Extraction of Diterpene-Phytochemicals in Raw and Roasted Coffee Beans and Beverage Preparations and Their Relationship
Cafestol and kahweol are expressive furane-diterpenoids from the lipid fraction of coffee beans with relevant pharmacological properties for human health. Due to their thermolability, they suffer degradation during roasting, whose products are poorly studied regarding their identity and content in t...
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| Format: | Article |
| Language: | English |
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MDPI AG
2023-04-01
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| Series: | Plants |
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| Online Access: | https://www.mdpi.com/2223-7747/12/8/1580 |
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| author | Fábio Junior Moreira Novaes Maria Alice Esteves da Silva Diana Cardoso Silva Francisco Radler de Aquino Neto Claudia Moraes Rezende |
| author_facet | Fábio Junior Moreira Novaes Maria Alice Esteves da Silva Diana Cardoso Silva Francisco Radler de Aquino Neto Claudia Moraes Rezende |
| author_sort | Fábio Junior Moreira Novaes |
| collection | DOAJ |
| description | Cafestol and kahweol are expressive furane-diterpenoids from the lipid fraction of coffee beans with relevant pharmacological properties for human health. Due to their thermolability, they suffer degradation during roasting, whose products are poorly studied regarding their identity and content in the roasted coffee beans and beverages. This article describes the extraction of these diterpenes, from the raw bean to coffee beverages, identifying them and understanding the kinetics of formation and degradation in roasting (light, medium and dark roasts) as the extraction rate for different beverages of coffee (filtered, Moka, French press, Turkish and boiled). Sixteen compounds were identified as degradation products, ten derived from kahweol and six from cafestol, produced by oxidation and inter and intramolecular elimination reactions, with the roasting degree (relationship between time and temperature) being the main factor for thermodegradation and the way of preparing the beverage responsible for the content of these substances in them. |
| first_indexed | 2024-03-11T04:37:15Z |
| format | Article |
| id | doaj.art-621ffd0fa5d642019e478a094b553ce5 |
| institution | Directory Open Access Journal |
| issn | 2223-7747 |
| language | English |
| last_indexed | 2024-03-11T04:37:15Z |
| publishDate | 2023-04-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Plants |
| spelling | doaj.art-621ffd0fa5d642019e478a094b553ce52023-11-17T20:58:42ZengMDPI AGPlants2223-77472023-04-01128158010.3390/plants12081580Extraction of Diterpene-Phytochemicals in Raw and Roasted Coffee Beans and Beverage Preparations and Their RelationshipFábio Junior Moreira Novaes0Maria Alice Esteves da Silva1Diana Cardoso Silva2Francisco Radler de Aquino Neto3Claudia Moraes Rezende4Chemistry Department, Federal University of Viçosa, Peter Henry Rolfs Avenue, Viçosa 36570-900, MG, BrazilAroma Analysis Laboratory, Chemistry Institute, Federal University of Rio de Janeiro, Avenida Athos da Silveira Ramos, 149, Bloco A, Sala 626A, Rio de Janeiro 21941-895, RJ, BrazilChemistry Department, Federal University of Viçosa, Peter Henry Rolfs Avenue, Viçosa 36570-900, MG, BrazilLaboratory for the Support of Technological Development (LADETEC), Chemistry Institute, Federal University of Rio de Janeiro, Avenida Horácio Macedo, 1281, Polo de Química, Bloco C, Rio de Janeiro 21941-598, RJ, BrazilAroma Analysis Laboratory, Chemistry Institute, Federal University of Rio de Janeiro, Avenida Athos da Silveira Ramos, 149, Bloco A, Sala 626A, Rio de Janeiro 21941-895, RJ, BrazilCafestol and kahweol are expressive furane-diterpenoids from the lipid fraction of coffee beans with relevant pharmacological properties for human health. Due to their thermolability, they suffer degradation during roasting, whose products are poorly studied regarding their identity and content in the roasted coffee beans and beverages. This article describes the extraction of these diterpenes, from the raw bean to coffee beverages, identifying them and understanding the kinetics of formation and degradation in roasting (light, medium and dark roasts) as the extraction rate for different beverages of coffee (filtered, Moka, French press, Turkish and boiled). Sixteen compounds were identified as degradation products, ten derived from kahweol and six from cafestol, produced by oxidation and inter and intramolecular elimination reactions, with the roasting degree (relationship between time and temperature) being the main factor for thermodegradation and the way of preparing the beverage responsible for the content of these substances in them.https://www.mdpi.com/2223-7747/12/8/1580<i>Coffea arabica</i>phytochemistrybioactive compoundsGC-MScommercial applications |
| spellingShingle | Fábio Junior Moreira Novaes Maria Alice Esteves da Silva Diana Cardoso Silva Francisco Radler de Aquino Neto Claudia Moraes Rezende Extraction of Diterpene-Phytochemicals in Raw and Roasted Coffee Beans and Beverage Preparations and Their Relationship Plants <i>Coffea arabica</i> phytochemistry bioactive compounds GC-MS commercial applications |
| title | Extraction of Diterpene-Phytochemicals in Raw and Roasted Coffee Beans and Beverage Preparations and Their Relationship |
| title_full | Extraction of Diterpene-Phytochemicals in Raw and Roasted Coffee Beans and Beverage Preparations and Their Relationship |
| title_fullStr | Extraction of Diterpene-Phytochemicals in Raw and Roasted Coffee Beans and Beverage Preparations and Their Relationship |
| title_full_unstemmed | Extraction of Diterpene-Phytochemicals in Raw and Roasted Coffee Beans and Beverage Preparations and Their Relationship |
| title_short | Extraction of Diterpene-Phytochemicals in Raw and Roasted Coffee Beans and Beverage Preparations and Their Relationship |
| title_sort | extraction of diterpene phytochemicals in raw and roasted coffee beans and beverage preparations and their relationship |
| topic | <i>Coffea arabica</i> phytochemistry bioactive compounds GC-MS commercial applications |
| url | https://www.mdpi.com/2223-7747/12/8/1580 |
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