Title : ( Cafestol and kahweol in espresso coffee as influenced by preparation parameters )
Authors: Marzieh Moeenfard , Jose A. Silva , Alejandro Santos , Nuno Borges , Arminda Alves ,
Full TextAbstract
The effect of preparation parameters on the diterpenes profile of espresso coffee (EC) and the extraction efficiency of diterpenes from roast and ground (R&G) Arabica coffee were evaluated. The influence of water quantity, amount of ground coffee, grinding size, percolation time, water temperature and pressure on cafestol and kahweol content of ECs were investigated. Diterpenes were analysed by liquid-liquid extraction followed by HPLC-DAD analysis. The average cafestol and kahweol content of R&G Arabica coffee were 467.62 ± 20.02 and 638.04 ± 33.64 mg / 100 g. All preparation parameters influenced the diterpenes content of final EC, nevertheless grinding size and water quantity had greater effect on diterpenes concentration. This study clearly shows that parameters for coffee brew preparation may be changed for the intended purpose.
Keywords
, Coffee, espresso, preparation parameter, Diterpenes
@inproceedings{paperid:1078728,
author = {Moeenfard, Marzieh and ژوزه سیلوا and آلخاندرو سانتوش and نونو بورگش and آرمیندا آلوش},
title = {Cafestol and kahweol in espresso coffee as influenced by preparation parameters},
booktitle = {12th International Chemical and Biological Engineering Conference – CHEMPOR},
year = {2014},
location = {Porto},
keywords = {Coffee; espresso; preparation parameter; Diterpenes},
}
%0 Conference Proceedings
%T Cafestol and kahweol in espresso coffee as influenced by preparation parameters
%A Moeenfard, Marzieh
%A ژوزه سیلوا
%A آلخاندرو سانتوش
%A نونو بورگش
%A آرمیندا آلوش
%J 12th International Chemical and Biological Engineering Conference – CHEMPOR
%D 2014
