1

15.0 16.0-17.0 - 16.0-17.0 - Humic acids

16.0-21.0 13.0-15.0 11.0-13.0 13.0-15.0 11.0-13.0 Proteins
0 0 2.0 0 2.0 Amino acids
Appr 6.5 - 37.0-47.0 24.0-39.0 50.0-55.0 Total
polysaccharides
0.7-5.2 0-3.5 5.0-7.0 0-3.5 6.0-8.0 Oligosaccharides
- 1.0-1.5 1.5-2.0 1.0-1.5 1.5-2.0 Aliphatic acids
5.2-7.4 3.9-4.6 7.0-10.0 1.2-2.3 5.5-8.0 Total Chlorogenic
acids
1.5-1.6 11.0-16.0 9.0-13.0 14.5-20.0 12.0-18.0 Lipids
- 0.3-0.6 0.6-0.75 0.5-1.0 1.0-1.2 Trigonelline
4.5-5.1 Appr 2.0 1.6-2.4 Appr. 1.0 0.9-1.2 Caffeine
9.0-10.0 4.6-5.0 4.0-4.5 3.5-4.5 3.0-4.2 Minerals
Roasted Green Roasted Green
Instant
Robusta Arabica
Component
Composition Composition of of green green and and roasted roasted coffees coffees ( (according according to to variety variety) ) and and of of
instant instant coffee coffee ( (expressed expressed as a as a percentage percentage of of the the dry dry basis basis) )
0.2-0.5
3-7
46.9-48.3
3.8-4.1
21.7-22.4
7.8-8.7
12.4-14.0
0.3
0.2
0.2-0.5
6-9
43.0-45.0
3.4-4.0
21.3-22.5
6.7-7.8
10.4-11.9
0.3
0-0.2
Monosaccharides
Sucrose
Polysaccharides
arabinose
mannose
glucose
galactose
rhamnose
xylose
Robusta Arabica Constituent
Carbohydrate content in green coffee
(% of dry basis)
X 0.3-0.5 0.65-2.60 Behemic a. C22:0
X ? - Gadoleic C20:1
0.3-1.5 X 2.7-3.3 4.05-4.75 Arachidic C20:0
1.3-2.7 - 1.1-1.7 ? Linolenic a. C18:3
41.2-42.6 36.64-43.08 43.2-45.9 38.40-43.0 Linoleic a. C18:2
9.5-11.9 8.07-9.58 7.6-10.1 7.55-10.90 Oleic a. C18:1
7.2-9.7 7.53-10.60 6.6-9.0 6.60-8.35 Stearic a. C18:0
- - Traces - Margaric a. C17:0
- - Traces Traces Palmitoleic a. C16:1
35.2-36.7 35.44-41.35 30.7-35.3 35.20-38.60 Palmitic a. C16:0
0.2 0.06-0.14 Traces Traces Myristic a. C14:0
4 3 2 1 Authors
Fatty acid composition of oil from green coffee beans,
expressed as a % of total lipids
X C20:0 and higher = 4.28-6.43
1) Calzorali (C.), Cerma (E.) Riv Ital. Sostanze Grase 1963; 40, 176-180
2) Kroplien (U.) Green and Roasted Coffee Tests, Gordian Hambourg 1963
3) Hartman (L.) Lago (R.C.A.), Tango (J.S.), Teixeira (C.G.), J. Amer. Oil Chem Soc. 1968, 45, 577-579
4) Chassevent (F.), Gerwig (S.), Vicent (J.C.) Caf, Cacao, The, 1974, 18, 49-56
Palmitic acid
Linoleic acid
Esters of linoleic and palmitic
acids
Esters of linoleic and palmitic
acids Cafestol (furokaurane) and
(in arabica) kahweol
(furokaurene), atractyligenine.
