Review Article
BibTex RIS Cite

Effect of roasting, brewing/cooking techniques on the bioactive compounds of coffee: Benefits on human health as a functional food

Year 2021, , 311 - 328, 01.10.2021
https://doi.org/10.3153/FH21032

Abstract

Coffee beverage is one of the most popular beverages worldwide and because of its proved health benefits, it may be regarded as functional food. The potential functional properties of coffee beverage have been associated with its bioactive compounds including caffeine, chlorogenic acids, and melanoidins which are Maillard reaction products. The extraction of coffee soluble from the roasted and ground coffee seed is a complex operation and brewing/cooking method plays an important role on the extraction and amount of the key compounds in the coffee beverage. This review provides how the roasting level and brewing techniques affect the key compounds, physicochemical attributes, and health of coffee beverage. The role of compounds caffeine, chlorogenic acids, melanoidins and the diterpenes cafestol and kahweol in the body are reviewed along with their impact on health by examining the results of the studies involving the coffee consumption. According to the reviewed studies daily intake of 2 to 3 cups of coffee beverage is safe and may support metabolic health, mental health, enhance mood, increase alertness, be effective against hypertension, help us to fight depression, prevent several chronical disease risks including type 2 diabetes, Alzheimer’s and Parkinson’s diseases and degenerative diseases, such as cancer like liver cancer, cardiovascular disorders. However, some data implies the negative effects on health that it may be cautious for pregnant women and need to limit coffee consumption no more than 300 mg/d of caffeine.

