Coffee capsules: implications in antioxidant activity, bioactive compounds, and aluminum content
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ORIGINAL PAPER
Coffee capsules: implications in antioxidant activity, bioactive compounds, and aluminum content Luis Isac‑Torrente1 · Beatriz Fernandez‑Gomez1 · Marta Miguel1 Received: 13 May 2020 / Revised: 7 July 2020 / Accepted: 12 July 2020 © Springer-Verlag GmbH Germany, part of Springer Nature 2020
Abstract The effect of new coffee brewing, coffee capsules, on the antioxidant activity (ORAC and ABTS), total phenolic content, chlorogenic acid, caffeine, and melanoidin concentration was assessed and compared with the conventional coffeemakers (filter, mocha, and expresso). In addition, the aluminum content was also analyzed to investigate the potential migration of this metal from the capsule to the beverages. The capsule method showed the lowest values of antioxidant capacity and total phenolic content. Capsule coffeemaker had the lowest extraction yield of the main coffee antioxidants (chlorogenic acid and melanoidins). On average, the highest amount of aluminum was obtained in decaffeinated coffees. Moreover, despite the fact that the coffee is considered to be a poor source of aluminum for humans, when the sample is decaffeinated, especially by Swiss Water® method and prepared by capsule machine, its aluminum content notably increases. The data collected provide useful insights for the selection of the type of coffee beverage with the major content of bioactive compounds and the minor content of harmful components for health. Keywords Coffee capsule · Coffee antioxidants · Chlorogenic acid · Melanoidins · Aluminum content Abbreviations GAE Gallic acid equivalent HMW High molecular weight TE Trolox equivalent TPC Total phenolic content
Introduction Coffee is one of the highly consumed beverages in the world for its specific flavor and positive effects on human health, and the most important non-alcoholic beverage on a commercial perspective [1]. The consumption of coffee worldwide has risen rapidly in the last 5 years from 151 to 164 million bags (60 kg) [2]. This increase is to a great extend due to the new coffee consumption formats, such as Luis Isac-Torrente and Beatriz Fernandez-Gomez have contributed equally to develop the article. * Marta Miguel [email protected] 1
Department of Food Analysis and Bioactivity, Institute of Food Science Research (CIAL, CSIC-UAM), C/Nicolás Cabrera 9, Campus de la Universidad Autónoma de Madrid, 28049 Madrid, Spain
single-dose capsules, which offer a fast and clean way to consume this beverage. In fact, seven out of ten homes in Spain have a capsule machine nowadays [3]. Furthermore, in 2016, the total revenue in coffee capsules in Spain was of 552 million euros, compared to 661 million euros spent in coffee traditional formats [4]. Currently, coffee capsules are produced in two types of materials, the polybutylene terephthalate (PBT), capsules that use a polyester plastic material which is resistant to solvents and high temperatures, and the “In Mold Labeling” (IML), capsules that use aluminum foil in their composition [5]. However, both types of single
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