| Journal of Food Bioactives, ISSN 2637-8752 print, 2637-8779 online |
| Journal website www.isnff-jfb.com |
Review
Volume 6, June 2019, pages 62-67
What is in a “Cup of Joe”? From green beans to spent grounds: a mini-review on coffee composition and health benefits
Tables
| *[M-H]− or **[M-H]+ | MSn | Compound | Feedstock | Reference |
|---|---|---|---|---|
| *Negative mode; **positive mode; LC, liquid chromatography; MS, mass spectrometry, may contemplate tandem mass spectrometry (MSn) | ||||
| 195.0877* | 137.92 | Caffeine | Green coffee, roasted coffee, coffee powder and beverage | Abreu et al. (2011), Angeloni et al. (2019), Caporaso et al. (2014), Liu and Kitts (2011), Priftis et al. (2018) |
| 335.0761* | 179.0514, 161.0862, 135.0232 | Caffeoylquinic lactone acid | Green coffee, roasted coffee, and beverages | Angeloni et al. (2019), Priftis et al. (2018) |
| 337.0917* | 163, 190.8751, 118.9217 | 3-p-coumaroylquinic acid | Green coffee and roasted coffee | Priftis et al. (2018) |
| 337.0917* | 163.5239, 190.3598 118.5912 | 5-p-coumaroylquinic acid | Green coffee, roasted coffee, and coffee beverages | Angeloni et al. (2019), Priftis et al. (2018) |
| 353.0867* | 191.0208, 179.0095 | 3-O-caffeoylquinic acid | Green coffee, roasted coffee, coffee beverages | Niseteo et al. (2012), Priftis et al. (2018) |
| 353.0867* | 191.0518, 173.0086 | 4-O-caffeoylquinic acid | Green coffee, roasted Coffee, coffee beverages | Angeloni et al. (2019), Priftis et al. (2018) |
| 353.0867* | 191.0835, 178.9312, 135.0009 | 5-O-caffeoylquinic acid | Green coffee, roasted coffee, coffee beverages | Angeloni et al. (2019), Priftis et al. (2018) |
| 367.1026* | 193.1396 | 3-O-feruloylquinic acid | Green coffee and roasted coffee | Priftis et al. (2018) |
| 367.1022* | 193.0504 | 4-O-feruloylquinic acid | Green coffee and roasted coffee | Priftis et al. (2018) |
| 367.1024* | 193.0502 | 5-O-feruloylquinic acid | Green coffee, roasted coffee, and beverages | Angeloni et al. (2019), Priftis et al. (2018) |
| 417** | 151, 123 | β-Tocopherol | Green and roasted coffee and coffee beverage | Alves et al. (2009) |
| 431** | 165, 137 | α-Tocopherol | Green and roasted coffee and coffee beverage | Alves et al. (2009) |
| 515.1188* | 353.2199, 335.2577, 173.0377 | 1,5-dicaffeoylquinic acid | Green coffee and roasted coffee | Priftis et al. (2018) |
| 515.1188* | 353.1824, 173.0116 191.0214 | 3,4-dicaffeoylquinicacid | Green coffee and roasted coffee | Priftis et al. (2018) |
| 515.1188* | 353.1999, 172.9495 | 2,4-dicaffeoylquinic acid | Green coffee and roasted coffee | Priftis et al. (2018) |
| 529.1341* | 367.2116, 335.1851, 173.0893 | Caffeoyl-feruloylquinic acid | Green coffee and roasted coffee | Priftis et al. (2018) |
| Feedstock | Main findings | Reference |
|---|---|---|
| Coffee | Lower level of spontaneous DNA strand breaks in peripheral white blood cells | Bakuradze et al. (2015) |
| Coffee | Increase in the resistance of LDL to oxidative modification and higher concentration of conjugated forms of caffeic, p-coumaric, and ferulic acids into LDL | Natella et al. (2007) |
| Coffee | Reduction of oxidative DNA damage | Bakuradze et al. (2011) |
| Coffee containing mainly chlorogenic acid isomers and derivatives | Reducing power, scavenging of superoxide and hydroxyl radicals and antimutagenic activity Salmonella typhimurium | Priftis et al. (2018) |
| Coffee and caffeine | Improvement of long-term memory, reduction of lipid peroxidation of brain membranes, and increased activity of glutathione reductase and superoxide dismutase | Abreu et al. (2011) |
| Caffeine | Enhancement of consolidation of long-term memories in humans | Borota et al. (2014) |
| Caffeine | Effect is generally greater for aerobic as compared with anaerobic exercise | Grgic et al. (2019) |
| Caffeine | Attenuation of delayed-onset muscle pain and force loss following eccentric exercise | Maridakis et al. (2007) |
| Caffeoylquinic and dicaffeoylquinic acid isomers | DNA-protective effects | Xu et al. (2012) |