Coffee Components Research Articles

English

The study aimed at comparing the effects of three coffee pulping methods on the physico-chemical properties and sensory qualities of coffee. The coffee cherries were processed by disc pulper, drum pulper and eco-pulper methods which varied on mode of operations and mucilage removal methods. The coffee parchment were dried to moisture content of 10 ± 1% and green coffee beans were evaluated for parameters including moisture content, mass, volume, density, pH, titratable acidity, protein, sucrose and lipids content of green coffee beans. The parameters such as moisture, mass, volume and density were determined by actual measurements. Protein was determined by Kjeldhal method, lipids were extracted by Soxhlet method and sucrose extracted and determined by HPLC. The pH showed some significant difference (p<0.05) between the treatments. There was no significant difference on other parameters such as mass, volume, density and titratable acidity, protein, lipids and sucrose. The processing methods showed similar levels on the scores of sensory attributes analyzed by qualified panelist and the scores varied between 7.0-10. The final quality was not significantly different between the processing methods and no defects and faults noted in the samples. It was concluded that the three processing methods do not vary on the levels of physico-chemical components of coffee and gives similar characteristics on sensory attributes and final quality of coffee beverage. Key words: Coffee processing, pulping methods, fermentation, physico-chemical composition, sensory quality.

Caffeine protects against alcohol-induced liver fibrosis by dampening the cAMP/PKA/CREB pathway in rat hepatic stellate cells.

Alcoholic liver fibrosis (ALF) is characterized by hyperplasia of extracellular matrix under long-term alcohol stimulation. Hepatic stellate cell (HSC) activation plays an important role in promoting hepatic fibrogenesis. Caffeine, as the main active component of coffee and tea, was widely consumed in daily life. It was always a thought that caffeine can reduce the probability of suffering from liver diseases. In this study, we attempt to validate the hypothesis that caffeine inhibits activation of HSCs which were isolated from rat ALF model. The rats were gavaged by ethanol to establish ALF model and then treated with different concentrations of caffeine or colchicine. Serum was collected to measure the contents of serum alanine aminotransferase (ALT), aspartate transaminase (AST), hyaluronic acid (HA), laminin (LN), N-terminal peptide of type III procollagen (PIIINP) and type IV collagen (CIV). Then liver tissues were obtained for hematoxylin-eosin staining and Sirius-red staining. Others were treated through liver perfusion to isolate primary rat HSCs. Interestingly, we found that caffeine significantly decreased ALT, AST, HA, LN, PIIINP and CIV levels and reversed liver fibrosis in rat ALF models. Results of immunohistochemistry, real-time PCR and western blot indicated that caffeine could reduce fibrosis and inhibit cAMP/PKA/CREB signal pathway in HSC. Caffeine has a preventive effect on ALF. The mechanism may be interpreted that caffeine inhibits the cAMP/PKA/CREB signal pathway through adenosine A2A receptors in HSC.

Association of the apoptotic effect of the coffee deterpene kahweol on human colon cancer cell with the expression of heat shock proteins (HSPs).

622 Background: It has been reported that coffee has a preventative effect in several cancers because of its anti-oxidant, anti-inflammatory, and anti-tumor properties. However, there have been few reports about the effect and mechanism of coffee compounds in colorectal cancer. Heat shock proteins (HSPs) are molecular chaperones that prevent cell death. Their expression is significantly elevated in many tumors and is accompanied by increased cell proliferation, metastasis, and poor response to chemotherapy. Methods: We investigated the apoptotic effect of major components of coffee in the HT-29 human colon adenocarcinoma cells and evaluated the antitumor mechanism via the regulation of HSPs expression. HT-29 cells were cultured with bioactive compounds of coffee such as caffeine, chlorogenic acid, caffeic acid, and kahweol. Cell viability was determined by MTT and LDH assay according to the concentration of each component. Western blot assay was taken for evaluation of the apoptosis-related signals such as cleaved caspase-3, cleaved PAPR, Bcl-2, phospho-AKT(p-AKT), and HSPs including HSP40, HSP70, and HSP90. Results: Among the various coffee compounds, only kahweol showed significant anti-tumor cell activity, and cell death was observed in a concentration-dependent manner on MTT and LDH assay. Kahweol induced an increase in expression of cleaved caspase-3 and PAPR. In contrast, the reduction of anti-apoptotic proteins such as Bcl-2 and p-AKT was derived. HSPs including HSP40, HSP70, and HSP90 were decreased by kahweol treatment. HSP70 inhibitor such as quercetin and triptolide showed the significantly decreased viability of HT-29 cells. Conclusions: Kahweol had a cytotoxic effect on HT-29 cells via the apoptotic signal pathway in a concentration-dependent manner and inhibited the expressions of HSPs. HSP70 inhibitors showed tumor cell cytotoxicity, suggesting that HSP might play a significant role in the proliferation of cancer cells.

