Acrylamide content and antioxidant activity among eight different filter coffee extraction methods

One of the undesired molecules generated during coffee roasting is acrylamide (AA)1. Despite the presence of AA, coffee is also a rich source of biologically active compounds with significant antioxidant properties, like polyphenols and chlorogenic acids. Therefore, the present work aimed to develop a comprehensive study and investigate the differences between the new filter coffee extraction method, Pure Brew (Victoria Arduino), with traditional ones (Turkish Ibrik, French Press, V60, Chemex, Clever, AeroPress and Moka), in terms of AA content and antioxidant activity. All analyses were carried out on three diverse coffees, belonging to Specialty and Mainstream, differently roasted (i.e., light, medium and dark). For the extraction of AA, purification of samples and its quantitation, a HPLC-MS/MS procedure was used1. On the other hand, analysis of chlorogenic and phenolic acids (antioxidants) and caffeine was performed according to a new HPLC-DAD method2. Antioxidant activity was determined spectrophotometrically by the DPPH method, while TPC and TFC of the different extracts were also performed. The results confirmed that the AA levels and antioxidant activity reached the maximum when coffee to water ratio used, for the same filter coffee extraction method, is higher, decreasing when this ratio for the same brew is lower