• Corpus ID: 2442458

Coffee Constituents

  title={Coffee Constituents},
  author={Adriana Farah and Yi Fang Chu},
Coffee has been for decades the most commercialized food product and most widely consumed beverage in the world. Since the opening of the first coffee house in Mecca at the end of the fifteenth century, coffee consumption has greatly increased all around the world. In 2010, coffee production reached 8.1 million tons worldwide [1]. This represents more than 500 billion cups, with the United States, Brazil, Germany, Japan, and Italy being the major consumer countries. However, per capita… 

Applications of Compounds from Coffee Processing By-Products

The present research is an updated literature review of the definition of coffee by-products, their composition, safety and those food applications which have been proposed or made commercially available to date based on their chemical composition.

The wastes of coffee bean processing for utilization in food: a review

A few million cubic tons of waste are generated annually as a result of coffee processing. As a beverage, coffee in itself is a rich source of melanoidins, phenolic compounds, and other

Microbial ecology and starter culture technology in coffee processing

This review provides a comprehensive coverage of coffee fermentation performance and bean quality issues, while pointing out new directions for exploiting starter cultures in coffee processing.

Evaluation of the Use of a Coffee Industry By-Product in a Cereal-Based Extruded Food Product

This work evaluated the characterization and food safety of the coffee silverskin, the only by-product of the roasting process, and developed an extruded cereal-based ready-to-eat food product being a source of protein and with a high fiber content.

Coffee's Phenolic Compounds. A general overview of the coffee fruit's phenolic composition

Phenolic compounds are secondary metabolites ubiquitously distributed in the plant kingdom which come in a wide array of molecular configurations which confer them a comprehensive set of chemical

Chemical profiling of western Indonesian single origin robusta coffee

This study aimed to profile the chemical quality parameters of robusta single-origin coffee in the western part of Indonesia with a focus on green coffee bean from various regions of the country.


Effects of Serving Temperature on Sensory Perception and Acceptance of Brewed Coffee

Coffee continues to be one of the most widely consumed beverages worldwide. How an individual perceives a cup of coffee is impacted by a plethora of factors including origin, growing climate,



Coffee and green tea as a large source of antioxidant polyphenols in the Japanese population.

Beverages, especially coffee, contributed to a large share of the consumption of polyphenols, as antioxidants, in the Japanese diet.

Volatile compounds as potential defective coffee beans' markers.

Dietary fiber from coffee beverage: degradation by human fecal microbiota.

The impact of coffee fiber on numerically dominant population groups of the intestinal microbiota was investigated by fluorescence in situ hybridization combined with flow cytometry (FISH-FC) and structural units composed of (1-->5)-linked arabinosyl residues were least degradable, whereas terminally linked arabinogalactans residues were easily utilized.

Coffee drinking influences plasma antioxidant capacity in humans.

It is argued that uric acid is the main component responsible for the plasma AC increase after tea drinking, whereas molecules other than uric Acid (probably phenolic compounds) are likely to beresponsible for the increase in plasma AC after coffee drinking.

Chlorogenic acids and lactones in regular and water-decaffeinated arabica coffees.

Differences in CGA and CGL contents of regular and decaffeinated roasted coffees appear to be relatively small, but they may be enough to affect flavor characteristics as well as the biopharmacological properties of the final beverage, suggesting the need for further study.

Coffee consumption and human health--beneficial or detrimental?--Mechanisms for effects of coffee consumption on different risk factors for cardiovascular disease and type 2 diabetes mellitus.

Based on the literature reviewed, it is apparent that moderate daily filtered, coffee intake is not associated with any adverse effects on cardiovascular outcome, and the data shows that coffee has a significant antioxidant activity, and may have an inverse association with the risk of type 2 diabetes mellitus.

Chemical characterization of the high molecular weight material extracted with hot water from green and roasted arabica coffee.

The high molecular weight material extracted with hot water from two green and roasted ground arabica coffees showed coelution of polysaccharides, proteins, phenolics, and brown compounds, and it was concluded that the phenolics andbrown compounds were linked by covalent bonds to the polymeric material.

Survey of imported green coffee beans for pesticide residues.

The majority of the green coffee samples analysed in this survey had no detectable pesticide residues, and the majority of imported green coffee beans were analysed for a variety of pesticide chemicals.

Furan levels in coffee as influenced by species, roast degree, and brewing procedures.

The factor that most influenced the furan content in coffee brew was the brewing procedure, and furan levels in the beverages varied from <10 to 288 μg/kg.