References

  • Akça, F., Aras, D., Arslan, E. (2018). Kafein, etki mekanizmaları ve fiziksel performasa Etkileri. Spormetre, 16(1), 1-12. https://doi.org/10.1501/Sporm_0000000336
  • Ayseli, M. T., Kelebek, H., Selli, S. (2021). Elucidation of aroma-active compounds and chlorogenic acids of Turkish coffee brewed from medium and dark roasted Coffea Arabica bean. Food Chemistry, 338, 1-10. https://doi.org/10.1016/j.foodchem.2020.127821
  • Bicho, C.N., Leitão, A.E., Coclicho, J.R., Alvarenga, N.B., Lidon, F.C. (2011). Identification of nutritional descriptors of roasting intensity in beverage. International Journal of Food Sciences and Nutrition, 62(8), 865-8671. https://doi.org/10.3109/09637486.2011.588594
  • Cano-Marquina, A., Tarin, J.J., Cano, A. (2013). The impact of coffee on health. Maturitas, 75, 7-21. https://doi.org/10.1016/j.maturitas.2013.02.002
  • Caporaso, N., Genovese, A., Canela, M., Civitella, A., Sacchi, R. (2014). Neapolitan coffee brew chemical analysis in comparison to espresso, moka and American brew. Food Research International, 61, 152-160. https://doi.org/10.1016/j.foodres.2014.01.020
  • Ciaramelli, C., Palmioli, A., Airoldi, C. (2019). Coffee variety, origin and extraction procedure: Implications for coffee beneficial effects on human health. Food Chemistry, 278, 47-55. https://doi.org/10.1016/j.foodchem.2018.11.063
  • Clark, I., Landolt, H.P. (2017). Coffee, caffeine, and sleep: A systematic review of epidemiological studies and randomized controlled trial. Sleep Medicine Reviews, 31, 70-78. https://doi.org/10.1016/j.smrv.2016.01.006
  • Coelho, C., Ribeiro, M., Cruz, A.C., Domingues, R.M., Coimbra, M.A., Bunzel, M., Nunes, F.M. (2014). Nature of phenolic compounds in coffee melanoidin. Journal of Agricultural and Food Chemistry, 62, 7843−7853. https://doi.org/10.1021/jf501510d
  • Cordoba, N., Fernandez-Alduenda, M., Moreno, F.I., Ruiz, Y. (2020). Coffee extraction: A review of parameters and their influence on the physicochemical characteristics and flavour of coffee brew. Trends in Food Science Technology, 96, 45-60. https://doi.org/10.1016/j.tifs.2019.12.004
  • Cordoba, N., Pataquiva, L., Osorio, C., Moreno, F.L., Ruiz, R.Y. (2019). Effect of grinding, extraction time and type of coffee on the physicochemical and flavour characteristics of cold brew coffee. Scientific Reports, 9. https://doi.org/10.1038/s41598-019-44886-w
  • Cornelis, M.C. (2019). The impact of caffeine and coffee on human health. Nutrients, 11(2), 416. https://doi.org/10.3390/nu11020416
  • Coso, J.D., Salinero, J.J., Lara, B. (2020). Effects of caffeine and caffee on human functioining. Nutrients, 12(125), 1-5. https://doi.org/10.3390/nu11020416
  • dePaula, J., Farah, A. (2019). Caffeine consumption through coffee: content in the beverage, metabolism, health benefits and risk. Beverages, 5(2), 37. https://doi.org/10.3390/beverages5020037
  • Derossi, A., Ricci, I., Caporizzi, R., Fiore, A., Severini, C. (2018). How grinding level and brewing method (Espresso, American, Turkish) could affect the antioxidant activity and bioactive compounds in a coffee cup. Journal of the Science of Food and Agriculture, 98, 3198–3207. https://doi.org/10.1002/jsfa.8826
  • Ding, M., Bhupathiraju, S.N., Satija, A., van Dam, R.M., Hu, F. (2014). Long-term coffee consumption and risk of cardiovascular disease. A systematic review and a dose–response meta-analysis of prospective cohort studies. Circulation, 129, 643-659. https://doi.org/10.1161/CIRCULATIONAHA.113.005925
  • Dirks-Naylor, A.J. (2015). The benefits of coffee on skeletal muscle. Life Sciences, 143, 182-186. https://doi.org/10.1016/j.lfs.2015.11.005
  • Dórea, J., da Costa, T.H. (2005). Is coffee a functional food? British Journal of Nutrition. 93, 773–782. https://doi.org/10.1079/BJN20051370
  • Elmaci, I., Gok, I. (2021). Effect of three post-harvest methods and roasting degrees on sensory profile of Turkish coffee assessed by Turkish and Brazilian panelist. Journal of the Science of Food and Agriculture, 101(13), 5368-5377. https://doi.org/10.1002/jsfa.11185
  • Esquivel, P., Jiménez, V. M. (2012). Functional properties of coffee and coffee by-product. Food Research International, 46, 488-495. https://doi.org/10.1016/j.foodres.2011.05.028
  • Euromonitor International. (2019). Hot drink coffee/ Euromonitor from trade sources/national statistic. https://www.euromonitor.com/turkey (Accessed 16 May 2020).
  • Farah, A. (2012). Coffee Constituents. Y.-F. Chu içinde, Coffee: Emerging Health Effects and Disease Prevention (s. 21-58). John Wiley Sons. https://doi.org/10.1002/9781119949893.ch2
  • Farah, A. (2018). Nutritional and health effects of coffee. P. Lashermes içinde, Achieving sustainable cultivation of coffee. Breeding and quality traits (s. 1-31). Cambridge: Burleigh Dodds Science Publishing Limited. https://doi.org/10.19103/AS.2017.0022.14
  • Farah, A., Donangelo, C. M. (2006). Phenolic compounds in coffee. Brazilian Journal of Plant Physiology, 18(1), 1-13. https://doi.org/10.1590/S1677-04202006000100003
  • Farah, A., dos Santos, T.F. (2015). The Coffee Plant and beans: An introduction. V. R. Preedy içinde, Coffee. In Health and Disease Prevention (s. 5-10). Academic Pres. https://doi.org/10.1016/B978-0-12-409517-5.00001-2
  • Farah, A., Lima, J. d. (2019). Consumption of chlorogenic acids through coffee and health. Implication Beverages, 5(11), 1-29. https://doi.org/10.3390/beverages5010011
  • Ferreira, T., Shuler, J., Guimarães, R., Farah, A. (2019). Introduction to coffee plant and genetics. A. Farah içinde, Coffee: Production, Quality and Chemistry (s. 3-25). The Royal Society of Chemistry. https://doi.org/10.1039/9781782622437-00001
  • Fuller, M., Rao, N. Z. (2017). The effect of time, roasting temperature, and grind size on caffeine and chlorogenic acid concentrations in cold brew coffee. Scientfic Reports, 7, 1-9. https://doi.org/10.1038/s41598-017-18247-4
  • Garipağaoğlu, M., Kuyrukçu, N. (2009). Çocuk sağlığı ve kafein. Çocuk Dergisi, 9(3), 110-115.