Determination of Caffeine Content and Antioxidant Activity of Coffee

Attempt has been made to look into caffeine contents and antioxidant activity of coffee grown at Wembera, Goncha, Zegie, and Burie localities of North-West Ethiopia. The caffeine content of the extracts in % w/w has been found to be 1.53 ± 0.003 for Wembera coffee, 1.41 ± 0.040 for Goncha coffee, 1.29 ± 0.033 for Zegie coffee and 0.97 ± 0.049 for Burie coffee. The antioxidant activities of the coffee extracts were measured by using ferric reducing power assay and Rancimat assay. Ferric reducing power assay was used to measure the total antioxidant power of water soluble components of coffee and is expressed as ascorbic acid equivalent antioxidant capacity in milligram per gram of the dried coffee samples. The ferric reducing power values of the extracts were 9.532 ± 0.201, 9.159 ± 0.441, 8.955 ± 0.180, 6.751 ± 0.284 for Wembera, Burie, Goncha and Zegie coffees, respectively. The Rancimat assay was also used to measure antioxidant activity of lipid soluble portions of coffee extracts using sunflower oil as the oxidizable substrate. It was found that all the coffee extracts improved the oxidative stability of sunflower oil. The protection factors were 1.36 ± 0.027, 1.31 ± 0.027, 1.26 ± 0.069 and 1.17 ± 0.015 for Wembera, Burie, Goncha and Zegie coffees respectively. Based on these results, it is suggested that Wembera coffee has the higher caffeine content and antioxidant activities than Burie, Goncha and Zegie coffee varieties.

Revalorization of coffee by-products. Prebiotic, antimicrobial and antioxidant properties

Coffee industries are a key sector in the global economy due to income reporting and job creation. Coffee companies produce annually more than 2 billion tons of by-products such as coffee spent grounds (CSG) and coffee silverskin (CS). And most of which are thrown away and are not recycled for other purposes. Here we show the prebiotic, antimicrobial and antioxidant capacity of CSG and CS, as well as those melanoidins (a coffee component generated during the roasting process) obtained from the former. The prebiotic activity was important in both CSG and CS, although the presence of coffee melanoidins (CM) interfered with such beneficial properties. On the contrary, CM exerted an intense antimicrobial activity that could be used to avoid the growth of pathogenic bacteria in food products. In addition, CSG, CS and CM were highly antioxidant, even their indigestible fraction, which were the most relevant. Finally, we found that the addition of sugar during coffee roasting, namely torrefacto, increased the antioxidant and antimicrobial activity due to a larger generation of CM, although prebiotic activity was not affected. Therefore, CSG, CS and CM should be recycled in order to be used as a source of new food ingredients.

Antioxidant property of coffee components: assessment of methods that define mechanisms of action.

Coffee is a rich source of dietary antioxidants, and this property, coupled with the fact that coffee is one of the world’s most popular beverages, has led to the understanding that coffee is a major contributor to dietary antioxidant intake. Brewed coffee is a complex food matrix with numerous phytochemical components that have antioxidant activity capable of scavenging free radicals, donating hydrogen and electrons, providing reducing activity and also acting as metal ion pro-oxidant chelators. More recent studies have shown that coffee components can trigger tissue antioxidant gene expression and protect against gastrointestinal oxidative stress. This paper will describe different in vitro, cell-free and cell-based assays that both characterize and compare the antioxidant capacity and mechanism of action of coffee and its bioactive constituents. Moreover, evidence of cellular antioxidant activity and correlated specific genomic events induced by coffee components, which are relevant to antioxidant function in both animal and human studies, will be discussed.