sitosterol, stigmasterol,
campesterol
Squalene and nonacosane
Amides of arachidic, behenic and
lignoceric acids
Alpha, beta and gamma isomers
70-80
0.5-2.0
15-18.5
1.4-3.2
0.1-1.2
1.3-2.2
0.1
Traces
0.3-1.0
0.3-0.7
Triglycerides
Free fatty acids
(in % of oleic acid)
Esters of diterpenes
Triterpenes, sterols, ester
of methylsterols
Free diterpenes
Free triterpenes ans sterols
Phospholipids
Hydrocarbons
5-Hydroxytriptamides
Tocopherols
Components % Lipidic Fractions
Lipid composition of green coffee (expressed as a % total lipids)
10.3 10.3 0.8 0.8 0.5 0.5 TOTAL TOTAL
0.1 0.05 0.01 Tryptophan
0.5 0.02 0.01 Valine
0.4 0.02 0.01 Tyrosine
0.3 0.01 Traces Threonine
0.5 0.04 0.03 Serine
0.6 0.04 0.03 Proline
0.7 0.04 0.02 Phenylalanine
0.2 0.004 0.004 Methionine
0.6 Traces 0.01 Lysine
0.10 0.05 Gamma-aminobutyric acid
1.0 0.02 0.01 Leucine
0.4 0.02 0.01 Isoleucine
Traces Traces 3-methylhistidine
0.2 Traces 0.01 Histidine
0.6 0.02 0.01 Glycine
1.9 0.08 0.13 Glutamic Acid
0.3 0.001 0.001 Cysteine
0.09 0.05 Asparagine
1.0 0.09 0.05 Aspartic Acid
0.5 0.02 0.01 Arginine
0.5 0.09 0.05 Alanine
Robusta Robusta Arabica Arabica
Total Total
Proteins Proteins
Free amino Free amino acids acids Amino Amino acid acid Free and total amino acids
in green coffee
(% of dry basis)
Glutamic acid
Leucine
Aspartic acid
Phenylalanine
Moderate
roasting
High
roasting
Green
bean
Moderate
roasting
High
roasting
Green
bean
9.49 10.47 6.95 3.31 6.86 5.50 Valine
8.87 9.49 7.45 3.54 4.31 3.54 Tyrosine
1.02 2.37 3.48 1.83 2.43 3.73 Threonine
0.00 0.14 4.97 1.26 1.77 5.60 Serine
10.22 9.35 6.46 6.96 6.52 6.58 Proline
6.82 7.26 4.67 6.05 6.75 5.79 Phenylalanine
1.71 1.68 1.29 1.48 2.32 2.06 Methionine
2.56 2.23 5.36 2.74 2.54 6.19 Lysine
14.12 9.65 9.04 11.19 9.95 8.74 Leucine
5.46 5.03 4.11 4.91 4.75 4.42 Isoleucine
0.85 2.23 1.79 2.17 1.99 2.85 Histidine
8.87 7.68 6.26 7.08 6.86 5.99 Glycine
29.34 24.01 17.88 23.29 20.86 18.86 Glutamic acid
0.14 0.14 3.87 0.34 0.38 3.44 Cysteine
8.19 8.94 9.44 9.02 9.07 10.50 Aspartic Acid
0.00 0.00 2.28 0.00 0.00 4.72 Arginine
7.85 6.84 4.87 5.48 5.97 4.91 Alanine
Robusta (Angola) Arabica (Haiti) Amino Acids
Amino acid composition (as a % total proteins)
of green and roasted coffees after hydrolysis
2
3 3 0 0 Methylliberine Methylliberine
7 7- -110 110 5 5 Liberine Liberine
11 11 0 0 Theacrine Theacrine
8 8- -9 9 3 3- -4 4 Paraxanthine Paraxanthine
86 86- -344 344 7 7- -23 23 Theophylline Theophylline
26 26- -82 82 36 36- -40 40 Theobromine Theobromine
15,000 15,000- -26,000 26,000 9,000 9,000- -14,000 14,000 Caffeine Caffeine
Robusta Robusta Arabica Arabica Component Component
Purine alkaloids in green coffee expressed in mg/kg/db
Caffeine
Theophylline
(20) 3 Milk chocolate
(27) 4 Chocolate or cocoa
(107) 16 Cola
(213) 32 Instant soluble tea
(280) 42 Tea (leaf or bag)
(20) 3 Decaffeinated coffee
(420) 63 Instant soluble coffee
(600) 90 Roasted,ground coffee
Caffeine (in mg/150 ml) Beverage
Caffeine content of several beverages
(numbers between parentheses are ppm)
Mechanisms of action of caffeine
- Inhibits adenosine A1 receptors, mediators of potassium and
calcium exchange (brain, heart, trachea, kidney)
- Inhibits adenosine A2 receptors, mediators of relaxation of
smooth muscles.
