Consumption Of Coffee Beverages Research Articles

Variables Affecting the Extraction of Antioxidants in Cold and Hot Brew Coffee: A Review.

Coffee beans are a readily available, abundant source of antioxidants used worldwide. With the increasing interest in and consumption of coffee beverages globally, research into the production, preparation, and chemical profile of coffee has also increased in recent years. A wide range of variables such as roasting temperature, coffee grind size, brewing temperature, and brewing duration can have a significant impact on the extractable antioxidant content of coffee products. While there is no single standard method for measuring all of the antioxidants found in coffee, multiple methods which introduce the coffee product to a target molecule or reagent can be used to deduce the overall radical scavenging capacity. In this article, we profile the effect that many of these variables have on the quantifiable concentration of antioxidants found in both cold and hot brew coffee samples. Most protocols for cold brew coffee involve an immersion or steeping method where the coffee grounds are in contact with water at or below room temperature for several hours. Generally, a higher brewing temperature or longer brewing time yielded greater antioxidant activity. Most studies also found that a lower degree of coffee bean roast yielded greater antioxidant activity.

Integrated Approach to Spent Coffee Grounds Valorization in Biodiesel Biorefinery

With the increasing consumption of coffee beverages, an increased amount of food waste—spent coffee grounds (SCG)—is generated and disposed into landfills or combusted in incinerators. SCG are characterized as a highly polluting substance with partial toxicity due to the presence of caffeine, tannins, and polyphenols. It also contains 15% of oil on average, and its potential for biodiesel production is thus considerable. The aim of the presented work is to evaluate the possibility and technical potential of biodiesel production from the SCG oil (SCGO) by esterification and transesterification reaction. According to the characterization of the studied SCGO, this stream must be adjusted and purified to be utilized in the existing biodiesel production plant. Fatty acids (FA) represent 85.85% of the SCGO, with two dominant FAs—linoleic and palmitic acids. The necessity of removal and disposal of unsaponifiable matter, which accounts for 15% of the SCGO content, must be highlighted when producing biodiesel from the SCG. The objective of this research was the comparison of different biodiesel production processes, where a two-step transesterification process has been identified as the most successful method for biodiesel production from the SCGO with the highest ester content of 89.62% and the lowest content of unsaponifiable and unidentified matter in the final product. The novelty of the analyses is a characterization of the d unsaponifiable matter present in the SCGO, and the article highlights the importance of progression to be considered when evaluating the technical potential of the SCG biodiesel production integrated into a biorefinery. Nevertheless, the SCG biodiesel can contribute to fulfilling the mandatory share of advanced biofuel in the fuel energy mix given by national legislation and contribution to the circular economy approach of biorefineries.

Frequency of consumption of coffee beverages in the city of Mostar and caffeine intake

The aim of this study was to examine the frequency of consumption of coffee beverages in the city of Mostar. In 2019, an analysis of caffeine content was performed on HPLC in 10 different samples of coffee beverages. Samples of coffee were taken from the market of the city of Mostar by random selection. In addition to the High-performance liquid chromatography (HPLC) method, the study was conducted using empirical and descriptive methods. An assessment of daily (EDI) and weekly intake (EWI) was also performed were on the base of determined values of caffeine content in 10 different coffee samples. The acute toxic dose of caffeine is not well defined, but it is considered more than 10 grams of caffeine per day for adults, while in most countries it is not recommended that more than 450 mg of caffeine be consumed per day. The samples were found to be in accordance with the EFSA Scientific Opinion (European Food Safety Authority) stating that a single dose of 200 mg of caffeine from all sources does not pose a risk to the health of healthy adults. (EFSA, 2015).

