ABSTRACT

The composition of green coffee beans and the impact of roasting are well documented and will not be discussed in this chapter [7-16]. The attractive aroma associated with coffee beverages develops during roasting. Typical roasting conditions use air temperatures in the range of 180°C-250°C as a consequence

52.1 Introduction ...................................................................................................................................661 52.2 Composition and Nutritional Characteristics ................................................................................661 52.3 Bioactives and Antioxidant Efcacy ............................................................................................ 663 52.4 Health Effects ............................................................................................................................... 665

52.4.1 Coffee and Antioxidant Status ........................................................................................ 668 52.4.2 Coffee and Type 2 Diabetes ............................................................................................ 669 52.4.3 Coffee and Cardiovascular Disease................................................................................. 669 52.4.4 Coffee and Cancer ........................................................................................................... 670 52.4.5 Coffee and Parkinson’s Disease .......................................................................................671

52.5 Conclusion .....................................................................................................................................671 References .............................................................................................................................................. 672

of which profound changes occur with carbohydrate caramelization, pyrolysis of organic compounds, and the production of compounds derived from the Maillard reaction [4]. Upon roasting in excess of 700 volatile substances are produced, many being heterocycles rarely found elsewhere in the diet, albeit only at trace levels. Nutritional characteristics of espresso, lter, and instant coffee are summarized in Table 52.1. Several micronutrients are present in coffee brew, including magnesium, potassium, niacin, and vitamin E. Depending on the coffeemaking procedure, one cup of coffee provides 7-24 mg of magnesium and 34-116 mg of potassium [17]. During the roasting of coffee beans trigonelline is demethylated to form nicotinic acid (Figure 52.1) as well as being converted to several pyridine derivatives. Coffee has been reported to provide 1-3 mg of nicotinic acid per cup contributing to 6%–18% of the Recommended Dietary Allowances (RDA) of 16 mg/day for adult men [18].