Journalartikel

Jahr der Veröffentlichung: 2022

Zeitschrift: Food Chemistry

Bandnummer: 391

ISSN: 0308-8146

eISSN: 1873-7072

DOI Link: https://doi.org/10.1016/j.foodchem.2022.133263

Verlag: Elsevier

Abstract: 

Coffee is an inherent part of our daily nutrition and seems to have protective effects against diseases, whereby it is often not fully understood, which ingredients are responsible for the observed effect. Hence, a non-targeted bioactivity profiling was developed to investigate 27 hand-filtered coffee brews of differently roasted coffee beans and 14 differently prepared and stored coffee brews. After separation, multi-imaging, and densitometry, six planar effect-directed assays were performed to reveal individual antioxidative, antibacterial, anticholinesterase, anti-diabetic, and estrogenic effects. Individual compounds were mainly responsible for the observed effects, e.g. 5-O-caffeoylquinic acid regarding antioxidative potential and alpha-glucosidase inhibition, while coffee brews made by a fully automated coffee machine showed the highest antioxidative potential. Unlike preparation and storage conditions, applied roasting conditions and origin of coffee samples played a less important role. Therefore, the way we daily consume our coffee has an impact on the magnitude of potential health effects.

Harvard-Zitierstil: Stiefel, C., Lindemann, B. and Morlock, G. (2022) Non-target bioactive compound profiles of coffee roasts and preparations, Food Chemistry, 391, Article 133263. https://doi.org/10.1016/j.foodchem.2022.133263

APA-Zitierstil: Stiefel, C., Lindemann, B., & Morlock, G. (2022). Non-target bioactive compound profiles of coffee roasts and preparations. Food Chemistry. 391, Article 133263. https://doi.org/10.1016/j.foodchem.2022.133263