![]() ![]() Ī review of the literature confirms the beneficial effects of coffee on health. The composition of roasted coffee beans differs from the above, for Arabica: polysaccharides (24–39%), oligosaccharides (0–3.5%), proteins (13–15%), chlorogenic acids (1.2–2.3%), free amino acids (0%), lipids (14.5–20%), minerals (3.5–4.5%), fatty acids (1–1.5%), trigonelline (0.5–1%), caffeine (0–1%), and melanoidins (16–17%) formed in the process of roasting coffee beans. Ĭoffee consists of over 1.000 bioactive substances. According to data from 2020, production of Arabica coffee was 6,319,500 tons (an increase by 13.6% compared with the previous year), and of Robusta-4,219,380 tons (a decrease by 2.8%). In addition, the production of Arabica is greater than that of Robusta. In 2019, coffee production reached about 9,903,180 tons, and in 2020 there was an increase by 6.4%-about 10,538,820 tons. According to data from 2020/2021, it has increased by 1.1% compared with 2017/2018. Both the production and consumption of coffee are constantly increasing. robusta, but of other varieties (probably mostly hybrids). Most commercial coffee sold as ‘robusta’ is not Coffea canephora var. and Robusta coffee- Coffea canephora Pierre ex Froehner, are of major commercial importance. Coffee belongs to the Rubiaceae family, the fourth largest angiosperm family, consisting of 124 species spread over two genera, Coffea and Psilanthus. The history of coffee began in Ethiopia, former Abyssinia and this beverage is consumed by communities around the world. To sum up, converting caffeine content to 1 L of the brew, the highest content is that of brews prepared in an espresso machine (portafilter), with the amount of 7.5 g of a coffee blend (95% Robusta + 5% Arabica), and water (the volume of coffee brew was 25 mL) at a temperature of 92 ☌ and a pressure of 7 bar, but the highest content in one portion was detected in a brew of 50 g of Robusta coffee poured with 500 mL of cold water (25 ☌) and boiled. Data on caffeine content was collected by analyzing the following factors: the influence of species, brewing time, water temperature, pressure, degree of roast, grinding degree, water type, water/coffee ratio as well as other factors (such as geographical origin). PubMed and Google Scholar databases were searched. The study was carried out using a literature review from 2010–2020. ![]() The study aimed to summarize data on the influence of various factors on caffeine content in brews prepared with different methods. They are consumed for caffeine and its stimulant properties. Coffee brews are one of the most popular drinks. ![]()
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