Roles of Regulation and Lifestyle on Indonesian Coffee Consumption Behavior Across Generations

Coffee beverage consumption has become more important in the recent years and has touched the lifestyles of the old and young people. The research of coffee consumption, especially in relation to the lifestyles of the people, therefore needs to be intensified. The purpose of this study was to compare the contribution of regulation and lifestyle in determining coffee drink consumption among old and young consumers. The theory adopted was the SOR (stimulus-organism-response) theory and the AISAS (attention-interest-search-action-share) model approach. Data were collected online in April-May 2020, and obtained 413 valid respondent data, which consist of 207 old respondents and 206 young respondents. The results showed that the lifestyle variable had positive effects on attitude and search behavior of both young and old generations. The lifestyle variable also had significant effects on coffee consumption for both generations. The regulation variable had positive effects on attitude and action of young coffee consumers, but it had no effect on attitude, search and action of old consumers. The research suggests that, to increase coffee consumption, better regulation approach should consider the age of the consumer. Especially, more attention should be paid for the regulation on coffee marketing for older generation.

Acute dose-response effect of coffee-derived chlorogenic acids on the human vasculature in healthy volunteers: a randomized controlled trial

ABSTRACTBackgroundEpidemiological studies have reported lower risk of cardiovascular disease with moderate coffee consumption. In addition, emerging evidence indicates that consumption of coffee beverages enriched in chlorogenic acids (CGAs) may influence blood pressure and endothelial function, suggesting that the beneficial cardiovascular effect of coffee may relate to its CGA content.ObjectivesWe conducted a double-blind randomized crossover trial to test the effect of acute consumption of a decaffeinated green coffee extract (DGCE), rich in CGAs, on endothelial function in healthy subjects.MethodsWe compared 3 different doses of DGCE (302, 604, and 906 mg, respectively) with a placebo. Endothelial function was defined as the percentage change in the internal diameter of the brachial artery in response to flow-mediated dilation (%FMD). In addition, we followed the plasma concentration-time profiles of 25 systemic CGA metabolites over 24 h after DGCE consumption and we explored the relation between systemic concentrations of CGAs and the effect on %FMD.ResultsThe DGCE formulations containing different amounts of CGAs resulted in dose-proportional increases in overall total polyphenol concentrations. The systemic appearance of total CGAs was biphasic, in agreement with previous results suggesting 2 sites of absorption in the gastrointestinal tract. Compared with the placebo group, a significant FMD increase (>1%) was observed 8.5, 10, and 24 h after consumption of 302 mg DGCE (∼156.4 mg CGAs). The differences with placebo observed in the other 2 groups were not statistically significant. Evaluation of the relation between phenolic exposure and %FMD showed a positive tendency toward a larger effect at higher concentrations and different behavior of CGA metabolites depending on the conjugated chemical position.ConclusionsWe demonstrated an acute improvement in %FMD over time after ingestion of a DGCE, explained at least partly by the presence in the blood circulation of CGAs and their metabolites. This trial was registered at clinicaltrials.gov as NCT03520452.

The calming effect of roasted coffee aroma in patients undergoing dental procedures

Coffee beverage consumption is well-known to exert various health benefits; however, the effects of coffee aroma are rarely explored. This study aimed to investigate the calming effect of inhaling coffee aroma while the patients underwent dental procedures (probing and scaling). Salivary α-amylase (sAA) and cortisol (sCort) levels were measured as proxies of sympathetic nervous system and hypothalamic–pituitary–adrenal axis responses to stress respectively. Blood pressures and pulse rates were recorded. The results showed that undergoing dental procedures could increase sAA and sCort levels of the patients inhaling sham aroma while those inhaling coffee aroma had significantly decreased sAA and sCort levels (40% and 25% differences, respectively). The pulse rates of those inhaling coffee aroma were also lower. Subjective assessment using visual analog scale was in line with objective measures as well. The preference for coffee aroma or the frequency of coffee drinking had no effect on the sAA and sCort responses. This is the first study to provide evidence on the effect of coffee aroma on sAA and sCort levels in patients undergoing dental procedures.

Associations between tea and coffee beverage consumption and the risk of lung cancer in the Singaporean Chinese population.

