{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,8,26]],"date-time":"2026-08-26T10:55:19Z","timestamp":1787741719926,"version":"build-2784847793"},"reference-count":64,"publisher":"MDPI AG","issue":"20","license":[{"start":{"date-parts":[[2025,10,14]],"date-time":"2025-10-14T00:00:00Z","timestamp":1760400000000},"content-version":"vor","delay-in-days":0,"URL":"https:\/\/creativecommons.org\/licenses\/by\/4.0\/"}],"funder":[{"name":"John Paul II University in Bia\u0142a Podlaska","award":["PB\/8\/2024"],"award-info":[{"award-number":["PB\/8\/2024"]}]}],"content-domain":{"domain":[],"crossmark-restriction":false},"short-container-title":["Molecules"],"abstract":"<jats:p>The chemical profile of coffee depends on numerous factors, the complexity of which makes it difficult to clearly assess their influence. The aim of this study was to comprehensively evaluate the impact of selected coffee brewing methods (Espresso, Simple Infusion, French Press, V60), taking into account the coffee species (Arabica, Robusta, Blends), the degree of roasting (light, medium, dark) and the geographical origin (single-origin and multi-origin) on the chemical composition of the brew. Eighteen different types of coffee, which differ in the aforementioned characteristics, were analyzed. The caffeine content (using high-performance liquid chromatography), the total phenolic content (TPC; using a spectrophotometric method), and selected minerals (calcium, iron, potassium, magnesium, sodium, phosphorus, zinc; using Inductively Coupled Plasma\u2013Optical Emission Spectrometry) were analyzed. The analysis showed that both the brewing method and the species had a significant influence on the chemical profile of the resulting brews, while the degree of roasting and the origin showed no significant influence. The Espresso method showed the highest caffeine, TPC, potassium, magnesium, and phosphorus content, the V60 method\u2014calcium, iron, and sodium, and the French Press and Simple Infusion methods showed intermediate values. Robusta coffee contained more caffeine and TPC, Arabica contained more magnesium, and Blend showed medium values for both species. The results obtained may have practical implications for both consumers and the coffee industry, supporting informed decision-making and the refinement of brewing methods.<\/jats:p>","DOI":"10.3390\/molecules30204080","type":"journal-article","created":{"date-parts":[[2025,10,15]],"date-time":"2025-10-15T06:06:32Z","timestamp":1760508392000},"page":"4080","update-policy":"https:\/\/doi.org\/10.3390\/mdpi_crossmark_policy","source":"Crossref","is-referenced-by-count":8,"title":["Influence of Brewing Methods on the Bioactive and Mineral Composition of Coffee Beverages"],"prefix":"10.3390","volume":"30","author":[{"given":"Monika","family":"Sijko-Szpa\u0144ska","sequence":"first","affiliation":[{"name":"Regional Research Centre on Environment, Agriculture and Innovative Technologies EKO-AGRO-TECH, John Paul II University in Biala Podlaska, Sidorska 95\/97, 21-500 Biala Podlaska, Poland"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-8361-5806","authenticated-orcid":false,"given":"Iwona","family":"Mystkowska","sequence":"additional","affiliation":[{"name":"Department of Dietetics, John Paul II University in Biala Podlaska, Sidorska Street 95\/97, 21-500 Biala Podlaska, Poland"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0009-0009-8307-3224","authenticated-orcid":false,"given":"Aleksandra","family":"Dmitrowicz","sequence":"additional","affiliation":[{"name":"Regional Research Centre on Environment, Agriculture and Innovative Technologies EKO-AGRO-TECH, John Paul II University in Biala Podlaska, Sidorska 95\/97, 21-500 Biala Podlaska, Poland"}],"role":[{"vocabulary":"crossref","role":"author"}]}],"member":"1968","published-online":{"date-parts":[[2025,10,14]]},"reference":[{"key":"ref_1","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_2","doi-asserted-by":"crossref","unstructured":"Haghighatdoost, F., Hajihashemi, P., De