Biblioteca do Café
URI permanente desta comunidadehttps://thoth.dti.ufv.br/handle/123456789/1
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Item 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 ToledoThe 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.Item 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 ToledoO 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.