  • George, E., Ramalakshmi, K., Rao, L. J. (2008). A perception on health benefits of coffee. Critical Reviews in Food Science and Nutrition, 48, 464–486. https://doi.org/10.1080/10408390701522445
  • Girginol, C. R. (2018). Kahve-Fincandan Lezzete. İstanbul: Oğlak Yayınları. ISBN: 9753292757.
  • Gloess, A.N., Schönbächler, B., Klopprogge, B., D‘Ambrosio, L., Chatelain, K., Bongartz, A., ... Yeretzian, C. (2013). Comparison of nine common coffee extraction methods: instrumental and sensory analysis. European Food Research and Technology, 236, 607–627. https://doi.org/10.1007/s00217-013-1917-x
  • Godos, J., Pluchinotta, F. R., Marventano, , Buscemi, , Li Volti, G., Galvano, F., Grosso, G. (2014). Coffee components and cardiovascular risk:beneficial and detrimental effect. International Jornal of Food Science and Nutrition, 65(8), 925-36. https://doi.org/10.3109/09637486.2014.940287
  • Gok, I., Ulu, E.K. (2019). Functional foods in Turkey: marketing, consumer awareness and regulatory aspect. Nutrition&Food Science, 49(4), 668-686. https://doi.org/10.1108/NFS-07-2018-0198
  • Goodman, B.A., Opitz, E., Smrke, , Yeretzian, C. (2017). Engineering the composition of coffee to potentially ımprove its health benefits. Journal of Nutrition and Dietetics, 1(1), 1-9
  • Grosso, G., Godos, J., Galvano, F., Giovannucci, E. L. (2017). Coffee, Caffeine, and Health Outcomes: An Umbrella Review. Annual Review of Nutrition, 37, 131-156. https://doi.org/10.1146/annurev-nutr-071816-064941
  • Hargarten, V.B., Kuhn, M., Briesen, H. (2020). Swelling properties of roasted coffee particle. Journal of The Science of Food and Agriculture, 100(10), 3960–3970. https://doi.org/10.1002/jsfa.10440
  • Herawati, D., Giriwono, P.E., Dewi, F.N., Kashiwagi, T., Andarwulan, N. (2019). Three major compounds showing significant antioxidative, α-glucosidase inhibition, and antiglycation activities in Robusta coffee brew. International Journal of Food Properties, 22(1), 994-1010. https://doi.org/10.1080/10942912.2019.1622562
  • Higdon, J.V., Frei, B. (2007). Coffee and health: A review of recent human research. Critical Reviews in Food Science and Nutrition, 46, 101-123. https://doi.org/10.1080/10408390500400009
  • ICO. (2020). International Coffee Organization. ico.org: http://www.ico.org.
  • Jeszka-Skowron, M., Frankowski, R., Zgoła-Grześkowiak, A. (2020). Comparison of methylxantines, trigonelline, nicotinic acid and nicotinamide contents in brews of green and processed Arabica and Robusta coffee beans-Influence of steaming, decaffeination and roasting processes on coffee bean. LWT - Food Science and Technology, 125, 109344. https://doi.org/10.1016/j.lwt.2020.109344
  • Ku Madihah, K., Zaibunnisa, A., Norashikin, S., Rozita, O., Misnawi, J. (2012). Optimization of roasting conditions for high-quality Arabica coffee. APCBEE Procedia, 4(4), 209-214. https://doi.org/10.1016/j.apcbee.2012.11.035
  • Lagner, E., Rzeski, W. (2014). Biological Properties of Melanoidins: A Review. International Journal of Food Properties, 17(2), 344-353. https://doi.org/10.1080/10942912.2011.631253
  • Lang, R., Dieminger, N., Beusch, A., Lee, Y.-M., Dunkel, A., Suess, B., ... Hofmann, T. (2013). Bioappearance and pharmacokinetics of bioactives upon coffee consumption. Analytical and Bioanalytical Chemistry, 405, 8487–8503. https://doi.org/10.1007/s00216-013-7288-0
  • Liang, N., Xue, W., Kennepohl, P., Kitts, D.D. (2016). Interactions between major chlorogenic acid isomers and chemical changes in coffee brew that affect antioxidant activities. Food Chemistry, 213, 251–259. https://doi.org/10.1016/j.foodchem.2016.06.041
  • Lim, D., Chang, J., Ahn, J., Kim, J. (2020). Conflicting effects of coffee consumption on cardiovascular diseases: does coffee consumption aggravate pre-existing risk factors? Process, 8(4), 438. https://doi.org/10.3390/pr8040438
  • Ludwig, I.A., Mena, P., Calani, L., Cid, C., Del Rio, D., Lean, M.E., Crozier, A. (2014). Variations in caffeine and chlorogenic acid contents of coffees: what are we drinking? Food& Function, 5, 1718-1726. https://doi.org/10.1039/C4FO00290C
  • Ludwing, I.A., Clifford, M.N., Lean, M.E., Ashihara, H., Croizer, A. (2014a). Coffee: biochemistry and potential impact on health. Food Function, 5(8), 1695-1717. https://doi.org/10.1039/C4FO00042K
  • Majid, N.A.B.A, Edzuan, F.A.M., Noor, A.M. (2015). A review of quality coffee roasting degree evaluation. Journal of Applied Science and Agriculture, 10(7), 18-23.
  • Mills , C.E., Oruna-Concha, M.J., Mottram, D., Gibson, G. ,R., Spencer, J.P. (2013). The effect of processing on chlorogenic acid content of commercially available coffee. Food Chemistry, 141(4), 3335–3340. https://doi.org/10.1016/j.foodchem.2013.06.014
  • Moeenfard, M., Alves, A. (2020). New trends in coffee diterpenes research from technological to health aspect. Food Research International, 134, 109207 https://doi.org/10.1016/j.foodres.2020.109207
  • Moreira, A., Nunes, F.M., Domingues, R.M., Coimbra, C.A. (2012). Coffee melanoidins: structures, mechanisms of formation and potential health impact. Food &Function, 2012(9), 903–915. https://doi.org/10.1039/C2FO30048F
  • Moroney, K., Lee, W., O’Brien, B., Suijver, F., Marra, J. (2016). Coffee extraction kinetics in a well mixed system. Journal of Mathematics in Industry, 7(3). https://doi.org/10.1186/s13362-016-0024-6
  • Navarini, L., Nobile, E., Pinto, F., Scheri, A., Suggi-Liverani, F. (2009). Experimental investigation of steam pressure coffee extraction in a stove-top coffee maker. Applied Thermal Engineering. 29, 998–1004. https://doi.org/10.1016/j.applthermaleng.2008.05.014
  • Nawrot, P., Jordan, S., Eastwood, J., Rotstein, J., Hugenholtz, A., Feeley, M. (2003). Effects of caffeine on human health. Food Additives&Contaminants, 20(1), 1-30. https://doi.org/10.1080/0265203021000007840
  • Nehlig, A. (2016). Effects of coffee/caffeine on brain health and disease: What should I tell my patients? Practical Neurology, 16(2), 89-95. http://dx.doi.org/10.1136/practneurol-2015-001162