Sousa Romeiro, A.M., Mohammadifard, N., Sarrafzadegan, N., De Oliveira, C., and Silveira, E.A. (2023). Coffee Consumption and Risk of Hypertension in Adults: Systematic Review and Meta-Analysis. Nutrients, 15.","DOI":"10.3390\/nu15133060"},{"key":"ref_3","doi-asserted-by":"crossref","unstructured":"Safe, S., Kothari, J., Hailemariam, A., Upadhyay, S., Davidson, L.A., and Chapkin, R.S. (2023). Health Benefits of Coffee Consumption for Cancer and Other Diseases and Mechanisms of Action. Int. J. Mol. Sci., 24.","DOI":"10.3390\/ijms24032706"},{"key":"ref_4","doi-asserted-by":"crossref","unstructured":"Farraj, A., Akeredolu, T., Wijeyesekera, A., and Mills, C. (2024). Coffee and Cardiovascular Health: A Review of Literature. Nutrients, 16.","DOI":"10.3390\/nu16244257"},{"key":"ref_5","doi-asserted-by":"crossref","first-page":"e13414","DOI":"10.1111\/1541-4337.13414","article-title":"Decoding Coffee Cardiometabolic Potential: Chemical Composition, Nutritional, and Health Relationships","volume":"23","author":"Icer","year":"2024","journal-title":"Compr. Rev. Food Sci. Food Saf."},{"key":"ref_6","doi-asserted-by":"crossref","first-page":"102581","DOI":"10.1016\/j.arr.2024.102581","article-title":"Impact of Coffee Intake on Human Aging: Epidemiology and Cellular Mechanisms","volume":"102","author":"Lopes","year":"2024","journal-title":"Ageing Res. Rev."},{"key":"ref_7","doi-asserted-by":"crossref","unstructured":"Wierzejska, R.E., Gieleci\u0144ska, I., Hallmann, E., and Wojda, B. (2024). Polyphenols vs. Caffeine in Coffee from Franchise Coffee Shops: Which Serving of Coffee Provides the Optimal Amount of This Compounds to the Body. Molecules, 29.","DOI":"10.3390\/molecules29102231"},{"key":"ref_8","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_9","doi-asserted-by":"crossref","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":"ref_10","doi-asserted-by":"crossref","first-page":"114265","DOI":"10.1016\/j.indcrop.2021.114265","article-title":"Tea and Coffee Polyphenols and Their Biological Properties Based on the Latest in Vitro Investigations","volume":"175","author":"Bukowska","year":"2022","journal-title":"Ind. Crops Prod."},{"key":"ref_11","doi-asserted-by":"crossref","unstructured":"Olechno, E., Pu\u015bcion-Jakubik, A., Socha, K., and Zujko, M.E. (2021). Coffee Brews: Are They a Source of Macroelements in Human Nutrition?. Foods, 10.","DOI":"10.3390\/foods10061328"},{"key":"ref_12","doi-asserted-by":"crossref","unstructured":"Olechno, E., Pu\u015bcion-Jakubik, A., Socha, K., and Zujko, M.E. (2021). Coffee Infusions: Can They Be a Source of Microelements with Antioxidant Properties?. Antioxidants, 10.","DOI":"10.3390\/antiox10111709"},{"key":"ref_13","doi-asserted-by":"crossref","first-page":"1695","DOI":"10.1039\/C4FO00042K","article-title":"Coffee: Biochemistry and Potential Impact on Health","volume":"5","author":"Ludwig","year":"2014","journal-title":"Food Funct."},{"key":"ref_14","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_15","first-page":"145","article-title":"Impact of The Roast Level on Chemical Composition of Coffee from Colombia","volume":"76","author":"Cinkmanis","year":"2022","journal-title":"Proc. Latv. Acad. Sci. Sect. B Nat. Exact Appl. Sci."},{"key":"ref_16","doi-asserted-by":"crossref","first-page":"967","DOI":"10.1080\/10942912.2019.1619577","article-title":"Characterization of Sensory Profile by the CATA Method of Mexican Coffee Brew Considering Two Preparation Methods: Espresso and French Press","volume":"22","year":"2019","journal-title":"Int. J. Food Prop."