k","article-title":"Green Synthesis of Silver and Palladium Nanoparticles at Room Temperature Using Coffee and Tea Extract","volume":"10","author":"Nadagouda","year":"2008","journal-title":"Green Chem."},{"key":"ref_79","doi-asserted-by":"crossref","first-page":"761","DOI":"10.1515\/opag-2020-0074","article-title":"Green Approach in Gold, Silver and Selenium Nanoparticles Using Coffee Bean Extract","volume":"5","author":"Abbasian","year":"2020","journal-title":"Open Agric."},{"key":"ref_80","doi-asserted-by":"crossref","first-page":"1775","DOI":"10.1007\/s11164-020-04377-4","article-title":"Size-Tunable Green Synthesis of Platinum Nanoparticles Using Chlorogenic Acid","volume":"47","author":"Chen","year":"2021","journal-title":"Res. Chem. Intermed."},{"key":"ref_81","doi-asserted-by":"crossref","first-page":"105331","DOI":"10.1016\/j.jece.2021.105331","article-title":"Green Synthesis of Copper Nanoparticles Using Green Coffee Bean and Their Applications for Efficient Reduction of Organic Dyes","volume":"9","author":"Wang","year":"2021","journal-title":"J. Environ. Chem. Eng."},{"key":"ref_82","first-page":"167","article-title":"Green Synthesis and Characterization of Copper Oxide Nanoparticles Using Coffee Powder Extract","volume":"6","author":"Ramazani","year":"2016","journal-title":"J. Nanostructures"},{"key":"ref_83","doi-asserted-by":"crossref","first-page":"1738","DOI":"10.1038\/s41598-017-01463-3","article-title":"ZnO@C (core@shell) Microspheres Derived from Spent Coffee Grounds as Applicable Non-Precious Electrode Material for DMFCs","volume":"7","author":"Ghouri","year":"2017","journal-title":"Sci. Rep."},{"key":"ref_84","doi-asserted-by":"crossref","first-page":"357","DOI":"10.1007\/s40436-013-0043-0","article-title":"Microwave-Assisted Rapid Synthesis of Alumina Nanoparticles Using Tea, Coffee and Triphala Extracts","volume":"1","author":"Sutradhar","year":"2013","journal-title":"Adv. Manuf."},{"key":"ref_85","doi-asserted-by":"crossref","unstructured":"Crista, D.M.A., El Mragui, A., Algarra, M., Esteves da Silva, J.C.G., Luque, R., and Pinto da Silva, L. (2020). Turning Spent Coffee Grounds into Sustainable Precursors for the Fabrication of Carbon Dots. Nanomaterials, 10.","DOI":"10.3390\/nano10061209"},{"key":"ref_86","doi-asserted-by":"crossref","unstructured":"Kim, D.J., Yoo, J.M., Suh, Y., Kim, D., Kang, I., Moon, J., Park, M., Kim, J., Kang, K.-S., and Hong, B.H. (2021). Graphene Quantum Dots from Carbonized Coffee Bean Wastes for Biomedical Applications. Nanomaterials, 11.","DOI":"10.3390\/nano11061423"},{"key":"ref_87","doi-asserted-by":"crossref","first-page":"243","DOI":"10.1016\/j.lwt.2016.06.018","article-title":"Relationship between Antioxidant Capacity, Chlorogenic Acids and Elemental Composition of Green Coffee","volume":"73","author":"Stanisz","year":"2016","journal-title":"LWT"},{"key":"ref_88","doi-asserted-by":"crossref","first-page":"4162","DOI":"10.1021\/jf4005719","article-title":"Recovery of Natural Antioxidants from Spent Coffee Grounds","volume":"61","author":"Panusa","year":"2013","journal-title":"J. Agric. Food Chem."},{"key":"ref_89","doi-asserted-by":"crossref","first-page":"21","DOI":"10.1016\/j.tifs.2016.10.012","article-title":"Microencapsulation of Natural Antioxidants for Food Application\u2014The Specific Case of Coffee Antioxidants\u2014A Review","volume":"58","author":"Aguiar","year":"2016","journal-title":"Trends Food Sci. Technol."},{"key":"ref_90","doi-asserted-by":"crossref","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":"ref_91","doi-asserted-by":"crossref","first-page":"164","DOI":"10.1016\/j.foodchem.2013.12.050","article-title":"Optimisation of Pressurised Liquid Extraction of Antioxidants from Black Bamboo Leaves","volume":"154","author":"Shang","year":"2014","journal-title":"Food Chem."