Methods for Brewing Green coffee Robusta and Arabica. Effect of Brewing Time and Solvent on Secondary Metabolites, Total Flavonoid and Phenolic content

      Аннотация: Effect of Brewing Methods and Time on Secondary Metabolites, Total Flavonoid and Phenolic Content of Green and Roasted Coffee Arabica, Robusta and Monsooned Malabar was the first ever attempt to introduce the population of Globe to various methods which can be used to brew coffee. For many people, especially in Western countries, coffee drinking is a part of their lifestyle and morning habit. Morning cup of coffee is a daily routine for millions of people worldwide. One of the most important factors that affect the taste of the coffee is the way in which it is brewed.Apart from the brewing method, other factors like solvent used for brewing, ratio of solute to solvent, temperature of the solvent, duration of time and size of the solutes are the few things that impact on the coffee infusion prepared. Although, the brewing time is given in the standard coffee brewing techniques used all over the world, the knowledge of extraction behaviour of the main coffee oxidants during time and various methods might induce to the technological factors with major impact on antioxidants extraction. Thus, an attempt was made to establish a correlation among different brewing methods and time.

Ключевые слова: Green coffee, roasted coffee, phytochemicals, Phenols, Antioxidant