  • O’Keefe, J. H., Bhatti, K., Patil, H.R., DiNicolantonio, J.J., Lucan, C., Lavie, C. J. (2013). Effects of habitual coffee consumption on cardiometabolic disease, cardiovascular health, and all-cause mortality. Journal of the American College of Cardiology, 62(12), 1043-1050. https://doi.org/10.1016/j.jacc.2013.06.035
  • Oğuz, S., Erdoğan, Z. (2016). Kahve tüketiminin kalp sağlığı üzerine etkisi. journal of cardiovascular. Kardiyovasküler Hemşirelik Dergisi, 7(14), 136-139. https://doi.org/10.5543/khd.2016.29290
  • Opitz, E., Goodman, B.A., Keller, M., Smrke, S., Wellinger, M., Schenker, S., Yeretzian, C. (2017). Understanding the effects of roasting on antioxidant components of coffee brews by coupling on-line abts assay to high performance size exclusion chromatography. Phytochemical Analysis, 28, 106-114. https://doi.org/10.1002/pca.2661
  • Ozcan, T., Akpinar-Bayizit, A., Yilmaz-Ersan, L., Delikanli, B. (2014). Phenolics in human health. International Journal of Chemical Engineering and Applications, 5(5), 393-397. https://doi.org/10.7763/IJCEA.2014.V5.416
  • Özdestan, Ö. (2014). Evaluation of bioactive amine and mineral levels in Turkish coffee. Food Research International, 61, 167-175. https://doi.org/10.1016/j.foodres.2013.12.027
  • Parenti, A., Guerrini, L., Masella, P., Spinelli, S., Calamai, L., Spugnoli, P. (2014). Comparison of espresso coffee brewing technique. Journal of Food Engineering, 121, 112-117. https://doi.org/10.1016/j.jfoodeng.2013.08.031
  • Pereira, L.L., Guarçoni, R.C., Pinheiro, P.F., Osório, V.M., Pinheiro, C.A., Moreira, T.R., Schwengber ten Caten, C. (2020). New propositions about coffee wet processing: Chemical and sensory perspective. Food Chemistry, 310(25), 125943. https://doi.org/10.1016/j.foodchem.2019.125943
  • Pérez-Hernández, L.M., Chávez-Quiroz, K., Medina-Juárez, L.Á., Meza, N.G. (2012). Phenolic characterization, melanoidins, and antioxidant activity of some commercial coffees from coffea Arabica and coffea Canephora. Journal of the Mexican Chemical Society, 56(4), 430-435.
  • Petracco, M. (2001). Technology IV: Beverage preparation: Brewing trends for the new millennium. Chapter 7. R.J. Clarke, O.G. Vitzthum içinde, Coffee. Recent Developments (s.140-162). Blackwell Science Ltd. https://doi.org/10.1002/9780470690499.ch7
  • Poole, R., Kennedy, O., Roderick, P., Fallowfield, J., Hayes, P., Parkes, J. (2017). Coffee consumption and health: umbrella review of meta-analyses of multiple health outcome. BMJ, 359, 1-18. https://doi.org/10.1136/bmj.j5024
  • Pourshahidi, K.L., Navarini, L., Petracco, M., Strain, J.J. (2016). A comprehensive overview of the risks and benefits of coffee consumption. Comprehensive Reviews in Food Science and Food Safety, 671-684. https://doi.org/10.1111/1541-4337.12206
  • Ramalakshmi, K., Raghavan, B. (1999). Caffeine in Coffee: Its Removal. Why and How? Critical Reviews in Food Science and Nutrition, 39(5), 441-456. https://doi.org/10.1080/10408699991279231
  • Saltan, F.Z., Kaya, H. (2018). Kahve: Bir farmakognozik derleme. Journal of Pharmaceutical Science, 43(3), 279-289.
  • Samoggia, A., Riedel, B. (2019). Consumers’ perceptions of coffee health benefits and motives for coffee consumption and purchasing. Nutrients, 11(3), 653. https://doi.org/10.3390/nu11030653
  • Smrke, S., Opitz, E., Vovk, I., Yeretzian, C. (2013). How does roasting affect the antioxidants of a coffee brew? Exploring the antioxidant capacity of coffee via on-line antioxidant assays coupled with size exclusion chromatography. Food &Function. 4, 1082–1092. https://doi.org/10.1039/C3FO30377B
  • Sözlü, S., Yılmaz, B., Tek, N. (2017). Kahve Tüketimi ve Bazı Hastalıklarla İlişkisi Coffee Consumption and Relation with some disease. Sdü Sağlık Bilimleri Enstitüsü Dergisi, 8(2), 33-39. https://doi.org/10.22312/sdusbed.273937
  • Vignoli, J.A., Viegas, M.C., Bassoli, D.G., Benassi, M. (2014). Roasting process affects differently the bioactive compounds and the antioxidant activity of arabica and robusta coffee. Food Research International, 61, 279–285. https://doi.org/10.1016/j.foodres.2013.06.006
  • Vitaglione, P., Fogliano, V., Pellegrini, N. (2012). Coffee, colon function and colorectal cancer. Food&Function, 3, 916-922. https://doi.org/10.1039/C2FO30037K
  • Wachamo, H.L. (2017). Review on health benefit and risk of coffee consumption. Medicinal Aromatic Plants, 6(4), 1-12. https://doi.org/10.4172/2167-0412.1000301
  • Web1. (2020, Haziran 02). http://www.olaganustukanitlar.com/percolator-perkolator-nedir-nasil-calisir/ http://www.olaganustukanitlar.com/
  • Web2. (2020, Haziran 4). https://www.wikiwand.com/en/Vacuum_coffee_maker
  • https://www.wikiwand.com: https://www.wikiwand.com adresinden alındı.
  • Wierzejska, R. (2017). Can coffee consumption lower the risk of Alzheimer’s disease and Parkinson’s disease? A literature review. Archives of Medical Science, 13(3), 507-514. https://doi.org/10.5114/aoms.2016.63599
  • Wuerges, K.L., Dias, R.C., Viegas, M.C., Benassi, M.T. (2020). Kahweol and cafestol in coffee brews: comparison of preparation method. Revista Ciência Agronômica, 51(1). https://doi.org/10.5935/1806-6690.20200005
  • Yıldırım, S., Demir, E., Gök, İ. (2020). Türk ve filtre kahve örneklerindeki toplam antioksidan kapasiterin elektro-kimayasal yöntemle belirlenmesi. Bilecik Şeyh Edebali Üniversitesi Fen Bilimleri Dergisi, 7(1), 382-393. https://doi.org/10.35193/bseufbd.736123
  • Yeretzian, C., Jordan, A., Badoud, R., Lindinger, W. (2002). From the green bean to the cup of coffee: investigating coffee roasting by on-line monitoring of volatiles. European Food Research and Technology, 214, 92–104. https://doi.org/10.1007/s00217-001-0424-7
  • Zain, M.Z.M., Shori, A.B., Baba, A.S. (2017). Composition and health properties of coffee bean. European Journal of Clinical and Biomedical Sciences, 3(5), 97-100. https://doi.org/10.11648/j.ejcbs.20170305.13 Zhang, C., Linforth, R., Fisk, I.D. (2012). Cafestol extraction yield from different coffee brew mechanism. Food Research International, 49, 27-31. https://doi.org/10.1016/j.foodres.2012.06.032