},{"key":"ref_92","doi-asserted-by":"crossref","first-page":"4538","DOI":"10.1021\/jp201383y","article-title":"Is Caffeine a Good Scavenger of Oxygenated Free Radicals?","volume":"115","author":"Galano","year":"2011","journal-title":"J. Phys. Chem. B"},{"key":"ref_93","doi-asserted-by":"crossref","first-page":"63","DOI":"10.1016\/0005-2736(96)00040-5","article-title":"Caffeine as an Antioxidant: Inhibition of Lipid Peroxidation Induced by Reactive Oxygen Species","volume":"1282","author":"Devasagayam","year":"1996","journal-title":"Biochim. Biophys. Acta"},{"key":"ref_94","doi-asserted-by":"crossref","first-page":"4068","DOI":"10.1021\/acs.jpcb.5b00708","article-title":"Caffeine\u2019s Antioxidant Potency Optically Sensed with Double-Stranded DNA-Encased Single-Walled Carbon Nanotubes","volume":"119","author":"Zhao","year":"2015","journal-title":"J. Phys. Chem. B"},{"key":"ref_95","first-page":"1276","article-title":"A Review on in-Vitro Antioxidant Methods: Comparisions, Correlations and Considerations","volume":"2","author":"Badarinath","year":"2010","journal-title":"Int. J. PharmTech Res."},{"key":"ref_96","doi-asserted-by":"crossref","first-page":"315","DOI":"10.1016\/j.foodres.2014.02.030","article-title":"Complexity of Coffee Flavor: A Compositional and Sensory Perspective","volume":"62","author":"Sunarharum","year":"2014","journal-title":"Food Res. Int."},{"key":"ref_97","doi-asserted-by":"crossref","first-page":"99","DOI":"10.1002\/ffj.1325","article-title":"Coffee Flavour: An Overview","volume":"19","author":"Buffo","year":"2004","journal-title":"Flavour Fragr. J."},{"key":"ref_98","doi-asserted-by":"crossref","first-page":"362","DOI":"10.1002\/(SICI)1097-0010(19990301)79:3<362::AID-JSFA256>3.0.CO;2-D","article-title":"Chlorogenic Acids and Other Cinnamates\u2014Nature, Occurrence and Dietary Burden","volume":"79","author":"Clifford","year":"1999","journal-title":"J. Sci. Food Agric."},{"key":"ref_99","doi-asserted-by":"crossref","first-page":"1033","DOI":"10.1002\/(SICI)1097-0010(20000515)80:7<1033::AID-JSFA595>3.0.CO;2-T","article-title":"Chlorogenic Acids and Other Cinnamates\u2014Nature, Occurrence, Dietary Burden, Absorption and Metabolism","volume":"80","author":"Clifford","year":"2000","journal-title":"J. Sci. Food Agric."},{"key":"ref_100","unstructured":"Liu, H.-W., and Mander, L. (2010). Comprehensive Natural Products II, Elsevier."},{"key":"ref_101","doi-asserted-by":"crossref","first-page":"1391","DOI":"10.1039\/C7NP00030H","article-title":"Chlorogenic Acids and the Acyl-Quinic Acids: Discovery, Biosynthesis, Bioavailability and Bioactivity","volume":"34","author":"Clifford","year":"2017","journal-title":"Nat. Prod. Rep."},{"key":"ref_102","doi-asserted-by":"crossref","first-page":"33","DOI":"10.1016\/j.phytochem.2016.01.016","article-title":"Chemical Partitioning and Antioxidant Capacity of Green Coffee (Coffea arabica and Coffea canephora) of Different Geographical Origin","volume":"123","author":"Babova","year":"2016","journal-title":"Phytochemistry"},{"key":"ref_103","doi-asserted-by":"crossref","first-page":"302","DOI":"10.1016\/j.foodchem.2015.02.105","article-title":"The Content of Ca, Cu, Fe, Mg and Mn and Antioxidant Activity of Green Coffee Brews","volume":"182","author":"Stelmach","year":"2015","journal-title":"Food Chem."},{"key":"ref_104","doi-asserted-by":"crossref","unstructured":"Muzykiewicz-Szyma\u0144ska, A., Nowak, A., Wira, D., and Klimowicz, A. (2021). 