Discoloration and Organic Matter Removal from Coffee Wastewater by Electrochemical Advanced Oxidation Processes

The coffee agro-industry generates a large volume of wastewater that is notable for its high organic strength as well as its color content. Due to the seasonal nature of the harvest (3–4 months per year), this particular industrial waste needs a treatment method that is both reliable and fast (in terms of start-up time). As part of investigating a system capable of treating a coffee wastewater, this research evaluated four electrochemical advanced oxidation processes (EAOPs) using boron-doped diamond (BDD) electrodes. The processes were anodic oxidation (AO), anodic oxidation with electrogenerated H2O2 (AO-H2O2), electro-Fenton (EF), and photoelectro-Fenton (PEF). Experimental conditions were as follows: 40 mA cm−2 current density (all EAOPs), 0.3 mmol Fe2+ L−1 (Fenton systems), 300 mL air min−1 (AO-H2O2, EF, PEF), and 500 μW cm−2 UV irradiation (photo-Fenton systems). The performance of the four EAOP treatment methods (in terms of color and organic carbon removal) was compared against two conventional chemical oxidation methods, namely, Fenton and photo-Fenton. The research indicated that the four EAOPs were better at removing color (89–93 %) and total organic carbon (TOC) (73–84 %) than the respective chemical Fenton (58 and 4.8 %) and photo-Fenton (61 and 7 %) methods. The trend in performance was as follows: AO-H2O2 > AO > PEF ≈ EF. It appeared that the ferrous iron reagent formed a dark-colored complex with some coffee components, diminishing the effect of Fenton reactions. In addition, the dark color of the wastewater limited the effect of light in the UV-Fenton processes. Analysis showed that acceptable levels of Fe2+ (0.3 mmol L−1) and energy (0.082–0.098 kWh g−1 TOC) were required by the EAOPs after 4-h treatment time. In conclusion, the use of electrochemical methods (equipped with BDD electrodes) seems a promising method for the effective treatment of coffee wastewaters.

Chlorogenic acid improves high fat diet-induced hepatic steatosis and insulin resistance in mice.

Chlorogenic acid (CGA), the most abundant component in coffee, has exhibited many biological activities. The objective of this study is to assess preventive and therapeutic effects of CGA on obesity and obesity-related liver steatosis and insulin resistance. Two sets of experiments were conducted. In set 1, 6-week old C57BL/6 mice were fed a regular chow or high-fat diet (HFD) for 15 weeks with twice intra-peritoneal (IP) injection of CGA (100 mg/kg) or DMSO (carrier solution) per week. In set 2, obese mice (average 50 g) were treated by CGA (100 mg/kg, IP, twice weekly) or DMSO for 6 weeks. Body weight, body composition and food intake were monitored. Blood glucose, insulin and lipid levels were measured at end of the study. Hepatic lipid accumulation and glucose homeostasis were evaluated. Additionally, genes involved in lipid metabolism and inflammation were analyzed by real time PCR. CGA significantly blocked the development of diet-induced obesity but did not affect body weight in obese mice. CGA treatment curbed HFD-induced hepatic steatosis and insulin resistance. Quantitative PCR analysis shows that CGA treatment suppressed hepatic expression of Pparγ, Cd36, Fabp4, and Mgat1 gene. CGA treatment also attenuated inflammation in the liver and white adipose tissue accompanied by a decrease in mRNA levels of macrophage marker genes including F4/80, Cd68, Cd11b, Cd11c, and Tnfα, Mcp-1 and Ccr2 encoding inflammatory proteins. Our study provides direct evidence in support of CGA as a potent compound in preventing diet-induced obesity and obesity-related metabolic syndrome. Our results suggest that drinking coffee is beneficial in maintaining metabolic homeostasis when on a high fat diet.

Metabolic engineering of Saccharomyces cerevisiae for caffeine and theobromine production.

Caffeine (1, 3, 7-trimethylxanthine) and theobromine (3, 7-dimethylxanthine) are the major purine alkaloids in plants, e.g. tea (Camellia sinensis) and coffee (Coffea arabica). Caffeine is a major component of coffee and is used widely in food and beverage industries. Most of the enzymes involved in the caffeine biosynthetic pathway have been reported previously. Here, we demonstrated the biosynthesis of caffeine (0.38 mg/L) by co-expression of Coffea arabica xanthosine methyltransferase (CaXMT) and Camellia sinensis caffeine synthase (TCS) in Saccharomyces cerevisiae. Furthermore, we endeavored to develop this production platform for making other purine-based alkaloids. To increase the catalytic activity of TCS in an effort to increase theobromine production, we identified four amino acid residues based on structural analyses of 3D-model of TCS. Two TCS1 mutants (Val317Met and Phe217Trp) slightly increased in theobromine accumulation and simultaneously decreased in caffeine production. The application and further optimization of this biosynthetic platform are discussed.

