Analytical Methods, Influencing Factors, and Health Benefits of Kahweol and Cafestol in Coffee: A Review

Bealu Girma; Kasahun Wale

doi:doi:10.11648/j.ijfsb.20230803.11

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Analytical Methods, Influencing Factors, and Health Benefits of Kahweol and Cafestol in Coffee: A Review

Bealu Girma, Kasahun Wale

Published in International Journal of Food Science and Biotechnology (Volume 8, Issue 3)

Received: 4 July 2023 Accepted: 18 July 2023 Published: 27 July 2023

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Abstract

The objective of this review was to provide a comprehensive overview of the chemical composition of coffee, with particular emphasis on the levels of kahweol and cafestol, two diterpenes that have been the subject of numerous studies. Various analytical techniques, including HPLC, GC, LC-MS, and qNMR spectroscopy, were employed to determine the levels of kahweol and cafestol in coffee, as well as to explore the factors that influence their concentrations. The results of these studies revealed that the composition of coffee varies depending on the type, origin, degree of roast, and brewing method employed. The quantities of kahweol and cafestol in coffee are influenced by these factors, and they have been shown to have potential health benefits. However, the studies have certain limitations, such as small sample sizes, a lack of standardization, and potential confounding variables that can impact the composition of coffee. Additionally, the precise mechanisms by which kahweol and cafestol exert their health effects are not yet fully understood. Based on these findings, it is recommended that coffee producers, traders, and consumers take into account the type and origin of the coffee and optimize the roasting and brewing methods to create coffee with specific flavor and aroma profiles, as well as desired kahweol and cafestol concentrations. The use of paper filters during the brewing process can also help to decrease the levels of kahweol and cafestol in coffee. Future research could concentrate on developing standardized methods for measuring the content of kahweol and cafestol in coffee, accounting for potential confounding factors, and conducting in vivo studies to better comprehend their effects on human health.

Published in	International Journal of Food Science and Biotechnology (Volume 8, Issue 3)
DOI	10.11648/j.ijfsb.20230803.11
Page(s)	26-32
Creative Commons	This is an Open Access article, distributed under the terms of the Creative Commons Attribution 4.0 International License (http://creativecommons.org/licenses/by/4.0/), which permits unrestricted use, distribution and reproduction in any medium or format, provided the original work is properly cited.
Copyright	Copyright © The Author(s), 2024. Published by Science Publishing Group

Keywords

Analytical Techniques, Coffee Composition, Cafestol, Health Benefits, Kahweol, Standardization

References

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APA Style

Bealu Girma, Kasahun Wale. (2023). Analytical Methods, Influencing Factors, and Health Benefits of Kahweol and Cafestol in Coffee: A Review. International Journal of Food Science and Biotechnology, 8(3), 26-32. https://doi.org/10.11648/j.ijfsb.20230803.11

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ACS Style

Bealu Girma; Kasahun Wale. Analytical Methods, Influencing Factors, and Health Benefits of Kahweol and Cafestol in Coffee: A Review. Int. J. Food Sci. Biotechnol. 2023, 8(3), 26-32. doi: 10.11648/j.ijfsb.20230803.11

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AMA Style

Bealu Girma, Kasahun Wale. Analytical Methods, Influencing Factors, and Health Benefits of Kahweol and Cafestol in Coffee: A Review. Int J Food Sci Biotechnol. 2023;8(3):26-32. doi: 10.11648/j.ijfsb.20230803.11

