Caffeinated Coffee Research Articles

Effects of caffeinated coffee on physical and cognitive performance: Chronotype and time of day study

ABSTRACT This study examined the effects of caffeinated coffee (3 mg/kg) compared to decaffeinated coffee (placebo) on physical and cognitive performance in trained male athletes with morning (MT) and evening (ET) chronotypes, all of whom had moderate caffeine intake. Seventeen trained male athletes participated in various tests, including CP (a flanker task), hand grip strength test, back strength test, lower body Wingate sprint tests (peak and average power), and rating of perceived exertion (using the Borg Scale). The tests were conducted at two times of day: mornings (08:00 h−10:00 h) and evenings (16:00 h−18:00 h). Results indicated that caffeinated coffee significantly enhanced handgrip strength [F(1, 15) = 11.200, p = 0.001, η2p = .427], back strength [F(1, 15) = 8.695, p = 0.001, η2 p = 0.367], and lower body Wingate test performance, including peak strength [F(1, 15) = 8.384, p = 0.001, η2p = 0.359] and mean strength [F(1, 15) = 8.304, p = 0.001, η2p = 0.356], regardless of chronotype. Conversely, no significant differences were observed in the cognitive performance (CP) measured by the flanker task and in Borg’s perceived exertion ratings. When analyzing the interaction between groups × CAF & PLA, significant differences were found in the handgrip strength test [F(3, 45) = 17.443, p = 0.001, η2p = 0.538], back strength test [F(3, 45) = 19.926, p = 0.001, η2p = 0.571], peak power [F(3, 45) = 12.285, p = 0.001, η2p = 0.450], and average power [F(3, 45) = 6.633, p = 0.009, η2p = 0.307]. However, no significant differences were noted in cognitive performance (CP) and Borg perceived exertion ratings. These findings suggest that chronotype, timing of training, and caffeine consumption can significantly influence physical performance in trained men with moderate caffeine intake.

Coffee and tea consumption and the risk of head and neck cancer: An updated pooled analysis in the International Head and Neck Cancer Epidemiology Consortium.

The relations between coffee and tea consumption and head and neck cancer (HNC) incidence are unclear. With increasing global HNC burden, this study aims to examine the association between coffee, tea, and HNC. A pooled analysis of 9548 HNC cases and 15,783 controls from 14 individual-level case-control studies was conducted from the International Head and Neck Cancer Epidemiology consortium. Random-effects logistic regression was used to calculate odds ratios (ORs) and 95% confidence intervals (CIs) for HNC and its subsites, adjusting for sociodemographic and lifestyle factors. Compared to non-coffee drinkers, drinking >4 cups of caffeinated coffee daily was inversely associated with HNC (OR, 0.83; 95% CI, 0.69-1.00), oral cavity (OR, 0.70; 95% CI, 0.55-0.89), and oropharyngeal cancers (OR, 0.78; 95% CI, 0.61-0.99). Drinking 3-4 cups of caffeinated coffee was inversely associated with hypopharyngeal cancer (OR, 0.59; 95% CI, 0.39-0.91). Drinking decaffeinated coffee and drinking between >0 to <1 cup daily were inversely associated with oral cavity cancer (OR, 0.75; 95% CI, 0.64-0.87 and OR, 0.66; 95% CI, 0.54-0.81). Drinking tea was inversely associated with hypopharyngeal cancer (OR, 0.71; 95% CI, 0.59-0.87). Daily tea consumption of >0 to ≤1 cup was inversely associated with HNC (OR, 0.91; 95% CI, 0.84-0.98) and hypopharyngeal cancer (OR, 0.73; 95% CI, 0.59-0.91), but drinking >1 cup was associated with laryngeal cancer (OR, 1.38; 95% CI, 1.09-1.74). These findings support reduced HNC risk among coffee and tea drinkers. Future studies are needed to address geographical differences in types of coffee and tea to improve our understanding of the association of coffee and tea and global HNC risk.

