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Kahweol and cafestol in coffee brews: comparison of preparation methods

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dc.contributor.author Wuerges, Karla Leticia
dc.contributor.author Dias, Rafael Carlos Eloy
dc.contributor.author Viegas, Marcelo Caldeira
dc.contributor.author Benassi, Marta de Toledo
dc.date.accessioned 2022-02-08T13:38:45Z
dc.date.available 2022-02-08T13:38:45Z
dc.date.issued 2020
dc.identifier.citation WUERGES, K. L. et al. Kahweol and cafestol in coffee brews: comparison of preparation methods. Revista Ciência Agronômica, Fortaleza, v. 51, n. 1, p. 1-6, jan./mar. 2020. pt_BR
dc.identifier.issn 1806-6690
dc.identifier.uri https://www.scielo.br/j/rca/a/hCQkqtKzbTVpXBXwmytns5y/?format=pdf&lang=en pt_BR
dc.identifier.uri http://www.sbicafe.ufv.br/handle/123456789/13298
dc.description.abstract The profile of bioactive compounds in coffee brews depends on the coffee bean species and varieties, harvesting and post-harvesting practices, roasting processes, and also on the brewing method. The present research aimed to study the contents of cafestol and kahweol - coffee diterpenes with a known impact on human health – comparing coffee beverages prepared using common brewing methods (filtered, espresso, and instant coffee brews). Filtered (cloth-filtered and paper-filtered), espresso and instant brews were obtained from a medium-roasted Coffea arabica coffee (NY 2). Five genuine replicates of each coffee brew were prepared, and the extracts were lyophilized. A validated UPLC-based method provided the content of diterpenes. The results were reported in mg of diterpene per g of solids or per a standard dose of 50 mL of coffee brew. Solids content of coffee brews ranged from 2.06 to 2.46 g 100 mL-1. All coffee brews presented low diterpene contents: 0.05 to 0.16 mg of kahweol and 0.11 to 0.14 mg of cafestol 50 mL-1. Instant coffee brew showed the lowest content of kahweol and absence of cafestol; this reduction was related to the production process of soluble coffee. Diterpenes content was similar in espresso and paper-filtered brews. The cloth-filtered coffee had lower solids content, but higher levels of diterpenes (in mg g-1 of solids). Similar cafestol and kahweol contents (mg 50 mL-1) were observed in filtered and espresso brews. pt_BR
dc.format pdf pt_BR
dc.language.iso en pt_BR
dc.publisher Universidade Federal do Ceará pt_BR
dc.relation.ispartofseries Revista Ciência Agronômica;v.51, n.1, 2020
dc.rights Open Access pt_BR
dc.subject Coffea arabica pt_BR
dc.subject Compostos bioativos pt_BR
dc.subject Espresso pt_BR
dc.subject Café filtrado pt_BR
dc.subject Café solúvel pt_BR
dc.subject.classification Cafeicultura::Café e saúde pt_BR
dc.title Kahweol and cafestol in coffee brews: comparison of preparation methods pt_BR
dc.type Artigo pt_BR

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