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@article{10.11648/j.ijfsb.20230803.11,
  author = {Bealu Girma and Kasahun Wale},
  title = {Analytical Methods, Influencing Factors, and Health Benefits of Kahweol and Cafestol in Coffee: A Review},
  journal = {International Journal of Food Science and Biotechnology},
  volume = {8},
  number = {3},
  pages = {26-32},
  doi = {10.11648/j.ijfsb.20230803.11},
  url = {https://doi.org/10.11648/j.ijfsb.20230803.11},
  eprint = {https://article.sciencepublishinggroup.com/pdf/10.11648.j.ijfsb.20230803.11},
  abstract = {The objective of this review was to provide a comprehensive overview of the chemical composition of coffee, with particular emphasis on the levels of kahweol and cafestol, two diterpenes that have been the subject of numerous studies. Various analytical techniques, including HPLC, GC, LC-MS, and qNMR spectroscopy, were employed to determine the levels of kahweol and cafestol in coffee, as well as to explore the factors that influence their concentrations. The results of these studies revealed that the composition of coffee varies depending on the type, origin, degree of roast, and brewing method employed. The quantities of kahweol and cafestol in coffee are influenced by these factors, and they have been shown to have potential health benefits. However, the studies have certain limitations, such as small sample sizes, a lack of standardization, and potential confounding variables that can impact the composition of coffee. Additionally, the precise mechanisms by which kahweol and cafestol exert their health effects are not yet fully understood. Based on these findings, it is recommended that coffee producers, traders, and consumers take into account the type and origin of the coffee and optimize the roasting and brewing methods to create coffee with specific flavor and aroma profiles, as well as desired kahweol and cafestol concentrations. The use of paper filters during the brewing process can also help to decrease the levels of kahweol and cafestol in coffee. Future research could concentrate on developing standardized methods for measuring the content of kahweol and cafestol in coffee, accounting for potential confounding factors, and conducting in vivo studies to better comprehend their effects on human health.},
 year = {2023}
}

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TY  - JOUR
T1  - Analytical Methods, Influencing Factors, and Health Benefits of Kahweol and Cafestol in Coffee: A Review
AU  - Bealu Girma
AU  - Kasahun Wale
Y1  - 2023/07/27
PY  - 2023
N1  - https://doi.org/10.11648/j.ijfsb.20230803.11
DO  - 10.11648/j.ijfsb.20230803.11
T2  - International Journal of Food Science and Biotechnology
JF  - International Journal of Food Science and Biotechnology
JO  - International Journal of Food Science and Biotechnology
SP  - 26
EP  - 32
PB  - Science Publishing Group
SN  - 2578-9643
UR  - https://doi.org/10.11648/j.ijfsb.20230803.11
AB  - The objective of this review was to provide a comprehensive overview of the chemical composition of coffee, with particular emphasis on the levels of kahweol and cafestol, two diterpenes that have been the subject of numerous studies. Various analytical techniques, including HPLC, GC, LC-MS, and qNMR spectroscopy, were employed to determine the levels of kahweol and cafestol in coffee, as well as to explore the factors that influence their concentrations. The results of these studies revealed that the composition of coffee varies depending on the type, origin, degree of roast, and brewing method employed. The quantities of kahweol and cafestol in coffee are influenced by these factors, and they have been shown to have potential health benefits. However, the studies have certain limitations, such as small sample sizes, a lack of standardization, and potential confounding variables that can impact the composition of coffee. Additionally, the precise mechanisms by which kahweol and cafestol exert their health effects are not yet fully understood. Based on these findings, it is recommended that coffee producers, traders, and consumers take into account the type and origin of the coffee and optimize the roasting and brewing methods to create coffee with specific flavor and aroma profiles, as well as desired kahweol and cafestol concentrations. The use of paper filters during the brewing process can also help to decrease the levels of kahweol and cafestol in coffee. Future research could concentrate on developing standardized methods for measuring the content of kahweol and cafestol in coffee, accounting for potential confounding factors, and conducting in vivo studies to better comprehend their effects on human health.
VL  - 8
IS  - 3
ER  -

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Author Information

Bealu Girma

Ethiopian Institute of Agricultural Research, Jimma Research Agricultural Research Center, Jimma, Ethiopia
Kasahun Wale

Ethiopian Institute of Agricultural Research, Jimma Research Agricultural Research Center, Jimma, Ethiopia

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APA Style

Bealu Girma, Kasahun Wale. (2023). Analytical Methods, Influencing Factors, and Health Benefits of Kahweol and Cafestol in Coffee: A Review. International Journal of Food Science and Biotechnology, 8(3), 26-32. https://doi.org/10.11648/j.ijfsb.20230803.11

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ACS Style

Bealu Girma; Kasahun Wale. Analytical Methods, Influencing Factors, and Health Benefits of Kahweol and Cafestol in Coffee: A Review. Int. J. Food Sci. Biotechnol. 2023, 8(3), 26-32. doi: 10.11648/j.ijfsb.20230803.11