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. Molecules, 26.","DOI":"10.3390\/molecules26123681"},{"key":"ref_105","doi-asserted-by":"crossref","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":"ref_106","doi-asserted-by":"crossref","first-page":"3345","DOI":"10.1007\/s13197-020-04367-9","article-title":"Investigating the Effects of Geographical Origin, Roasting Degree, Particle Size and Brewing Method on the Physicochemical and Spectral Properties of Arabica Coffee by PCA Analysis","volume":"57","author":"Bilge","year":"2020","journal-title":"J. Food Sci. Technol."},{"key":"ref_107","doi-asserted-by":"crossref","first-page":"8440","DOI":"10.1038\/s41598-019-44886-w","article-title":"Effect of Grinding, Extraction Time and Type of Coffee on the Physicochemical and Flavour Characteristics of Cold Brew Coffee","volume":"9","author":"Cordoba","year":"2019","journal-title":"Sci. Rep."},{"key":"ref_108","doi-asserted-by":"crossref","first-page":"69","DOI":"10.11648\/j.ajac.20150302.16","article-title":"Determination of Caffeine Content and Antioxidant Activity of Coffee","volume":"3","author":"Gebeyehu","year":"2015","journal-title":"Am. J. Appl. Chem."},{"key":"ref_109","doi-asserted-by":"crossref","first-page":"1956","DOI":"10.1002\/jsfa.5568","article-title":"Effect of Shading on Yield, Sugar Content, Phenolic Acids and Antioxidant Property of Coffee Beans (Coffea arabica L. cv. Catimor) Harvested from North-Eastern Thailand","volume":"92","author":"Somporn","year":"2012","journal-title":"J. Sci. Food Agric."},{"key":"ref_110","first-page":"99","article-title":"The Content of Bioactive Compounds in Selected Kind of Coffee from Organic and Conventional Production","volume":"53","author":"Hallmann","year":"2010","journal-title":"J. Res. Appl. Agric. Eng."},{"key":"ref_111","doi-asserted-by":"crossref","unstructured":"G\u00f3recki, M., and Hallmann, E. (2020). The Antioxidant Content of Coffee and Its In Vitro Activity as an Effect of Its Production Method and Roasting and Brewing Time. Antioxidants, 9.","DOI":"10.3390\/antiox9040308"},{"key":"ref_112","doi-asserted-by":"crossref","first-page":"387","DOI":"10.1590\/S0101-20612005000200035","article-title":"Effect of Processing and Roasting on the Antioxidant Activity of Coffee Brews","volume":"25","author":"Duarte","year":"2005","journal-title":"Food Sci. Technol."},{"key":"ref_113","doi-asserted-by":"crossref","unstructured":"Haile, M., Bae, H.M., and Kang, W.H. (2020). Comparison of the antioxidant activities and volatile compounds of coffee beans obtained using digestive bio-processing (elephant dung coffee) and commonly known processing methods. Antioxidants, 9.","DOI":"10.3390\/antiox9050408"},{"key":"ref_114","doi-asserted-by":"crossref","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":"Gantner","year":"2020","journal-title":"Eur. Food Res. Technol."},{"key":"ref_115","doi-asserted-by":"crossref","first-page":"61","DOI":"10.1016\/j.foodres.2014.04.031","article-title":"Bioactive Compounds Content in Roasted Coffee from Traditional and Modern Coffea arabica Cultivars Grown under the Same Edapho-Climatic Conditions","volume":"61","author":"Kitzberger","year":"2014","journal-title":"Food Res. Int."},{"key":"ref_116","doi-asserted-by":"crossref","unstructured":"Seninde, D.R., and Chambers, E. (2020). Coffee Flavor: A Review. Beverages, 6.","DOI":"10.3390\/beverages6030044"},{"key":"ref_117","unstructured":"Preedy, V.R. (2015). Coffee in Health and Disease Prevention, Academic Press."