Abstract
This study aims to assess for the first time the content of phytosterols (PS) in espresso coffee (EC) to deepen the knowledge about the phytochemicals and health potentials of coffee brews. PS were extracted by hot saponification from 14 EC samples produced with coffee originating from 13 coffee-producing countries. PS were identified and quantified by high-performance liquid chromatography (HPLC) after derivatization. Among the detected PS, β-sitosterol (4.1–18.2 mg/L) was the most abundant followed by stigmasterol (1.1–4.9 mg/L), campesterol (0.9–4.7 mg/L), and cycloartenol (0.3–2.0 mg/L). Total PS fraction ranged from 6.5 mg/L to 30.0 mg/L with an average level of 15.7 ± 5.8 mg/L. Therefore, a standard cup of EC (25 mL) could provide 0.4 ± 0.1 mg of PS.
Funder
Università degli Studi di Camerino
Reference54 articles.
1. Espresso Coffee: The Science of Quality;Illy,2005
2. International Coffee Organization World Coffee Consumption, Data as of November 2020https://ico.org/
3. Global Coffee Pods and Capsules Market–Growth, Trends and Forecasts (2020–2025), 2020, Mordor Intelligencehttps://www.prnewswire.com/
4. Reuse of spent espresso coffee as sustainable source of fibre and antioxidants. A map on functional, microstructure and sensory effects of novel enriched muffins
5. Optimization of espresso machine parameters through the analysis of coffee odorants by HS-SPME–GC/MS
Cited by
4 articles.
订阅此论文施引文献
订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献