Diterpenes in green and roasted coffee of Coffea arabica cultivars growing in the same edapho-climatic conditions

Kitzberger, Cíntia Sorane Good; Scholz, Maria Brígida dos Santos; Pereira, Luiz Filipe Protásio; Vieira, Luiz Gonzaga Esteves; Sera, Tumoru; Silva, João Batista Gonçalves Dias; Benassi, Marta de Toledo

doi:10.1016/j.jfca.2013.01.007

Cited by 68 publications

(46 citation statements)

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“…The oil content observed in the present study was consistent with previous data reported for Arabica coffee [11] while diterpenes content were higher than those reported previously [11]. According to Kitzberger et al [8], cafestol content of Arabica coffee from different cultivars (Catuaí, IPR100, IPR102, IPR106) varied from 221 to 604 mg/100 g and the kahweol content ranged from 371 to 980 mg/100 g of roasted beans [8].…”

Section: Optimization Of Diterpenes Extraction From Randg Coffeesupporting

confidence: 92%

“…Lipids are one of the compounds exist in coffee which is important to the beverage flavor and is associated to various biological activities [7]. Coffee lipid is regarded as an important source of bioactive components from the kauran family, called diterpenes, mainly cafestol and kahweol [8]. These compounds may exist in free or esterified forms [9,10].…”

Section: ] Originally Ec Was An Italian Beverage But Nowadays It mentioning

confidence: 99%

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Diterpenes in espresso coffee: impact of preparation parameters

Moeenfard

Silva

Borges

et al. 2014

Eur Food Res Technol

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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: 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 extraction yield of diterpenes and lipids were 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 ºC 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.Keywords Espresso coffee, Brewing, Diterpenes, Roasted coffee beans IntroductionCoffee is a globally consumed beverage and can be prepared in different ways. One of the common coffee brewing techniques is the Italian "Espresso" which are consumed over than 50 million cups per days [1]. Espresso coffee (EC) is an intense beverage with special aroma made for immediate consumption [2]. For the preparation of espresso coffee, a limited amount of hot water (90±5 °C), under pressure (9±2 bar), passes through a compressed finely roasted and ground coffee (R&G, 6.5±1.5 g) in a short period of time (30±5 s) and produces a brew (15-50 mL) with strong taste and flavor topped with crema (dense foam layer) [1,

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Section: Optimization Of Diterpenes Extraction From Randg Coffeesupporting

confidence: 92%

Section: ] Originally Ec Was An Italian Beverage But Nowadays It mentioning

confidence: 99%

Diterpenes in espresso coffee: impact of preparation parameters

Moeenfard

Silva

Borges

et al. 2014

Eur Food Res Technol

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“…Otra sustancia importante que determina la calidad del café (17,18,20,25,29,31) es el aceite esencial o lípidos, los cuales son considerados un vehículo para el aroma del café tostado; estos se encuentran en el endospermo en los granos de café. Varios autores reportan que la especie (Coffea arábica) posee entre un 12% a 18% de lípidos en granos verdes y un 14, 5% a 20% en café tostado como se describe en (17,18,20,29,31).…”

Section: Resultados Y Discusiónunclassified

Caracterizacion de cafés torrefactados, provenientes del ecotopo E-220A

Díaz

Riaño

2017

nova

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Caracterizacion de cafés torrefactados, provenientes del ecotopo E-220ACharacterization of roasted coffees from the ecotopo E-220A ResumenAntecedente. Los ecotopos son entornos con condiciones edafológicas, acuíferas, y ambientales bien definidas, en las cuales se producen granos con características de calidad que cautivan mercados locales e internacionales. Objetivo. Correlacionar fisicoquímicamente café crudo y torrefactado proveniente de 2 zonas del Ecotopo_E-220A. Materiales y método. La investigación, se desarrolló en cuatro etapas con cafés variedad Colombia de tipo supremo y extra especial, provenientes del departamento de Nariño de los municipios de La Unión y de Buesaco, siguiendo un diseño experimental de bloques al azar con análisis multivariado, complementado con la técnica de componentes principales. Resultados. Se correlacionaron las zonas de estudio con las características intrínsecas del café crudo_ mayor altura, color verde intenso, granos grandes más uniformes y de mayor acidez titulable. Y a menor altura mayor contenido de lípidos. Los cafés de la zona 2_ mayor altura_ tienen menor acidez titulable, menor contenido de lípidos, presentan la mayor pérdida de estos durante la torrefacción y genera cafés torrefactados de color entre medio y medio ligero. La zona 1 por el mayor contenido de lípidos genera cafés más aromáticos. Igualmente, con la metodología de componentes principales se determinó que la de pérdida de peso en café tostado, los carbohidratos y la densidad aparente explican el primer componente en 0.846, 0.745, 0.845 respectivamente y el segundo componente agrupa al contenido de lípidos en 0.801 y el contenido de proteína cruda en 0.620. Palabras claves:Coffea arábica, variedad Colombia, altura dominante, suelo, características físicas, análisis de componentes principales. AbstractBackground. Ecotopos are environments with well-defined soil, aquifer and environmental conditions, in which grains with quality characteristics are produced that captivate local and international markets. Objective. Physically and chemically correlate raw and roasted coffee beans from 2 zones of Ecotopo E-220A. Materials and methods. The research was carried out in four stages with Colombian varieties of supreme and extra special type, from the department of Nariño

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“…Coffee is the most consumed beverage in the world and the demand of coffee increases every year (Kitzberger et al 2013). Coffee plant has a shallow tap root and nearby to the soil surface.…”

Section: Introductionmentioning

confidence: 99%

Conformance Test of Association Among Several Arbuscular Mycorrhizal (AM) to the Growth of Coffea Arabica (Coffeae arabica L.) Seedling

2017

May 17-18, 2017 Istanbul (Turkey)

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Diterpenes in green and roasted coffee of Coffea arabica cultivars growing in the same edapho-climatic conditions

Cited by 68 publications

References 20 publications

Diterpenes in espresso coffee: impact of preparation parameters

Diterpenes in espresso coffee: impact of preparation parameters

Caracterizacion de cafés torrefactados, provenientes del ecotopo E-220A

Conformance Test of Association Among Several Arbuscular Mycorrhizal (AM) to the Growth of Coffea Arabica (Coffeae arabica L.) Seedling

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