Development of an analytical solution to diffusion equation for multidimensional solids of arbitrary shape

Mass transfer processes between solids and fluids are ubiquitous in the food engineering field and using simple analytical models for their simulation or estimation of mass diffusivities remains widespread. Unfortunately, these solutions are available only for a limited number of simple solid geometries which might not be applicable to all food shapes; thus, this study introduces a simple method to obtain the volume average concentration in multidimensional solids of arbitrary shape (SAS). The proposed method approximates the (analytical or numerical) solution of the SAS from the analytical solution of a properly sized box by minimizing a weighted similitude index between the original and box shapes. Besides, the method was generalized to consider the isotropic shrinkage of foods (that is, size reduction while maintaining the aspect ratio). The applicability of the equivalent box approach was exemplified by solving inverse problems for the estimation of caffeine diffusivity during aqueous extraction of green coffee beans and water diffusivity during lentil drying using data available from literature. The results were compared with those obtained by the finite element solution of the 3D mass transfer model using the real product shape. Mass diffusivities for caffeine in green coffee and for water in lentils estimated with the equivalent box approach were not statistically different (p>0.05) to those estimated by numerically solving the 3D mass transfer model under the same assumptions. This method represents a simple and reliable way to model mass transfer in complex-shaped foods.

Caffeine: A Multifunctional Efficacious Molecule with Diverse Health Implications and Emerging Delivery Systems.

Natural caffeine is found in many plants, including coffee beans, cacao beans, and tea leaves. Around the world, many beverages, including coffee, tea, energy drinks, and some soft drinks, have this natural caffeine compound. This paper reviewed the results of meta-studies on caffeine's effects on chronic diseases. Of importance, many meta-studies have shown that regularly drinking caffeine or caffeinated coffee significantly reduces the risk of developing Alzheimer's disease, epilepsy, and Parkinson's disease. Based on the health supplements of caffeine, this review summarizes various aspects related to the application of caffeine, including its pharmacokinetics, and various functional health benefits of caffeine, such as its effects on the central nervous system. The importance of caffeine and its use in alleviating or treating cancer, diabetes, eye diseases, autoimmune diseases, and cardiovascular diseases is also discussed. Overall, consuming caffeine daily in drinks containing antioxidant and neuroprotective properties, such as coffee, prevents progressive neurodegenerative diseases, such as Alzheimer's and Parkinson's. Furthermore, to effectively deliver caffeine to the body, recently developed nanoformulations using caffeine, for instance, nanoparticles, liposomes, etc., are summarized along with regulatory and safety considerations for caffeine. The U.S. Department of Agriculture (USDA) and the Food and Drug Administration (FDA) recommended that healthy adults consume up to 400 mg of caffeine per day or 5~6 mg/kg body weight. Since a cup of coffee contains, on average, 100 to 150 mg of coffee, 1 to 3 cups of coffee may help prevent chronic diseases. Furthermore, this review summarizes various interesting and important areas of research on caffeine and its applications related to human health.

Feasibility of dried blood spot collection for caffeine pharmacokinetic studies in microgravity: Insights from parabolic flight campaigns.

Therapeutic drug monitoring for astronauts faces limitations in conventional blood sampling and sample management onboard the international space station. Here, we explore the feasibility of dried blood spot (DBS) collection during parabolic flights (PF) to overcome these constraints. We assessed the feasibility of blood deposition on blotting paper for preanalytical aspects in a PF using synthetic blood. Subsequently, DBS sampling validation was carried out in another PF campaign. Twenty volunteers participated in a pharmacokinetic study on caffeine and its metabolite, paraxanthine, conducted during parabolic flights. After >18 h caffeine washout, coffee (115 mg), tea (30 mg) or dark chocolate (11 mg) were ingested by the participants. DBS samples were collected at baseline, during weightlessness and post-flight. Caffeine and paraxanthine were analysed using liquid chromatography-tandem mass spectrometry (LC-MS/MS). Genotyping for cytochrome P450-1A2 (CYP1A2) was performed and a metabolic ratio by area under the curve for caffeine and paraxanthine (AUCPAX/AUCCAF) for CYP1A2 was determined. A user experience survey was also conducted. Full in-flight pharmacokinetic study was feasible in seventeen volunteers with three unable to perform the sampling due to motion sickness. Nineteen participants (twelve males and seven females) completed pharmacokinetic profiles, with repeated pharmacokinetic studies for six participants. CYP1A2 genotyping resulted in eight ultrarapid, eleven intermediate, and one poor metabolizer. Among the women, four were on oestrogen contraceptives, a known inhibitor of CYP1A2, and were considered as poor metabolizers. Expected differences in kinetic profiles, consistent with consumption habits, the ingested dose and the genotypic/phenotypic information, were observed. The mean caffeine AUC for coffee, tea and chocolate were 9419ng.h.mL-1 (95% confidence interval [CI]: 6222-12 616, n = 10), 6917ng.h.mL-1 (95% CI: 2729-11 105), n = 7) and 3039ng.h.mL-1 (95% CI: 1614-4142, n = 12), respectively. The mean paraxanthine AUC were 10 566ng.h.mL-1 (95% CI: 6242-14 890, n = 10), 4011ng.h.mL-1 (95% CI: 2305-5716, n = 7) and 3638ng.h.mL-1 (95% CI: 1589-40 859, n = 12), respectively. The mean metabolic ratio in oestrogen-treated women was 0.53 (95% CI: 0.35-0.71) compared to 1.19 (95% CI: 0.99-1.33) in others. The mean metabolic ratio was 1.02 (95% CI: 0.81-1.23, n = 15) on the ground and 1.10 (95% CI: 0.70-1.41, n = 13) during the parabolic flights, with no significant difference observed between the two conditions. Overall participants were satisfied with the usability of the method. DBS collection was safe, stable, feasible and well accepted in weightlessness. This method would offer valuable insights into human metabolism adaptation during long-term spaceflight, addressing space pharmacology challenges.

