Evaluation of Roasting and Brewing effect on Antinutritional Diterpenes- Cafestol and Kaweol in Coffee

Abstract

Coffee brew prepared from roasted coffee beans contains quite a lot of compounds which are known to influence consumers health. Among these, cafestol and kahweol are associated with lipid fraction of coffee and reported to be responsible for elevated serum cholesterol levels in people who drink more coffee. Aim : A study has been taken up to find out the influence of roasting and brewing methods on antinutritional diterpenes, in coffee brew. Methodology : Coffee bean samples were roasted at different temperatures and the brew prepared from these beans was analyzed for cafestol and kahweol profiles by using HPLC. Similarly coffee brew was prepared by mocha, filter, espresso, french press etc., and their diterpene profiles were analyzed by HPLC. Results: There was a substantial difference in cafestol and kahweol profiles in brews with highest content of cafestol and kahweol in Turkish-style and French press coffee. Similarly higher roasting temperatures and prolonged roasting times had significant influence on diterpenes profiles in roasted beans.