},{"key":"ref_17","doi-asserted-by":"crossref","unstructured":"Stanek, N., Zar\u0119bska, M., Bi\u0142os, \u0141., Barabosz, K., Nowakowska-Bogdan, E., Semeniuk, I., B\u0142aszkiewicz, J., Kulesza, R., Matejuk, R., and Szkutnik, K. (2021). Influence of Coffee Brewing Methods on the Chromatographic and Spectroscopic Profiles, Antioxidant and Sensory Properties. Sci. Rep., 11.","DOI":"10.1038\/s41598-021-01001-2"},{"key":"ref_18","doi-asserted-by":"crossref","first-page":"114471","DOI":"10.1016\/j.lwt.2023.114471","article-title":"A Comprehensive Comparative Study among the Newly Developed Pure Brew Method and Classical Ones for Filter Coffee Production","volume":"175","author":"Santanatoglia","year":"2023","journal-title":"LWT"},{"key":"ref_19","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_20","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_21","doi-asserted-by":"crossref","unstructured":"European Food Safety Authority (EFSA) (2017). Dietary Reference Values for Nutrients Summary Report. EFSA Support. Publ., 14, e15121.","DOI":"10.2903\/sp.efsa.2017.e15121"},{"key":"ref_22","doi-asserted-by":"crossref","first-page":"505","DOI":"10.3109\/09637486.2015.1064871","article-title":"The Influence of Different Types of Preparation (Espresso and Brew) on Coffee Aroma and Main Bioactive Constituents","volume":"66","author":"Caprioli","year":"2015","journal-title":"Int. J. Food Sci. Nutr."},{"key":"ref_23","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":"2019","journal-title":"Food Res. Int."},{"key":"ref_24","doi-asserted-by":"crossref","unstructured":"Clarke, R.J., and Macrae, R. (1985). Coffee, Springer.","DOI":"10.1007\/978-94-009-4948-5"},{"key":"ref_25","doi-asserted-by":"crossref","first-page":"465","DOI":"10.3109\/09637486.2013.873890","article-title":"Quantification of Caffeine, Trigonelline and Nicotinic Acid in Espresso Coffee: The Influence of Espresso Machines and Coffee Cultivars","volume":"65","author":"Caprioli","year":"2014","journal-title":"Int. J. Food Sci. Nutr."},{"key":"ref_26","doi-asserted-by":"crossref","first-page":"47","DOI":"10.1016\/j.foodchem.2018.11.063","article-title":"Coffee Variety, Origin and Extraction Procedure: Implications for Coffee Beneficial Effects on Human Health","volume":"278","author":"Ciaramelli","year":"2019","journal-title":"Food Chem."},{"key":"ref_27","doi-asserted-by":"crossref","first-page":"747","DOI":"10.1111\/ijfs.12361","article-title":"Caffeine and Chlorogenic Acids Intake from Coffee Brew: Influence of Roasting Degree and Brewing Procedure","volume":"49","author":"Tfouni","year":"2014","journal-title":"Int. J. Food Sci. Technol."},{"key":"ref_28","doi-asserted-by":"crossref","first-page":"e05508","DOI":"10.1016\/j.heliyon.2020.e05508","article-title":"Thermostability of Bioactive Compounds during Roasting Process of Coffee Beans","volume":"6","author":"Mehaya","year":"2020","journal-title":"Heliyon"},{"key":"ref_29","doi-asserted-by":"crossref","first-page":"3133","DOI":"10.1016\/j.sjbs.2022.03.025","article-title":"A Study of Chemical Composition, Antioxidants, and Volatile Compounds in Roasted Arabic Coffee","volume":"29","author":"Alamri","year":"2022","journal-title":"Saudi J. Biol. Sci."},{"key":"ref_30","doi-asserted-by":"crossref","unstructured":"Cwikov\u00e1, O., Komprda, T., \u0160ottn\u00edkov\u00e1, V., Svoboda, Z., Simonov\u00e1, J., Slov\u00e1\u010dek, J., and J\u016fzl, M. (2022). Effects of Different Processing Methods of Coffee Arabica on Colour, Acrylamide, Caffeine, Chlorogenic Acid, and Polyphenol Content. Foods, 11.","DOI":"10.3390\/foods11203295"},{"key":"ref_31","doi-asserted-by":"crossref","first-page":"1718","DOI":"10.1039\/C4FO00290C","article-title":"Variations in Caffeine and Chlorogenic Acid Contents of Coffees: What Are We Drinking?","volume":"5","author":"Ludwig","year":"2014","journal-title":"Food Funct."