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AMA Style

Bealu Girma, Kasahun Wale. Analytical Methods, Influencing Factors, and Health Benefits of Kahweol and Cafestol in Coffee: A Review. Int J Food Sci Biotechnol. 2023;8(3):26-32. doi: 10.11648/j.ijfsb.20230803.11

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@article{10.11648/j.ijfsb.20230803.11,
  author = {Bealu Girma and Kasahun Wale},
  title = {Analytical Methods, Influencing Factors, and Health Benefits of Kahweol and Cafestol in Coffee: A Review},
  journal = {International Journal of Food Science and Biotechnology},
  volume = {8},
  number = {3},
  pages = {26-32},
  doi = {10.11648/j.ijfsb.20230803.11},
  url = {https://doi.org/10.11648/j.ijfsb.20230803.11},
  eprint = {https://article.sciencepublishinggroup.com/pdf/10.11648.j.ijfsb.20230803.11},
  abstract = {The objective of this review was to provide a comprehensive overview of the chemical composition of coffee, with particular emphasis on the levels of kahweol and cafestol, two diterpenes that have been the subject of numerous studies. Various analytical techniques, including HPLC, GC, LC-MS, and qNMR spectroscopy, were employed to determine the levels of kahweol and cafestol in coffee, as well as to explore the factors that influence their concentrations. The results of these studies revealed that the composition of coffee varies depending on the type, origin, degree of roast, and brewing method employed. The quantities of kahweol and cafestol in coffee are influenced by these factors, and they have been shown to have potential health benefits. However, the studies have certain limitations, such as small sample sizes, a lack of standardization, and potential confounding variables that can impact the composition of coffee. Additionally, the precise mechanisms by which kahweol and cafestol exert their health effects are not yet fully understood. Based on these findings, it is recommended that coffee producers, traders, and consumers take into account the type and origin of the coffee and optimize the roasting and brewing methods to create coffee with specific flavor and aroma profiles, as well as desired kahweol and cafestol concentrations. The use of paper filters during the brewing process can also help to decrease the levels of kahweol and cafestol in coffee. Future research could concentrate on developing standardized methods for measuring the content of kahweol and cafestol in coffee, accounting for potential confounding factors, and conducting in vivo studies to better comprehend their effects on human health.},
 year = {2023}
}

Copy | Download

TY  - JOUR
T1  - Analytical Methods, Influencing Factors, and Health Benefits of Kahweol and Cafestol in Coffee: A Review
AU  - Bealu Girma
AU  - Kasahun Wale
Y1  - 2023/07/27
PY  - 2023
N1  - https://doi.org/10.11648/j.ijfsb.20230803.11
DO  - 10.11648/j.ijfsb.20230803.11
T2  - International Journal of Food Science and Biotechnology
JF  - International Journal of Food Science and Biotechnology
JO  - International Journal of Food Science and Biotechnology
SP  - 26
EP  - 32
PB  - Science Publishing Group
SN  - 2578-9643
UR  - https://doi.org/10.11648/j.ijfsb.20230803.11
AB  - The objective of this review was to provide a comprehensive overview of the chemical composition of coffee, with particular emphasis on the levels of kahweol and cafestol, two diterpenes that have been the subject of numerous studies. Various analytical techniques, including HPLC, GC, LC-MS, and qNMR spectroscopy, were employed to determine the levels of kahweol and cafestol in coffee, as well as to explore the factors that influence their concentrations. The results of these studies revealed that the composition of coffee varies depending on the type, origin, degree of roast, and brewing method employed. The quantities of kahweol and cafestol in coffee are influenced by these factors, and they have been shown to have potential health benefits. However, the studies have certain limitations, such as small sample sizes, a lack of standardization, and potential confounding variables that can impact the composition of coffee. Additionally, the precise mechanisms by which kahweol and cafestol exert their health effects are not yet fully understood. Based on these findings, it is recommended that coffee producers, traders, and consumers take into account the type and origin of the coffee and optimize the roasting and brewing methods to create coffee with specific flavor and aroma profiles, as well as desired kahweol and cafestol concentrations. The use of paper filters during the brewing process can also help to decrease the levels of kahweol and cafestol in coffee. Future research could concentrate on developing standardized methods for measuring the content of kahweol and cafestol in coffee, accounting for potential confounding factors, and conducting in vivo studies to better comprehend their effects on human health.
VL  - 8
IS  - 3
ER  -

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