- Theophylline and paraxantine more powerful than caffeine.
- Posphodiesterases activities.(asthma attack)
- Mobilizes calcium stored in the endoplasmic reticulum, causes
changes in nerve functions in secretion of neurotransmiters
and muscle contraction.
4.4 4.4- -6.5 6.5
0.7 0.7- -1.1 1.1
0.6 0.6- -1.0 1.0
5.7 5.7- -8.6 8.6
0.5 0.5- -0.7 0.7
0.4 0.4- -0.8 0.8
0.6 0.6- -1.0 1.0
1.5 1.5- -2.5 2.5
0.1 0.1
0.1 0.1
1.0 1.0
Traces Traces
1.2 1.2
3.0 3.0- -5.6 5.6
0.5 0.5- -0.7 0.7
0.3 0.3- -0.7 0.7
3.8 3.8- -7.0 7.0
0.1 0.1- -0.2 0.2
0.2 0.2- -0.6 0.6
0.2 0.2- -0.4 0.4
0.5 0.5- -1.2 1.2
Traces Traces
Traces Traces
0.3 0.3
0 0
0.3 0.3
5 5- -chlorogenic chlorogenic acid acid
4 4- -chlorogenic chlorogenic acid acid
3 3- -chlorogenic chlorogenic acid acid
Total Total
3,4 3,4- -dicaffeoylquinic dicaffeoylquinic acid acid
3,5 3,5- -dicaffeoylquinic dicaffeoylquinic acid acid
4,5 4,5- -dicaffeoylquinic dicaffeoylquinic acid acid
Total Total
3 3- -feruloylquinic feruloylquinic acid acid
4 4- -feruloylquinic feruloylquinic acid acid
5 5- -feruloylquinic feruloylquinic acid acid
5 5- -feruloyl feruloyl, 4 , 4- -caffeoylquinic caffeoylquinic acid acid
Total Total
Robusta Robusta Arabica Arabica Component Component
Chlorogenic Chlorogenic acids acids of of arabica arabica and and robusta robusta raw raw coffes coffes (% (% db db) )
chlorogenic acid
Dicaffeoylquinic
acid
Antioxidant activities
of chlorogenic acids
Inhibition of:
Lipoxygenase activity :prostaglandin
metabolism
Oxidation of vitamin A
Retinoic acid epoxidation
0.6 0.6- -1.2 1.2 0.3 0.3- -0.5 0.5 Quinic Quinic and and
quinidinic quinidinic acid acid
? ? 0 0- -0.2 0.2 Oxalic Oxalic acid acid
0.01 0.01- -0.03 0.03 Traces Traces Fumaric Fumaric acid acid
0.1 0.1- -0.4 0.4 0.3 0.3- -0.7 0.7 Malic Malic acid acid
0.3 0.3- -1.1 1.1 0.7 0.7- -1.4 1.4 Citric Citric acid acid
0.02 0.02- -0.03 0.03 Traces Traces Lactic Lactic acid acid
Traces Traces- -0.03 0.03 Traces Traces C3 C3- -C10 C10 acids acids
0.25 0.25- -0.34 0.34 0.01 0.01 Acetic Acetic acid acid
0.06 0.06- -0.15 0.15 Traces Traces Formic Formic acid acid
Roasted Roasted coffee coffee Green Green coffee coffee Component Component
Aliphatic acids in coffee (% db)
3
0.05 0.05 0.01 0.01 Zinc Zinc
0.005 0.005 0.001 0.001 Copper Copper
0.45 0.45 0.09 0.09 Iron Iron
15 15 7 7 Phosphorus Phosphorus
15 15 3 3 Calcium Calcium
400 400 80 80 Potassium Potassium
5 5 1 1 Sodium Sodium
Ppm Ppm Milligrams Milligrams Mineral Mineral
Contains of Minerals
(A cup of instant coffee approx. 200 ml, corresponding to 2 g of coffee)
Health benefits of coffee
Coffe and Parkinsons disease
Neurodegenerative disorder Bradykinesia, tremor y rigidity
Degeneration of substantia nigra cells
Population over 55 (1%) and > 65 (3%)
Non drinkers 5.1X
Putative mechanims
Caffeine is Adenosine A2 receptor antagonist
Coffe as a souce of (NADPH) cofactor of glutatione reductase
Reduction of free radicals in substantia nigra
