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The effect of roasting of coffee beans and the extraction of ground coffee with different volumes of hot pressurised water on the caffeine and the total caffeoylquinic acids (CQAs) content of the resultant beverages was investigated. While caffeine was stable higher roasting temperatures resulted in a loss of CQAs so that the caffeine/CQA ratio was...
Contexts in source publication
Context 1
... A green Brazilian coffee beans (Coffea arabica cv. arabica, Finca lagoado morro) were treated under the conditions out- lined in Table 1 to obtain light, medium and dark roasted beans. Subsequently the samples were ground, the moisture content determined and, aer triplicate extraction with 50% Fig. 1 Using the preferred IUPAC numbering 5 the structures of 5-CQA (chlorogenic acid) the related 3-CQA (neochlorogenic acid) and 4-CQA (cryptochlorogenic acid), all of which occur in coffee are illustrated. ...
Context 2
... aqueous methanol, the caffeine and 3-, 4-and 5-CQA content of the beans was determined by reversed phase gradient HPLC with PDA and mass spectrometric detection. The data obtained are presented in Table 1. It is evident that under the conditions used caffeine was stable, while with increased roasting time and temperature the CQAs declined. ...
Context 3
... a consequence there was a $90% loss of CQAs in the dark roasted beans compared to the unroasted green beans while the light and medium roasted material contained, respectively, 46% and 24% of the CQAs of the green beans. These changes are reected in the caffeine/CQA ratio which was 0.3 in the green beans and with increasing severity of roasting rose to 2.6 in the dark roasted beans (Table 1). This is in keeping with the data of Clifford 19 and supports the notion that the caffeine/CQA ratio is a good marker of the degree of roasting of coffee beans. ...
Similar publications
Abstract Coffee consists of several biological active compounds, such as caffeine, diterpenes, chlorogenic acids, and melanoidins, which may affect human health. The intake of each compound depends on the variety of coffee species, roasting degree, type of brewing method and serving size. The bioavailability and the distribution of each compound an...
Citations
... Only US recommendations specify the cup volume (8 oz, i.e., ~240 mL) [18]. Thus, the literature emphasises that a cup of coffee is not a sufficiently characterised measure of either the volume of coffee consumption or its components [19][20][21], and data on the caffeine content of the servings of coffee that consumers buy are scarce and need to be supplemented [6,11,22]. What is more, the content of polyphenols and caffeine in a coffee serving reported in the literature generally does not take into account either the method of brewing coffee or the serving size, which is highly relevant. ...
... In a study by Crozier et al. [25], Scottish espresso from Costa Coffee had an average of 227 mg of total CQA, but from Starbucks only 24 mg. In a study by Ludwig et al. [21], Scottish, Spanish and Italian espresso from coffee shops had a median total CQA in a serving of coffee of 59 mg, 142 mg and 46 mg, respectively. In Americano coffee, the CGA content we found (mean 101 mg) is comparable to the results of a Korean study [15], in which the total CGAs in a serving of coffee purchased from coffee shops averaged 99.4 mg. ...
... In Americano coffee, the CGA content we found (mean 101 mg) is comparable to the results of a Korean study [15], in which the total CGAs in a serving of coffee purchased from coffee shops averaged 99.4 mg. In the case of cappuccino coffee, the CGA content (27 mg per serving) fell within the range of CQA's content for coffee purchased in Scottish coffee shops, where the mean content of these compounds ranged from 23 to 135 mg per serving, depending on the type of coffee shop [21]. ...
The scientific literature indicates that there is a limited number of data on the content of bioactive components in coffees consumed “on the go”. Therefore, this study examined the polyphenol and caffeine content of different types of coffee from franchise coffee shops, and the caffeine/total polyphenol ratio. The five most popular types of coffee purchased in six franchise coffee shops in Warsaw were analysed. A total of 120 coffee samples were tested. A significant positive (r = 0.7407, p < 0.001) correlation was found between the total polyphenol and caffeine content in all coffee types tested. Per unit volume, espresso coffee had the highest significant (p < 0.005) average total polyphenol and caffeine contents (232.9 ± 63.9 mg/100 mL and 198.6 ± 68.3 mg/100 mL, respectively). After taking into account the coffee’s serving size, a serving of Americano provided significantly (p < 0.05) the most total polyphenol (average 223.5 ± 81.5 mg), while the highest caffeine content was provided by a serving of ice latte/latte frappe (average 136 ± 57.0 mg). The most favourable ratio of caffeine to total polyphenols (0.56) was found in a serving of Americano coffee; therefore, it seems that this coffee can be considered optimal in terms of the content of both compounds. These findings demonstrate that the polyphenol and caffeine contents of coffees offered in franchise coffee shops are closely related to the serving size.