Tea and coffee are widely consumed beverages. Tea flavonoids have been shown to inhibit lung tumorigenesis using in vitro and in vivo models. Conversely, coffee contains complex mixtures of biochemically active compounds, some of which may have genotoxic and mutagenic properties. However, previous epidemiologic studies have shown inconsistent results on tea and coffee in relation to lung cancer risk. The Singapore Chinese Health Study is a population-based prospective cohort of 63,257 Singaporean Chinese men and women, with an average of 17.7years of follow-up. Information on tea and coffee consumption and other lifestyle factors was collected through in-person interviews at baseline. Multivariable Cox regression models were used to estimate hazard ratios (HRs) and 95% confidence intervals (CIs) for the associations with adjustment for potential confounders. There were 1486 incident lung cancer cases. Compared to non-daily coffee drinkers, HRs (95% CIs) of lung cancer riskfor those consuming one, two, and three or more cups of coffee per day were 1.18 (1.02-1.36), 1.21 (1.05-1.40), and 1.32 (1.08-1.62) respectively (P for trend = 0.0034). The highest category of black tea consumption (at least 2 cups per day) was inversely associated with risk of lung cancer [HR (95% CI) = 0.73 (0.53-0.99)], particularly among men [HR (95% CI) = 0.67 (0.47-0.95)], compared to less-than-weekly black tea drinkers, although the interaction by sex was not statistically significant. Coffee beverage consumption was associated with higher risk of developing lung cancer. On the other hand, black tea intake was associated with lower risk of lung cancer among men in our cohort, and further studies are needed to confirm this association.

Coffee: A Dietary Intervention on Type 2 Diabetes?

Coffee beverages, prepared in a multitude of ways around the world, are increasingly part of our daily lives. Although considered an unhealthy beverage for decades, coffee is increasingly the headline of medical journals in association with a reduced risk for several diseases. What if this beverage could give us pleasure, while modulating mood and lowering the risk for several diseases of the modern society, including type 2 diabetes (T2D)? Based on the most recent epidemiological and research data, long-term consumption of coffee beverages is associated with a lower risk of developing T2D in healthy individuals, probably involving multiple mechanisms, with interventions on glucose homeostasis, antioxidant activity, and inflammatory biomarkers. Several coffee constituents potentially responsible for these effects are described, as well as the factors that make their presence highly variable, with interesting effects associated with chlorogenic acids, trigonelline and norharman. Due to the high number of compounds contained in coffee, we explore the potential synergic effect within the coffee matrix. Moreover, acute coffee consumption shows different health effects from those achieved on a long-term daily consumption, and not all coffee beverages are similar. Still, despite the huge amount or work developed in the last decade, the substances and mechanisms behind these protective effects on T2D are still to be fully elucidated, being therefore soon for dietary interventions based on coffee.

Examining emotions and comparing the EsSense Profile® and the Coffee Drinking Experience in coffee drinkers in the natural environment

Emotions were measured using two methods: the EsSense Profile® and the Coffee Drinking Experience (CDE) using coffee drinkers in a large metropolitan city. The CDE is a product specific emotion scale developed for coffee consumption. The objectives of the study were to measure and compare emotion changes elicited by coffee beverages consumption using the EsSense Profile® and CDE. Time of the day and gender effects were also considered as possible influences. A total of 332 coffee shop customers from six coffee shops in the Philadelphia, Pennsylvania area participated in the natural environment study. Questionnaires were placed at the coffee shop instructing voluntary participants to rate their emotions on a 5-point intensity scale before and after consuming their coffee beverage purchased from the coffee shop. The response rate from the six coffee shops was 57%. Both scales showed participants showed positive emotions before coffee consumption and rated the negative or unclassified terms (aggressive, bored, disgusted, guilty, and worried) the lowest in emotional intensity. Emotional change from coffee beverage consumption was captured by energetic, satisfied, and pleased by both scales at similar rating. However, additional significant emotional changes were found when using CDE in boosted, jolted, and jump start. Both male and female participants felt both positive and negative emotions with neither gender showing more pronounced emotions. For time of day effects, the evening group showed less emotion changes than the morning and afternoon group.