and biosynthesis of dopamine
Health benefits of coffee
Coffee and Cancer
Epidemiology
Colonorectal cancer
Putative mechanisms
Inhibit excresion of bile acids
Increasing cholesterol
Antioxidant activities
Chlorogenic acids (cafeic, cinnamic, ferulic etc)
Purine derivatives (caffeine)
Stimulation of detoxification processes
Glutatione S-Transferases
Clinical and Epidemiology data
Serum glutamiltransferase
Reduction of liver cirrhosis 5X
Pro oxidant properties of ethanol
P450 CYP-2E1
Biotransform ethanol
acetaldhyde
Health benefits of coffee
Coffee and Liver diseases
Conclusions
The composition of coffee is very complex: it includes more
than two thousand substances
Not all of the components of coffee are known. Some of those
that have been identified posses physiological effects.
Caffeine is the most well known.
to Determine if the results of experimental studies on animal
the following criteria must be taken into consideration:
-doses used
-duration of coffee administration
-metabolic chracteristics of each animal species
Caffeine is the only alkaloid in coffee that produces significant
physiological effects
The metabolism of coffee is complex. Its physiological effect
can be explained in part by three mechanism:
antagonism of adenosine receptors
inhibition of phosphodiesterases
mobilizarion of intracellular calcium
The only neurological effects that have been clearly
demonstrated are increase in vigilance and the delay before
onset of sleep. The caffeine conteined in coffee elicitis a
constriction of cerebral blood vessels. For this reason, it is
present in many pharmaceutical products used to treat
migraine headaches. Caffeine also potentiates the analgesic
efect of some medications
In healthy individuals, comsumption of coffee in moderate
amounts does not modify cardiovacular functions, or systolic
and diastolic blood pressure.
Conclusions
4
The gastric or intestinal intolerances that are sometimes
attributed to coffee are linked to individual sensitivities and
could not be reproduced in experimental studies
Coffee exerts a cholecystokinetic action and increases external
secretation of the pancreas
Coffee consumption does not cause diseases of respiratory
apparatus.
Endocrine functions are not modified by consumption of coffee
Consumption of coffee does not have any importan effect on
muscle function
It has not been demonstrated that coffee consumption is a risk
factor for bone fractures
Conclusions
Coffee is a good source of potassium, manesium and fluoride.
Coffee consumption increases energy metabolism in the hours
following its ingestion but does not modify total energy
expenditure
Coffee consumption has no harmful effects on reproduction or
fertility.
Coffee in the usual amounts of human comsuption does not
have any teratogenic action.
In the habitual amounts of human consumption, coffee does
not have any genotoxic, mutagenic or carcinogenic potential
Conclusions