Abstract
Coffee drinking has been associated with a lower risk of certain chronic diseases and overall mortality. Its effects on disease risk may vary according to the type of coffee brew consumed and its chemical composition. We characterized variations in the chemical profiles of 76 coffee brew samples representing different brew methods, roast levels, bean species, and caffeine types, either prepared or purchased from outlets in Rockville, Maryland, United States of America. Samples were profiled using liquid chromatography coupled with high-resolution mass spectrometry, and the main sources of chemical variability identified by the principal component partial R-square multivariable regression were found to be brew methods (Rpartial2 = 36%). A principal component analysis (PCA) was run on 18 identified coffee compounds after normalization for total signal intensity. The three first principal components were driven by roasting intensity (41% variance), type of coffee beans (29%), and caffeine (8%). These variations were mainly explained by hydroxycinnamoyl esters and diketopiperazines (roasting), N-caffeoyltryptophan, N-p-coumaroyltryptophan, feruloylquinic acids, and theophylline (coffee bean variety) and theobromine (decaffeination). Instant coffees differed from all coffee brews by high contents of diketopiperazines, suggesting a higher roast of the extracted beans. These variations will be important to consider for understanding the effects of different coffee brews on disease risk.
Highlights
Coffee drinking has been consistently linked to lower risk of overall mortality [1,2,3,4], diabetes [5], cardiovascular diseases [6], and cancers of the liver [7,8] and endometrium [9,10] in epidemiological studies
The aim of this study was to analyze through an agnostic untargeted metabolomic approach a wide range of coffee brews in order to identify coffee characteristics that have the greatest influence on their chemical profile
principal components (PC)-PR2 analysis revealed that brew method explained the largest proportion of variability in metabolomic data (Rpartial 2 = 36%), followed by roast (Rpartial 2 = 16%), bean type (Rpartial 2 = 9%) and caffeine (Rpartial 2 = 7%)
Summary
Coffee drinking has been consistently linked to lower risk of overall mortality [1,2,3,4], diabetes [5], cardiovascular diseases [6], and cancers of the liver [7,8] and endometrium [9,10] in epidemiological studies. Possible harmful effects have been examined, but no consistent evidence of harmful associations with diseases could be found, except for outcomes related to pregnancy and the risk of fractures in women [11]. The mechanisms underlying these associations are likely mediated by any of the thousands of specific coffee phytochemicals present in the beans or produced during roasting. Raw coffee beans include both Arabica and Robusta species that are roasted to different degrees.
Sign-in/Register to view highlights & summary Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a callDisclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.
