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

Yıl 2021, Cilt 7, Sayı 4, 311 - 328, 01.10.2021
https://doi.org/10.3153/FH21032

Öz

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.

Kaynakça

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

Yıl 2021, Cilt 7, Sayı 4, 311 - 328, 01.10.2021
https://doi.org/10.3153/FH21032

Öz

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.

Kaynakça

  • 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
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Ayrıntılar

Birincil Dil Türkçe
Konular Gıda Bilimi ve Teknolojisi
Bölüm Review Articles
Yazarlar

İlkay GÖK (Sorumlu Yazar)
İSTANBUL OKAN ÜNİVERSİTESİ
0000-0002-4871-8981
Türkiye

Yayımlanma Tarihi 1 Ekim 2021
Başvuru Tarihi 16 Aralık 2020
Kabul Tarihi 13 Nisan 2021
Yayınlandığı Sayı Yıl 2021, Cilt 7, Sayı 4

Kaynak Göster

Bibtex @İnceleme makalesi { jfhs841552, journal = {Food and Health}, issn = {}, eissn = {2602-2834}, address = {Vidin Caddesi No:28 D:4 Kocamustafapaşa 34107 Fatih İstanbul}, publisher = {Özkan ÖZDEN}, year = {2021}, volume = {7}, pages = {311 - 328}, doi = {10.3153/FH21032}, title = {Kavurma işlemi, demleme/pişirme yöntemlerinin kahvenin biyoaktif bileşenlerine etkisi: Fonksiyonel içecek olarak insan sağlığına faydaları}, key = {cite}, author = {Gök, İlkay} }
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 . DOI: 10.3153/FH21032
MLA Gök, İ. "Kavurma işlemi, demleme/pişirme yöntemlerinin kahvenin biyoaktif bileşenlerine etkisi: Fonksiyonel içecek olarak insan sağlığına faydaları" . Food and Health 7 (2021 ): 311-328 <http://jfhs.scientificwebjournals.com/tr/pub/issue/64186/841552>
Chicago Gök, İ. "Kavurma işlemi, demleme/pişirme yöntemlerinin kahvenin biyoaktif bileşenlerine etkisi: Fonksiyonel içecek olarak insan sağlığına faydaları". Food and Health 7 (2021 ): 311-328
RIS TY - JOUR T1 - Kavurma işlemi, demleme/pişirme yöntemlerinin kahvenin biyoaktif bileşenlerine etkisi: Fonksiyonel içecek olarak insan sağlığına faydaları AU - İlkay Gök Y1 - 2021 PY - 2021 N1 - doi: 10.3153/FH21032 DO - 10.3153/FH21032 T2 - Food and Health JF - Journal JO - JOR SP - 311 EP - 328 VL - 7 IS - 4 SN - -2602-2834 M3 - doi: 10.3153/FH21032 UR - https://doi.org/10.3153/FH21032 Y2 - 2021 ER -
EndNote %0 Food and Health Kavurma işlemi, demleme/pişirme yöntemlerinin kahvenin biyoaktif bileşenlerine etkisi: Fonksiyonel içecek olarak insan sağlığına faydaları %A İlkay Gök %T Kavurma işlemi, demleme/pişirme yöntemlerinin kahvenin biyoaktif bileşenlerine etkisi: Fonksiyonel içecek olarak insan sağlığına faydaları %D 2021 %J Food and Health %P -2602-2834 %V 7 %N 4 %R doi: 10.3153/FH21032 %U 10.3153/FH21032
ISNAD Gök, İlkay . "Kavurma işlemi, demleme/pişirme yöntemlerinin kahvenin biyoaktif bileşenlerine etkisi: Fonksiyonel içecek olarak insan sağlığına faydaları". Food and Health 7 / 4 (Ekim 2021): 311-328 . https://doi.org/10.3153/FH21032
AMA Gök İ. Kavurma işlemi, demleme/pişirme yöntemlerinin kahvenin biyoaktif bileşenlerine etkisi: Fonksiyonel içecek olarak insan sağlığına faydaları. Food Health. 2021; 7(4): 311-328.
Vancouver Gök İ. Kavurma işlemi, demleme/pişirme yöntemlerinin kahvenin biyoaktif bileşenlerine etkisi: Fonksiyonel içecek olarak insan sağlığına faydaları. Food and Health. 2021; 7(4): 311-328.
IEEE İ. Gök , "Kavurma işlemi, demleme/pişirme yöntemlerinin kahvenin biyoaktif bileşenlerine etkisi: Fonksiyonel içecek olarak insan sağlığına faydaları", Food and Health, c. 7, sayı. 4, ss. 311-328, Eki. 2021, doi:10.3153/FH21032

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