Navegando por Autor "Wuerges, Karla Leticia"

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Caveol e cafestol em bebidas de café espresso preparadas com cápsulas comerciais brasileiras
(Embrapa Café, 2015) Wuerges, Karla Leticia; Santos, Ana Carolina Forgati dos; Mori, André Luiz Buzzo; Benassi, Marta de Toledo
O objetivo do trabalho foi determinar os teores de caveol e cafestol em bebidas de café preparadas com cápsulas comerciais para espresso. Foram avaliadas dois tipos de cápsulas do mercado brasileiro, com 5 repetições de preparo. As cápsulas apresentavam diferenças na quantidade e tipo de café torrado e moído empregado (blends de café arábica e robusta ou café 100% arábica), e nas condições de tempo e volume de extração (dose) preconizadas pelo fabricante. As bebidas apresentaram de 2,42 e 4,88 g de sólidos por 100 mL, e observou-se redução na concentração de sólidos extraídos com o aumento no tempo/volume de extração. A variação nos teores de diterpenos entre preparos foi inferior a 30%. Observou-se teores de 0,40 a 1,35 mg de caveol e 0,38 a 1,20 mg de cafestol por dose. Considerando-se os teores de cafestol, há indicação que o consumo moderado de café preparado a partir de cápsulas comerciais não implicaria em efeito hipercolesterolêmico.
Contents of diterpenes in espresso coffee brews prepared from commercial capsules
(Editora UFLA, 2016-04) Wuerges, Karla Leticia; Santos, Ana Carolina Forgati dos; Mori, André Luiz Buzzo; Benassi, Marta de Toledo
The objective of this work was to quantify kahweol and cafestol diterpenes in coffee brews prepared from commercial capsules for espresso in the Brazilian market. Four types of brews, with five preparation replications, were evaluated. The capsules had differences in the amount and type of roasted and ground coffees used (blends of arabica and robusta coffee or 100% arabica coffee), and in the conditions of time and volume of extraction (dose) recommended by the manufacturer. The coffee brews presented 1.42 and 4.88 g of solids/100 mL. Concentration of solids decreased with the increase in time/volume extraction. Contents of 0.47 to 1.04 mg of kahweol and 0.38 to 0.92 mg of cafestol by dose (ranging from 35 to 120 mL) were observed. These contents corresponded to a range of 0.40 to 2.96 mg of kahweol/100 mL and 0.32 to 2.62 mg of cafestol/100 mL. The fraction of diterpenes extracted varied from 1.85 to 4.27 % for kahweol and 1.87 to 4.16 % for cafestol. Considering the contents of cafestol, there is no indication of a hypercholesterolemic effect due to a moderate consumption of coffee brews prepared from these commercial capsules.
Kahweol and cafestol in coffee brews: comparison of preparation methods
(Universidade Federal do Ceará, 2020) Wuerges, Karla Leticia; Dias, Rafael Carlos Eloy; Viegas, Marcelo Caldeira; Benassi, Marta de Toledo
The profile of bioactive compounds in coffee brews depends on the coffee bean species and varieties, harvesting and post-harvesting practices, roasting processes, and also on the brewing method. The present research aimed to study the contents of cafestol and kahweol - coffee diterpenes with a known impact on human health – comparing coffee beverages prepared using common brewing methods (filtered, espresso, and instant coffee brews). Filtered (cloth-filtered and paper-filtered), espresso and instant brews were obtained from a medium-roasted Coffea arabica coffee (NY 2). Five genuine replicates of each coffee brew were prepared, and the extracts were lyophilized. A validated UPLC-based method provided the content of diterpenes. The results were reported in mg of diterpene per g of solids or per a standard dose of 50 mL of coffee brew. Solids content of coffee brews ranged from 2.06 to 2.46 g 100 mL-1. All coffee brews presented low diterpene contents: 0.05 to 0.16 mg of kahweol and 0.11 to 0.14 mg of cafestol 50 mL-1. Instant coffee brew showed the lowest content of kahweol and absence of cafestol; this reduction was related to the production process of soluble coffee. Diterpenes content was similar in espresso and paper-filtered brews. The cloth-filtered coffee had lower solids content, but higher levels of diterpenes (in mg g-1 of solids). Similar cafestol and kahweol contents (mg 50 mL-1) were observed in filtered and espresso brews.