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Diterpenes in espresso coffee: impact of preparation parameters

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Abstract

The aim of the present study was to evaluate the effect of preparation conditions of espresso coffee (EC) on the diterpenes profile. ECs were prepared from roasted and ground (R&G) Arabica coffee and analyzed for the content of cafestol and kahweol by liquid–liquid extraction followed by HPLC-DAD, as well as their lipid content. The main variables in the present study were as follows: the water quantity, the amount of coffee, the particle size, the percolation time, the water temperature and pressure. Average cafestol, kahweol and lipid content of R&G Arabica coffee were 467 ± 20 mg/100 g, 638 ± 33 mg/100 g and 15.1 ± 0.1 g/100 g, respectively. Although all parameters influenced the diterpenes content of ECs (21 samples), the particle size and water quantity were the most significant ones. It was possible to reduce the total diterpenes from 58.8 ± 0.7 mg/L (2.3 mg/40 mL) to 30.7 ± 0.8 mg/L (1.2 mg/40 mL) by varying the brewing conditions. The average extraction yield of diterpenes and lipids was in the range of 1.5–2.5 and 7.0–9.0 %, respectively. Regarding total cafestol and kahweol, very fine particles seem to be more desirable for the production of highly concentrated brew (2.3 mg/40 mL) with cafestol and kahweol extraction yields of 2.8 and 2.9 %, respectively, than other studied ECs. On the other hand, samples brewed at 70 °C exhibited lower diterpenes content (1.2 mg/40 mL) and diterpenes extraction efficiency (1.4 %) with respect to all other considered parameters. This study clearly shows that parameters for coffee brew preparation may be changed to modify the diterpenes content of ECs according to the desired purpose.

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Acknowledgments

This work was funded by FEDER funds through the Operational Programme for Competitiveness Factors—COMPETE, ON.2—O Novo Norte—North Portugal Regional Operational Program and National Funds through FCT—Foundation for Science and Technology under the projects: PEst-C/EQB/UI0511, NORTE-07-0124-FEDER-000025—RL2_ Environment & Health and SFRH/BD/79318/2011.

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This article does not contain any studies with human or animal subjects.

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Authors and Affiliations

  1. LEPABE, Faculdade de Engenharia, Universidade do Porto, Rua Dr. Roberto Frias, 4200-465, Porto, Portugal

    Marzieh Moeenfard, José Avelino Silva & Arminda Alves

  2. Faculdade de Ciências da Nutrição e Alimentação, Universidade do Porto, Rua Dr. Roberto Frias, 4200-465, Porto, Portugal

    Nuno Borges & Alejandro Santos

Authors
  1. Marzieh Moeenfard
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  2. José Avelino Silva
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  3. Nuno Borges
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  4. Alejandro Santos
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  5. Arminda Alves
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Correspondence to Arminda Alves.

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Moeenfard, M., Silva, J.A., Borges, N. et al. Diterpenes in espresso coffee: impact of preparation parameters. Eur Food Res Technol 240, 763–773 (2015). https://doi.org/10.1007/s00217-014-2381-y

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  • DOI: https://doi.org/10.1007/s00217-014-2381-y

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