Tocopherols in coffee brews: Influence of coffee species, roast degree and brewing procedure

• Type: Article in International Scientific Journal
• Date: 2010

Authors

Rita C Alves (Author) Other; Susana Casal (Author) FFUP; Beatriz B P P Oliveira (Author) FFUP

Journal

Title: Journal of Food Composition and Analysis

Vol. 23 No. 6

Pages: 802-808

ISSN: 0889-1575

Publisher: Elsevier

Indexing

ISI Web of Knowledge - 20 Citations

Scopus - 28 Citations

Scientific classification

FOS: Agrarian Sciences > Other Agrarian Sciences

Other information

Authenticus ID: P-003-07Q

DOI: 10.1016/j.jfca.2010.02.009

Abstract (EN): Tocopherols in roasted coffee and coffee brews were analysed by HPLC/diode-array/fluorescence detection. Only alpha and beta vitamers were identified in the samples. The influence of several factors on espresso coffee content, as well as on tocopherol extractability, was ascertained, namely, coffee species, roast degree, brew volume and preparation method. Pure arabica espressos contained 2.2 and 3.9 mu g of alpha- and beta-tocopherol, respectively, while robusta espressos showed significantly lower amounts (p < 0.05): 1.3 and 1.1 mu g, correspondingly. Total contents (alpha + beta) in espressos prepared from commercial blends ranged from 2.2 to 4.8 mu g. Overall, tocopherol amounts in the brews corresponded to only 1% of those found in the coffee cake. However, espressos prepared from servings contained similar to 5-fold higher amounts of tocopherol than those prepared by the classic method. The medium-roast degree seems to be more favourable for the extraction of compounds than light or dark roasts. Compared with other coffee beverages, an arabica espresso cup contained an intermediate level of total tocopherols: 7.0 mu g/30 mL, against 4.4 mu g for filter (150 mL), 13.6 mu g for press-pot (60 mL), 19.7 mu g for moka (60 mL), 25.4 mu g for Turkish, and 40.1 mu g for boiled (150 mL) coffees.

Language: English

Type (Professor's evaluation): Scientific

No. of pages: 7