Blood pressure in relation to coffee and caffeine consumption.

The relationship between blood pressure (BP) and coffee is of major interest given its widespread consumption and the public health burden of high BP. Yet, there is no specific recommendation regarding coffee intake in existing hypertension guidelines. The lack of a definitive understanding of the BP-coffee relationship is partially attributable to issues that we discuss in this review, issues such as acute vs. chronic effects, genetic and smoking effect modifications, and coffee vs. caffeine effects. We also present evidence from meta-analyses of studies on the association of BP with coffee intake. The scope of this review is limited to the latest advances published with a specific focus on caffeine, acknowledging that caffeine is only one among numerous components in coffee that may influence BP. Finally, considering the state of the research, we propose a mechanism by which the CYP1A2 gene and enzyme influence BP via inhibition of the adenosine receptor differentially in smokers and non-smokers.

Gene-Coffee Interactions and Health

Coffee is one of the most widely consumed beverages in the world, and has been implicated in many health conditions. Coffee is a complex exposure with pleiotropic effects, and the physiological response to coffee varies among individuals. Epidemiological studies of gene-coffee interactions may inform causality, parse the constituents of coffee responsible for disease, and identify subgroups most likely to benefit from increasing or decreasing coffee consumption. Cancers, cardiovascular disease, Parkinson’s disease, and pregnancy outcomes have been the subject of gene-coffee interaction studies and have yielded promising preliminary results. Most studies have targeted the caffeine component of coffee and have examined only a limited number of genetic variants. Depending upon the disease of study, coffee appears to exert beneficial, adverse, or no effects, which may be more pronounced when accounting for genetics. With continued investment, studies of gene-coffee interactions promise to provide the necessary foundation for personalized coffee consumption recommendations.

Caffeine prevents human prion protein-mediated neurotoxicity through the induction of autophagy.

The human prion protein (PrP) fragment PrP(106‑126) possesses the majority of the pathogenic properties associated with the infectious scrapie isoform of PrP, known as PrPSc. The accumulation of PrPSc in the brain of humans and animals affects the central nervous system. Recent epidemiological studies have suggested that caffeine, one of the major components of coffee, exerts protective effects against the development of neurodegeneration. However, the protective effects of caffeine against prion disease have not been reported to date. In this study, we therefore investigated the effects of caffeine on PrP-mediated neurotoxicity. The protein expression of the autophagosomal marker, LC3-II, was increased by caffeine in a dose-dependent manner, and the autophagy induced by caffeine protected the neuronal cells against PrP(106‑126)‑induced cell death. On the contrary, the downregulation of LC3-II using the autophagy inhibitors, 3-methyladenine (3-ΜΑ) and wortmannin, prevented the caffeine-mediated neuroprotective effects. To the best of our knowledge, the present study provides the first evidence that treatment with caffeine protects human neuronal cells against prion‑mediated neurotoxicity and these neuroprotective effects are mediated by caffeine-induced autophagy signals. Our data suggest that treatment with caffeine may be a novel therapeutic strategy for prion peptide‑induced apoptosis.

Therapeutic benefits of a component of coffee in a rat model of Alzheimer's disease

A minor component of coffee unrelated to caffeine, eicosanoyl-5-hydroxytryptamide (EHT), provides protection in a rat model for Alzheimer's disease (AD). In this model, viral expression of the phosphoprotein phosphatase 2A (PP2A) endogenous inhibitor, the I2PP2A, or SET protein in the brains of rats leads to several characteristic features of AD including cognitive impairment, tau hyperphosphorylation, and elevated levels of cytoplasmic amyloid-β protein. Dietary supplementation with EHT for 6–12 months resulted in substantial amelioration of all these defects. The beneficial effects of EHT could be associated with its ability to increase PP2A activity by inhibiting the demethylation of its catalytic subunit PP2Ac. These findings raise the possibility that EHT may make a substantial contribution to the apparent neuroprotective benefits associated with coffee consumption as evidenced by numerous epidemiologic studies indicating that coffee drinkers have substantially lowered risk of developing AD.