},{"key":"ref_118","doi-asserted-by":"crossref","unstructured":"\u0160eremet, D., Fabe\u010di\u0107, P., Vojvodi\u0107 Cebin, A., Mandura Jari\u0107, A., Pudi\u0107, R., and Komes, D. (2022). Antioxidant and Sensory Assessment of Innovative Coffee Blends of Reduced Caffeine Content. Molecules, 27.","DOI":"10.3390\/molecules27020448"},{"key":"ref_119","doi-asserted-by":"crossref","first-page":"e19580","DOI":"10.1016\/j.heliyon.2023.e19580","article-title":"Impact of Different Roasting Conditions on the Chemical Composition, Antioxidant Activities, and Color of Coffea canephora and Coffea arabica L. Samples","volume":"9","author":"Freitas","year":"2023","journal-title":"Heliyon"},{"key":"ref_120","first-page":"69","article-title":"A Study of Peaberry Development: Its Implications in Coffee Breeding","volume":"20","author":"Ram","year":"1990","journal-title":"J. Coffee Res."},{"key":"ref_121","unstructured":"Christensen, A. (2023, May 12). What Is Peaberry Coffee? And Should You Try It?. Available online: https:\/\/coffeechronicler.com\/peaberry\/."},{"key":"ref_122","doi-asserted-by":"crossref","first-page":"S331","DOI":"10.1080\/10942912.2017.1296861","article-title":"Peaberry Coffee Discrimination Using UV-Visible Spectroscopy Combined with SIMCA and PLS-DA","volume":"20","author":"Suhandy","year":"2017","journal-title":"Int. J. Food Prop."},{"key":"ref_123","doi-asserted-by":"crossref","first-page":"060010","DOI":"10.1063\/1.5062774","article-title":"Kusumiyati Chemometric Quantification of Peaberry Coffee in Blends Using UV\u2013visible Spectroscopy and Partial Least Squares Regression","volume":"2021","author":"Suhandy","year":"2018","journal-title":"AIP Conf. Proc."},{"key":"ref_124","doi-asserted-by":"crossref","unstructured":"Schwarzmann, E.T., Washington, M.P., and Rao, N.Z. (2022). Physicochemical Analysis of Cold Brew and Hot Brew Peaberry Coffee. Processes, 10.","DOI":"10.3390\/pr10101989"},{"key":"ref_125","doi-asserted-by":"crossref","first-page":"141","DOI":"10.1007\/s10068-019-00644-2","article-title":"Comparison of Acrylamide and Furan Concentrations, Antioxidant Activities, and Volatile Profiles in Cold or Hot Brew Coffees","volume":"29","author":"Kang","year":"2020","journal-title":"Food Sci. Biotechnol."},{"key":"ref_126","doi-asserted-by":"crossref","first-page":"1071","DOI":"10.1007\/s10068-020-00747-1","article-title":"Effects of Extraction Conditions on Acrylamide\/furan Content, Antioxidant Activity, and Sensory Properties of Cold Brew Coffee","volume":"29","author":"Han","year":"2020","journal-title":"Food Sci. Biotechnol."},{"key":"ref_127","doi-asserted-by":"crossref","first-page":"946","DOI":"10.1016\/j.indcrop.2015.07.054","article-title":"Antioxidative Phenolics Obtained from Spent Coffee Grounds (Coffea arabica L.) by Subcritical Water Extraction","volume":"76","author":"Xu","year":"2015","journal-title":"Ind. Crops Prod."},{"key":"ref_128","doi-asserted-by":"crossref","first-page":"3175570","DOI":"10.1155\/2023\/3175570","article-title":"Comparison of Characterization of Cold Brew and Hot Brew Coffee Prepared at Various Roasting Degrees","volume":"2023","author":"Pan","year":"2023","journal-title":"J. Food Process. Preserv."},{"key":"ref_129","doi-asserted-by":"crossref","first-page":"100334","DOI":"10.1016\/j.afres.2023.100334","article-title":"Effects of Grind Size, Temperature, and Brewing Ratio on Immersion Cold Brewed and French Press Hot Brewed Coffees","volume":"3","author":"Wang","year":"2023","journal-title":"Appl. Food Res."},{"key":"ref_130","doi-asserted-by":"crossref","first-page":"219","DOI":"10.1016\/0308-8146(84)90006-2","article-title":"A Study of the Effect of Roasting on the Chlorogenic Acid Composition of Coffee Using HPLC","volume":"15","author":"Trugo","year":"1984","journal-title":"Food Chem."},{"key":"ref_131","doi-asserted-by":"crossref","first-page":"976","DOI":"10.1039\/c2fo10260a","article-title":"Understanding the Fate of Chlorogenic Acids in Coffee Roasting Using Mass Spectrometry Based Targeted and Non-Targeted Analytical Strategies","volume":"3","author":"Jaiswal","year":"2012","journal-title":"Food Funct."