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J Agric Food Chem. 2010 Mar 10;58(5):3002-7. doi: 10.1021/jf9039205.

Isoflavones in coffee: influence of species, roast degree, and brewing method.

Author information

1
REQUIMTE/Servico de Bromatologia, Faculdade de Farmacia, Universidade do Porto, Rua Anibal Cunha 164, 4099-030 Porto, Portugal. rita.c.alves@gmail.com

Abstract

This paper reports the isoflavone contents of roasted coffee beans and brews, as influenced by coffee species, roast degree, and brewing procedure. Total isoflavone level is 6-fold higher in robusta coffees than in arabica ones, mainly due to formononetin. During roasting, the content of isoflavones decreases, whereas their extractability increases (especially for formononetin). Total isoflavones in espresso coffee (30 mL) varied from approximately 40 microg (100% arabica) to approximately 285 microg (100% robusta), with long espressos (70 mL) attaining more than double isoflavones of short ones (20 mL). Espressos (30 mL) prepared from commercial blends contained average amounts of 6, 17, and 78 microg of genistein, daidzein, and formononetin, respectively. Comparison of different brewing methods revealed that espresso contained more isoflavones ( approximately 170 microg/30 mL) than a cup of press-pot coffee ( approximately 130 microg/60 mL), less than a mocha coffee ( approximately 360 microg/60 mL), and amounts similar to those of a filtered coffee cup ( approximately 180 microg/120 mL).

PMID:
20131840
DOI:
10.1021/jf9039205
[Indexed for MEDLINE]

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