Isoflavones in Coffee: Influence of Species, Roast Degree, and Brewing Method

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

Authors

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

Journal

Title: Journal of Agricultural and Food Chemistry

Vol. 58

Pages: 3002-3007

ISSN: 0021-8561

Publisher: American Chemical Society

Indexing

ISI Web of Knowledge - 37 Citations

Scopus - 38 Citations

Scientific classification

FOS: Agrarian Sciences > Other Agrarian Sciences

Other information

Authenticus ID: P-003-8AZ

DOI: 10.1021/jf9039205

Abstract (EN): This paper reports the isoflavone contents of roasted coffee beans and brews, as influenced by coffee species, roast degree, and brewing procedure. Total isoflavone level is 6-fold higher in robusta coffees than in arabica ones, mainly due to formononetin. During roasting, the content of isoflavones decreases, whereas their extractability increases (especially for formononetin). Total isoflavones in espresso coffee (30 mL) varied from similar to 40 mu g (100% arabica) to similar to 285 mu g (100% robusta), with long espressos (70 mL) attaining more than double isoflavones of short ones (20 mL). Espressos (30 mL) prepared from commercial blends contained average amounts of 6, 17, and 78 mu g of genistein, daidzein, and formononetin, respectively. Comparison of different brewing methods revealed that espresso contained more isoflavones (similar to 170 mu g/30 mL) than a cup of press-pot coffee (similar to 130 mu g/60 mL), less than a mocha coffee (similar to 360 mu g/60 mL), and amounts similar to those of a filtered coffee cup (similar to 180 mu g/120 mL).

Language: English

Type (Professor's evaluation): Scientific

No. of pages: 6