Muriqi Sali, Červenka Libor, Česlová Lenka, Kašpar Michal, Řezková Soňa, Husáková Lenka, Patočka Jan, Česla Petr, Velichová Helena
Department of Analytical Chemistry, Faculty of Chemical Technology, University of Pardubice, Studentská 573, Pardubice 53210, Czech Republic.
Department of Food Analysis and Chemistry, Faculty of Technology, Tomáš Bata University in Zlín, nám. T. G. Masaryka 5555, 460 01 Zlín, Czech Republic.
Food Technol Biotechnol. 2025 Mar;63(1):46-56. doi: 10.17113/ftb.63.01.25.8605.
Cascara, the dried husk of coffee cherries, has attracted attention as a potential beverage due to its unique flavour profile and potential health benefits. Traditionally, cascara is prepared using hot brewing methods. However, recent interest in cold brewing methods has led to research on how temperature affects the functional properties of cascara beverages.
Colour (CIE ***), total dissolved solids and titratable acidity were determined in cascara beverages prepared at 5, 10, 15 and 20 °C. The concentration of phenols and flavonoids, as well as antioxidant properties were evaluated using spectrophotometric methods. Caffeine, chlorogenic acid and melanoidins were quantified by HPLC. The mineral composition was determined using inductively coupled plasma mass spectrometry (ICP-MS). The results were compared with a hot-brewed cascara beverage.
Cold brewing resulted in significantly higher concentrations of total phenolic compounds, expressed as gallic acid equivalents (ranging from 309 to 354 mg/L), total flavonoids, expressed as quercetin equivalents (11.8-13.6 mg/L), and caffeine (123-136 mg/L) than the hot-brewed cascara beverage sample (p<0.05). Temperature had a noticeable effect on most variables, although the effect appeared to be random. In particular, concentrations of caffeine (p<0.01) and copper (p<0.001) were highest in beverages prepared at 20 °C and decreased with decreasing brewing temperature. Multivariate analysis showed that minerals (As, Co, Mn, Sn, Mg and Ca), hue and phenolic concentration contributed to the first principal component, which mainly differentiated the hot-brewed sample. Antioxidant-related variables, total titratable acidity and Se contributed most to the second principal component, which facilitated the separation of samples brewed at 5 °C.
To our knowledge, this is the first study to suggest that temperature affects the functional properties of cascara beverage produced by the cold brewing method. Experimental evidence supports the existence of a direct proportionality between caffeine and copper concentrations and brewing temperature.
咖啡果壳，即咖啡樱桃的干燥果壳，因其独特的风味特征和潜在的健康益处而作为一种潜在的饮品受到关注。传统上，咖啡果壳是采用热泡法制备。然而，近期对冷泡法的兴趣引发了关于温度如何影响咖啡果壳饮品功能特性的研究。
对在5、10、15和20°C下制备的咖啡果壳饮品测定颜色（CIE ***）、总溶解固体和可滴定酸度。使用分光光度法评估酚类和黄酮类化合物的浓度以及抗氧化特性。通过高效液相色谱法对咖啡因、绿原酸和类黑素进行定量。使用电感耦合等离子体质谱法（ICP-MS）测定矿物质组成。将结果与热泡咖啡果壳饮品进行比较。
冷泡法制备的饮品中，以没食子酸当量表示的总酚类化合物浓度（309至354毫克/升）、以槲皮素当量表示的总黄酮类化合物浓度（11.8 - 13.6毫克/升）以及咖啡因浓度（123 - 136毫克/升）均显著高于热泡咖啡果壳饮品样品（p<0.05）。温度对大多数变量有显著影响，尽管这种影响似乎是随机的。特别是，咖啡因浓度（p<0.01）和铜浓度（p<0.001）在20°C下制备的饮品中最高，并随冲泡温度降低而降低。多变量分析表明，矿物质（砷、钴、锰、锡、镁和钙）、色调和酚类浓度对第一主成分有贡献，该主成分主要区分热泡样品。与抗氧化相关的变量、总可滴定酸度和硒对第二主成分贡献最大，这有助于分离在5°C下冲泡的样品。
据我们所知，这是第一项表明温度会影响冷泡法制备的咖啡果壳饮品功能特性的研究。实验证据支持咖啡因和铜浓度与冲泡温度之间存在正比关系。