},{"key":"ref_132","doi-asserted-by":"crossref","unstructured":"Clarke, R.J., and Macrae, R. (1985). Coffee: Volume 1: Chemistry, Elsevier Science Publishers, LTD.","DOI":"10.1007\/978-94-009-4948-5"},{"key":"ref_133","doi-asserted-by":"crossref","first-page":"479","DOI":"10.1007\/BF02044298","article-title":"Chinas\u00e4urelacton Im Kaffee","volume":"180","author":"Hucke","year":"1985","journal-title":"Z. Lebensm.-Unters. Forsch."},{"key":"ref_134","doi-asserted-by":"crossref","first-page":"392","DOI":"10.1002\/(SICI)1097-0010(199607)71:3<392::AID-JSFA597>3.0.CO;2-X","article-title":"Determination of Chlorogenic Acids with Lactones in Roasted Coffee","volume":"71","author":"Schrader","year":"1996","journal-title":"J. Sci. Food Agric."},{"key":"ref_135","doi-asserted-by":"crossref","first-page":"17","DOI":"10.1007\/BF01192945","article-title":"HPLC Analysis of Chlorogenic Acid Lactones in Roasted Coffee","volume":"199","author":"Bennat","year":"1994","journal-title":"Z. Lebensm.-Unters. Forsch."},{"key":"ref_136","doi-asserted-by":"crossref","unstructured":"Rao, N.Z., Fuller, M., and Grim, M.D. (2020). Physiochemical Characteristics of Hot and Cold Brew Coffee Chemistry: The Effects of Roast Level and Brewing Temperature on Compound Extraction. Foods, 9.","DOI":"10.3390\/foods9070902"},{"key":"ref_137","doi-asserted-by":"crossref","first-page":"74","DOI":"10.1016\/j.jfoodeng.2008.06.005","article-title":"Effect of Roasting Degree, Equivalent Thermal Effect and Coffee Type on the Radical Scavenging Activity of Coffee Brews and Their Phenolic Fraction","volume":"90","author":"Sacchetti","year":"2009","journal-title":"J. Food Eng."},{"key":"ref_138","doi-asserted-by":"crossref","first-page":"630","DOI":"10.1007\/s11947-016-1843-6","article-title":"A Non-Invasive Real-Time Methodology for the Quantification of Antioxidant Properties in Coffee During the Roasting Process Based on Near-Infrared Spectroscopy","volume":"10","author":"Catelani","year":"2017","journal-title":"Food Bioprocess Technol."},{"key":"ref_139","doi-asserted-by":"crossref","first-page":"7","DOI":"10.1007\/s10068-018-0442-x","article-title":"Critical Roasting Level Determines Bioactive Content and Antioxidant Activity of Robusta Coffee Beans","volume":"28","author":"Herawati","year":"2019","journal-title":"Food Sci. Biotechnol."},{"key":"ref_140","doi-asserted-by":"crossref","first-page":"251","DOI":"10.1016\/j.foodchem.2016.06.041","article-title":"Interactions between Major Chlorogenic Acid Isomers and Chemical Changes in Coffee Brew That Affect Antioxidant Activities","volume":"213","author":"Liang","year":"2016","journal-title":"Food Chem."},{"key":"ref_141","doi-asserted-by":"crossref","first-page":"586","DOI":"10.3390\/foods3040586","article-title":"Antioxidant Generation during Coffee Roasting: A Comparison and Interpretation from Three Complementary Assays","volume":"3","author":"Opitz","year":"2014","journal-title":"Foods"},{"key":"ref_142","doi-asserted-by":"crossref","first-page":"469","DOI":"10.1007\/s00217-005-0226-4","article-title":"Antioxidant Activity of Coffee Brews","volume":"223","author":"Kroh","year":"2006","journal-title":"Eur. Food Res. Technol."},{"key":"ref_143","doi-asserted-by":"crossref","first-page":"7832","DOI":"10.1021\/jf0512353","article-title":"Assessing the Antioxidant Activity of Melanoidins from Coffee Brews by Different Antioxidant Methods","volume":"53","author":"Morales","year":"2005","journal-title":"J. Agric. Food Chem."},{"key":"ref_144","doi-asserted-by":"crossref","first-page":"6527","DOI":"10.1021\/jf025686o","article-title":"Chemical Characterization and Antioxidant Properties of Coffee Melanoidins","volume":"50","author":"Borrelli","year":"2002","journal-title":"J. Agric. Food Chem."