Coffee: production, consumption and health benefits

201 Pages·2016·3.929 MB·English

by  Massey, John L

FOOD AND BEVERAGE CONSUMPTION AND HEALTH

C
OFFEE

P , C
RODUCTION ONSUMPTION
AND HEALTH BENEFITS

No part of this digital document may be reproduced, stored in a retrieval system or transmitted in any form or
by any means. The publisher has taken reasonable care in the preparation of this digital document, but makes no
expressed or implied warranty of any kind and assumes no responsibility for any errors or omissions. No
liability is assumed for incidental or consequential damages in connection with or arising out of information
contained herein. This digital document is sold with the clear understanding that the publisher is not engaged in
rendering legal, medical or any other professional services.
F B C
OOD AND EVERAGE ONSUMPTION
H
AND EALTH

Additional books in this series can be found on Nova’s website
under the Series tab.

Additional e-books in this series can be found on Nova’s website
under the e-book tab.
FOOD AND BEVERAGE CONSUMPTION AND HEALTH

C
OFFEE

P , C
RODUCTION ONSUMPTION
H B
AND EALTH ENEFITS

JOHN L. MASSEY
EDITOR

New York
Copyright © 2016 by Nova Science Publishers, Inc.

All rights reserved. No part of this book may be reproduced, stored in a retrieval system or
transmitted in any form or by any means: electronic, electrostatic, magnetic, tape, mechanical
photocopying, recording or otherwise without the written permission of the Publisher.

We have partnered with Copyright Clearance Center to make it easy for you to obtain permissions
to reuse content from this publication. Simply navigate to this publication’s page on Nova’s
website and locate the “Get Permission” button below the title description. This button is linked
directly to the title’s permission page on copyright.com. Alternatively, you can visit
copyright.com and search by title, ISBN, or ISSN.

For further questions about using the service on copyright.com, please contact:
Copyright Clearance Center
Phone: [phone] Fax: [phone] E-mail: [email protected].

NOTICE TO THE READER
The Publisher has taken reasonable care in the preparation of this book, but makes no expressed or
implied warranty of any kind and assumes no responsibility for any errors or omissions. No
liability is assumed for incidental or consequential damages in connection with or arising out of
information contained in this book. The Publisher shall not be liable for any special,
consequential, or exemplary damages resulting, in whole or in part, from the readers’ use of, or
reliance upon, this material. Any parts of this book based on government reports are so indicated
and copyright is claimed for those parts to the extent applicable to compilations of such works.

Independent verification should be sought for any data, advice or recommendations contained in
this book. In addition, no responsibility is assumed by the publisher for any injury and/or damage
to persons or property arising from any methods, products, instructions, ideas or otherwise
contained in this publication.

This publication is designed to provide accurate and authoritative information with regard to the
subject matter covered herein. It is sold with the clear understanding that the Publisher is not
engaged in rendering legal or any other professional services. If legal or any other expert
assistance is required, the services of a competent person should be sought. FROM A
DECLARATION OF PARTICIPANTS JOINTLY ADOPTED BY A COMMITTEE OF THE
AMERICAN BAR ASSOCIATION AND A COMMITTEE OF PUBLISHERS.

Additional color graphics may be available in the e-book version of this book.

Library of Congress Cataloging-in-Publication Data

Library of Congress Control Number: 2016931591

ISBN: (cid:28)(cid:26)(cid:27)(cid:16)(cid:20)(cid:16)(cid:25)(cid:22)(cid:23)(cid:27)(cid:23)(cid:16)(cid:26)(cid:21)(cid:24)(cid:16)(cid:23) (eBook)

Published by Nova Science Publishers, Inc. † New York
CONTENTS

Preface vii
Chapter 1 Coffee and Its By-Products as Sources of Bioactive Compounds 1
Adriana S. Franca and Leandro S. Oliveira
Chapter 2 Coffee Brews Preparation: Extraction of Bioactive Compounds
and Antioxidant Activity 29
Josiane Alessandra Vignoli, Marcelo Caldeira Viegas,
Denisley Gentil Bassoli and Marta de Toledo Benassi
Chapter 3 Control of Coffee Samples Quality:
Geographic and Roasting Factors 51
Paulo R. A. B. de Toledo, Marcelo M. R. de Melo,
Helena R. Pezza, Aline T. Toci, Leonardo Pezza
and Carlos M. Silva
Chapter 4 Spent Coffee Ground Properties and Application in
Bioenergy and Bioproducts 67
Michel Brienzo, María García-Aparicio and Johann Görgens
Chapter 5 The Re-Use Potential of Espresso Spent Coffee Grounds:
Optimization of Microwave-Assisted Extraction of Polyphenols by
Use of Response Surface Methodology and Their Effects on Platelet
Function – Pilot Study 97
Marija Ranić, Aleksandra Konić-Ristić, Marija Glibetić and
Suzana Dimitrijević-Branković
Chapter 6 Effects of Extrinsic Factors on the Acceptance of Instant Coffee
Enriched with Natural Antioxidants from Green Coffee 115
Marta de Toledo Benassi and Marinês Paula Corso
Chapter 7 Coffee: Emerging Beneficial Effects on Ocular Health 135
Tae-Jin Kim, Holim Jang, Chang Yong Lee and
Sang Hoon Jung
vi Contents
Chapter 8 Coffee Contaminated with OTA and Genotoxicity 157
Daniel Lerda
Chapter 9 Substances Present in Coffee: Health or Risk? 165
Maurílio de Souza Cazarim
Index 179
PREFACE

Coffee is among the most widely consumed beverages worldwide. Traditionally, high
consumption of coffee has been considered to have negative health consequences due to the
stimulant effects of caffeine. However, there is substantial evidence that coffee contains a
range of bioactive compounds and antioxidants with potentially beneficial effects on human
health. Chapter One presents a review of the works of research that have been developed in
order to establish the functional potential of coffee, either raw or roasted and its byproducts.
Chapter Two studies the extraction of bioactive compounds and antioxidant activities of
coffee brews. Chapter Three focuses on two factors, aroma and geographic provenance,
namely the geographic origin and the roasting procedure, and aims at providing a systematic
assessment of the chemical compounds that are mainly responsible for the quality of coffee
samples. Chapter Four focuses on the properties of spend coffee ground (SCG), based on its
composition and structural organization, and the complex enzyme necessary for its
conversion, highlighting its impact on biotechnology and bioenergy process. Chapter Five
examines an optimal range of extraction conditions for extraction of polyphenols from
espresso SCG by using response surface methodology and to investigate in vitro effects of
obtained polyphenol-rich extracts on platelets activation and their aggregation with
monocytes and neutrophiles. Chapter Six evaluates sensory acceptance and the effect of the
expectations caused by information and the packaging characteristics of instant coffee.
Chapter Seven overviews emerging evidence for the protective effects of coffee and its
bioactive compounds on ocular health. Chapter Eight discusses coffee contaminated with
Ochratoxin and genotoxicity. Chapter Nine studies health and health risks of the substances
found in coffee.