Consumption of caffeinated beverages and the awareness of their caffeine content among Dutch students

The purpose of the current study was to examine the knowledge of caffeine content of a variety of caffeinated beverages among Dutch university students. A pencil-and-paper survey was conducted among N = 800 Dutch students. Most participants (87.8%) reported consuming caffeinated beverages during the past 24 h. Their mean ± SD past 24-h caffeine intake from beverages was 144.2 ± 169.5 mg (2.2 ± 3.0 mg/kg bw). Most prevalent sources of caffeine were coffee beverages (50.8%) and tea (34.8%), followed by energy drink (9.2%), cola (4.7%), and chocolate milk (0.5%). Participants had poor knowledge on the relative caffeine content of caffeinated beverages. That is, they overestimated the caffeine content of energy drinks and cola, and underestimated the caffeine content of coffee beverages. If caffeine consumption is a concern, it is important to inform consumers about the caffeine content of all caffeine containing beverages, including coffee and tea. The current findings support previous research that the most effective way to reduce caffeine intake is to limit the consumption of coffee beverages and tea.

Effect of simultaneous consumption of soymilk and coffee on the urinary excretion of isoflavones, chlorogenic acids and metabolites in healthy adults

The effect of the simultaneous ingestion of soymilk and coffee on the urinary excretion of isoflavones (ISO) and chlorogenic acids (CGA) was investigated for the first time in humans. In a randomized crossover study, soy (79.7 µmol ISO), coffee (561.2 µmol CGA) and soy–coffee beverage (79.7 µmol ISO and 561.2 µmol CGA) were ingested by adult subjects (n = 6) after overnight fasting. Urinary excretion of ISO aglycones and metabolites during 48 h after soy and soy–coffee beverages consumption was 22.0 ± 19.1 and 20.3 ± 9.4 µmol, respectively, with no difference between treatments. CGA and metabolite excretion during 24 h after coffee and soy–coffee beverage consumption was 3.4 ± 1.2 and 3.1 ± 0.6 mmol, respectively. However, a 42% decrease in levels of CGA and primary metabolites and not of colonic metabolites was observed in urine after soy–coffee beverage consumption compared to plain coffee, indicating that substances present in soymilk, most likely proteins, bind CGA reversibly, decreasing their absorption in the digestive tract.

Influence of Milk on Aroma Release and Aroma Perception during Consumption of Coffee Beverages

Influence of Milk on Aroma Release and Aroma Perception during Consumption of Coffee Beverages

Ambient Mass Spectrometry Employed for Direct Analysis of Intact Arabica Coffee Beans

The ambient ionization mass spectrometry techniques: desorption electrospray ionization (DESI) and easy ambient sonic-spray ionization (EASI) were explored as fast and simple ways to directly analyze the surface of intact green Arabica coffee beans treated by the dry, semi-dry and wet post-harvest methods. Five compounds were identified, including three components of the waxy layer that covers the green coffee beans (βN-arachinoyl-5-hydroxytryptamide, βN-behenoyl- 5-hydroxytryptamide, and βN-lignoceroyl-5-hydroxytryptamide) and that are commonly related to related to stomach irritations caused by coffee beverage consumption in sensitive people. Moreover, the multivariate statistical tool principal component analysis (PCA) was employed to differentiate the coffee post-harvest methods using data from the mass spectrometry fingerprinting analyses. Extraction procedures or sample pretreatment steps were not required for DESI and EASI analyses and the results obtained suggest therefore that these techniques could be used for rapid quality control and certification processes of coffees samples.