Modification of the association between coffee consumption and constipation by alcohol drinking: A cross-sectional analysis of NHANES 2007-2010.

The association between coffee consumption and constipation remains unclear. This study aimed to examine the relationship of coffee consumption with the risk of constipation, while also investigating potential effect modifiers. This cross-sectional study included 7844 participants from the National Health and Nutrition Examination Survey (NHANES) 2007-2010. Coffee consumption was extracted from the 24-hour dietary recall. Constipation was assessed using the Bristol Stool Form Scale. The association between coffee consumption and constipation was assessed using multivariable restricted cubic spline and logistic regression with odds ratio (OR) and 95% confidence interval (CI). There was a J-shaped relationship between total coffee consumption and the risk of constipation in the whole population (p for nonlinearity = 0.049), with 1-2 cups/day of total coffee potentially reducing the risk of constipation by 39% (OR 0.61, 95% CI 0.35-1.06, p = 0.07). As for caffeinated coffee, a J-shaped association between its consumption and the risk of constipation was also observed in the whole population (p for nonlinearity = 0.008), with 1-2 cups/day being significantly associated with a reduced risk (OR 0.57, 95% CI 0.35-0.95, p = 0.03). When restricting to never drinkers of alcohol, the associations between total and caffeinated coffee consumption and constipation shifted to inverse linear trends, where at least 3 cups/day was significantly associated with an 88% reduction in constipation risk (total coffee: OR 0.12, 95% CI 0.02-0.68, p = 0.02; caffeinated coffee: OR 0.12, 95% CI 0.02-0.70, p = 0.02). Decaffeinated coffee showed no association with constipation. Consuming 1-2 cups of caffeinated coffee daily was associated with a reduced risk of constipation in the general population. Among never drinkers of alcohol, a linear protective effect was observed, with a notable 88% reduction in constipation risk for those consuming at least 3 cups per day. Moderate caffeinated coffee intake may therefore be a viable dietary strategy for managing constipation in the general population.

The Short-term Effects of Coffee and Caffeine on Intraocular Pressure in Healthy Subjects

Objective: Coffee consumption is a prevalent habit with potential implications for ocular health. This study investigated the short-term effect of caffeine in coffee beverages on healthy subjects’ intraocular pressure (IOP).Material and Methods: Thirty subjects (10 males, 23.40±1.33 years) attended three visits at similar times. During each visit, subjects were asked to ingest either 250 ml of water, 250 ml of caffeinated coffee, or 250 ml of decaffeinated coffee within five minutes. The initial drink set was randomised. IOP was measured before ingestion (baseline) and at 0-, 5-, 10-, 15-, 20-, 30, 45-, and 60 minutes after each beverage consumption. Repeated measures of ANOVA and pairwise analysis were utilised to analyse the IOP difference within and between groups. Results: Baseline IOP across beverage groups were not significantly different (p-value&gt;0.05). Water and caffeinated coffee groups showed a significant increase in IOP over time (p-value&lt;0.0005), whereas decaffeinated coffee did not (p-value=0.437). The highest IOP values recorded were 16.09±2.41 mmHg for water and 15.22±2.26 mmHg for caffeinated coffee, 10 minutes and 15 minutes post-consumption, respectively. IOP spiked until minute 45 for the caffeinated coffee group but only until minute 20 for the water group. IOP in the water and caffeinated coffee groups returned to baseline levels by minute 30 and 60, respectively.Conclusion: Caffeinated coffee has a prolonged effect on increasing IOP compared to water. Additionally, low doses of caffeine, such as those found in decaffeinated coffee, may protect against IOP spikes. Further study is needed to investigate the long-term effect of coffee and caffeine consumption on ocular health.

