Please use this identifier to cite or link to this item:
Author(s): Marzieh Moeenfard
José Avelino Silva
Nuno Borges
Alejandro Santos
Arminda Alves
Title: Diterpenes in espresso coffee: impact of preparation parameters
Issue Date: 2015
Abstract: The aim of the present study was to evaluate the effect of preparation conditions of espresso coffee (EC) on the diterpenes profile. ECs were prepared from roasted and ground (R&G) Arabica coffee and analyzed for the content of cafestol and kahweol by liquid-liquid extraction followed by HPLC-DAD, as well as their lipid content. The main variables in the present study were as follows: the water quantity, the amount of coffee, the particle size, the percolation time, the water temperature and pressure. Average cafestol, kahweol and lipid content of R&G Arabica coffee were 467 ± 20 mg/100 g, 638 ± 33 mg/100 g and 15.1 ± 0.1 g/100 g, respectively. Although all parameters influenced the diterpenes content of ECs (21 samples), the particle size and water quantity were the most significant ones. It was possible to reduce the total diterpenes from 58.8 ± 0.7 mg/L (2.3 mg/40 mL) to 30.7 ± 0.8 mg/L (1.2 mg/40 mL) by varying the brewing conditions. The average extraction yield of diterpenes and lipids was in the range of 1.5-2.5 and 7.0-9.0 %, respectively. Regarding total cafestol and kahweol, very fine particles seem to be more desirable for the production of highly concentrated brew (2.3 mg/40 mL) with cafestol and kahweol extraction yields of 2.8 and 2.9 %, respectively, than other studied ECs. On the other hand, samples brewed at 70 °C exhibited lower diterpenes content (1.2 mg/40 mL) and diterpenes extraction efficiency (1.4 %) with respect to all other considered parameters. This study clearly shows that parameters for coffee brew preparation may be changed to modify the diterpenes content of ECs according to the desired purpose.
Subject: Química analitica, Produtos alimentares, Ciência da nutrição, Biotecnologia agrária e alimentar
Analytical chemestry, Food products, Nutritional sciences, Agricultural biotechnology
Scientific areas: Ciências agrárias::Biotecnologia agrária e alimentar
Agrarian Sciences::Agricultural biotechnology
Related Information: info:eu-repo/grantAgreement/Autoriadade de Gestão do Programa Operacional Regional do Norte/Programas Integrados de IC&DT/NORTE-07-0124-FEDER-000025/(Bio) Chemical Engineering: Multi-Scale Approaches for Sustainable Environment and Health/LEPAE/CEFT - RL2
info:eu-repo/grantAgreement/FCT - Fundação para a Ciência e Tecnologia/Projetos Estratégicos/PEst-C/EQB/UI0511/2013/PROJECTO ESTRATÉGICO - UI 511 - 2013-2014/UI0511
Document Type: Artigo em Revista Científica Internacional
Rights: restrictedAccess
Appears in Collections:FCNAUP - Artigo em Revista Científica Internacional
FEUP - Artigo em Revista Científica Internacional

Files in This Item:
File Description SizeFormat 
  Restricted Access
Artigo original publicado510.29 kBAdobe PDF    Request a copy from the Author(s)
95976.1.pdfPost-Print version547.17 kBAdobe PDFThumbnail

Items in DSpace are protected by copyright, with all rights reserved, unless otherwise indicated.