Kavurma işlemi, demleme/pişirme yöntemlerinin kahvenin biyoaktif bileşenlerine etkisi: Fonksiyonel içecek olarak insan sağlığına faydaları

Year 2021, , 311 - 328, 01.10.2021
https://doi.org/10.3153/FH21032

Abstract

Coffee beverage is one of the most popular beverages worldwide and because of its proved health benefits, it may be regarded as functional food. The potential functional properties of coffee beverage have been associated with its bioactive compounds including caffeine, chlorogenic acids, and melanoidins which are Maillard reaction products. The extraction of coffee soluble from the roasted and ground coffee seed is a complex operation and brewing/cooking method plays an important role on the extraction and amount of the key compounds in the coffee beverage. This review provides how the roasting level and brewing techniques affect the key compounds, physicochemical attributes, and health of coffee beverage. The role of compounds caffeine, chlorogenic acids, melanoidins and the diterpenes cafestol and kahweol in the body are reviewed along with their impact on health by examining the results of the studies involving the coffee consumption. According to the reviewed studies daily intake of 2 to 3 cups of coffee beverage is safe and may support metabolic health, mental health, enhance mood, increase alertness, be effective against hypertension, help us to fight depression, prevent several chronical disease risks including type 2 diabetes, Alzheimer’s and Parkinson’s diseases and degenerative diseases, such as cancer like liver cancer, cardiovascular disorders. However, some data implies the negative effects on health that it may be cautious for pregnant women and need to limit coffee consumption no more than 300 mg/d of caffeine.

