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Patil S, M V, Murthy PS. Phytochemical profile and antioxidant potential of coffee leaves influenced by green extraction techniques and in vitro bio-accessibility of its functional compounds. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2022. [DOI: 10.1007/s11694-022-01345-x] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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Tritsch N, Steger MC, Segatz V, Blumenthal P, Rigling M, Schwarz S, Zhang Y, Franke H, Lachenmeier DW. Risk Assessment of Caffeine and Epigallocatechin Gallate in Coffee Leaf Tea. Foods 2022; 11:263. [PMID: 35159415 PMCID: PMC8834188 DOI: 10.3390/foods11030263] [Citation(s) in RCA: 7] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/05/2021] [Revised: 01/13/2022] [Accepted: 01/13/2022] [Indexed: 02/07/2023] Open
Abstract
Coffee leaf tea is prepared as an infusion of dried leaves of Coffea spp. in hot water. It is a traditional beverage in some coffee-producing countries and has been authorized in 2020 within the European Union (EU) according to its novel food regulation. This article reviews current knowledge on the safety of coffee leaf tea. From the various ingredients contained in coffee leaves, only two were highlighted as possibly hazardous to human health, namely, caffeine and epigallocatechin gallate (EGCG), with maximum limits implemented in EU legislation, which is why this article focuses on these two substances. While the caffeine content is comparable to that of roasted coffee beans and subject to strong fluctuations in relation to the age of the leaves, climate, coffee species, and variety, a maximum of 1-3 cups per day may be recommended. The EGCG content is typically absent or below the intake of 800 mg/day classified as hepatotoxic by the European Food Safety Authority (EFSA), so this compound is suggested as toxicologically uncritical. Depending on selection and processing (age of the leaves, drying, fermentation, roasting, etc.), coffee leaf tea may exhibit a wide variety of flavors, and its full potential is currently almost unexplored. As a coffee by-product, it is certainly interesting to increase the income of coffee farmers. Our review has shown that coffee leaf tea is not assumed to exhibit risks for the consumer, apart from the well-known risk of caffeine inherent to all coffee-related beverages. This conclusion is corroborated by the history of its safe use in several countries around the world.
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Affiliation(s)
- Nadine Tritsch
- Postgraduate Study of Toxicology and Environmental Toxicology, Rudolf-Boehm-Institut für Pharmakologie und Toxikologie, Universität Leipzig, Härtelstraße 16-18, 04107 Leipzig, Germany; (N.T.); (H.F.)
- Chemisches und Veterinäruntersuchungsamt (CVUA) Karlsruhe, Weissenburger Strasse 3, 76187 Karlsruhe, Germany;
| | - Marc C. Steger
- Coffee Consulate, Hans-Thoma-Strasse 20, 68163 Mannheim, Germany; (M.C.S.); (P.B.); (S.S.)
- Department of Flavor Chemistry, University of Hohenheim, Fruwirthstrasse 12, 70599 Stuttgart, Germany; (M.R.); (Y.Z.)
| | - Valerie Segatz
- Chemisches und Veterinäruntersuchungsamt (CVUA) Karlsruhe, Weissenburger Strasse 3, 76187 Karlsruhe, Germany;
- Hochschule für Angewandte Wissenschaften Coburg, Friedrich-Streib-Strasse 2, 96450 Coburg, Germany
| | - Patrik Blumenthal
- Coffee Consulate, Hans-Thoma-Strasse 20, 68163 Mannheim, Germany; (M.C.S.); (P.B.); (S.S.)
| | - Marina Rigling
- Department of Flavor Chemistry, University of Hohenheim, Fruwirthstrasse 12, 70599 Stuttgart, Germany; (M.R.); (Y.Z.)
| | - Steffen Schwarz
- Coffee Consulate, Hans-Thoma-Strasse 20, 68163 Mannheim, Germany; (M.C.S.); (P.B.); (S.S.)
| | - Yanyan Zhang
- Department of Flavor Chemistry, University of Hohenheim, Fruwirthstrasse 12, 70599 Stuttgart, Germany; (M.R.); (Y.Z.)
| | - Heike Franke
- Postgraduate Study of Toxicology and Environmental Toxicology, Rudolf-Boehm-Institut für Pharmakologie und Toxikologie, Universität Leipzig, Härtelstraße 16-18, 04107 Leipzig, Germany; (N.T.); (H.F.)
| | - Dirk W. Lachenmeier
- Chemisches und Veterinäruntersuchungsamt (CVUA) Karlsruhe, Weissenburger Strasse 3, 76187 Karlsruhe, Germany;
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Determining the impact of roasting degree, coffee to water ratio and brewing method on the sensory characteristics of cold brew Ugandan coffee. Food Res Int 2020; 137:109667. [DOI: 10.1016/j.foodres.2020.109667] [Citation(s) in RCA: 13] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/12/2020] [Revised: 08/30/2020] [Accepted: 09/06/2020] [Indexed: 11/18/2022]
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