Antioxidants, phenols, caffeine content and volatile compounds in coffee beverages obtained by different methods

The objective of the research was to evaluate antioxidant activity, phenols and volatile compounds different types coffee infusions. We worked with Catimor variety used five methods obtain infusion (espresso, V60, siphon, French press a traditional local method). For each infusion, capacity determined 2,2-Diphenyl-1-Picrylhydrazyl 2,2′-azinobis-3-ethylbenzothiazoline-6-sulfonic acid techniques, phenolic content Folin-Ciocalteu technique, aromatic were gas chromatography coupled mass spectrometry. extraction method that yielded infusions most caffeine espresso; however, this had fewest compounds. Although they lower obtained highest produced cup free pyridine, an undesirable compound in due its rotten smell.