... Coffee is said to provide numerous health advantages, such as anti-cancer, anti-Alzheimer potential, and anti-diabetic properties. However, some research indicated that caffeine has beneficial effects [21]. However, consuming too much caffeine can cause anxiety, excitement, and adverse side effects as headache, tachycardia, nausea, migraine, tremor, and raised blood pressure [21,22]. ...
... However, some research indicated that caffeine has beneficial effects [21]. However, consuming too much caffeine can cause anxiety, excitement, and adverse side effects as headache, tachycardia, nausea, migraine, tremor, and raised blood pressure [21,22]. Individuals with liver illness, expectant mothers, young children, and developing fetuses are among the categories most vulnerable to the harmful effects of coffee use [21]. ...
... However, consuming too much caffeine can cause anxiety, excitement, and adverse side effects as headache, tachycardia, nausea, migraine, tremor, and raised blood pressure [21,22]. Individuals with liver illness, expectant mothers, young children, and developing fetuses are among the categories most vulnerable to the harmful effects of coffee use [21]. It is crucial to forecast how well tiny compounds would function in inhibiting different enzymes that are the main contributors to target diseases. ...
... Coffee is said to provide numerous health advantages, such as anti-cancer, anti-Alzheimer potential, and anti-diabetic properties. However, some research indicated that caffeine has beneficial effects [21]. However, consuming too much caffeine can cause anxiety, excitement, and adverse side effects as headache, tachycardia, nausea, migraine, tremor, and raised blood pressure [21,22]. ...
... However, some research indicated that caffeine has beneficial effects [21]. However, consuming too much caffeine can cause anxiety, excitement, and adverse side effects as headache, tachycardia, nausea, migraine, tremor, and raised blood pressure [21,22]. Individuals with liver illness, expectant mothers, young children, and developing fetuses are among the categories most vulnerable to the harmful effects of coffee use [21]. ...
... However, consuming too much caffeine can cause anxiety, excitement, and adverse side effects as headache, tachycardia, nausea, migraine, tremor, and raised blood pressure [21,22]. Individuals with liver illness, expectant mothers, young children, and developing fetuses are among the categories most vulnerable to the harmful effects of coffee use [21]. It is crucial to forecast how well tiny compounds would function in inhibiting different enzymes that are the main contributors to target diseases. ...
... Instant coffee is often preferred for its affordability and convenience when compared to traditional coffee. It typically contains lower levels of caffeine than traditional coffee [30]. However, it's worth noting that instant coffee has been found to contain approximately twice the amount of acrylamide as traditional coffee [31]. ...
Background
Dietary habits are crucial for maintaining overall health and have been shown to impact academic performance. However, little research has been conducted on the specific eating, drinking, and smoking habits during the exam period and their effect on academic performance. Therefore, this study aimed to investigate dietary and smoking habits and their relationship with academic performance among medical students at Damascus University. Findings from this study can inform interventions to improve both dietary habits and academic performance.
Methods
A cross-sectional design was used to investigate the association between dietary habits during the exam period and academic performance among 608 medical students. Data were collected using a self-administered paper-based questionnaire that was randomly distributed across multiple classes. The statistical analysis employed Spearman’s rank correlation and multiple linear regression to examine the relationship between the different amounts of diet behaviour during the exams and the reported average students’ grades from the last two semesters. The regression model was adjusted for age, sex, residency type, and residency partners.
Results
In both Spearman's rank correlation and multiple linear regression analyses, we observed consistent negative associations between specific dietary habits and self-reported average grades. These included daily consumption of tea (B = -0.334, p = 0.022), instant coffee (B = -0.682, p = 0.001), and weekly fast food consumption (B = -0.583, p = 0.038). Notably, traditional coffee was found to be significant in the Spearman analysis but did not exhibit significance in the regression analysis. Furthermore, the regression analysis revealed a negative association between water pipe consumption and academic performance (B = -0.700, p = 0.049). No significant association was observed between other dietary habits, cigarette smoking, and academic performance.
