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Evaluation of Roasting and Brewing effect on Antinutritional Diterpenes-Cafestol and Kahweol in Coffee.

Sridevi, V. and Giridhar, P. and Ravishankar, G. A. (2011) Evaluation of Roasting and Brewing effect on Antinutritional Diterpenes-Cafestol and Kahweol in Coffee. Global Journal of Medical Research, 11 (5). pp. 1-7.

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Abstract

Coffee brew prepared from roasted coffee beans contains quite a lot of compounds which are known to influence consumers health. Among these, cafestol and kahweol are associated with lipid fraction of coffee and reported to be responsible for elevated serum cholesterol levels in people who drink more coffee. Aim : A study has been taken up to find out the influence of roasting and brewing methods on antinutritional diterpenes, in coffee brew. Methodology : Coffee bean samples were roasted at different temperatures and the brew prepared from these beans was analyzed for cafestol and kahweol profiles by using HPLC. Similarly coffee brew was prepared by mocha, filter, espresso, french press etc., and their diterpene profiles were analyzed by HPLC. Results: There was a substantial difference in cafestol and kahweol profiles in brews with highest content of cafestol and kahweol in Turkish-style and French press coffee. Similarly higher roasting temperatures and prolonged roasting times had significant influence on diterpenes profiles in roasted beans.

Item Type: Article
Uncontrolled Keywords: Arabica, Brew, Cafestol, Coffee ground, Kahweol, Robusta
Subjects: 600 Technology > 07 Beverage Technology > 04 Coffee
600 Technology > 08 Food technology > 05 Processing and Engineering
Divisions: Plant Cell Biotechnology
Protein Chemistry and Technology
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 27 Jun 2017 05:25
Last Modified: 27 Jun 2017 05:25
URI: http://ir.cftri.com/id/eprint/12667

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