},{"key":"ref_145","doi-asserted-by":"crossref","first-page":"2321","DOI":"10.1021\/jf505691u","article-title":"Changes in the Aromatic Profile of Espresso Coffee as a Function of the Grinding Grade and Extraction Time: A Study by the Electronic Nose System","volume":"63","author":"Severini","year":"2015","journal-title":"J. Agric. Food Chem."},{"key":"ref_146","doi-asserted-by":"crossref","first-page":"492","DOI":"10.1007\/s00217-005-0143-6","article-title":"Bioresponse-Guided Decomposition of Roast Coffee Beverage and Identification of Key Bitter Taste Compounds","volume":"222","author":"Frank","year":"2006","journal-title":"Eur. Food Res. Technol."},{"key":"ref_147","unstructured":"Mestdagh, F., Glabasnia, A., and Giuliano, P. (2017). The Craft and Science of Coffee, Elsevier."},{"key":"ref_148","doi-asserted-by":"crossref","first-page":"16450","DOI":"10.1038\/s41598-020-73341-4","article-title":"Brew Temperature, at Fixed Brew Strength and Extraction, Has Little Impact on the Sensory Profile of Drip Brew Coffee","volume":"10","author":"Batali","year":"2020","journal-title":"Sci. Rep."},{"key":"ref_149","doi-asserted-by":"crossref","first-page":"216","DOI":"10.1016\/j.ces.2015.06.003","article-title":"Modelling of Coffee Extraction during Brewing Using Multiscale Methods: An Experimentally Validated Model","volume":"137","author":"Moroney","year":"2015","journal-title":"Chem. Eng. Sci."},{"key":"ref_150","doi-asserted-by":"crossref","first-page":"3","DOI":"10.1186\/s13362-016-0024-6","article-title":"Coffee Extraction Kinetics in a Well Mixed System","volume":"7","author":"Moroney","year":"2016","journal-title":"J. Math. Ind."},{"key":"ref_151","first-page":"1","article-title":"Flavor Contributing Nonvolatile Chemical and Sensory Characterization of Cold Water Extraction-Based Coffee by Different Extraction Methods (Dripping vs. Steeping) and Time","volume":"3","author":"Kim","year":"2014","journal-title":"J. Korea Soc. Coffee Ind."},{"key":"ref_152","doi-asserted-by":"crossref","first-page":"391","DOI":"10.1002\/jsfa.9200","article-title":"Characterization and Comparison of Cold Brew and Cold Drip Coffee Extraction Methods","volume":"99","author":"Angeloni","year":"2019","journal-title":"J. Sci. Food Agric."},{"key":"ref_153","doi-asserted-by":"crossref","first-page":"915","DOI":"10.1002\/jsfa.2740350817","article-title":"The Kinetics and Mechanism of Caffeine Infusion from Coffee: The Effect of Particle Size","volume":"35","author":"Spiro","year":"1984","journal-title":"J. Sci. Food Agric."},{"key":"ref_154","unstructured":"Perry, R.H., Green, D.W., and Maloney, J.O. (1997). Perry\u2019s Handbook of Chemical Engineering, McGraw-Hill."},{"key":"ref_155","doi-asserted-by":"crossref","first-page":"110141","DOI":"10.1016\/j.foodres.2021.110141","article-title":"Chemical and Sensory Evaluation of Cold Brew Coffees Using Different Roasting Profiles and Brewing Methods","volume":"141","author":"Moreno","year":"2021","journal-title":"Food Res. Int."},{"key":"ref_156","doi-asserted-by":"crossref","first-page":"106","DOI":"10.1016\/j.jfoodeng.2014.11.006","article-title":"A New Methodology to Estimate the Steady-State Permeability of Roast and Ground Coffee in Packed Beds","volume":"150","author":"Corrochano","year":"2015","journal-title":"J. Food Eng."},{"key":"ref_157","doi-asserted-by":"crossref","unstructured":"Zengin, G., Sinan, K.I., Mahomoodally, M.F., Angeloni, S., Mustafa, A.M., Vittori, S., Maggi, F., and Caprioli, G. (2020). Chemical Composition, Antioxidant and Enzyme Inhibitory Properties of Different Extracts Obtained from Spent Coffee Ground and Coffee Silverskin. Foods, 9.","DOI":"10.3390\/foods9060713"},{"key":"ref_158","doi-asserted-by":"crossref","first-page":"423","DOI":"10.1016\/j.indcrop.2013.07.056","article-title":"The Chemical Composition of Exhausted Coffee Waste","volume":"50","author":"Pujol","year":"2013","journal-title":"Ind. Crops Prod."