School of Pharmacy, University of Camerino, Via Sant'Agostino 1, 62032 Camerino, Italy; International HUB for Coffee Research and Innovation, Via Emilio Betti 1, 62020 Belforte del Chienti, Italy.
School of Pharmacy, University of Camerino, Via Sant'Agostino 1, 62032 Camerino, Italy.
Food Chem. 2020 Jun 1;314:126220. doi: 10.1016/j.foodchem.2020.126220. Epub 2020 Jan 16.
Espresso machines maintain constant the extraction process of espresso coffee (EC), however, it is difficult to grind roasted coffee in homogeneous way. This research aims to investigate grinded beans at specific particle sizes in three variously designed filter baskets and to compare the concentration of bioactive compounds while decreasing the amount of ground coffee. Analyses on caffeine, trigonelline and chlorogenic acids are carried out with HPLC-VWD, while volatiles with HS-SPME/GC-MS. Extracting with smaller particles escalates the quantity of bioactive compounds. The amount of caffeine/cup increased moving from 500-1000 µm to 200-300 µm particle size, both in Arabica and Robusta for all filter baskets. Keeping constant the volume of EC at various heights of perforated disc, the amount of bioactive compounds at 12 g were only around 9% lower than at 14 g. The outcomes will support further studies on different extraction processes, to develop more sustainable and economically affordable coffee.
意式浓缩咖啡机能够保持意式浓缩咖啡（EC）的萃取过程稳定，但要将烘焙后的咖啡豆均匀研磨却很困难。本研究旨在探究三种不同设计的过滤篮中特定粒径的研磨咖啡豆，并在减少研磨咖啡用量的同时比较生物活性化合物的浓度。采用 HPLC-VWD 对咖啡因、葫芦巴碱和绿原酸进行分析，采用 HS-SPME/GC-MS 对挥发性物质进行分析。较小颗粒的提取会增加生物活性化合物的数量。对于所有过滤篮，从 500-1000μm 粒径到 200-300μm 粒径，阿拉比卡和罗布斯塔的杯咖啡中咖啡因含量都有所增加。在不同的穿孔盘高度下保持 EC 体积不变，12g 的生物活性化合物的量比 14g 的仅低约 9%。这些结果将为进一步研究不同的萃取工艺提供支持，以开发更可持续和经济实惠的咖啡。