Arousal Inhibitory Effect of Phlorotannins on Caffeine in Pentobarbital-Induced Mice

Sleep is vital to maintain health and well-being; however, insomnia is currently a widespread health complaint worldwide. In particular, caffeine, a psychoactive component of coffee, tea, and caffeine beverages may lead to sleep disorders such as insomnia. In this study, our primary objective was to investigate the inhibitory effect of high-purity phlorotannin preparation (HP-PRT) on caffeine-induced wakefulness. The sleep test of pentobarbital-induced mice was used as an in vivo animal model. Caffeine (50 and 100 mg/kg) showed significant arousal effects (an increase in sleep latency and a decrease in sleep duration). Co-administration of caffeine (50 mg/kg) and the sedative-hypnotic diazepam (DZP, 1 mg/kg) did not result in similar arousal activity. HP-PRT (500 mg/kg) also inhibited caffeine-induced wakefulness. Our results suggest that HP-PRT would be a useful additive for developing coffee products without the arousal effect.

Current evidence for the use of coffee and caffeine to prevent age-related cognitive decline and Alzheimer's disease.

Although nothing has been proven conclusively to protect against cognitive aging, Alzheimer's disease or related dementias, decades of research suggest that specific approaches including the consumption of coffee may be effective. While coffee and caffeine are known to enhance short-term memory and cognition, some limited research also suggests that long-term use may protect against cognitive decline or dementia. In vitro and pre-clinical animal models have identified plausible neuroprotective mechanisms of action of both caffeine and other bioactive components of coffee, though epidemiology has produced mixed results. Some studies suggest a protective association while others report no benefit. To our knowledge, no evidence has been gathered from randomized controlled trials. Although moderate consumption of caffeinated coffee is generally safe for healthy people, it may not be for everyone, since comorbidities and personal genetics influence potential benefits and risks. Future studies could include short-term clinical trials with biomarker outcomes to validate findings from pre-clinical models and improved epidemiological studies that incorporate more standardized methods of data collection and analysis. Given the enormous economic and emotional toll threatened by the current epidemic of Alzheimer's disease and other dementias, it is critically important to validate potential prevention strategies such as coffee and caffeine.

Drinking coffee burns hepatic fat by inducing lipophagy coupled with mitochondrial β-oxidation

Coffee is one of the most consumed and popular beverages in the world nowadays. According to the National Coffee Association, more than 60% of American adults drink coffee each day, and an average of 3.1 cups of coffee are consumed by each drinker per day. In spite of its popularity, it has been controversial whether drinking coffee is detrimental or beneficial for human health. While a large body of evidence suggests that drinking coffee may be beneficial for a variety of chronic health conditions including type 2 diabetes, stroke, cancer and all-cause mortality, some other studies suggest that drinking coffee may be a potential hazard for coronary heart disease and may increase mortality in younger drinkers less than 55 years old. 1,2 The reasons for the conflicting results from these large population-based studies could be very complex, but one possibility could be due to the remarkable variety of different types of coffee and the preparation and brewing methods around the world. In contrast to the controversy regarding the health effect of coffee on other organs and tissues, all the experimental and population-based studies support unanimous beneficial effects of drinking coffee on the liver.

Potential Anti-Influenza Virus Agents Based on Coffee Ingredients and Natural Flavonols

Natural phenolic compounds have been reported to directly inhibit influenza virus. Nonetheless, there have been no reports on the direct inhibitory effects of coffee ingredients. Here, we fractionated the hydrophobic and hydrophilic components of coffee. The hydrophobic fraction directly inhibited both a seasonal influenza A/Puerto Rico/8/24(H1N1) virus and a neuraminidase-resistant influenza A/Yokohama/77/2008(H1N1) virus infection in a dosedependent manner, while the hydrophilic fraction did not show any inhibitory effects, even at concentrations above 100 μg/ml. The HPLC profile of the hydrophobic fraction indicated that caffeine is the major component. Indeed, caffeine alone showed comparable anti-influenza virus activity. Interestingly, caffeic acid also inhibited viral infection, while chlorogenic acid, which is an ester of caffeic acid and (-)-quinic acid, showed no obvious antiviral effect at less than 2 mg/ml. We previously reported a method for enhancing the anti-influenza virus activity of epigallocatechin gallate, a major tea catechin, by lipase-catalyzed acylation. Using this methodology, we synthesized fatty acid esters of caffeic acid and evaluated their influenza virus-inhibitory effects. It was found that dioctanoyl ester of caffeic acid exhibited approximately 38-fold higher direct antiviral activity. To understand the essential structure required for virus inhibition, we further examined the antiviral activity of natural flavonoids containing either the caffeic acid skeleton or its analogous structure. Flavonols (quercetin, myricetin and morin) and hexahydrobenzophenone containing extended planar pi-conjugated systems efficiently inhibited the virus infection. Flavonoids possessing both radical scavenging activity and cytotoxicity tended to show higher antiviral activity, probably due to their affinity with viral surface factors. On the other hand, there was no apparent correlation between their antiviral activity and antioxidative activity. These findings provide insight into the design of anti-influenza virus agents from natural polyphenols.

