Beverages from coffee beans of Arabica as a source of health-promoting and psychoactive compounds

Sosna Patrycja. Beverages from coffee beans of Arabica as a source of health-promoting and psychoactive compounds. Journal of Education, Health and Sport. 2019;9(3):525-534. eISNN 2391-8306. DOI http://dx.doi.org/10.5281/zenodo.2613144 http://ojs.ukw.edu.pl/index.php/johs/article/view/6741 https://pbn.nauka.gov.pl/sedno-webapp/works/908992 The journal has had 7 points in Ministry of Science and Higher Education parametric evaluation. Part b item 1223 (26/01/2017). 1223 Journal of Education, Health and Sport eissn 2391-8306 7 © The Authors 2019; This article is published with open access at Licensee Open Journal Systems of Kazimierz Wielki University in Bydgoszcz, Poland Open Access. This article is distributed under the terms of the Creative Commons Attribution Noncommercial License which permits any noncommercial use, distribution, and reproduction in any medium, provided the original author (s) and source are credited. This is an open access article licensed under the terms of the Creative Commons Attribution Non commercial license Share alike. (http://creativecommons.org/licenses/by-nc-sa/4.0/) which permits unrestricted, non commercial use, distribution and reproduction in any medium, provided the work is properly cited. The authors declare that there is no conflict of interests regarding the publication of this paper. Received: 01.03.2019. Revised: 15.03.2019. Accepted: 28.03.2019. Beverages from coffee beans of Arabica as a source of health-promoting and psychoactive compounds Napoje z ziaren kawy Arabika jako źródło związków prozdrowotnych i psychoaktywnych Patrycja Sosna Department of Processing and Chemistry of Plant Raw Materials Faculty of Food Science, University of Warmia and Mazury in Olsztyn University of Warmia and Mazury in Olsztyn, Department of Processing and Chemistry of Plant Raw Materials Pl. Cieszyński 1, 10-726 Olsztyn e-mail: patrycja.sosna@uwm.edu.pl Abstract Introduction: Coffee is one of the most widely consumed beverage in the world. Its popularity stems from organoleptic, psychoactive properties and health-promoting compounds content. Thanks to caffeine, it has stimulant properties, warming effects, and also positively affects the digestive system. In turn, frequently occurring polyphenols are potentially protective agents against chronic neurodegenerative diseases, cancer and diabetes. They have been associated with antioxidant effects and support the cardiovascular system. Objective: The aim of the study was to compare the coffee beverages obtained from ground beans of Arabica species from different countries in terms of content of compounds with health- and psychoactive properties. In the study medium roasted coffee beans from Brazil, India, Costa Rica and Guatemala were used. All the samples were ground to obtain three degrees of fragmentation (fine, medium, coarse). Steaming ground beans were conducted using the same conditions. In the obtained beverages the content of caffeine and polyphenols were examined, and their effect on the antioxidant potential of the beverages. Results: It was found that beverages prepared from coffees of different origins differed in terms of caffeine and polyphenols content. The least of the compounds was in beverages with Guatemala coffee, while beverages with India and Brazil coffee contained more of them. The fineness of beans also affects the composition of the beverages. Generally, greater fragmentation increased the extraction of caffeine and polyphenols. The antioxidant potential of the beverages depended more on the country of origin of the coffee than fineness of beans. The beverages from Guatemala and Costa Rica coffee were characterised by greater antioxidant potential. Keywords: coffee Arabica, country of origin, fineness of beans, caffeine, polyphenols, antioxidant activit