![]() Our results indicated that both roasting and coffee variety significantly modulated several metabolites, lipids, and biogenic amines of the coffee brews. The goal of our study was to understand the impact of roasting and brewing methods on metabolites, lipids, biogenic amines, minerals, and antioxidant capacity of two Hawai‘i-grown coffee ( Coffea arabica) varieties, “Kona Typica” and “Yellow Catuai”. Post-harvest techniques, coffee variety, degree of roasting, and brewing methods significantly impact the metabolites, lipids, minerals, and/or antioxidant capacity of brewed coffees. Health benefits associated with moderate coffee consumption, including its antioxidant capacity, have been correlated to its bioactive components. ![]() In Hawai’i, coffee is the second most valuable agricultural commodity. In the United States, besides the US territory Puerto Rico, Hawai‘i is the only state that grows commercial coffee.
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