Phenolic Compounds in Coffee Compared to Other Beverages

BACKGROUND Cold brew coffee, based on cold extraction, is rapidly attracting consumers' preference worldwide. Low total solids yield and long extraction times (up to 24 h) are the main drawbacks of this process. Five different treatments were investigated: the traditional cold extraction method, freezing, lyophilization of coffee beans, use of chaotropic salt and reduced pressure extraction. The latter was optimized by applying a Box–Behnken design. Pressure, vacuum cycles, duration of each cycle and mass of ground coffee to water ratio were the optimization parameters. Yield, caffeine and phenol concentration were the response variables. RESULTS Caffeine concentration and yield were significantly affected by vacuum cycles and by the combination of vacuum cycles and duration of each cycle. Validation of the derived quadratic models for each response variable was performed. Optimum values for highest extraction yield (22%) and phenol concentration as well as mass transfer coefficients of phenol and caffeine were also determined. CONCLUSIONS Extraction under reduced pressure might be the best treatment for the acceleration of cold brew coffee extraction. © 2021 Society of Chemical Industry

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“…Total phenols were determined using the Folin–Ciocalteu method and expressed as gallic acid equivalents as described by Rostagno et al 14 …”

Section: Methodsmentioning

confidence: 99%

Process characterization and optimization of cold brew coffee: effect of pressure, temperature, time and solvent volume on yield, caffeine and phenol content

2021

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“…Hasil studi dari 6 negara mengenai efek kopi robusta dan arabika menunjukkan bahwa efek protektif lebih banyak pada kopi roasted daripada kopi hijau. Roasting pada biji kopi akan terbentuk melanoidin yang merupakan polimer berwarna coklat, yang terbentuk melalui reaksi maillard (Martini et al, 2016;Rostagno et al, 2015). Fator kemungkinan yang terjadi yaitu ekstrak methanol biji kopi robusta pada penelitian ini memiliki efek protektif yang lebih rendah, karena ekstrak diperoleh dari biji kopi robusta yang tidak melalui tahap roasting.…”

Section: Nurshehaunclassified

Necrosis Description of Mice Liver Induced with Monosodium Glutamate and Methanol Robusta Coffee Bean Extract (Coffea canephora)

et al. 2021

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This study aimed to analyze the effect of methanol robusta coffee bean extract (Coffea canephora) on liver histopathological description in mice induced with monosodium glutamate (MSG). This study was used 20 male mice for 5 treatment groups: K + (MSG 0.12 mg and Vitamin C 6 mg), K- (MSG 0.12 mg and CMC Na 0.1 ml), P1 (MSG 0.12 mg and RCE 0.1 mg), P2 (MSG 0.12 mg and RCE 0.2 mg), and P3 (MSG 0.12 mg and RCE 0.4 mg) per orally for 42 days. Liver histological scores were analyzed using Kruskal Wallis test. The results of Kruskal Wallis test scored p=0,391 which indicates that the data is not significant (p>0.05). In the control and treatment groups there were no significant. In conclusion, the giving methanol robusta coffee bean extract did not show a decrease in hepatosite damage that was different from the negative control treatment group.

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“…Of the catechols, chlorogenic acid and CA are found naturally in various agricultural products such as coffee beans, potatoes, and apples. ( 4 , 5 ) Chlorogenic acid is an ester of CA with quinic acid. Chlorogenic acid and CA have been known to be inhibitors of formation of hydroxyl radical in the reaction of 3-hydroxyanthranilic acid and hydrogen peroxide with ferric ions, ( 6 ) lipid peroxidation and formation of lipid-derived radicals.…”

Section: Introductionmentioning

confidence: 99%

A comparative study of the inhibitory effects by caffeic acid, catechins and their related compounds on the generation of radicals in the reaction mixture of linoleic acid with iron ions

Matsui

Tanaka

Iwahashi

2017

J. Clin. Biochem. Nutr.

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Caffeic acid and (+)-catechin, which are abundantly contained in coffee and tea, are typical polyphenols. In order to know the relative magnitudes of antioxidant activity, effects by caffeic acid, (+)-catechin and their derivatives on the formation of 4-POBN/carbon-centered linoleic acid-derived radical adducts were examined in the control reaction mixture of linoleic acid with FeCl3 at 30°C for 168 h. In the presence of 1.0 mM of the polyphenols, peak to peak heights of the third ESR signal resulted in 7.7 ± 2.4% (n = 3) (caffeic acid), 145 ± 13% (n = 3) (quinic acid), 4.4 ± 0.0% (n = 3) (chlorogenic acid), 104 ± 4.4% (n = 3) (ferulic acid), 4.3 ± 0.0% (n = 3) (noradrenaline), 12.5 ± 10.9% (n = 3) (gallic acid), 38.1 ± 7.1% (n = 3) [(+)-catechin], 47.9 ± 11.7% (n = 3) [(–)-epicatechin], 56.5 ± 1.6% (n = 3) (epigallocatechin), 13.5 ± 1.7% (n = 3) (catechol) and 83.7 ± 7.8% (n = 3) (resorcinol) of the control reaction mixture. All the compounds with catechol moiety exerted potent inhibitory effects on the radical formation except for (+)-catechin, (–)-epicatechin and epigallocatechin. (+)-Catechin, (–)-epicatechin and epigallocatechin may not exert the inhibitory effect as much possibly because they are less stable compared with caffeic acid. The resorcinol moiety in these molecules may also weaken their antioxidant activity.

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Phenolic Compounds in Coffee Compared to Other Beverages

Cited by 22 publications

References 48 publications

Process characterization and optimization of cold brew coffee: effect of pressure, temperature, time and solvent volume on yield, caffeine and phenol content

Process characterization and optimization of cold brew coffee: effect of pressure, temperature, time and solvent volume on yield, caffeine and phenol content

Necrosis Description of Mice Liver Induced with Monosodium Glutamate and Methanol Robusta Coffee Bean Extract (Coffea canephora)

A comparative study of the inhibitory effects by caffeic acid, catechins and their related compounds on the generation of radicals in the reaction mixture of linoleic acid with iron ions

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