},{"key":"ref_32","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_33","doi-asserted-by":"crossref","unstructured":"Grz\u0105dka, E., Starek-W\u00f3jcicka, A., Krajewska, M., Matusiak, J., Orze\u0142, J., Studzi\u0144ski, M., Bonczyk, M., Chmielewska, I., Mieczkowska, A., and Ronda, O. (2025). Chemical Insight into Pros and Cons of Coffees from Different Regions. Sci. Rep., 15.","DOI":"10.1038\/s41598-024-84669-6"},{"key":"ref_34","doi-asserted-by":"crossref","unstructured":"Olechno, E., Pu\u015bcion-Jakubik, A., Zujko, M.E., and Socha, K. (2021). Influence of Various Factors on Caffeine Content in Coffee Brews. Foods, 10.","DOI":"10.3390\/foods10061208"},{"key":"ref_35","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_36","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_37","doi-asserted-by":"crossref","first-page":"152","DOI":"10.1016\/j.foodres.2014.01.020","article-title":"Neapolitan Coffee Brew Chemical Analysis in Comparison to Espresso, Moka and American Brews","volume":"61","author":"Caporaso","year":"2014","journal-title":"Food Res. Int."},{"key":"ref_38","doi-asserted-by":"crossref","unstructured":"Chavez, S.G., Mendoza, M.M., and Caetano, A.C. (2022). Antioxidants, Phenols, Caffeine Content and Volatile Compounds in Coffee Beverages Obtained by Different Methods. Food Sci. Technol., 42.","DOI":"10.1590\/fst.47022"},{"key":"ref_39","first-page":"114","article-title":"Evaluation of Biofunctional Compounds Content from Brewed Coffee","volume":"71","author":"Socaci","year":"2014","journal-title":"Bull. Univ. Agric. Sci. Vet. Med. Cluj-Napoca Food Sci. Technol."},{"key":"ref_40","doi-asserted-by":"crossref","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":"Komes","year":"2011","journal-title":"Food Chem."},{"key":"ref_41","doi-asserted-by":"crossref","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":"ref_42","doi-asserted-by":"crossref","first-page":"1","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_43","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_44","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_45","doi-asserted-by":"crossref","first-page":"335","DOI":"10.3390\/cleantechnol3020019","article-title":"Study of Influential Parameters of the Caffeine Extraction from Spent Coffee Grounds: From Brewing Coffee Method to the Waste Treatment Conditions","volume":"3","author":"Vandeponseele","year":"2021","journal-title":"Clean Technol."},{"key":"ref_46","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_47","doi-asserted-by":"crossref","first-page":"1956","DOI":"10.1016\/j.foodchem.2013.05.011","article-title":"The Suitability of the Simplified Method of the Analysis of Coffee Infusions on the Content of Ca, Cu, Fe, Mg, Mn and Zn and the Study of the Effect of Preparation Conditions on the Leachability of Elements into the Coffee Brew","volume":"141","author":"Stelmach","year":"2013","journal-title":"Food Chem."},{"key":"ref_48","doi-asserted-by":"crossref","unstructured":"Janda, K., Jakubczyk, K., Baranowska-Bosiacka, I., Kapczuk, P., Kochman, J., R\u0119bacz-Maron, E., and Gutowska, I. (2020). Mineral Composition and Antioxidant Potential of Coffee Beverages Depending on the Brewing Method. Foods, 9.","DOI":"10.3390\/foods9020121"},{"key":"ref_49","doi-asserted-by":"crossref","first-page":"167","DOI":"10.1016\/j.foodres.2013.12.027","article-title":"Evaluation of Bioactive Amine and Mineral Levels in Turkish Coffee","volume":"61","year":"2014","journal-title":"Food Res. Int."},{"key":"ref_50","unstructured":"Gogoa\u015f\u0103, I., Sipos, L., Negrea, A., Alda, L.M., Costescu, C., Rada, M., Velimirovici, D., Draghici, G.A., Ostan, M., and Bordean, D.M. (2016, January 10). Study Regarding Coffee Brew Metal Content. Proceedings of the 22nd International Symposium on Analytical and Environmental Problems, Szeged, Hungary. Available online: https:\/\/acta.bibl.u-szeged.hu\/55893\/1\/proceedings_of_isaep_2016.pdf."},{"key":"ref_51","first-page":"11","article-title":"Concentration Levels of Metals in Commercially Available Ethiopian Roasted Coffee Powders and Their Infusions","volume":"25","author":"Ashu","year":"2011","journal-title":"Bull. Chem. Soc. Ethiop."},{"key":"ref_52","doi-asserted-by":"crossref","first-page":"1","DOI":"10.1016\/j.jfoodeng.2019.05.025","article-title":"Mathematical Model for Coffee Extraction Based on the Volume Averaging Theory","volume":"263","author":"Sano","year":"2019","journal-title":"J. Food Eng."