Autor: |
Karla Leticia Wuerges, Rafael Carlos Eloy Dias, Marcelo Caldeira Viegas, Marta de Toledo Benassi |
Jazyk: |
English<br />Spanish; Castilian<br />Portuguese |
Rok vydání: |
2020 |
Předmět: |
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Zdroj: |
Revista Ciência Agronômica, Vol 51, Iss 1 (2020) |
Druh dokumentu: |
article |
ISSN: |
1806-6690 |
DOI: |
10.5935/1806-6690.20200005 |
Popis: |
ABSTRACT The profile of bioactive compounds in coffee brews depends on the coffee bean species and varieties, harvesting and post-harvesting practices, roasting processes, and also on the brewing method. The present research aimed to study the contents of cafestol and kahweol - coffee diterpenes with a known impact on human health - comparing coffee beverages prepared using common brewing methods (filtered, espresso, and instant coffee brews). Filtered (cloth-filtered and paper-filtered), espresso and instant brews were obtained from a medium-roasted Coffea arabica coffee (NY 2). Five genuine replicates of each coffee brew were prepared, and the extracts were lyophilized. A validated UPLC-based method provided the content of diterpenes. The results were reported in mg of diterpene per g of solids or per a standard dose of 50 mL of coffee brew. Solids content of coffee brews ranged from 2.06 to 2.46 g 100 mL-1. All coffee brews presented low diterpene contents: 0.05 to 0.16 mg of kahweol and 0.11 to 0.14 mg of cafestol 50 mL-1. Instant coffee brew showed the lowest content of kahweol and absence of cafestol; this reduction was related to the production process of soluble coffee. Diterpenes content was similar in espresso and paper-filtered brews. The cloth-filtered coffee had lower solids content, but higher levels of diterpenes (in mg g-1 of solids). Similar cafestol and kahweol contents (mg 50 mL-1) were observed in filtered and espresso brews. |
Databáze: |
Directory of Open Access Journals |
Externí odkaz: |
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