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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

İlkay Gök

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.

Anahtar Kelimeler

Coffee Brewing technique Coffee roasting Bioactive compounds Functional food

Kaynakça

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  • 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
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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

İlkay Gök

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.

Anahtar Kelimeler

Kahve Demleme/pişirme Kahve kavurma Biyoaktif bileşenler Fonksiyonel gıda

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
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  • 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
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  • 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
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  • 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
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  • 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
Toplam 82 adet kaynakça vardır.

Ayrıntılar

Birincil Dil Türkçe
Konular Gıda Mühendisliği
Bölüm Review Articles
Yazarlar

İlkay Gök 0000-0002-4871-8981

Yayımlanma Tarihi 1 Ekim 2021
Gönderilme Tarihi 16 Aralık 2020
Yayımlandığı Sayı Yıl 2021Cilt: 7 Sayı: 4

Kaynak Göster

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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