Conclusions
The study highlights a negative, but weak, association between academic achievement and specific dietary habits during the exam period. However, further longitudinal studies are needed to establish causal relationships. Additionally, the study suggests exploring the impact of other habits such as study and sleeping habits, which may have a more significant impact on academic achievement.
... This trend was demonstrated in a previous study whereat 240ºC, the caffeine levels reached a maximum of 29.89 mg/g and then dropped to 29.24 mg/g at 250ºC [35]. On the other hand, the caffeine levels remained stable under certain conditions; however, it showed that roasting can degrade caffeine and this requires much harsher roasting conditions [36]. Furthermore, the highest concentration of caffeine in most coffee samples of different geographical origins was determined in mediumroasted coffee [4]. ...
The current study aims to assess the content of coffee oil, diterpenes, caffeine, and chlorogenic acid in coffee beans, and to evaluate the effects of roasting degrees on bioactive compound levels in Coffea arabica and their associations with glycated hemoglobin levels and kidney function parameters in streptozotocin-induced diabetic rats. These constituents were quantified using Soxhlet, liquid–liquid extraction (LLE), and high-performance liquid chromatography (HPLC)-diode array detecto (DAD). The outcomes exhibited a positive correlation between levels of coffee oil and diterpenes with a roasting degree. However, it demonstrated a negative correlation between caffeine and chlorogenic acid with a roasting degree. The male rats were categorized into two sections: healthy (nondiabetic) and streptozotocin-induced diabetic groups. Rats have daily administrated 2 ml of coffee extract using an oral gavage subjected to different roasting degrees for 3 weeks. Fasting blood glucose (FBG), urea, and creatinine in serum were assayed at baseline and end of the experiment. The highest significant elevation (Pa = 0.016) in the mean urea and creatinine levels was noted in the diabetic group administrated with dark coffee extract whereas the lowest elevation was in the diabetic group administrated with green coffee extract. In conclusion, our study has shown that coffee roasting degree may have a potential negative effect on kidney function that may accelerate or exacerbate diabetic nephropathy in induced diabetic rats. A noteworthy change in urea levels was observed in diabetic rats treated with dark-roasted coffee, which might be attributed to the decline in antioxidant constituents: chlorogenic acids and diterpenes.
... For example the flavonoids and caffeoylquinic acids in M. alba can be useful as colorants, flavors, and foods builders, antioxidants, preservatives and antimicrobial agents against bacteria and fungi, all of this is essential in the food industry. At the same time, their anthocyanins could work as natural antioxidant food colors [8,9]. tract infection (UTI) Asthma (9 types), Kidney stone (13 types) and rheumatism (6 types) [12] There are 3000 species of plant those reported by Gilgit Pakistan and those almost 124 have medicinal values. ...
The aim of this present study is to prepare and formulate a herbal Anti-Aging gel cream. In this study cream were formulated based on the anti-oxidants potential of herbal extracts. The cream was formulated using natural ingredients like butterfly pea flowers and Rose flowers, and Aloe vera. Evaluation of formulation was done on different parameters like PH, Spreadibility, stability, good consistency, homogeneity, appearance. The formulations are safe to use for skin. This herbal gel cream is more stable and safe. It can be concluded that herbal gel cream having anti-oxidants property can be used as provision of a barrier to protect the skin and avoid aging the skin.
... The green coffee bean is an unroasted coffee fruit that is rich in bioactive phytochemical compounds (5). The main bioactive ingredient of green coffee is chlorogenic acid (CGA), which has beneficial effects on blood pressure, inflammatory markers, oxidative stress, and diabetes in experiments (6). ...
Background/objectives
Studies have reported the health benefits of green coffee extract (GCE) in experimental models. In the current study, we aimed to determine whether supplementation with GCE improves glycemic indices, inflammation, and oxidative stress in patients with type 2 diabetes (T2D).
Methods and study design
This randomized, double-blind, placebo-controlled trial included 44 patients (26 male and 18 female) with T2D and overweight/obesity. After blocked randomization, patients received either capsules containing 400 mg GCE twice per day (n = 22) or a placebo (n = 22) and were followed for 10 weeks. In this study, glycemic indices, lipid profiles, anthropometric examinations, blood pressure, high-sensitivity C-reactive protein (hs-CRP), and malondialdehyde (MDA) were measured twice; at baseline and at the end of the study.
