Institute of Nutritional Science, Chair of Food Science, and TansMIT Center for Effect-Directed Analysis, Justus Liebig University Giessen, Heinrich-Buff-Ring 26-32, 35392 Giessen, Germany.
Institute of Food Safety, Department of Beverage Technology, Hochschule Geisenheim University, Von-Lade-Straße 1, 65366 Geisenheim, Germany.
Food Chem. 2022 Oct 15;391:133263. doi: 10.1016/j.foodchem.2022.133263. Epub 2022 May 20.
Coffee is an inherent part of our daily nutrition and seems to have protective effects against diseases, whereby it is often not fully understood, which ingredients are responsible for the observed effect. Hence, a non-targeted bioactivity profiling was developed to investigate 27 hand-filtered coffee brews of differently roasted coffee beans and 14 differently prepared and stored coffee brews. After separation, multi-imaging, and densitometry, six planar effect-directed assays were performed to reveal individual antioxidative, antibacterial, anti-cholinesterase, anti-diabetic, and estrogenic effects. Individual compounds were mainly responsible for the observed effects, e.g. 5-O-caffeoylquinic acid regarding antioxidative potential and α-glucosidase inhibition, while coffee brews made by a fully automated coffee machine showed the highest antioxidative potential. Unlike preparation and storage conditions, applied roasting conditions and origin of coffee samples played a less important role. Therefore, the way we daily consume our coffee has an impact on the magnitude of potential health effects.
咖啡是我们日常营养的固有组成部分，似乎对疾病具有保护作用，但人们往往并不完全清楚是哪种成分产生了观察到的效果。因此，开发了一种非靶向的生物活性分析方法，以研究 27 种手冲过滤咖啡和 14 种不同制备和储存的咖啡。经过分离、多维成像和密度计量后，进行了六项平面效应导向测定，以揭示单个抗氧化、抗菌、抗胆碱酯酶、抗糖尿病和雌激素作用。个别化合物主要负责观察到的效果，例如 5-O-咖啡酰奎尼酸具有抗氧化潜力和抑制α-葡萄糖苷酶的作用，而全自动咖啡机制作的咖啡具有最高的抗氧化潜力。与制备和储存条件不同，应用的烘焙条件和咖啡样本的来源的作用较小。因此，我们每天喝咖啡的方式会影响潜在健康影响的程度。