},{"key":"ref_159","doi-asserted-by":"crossref","first-page":"102254","DOI":"10.1016\/j.ifset.2019.102254","article-title":"Spent Espresso Coffee Grounds as a Source of Anti-Proliferative and Antioxidant Compounds","volume":"59","author":"Balzano","year":"2020","journal-title":"Innov. Food Sci. Emerg. Technol."},{"key":"ref_160","doi-asserted-by":"crossref","first-page":"3008","DOI":"10.1111\/ijfs.14213","article-title":"The Influence of Brewing Method on Bioactive Compounds Residues in Spent Coffee Grounds of Different Roasting Degree and Geographical Origin","volume":"54","author":"Majewska","year":"2019","journal-title":"Int. J. Food Sci. Technol."},{"key":"ref_161","doi-asserted-by":"crossref","first-page":"4327","DOI":"10.1021\/acs.jafc.5b01619","article-title":"Assessment of Total (free and Bound) Phenolic Compounds in Spent Coffee Extracts","volume":"63","author":"Monente","year":"2015","journal-title":"J. Agric. Food Chem."},{"key":"ref_162","doi-asserted-by":"crossref","first-page":"24","DOI":"10.1016\/j.tifs.2015.04.012","article-title":"Spent Coffee Grounds: A Review on Current Research and Future Prospects","volume":"45","author":"Oomah","year":"2015","journal-title":"Trends Food Sci. Technol."},{"key":"ref_163","doi-asserted-by":"crossref","first-page":"610","DOI":"10.1016\/j.foodres.2011.04.026","article-title":"Influence of Extraction Process on Antioxidant Capacity of Spent Coffee","volume":"50","author":"Bravo","year":"2013","journal-title":"Food Res. Int."},{"key":"ref_164","doi-asserted-by":"crossref","first-page":"7777","DOI":"10.1021\/jf3018854","article-title":"Espresso Coffee Residues: A Valuable Source of Unextracted Compounds","volume":"60","author":"Cruz","year":"2012","journal-title":"J. Agric. Food Chem."},{"key":"ref_165","doi-asserted-by":"crossref","first-page":"12565","DOI":"10.1021\/jf3040594","article-title":"Evaluation of Spent Coffee Obtained from the Most Common Coffeemakers as a Source of Hydrophilic Bioactive Compounds","volume":"60","author":"Bravo","year":"2012","journal-title":"J. Agric. Food Chem."},{"key":"ref_166","doi-asserted-by":"crossref","first-page":"488","DOI":"10.1016\/j.foodres.2011.05.028","article-title":"Functional Properties of Coffee and Coffee by-Products","volume":"46","author":"Esquivel","year":"2012","journal-title":"Food Res. Int."},{"key":"ref_167","doi-asserted-by":"crossref","first-page":"813","DOI":"10.1080\/10942912.2022.2056197","article-title":"Total Polyphenol Content and Antioxidant Properties of Cold Brew Coffee Extracts as Affected by Ultrasound Treatment and Their Application in Low Fat Pork Sausage","volume":"25","author":"Chongsrimsirisakhol","year":"2022","journal-title":"Int. J. Food Prop."},{"key":"ref_168","doi-asserted-by":"crossref","first-page":"282","DOI":"10.1016\/j.foodchem.2016.05.175","article-title":"Spent Coffee Grounds, an Innovative Source of Colonic Fermentable Compounds, Inhibit Inflammatory Mediators in Vitro","volume":"212","year":"2016","journal-title":"Food Chem."},{"key":"ref_169","doi-asserted-by":"crossref","first-page":"1327","DOI":"10.1016\/j.foodres.2018.10.022","article-title":"What Kind of Coffee Do You Drink? An Investigation on Effects of Eight Different Extraction Methods","volume":"116","author":"Angeloni","year":"2018","journal-title":"Food Res. Int."