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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

İlkay Gök

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.

Keywords

Coffee Brewing technique Coffee roasting Bioactive compounds Functional food

References

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

Year 2021, , 311 - 328, 01.10.2021

İlkay Gök

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.

Keywords

Kahve Demleme/pişirme Kahve kavurma Biyoaktif bileşenler Fonksiyonel gıda

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
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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

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