Chronic Granulomatous Colitis Following Coffee Enema

Purpose: A 59-year-old previously healthy female presented with lower abdominal pain, rectal urgency, and hematochezia 36 hours after instillation of a room-temperature coffee enema. Her physical exam was pertinent for tenderness in the right lower quadrant. Admission laboratory data showed leukocytosis, and computed tomography demonstrated rectosigmoid colon thickening. Flexible sigmoidoscopy demonstrated severe colitis and narrowing within eight cm of the anal verge. Histologic findings revealed severe nonspecific colitis. Symptoms of lower abdominal pain with up to 10 small caliber, bloody stools per day persisted. Within months, she developed several strictures in association with persistent colitis in the rectosigmoid colon, eventually requiring resection of 30 cm of rectosigmoid colon 6 months after the enema exposure. Surgical pathology specimen revealed foreign body-type giant cell granulomata with inflammation through the muscularis layer to the serosa. Stains for infectious organisms were negative. Endoscopic and histologic examination of the remainder of the colon and terminal ileum four months after surgical resection revealed no evidence of idiopathic inflammatory bowel disease above severe foreign body granulomatous proctitis and stricture. This is the first report of coffee enema leading to chronic foreign body granulomatous colitis. To date, there have been nine reported cases of complications related to coffee enema use. However, the majority of these were thermal in nature. Similar to our case, one previous report suggested chemical etiology involving a cooled enema presenting days after exposure. Our case is unique in the chronicity of active inflammation, as well as the presence of foreign body granulomata. Coffee enemas have been gaining in popularity, most commonly cited for constipation relief and as a method of “detoxification.” This case highlights the potential harm associated with this unproven therapy. Animal models may help better understand what component of coffee may be responsible for inducing a chronic foreign body granulomatous transmural colitis.Figure: Chronic granulomatous colitis post pneumatic balloon dilation.

RETRACTED ARTICLE: Coffee component hydroxyl hydroquinone (HHQ) as a putative ligand for PPAR gamma and implications in breast cancer

BackgroundCoffee contains several compounds that have the potential to influence breast cancer risk and survival. However, epidemiologic data on the relation between coffee compounds and breast cancer survival are sparse and inconsistent.ResultsWe show that coffee component HHQ has significant apoptotic effect on MDA-MB-231 and MCF-7 cells in vitro, and that ROS generation, change in mitochondrial membrane permeability, upregulation of Bax and Caspase-8 as well as down regulation of PGK1 and PKM2 expression may be important apoptosis-inducing mechanisms. The results suggest that PPARγ ligands may serve as potential therapeutic agents for breast cancer therapy. HHQ was also validated as a ligand for PPARγ by docking procedure.ConclusionThis is the first report on the anti-breast cancer (in vitro) activity of HHQ.

2-O-β-d-Glucopyranosyl-carboxyatractyligenin from Coffea L. inhibits adenine nucleotide translocase in isolated mitochondria but is quantitatively degraded during coffee roasting

Atractyloside (1) and carboxyatractyloside (2) are well-known inhibitors of the adenine nucleotide translocase (ANT) in mitochondria, thus effectively blocking oxidative phosphorylation. Structurally related derivatives atractyligenin (3), 2-O-β-D-glucopyranosyl-atractyligenin (4), 3'-O-β-D-glucopyranosyl-2'-O-isovaleryl-2β-(2-desoxy-atractyligenin)-β-D-glucopyranoside (5), and 2-O-β-D-glucopyranosyl-carboxyatractyligenin (6) were isolated from raw beans of Coffea L. and the impact of 1-6 on ANT activity was evaluated in isolated mitochondria. Among the coffee components, 6 significantly inhibited ANT activity leading to reduced respiration. Quantitative analysis in commercial coffees, experimental roastings of coffee, and model experiments using purified compound 6 consistently revealed a complete degradation during thermal treatment. In comparison, raw coffee extracts were found to contain high levels of 6, which are therefore expected to be present in food products enriched with raw coffee extracts. This implies the necessity of analytically controlling the levels of 6 in raw coffee extracts when used as additives for food products.