A1 Vertaisarvioitu alkuperäisartikkeli tieteellisessä lehdessä
Lipophilic and Hydrophilic Metabolites as Descriptors of Different Coffee Beverages
Tekijät: Ollennu-Chuasam, Priscilla; Ahmed, Hany; Koistinen, Ville; Hanhineva, Kati; Linderborg, Kaisa M.; Suomela, Jukka-Pekka
Kustantaja: American Chemical Society
Julkaisuvuosi: 2024
Journal: Journal of Agricultural and Food Chemistry
Tietokannassa oleva lehden nimi: Journal of agricultural and food chemistry
Lehden akronyymi: J Agric Food Chem
Vuosikerta: 72
Numero: 29
Aloitussivu: 16461
Lopetussivu: 16474
ISSN: 0021-8561
eISSN: 1520-5118
DOI: https://doi.org/10.1021/acs.jafc.4c03347
Verkko-osoite: https://pubs.acs.org/doi/10.1021/acs.jafc.4c03347
Rinnakkaistallenteen osoite: https://research.utu.fi/converis/portal/detail/Publication/457196624
Coffee is a widely consumed beverage rich in bioactive phytochemicals. This study investigated the effect of brewing method on the profile of potential bioactive compounds in different coffee beverages using metabolomics and lipidomics based on UHPLC-MS/QTOF. The oil contents of the espresso coffee (EC), pot coffee (PC), instant coffee (IC), and filter coffee (FC) beverages studied were 0.13% ± 0.002, 0.12% ± 0.001, 0.04% ± 0.002, and 0.03% ± 0.003, respectively. Univariate analysis indicated significant differences (P < 0.001) in oil content when EC and PC beverages were compared with IC and FC beverages. Principal component analysis revealed similarities in the lipid profiles of FC and EC beverages and the hydrophilic profiles of PC and FC beverages. The EC beverage had the highest intensity of hydrophilic compounds such as adenine, theobromine, chlorogenic acid, and caffeine. The PC beverage was the most abundant in triglycerides, phosphatidylcholine, and diterpenes. Cafestol and kahweol esters, but not their free forms, were the most abundant diterpenes in the PC beverage. This work provides information on the differences in the profile of potentially bioactive compounds in four commonly consumed coffee beverage types and, thus, on the possible differences in the health effects of these coffee beverage types.
Ladattava julkaisu This is an electronic reprint of the original article. |  |
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Research funded by Turun Seudun Osuuspankki-Foundation (20210241)