References

  • Akça, F., Aras, D., Arslan, E. (2018). Kafein, etki mekanizmaları ve fiziksel performasa Etkileri. Spormetre, 16(1), 1-12. https://doi.org/10.1501/Sporm_0000000336
  • Ayseli, M. T., Kelebek, H., Selli, S. (2021). Elucidation of aroma-active compounds and chlorogenic acids of Turkish coffee brewed from medium and dark roasted Coffea Arabica bean. Food Chemistry, 338, 1-10. https://doi.org/10.1016/j.foodchem.2020.127821
  • Bicho, C.N., Leitão, A.E., Coclicho, J.R., Alvarenga, N.B., Lidon, F.C. (2011). Identification of nutritional descriptors of roasting intensity in beverage. International Journal of Food Sciences and Nutrition, 62(8), 865-8671. https://doi.org/10.3109/09637486.2011.588594
  • Cano-Marquina, A., Tarin, J.J., Cano, A. (2013). The impact of coffee on health. Maturitas, 75, 7-21. https://doi.org/10.1016/j.maturitas.2013.02.002
  • Caporaso, N., Genovese, A., Canela, M., Civitella, A., Sacchi, R. (2014). Neapolitan coffee brew chemical analysis in comparison to espresso, moka and American brew. Food Research International, 61, 152-160. https://doi.org/10.1016/j.foodres.2014.01.020
  • Ciaramelli, C., Palmioli, A., Airoldi, C. (2019). Coffee variety, origin and extraction procedure: Implications for coffee beneficial effects on human health. Food Chemistry, 278, 47-55. https://doi.org/10.1016/j.foodchem.2018.11.063
  • Clark, I., Landolt, H.P. (2017). Coffee, caffeine, and sleep: A systematic review of epidemiological studies and randomized controlled trial. Sleep Medicine Reviews, 31, 70-78. https://doi.org/10.1016/j.smrv.2016.01.006
  • Coelho, C., Ribeiro, M., Cruz, A.C., Domingues, R.M., Coimbra, M.A., Bunzel, M., Nunes, F.M. (2014). Nature of phenolic compounds in coffee melanoidin. Journal of Agricultural and Food Chemistry, 62, 7843−7853. https://doi.org/10.1021/jf501510d
  • Cordoba, N., Fernandez-Alduenda, M., Moreno, F.I., Ruiz, Y. (2020). Coffee extraction: A review of parameters and their influence on the physicochemical characteristics and flavour of coffee brew. Trends in Food Science Technology, 96, 45-60. https://doi.org/10.1016/j.tifs.2019.12.004
  • Cordoba, N., Pataquiva, L., Osorio, C., Moreno, F.L., Ruiz, R.Y. (2019). Effect of grinding, extraction time and type of coffee on the physicochemical and flavour characteristics of cold brew coffee. Scientific Reports, 9. https://doi.org/10.1038/s41598-019-44886-w
  • Cornelis, M.C. (2019). The impact of caffeine and coffee on human health. Nutrients, 11(2), 416. https://doi.org/10.3390/nu11020416
  • Coso, J.D., Salinero, J.J., Lara, B. (2020). Effects of caffeine and caffee on human functioining. Nutrients, 12(125), 1-5. https://doi.org/10.3390/nu11020416
  • dePaula, J., Farah, A. (2019). Caffeine consumption through coffee: content in the beverage, metabolism, health benefits and risk. Beverages, 5(2), 37. https://doi.org/10.3390/beverages5020037
  • Derossi, A., Ricci, I., Caporizzi, R., Fiore, A., Severini, C. (2018). How grinding level and brewing method (Espresso, American, Turkish) could affect the antioxidant activity and bioactive compounds in a coffee cup. Journal of the Science of Food and Agriculture, 98, 3198–3207. https://doi.org/10.1002/jsfa.8826
  • Ding, M., Bhupathiraju, S.N., Satija, A., van Dam, R.M., Hu, F. (2014). Long-term coffee consumption and risk of cardiovascular disease. A systematic review and a dose–response meta-analysis of prospective cohort studies. Circulation, 129, 643-659. https://doi.org/10.1161/CIRCULATIONAHA.113.005925
  • Dirks-Naylor, A.J. (2015). The benefits of coffee on skeletal muscle. Life Sciences, 143, 182-186. https://doi.org/10.1016/j.lfs.2015.11.005
  • Dórea, J., da Costa, T.H. (2005). Is coffee a functional food? British Journal of Nutrition. 93, 773–782. https://doi.org/10.1079/BJN20051370
  • Elmaci, I., Gok, I. (2021). Effect of three post-harvest methods and roasting degrees on sensory profile of Turkish coffee assessed by Turkish and Brazilian panelist. Journal of the Science of Food and Agriculture, 101(13), 5368-5377. https://doi.org/10.1002/jsfa.11185
  • Esquivel, P., Jiménez, V. M. (2012). Functional properties of coffee and coffee by-product. Food Research International, 46, 488-495. https://doi.org/10.1016/j.foodres.2011.05.028
  • Euromonitor International. (2019). Hot drink coffee/ Euromonitor from trade sources/national statistic. https://www.euromonitor.com/turkey (Accessed 16 May 2020).
  • Farah, A. (2012). Coffee Constituents. Y.-F. Chu içinde, Coffee: Emerging Health Effects and Disease Prevention (s. 21-58). John Wiley Sons. https://doi.org/10.1002/9781119949893.ch2
  • Farah, A. (2018). Nutritional and health effects of coffee. P. Lashermes içinde, Achieving sustainable cultivation of coffee. Breeding and quality traits (s. 1-31). Cambridge: Burleigh Dodds Science Publishing Limited. https://doi.org/10.19103/AS.2017.0022.14
  • Farah, A., Donangelo, C. M. (2006). Phenolic compounds in coffee. Brazilian Journal of Plant Physiology, 18(1), 1-13. https://doi.org/10.1590/S1677-04202006000100003
  • Farah, A., dos Santos, T.F. (2015). The Coffee Plant and beans: An introduction. V. R. Preedy içinde, Coffee. In Health and Disease Prevention (s. 5-10). Academic Pres. https://doi.org/10.1016/B978-0-12-409517-5.00001-2
  • Farah, A., Lima, J. d. (2019). Consumption of chlorogenic acids through coffee and health. Implication Beverages, 5(11), 1-29. https://doi.org/10.3390/beverages5010011
  • Ferreira, T., Shuler, J., Guimarães, R., Farah, A. (2019). Introduction to coffee plant and genetics. A. Farah içinde, Coffee: Production, Quality and Chemistry (s. 3-25). The Royal Society of Chemistry. https://doi.org/10.1039/9781782622437-00001
  • Fuller, M., Rao, N. Z. (2017). The effect of time, roasting temperature, and grind size on caffeine and chlorogenic acid concentrations in cold brew coffee. Scientfic Reports, 7, 1-9. https://doi.org/10.1038/s41598-017-18247-4
  • Garipağaoğlu, M., Kuyrukçu, N. (2009). Çocuk sağlığı ve kafein. Çocuk Dergisi, 9(3), 110-115.
  • George, E., Ramalakshmi, K., Rao, L. J. (2008). A perception on health benefits of coffee. Critical Reviews in Food Science and Nutrition, 48, 464–486. https://doi.org/10.1080/10408390701522445
  • Girginol, C. R. (2018). Kahve-Fincandan Lezzete. İstanbul: Oğlak Yayınları. ISBN: 9753292757.
  • Gloess, A.N., Schönbächler, B., Klopprogge, B., D‘Ambrosio, L., Chatelain, K., Bongartz, A., ... Yeretzian, C. (2013). Comparison of nine common coffee extraction methods: instrumental and sensory analysis. European Food Research and Technology, 236, 607–627. https://doi.org/10.1007/s00217-013-1917-x