대전·충남지역 대학생의 커피음료 섭취 실태 및 커피음료와 동반간식을 통한 열량 섭취 기여 비율 조사

This study was performed to investigate the consumption of coffee beverages and energy contribution ratios of coffee beverages and accompanying snacks by college students in Deajeon City and Chungnam Province in Korea. Questionnaire survey, dietary survey, and snack survey using food record method during 3-days were carried out. As a result, we found that 86.9% of male students and 75.6% of female students consumed coffee beverages usually, with no differences between the two groups. However, the frequency of coffee beverages consumed by female students out-numbered that of male students by 1 cup a day to 1-2 cups a week (p<0.05). Furthermore, male students most likely consumed coffee beverages at schools or academies, but female students consumed them at coffee shops (p<0.01). The reasons male students gave to consume coffee beverages were for scent, taste, fatigue, and to stay awake. Similarly, the reasons female students gave to consume coffee beverages were for scent, taste, habit, and to stay awake (p<0.01). Fully 58.1% of male students and 80.0% of female students ate snacks along with coffee beverages (p<0.01). Most male students substituted a coffee beverage and accompanying snack for a regular meal once a month. Female students were doing it at most 2-3 times a month (p<0.05). The mean daily dietary energy intake of male students was 1,924 kcal/d, and of female students was 1,518 kcal/d (p<0.001), which both were below the estimated energy requirements. Male students obtained 285.6 kcal/d and female students obtained 289.5 kcal/d from coffee beverages and accompanying snacks. There was a significant different in dietary intake of energy (p<0.05), calcium, and iron (p<0.001) for each ratio of reference intake between male and female students. The students who ate larger amounts of coffee beverages and accompanying snacks consumed less dietary energy, protein, calcium, and iron, respectively (p<0.05). These results show that many students consume coffee beverages regularly and obtain large amounts of energy from coffee beverages and accompanying snacks. It also shows that student's dietary nutrient intake tends to be poorer, as he or she obtains more energy from coffee beverages and accompanying snacks. Therefore, it is critical to monitor the influence of consumption of coffee beverages and accompanying snacks on the dietary nutrient intakes and health of college students, and to provide nutrition education about the proper consumption of coffee beverages and accompanying snacks based on scientific evidence.

Activity-Guided Fractionation to Characterize a Coffee Beverage that Effectively Down-Regulates Mechanisms of Gastric Acid Secretion as Compared to Regular Coffee

In some individuals, the consumption of coffee beverages is related to symptoms of gastric irritation. Hot water steam-treatment of raw coffee beans is hypothesized to reduce the contents of stomach irritating compounds, and products to which this technology is applied are launched as stomach-friendly coffee. However, data on the effect of steam-treated coffee on gastric acid secretion are conflicting and it has not been proven yet as to which coffee components act as pro- or antisecretory stimulants. The work presented here aimed at the characterization of a coffee beverage that effectively down-regulates mechanisms of proton secretion in human gastric cells (HGT-1). At first, a regular coffee beverage was fractionated by using solvents of different polarity: water, ethylacetate, dichloromethane, and pentane. Functional assays on the proton secretory activity (PSA) of these solvent fractions revealed the least pronounced effect for the water fraction, for which quantitative analyses demonstrated the highest distribution of chlorogenic acid (95%), (beta)N-alkanoyl-5-hydroxytryptamides (55%), and N-methylpyridinium (N-MP, >99%) among all fractions. Following experiments demonstrated that HGT-1 cells treated with regular coffee fortified with N-MP at a concentration of about 20 mg/mL N-MP showed a significantly decreased PSA as compared to cells which were exposed to coffee beverages containing higher (32-34 mg/L) or lower (5 mg/L) N-MP concentrations. Results from cellular pathway analyses of transcription (ATF-1 and Akt1) and signaling (cAMP and EGFr) factors and kinases (ERK1/2), and experiments on the gene expression of pro (histamine-HRH2 and acetylcholine-CHRM3)- and anti (somatostatin-SSTR1)-secretory receptors and H(+),K(+)-ATPase verified this antisecretory activity of N-MP in coffee beverages.

