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Olechno E, Puścion-Jakubik A, Socha K, Zujko ME. Coffee Infusions: Can They Be a Source of Microelements with Antioxidant Properties? Antioxidants (Basel) 2021; 10:antiox10111709. [PMID: 34829580 PMCID: PMC8614647 DOI: 10.3390/antiox10111709] [Citation(s) in RCA: 9] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/09/2021] [Revised: 10/22/2021] [Accepted: 10/25/2021] [Indexed: 01/31/2023] Open
Abstract
Coffee is a beverage that is very popular all over the world. Its pro-health effect has been demonstrated in many publications. This drink can counteract the effects of oxidative stress thanks to its antioxidant properties. The aim of this study was to collect data on the content of microelements with antioxidant activity (manganese, zinc, copper, iron) in coffee infusions, taking into account various factors. The study considered publications from the years 2000–2020 found in Google Scholar and PubMed databases. It was noted that coffee can provide up to 13.7% of manganese requirements per serving, up to 4.0% and 3.1% of zinc requirements for women and men, up to 2.7% and 2.1% of copper requirements for women and men, and up to 0.4% and 0.6% of iron requirements for women and men. Coffee infusions can also be a source of fluoride (up to 2.5%), chromium (up to 0.4% of daily intake for women and 0.2% for men), and cobalt (up to 0.1%). There are no data in the literature regarding the content of selenium in coffee infusions. The origin of coffee beans and the type of water used (especially regarding fluoride) may have an impact on the content of minerals in infusions. The brewing method does not seem to play an important role. As it is a very popular beverage, coffee can additionally enrich the diet with such micronutrients as manganese, zinc, and copper. This seems beneficial due to their antioxidant properties, however the bioavailability of these elements of coffee should be taken into account. It seems necessary to carry out more research in this area.
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Affiliation(s)
- Ewa Olechno
- Department of Food Biotechnology, Faculty of Health Science, Medical University of Białystok, Szpitalna 37 Street, 15-295 Białystok, Poland; (E.O.); (M.E.Z.)
| | - Anna Puścion-Jakubik
- Department of Bromatology, Faculty of Pharmacy with the Division of Laboratory Medicine, Medical University of Białystok, Mickiewicza 2D Street, 15-222 Białystok, Poland;
- Correspondence: ; Tel.: +48-8574-854-69
| | - Katarzyna Socha
- Department of Bromatology, Faculty of Pharmacy with the Division of Laboratory Medicine, Medical University of Białystok, Mickiewicza 2D Street, 15-222 Białystok, Poland;
| | - Małgorzata Elżbieta Zujko
- Department of Food Biotechnology, Faculty of Health Science, Medical University of Białystok, Szpitalna 37 Street, 15-295 Białystok, Poland; (E.O.); (M.E.Z.)
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Coffee Brews: Are They a Source of Macroelements in Human Nutrition? Foods 2021; 10:foods10061328. [PMID: 34207680 PMCID: PMC8227654 DOI: 10.3390/foods10061328] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/09/2021] [Revised: 06/03/2021] [Accepted: 06/07/2021] [Indexed: 12/13/2022] Open
Abstract
Coffee brews, made by pouring water on coffee grounds or brewing in an espresso machine, are among the most popular beverages. The aim of this study was to summarize data on the content of macroelements (sodium, potassium, calcium, magnesium, and phosphorus) in coffee brews prepared with different methods, as well as to review the factors influencing the content of the elements. Studies from 2000 to 2020, published in the PubMed and Google Scholar databases, were reviewed. Taking into account the results presented by the authors, we calculated that one portion of coffee brew can cover 7.5% or 6.4% (for women and men) and 6.6% of the daily requirement for magnesium and potassium, respectively. Coffee provides slightly lower amounts of phosphorus (up to 2.2%), sodium (up to 2.2%), and calcium (up to 0.7% of the daily requirement for women and 0.6% for men). If coffee is drunk in the quantity of three to four cups, it can be an important source of magnesium, considering the risk of magnesium deficiency in modern societies.
