Gross G, Jaccaud E, Huggett A C
Department of Quality and Safety Assurance, Nestlé Research Centre, Lausanne, Switzerland.
Food Chem Toxicol. 1997 Jun;35(6):547-54. doi: 10.1016/s0278-6915(96)00123-8.
The diterpenes cafestol and kahweol have been implicated as the components in boiled coffee responsible for its hypercholesterolaemic effects. These particular coffee constituents have also been shown to possess anticarcinogenic effects. A simple and sensitive reverse-phase HPLC method using solid-phase extraction has been developed for the analysis of cafestol and kahweol in coffee brews. This method was used to confirm that the method of coffee brewing is a major determinant of the cup content and hence level of consumption of these diterpenes. Scandinavian-style boiled coffee and Turkish-style coffee contained the highest amounts, equivalent to 7.2 and 5.3 mg cafestol per cup and 7.2 and 5.4 mg kahweol per cup, respectively. In contrast, instant and drip-filtered coffee brews contained negligible amounts of these diterpenes, and espresso coffee contained intermediate amounts, about 1 mg cafestol and 1 mg kahweol per cup. These findings provide an explanation for the hypercholesterolaemic effect previously observed for boiled coffee and Turkish-style coffee, and the lack of effect of instant or drip-filtered coffee brews. This methodology will be of value in more correctly assessing the human exposure to these diterpenes through the consumption of coffee, and hence the potential physiological effects of different brews.
二萜类化合物咖啡醇和咖啡豆醇被认为是煮咖啡中导致其高胆固醇血症效应的成分。这些特定的咖啡成分也已被证明具有抗癌作用。已开发出一种使用固相萃取的简单灵敏的反相高效液相色谱法，用于分析咖啡冲泡液中的咖啡醇和咖啡豆醇。该方法用于证实咖啡冲泡方法是这些二萜类化合物杯含量及因此摄入量的主要决定因素。斯堪的纳维亚式煮咖啡和土耳其式咖啡含量最高，分别相当于每杯含7.2毫克和5.3毫克咖啡醇以及7.2毫克和5.4毫克咖啡豆醇。相比之下速溶咖啡和滴滤咖啡冲泡液中这些二萜类化合物的含量可忽略不计，意式浓缩咖啡含量居中，每杯约含1毫克咖啡醇和1毫克咖啡豆醇。这些发现解释了先前观察到的煮咖啡和土耳其式咖啡的高胆固醇血症效应，以及速溶或滴滤咖啡冲泡液无此效应的原因。这种方法对于更准确地评估人类通过饮用咖啡接触这些二萜类化合物的情况，以及不同冲泡方式咖啡潜在的生理效应具有重要价值。
