A1 Vertaisarvioitu alkuperäisartikkeli tieteellisessä lehdessä
Effect of the Roast Level on Lipophilic and Hydrophilic Compounds in Pot and Filter Coffee Beverages
Tekijät: Ollennu-Chuasam, Priscilla; Suomela, Jukka-Pekka; Hanhineva, Kati; Linderborg, Kaisa M.; Koistinen, Ville
Kustantaja: American Chemical Society
Kustannuspaikka: WASHINGTON
Julkaisuvuosi: 2025
Journal: ACS Food Science & Technology
Tietokannassa oleva lehden nimi: ACS FOOD SCIENCE & TECHNOLOGY
Lehden akronyymi: ACS FOOD SCI TECHNOL
Vuosikerta: 5
Numero: 6
Aloitussivu: 2187
Lopetussivu: 2202
Sivujen määrä: 16
eISSN: 2692-1944
DOI: https://doi.org/10.1021/acsfoodscitech.5c00066
Verkko-osoite: https://pubs.acs.org/doi/10.1021/acsfoodscitech.5c00066
Rinnakkaistallenteen osoite: https://research.utu.fi/converis/portal/detail/Publication/499014339
Roast levels may affect the profile and content of phytochemicals in coffee. The composition of potentially bioactive compounds was investigated in pot coffee (PC) and filter coffee (FC) beverages prepared from light, medium, medium-dark, and dark roasted coffee using UHPLC-QTOF/MS. The metabolites affected by roast level (ANOVA, p < 0.05) included deoxycarnitine, tyrosine, and sn-glycero-3-phosphocholine. Compounds such as dehydrosalsolidine, deoxycarnitine, and adenosine 3,5-cyclic monophosphate were identified in coffee for the first time. The intensities of chlorogenic acid, trigonelline, choline, and rosmarinic acid in the beverages decreased with a higher roast level. In contrast, the level of quinic acid, theobromine, and N,N-dimethylpiperidinium, a Maillard reaction product, increased. The caffeine content was relatively stable from light to dark roast, while cholesterol-elevating diterpenes decreased. This study provides information on the optimal coffee roast level for several potentially bioactive compounds and aroma precursors to maximize coffee quality, especially in terms of its potential health benefits.
Ladattava julkaisu This is an electronic reprint of the original article. |  |
Julkaisussa olevat rahoitustiedot:
This research received financial support from the Coffee Roasters’ Association Member Companies, Finland, Turun Seudun Osuuspankki-Foundation (TOP-Säätiö), Finland and Finnish Cultural Foundation (Regional funds), Finland.