  • Godos, J., Pluchinotta, F. R., Marventano, , Buscemi, , Li Volti, G., Galvano, F., Grosso, G. (2014). Coffee components and cardiovascular risk:beneficial and detrimental effect. International Jornal of Food Science and Nutrition, 65(8), 925-36. https://doi.org/10.3109/09637486.2014.940287
  • Gok, I., Ulu, E.K. (2019). Functional foods in Turkey: marketing, consumer awareness and regulatory aspect. Nutrition&Food Science, 49(4), 668-686. https://doi.org/10.1108/NFS-07-2018-0198
  • Goodman, B.A., Opitz, E., Smrke, , Yeretzian, C. (2017). Engineering the composition of coffee to potentially ımprove its health benefits. Journal of Nutrition and Dietetics, 1(1), 1-9
  • Grosso, G., Godos, J., Galvano, F., Giovannucci, E. L. (2017). Coffee, Caffeine, and Health Outcomes: An Umbrella Review. Annual Review of Nutrition, 37, 131-156. https://doi.org/10.1146/annurev-nutr-071816-064941
  • Hargarten, V.B., Kuhn, M., Briesen, H. (2020). Swelling properties of roasted coffee particle. Journal of The Science of Food and Agriculture, 100(10), 3960–3970. https://doi.org/10.1002/jsfa.10440
  • Herawati, D., Giriwono, P.E., Dewi, F.N., Kashiwagi, T., Andarwulan, N. (2019). Three major compounds showing significant antioxidative, α-glucosidase inhibition, and antiglycation activities in Robusta coffee brew. International Journal of Food Properties, 22(1), 994-1010. https://doi.org/10.1080/10942912.2019.1622562
  • Higdon, J.V., Frei, B. (2007). Coffee and health: A review of recent human research. Critical Reviews in Food Science and Nutrition, 46, 101-123. https://doi.org/10.1080/10408390500400009
  • ICO. (2020). International Coffee Organization. ico.org: http://www.ico.org.
  • Jeszka-Skowron, M., Frankowski, R., Zgoła-Grześkowiak, A. (2020). Comparison of methylxantines, trigonelline, nicotinic acid and nicotinamide contents in brews of green and processed Arabica and Robusta coffee beans-Influence of steaming, decaffeination and roasting processes on coffee bean. LWT - Food Science and Technology, 125, 109344. https://doi.org/10.1016/j.lwt.2020.109344
  • Ku Madihah, K., Zaibunnisa, A., Norashikin, S., Rozita, O., Misnawi, J. (2012). Optimization of roasting conditions for high-quality Arabica coffee. APCBEE Procedia, 4(4), 209-214. https://doi.org/10.1016/j.apcbee.2012.11.035
  • Lagner, E., Rzeski, W. (2014). Biological Properties of Melanoidins: A Review. International Journal of Food Properties, 17(2), 344-353. https://doi.org/10.1080/10942912.2011.631253
  • Lang, R., Dieminger, N., Beusch, A., Lee, Y.-M., Dunkel, A., Suess, B., ... Hofmann, T. (2013). Bioappearance and pharmacokinetics of bioactives upon coffee consumption. Analytical and Bioanalytical Chemistry, 405, 8487–8503. https://doi.org/10.1007/s00216-013-7288-0
  • Liang, N., Xue, W., Kennepohl, P., Kitts, D.D. (2016). Interactions between major chlorogenic acid isomers and chemical changes in coffee brew that affect antioxidant activities. Food Chemistry, 213, 251–259. https://doi.org/10.1016/j.foodchem.2016.06.041
  • Lim, D., Chang, J., Ahn, J., Kim, J. (2020). Conflicting effects of coffee consumption on cardiovascular diseases: does coffee consumption aggravate pre-existing risk factors? Process, 8(4), 438. https://doi.org/10.3390/pr8040438
  • Ludwig, I.A., Mena, P., Calani, L., Cid, C., Del Rio, D., Lean, M.E., Crozier, A. (2014). Variations in caffeine and chlorogenic acid contents of coffees: what are we drinking? Food& Function, 5, 1718-1726. https://doi.org/10.1039/C4FO00290C
  • Ludwing, I.A., Clifford, M.N., Lean, M.E., Ashihara, H., Croizer, A. (2014a). Coffee: biochemistry and potential impact on health. Food Function, 5(8), 1695-1717. https://doi.org/10.1039/C4FO00042K
  • Majid, N.A.B.A, Edzuan, F.A.M., Noor, A.M. (2015). A review of quality coffee roasting degree evaluation. Journal of Applied Science and Agriculture, 10(7), 18-23.
  • Mills , C.E., Oruna-Concha, M.J., Mottram, D., Gibson, G. ,R., Spencer, J.P. (2013). The effect of processing on chlorogenic acid content of commercially available coffee. Food Chemistry, 141(4), 3335–3340. https://doi.org/10.1016/j.foodchem.2013.06.014
  • Moeenfard, M., Alves, A. (2020). New trends in coffee diterpenes research from technological to health aspect. Food Research International, 134, 109207 https://doi.org/10.1016/j.foodres.2020.109207
  • Moreira, A., Nunes, F.M., Domingues, R.M., Coimbra, C.A. (2012). Coffee melanoidins: structures, mechanisms of formation and potential health impact. Food &Function, 2012(9), 903–915. https://doi.org/10.1039/C2FO30048F
  • Moroney, K., Lee, W., O’Brien, B., Suijver, F., Marra, J. (2016). Coffee extraction kinetics in a well mixed system. Journal of Mathematics in Industry, 7(3). https://doi.org/10.1186/s13362-016-0024-6
  • Navarini, L., Nobile, E., Pinto, F., Scheri, A., Suggi-Liverani, F. (2009). Experimental investigation of steam pressure coffee extraction in a stove-top coffee maker. Applied Thermal Engineering. 29, 998–1004. https://doi.org/10.1016/j.applthermaleng.2008.05.014
  • Nawrot, P., Jordan, S., Eastwood, J., Rotstein, J., Hugenholtz, A., Feeley, M. (2003). Effects of caffeine on human health. Food Additives&Contaminants, 20(1), 1-30. https://doi.org/10.1080/0265203021000007840
  • Nehlig, A. (2016). Effects of coffee/caffeine on brain health and disease: What should I tell my patients? Practical Neurology, 16(2), 89-95. http://dx.doi.org/10.1136/practneurol-2015-001162
  • O’Keefe, J. H., Bhatti, K., Patil, H.R., DiNicolantonio, J.J., Lucan, C., Lavie, C. J. (2013). Effects of habitual coffee consumption on cardiometabolic disease, cardiovascular health, and all-cause mortality. Journal of the American College of Cardiology, 62(12), 1043-1050. https://doi.org/10.1016/j.jacc.2013.06.035
  • Oğuz, S., Erdoğan, Z. (2016). Kahve tüketiminin kalp sağlığı üzerine etkisi. journal of cardiovascular. Kardiyovasküler Hemşirelik Dergisi, 7(14), 136-139. https://doi.org/10.5543/khd.2016.29290
  • Opitz, E., Goodman, B.A., Keller, M., Smrke, S., Wellinger, M., Schenker, S., Yeretzian, C. (2017). Understanding the effects of roasting on antioxidant components of coffee brews by coupling on-line abts assay to high performance size exclusion chromatography. Phytochemical Analysis, 28, 106-114. https://doi.org/10.1002/pca.2661
