List of chemical compounds in coffee

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There are more than 1,000 chemical compounds in coffee, [1] and their molecular and physiological effects are areas of active research in food chemistry.

Contents

Overview

There are a large number of ways to organize coffee compounds. The major texts in the area variously sort by effects on flavor, physiology, pre- and post-roasting effects, growing and processing effects, botanical variety differences, country of origin differences, and many others. Interactions between chemical compounds also is a frequent area of taxonomy, as are the major organic chemistry categories (protein, carbohydrate, lipid, etc.) that are relevant to the field. In the field of aroma and flavor alone, Flament gives a list of 300 contributing chemicals in green beans, and over 850 after roasting. He lists 16 major categories to cover those compounds related to aroma and flavor. [2]

The chemical complexity of coffee is emerging, especially due to observed physiological effects which cannot be related only to the presence of caffeine. Moreover, coffee contains an exceptionally substantial amount of antioxidants such as chlorogenic acids, hydroxycinnamic acids, caffeine and Maillard reaction products, such as melanoidins. [3] Chemical groups, such as alkaloids and caffeoylquinic acids, are common insecticides; their effects on coffee quality and flavor have been investigated in most studies. [4] Although health effects are certainly a valid taxonomy category, less than 30 of the over 1,000 compounds have been subjected to juried, health-related research (e.g. official potential carcinogen classification — see furans, for example), so health categorization has been avoided.

On the other hand, physiological effects are well documented in some (e.g. stimulant effects of caffeine), and those are listed where they are relevant and well-documented. Internet claims for individual chemicals, or compound synergies, such as preventing dental cavities (speculative but unproven effect of the alkaloid trigonelline with in vitro bacterial attachment research, but missing in vivo research on any health effects), preventing kidney stones, or negative effects, also have been avoided.

Groups

Chemicals found in coffee can be categorized in the following groups:

Acids and anhydrides

Quinic acid, 3,5-Di-caffeoylquinic acid

Alkaloids

Caffeine, Putrescine, Theophylline, Trigonelline

Alcohols

Quinic acid, Acetoin

Amines

Esters

3,5-Di-caffeoylquinic acid

Fiber

Coffee is known to have a significant amount of water-soluble dietary fiber (mostly polysaccharides like galactomannans, arabinogalactans, and melanoidins) compared to other commonly consumed beverages such as factory orange juice. The amount of dietary fiber ranges from 0.47-0.75 g per 100 mL of prepared coffee in a 2007 experiment testing on espresso, drip coffee, and freeze-dried coffee with the beverage made from freeze-dried containing the highest amount fiber. Given the popularity of coffee and the low amount of fiber consumed by the average person in many developed nations, coffee may majorly contribute to the daily dietary fiber consumption for many people. (For instance, in Spain the mean fiber consumption of 7 grams per day with a moderate coffee drinker having 3 cups per day points to coffee accounting for 10% of Spanish dietary fiber.) [6] [7] [8] [9] [10] [11] [12]

Ketones

Acetoin

Organosulfuric compounds

Dimethyl disulfide

Phenols

3,5-Di-caffeoylquinic acid

Triglycerides

See also

References

  1. ↑ Clarke, Ronald James; Macrae, Robert, eds. (1985). Coffee Volume 1 Chemistry. Vol. 1 (1 ed.). New York, USA; London,UL; Barking, Essex, UK: Elsevier Applied Science Publishers Ltd. ISBN   0-85334-368-3. LCCN   85-6976. (xiv+306 pages)
  2. ↑ Flament, Ivon; Bessière-Thomas, Yvonne (2002) [October 2001]. Written at Geneva, Switzerland. Coffee Flavor Chemistry (1 ed.). Chichester, West Sussex, UK: John Wiley & Sons, Ltd. ISBN   0-471-72038-0. LCCN   2001024880 . Retrieved 2024-07-16. (xiv+410 pages)
  3. ↑ Capek, Peter; Paulovičová, Ema; Matulová, Mária; Mislovičová, Danica; Navarini, Luciano; Suggi-Liverani, Furio (2014-03-15). "Coffea arabica instant coffee—Chemical view and immunomodulating properties". Carbohydrate Polymers . 103: 418–426. doi:10.1016/j.carbpol.2013.12.068. PMID   24528749.
  4. ↑ Green, Paul W. C.; Davis, Aaron P.; Cossé, Allard A.; Vega, Fernando E. (2015-11-04). "Can Coffee Chemical Compounds and Insecticidal Plants Be Harnessed for Control of Major Coffee Pests?". Journal of Agricultural and Food Chemistry . 63 (43): 9427–9434. Bibcode:2015JAFC...63.9427G. doi:10.1021/acs.jafc.5b03914. PMID   26458882 – via Hunter College Libraries.
  5. 1 2 Herraiz, Tomas; Chaparro, Carolina (2006-01-18). "Human monoamine oxidase enzyme inhibition by coffee and beta-carbolines norharman and harman isolated from coffee". Life Sciences . 78 (8): 795–802. doi:10.1016/j.lfs.2005.05.074. PMID   16139309.
  6. ↑ "Need Fiber? Have Some Coffee". Scientific American .
  7. ↑ Díaz-Rubio, M Elena & Saura-Calixto, Fulgencio. (2007) Dietary fiber in brewed coffee. Journal of Agricultural and Food Chemistry, 55 (5), 1999–2003.
  8. ↑ Gniechwitz, Diana; Reichardt, Nicole; Blaut, Michael; Steinhart, Hans; Bunzel, Mirko. 2007. Dietary fiber from coffee beverage: Degradation by human fecal microbiota. Journal of Agricultural and Food Chemistry, 55 (17).
  9. ↑ Gniechwitz, Diana; Brueckel, Birgit; Reichardt, Nicole; Blaut, Michael; Steinhart, Hans; Bunzel, Mirko. 2007. Coffee dietary fiber contents and structural characteristics as influenced by coffee type and technological and brewing procedures. Journal of Agricultural and Food Chemistry, 55 (26).
  10. ↑ Silván, José Manuel; Morales, Francisco J; Saura-Calixto, Fulgencio. 2010. Conceptual study on maillardized dietary fiber in coffee. Journal of Agricultural and Food Chemistry, 58 (23).
  11. ↑ Moreira, Ana S. P.; Nunes, Fernando M.; Domingues, M. Rosário; Coimbra, Manuel A. (2012). "Coffee melanoidins: structures, mechanisms of formation and potential health impacts". Food & Function. 3 (9): 903–915. doi:10.1039/c2fo30048f. PMID   22584883.
  12. ↑ Machado, Fernanda; Coimbra, Manuel A; Coreta-Gomes, Filipe. 2024. Coffee dietary fiber: Features and hypocholesterolemic effects. In Coffee in health and disease prevention, (2nd ed, Chap 25, pp 277–285). Academic Press.
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