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Variability of some diterpene esters in coffee beverages as influenced by brewing procedures

Journal of Food Science and Technology volume 53, pages 3916–3927 (2016)Cite this article

Abstract

Several coffee brews, including classical and commercial beverages, were analyzed for their diterpene esters content (cafestol and kahweol linoleate, oleate, palmitate and stearate) by high performance liquid chromatography with diode array detector (HPLC–DAD) combined with spectral deconvolution. Due to the coelution of cafestol and kahweol esters at 225 nm, HPLC–DAD did not give accurate quantification of cafestol esters. Accordingly, spectral deconvolution was used to deconvolve the co-migrating profiles. Total cafestol and kahweol esters content of classical coffee brews ranged from 5–232 to 2–1016 mg/L, respectively. Commercial blends contained 1–54 mg/L of total cafestol esters and 2–403 mg/L of total kahweol esters. Boiled coffee had the highest diterpene esters content, while filtered and instant brews showed the lowest concentrations. However, individual diterpene esters content was not affected by brewing procedure as in terms of kahweol esters, kahweol palmitate was the main compound in all samples, followed by kahweol linoleate, oleate and stearate. Higher amounts of cafestol palmitate and stearate were also observed compared to cafestol linoleate and cafestol oleate. The ratio of diterpene esters esterified with unsaturated fatty acids to total diterpene esters was considered as measure of their unsaturation in analyzed samples which varied from 47 to 52%. Providing new information regarding the diterpene esters content and their distribution in coffee brews will allow a better use of coffee as a functional beverage.

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Acknowledgements

This work was financially supported by: project UID/EQU/00511/2013-LEPABE (Laboratory for Process Engineering, Environment, Biotechnology and Energy—EQU/00511) by FEDER funds through Programa Operacional Competitividade e Internacionalização—COMPETE2020 and by national funds through FCT—Fundação para a Ciência e a Tecnologia through SFRH/BD/79318/2011. This work was also funded by FEDER funds through the Operational Programme for Human Potential and by National Funds through FCT—Foundation for Science and Technology under the project IF/00528/2013.

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

    Marzieh Moeenfard, Guillaume L. Erny & Arminda Alves

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  1. Marzieh Moeenfard
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  2. Guillaume L. Erny
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  3. Arminda Alves
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Correspondence to Guillaume L. Erny.

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Moeenfard, M., Erny, G.L. & Alves, A. Variability of some diterpene esters in coffee beverages as influenced by brewing procedures. J Food Sci Technol 53, 3916–3927 (2016). https://doi.org/10.1007/s13197-016-2378-6

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  • DOI: https://doi.org/10.1007/s13197-016-2378-6

Keywords

  • Cafestol esters
  • Kahweol esters
  • Coffee brews
  • Spectral deconvolution
  • Diode array detection