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. (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: | Articles |
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Status: | Published |
Refereed: | Yes |
Glasgow Author(s) Enlighten ID: | Lean, Professor Michael and Stalmach, Dr Angelique and Crozier, Professor Alan |
Authors: | Crozier, T.W.M., Stalmach, A., Lean, M.E.J., and Crozier, A. |
College/School: | College of Medical Veterinary and Life Sciences > School of Health & 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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