Segmented Market of Indonesian Coffee Exports to International Market: RFM Approach

This study aims to determine the characteristics of coffee products in the international market. Data is collected from coffee product export transaction data from 2011-2021, Indonesia Statistic. Export data were selected based on the Harmony system (HS) code of coffee and its derivatives. The analysis method used is RFM (Recency, Frequency, Monetary) Analysis. The results show that there are 12 categories of coffee products exported to 90 countries divided into 9 regions/zones respectively. Coffee export products with the highest interest are arabica WIB (not roasted and not decaffeinated wet-processed Arabica coffee beans) or Robusta OIB (unroasted, with caffeine) coffee. Then the best markets for coffee products exported by Indonesia are the United States, Japan, Malaysia, Germany, Egypt, Georgia, Australia, United Arab Emirate, and Ecuador. The second-best exported coffee product is roasted coffee, with caffeine, unground that being imported Malaysia, China, and New Zealand. The two categories contribute 98% of export volume of Indonesia’s exported coffee and 78% frequency. The study confirms that the choice of coffee and its derivative products in importing countries is influenced by purchase timing, frequency, and funds used. In addition, purchasing factors are also influenced by the characteristics of consumers and processed industries in these importing countries

Determining the Levels of Cortisol, Testosterone, Lactic Acid and Anaerobic Performance in Athletes Using Various Forms of Coffee.

Coffee is considered one of the most preferred and consumed beverage types in the world, and caffeine is known to increase physical performance due to its ergogenic properties. The aim of this study is to examine the effects of coffee consumption in different forms on cortisol, testosterone, lactic acid and anaerobic performance levels. A total of 15 licensed male football players participated in the research voluntarily. The research was implemented in a single-blind, counterbalanced, randomized and crossover study design. Participants were given caffeinated coffee (CK), decaffeinated coffee (placebo) (DK), powdered caffeine (in a gelatin capsule) (PC) and powdered placebo (maltodextrin in a capsule) (PM) on different days, and the Wingate test protocol was performed after the warm-up protocol. Blood samples were collected post-test. Cortisol, testosterone and lactic acid levels in the serum samples taken were determined by the ELISA method. As a result, it was revealed that caffeinated coffee given to participants who exercise increased anaerobic power. However, it was observed that lactic acid levels were higher in placebo and decaffeinated coffee. The highest level of cortisol was found in caffeinated coffee and powdered caffeine compared to the placebo. Testosterone values were observed to be highest in caffeinated coffee and decaffeinated coffee compared to a placebo. The study suggests that the type of caffeine is a factor that affects absorption rate, which impacts performance and hormone levels.

The acute effects of coffee ingestion on postural control and physical function in older adults: A randomised crossover trial

Caffeine consumption can elicit improvements in aspects of physical function in older adults but also, negatively modify standing balance, potentially increasing fall risk. However, balance alterations and changes in physical function induced by commonly consumed caffeine vehicles such as coffee have not been investigated. Therefore, this study investigated coffee ingestion providing 3 mg·kg BW−1 caffeine on balance performance and physical function, in a group of older adults. In a randomised, crossover design, 22 older adults (Male n = 10, Age: 68 ± 6 years) completed bipedal standing balance and physical function assessments (Senior Fitness Test) under one of the following conditions: caffeinated coffee (COF), decaffeinated coffee (DEC), placebo (PLA) or a control (CON) (no fluid ingestion). Centre of pressure (COP) root mean square and power frequency were calculated to characterise postural performance and strategy, respectively. The complexity (i.e., regularity) of the COP signal was also determined by calculating sample entropy. Caffeinated coffee had limited effects on COP outcomes. Frequency of the COP in the anteroposterior direction was greater following COF compared to DEC (P = 0.047;g = 0.29) but there were no statistical differences between COF and PLA or CON (P > 0.05). Furthermore, there were no significant performance differences between any conditions in all tests of physical function (P > 0.05). This suggests that coffee has limited effects on balance performance or physical function but may influence both balance complexity and the strategy utilised to maintain upright stance. Overall, a strong cup of coffee does not significantly influence balance and measures of functional performance in healthy older adults.

