Lipid content and composition of coffee brews prepared by different methods

Ratnayake, W. M. N.; Hollywood, R.; O'Grady, E.; Stavrić, B.

doi:10.1016/0278-6915(93)90076-b

Cited by 120 publications

(100 citation statements)

References 28 publications

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“…This means that around 7.0-9.0% of R&G coffee lipid was transferred to the coffee beverage during espresso brewing technique. Coffee brews are generally poor in lipids, however, on a normalized g/L basis espresso brewing techniques deliver more lipids than other brewing procedures [36] which is probably due to the extraction under high pressure and temperature [36]. Our findings were in accordance with the average lipid content of 2.26 mg/mL for EC prepared with Arabica coffee previously reported by Ratnayake et al [36].…”

Section: Diterpenes and Total Lipid Extraction Efficiencysupporting

confidence: 82%

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: Diterpenes and Total Lipid Extraction Efficiencysupporting

confidence: 82%

Diterpenes in espresso coffee: impact of preparation parameters

Moeenfard

Silva

Borges

et al. 2014

Eur Food Res Technol

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“…Very similar FA profiles were found by Jenkins et al, who demonstrated that the majority of examined coffee oils from fresh and waste samples have similar composition irrespective of the origin, type of bean and brewing process [11]. Furthermore, Martin et al and Ratnayake et al found that no significant differences could be detected in the FA composition of the oil from green and roasted beans [46,47]. In particular, the roasting process only increases the trans FA levels (C18:2ct and C18:2tc) [23].…”

Section: Fatty Acid Profilesupporting

confidence: 63%

Effect of Solvent Extraction Parameters on the Recovery of Oil From Spent Coffee Grounds for Biofuel Production

Efthymiopoulos

Hellier

Ladommatos

et al. 2017

Waste Biomass Valor

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Spent coffee grounds (SCG) are a potentially valuable source of lipids for sustainable production of biofuels. However, there are several feedstock properties and solvent extraction parameters that can impact on the oil yield and quality, potentially reducing the possible environmental benefits of deriving oils from this waste stream. This study presents results of laboratory and pilot plant scale experimental investigations into lipid recovery from spent coffee, determining the effects of solvent extraction variables including duration, SCG-to-solvent ratio and SCG residual moisture. SCG samples from both the industrial production of instant coffee and retail coffee shops were characterized in terms of moisture content, particle size distribution and oil content to identify the impact of these variables on the efficiency of lipid recovery by solvent extraction. The dry weight oil content of the instant SCG samples ranged from 24.2 to 30.4% w/w, while the retail SCG samples contained considerably lower amounts of lipids with their oil content ranging between 13.4 and 14.8% w/w. The highest oil yields were found at an extraction duration of 8 h, while a moisture content of ~2% w/w led to increased yields relative to completely dry samples. A pattern of increasing acidity with decreasing extraction duration was observed, suggesting preferential extraction of free fatty acids (FFA), with the fatty acid (FA) profile of the oil found to be similar to lipids commonly utilized for biofuel production.

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“…Table 5 presents the retention times and the spectra agreement index of each identified compound via its mass spectra analysis. Pyrazines [2,7], one furan [1], two ketones [22,23], one phenol [9] and two alcohols [20,21] were present, but the great majority were aromatic hydrocarbons [3,4,5,6,8,15,16,17,18,19] and other hydrocarbons [10, 11 12, 13, 14].…”

Section: -Adsorbent Suction Trapping (D)mentioning

confidence: 99%

“…The roasted coffee oil obtained by mechanical expelling represents an important by-product of the Brazilian soluble coffee industries. However, there has been increased concern, lately, over the health effects of certain compounds of the lipid content of the coffee oil, such as the diterpenes cafestol and kahweol [5,18,19]. It is important to clarify this question since there is great interest in its use to increase the aromatic potential of the soluble coffee and coffee beverage as a flavoring for candies, cakes and puddings.…”

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confidence: 99%