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Espresso coffees, caffeine and chlorogenic acid intake: potential health implications

Crozier, T.W.M., Stalmach, A., Lean, M.E.J., and Crozier, A. (2012) Espresso coffees, caffeine and chlorogenic acid intake: potential health implications. Food and Function, 3 (1). pp. 30-33. ISSN 2042-6496 (doi:10.1039/C1FO10240K)

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Publisher's URL: http://dx.doi.org/10.1039/C1FO10240K

Abstract

HPLC analysis of 20 commercial espresso coffees revealed 6-fold differences in caffeine levels, a 17-fold range of caffeoylquinic acid contents, and 4-fold differences in the caffeoylquinic acid:caffeine ratio. These variations reflect differences in batch-to-batch bean composition, possible blending of arabica with robusta beans, as well as roasting and grinding procedures, but the predominant factor is likely to be the amount of beans used in the coffee-making/barista processes. The most caffeine in a single espresso was 322 mg and a further three contained >200 mg, exceeding the 200 mg day−1 upper limit recommended during pregnancy by the UK Food Standards Agency. This snap-shot of high-street expresso coffees suggests the published assumption that a cup of strong coffee contains 50 mg caffeine may be misleading. Consumers at risk of toxicity, including pregnant women, children and those with liver disease, may unknowingly ingest excessive caffeine from a single cup of espresso coffee. As many coffee houses prepare larger volume coffees, such as Latte and Cappuccino, by dilution of a single or double shot of expresso, further study on these products is warranted. New data are needed to provide informative labelling, with attention to bean variety, preparation, and barista methods.

Item Type:Article
Status:Published
Refereed:Yes
Glasgow Author(s) Enlighten ID:Lean, Prof Mike and Stalmach, Dr Angelique and Crozier, Prof Alan
Authors: Crozier, T.W.M., Stalmach, A., Lean, M.E.J., and Crozier, A.
College/School:College of Medical Veterinary and Life Sciences > Institute of Health and Wellbeing > Public Health
Journal Name:Food and Function
ISSN:2042-6496
Published Online:30 November 2011
Copyright Holders:Copyright © 2011 Royal Society of Chemistry
First Published:First published in Food & Function
Publisher Policy:Reproduced in accordance with the copyright policy of the publisher
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