Physical characteristics of the paper filter and low cafestol content filter coffee brews

Author(s)

Rendon, Mery Yovana ^[1] ; dos Santos Scholz, Maria Brigida ^[2] ; Bragagnolo, Neura ^[1]

Affiliation

^[1] Univ Estadual Campinas, Fac Engn Alimentos, Campinas, SP - Brazil

^[2] Inst Agron Parana, Area Ecofisiol Vegetal, Londrina, Parana - Brazil

• Document type: Journal article
• Source: Food Research International; v. 108, p. 280-285, JUN 2018.
• Web of Science Citations: 3

Abstract

The results found in the literature concerning the effect of consuming filter coffee brews on increasing the blood cholesterol levels due to the presence of diterpenes, are divergent. Thus the present research evaluated the diterpene (cafestol and kahweol) concentrations in filter coffee brews prepared with paper filters of different sizes, colors and origins (Brazil, Japan, The United States of America, Germany, France and the Netherlands), with and without micro perforations. This is the first study that reports the physical characteristics of paper filter and its importance to obtain filter coffee brew with low cafestol content. Thus, a sample of Catuai cultivar coffee with high cafestol content was roasted to a medium-light degree and used to prepare the brews in a 1:10 ratio (coffee powder to water). The diterpenes were extracted by direct saponification and quantified and identified by HPLC-DAD-MS/MS. The paper filters were physically characterized by measuring their grammage, and the fat permeation rate calculated in order to better understand the differences between the filters which allow one to obtain higher or lower diterpene contents. The cafestol and kahweol concentrations in the brews varied from 1.62 to 2.98 mg/L and from 0.73 to 1.96 mg/L, respectively. The highest cafestol and kahweol concentrations were obtained using paper filters with micro perforations, considering similar sized paper filters. The paper filters showed high fat permeability and grammages between 50.46 and 67.48 g/m(2). The diterpene retention capacities of the filters produced in the different countries were similar. The results showed that the porosity of the paper filter and the particle size of the ground roasted coffee were determinant factors in obtaining filter coffee brews with lower cafestol contents. (AU)

• FAPESP's process: 16/04973-1 - Do cafestol content in coffee drinks depend on the type of paper filter?
• Grantee: Neura Bragagnolo
• Support Opportunities: Regular Research Grants