},{"key":"ref_170","doi-asserted-by":"crossref","unstructured":"Andrade, C., Perestrelo, R., and C\u00e2mara, J.S. (2022). Bioactive Compounds and Antioxidant Activity from Spent Coffee Grounds as a Powerful Approach for Its Valorization. Molecules, 27.","DOI":"10.3390\/molecules27217504"},{"key":"ref_171","doi-asserted-by":"crossref","first-page":"5488","DOI":"10.1002\/pc.26856","article-title":"Spent Coffee Grounds: An Intriguing Biowaste Reinforcement of Thermoplastic Starch with Potential Application in Green Packaging","volume":"43","author":"Prabhakar","year":"2022","journal-title":"Polym. Compos."},{"key":"ref_172","doi-asserted-by":"crossref","first-page":"69","DOI":"10.1016\/j.jclepro.2014.05.060","article-title":"Optimization of Microwave-Assisted Extraction of Natural Antioxidants from Spent Espresso Coffee Grounds by Response Surface Methodology","volume":"80","author":"Ranic","year":"2014","journal-title":"J. Clean. Prod."},{"key":"ref_173","doi-asserted-by":"crossref","first-page":"31","DOI":"10.1016\/j.fbp.2018.11.004","article-title":"Eco-Sustainable Recovery of Antioxidants from Spent Coffee Grounds by Microwave-Assisted Extraction: Process Optimization, Kinetic Modeling and Biological Validation","volume":"114","author":"Pettinato","year":"2019","journal-title":"Food Bioprod. Process."},{"key":"ref_174","doi-asserted-by":"crossref","unstructured":"Arauzo, P.J., Lucian, M., Du, L., Olszewski, M.P., Fiori, L., and Kruse, A. (2020). Improving the Recovery of Phenolic Compounds from Spent Coffee Grounds by Using Hydrothermal Delignification Coupled with Ultrasound Assisted Extraction. Biomass Bioenergy, 139.","DOI":"10.1016\/j.biombioe.2020.105616"},{"key":"ref_175","doi-asserted-by":"crossref","first-page":"206","DOI":"10.1016\/j.ultsonch.2016.05.005","article-title":"Development and Validation of Ultrasound-Assisted Solid-Liquid Extraction of Phenolic Compounds from Waste Spent Coffee Grounds","volume":"34","author":"Ponmurugan","year":"2017","journal-title":"Ultrason. Sonochem."},{"key":"ref_176","doi-asserted-by":"crossref","first-page":"544","DOI":"10.1016\/j.talanta.2011.11.031","article-title":"Supercritical Fluid Extraction from Spent Coffee Grounds and Coffee Husks: Antioxidant Activity and Effect of Operational Variables on Extract Composition","volume":"88","author":"Andrade","year":"2012","journal-title":"Talanta"},{"key":"ref_177","doi-asserted-by":"crossref","first-page":"111723","DOI":"10.1016\/j.indcrop.2019.111723","article-title":"Enhanced Extraction of Spent Coffee Grounds Oil Using High-Pressure CO2 plus Ethanol Solvents","volume":"141","author":"Azevedo","year":"2019","journal-title":"Ind. Crops Prod."},{"key":"ref_178","doi-asserted-by":"crossref","first-page":"3719","DOI":"10.1016\/j.jclepro.2016.10.096","article-title":"Influence of Pretreatment and Modifiers on Subcritical Water Liquefaction of Spent Coffee Grounds: A Green Waste Valorization Approach","volume":"142","author":"Getachew","year":"2017","journal-title":"J. Clean. Prod."}],"container-title":["Antioxidants"],"original-title":[],"language":"en","link":[{"URL":"https:\/\/www.mdpi.com\/2076-3921\/13\/1\/29\/pdf","content-type":"unspecified","content-version":"vor","intended-application":"similarity-checking"}],"deposited":{"date-parts":[[2025,10,10]],"date-time":"2025-10-10T21:40:11Z","timestamp":1760132411000},"score":1,"resource":{"primary":{"URL":"https:\/\/www.mdpi.com\/2076-3921\/13\/1\/29"}},"subtitle":[],"short-title":[],"issued":{"date-parts":[[2023,12,22]]},"references-count":178,"journal-issue":{"issue":"1","published-online":{"date-parts":[[2024,1]]}},"alternative-id":["antiox13010029"],"URL":"https:\/\/doi.org\/10.3390\/antiox13010029","relation":{},"ISSN":["2076-3921"],"issn-type":[{"value":"2076-3921","type":"electronic"}],"subject":[],"published":{"date-parts":[[2023,12,22]]}}}