  • Ozcan, T., Akpinar-Bayizit, A., Yilmaz-Ersan, L., Delikanli, B. (2014). Phenolics in human health. International Journal of Chemical Engineering and Applications, 5(5), 393-397. https://doi.org/10.7763/IJCEA.2014.V5.416
  • Özdestan, Ö. (2014). Evaluation of bioactive amine and mineral levels in Turkish coffee. Food Research International, 61, 167-175. https://doi.org/10.1016/j.foodres.2013.12.027
  • Parenti, A., Guerrini, L., Masella, P., Spinelli, S., Calamai, L., Spugnoli, P. (2014). Comparison of espresso coffee brewing technique. Journal of Food Engineering, 121, 112-117. https://doi.org/10.1016/j.jfoodeng.2013.08.031
  • Pereira, L.L., Guarçoni, R.C., Pinheiro, P.F., Osório, V.M., Pinheiro, C.A., Moreira, T.R., Schwengber ten Caten, C. (2020). New propositions about coffee wet processing: Chemical and sensory perspective. Food Chemistry, 310(25), 125943. https://doi.org/10.1016/j.foodchem.2019.125943
  • Pérez-Hernández, L.M., Chávez-Quiroz, K., Medina-Juárez, L.Á., Meza, N.G. (2012). Phenolic characterization, melanoidins, and antioxidant activity of some commercial coffees from coffea Arabica and coffea Canephora. Journal of the Mexican Chemical Society, 56(4), 430-435.
  • Petracco, M. (2001). Technology IV: Beverage preparation: Brewing trends for the new millennium. Chapter 7. R.J. Clarke, O.G. Vitzthum içinde, Coffee. Recent Developments (s.140-162). Blackwell Science Ltd. https://doi.org/10.1002/9780470690499.ch7
  • Poole, R., Kennedy, O., Roderick, P., Fallowfield, J., Hayes, P., Parkes, J. (2017). Coffee consumption and health: umbrella review of meta-analyses of multiple health outcome. BMJ, 359, 1-18. https://doi.org/10.1136/bmj.j5024
  • Pourshahidi, K.L., Navarini, L., Petracco, M., Strain, J.J. (2016). A comprehensive overview of the risks and benefits of coffee consumption. Comprehensive Reviews in Food Science and Food Safety, 671-684. https://doi.org/10.1111/1541-4337.12206
  • Ramalakshmi, K., Raghavan, B. (1999). Caffeine in Coffee: Its Removal. Why and How? Critical Reviews in Food Science and Nutrition, 39(5), 441-456. https://doi.org/10.1080/10408699991279231
  • Saltan, F.Z., Kaya, H. (2018). Kahve: Bir farmakognozik derleme. Journal of Pharmaceutical Science, 43(3), 279-289.
  • Samoggia, A., Riedel, B. (2019). Consumers’ perceptions of coffee health benefits and motives for coffee consumption and purchasing. Nutrients, 11(3), 653. https://doi.org/10.3390/nu11030653
  • Smrke, S., Opitz, E., Vovk, I., Yeretzian, C. (2013). How does roasting affect the antioxidants of a coffee brew? Exploring the antioxidant capacity of coffee via on-line antioxidant assays coupled with size exclusion chromatography. Food &Function. 4, 1082–1092. https://doi.org/10.1039/C3FO30377B
  • Sözlü, S., Yılmaz, B., Tek, N. (2017). Kahve Tüketimi ve Bazı Hastalıklarla İlişkisi Coffee Consumption and Relation with some disease. Sdü Sağlık Bilimleri Enstitüsü Dergisi, 8(2), 33-39. https://doi.org/10.22312/sdusbed.273937
  • Vignoli, J.A., Viegas, M.C., Bassoli, D.G., Benassi, M. (2014). Roasting process affects differently the bioactive compounds and the antioxidant activity of arabica and robusta coffee. Food Research International, 61, 279–285. https://doi.org/10.1016/j.foodres.2013.06.006
  • Vitaglione, P., Fogliano, V., Pellegrini, N. (2012). Coffee, colon function and colorectal cancer. Food&Function, 3, 916-922. https://doi.org/10.1039/C2FO30037K
  • Wachamo, H.L. (2017). Review on health benefit and risk of coffee consumption. Medicinal Aromatic Plants, 6(4), 1-12. https://doi.org/10.4172/2167-0412.1000301
  • Web1. (2020, Haziran 02). http://www.olaganustukanitlar.com/percolator-perkolator-nedir-nasil-calisir/ http://www.olaganustukanitlar.com/
  • Web2. (2020, Haziran 4). https://www.wikiwand.com/en/Vacuum_coffee_maker
  • https://www.wikiwand.com: https://www.wikiwand.com adresinden alındı.
  • Wierzejska, R. (2017). Can coffee consumption lower the risk of Alzheimer’s disease and Parkinson’s disease? A literature review. Archives of Medical Science, 13(3), 507-514. https://doi.org/10.5114/aoms.2016.63599
  • Wuerges, K.L., Dias, R.C., Viegas, M.C., Benassi, M.T. (2020). Kahweol and cafestol in coffee brews: comparison of preparation method. Revista Ciência Agronômica, 51(1). https://doi.org/10.5935/1806-6690.20200005
  • Yıldırım, S., Demir, E., Gök, İ. (2020). Türk ve filtre kahve örneklerindeki toplam antioksidan kapasiterin elektro-kimayasal yöntemle belirlenmesi. Bilecik Şeyh Edebali Üniversitesi Fen Bilimleri Dergisi, 7(1), 382-393. https://doi.org/10.35193/bseufbd.736123
  • Yeretzian, C., Jordan, A., Badoud, R., Lindinger, W. (2002). From the green bean to the cup of coffee: investigating coffee roasting by on-line monitoring of volatiles. European Food Research and Technology, 214, 92–104. https://doi.org/10.1007/s00217-001-0424-7
  • Zain, M.Z.M., Shori, A.B., Baba, A.S. (2017). Composition and health properties of coffee bean. European Journal of Clinical and Biomedical Sciences, 3(5), 97-100. https://doi.org/10.11648/j.ejcbs.20170305.13 Zhang, C., Linforth, R., Fisk, I.D. (2012). Cafestol extraction yield from different coffee brew mechanism. Food Research International, 49, 27-31. https://doi.org/10.1016/j.foodres.2012.06.032
There are 82 citations in total.

Details

Primary Language Turkish
Subjects Food Engineering
Journal Section Review Articles
Authors

İlkay Gök 0000-0002-4871-8981

Publication Date October 1, 2021
Submission Date December 16, 2020
Published in Issue Year 2021

Cite

APA Gök, İ. (2021). Kavurma işlemi, demleme/pişirme yöntemlerinin kahvenin biyoaktif bileşenlerine etkisi: Fonksiyonel içecek olarak insan sağlığına faydaları. Food and Health, 7(4), 311-328. https://doi.org/10.3153/FH21032

ustresim_2021_1.png

Journal is licensed under a 

CreativeCommons Attribtion-ShareAlike 4.0 International Licence 146271331027042

Diamond Open Access refers to a scholarly publication model in which journals and platforms do not charge fees to either authors or readers.

Open Access Statement:
This is an open access journal which means that all content is freely available without charge to the user or his/her institution. Users are allowed to read, download, copy, distribute, print, search, or link to the full texts of the articles, or use them for any other lawful purpose, without asking prior permission from the publisher or the author. This is in accordance with the BOAI definition of open access.

Archiving Policy:


Archiving is done according to ULAKBİM "DergiPark" publication policy (LOCKSS).