Study on Cafestol in Coffee Brew
Author Information
Author(s): Ana Brand, Ana Silva, Cyrus Andriolo, Caroline Mellinger, Thaís Uekane, Rafael Garrett, Claudia Rezende
Primary Institution: Instituto de Química, Universidade Federal do Rio de Janeiro
Hypothesis
This study aimed to quantify cafestol in boiled coffee brew, assess its bioaccessibility, and investigate the metabolites formed during digestion.
Conclusion
Cafestol is bioaccessible and mainly absorbed in its alcohol form during digestion.
Supporting Evidence
- Cafestol content in boiled coffee brew ranged from 127.47 to 132.65 mg L–1.
- The bioaccessibility of cafestol from boiled coffee brew was found to be 93.65%.
- A novel metabolite, 17-oxo-cafestol, was identified during the digestion process.
Takeaway
Cafestol, a compound in coffee, is easy for our bodies to absorb, especially in its alcohol form after we drink coffee.
Methodology
The study used an in vitro digestion model to assess the bioaccessibility of cafestol and analyzed metabolites using liquid chromatography coupled to high-resolution mass spectrometry.
Limitations
The study's findings may not fully represent human digestion due to the in vitro model used.
Digital Object Identifier (DOI)
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