},{"key":"ref_53","doi-asserted-by":"crossref","first-page":"85","DOI":"10.1002\/(SICI)1097-0010(20000101)80:1<85::AID-JSFA489>3.0.CO;2-#","article-title":"Kinetics of Coffee Infusion: A Comparative Study on the Extraction Kinetics of Mineral Ions and Caffeine from Several Types of Medium Roasted Coffees","volume":"80","author":"Jaganyi","year":"2000","journal-title":"J. Sci. Food. Agric."},{"key":"ref_54","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_55","doi-asserted-by":"crossref","first-page":"349","DOI":"10.1002\/jsfa.2740460313","article-title":"The Kinetics and Mechanism of Caffeine Infusion from Coffee: The Hindrance Factor in Intra-bean Diffusion","volume":"46","author":"Spiro","year":"1989","journal-title":"J. Sci. Food Agric."},{"key":"ref_56","doi-asserted-by":"crossref","first-page":"59","DOI":"10.1016\/j.scitotenv.2007.04.031","article-title":"Differentiation of Market Coffee and Its Infusions in View of Their Mineral Composition","volume":"383","author":"Grembecka","year":"2007","journal-title":"Sci. Total Environ."},{"key":"ref_57","doi-asserted-by":"crossref","first-page":"221","DOI":"10.5897\/AJAR2016.11832","article-title":"Determination of Heavy Metals in the Roasted and Ground Coffee Beans and Brew","volume":"12","author":"Silva","year":"2017","journal-title":"Afr. J. Agric. Res."},{"key":"ref_58","doi-asserted-by":"crossref","first-page":"177","DOI":"10.1016\/S0003-2670(97)00610-7","article-title":"Characterization of Green Coffee Varieties According to Their Metal Content","volume":"358","author":"Pablos","year":"1998","journal-title":"Anal. Chim. Acta"},{"key":"ref_59","doi-asserted-by":"crossref","unstructured":"Dippong, T., Dan, M., Kovacs, M.H., Kovacs, E.D., Levei, E.A., and Cadar, O. (2022). Analysis of Volatile Compounds, Composition, and Thermal Behavior of Coffee Beans According to Variety and Roasting Intensity. Foods, 11.","DOI":"10.3390\/foods11193146"},{"key":"ref_60","doi-asserted-by":"crossref","first-page":"1451","DOI":"10.1590\/S0100-06832007000600022","article-title":"Nutrient accumulation in coffee fruits at four plantations altitude: Calcium, magnesium and sulfur","volume":"31","author":"Laviola","year":"2007","journal-title":"Rev. Bras. Ci\u00eanc. Solo"},{"key":"ref_61","doi-asserted-by":"crossref","first-page":"371","DOI":"10.1007\/s10967-007-0218-x","article-title":"Can Impurities from Soil-Contaminated Coffees Reach the Cup?","volume":"271","author":"Tagliaferro","year":"2007","journal-title":"J. Radioanal. Nucl. Chem."},{"key":"ref_62","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_63","doi-asserted-by":"crossref","first-page":"100890","DOI":"10.1016\/j.crfs.2024.100890","article-title":"Exploring the Nutritional and Biological Properties of Green Coffee Extracts: A Comparative Study of Aqueous and Enzymatic Extraction Processes","volume":"9","author":"Almeida","year":"2024","journal-title":"Curr. Res. Food Sci."},{"key":"ref_64","doi-asserted-by":"crossref","first-page":"e26625","DOI":"10.1016\/j.heliyon.2024.e26625","article-title":"Influence of Divalent Cations on the Extraction of Organic Acids in Coffee Determined by GC-MS and NMR","volume":"10","author":"Figueira","year":"2024","journal-title":"Heliyon"}],"container-title":["Molecules"],"original-title":[],"language":"en","link":[{"URL":"https:\/\/www.mdpi.com\/1420-3049\/30\/20\/4080\/pdf","content-type":"unspecified","content-version":"vor","intended-application":"similarity-checking"}],"deposited":{"date-parts":[[2025,10,15]],"date-time":"2025-10-15T06:13:00Z","timestamp":1760508780000},"score":1,"resource":{"primary":{"URL":"https:\/\/www.mdpi.com\/1420-3049\/30\/20\/4080"}},"subtitle":[],"short-title":[],"issued":{"date-parts":[[2025,10,14]]},"references-count":64,"journal-issue":{"issue":"20","published-online":{"date-parts":[[2025,10]]}},"alternative-id":["molecules30204080"],"URL":"https:\/\/doi.org\/10.3390\/molecules30204080","relation":{},"ISSN":["1420-3049"],"issn-type":[{"value":"1420-3049","type":"electronic"}],"subject":[],"published":{"date-parts":[[2025,10,14]]}}}