Variations in caffeine and chlorogenic acid contents of coffees: what are we drinking?

摘要: The effect of roasting coffee beans and the extraction ground with different volumes hot pressurised water on caffeine total caffeoylquinic acids (CQAs) content resultant beverages was investigated. While stable higher temperatures resulted in a loss CQAs so that caffeine/CQA ratio good marker degree roasting. CQA volume determined for 104 espresso coffees obtained from shops Scotland, Italy Spain, limited numbers cappuccino commercial outlets several instant coffees. ranged 48–317 mg per serving 6–188 mg. It is evident ingestion 200 day can be readily unwittingly exceeded by regular drinkers. This upper limit intake all sources recommended US UK health agencies pregnant women. In view variable sizes, it also clear term “one cup coffee” not reproducible measurement consumption, yet prevailing unit used epidemiology to assess consumption link potential effects beverage its components outcome diseases. More accurate potentially bioactive are required if epidemiological studies produce more reliable information.