How grinding level and brewing method (Espresso, American, Turkish) could affect the antioxidant activity and bioactive compounds in a coffee cup

Derossi, A.; Ricci, Ilde; Caporizzi, Rossella; Fiore, Anna; Severini, C.

doi:10.1002/jsfa.8826

Cited by 58 publications

(44 citation statements)

References 45 publications

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“…Grounded and dried yerba mate leaves and stems are widely consumed in the form of infusions, such as chimarrão and tererê, prepared with hot and cold water, respectively [ 15 ]. Differences in brewing methods as well as the type and processing of beans/leaves/stems used are relevant since all affect the sensorial quality and the amount and type of compounds in a “cup” of coffee, tea, or mate [ 12 , 15 , 41 ]. For example, one needs to consume about three Turkish and five Espresso coffee cups to acquire the same amount of caffeine in one American cup [ 41 ]; details to consider when comparing country guidelines.…”

Section: Discussionmentioning

confidence: 99%

“…Differences in brewing methods as well as the type and processing of beans/leaves/stems used are relevant since all affect the sensorial quality and the amount and type of compounds in a “cup” of coffee, tea, or mate [ 12 , 15 , 41 ]. For example, one needs to consume about three Turkish and five Espresso coffee cups to acquire the same amount of caffeine in one American cup [ 41 ]; details to consider when comparing country guidelines. In contrast to the aforementioned natural sources of caffeine, there is little evidence, to our knowledge, in support of a true cultural component to consumption of caffeine-added beverages such as caffeinated soda and energy drinks.…”

Section: Discussionmentioning

confidence: 99%

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Caffeine in the Diet: Country-Level Consumption and Guidelines

2018

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Coffee, tea, caffeinated soda, and energy drinks are important sources of caffeine in the diet but each present with other unique nutritional properties. We review how our increased knowledge and concern with regard to caffeine in the diet and its impact on human health has been translated into food-based dietary guidelines (FBDG). Using the Food and Agriculture Organization list of 90 countries with FBDG as a starting point, we found reference to caffeine or caffeine-containing beverages (CCB) in 81 FBDG and CCB consumption data (volume sales) for 56 of these countries. Tea and soda are the leading CCB sold in African and Asian/Pacific countries while coffee and soda are preferred in Europe, North America, Latin America, and the Caribbean. Key themes observed across FBDG include (i) caffeine-intake upper limits to avoid risks, (ii) CCB as replacements for plain water, (iii) CCB as added-sugar sources, and (iv) health benefits of CCB consumption. In summary, FBDG provide an unfavorable view of CCB by noting their potential adverse/unknown effects on special populations and their high sugar content, as well as their diuretic, psycho-stimulating, and nutrient inhibitory properties. Few FBDG balanced these messages with recent data supporting potential benefits of specific beverage types.

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Section: Discussionmentioning

confidence: 99%

Section: Discussionmentioning

confidence: 99%

Caffeine in the Diet: Country-Level Consumption and Guidelines

2018

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“…For human health polyphenols are strong antioxidants and protect against many non-infection diseases [18]. The effect of coffee brewing, grinding, origin, and roasting process on bioactive compounds has been widely studied [19][20][21] but there is a lack of studies concerning organic coffee production and its influence on the bioactive compounds in coffee. Therefore, this study aimed to determine the content of bioactive compounds of Coffee arabica originating from Brazilian region from organic and conventional production under varied roasting conditions (light, medium, and dark roasted beans).…”

Section: Introductionmentioning

confidence: 99%

The content of polyphenols in coffee beans as roasting, origin and storage effect

Król

Gantner

Tatarak

et al. 2019

Eur Food Res Technol

180

123

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Coffee, one of the most popular beverages in the world, contains many bioactive compounds. The aim of this study was a comparative evaluation of the content of bioactive compounds in organic and conventional coffee (Coffea arabica) originating from Brazil during 12 months storage. The content of the polyphenolic compounds was determined using HPLC analysis. The obtained results indicate that organic or conventional production and roasting conditions (light, medium, dark roast) affect the polyphenolic compounds of coffee. The highest content of total polyphenolic compounds was determined in coffees roasted in light and medium roasting conditions. Furthermore, organic coffee beans showed higher content of bioactive compounds (total phenolic, phenolic acids and flavonoids) than conventional coffee beans. During 12 months storage a decrease in polyphenolic compounds is observed and it is connected with the degradation of chlorogenic acid, which influences total bioactivity. Moreover, the highest caffeine content was observed in light and medium roasted coffee and after storage an increase in caffeine content was observed only in organic coffee beans.

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“…Coffee, a rich source of caffeine, is frequently consumed by people every day. A cup of coffee generally contains 60 mg–300 mg of caffeine, depending on the different styles of preparation 1 . Because of its hydrophobic properties, caffeine passes all biological membranes and, after oral intake, widely distributes to all organs including the nervous system and the eyes 2 .…”

Section: Introductionmentioning

confidence: 99%

The acute effects of single cup of coffee on ocular biometric parameters in healthy subjects

Uzun

Aslan

Öter

et al. 2019

Journal of Current Ophthalmology

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PurposeTo evaluate ocular biometric changes in healthy subjects after caffeine consumption from a cup of coffee.MethodsA total of 36 subjects were included in this prospective observational study. Axial length (AL) and anterior segment parameters including aqueous depth (AD), anterior chamber depth (ACD), lens thickness (LT), and central corneal thickness (CCT) were measured with optic biometry, Lenstar LS 900 (Haag-Streit, Inc., Koeniz, Switzerland) before and 1 and 4 h after ingesting a cup of coffee (60 mg caffeine/100 mL).ResultsMean age of the participants was 30.05 ± 7.43 years (range, 19–45). At baseline, 1st, and 4th hour, AL values were 23.9 ± 1.04 mm, 23.91 ± 1.04 mm, and 23.89 ± 1.04 mm, respectively, and no significant difference was observed (P>0.05). At baseline, 1st, and 4th hour, AD values were 3.06 ± 0.3 mm, 3.11 ± 0.3 mm, and 3.09 ± 0.3 mm, and ACD values were 3.6 ± 0.32, 3.66 ± 0.31, and 3.64 ± 0.31, respectively. AD and ACD values were significantly greater than baseline at 1st and 4th hours following coffee ingestion. Coffee intake caused a significant reduction in LT, compared with baseline and at the 1st and 4th hours which were 3.76 ± 0.28 mm, 3.69 ± 0.32 mm, and 3.72 ± 0.27 mm, respectively. No statistically significant difference was determined in between the 3 measurements in terms of CCT (P>0.05).ConclusionCaffeine causes a significant increase in AD and ACD and a significant decrease in LT following oral intake, for at least 4 h.

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How grinding level and brewing method (Espresso, American, Turkish) could affect the antioxidant activity and bioactive compounds in a coffee cup

Cited by 58 publications

References 45 publications

Caffeine in the Diet: Country-Level Consumption and Guidelines

Caffeine in the Diet: Country-Level Consumption and Guidelines

The content of polyphenols in coffee beans as roasting, origin and storage effect

The acute effects of single cup of coffee on ocular biometric parameters in healthy subjects

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