Measurement of the Intracellular pH in Human Stomach Cells: A Novel Approach To Evaluate the Gastric Acid Secretory Potential of Coffee Beverages

As the consumption of coffee beverages sometimes is reported to cause gastric irritation, for which an increased stomach acid secretion is one of the promoting factors, different processing technologies such as steam-treatment have been developed to reduce putative stomach irritating compounds. There is evidence-based data neither on the effect of detailed processing variations nor on individual coffee components affecting the proton secretory activity (PSA). This work aimed at developing a screening model suitable for investigating the effects of commercial coffee beverages and components thereof on human parietal cells. Human gastric cancer cells (HGT-1) were treated with reconstituted freeze-dried coffee beverages prepared from customary coffee products such as regular coffee (RC, n = 4), mild bean coffee (MBC, n = 5), stomach friendly coffee (SFC, n = 4), and SFC decaffeinated (SFCD, n = 3). PSA was analyzed by flow cytometry using the pH-sensitive dye SNARF-AM. Treatment of the cells with MBC did not result in a PSA different from RC treatment (p <or= 0.07), whereas cells treated with SFC (p <or= 0.04) or SFCD (p <or= 0.03) showed a significantly lower PSA than those treated with RC. Quantitative and principle component analysis of putative stomach irritating compounds revealed significantly reduced contents of (beta)N-alkanoyl-5-hydroxytryptamides, caffeine, N-methylpyridinium, and catechol in SFCD compared to RC. However, none of these compounds seem to act as the sole key bioactive reducing the PSA of SFCD, since their contents in MBC and SFC samples were not different from those in RC samples, although the PSA of these beverages was significantly lower than that of reconstituted freeze-dried RC beverage.

Time‐dependent Component‐specific Regulation of Gastric Acid Secretion‐related Proteins by Roasted Coffee Constituents

Consumption of coffee beverages has been reported to cause gastric irritation in some consumers as a result of increased gastric acid secretion. In the complex mechanisms of gastric acid secretion, the activity and expression of the H+,K+-ATPase is regulated by transmitters, such as histamine, acetylcholine, gastrin, somatostatin, and their corresponding receptors. Here, we report the effect of three coffee constituents, chlorogenic acid, caffeine, and N-methyl pyridinium ions, on the expression of the histamine receptor H2, the acetylcholine receptor M3, the gastrin receptor, the somatostatin receptor, and the H+,K+-ATPase. Human gastric cancer cells were exposed to chlorogenic acid, caffeine, or N-methyl pyridinium in their coffee brew-representative concentrations as well as to physiological stimulators of gastric acid secretion. Gene expression levels of receptor proteins and those of the H+,K+-ATPase were measured at different time points by real-time PCR. Expression of prosecretory receptors significantly increased between one and one-half to twofold after treatment with chlorogenic acid or caffeine compared to control cells at the same time point. Chlorogenic acid and caffeine also increased the H+,K+-ATPase gene expression twofold higher compared to control cells. In contrast, N-methyl pyridinium downregulated the expression of the prosecretory gastrin receptor significantly, by -27%. In conclusion, chlorogenic acid, caffeine, and N-methyl pyridinium impair the expression of gastric acid secretion-related proteins in a time-dependent manner. Future work will be aimed at the elucidation of the cooperative interplay of individual components using recombinates of single coffee constituents.

Gourmet coffee beverage consumption among college women

Gourmet coffee beverages (GCBs) are relatively new products in the foodservice industry that consist of high-energy coffee drinks. A descriptive study was conducted to evaluate the frequency of consumption of GCBs and their energy and fat contribution to overall dietary intake in college women using a beverage questionnaire and a 3-day food diary. A convenience sample of 165 undergraduate and graduate women attending Simmons College completed a beverage questionnaire, and a subsample of 41 women completed a 3-day food diary. Mean reported GCB consumption was 2.5 times/week for the entire sample and 7 times/week for the food diary subsample. A comparison of GCB consumers and nonconsumers indicated that GCB drinkers had a 206 kcal/day higher intake ( P=.250) and a 32 g higher sugar intake than nonconsumers ( P<.05). A significant percentage of college women consume GCBs, which contributes additional energy and fat to dietary intake. Over time, this could potentially affect weight status.