Effect of a 50 mg Caffeine Coffee Intake on Bowel Function Recovery in Postoperative Cesarean Delivery Patients: A Randomized Controlled Trial

Effect of a 50 mg Caffeine Coffee Intake on Bowel Function Recovery in Postoperative Cesarean Delivery Patients: A Randomized Controlled Trial

Experimental evolution of Saccharomyces cerevisiae for caffeine tolerance alters multidrug resistance and target of rapamycin signaling pathways.

Caffeine is a natural compound that inhibits the major cellular signaling regulator target of rapamycin (TOR), leading to widespread effects including growth inhibition. Saccharomyces cerevisiae yeast can adapt to tolerate high concentrations of caffeine in coffee and cacao fermentations and in experimental systems. While many factors affecting caffeine tolerance and TOR signaling have been identified, further characterization of their interactions and regulation remain to be studied. We used experimental evolution of S. cerevisiae to study the genetic contributions to caffeine tolerance in yeast, through a collaboration between high school students evolving yeast populations coupled with further research exploration in university labs. We identified multiple evolved yeast populations with mutations in PDR1 and PDR5, which contribute to multidrug resistance, and showed that gain-of-function mutations in multidrug resistance family transcription factors Pdr1, Pdr3, and Yrr1 differentially contribute to caffeine tolerance. We also identified loss-of-function mutations in TOR effectors Sit4, Sky1, and Tip41 and showed that these mutations contribute to caffeine tolerance. These findings support the importance of both the multidrug resistance family and TOR signaling in caffeine tolerance and can inform future exploration of networks affected by caffeine and other TOR inhibitors in model systems and industrial applications.

Impact of Coffee Intake on Measures of Wellbeing in Mice.

Coffee intake is increasingly recognized as a life-style factor associated with the preservation of health, but there is still a debate on the relative effects of caffeinated and decaffeinated coffee. We now tested how the regular drinking of caffeinated and decaffeinated coffee for 3 weeks impacted on the behavior of male and female adult mice. Males drinking caffeinated coffee displayed statistically significant lower weight gain, increased sensorimotor coordination, greater motivation in the splash test, more struggling in the forced swimming test, faster onset of nest building, more marble burying and greater sociability. Females drinking caffeinated coffee displayed statistically significant increased hierarchy fighting, greater self-care and motivation in the splash test and faster onset of nest building. A post-hoc two-way ANOVA revealed sex-differences in the effects of caffeinated coffee (p values for interaction between the effect of caffeinated coffee and sex) on the hierarchy in the tube test (p = 0.044; dominance), in the time socializing (p = 0.044) and in the latency to grooming (p = 0.048; selfcare), but not in the marble burying test (p = 0.089). Intake of decaffeinated coffee was devoid of effects in males and females. Since caffeine targets adenosine receptors, we verified that caffeinated but not decaffeinated coffee intake increased the density of adenosine A1 receptors (A1R) and increased A1R-mediated tonic inhibition of synaptic transmission in the dorsolateral striatum and ventral but not dorsal hippocampus, the effects being more evident in the ventral hippocampus of females and striatum of males. In contrast, caffeinated and decaffeinated coffee both ameliorated the antioxidant status in the frontal cortex. It is concluded that caffeinated coffee increases A1R-mediated inhibition in mood-related areas bolstering wellbeing of both males and females, with increased sociability in males and hierarchy struggling and self-care in females.

Peningkatan cita rasa kopi robusta terdekafeinasi melalui fermentasi ulang menggunakan mucilage tiruan

Some consumers prefer coffee's flavor but not caffeine's adverse effects. Therefore, a decaffeination method is used to reduce the amount of caffeine in coffee. However, decaffeination can decrease the flavor of the coffee. Accordingly, this study aimed to examine the influence of re-fermentation utilizing imitative mucilage from sweet potato and passion fruit pulp on the taste of decaffeinated coffee. The study's Robusta coffee green bean samples were treated: non- decaffeination and re-fermentation; non-decaffeination and re-fermententation; decaffeination and fermentation; and fermentation and decaffeination. Each sample was roasted and evaluated for flavor using the cupping test, and tests to green beans were also conducted for total acid, total dissolved solids, pH, phenolic, and volatile compounds. The results of this study indicate that decaffeination can reduce the taste of robusta coffee, as seen from the decreased cupping test results. However, decaffeinated coffee beans re-fermented with imitative mucilage exhibited increased cupping test values, total phenols, and volatile compounds. The decaffeination and further fermentation treatments decreased the total acid and dissolved solids. In contrast, the re-fermentation treatment impacted the increase in pH, total phenolic, and volatile compounds

