Coffee Drinks - Changing Patterns of Ingestion of Bioactive Compounds?

• Type: Article in International Conference Proceedings Book
• Date: 2016

Authors

Moeenfard, M (Author) Other; Borges, Nuno (Author) FCNAUP; Santos, Alejandro (Author) FCNAUP; Arminda Alves (Author) FEUP

Conference proceedings International

Title: Proceedings book of the international symposium on occupational safety and hygiene

Pages: 206-208

International Symposium on Occupational Safety and Hygiene

Guimarães, 23 a 24 de Março de 2016

Indexing

ISI Web of Knowledge - 0 Citations

Other information

Authenticus ID: P-00M-5J3

Abstract (EN): Coffee contains multitude chemicals that depending on doses involved, it may possess beneficial or detrimental effect on human health. Along with caffeine, coffee beverage is a rich source of many other ingredients, in particular chlorogenic acids and diterpenes. Several epidemiological studies revealed that coffee consumption may be associated with reduced risk of chronic diseases, including type 2 diabetes, Parkinson's disease and liver disease. On the other hand, consumption of boiled coffee is associated with elevated risk for cardiovascular disease. It should be pointed out that the patterns of ingestion of some bioactive compounds present in coffee may being changed due to the recent habits of consumption as recently user-friendly techniques like capsule and pod gained market share, significantly. Therefor the present study aimed to characterize the chemical composition of traditional and commercial coffee brews in terms of diterpenes and caffeoylquinic acid (CQAs) profiles. For this purpose, nine coffee brews were extracted and analyzed with HPLC-DAD at 325, 225 and 290 nm for CQAs, cafestol and kahweol, respectively. Generally speaking, by varying the preparation mode, the total diterpenes reduced from 331 +/- 2 mg/L (50 mg/150 mL, Arabica boiled coffee) to 0.6 +/- 0.1 mg/L (0.1 mg/150 mL, Arabica filter coffee). The contents of three CQAs including 3-CQA, 4-CQA and 5-CQA were also evaluated in coffee brews. Average total CQAs content in sample analyzed ranged from 179 +/- 4 mg/L (27 +/- 1 mg/150 mL of filter coffee) to 1662 +/- 19 mg/L (66 +/- 1 mg/40 mL of pod coffee). In conclusion, this study demonstrates that coffee brews are potential sources of bioactive compounds such as diterpenes and CQAs. However, the transfer rate of diterpenes and CQAs from roasted and ground coffee to coffee brew is considerably depended on the procedure used to prepare the beverage. Thus, every preparation mode has its own characteristics. According to several studies, moderate coffee consumption is not associated with adverse health effects in healthy adults. However, patient with cardiovascular heart disease should be advised to intake brews with lower diterpene concentration such as filter or instant coffee brews.

Language: English

Type (Professor's evaluation): Scientific

No. of pages: 3