Physicochemical Characteristics of Coffee Extracts Using Different Extraction Methods

은종방,; 조미연,; 임지순,

doi:10.9721/kjfst.2014.46.6.723

Cited by 16 publications

(6 citation statements)

References 6 publications

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“…The composition of coffee depends on many factors, including the type of coffee (e.g., Coffea arabica, Coffea canephora, Coffea liberica) (Table 1), the method of production (wet, dry, semi-dry/semi-wet, and bio-processing), and the method of preparation (e.g., traditional coffee, espresso). Pre-harvest factors (e.g., sunlight) and post-harvest factors (e.g., method of processing coffee beans) account for approximately 40% and 60% of the organoleptic (being perceivable by the senses, such as smell, appearance, taste, and touch), physical, and biochemical properties of coffee, respectively [5,9,[11][12][13].…”

Section: Biologically Active Compounds In Coffee and Their Effects On Bpmentioning

confidence: 99%

Coffee and Arterial Hypertension

Surma¹,

Oparil

2021

Curr Hypertens Rep

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Purpose of Review Coffee is a very popular drink and an estimated 2.25 billion cups worldwide are consumed daily. Such popularity of coffee makes it the most consumed drink next to water. Numerous studies have shown a beneficial effect of habitual and moderate coffee consumption on the functioning of the nervous, digestive, and cardiovascular systems, as well as on kidney function. Taking into account the very high prevalence of arterial hypertension in the world (31.1% of adults), much controversy has been raised about the influence of coffee consumption on blood pressure and the risk of arterial hypertension. Moreover, there have been extensive discussions about the safety of coffee consumption for hypertensive persons. Recent Findings There are over 1000 chemical compounds in coffee. The best characterized of these are caffeine, chlorogenic acid, trigonelline, kahweol, cafestol, ferulic acid, and melanoidins. These compounds have bidirectional influences on blood pressure regulation. The results of numerous studies and meta-analyses indicate that moderate and habitual coffee consumption does not increase and may even reduce the risk of developing arterial hypertension. Conversely, occasional coffee consumption has hypertensinogenic effects. Moderate habitual coffee consumption in hypertensive persons does not appear to increase the risk of uncontrolled blood pressure and may even reduce the risk of death from any cause. Summary Moderate and habitual consumption of coffee (1-–3 cups / day) does not adversely affect blood pressure in most people, including those with arterial hypertension.

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Section: Biologically Active Compounds In Coffee and Their Effects On Bpmentioning

confidence: 99%

Coffee and Arterial Hypertension

Surma¹,

Oparil

2021

Curr Hypertens Rep

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“…To date, most previous studies on coffee have reported the physicochemical properties according to the brewing method and the VACs in coffee according to roasting conditions (Eun et al., 2014; Koh et al., 2020; Moon & Shibamoto, 2009). However, there are few studies regarding the variation in flavor characteristics according to the brewing of green coffee beans and the simultaneous analyses of the taste and odor of roasted coffee beans using an electronic tongue or nose.…”

Section: Introductionmentioning

confidence: 99%

Chemical sensory investigation in green and roasted beans Coffea arabica L. (cv. Yellow Bourbon) by various brewing methods using electronic sensors

Jeong

Yoon

et al. 2023

Journal of Food Science

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This study investigated the effects of four brewing methods (cold and hot brew, espresso, and cezve) on the chemical sensory properties of green and roasted coffee beans (cv. Yellow Bourbon) extract. The caffeine and chlorogenic acid contents of the coffee were analyzed using HPLC. The taste and volatile aromatic compounds of coffee were analyzed using an electronic tongue and nose, respectively, and the results were analyzed using principal component analysis. For the taste components analyzed using the electronic tongue, the degree of separation was relatively large depending on the extraction method, and the degree of separation was larger depending on roasting for the volatile compounds analyzed using the electronic nose. Our findings provide basic data for the coffee industry. Practical Application The use of an electronic sensor will provide flavor characteristics for four different types of coffee extracted from green beans and roasted beans. In this study, it was confirmed that the extraction method had a greater effect on the taste of coffee, and in the case of the volatile aromatic compounds of coffee, there was a large difference depending on the green beans and roasted beans. Therefore, our findings will provide data based on the sensory properties of coffee.

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“…Of the disposable food containers used for delivering beverages, take-out cups are frequently used and most beverages are acidic (average pH: 3.9) [30]. The pH of fruit and vegetable beverages (pH 3.1), carbonated beverages (pH 3.0), mixed beverages (pH 3.6) [30], yogurt drinks (pH 4.6), beer with 5% alcohol (pH 4.6) [29], and coffee (pH 5.26-5.32) varies depending on the extraction method [31]. Considering these food characteristics, the selected solvent was judged to be appropriate and sufficiently reflected the amount of transition of heavy metals to food.…”

Section: Comparison Of Eluted Contents Using 4% Acetic Acid At 100 °Cmentioning

confidence: 99%

Potential Migration and Health Risks of Heavy Metals and Metalloids in Take-Out Food Containers in South Korea

Han,

Ryu,

Song

et al. 2024

IJERPH

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The consumption of take-out food has increased worldwide; consequently, people are increasingly being exposed to chemicals from food containers. However, research on the migration of metals from containers to food is limited, and therefore, information required to determine the health risks is lacking. Herein, the amount of transfer of nine metals and metalloids (Pb, Sb, Cd, Ge, Co, Mn, Sn, As, and Hg) from food containers to food in South Korea was assessed from take-out food containers classified into paper and plastic container groups. The sample containers were eluted over time by either warming with 4% acetic acid at 70 °C or cooling with 4% acetic acid at 100 °C /deionized water at 25 °C. It was analyzed using an inductively coupled plasma mass spectrometer and a direct mercury analyzer. The reliability of the quantitative results was verified by calculating the linearity, limit of detection, and limit of quantification. We found that the amount of metals and metalloids (Pb, Sb, Cd, and Co) eluting over time was highly significant in the plastic group. Regardless of the food simulant and elution time, the amount of Sb transferred from the food containers to food was substantially higher in the plastic (average concentration: 0.488–1.194 μg/L) than in the paper group (average concentration: 0.001–0.03 μg/L). Fortunately, all food containers were distributed at levels safe for human health (hazard index: 0.000–64.756%). However, caution is needed when warm food is added to food containers. Overall, our results provide baseline data for the management and use of take-out containers.

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Physicochemical Characteristics of Coffee Extracts Using Different Extraction Methods

Cited by 16 publications

References 6 publications

Coffee and Arterial Hypertension

Coffee and Arterial Hypertension

Chemical sensory investigation in green and roasted beans Coffea arabica L. (cv. Yellow Bourbon) by various brewing methods using electronic sensors

Potential Migration and Health Risks of Heavy Metals and Metalloids in Take-Out Food Containers in South Korea

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