Results
After 10 weeks of supplementation, GCE supplementation significantly reduced body weight (p = 0.04) and body mass index (BMI) (p = 0.03) compared to the placebo. The intention-to-treat (ITT) analysis indicated patients in the GCE group had a lower fasting blood glucose (FBG) concentration compared to the placebo group; however, this decreasing was marginally significant (8.48 ± 8.41 vs. 1.70 ± 5.82 mg/dL, p = 0.05). There was no significant difference in insulin levels and HOMA-IR between the groups. At the end of the study, significant changes in systolic blood pressure (SBP) (p = 0.01), triglyceride (TG) level (p = 0.02), high-density lipoprotein (HDL) (p = 0.001), and TG-to-HDL ratio (p = 0.001) were found between the intervention and placebo groups. Our trial indicated GCE supplementation had no effect on diastolic blood pressure (DBP), low-density lipoprotein (LDL), or total cholesterol. During the supplementation period, the hs-CRP level significantly decreased in the GCE group compared to the placebo group (p = 0.02). No significant changes were observed in the MDA level between the two groups at the end of the study (p = 0.54).
Conclusion
Our findings showed beneficial effects of GCE on SBP, TG, hs-CRP, and HDL levels in patients with T2D and overweight/obesity over a 10-week period of supplementation.
Clinical trial registration:https://en.irct.ir/trial/48549, identifier [IRCT20090203001640N18].
... The amount of caffeine (1,3,7-tri methylxanthine) in food items varies and coffee has been considered a major dietary source of caffeine depending on the serving size (71-220 mg caffeine/serving) (Ludwig et al., 2014). Caffeine content per cup also varies greatly depending on different factors such as serving size (25-190 mL), preparation method (either boiled, filtered, espresso or instant), and type of coffee bean used (Arabica or Robusta) (Neha et al., 2009). ...
This study aimed to determine the antioxidant content (total phenolics, chlorogenic acid (CGA), and caffeine), proximate composition, and antimicrobial activity of green and roasted coffee beans (coffee arabica and coffee canephora var Robusta) and evaluate their effect on three selected human oral pathogens (i.e., Porphyromonas gingivalis, Streptococcus mutans and Lactobacillus casei). Total phenolic content (TPC) was significantly higher in green C. robusta (5.48 mg/g) compared to green C. arabica (4.67 mg/g). However, there was significantly lower phenolic content in both roasted coffee types. Similarly, CGA content was higher in green C. robusta coffee (2.39 mg/g) compared to roasted C. robusta coffee (0.74 mg/g). Caffeine content was significantly higher in roasted C. robusta (1.36 mg/g) compared to green C. robusta (1.23 mg/g) and green C. arabica (1.04 mg/g). The extract of green C. robusta produced a larger mean diameter of inhibition zones at all concentrations against bacteria tested compared to C. arabica. The minimum inhibitory concentration (MIC) and minimum bactericidal concentration (MBC) of all samples on L. casei were 50 mg/mL, while on S. mutans were 240 mg/mL. The MIC and MBC for green and roasted C. robusta and C. arabica tested on P. gingivalis were 100 mg/ml and 200 mg/mL, respectively. The results showed that green and roasted Robusta coffee had higher chlorogenic acid, total phenolic contents, and good antimicrobial activity compared to its counterparts. This study suggests the feasibility of using Robusta coffee in the food industry to increase the functionality of beverages.
... Coffee, one of the most globally consumed beverages, is regarded as a healthy food due to its high amounts of phenolic compounds and antioxidants (Erskine et al., 2022;Pérez-Martínez et al., 2010). Coffee beans generally contain chlorogenic acid, caffeine, and gallic acid having potential health benefits in the prevention of chronic and degenerative diseases (Ludwig et al., 2014a(Ludwig et al., , 2014b. Long-term consumption of caffeinated coffee has been shown to improve glycemic metabolism, thereby reducing the risk of type 2 diabetes (Reis et al., 2018). ...
... Coffee, of course, is not synonymous with liquid caffeine. Instead, it is a complex matrix of numerous compounds [1][2][3][4][5][6]. (See Table 1 for a brief summary). ...
... These compounds are consumed with broad variability based upon serving size, bean type, roasting method, brew method (e.g. water temperature, grind size, time, and equipment) and additives [1,[3][4][5][6][7][8][9]. For example, compared to common Arabica beans, Robusta beans are typically considered higher in caffeine. ...
... Partially sourced from Higashi, 2019. 4 Insufficient amounts regarding exercise. ...