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Abebe Y, Juergen B, Endashaw B, Kitessa H, Heiner G. The major factors influencing coffee quality in Ethiopia: The case of wild Arabica coffee (Coffea arabica L.) from its natural habitat of southwest and southeast afromontane rainforests. ACTA ACUST UNITED AC 2020. [DOI: 10.5897/ajps2020.1976] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/31/2022]
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Debastiani R, Iochims Dos Santos CE, Maciel Ramos M, Sobrosa Souza V, Amaral L, Yoneama ML, Ferraz Dias J. Elemental analysis of Brazilian coffee with ion beam techniques: From ground coffee to the final beverage. Food Res Int 2019; 119:297-304. [PMID: 30884660 DOI: 10.1016/j.foodres.2019.02.007] [Citation(s) in RCA: 19] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/04/2018] [Revised: 02/01/2019] [Accepted: 02/03/2019] [Indexed: 11/18/2022]
Abstract
Brazilian coffee is well known worldwide due to its quality and richness in taste. The aim of the present study is to provide the elemental characterization of Brazilian coffee along different stages of the drip brewing process. To that end, samples from roasted ground coffee, spent coffee, paper filters and the final beverage were analyzed with one single ion beam technique, namely particle-induced X-ray emission (PIXE). In total, over 140 samples from 8 different Brazilian brands of ground coffee were analyzed. Large differences in some elemental concentrations were observed among different brands and among different batches of a single brand, which leads to high variances in the data. Concerning the beverage preparation, the analysis of the spent coffee shows that the transfer ratio from the ground coffee to the beverage differs for each element. Our results indicate that potassium and chlorine have the highest transfer ratio. Moreover, the concentration of rubidium is relatively high in drinking coffee. Finally, there is no influence of the elemental composition of paper filter in the preparation of drinking coffee.
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Affiliation(s)
- Rafaela Debastiani
- Ion Implantation Laboratory, Institute of Physics, Federal University of Rio Grande do Sul, Av. Bento Gonçalves, 9500, CP 15051, CEP 91501970 Porto Alegre, RS, Brazil.
| | - Carla Eliete Iochims Dos Santos
- Institute of Mathematics, Statistics and Physics, Federal University of Rio Grande, Campus Santo Antônio da Patrulha, Rua Barão do Caí 2274, CEP 95500-000 Santo Antônio da Patrulha, RS, Brazil
| | - Mateus Maciel Ramos
- Ion Implantation Laboratory, Institute of Physics, Federal University of Rio Grande do Sul, Av. Bento Gonçalves, 9500, CP 15051, CEP 91501970 Porto Alegre, RS, Brazil
| | - Vanessa Sobrosa Souza
- Institute of Mathematics, Statistics and Physics, Federal University of Rio Grande, Campus Carreiros, Av. Itália, km 8, CEP 96201-900 Rio Grande, RS, Brazil
| | - Livio Amaral
- Ion Implantation Laboratory, Institute of Physics, Federal University of Rio Grande do Sul, Av. Bento Gonçalves, 9500, CP 15051, CEP 91501970 Porto Alegre, RS, Brazil.
| | - Maria Lucia Yoneama
- Ion Implantation Laboratory, Institute of Physics, Federal University of Rio Grande do Sul, Av. Bento Gonçalves, 9500, CP 15051, CEP 91501970 Porto Alegre, RS, Brazil
| | - Johnny Ferraz Dias
- Ion Implantation Laboratory, Institute of Physics, Federal University of Rio Grande do Sul, Av. Bento Gonçalves, 9500, CP 15051, CEP 91501970 Porto Alegre, RS, Brazil.
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Jeszka-Skowron M, Stanisz E, De Peña MP. Relationship between antioxidant capacity, chlorogenic acids and elemental composition of green coffee. Lebensm Wiss Technol 2016. [DOI: 10.1016/j.lwt.2016.06.018] [Citation(s) in RCA: 33] [Impact Index Per Article: 4.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/21/2022]
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