COFFEE
DIFFERENT TYPES
AND HEALTH IMPACT
LAMBROS ARGYRIDES
FOOD TECHNOLOGIST
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Coffee has conquered the earth and is now a vital ingredient
of everyone’s life all over the world
Worldwide, we consume 400 billion cups of coffee every
year
Coffee is one of the most commonly consumed bevarages
148 million - estimated number of 60kg bags produced in
2015/2016 (from October 2015 to September 2016)
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COFFEE: Is it good or bad for our health?
The question cannot be answered with a simple “YES”
or “NO”…
It’s an issue which concerns our HEALTH
Laboratory research is still placing coffee under the
microscope.
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Many scientific researchers showed that coffee
may reduce the risk of:
Cancer (Liver, Oral, Breast and colorectal)
Neurodegenerative diseases:
Parkinson’s (Ascherio et al. 2001)
Alzheimer‘s(Barranco Quintana et al. 2007)
Amyotrophic Lateral Sclerosis (Beghi et al. 2011)
Type 2 diabetes (Van Dan & Hu, 2005; Matusheski et al. 2012)
Cardiovascular diseases (Bonita et al. 2007) (Ikaria Coffee Study, Dr G.Siasos 22/4/2013)
…………………………………………
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Some studies have shown that coffee
consumption is bad for health:
Pregnant woman should stop drinking coffee
Coffee can become an addiction
Decaffeinated is healthier than regular coffee
Coffee is dehydrating
……………………………………………
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Arabica and Robusta
Are two different species of coffee and all the coffee we drink,
falls into one of these two categories or combination of both.
ARABICA
800 m+
Altitude
$
More
expensive
Aromatic beverage,
mild and well
balanced in flavour
ROBUSTA
70%
World
Production
Caffeine
0,9% - 1,2%
200-800 m+
Altitude
Cheaper
Harsh taste beverage
High bitterness
Low acidity
30%
World
Production
Commonly used
in instant coffee
Caffeine
1,6% - 2,4%
(twice the amount of
caffeine)
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COMPOSITION OF COFFEE
Coffee’s composition is very complex
It includes more than one thousand
substances
Not all the components of coffee have
been identified
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A summary of compositional data (% dry basis) for
green and roasted arabica and robusta beans and
instant coffee powder.
Coffee: Volume 1 Chemistry R.J. Clark and R.Macrae
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COFFEE ANTIOXIDANTS
Coffee is one of the main sources of antioxidants in diet
(Pellegrini et al. 2003; Suilaas et al. 2004)
Natural antioxidants
Phenolic compounds
Chlorogenic acids (the main
phenolic compounds in coffee)
Trigonelline
Caffeine (antioxidant ability) (Lee et
al. 2000)
Antioxidants that form during
roasting
Melanoidins (a Maillard reaction
product) (Carry anti-bacterial and antinfammatory properties) study published in US
National Library
Nicotinic acid (niacin-vitamin B3)
well known antioxidant
(produced during the
decomposition of Trigonelline)
(Italian scientists discovered that Trigonelline
may lower our incidence of dental caries)
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The good, the bad and the ugly CAFFEINE
The most commonly used psychoactive substance in the world
The variance in caffeine levels in coffee beverages is attributed to several
factors including:
•
Coffee brewed method / extraction time
•
Temperature
•
Grinding level
•
Varieties of coffee (Robusta or Arabica)
The main effect of caffeine in the body is as a mild
stimulant of the central nervous system
People with sensitivity to caffeine, high cholesterol,
high blood pressure, pregnant women are advised to limit their
consumption
Many people are turning to consuming coffee without caffeine
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COFFEE DECAFFEINATED
Methods of decaffeination
1. Chemical decaffeination (Methylene Chloride / Ethyl Acetate)
2. Water method
Physical methods
}
3. CO2 method
Decaf coffee contains just 1-5 mg caffeine / cup
Decaf coffee still has the same anti-oxidant properties of
regular coffee
If somebody thinks that is healthier than regular coffee,
evidence from research does not currently support this.
