New trends in coffee diterpenes research from technological to health aspects.

Food Research International
Marzieh Moeenfard, Arminda Alves

Abstract

The coffee oil is rich in diterpenes, mainly cafestol and kahweol, which are predominantly present in the esterified form with different fatty acids. Despite their beneficial effects including anti-angiogenic and anti-carcinogenic properties, they have been also associated with negative consequences such as elevation of blood cholesterol. Considering the coffee, it is an important human beverage with biological effects, including potentially health benefits or risks. Therefore, it may have important public health implications due to its widespread massive consumption, with major incidence in the varieties Arabica and Robusta. According to literatures, cafestol (182-1308 mg/100 g), kahweol (0-1265 mg/100 g) and 16-O-methycafestol (0-223 mg/100 g) are the main diterpenes in green and roasted coffee beans. Nevertheless, the coffee species, genetic background, and technological parameters like roasting and brewing have a clear effect on coffee diterpene content. Besides that, bibliographic data indicated that limited studies have specifically addressed the recent analytical techniques used for determination of this class of compounds, being HPLC and GC the most common approaches. For these reasons, this review aimed to actualize th...Continue Reading

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Citations

Jun 10, 2021·Oxidative Medicine and Cellular Longevity·Simone AngeloniCristina Angeloni
Jul 9, 2021·Critical Reviews in Food Science and Nutrition·Henrique BossoAlda Maria Machado Bueno Otoboni
Oct 16, 2021·Cancer Causes & Control : CCC·Hongke WuRobin Taylor Wilson
Jan 11, 2022·Journal of Agricultural and Food Chemistry·De-Fu HongMing-Hua Qiu

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