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Do cafestol content in coffee drinks depend on the type of paper filter?

Grant number: 16/04973-1
Support type:Regular Research Grants
Duration: July 01, 2016 - August 31, 2018
Field of knowledge:Agronomical Sciences - Food Science and Technology - Food Science
Principal researcher:Neura Bragagnolo
Grantee:Neura Bragagnolo
Home Institution: Faculdade de Engenharia de Alimentos (FEA). Universidade Estadual de Campinas (UNICAMP). Campinas , SP, Brazil


Coffee brews can be prepared by filtration (cloth, paper), percolation (coffee maker), press (French press) or pressure (espresso). In Brazil, filtered coffee is preferred by the consumers. According to researches, the consumption of coffee brew is inversely related to the mortality from heart, respiratory and infectious diseases, stroke and diabetes. Moreover, other studies show that the diterpenes present in the lipid fraction of coffee, especially cafestol, can increase the level of cholesterol in the blood. At first, coffee prepared with filter paper was supposed to have the lowest diterpene content compared to other methods of preparation; however, recent studies have demonstrated that high concentrations of diterpenes were found in coffee prepared with filter paper, whose values may be equal to or greater than the diterpene content found in espresso. This apparent contradiction on the concentration of diterpenes in coffee filtered in paper can have different explanations. Among them, there are the type of filter paper, degree of roasting and the concentration of diterpene itself in different coffee species. These variables have not been studied yet, except the degree of roasting in a study performed with two very close roasting points. Thus, this project aims to answer the following questions: (i) Does cafestol content varies depending on the type of filter paper?; (ii) What features must a filter paper have to retain cafestol ?; (iii) Does the roasting degree influence cafestol content ?; (iv) Is the cafestol content (chemical measure) related to the instrumental color (physical measurement, low cost and fast); (v) Is it possible to develop a filter paper to retain large amounts of cafestol but not retain the bioactive compounds such as chlorogenic acids ? To answer these questions, firstly, raw coffee samples of high cafestol content originating from IAC and IAPAR will be identified by diterpene analysis by HPLC-DAD-MS. Using the raw coffee sample of highest cafestol content, cafestol content and color CIELAB parameters will evaluate in coffee subjected to three different degrees of roasting. Finally, the physical characteristics (thickness, permeability, density and moisture) of the filter paper will be studied. Furthermore, the content of chlorogenic acids will be also determined. The results of this project are innovative because they will allow the knownledge about the characteristics of a filter paper which retains the greatest amount of cafestol but that does not retain chlorogenic acids and indicate the possibility of development of a coffee filter paper that retains cafestol. (AU)

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Scientific publications
(References retrieved automatically from Web of Science and SciELO through information on FAPESP grants and their corresponding numbers as mentioned in the publications by the authors)
RENDON, MERY YOVANA; DOS SANTOS SCHOLZ, MARIA BRIGIDA; BRAGAGNOLO, NEURA. Physical characteristics of the paper filter and low cafestol content filter coffee brews. Food Research International, v. 108, p. 280-285, JUN 2018. Web of Science Citations: 3.
RENDON, MERY YOVANA; DOS SANTOS SCHOLZ, MARIA BRIGIDA; BRAGAGNOLO, NEURA. Is cafestol retained on the paper filter in the preparation of filter coffee?. Food Research International, v. 100, n. 1, p. 798-803, OCT 2017. Web of Science Citations: 5.

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