Several studies have shown that caffeinated and decaffeinated
coffee have different health effects (Harvard Health)
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Decaffeinated Coffee:
May increase fatty acid levels in the blood while
regular coffee does not
Protects against type 2 diabetes less than caffeinated
Both may have protective role on liver health
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COFFEE LIPIDS
Triclycerides
75,2%
Diterpene
18,5%
Sterol
2,2%
CAFESTOL & KAHWEOL
Raise the levels of serum cholesterol
Anti-carcinogenic and anti-mutagenic
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THE BASIC COFFEE TYPES
Are determined by the coffee-brewing method
Boiling method
-
Turkish coffee / Greek coffee / Cyprus coffee
Scandinavian coffee
Mocha
French press (cafetiere)
Filter method
- Filter coffee
Pressure method - Espresso
Dissolving method - Instant / soluble coffee
It has never been shown that coffee promotes cancer in humans (WHO/IARC
12/6/2016), but what is becoming increasigly clear is that coffee brewed in
different ways could have varying health effects.
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BOILING METHOD
Turkish coffee / Greek coffee / Cyprus coffee
Is consumed more than any other in our own
broader geographical region
Very fine ground roasted Arabica coffee is slowly
heated with cold water in a special pot.
Caffeine: less than the other types (50mg/cup)
Is very rich in polyphenols and antioxidants
(157mg/100ml)
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BOILING METHOD
The boiling method leads to appearance of an increased diterpene
(cafestol 3,3 mg per cup & kahweol 3,8mg per cup)
Raises the levels of total and LDL cholesterol, but has also been shown
to be anti-carcinogenic and anti-mutagenic
According the Ikaria Study (Dr Siasos 22/4/2013), Greek coffee could
improve cardiovascular health and increase longevity.
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FILTER METHOD
FILTER COFFEE
Prepared with a filter brewing machine
Hot water runs through a filter paper (filled with coffee) into a glass
pot
Caffeine:
The highest percentage in comparison to the other types
of coffee (100 – 150 mg/cup)
Rich in antioxidants (total chlorogenic acids) (95mg/cup)
(Journal Agricultural and Food Chemistry)
The filter paper absorbs the diterpenes of the coffee
(negligible amounts)
I f you have high cholesterol choose filtered coffee.
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PRESSURE METHOD
ESPRESSO
Coarse or medium-ground coffee is extracted with hot
water under high pressure (8-9 atm)
Caffeine: Low in caffeine (60 mg/cup)
Diterpenes: Contained intermediate amounts
• Cafestol 1,7 mg/cup
• Kahweol 2,1 mg/cup
Total chlorogenic acids: 50 mg/cup
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INSTANT COFFEE
Made from brewed coffee from which the water has
been removed (Robusta)
• Spray-drying
• Freeze-drying
Preparation: Add one teaspoon of instant coffee to a cup of water
Is generally free of diterpenes (kahweol and cafestol) but many
commercial brands are plated with coffee oil to provide headspace
aroma.
Caffeine:
contains 65-100 mg/cup
Is full of antioxidants (total chlorogenic acids 140mg/cup)
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OTHER COMPOUNDS IN COFFEE
(Acrylamide & Furan)
Acrylamide: is a compound formed during coffee roasting between
reducing sugars and amino acid (asparagine)
Acrylamide indicative values based on the EFSA
monitoring data for the period 2007 - 2012
• Roast Coffee:
• Instant Coffee:
450 μg/kg
900 μg/kg
• Coffee substitutes:
(Based on cereals): 2000 μg/kg
• Coffee substitutes:
(Others):
4000 μg/kg
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• Cyprus Coffee:
Regular roast:
Dark roast:
112 μg/kg
88 μg/kg
Coffee alternatives and instant coffee contain the highest amount
Dark roast coffee is lower in acrylamide that the lighter colored
coffee.
Completely avoiding acrylamide is impossible
Furan is a compound formed during roasting
Furan levels are reduced during preparation (roasting & grinding)
and brewing, by up to 90%
Coffee in capsules contains more furan than other types
(hermetically-sealed capsules) prevent furan which is highly
volatile
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Scientific information suggests moderate coffee
consumption: 4-5cups (400mg/day) can contribute to a
healthy, balanced diet.
But everyone is different……LISTEN TO YOUR BODY!!
Scientists will never stop investigating and evaluating
coffee, and people will never stop consuming and
enjoying coffee.
68% of Europeans say they can’t imagine life without
coffee (ISIC)
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ΣΑΣ
ΕΥΧΑΡΙΣΤΩ
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