Associations between different coffee types, neurodegenerative diseases, and related mortality: findings from a large prospective cohort study

BackgroundObservational studies have suggested associations between amount of coffee consumption and decreased risk of neurodegenerative diseases. However, these studies do not consider differences among coffee types, including sweetened, unsweetened, caffeinated, and decaffeinated varieties. ObjectivesThis study aims to identify associations between the consumption of various coffee types (sugar-sweetened, artificially sweetened, unsweetened, caffeinated, and decaffeinated) and risks of Alzheimer’s disease and related dementias (ADRD) and Parkinson’s disease (PD), along with related mortality. MethodsThis prospective study included 204,847 participants (44.7% males) from the UK Biobank. Cox proportional hazards models were used to assess the associations of coffee type with neurodegenerative outcome. On the basis of coffee consumption, participants were divided into 5 groups: non-coffee consumers, >0–1 cup/d, ≥1–2 cups/d, ≥2–3 cups/d, and ≥3 cups/d. ResultsOver a median follow-up of 9 y, the study documented 1696 cases of ADRD, 1093 cases of PD, and 419 neurodegenerative-related deaths. In the multivariate analysis, compared with non-coffee consumers, those with the highest intake of unsweetened and caffeinated coffee (≥3 cups/d) showed hazard ratios (95% confidence intervals) of 0.75 (0.62, 0.91) for ADRD, 0.71 (0.56, 0.91) for PD, and 0.67 (0.44, 1.01) for neurodegenerative-related death. However, no significant associations were noted in either decaffeinated or sugar/artificially sweetened coffee groups (P > 0.05). ConclusionsHigher intake of caffeinated coffee, particularly the unsweetened variety, was associated with reduced risks of ADRD and PD. No such associations were observed for sugar-sweetened or artificially sweetened coffee.

Protective Effect of Caffeine and Chlorogenic Acids of Coffee in Liver Disease.

Coffee is one of the most widely consumed beverages in the world due to its unique aroma and psychostimulant effects, mainly due to the presence of caffeine. In recent years, experimental evidence has shown that the moderate consumption of coffee (3/4 cups per day) is safe and beneficial to human health, revealing protective effects against numerous chronic metabolic diseases such as diabetes, cardiovascular, neurodegenerative, and hepatic diseases. This review focuses on two of coffee's main bioactive compounds, i.e., caffeine and chlorogenic acids, and their effects on the progression of chronic liver diseases, demonstrating that regular coffee consumption correlates with a lower risk of the development and progression of non-alcoholic steatohepatitis, viral hepatitis, liver cirrhosis, and hepatocellular carcinoma. In particular, this review analyzes caffeine and chlorogenic acid from a pharmacological point of view and explores the molecular mechanism through which these compounds are responsible for the protective role of coffee. Both bioactive compounds, therefore, have antifibrotic effects on hepatic stellate cells and hepatocytes, induce a decrease in connective tissue growth factor, stimulate increased apoptosis with anti-cancer effects, and promote a major inhibition of focal adhesion kinase, actin, and protocollagen synthesis. In conclusion, coffee shows many beneficial effects, and experimental data in favor of coffee consumption in patients with liver diseases are encouraging, but further prospective studies are needed to demonstrate its preventive and therapeutic role in chronic liver diseases.

Reducing Coffee Acidity and Caffeine through the Roasting Method using Azadirachtaindica Firewood

