Michelle Srour

HNSC 2220

June 14, 2016

Bioactive Composition and Antioxidant Potential of Different Commonly

Consumed Coffee Brews Affected by their Preparation Technique and Milk
Addition

It wakes you up in the morning, it gives you an excuse to go out and catch up
with friends, its there when you need that afternoon boost, and it even puts you in
a better mood. Its rich taste and aroma makes coffee one of the most popular
beverages in the world. Due to its popularity, coffee presents a very important food
commodity, with strong economic, social and cultural impact. However, coffee may
be one of the most controversial foods. Is it healthy? Is it bad for me? How much
can I have?

A large number of previous studies have reported adverse effects of coffee

consumption including (coronary heart disease, insomnia, anxiety, osteoporosis,
anemia, hypertension, depression, iron and zinc malabsorption during pregnancy,
and adverse effects on fetus, newborn and nursing infants). However, newer
epidemiological and experimental studies have shown many positive effects of
regular coffee intake on psychoactive responses such as, (alertness and mood
change), neurological conditions (Parkinsons disease), metabolic disorders (e.g.
diabetes) and developing gallstone disease, as well as a positive effect of coffee on
gonad and liver function (Dorea & daCosta, 2005). Low caffeine doses enhance
alertness, increase perception and levels of concentration on simple tasks.

These positive effects of coffee on human health are attributed to the

presence of bioactive compounds with strong antioxidant and radical fighting
activities, especially polyphenols. Among these compounds chlorogenic acids,
caffeic, ferulic, p-coumaric acid and proanthocyanidins, are the most important
ones.

However, what is coffee without milk? The addition of different amounts of

milk may alter the bioactive composition and antioxidant capacity of a coffee brew.
Studies have been done to determine the ability of polyphenol interaction and
dietary proteins, (including caseins and whey proteins) indicating that these
compounds may form polyphenolprotein complexes which affects the bioactive
composition of coffee. Therefore the aim of the study was to determine the content
of caffeine and chlorogenic acid derivates in differently prepared coffee brews (such
as; instant coffee vs filtered coffee of espresso, Turkish, Greek, macchiato and latte,
decaffeinated and instant cappuccino brews) and to assess the effect of milk
addition on the content of polyphenols and antioxidant capacity of these brews.

The Total Polyphenol Content (TPC) was determined spectrophotometrically,

measuring the degree of absorption of light at different wavelengths by a chemical
substance using a spectrometer or spectrophotometer. The Total Flavonoid Content
(TFC) was precipitated using formaldehyde. The formaldehyde reacts with Carbon-6
or Carbon-8 atoms of 5,7 dihydroxy flavonoids to form methyl derivates, that further
react with other compounds also at carbon-6 and carbon-8 positions. The
condensed products of the reaction were removed by filtration, and the non-
flavonoid polyphenol were derived through filtration as well. The flavonoid content
was calculated as the difference between total polyphenol and non-flavonoid
phenols content. Gallic acid, an organic acid found in a variety of foods and herbs
that are well known as powerful antioxidants, was used as the standard.

The TPC and TFC of thirteen different coffee brews and four instant
cappuccino brews (without the addition of milk) have been studied. All the tested
samples presented a rich source of phenolic compounds nonetheless, the classic
instant coffee offered the highest TPC and TFC while, filtered coffee brew presented
the lowest TPC and TFC content. These results may be due to the preparation of the
type of coffee. Instant coffee is produced by water extraction and liquid separation
under high temperatures, followed by dehydration (freeze drying or spray drying).
This method allows the concentration of water soluble or dispersible compounds,
including polyphenols, and thus results in higher polyphenol/antioxidant content
when compared to other types of coffee preparation methods. Alternatively, lower
TPC and TFC of filtered coffee could be caused by the filter used during the brew
preparation. The filtration of paper filtered coffee brews lead to removal of some
bioactive compounds, indicating that filtered coffee, due to the employed brewing
technique, provides the lowest content of beneficial polyphenolic compounds.

Decaf Turkish/Greek instant coffee showed lower TPC than their regular coffee
counterparts. Higher TPC was found in decaffeinated espresso coffee brews.

The addition of milk significantly decreases the TPC of coffee and

decaffeinated coffee brews. Among both macchiato and latte brews, the highest TPC
and TFC were found in instant coffee brews and the lowest in filter coffee brews. In
addition, among decaffeinated coffee brews, instant coffee brew exhibits the
highest TPC and TFC followed by macchiato decaffeinated instant coffee brew and
latte decaffeinated instant coffee brew. However, the instant cappuccino brews
prepared with milk, exhibit higher TPC when compared to plain water-made brews.
These results are correlated with the findings in which preparation methods may
contribute to an increase or decrease in TPC and TFC.

A High Performance Liquid Chromatography (HPLC) test has been performed

as well. The test is a form of column chromatography that pumps a sample mixture
in a solvent at high pressure through a column with chromatographic packing
material. According to the results of HPLC analysis performed, instant coffee brews
are the richest source of cholorgenic acid (CGA), while the lowest content of CGA
was determined in filter coffee brew.

While the TPC and TFC still remain in coffee the addition of milk significantly
decreases its content. Findings suggest this may be due to a number of factors.
Firstly, the quantity of chlorogenic acid, the main antioxidant compound, interacts
with milk proteins in coffee. The binding affinity of polyphenols to proteins is
dependent on their molecular size. The binding increases with increasing of their
molecular size. Secondly, studies found that polyphenols such as catechins can form
insoluble complexes by interacting with proline-rich proteins such as b-casein, the
most abundant milk protein. Some authors proposed that the formation of
polyphenol milk protein complexes may decrease the bioavailability and the
antioxidant potential of polyphenols in vivo. However, other similar studies showed
no relevant effect of milk on the bioavailability or antioxidant capacity of tea
polyphenols.

As a result of a collection of studies done, coffee contains polyphenols and

antioxidants which are positive for your health. The results demonstrate instant
coffee among, all different coffee types having the highest total polyphenol content
and total flavonoid content opposed to, filtered coffee which has the lowest
polyphenol and flavonoid content. Moreover, the studies present the total
polyphenol and total flavonoid content found in coffee with the addition of milk.
Although, the studies suggest a decrease in the TPC and TFC of coffee mixed with
milk, a significant amount may still be present, contributing to overall health. Is
coffee healthy? Sure, it contains polyphenols and antioxidant benefits. However,
excess of anything is never healthy.
 Work Cited

Tena Niseteo, Draenka Komes, Ana Belak-Cvitanovi, Dunja Hori, Maja Bude,
Bioactive composition and antioxidant potential of different commonly
consumed coffee brews affected by their preparation technique and milk
addition
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0308-8146

J.G. Dorea, T.H. daCosta

Is coffee a functional food
British Journal of Nutrition, 93 (2005), pp. 773782

Yuksel et al., 2010 Z. Yuksel, E. Avci, Y.K. Erdem

Characterization of binding interactions between green tea flavonoids and
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Food Chemistry, 121 (2010), pp. 450456

Siebert et al., 1996 K.J. Siebert, N.V. Troukhanover, P.Y. Lynn.

Nature of polyphenolprotein interactions.
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