Coffee is known as an acidic drink, so it will make the stomach feel unpleasant. This research compares the roasting method with Azadirachta Indica firewood with machine and manual roasting processes. Each roasting method uses four maturity levels: light roast, medium roast, dark roast, and extra dark roast. The acidity test used a pH meter instrument, and the caffeine test used the spectrophotometric method, which was carried out at the Sucofindo Indonesia laboratory. The one-way ANOVA test analyzed each method's acidity and caffeine results statistically. It can be seen that the sig &lt; 0.05 in one-way ANOVA results for pH (0.006) and caffeine (0.013) coffee tests. So, there are significant differences in the three coffee roasting methods in reducing acidity and caffeine levels at each coffee roasting level. The average results of coffee acidity using the Azadirachta Indica wood roasting method (5.6), machine roasting (5.1), and manual roasting (4.8). The average yield of coffee caffeine with the Azadirachta Indica wood roasting method (2.13), machine roasting (2.55), and manual roasting (2.90). The roasting way using Azadirachta Indica firewood is the most effective, and there is a significant difference in reducing the acidity and caffeine of coffee at each level of coffee roasting. 55), and manual roasting (2.90). The most effective method of roasting is with Azadirachta Indica firewood, and there are significant differences in reducing the acidity and caffeine of coffee at each coffee roasting level. 55), and manual roasting (2.90). The most effective method of roasting is with Azadirachta Indica firewood, and there are significant differences in reducing the acidity and caffeine of coffee at each coffee roasting level.

Electrochemical determination of caffeine in coffee and non-alcoholic drinks using g-C3N4-ZnO modified glassy carbon electrode

Caffeine is a very important ingredient for preserving the nutritional quality of foods. But, when ingested in excess, it is responsible for numerous health problems, hence the analysis of caffeine in drinks and food products is a pivotal. This study employed g-C3N4/ZnO nanocomposite (NC) to analyze caffeine in coffee and soft drinks. Scanning electron microscopy (SEM), Fourier transform infrared (FTIR), X-ray diffraction (XRD), and Brunauer-Emmett-Teller (BET) were employed for structural characterization. Caffeine oxidation was successfully accomplished by modifying glassy carbon electrodes (GCEs) with g-C3N4/ZnO NC. The sensitivity of caffeine detection using g-C3N4/ZnO/GCE was noticeably improved because of its better electrocatalytic activity. The sensor showed good analytical performances like selectivity, inter-electrode reproducibility, and stability. It also responded a wide range to caffeine concentrations between 1 and 1000 µM. The estimated limit of detection (LOD) and quantification (LOQ) were found to be 0.063 µM and 0.211 µM, respectively. Caffeine content of real samples has also been effectively determined with recovery values of 91.41–103.84 %.

Caffeine and Purine Derivatives: A Comprehensive Review on the Chemistry, Biosynthetic Pathways, Synthesis-Related Reactions, Biomedical Prospectives and Clinical Applications.

Caffeine and purine derivatives represent interesting chemical moieties, which show various biological activities. Caffeine is an alkaloid that belongs to the family of methylxanthine alkaloids and it is present in food, beverages, and drugs. Coffee, tea, and some other beverages are a major source of caffeine in the human diet. Caffeine can be extracted from tea or coffee using hot water with dichloromethane or chloroform and the leftover is known as decaffeinated coffee or tea. Caffeine and its derivatives were synthesized via different procedures on small and large scales. It competitively antagonizes the adenosine receptors (ARs), which are G protein-coupled receptors largely distributed in the human body, including the heart, vessels, brain, and kidneys. Recently, many reports showed the effect of caffeine derivatives in the treatment of many diseases such as Alzheimer's, asthma, parkinsonism, and cancer. Also, it is used as an antioxidant, anti-inflammatory, analgesic, and hypocholesterolemic agent. The present review article discusses the synthesis, reactivity, and biological and pharmacological properties of caffeine and its derivatives. The biosynthesis and biotransformation of caffeine in coffee and tea leaves and the human body were summarized in the review.

Reaksi Daya Tahan Kardiovaskular Atlet Terhadap Efek Intake Kafein

This research aims to provide information on the use of natural food ingredients, namely caffeine in coffee as a supplement to support athlete performance which is much better and safer for the body than the use of chemical drugs as long as it is not used as a doping method, so in this research we will look at the effect of giving coffee caffeine. before exercise on the athlete's VO2max ability. In the body, one of the effects caused by caffeine is to accelerate vasodilation of blood vessels, thereby allowing blood circulation throughout the body to be more optimal. The research method used was pre-experiment involving 25 respondents. From this research, the average value of athletes' VO2max ability before caffeine intervention was 41.02 ml/kg/min, while the average athlete's VO2max ability after caffeine intervention was 44.85 ml/kg/min. So it can be concluded that there was an increase in the average value of the athlete's VO2max ability after the caffeine intervention or in other words the administration of caffeine had an effect on the athlete's VO2max ability.