تعیین مقدار کافئین در انواع قهوه و بررسی تأثیر روش کچرز بر میزان استخراج آن در مقایسه با روش متداول

نوع مقاله : مقاله پژوهشی

نویسندگان

• مرضیه معین فرد
• پانیذ خالوکرمانی
• شیما جلدانی
• علی شریف

گروه علوم و صنایع غذایی، دانشکده کشاورزی، دانشگاه فردوسی مشهد.

https://doi.org/10.22067/ifstrj.v17i2.86410

چکیده

قهوه از یکی از مهم‌ترین و پرطرفدارترین نوشیدنی‌ها در دنیا به‌شمار می‌رود، به‌طوری‌که از لحاظ تنوع روش‌های تهیه بر سایر نوشیدنی‌های مشابه مانند چای برتری دارد. در میان ترکیبات مختلف موجود در دانه قهوه، کافئین از اهمیت ویژه‌ای‌ برخوردار است. کافئین یک آلکالوئید طبیعی است که می‌تواند بسته به میزان مصرف، خواص مثبت (بهبود حافظه، افزایش هوشیاری و تمرکز) یا منفی (سردرد، اضطراب و بی‌قراری) بر سلامت مصرف‌کننده داشته باشد. از طرف دیگر، مقدار زیاد کافئین موجود در دانه قهوه به‌عنوان یک عامل مزاحم در آنالیز آلاینده‌ها‌ عمل می‌کند و باید تا حد ممکن از عصاره حذف شود. ازاین‌رو پژوهش حاضر دو هدف کلی را دنبال کرد. در مرحله اول 18 نوع قهوه، اعم از انواع کلاسیک (جوشیده، فرانسوی، موکا و فیلترشده) و تجاری (انواع اسپرسو، قهوه فوری و قهوه سرد) از لحاظ میزان کافئین موردبررسی قرار گرفتند. در مرحله دوم، تأثیر دو روش (روش کچرز و متداول) بر میزان استخراج کافئین از پودر قهوه ربوستا، موردمطالعه قرار گرفت. نتایج این پژوهش مؤید تأثیر قابل‎ملاحظه واریته بر میزان کافئین بود به‌نحوی‎که قهوه‌های تهیه‌شده از دانه ربوستا کافئین بیشتری را نسبت به دانه‌های عربیکا دارا بودند. در میان انواع قهوه کلاسیک، بیشترین میزان کافئین (26±1044 میلی‌گرم بر لیتر) از قهوه موکا استخراج شد. در میان انواع تجاری، میزان قهوه به آب متفاوت بود لذا میزان کافئین برحسب مقدار دریافت از هر فنجان موردارزیابی قرار گرفت. در این میان، انواع اسپرسو، خصوصاً نوع پاد محتوی بیشترین میزان کافئین (16±1371 میلی‌گرم بر لیتر معادل 6/0±54 در هر فنجان 40 میلی‌لیتری) بودند. در مقابل کمترین میزان کافئین از قهوه سرد به‌دست آمد. بررسی روش استخراج قهوه نیز نشان داد که روش کچرز قادر است کافئین را به شکل قابل‌ملاحظه‌ای (حدود 20% کاهش در مقایسه با روش متداول) از عصاره‌ قهوه حذف کند که احتمالاً بر کاهش اثر مداخله‌کننده این ترکیب در آنالیز آلاینده‌ها که معمولاً در مقادیر بسیار کم در نمونه‌ها وجود دارند، تأثیر مثبت خواهد داشت. به‌طورکلی، استفاده از حلال استونیتریل و استفاده‌ هم‌زمان از جاذب‌های PSA و C18، کاهش معنادار استخراج کافئین را به‌دنبال داشت.

کلیدواژه‌ها

• کافئین
• قهوه
• عربیکا
• ربوستا
• کچرز

عنوان مقاله [English]

Caffeine Determination in Various Types of Coffee Brews and Studying the Effect of QuEChERS Method on Its Extraction Compare to Conventional Approach

نویسندگان [English]

• Marzieh Moeenfard
• Paniz Khaloo Kermani
• Shima Jaldani
• Ali Sharif

Department of Food Science and Technology, Faculty of Agriculture, Ferdowsi University of Mashhad.

چکیده [English]

Introduction: Coffee is the most important and popular beverage in the world. The main differences between coffee and other beverages like tea is the variety of applied brewing techniques. Coffee is a complex chemical mixture of compounds including, caffeine, as a natural alkaloid. Besides its beneficial effect including enhancement in mental activity and alertness as well as improving the cognitive functioning, caffeine indicated adverse effects such as headache and anxiety when it is consumed in higher quantity. In terms of chemical extraction, it can be also considered as an interference when analyzing other pollutants, therefore, its removal from extract is of great interest. Therefore, the present study was designated to investigate the caffeine content of 18 various coffee-related products. Furthermore, the effect of two extraction techniques (QuEChERS and conventional) on caffeine removal from coffee extract was investigated.
 
Materials and Methods: Coffee brews including classical (boiled, French, moka and filtered coffees) and commercial brews (various types of espresso as well as instant and iced coffees) were prepared using Robusta, Arabica coffee or commercial powders. In conventional extraction approach, a 2.5 mL of coffee sample was treated with 0.1 mL each of Carrez solutions I and II to clarify the sample. The total volume was brought to 50 mL by the addition of 10% methanol (v/v). After centrifugation, the supernatant was filtered and analyzed using high-performance liquid chromatography coupled with a diode array detector (HPLC-DAD) at 273 nm. In QuECHERS approach, the effect of extraction solvent (acetonitrile and ethyl acetate) and sorbents (primary and secondary amines and, octadecyl silane) on caffeine removal was investigated and was compared to conventional approach as reference method. The extraction and clean-up were accomplished by two types of solvents and sorbents in the presence of sodium chloride and magnesium sulfate. Finally, caffeine was determined using HPLC-DAD at 273 nm.
 
Results and Discussion: According to the results, the two coffee varieties (Arabica and Robusta) were clearly separated by their caffeine contents as Robusta presented higher values in all classical brews. Among the classical brewing techniques, the coffee with the highest content of caffeine was moka brewed from roasted Robusta coffee, with a mean value of 1044 ± 26 mg/L. The caffeine content was also determined per serving (cup size) to determine the actual content received by consumers. Accordingly, among traditional brews the most caffeine-rich coffee was espresso type pod coffee, with a mean value of 1371 ± 16 mg/L, equivalent to 56 ± 0.6 mg/40 mL of serving size. The lowest mean caffeine content (13.4 mg / 240 mL) was found in iced coffee. With regards to caffeine extraction, with recovery of 101%, the conventional method was the most efficient approach for caffeine determination. Caffeine significantly reduced (around 20% compare to conventional approach) when QuEChERS was used as extraction technique which could be valuable for analysis of pesticides, which are usually present in small quantities in food samples like coffee. In general, the use of acetonitrile as well as the simultaneous application of PSA and C18 resulted in a significant decrease in caffeine content of Robusta coffee extract.
Here, different coffee brews were assessed and compared for their caffeine content (mg/mL and mg/serving). Technical differences like coffee varieties, coffee/water ratio or method of brewing (pressurized, fusion, filtering, etc) led to coffee brews with different caffeine profiles. Interestingly, despite the high concentration of caffeine in espresso types brews, they provided moderate coffee in terms of caffeine content per cup. On the other hand, classical methods in particular boiled, French and filtered Robusta coffee were rich in terms of caffeine per cup. When studying caffeine extraction, the efficiency of conventional method was significantly superior to QuEChERS approach as caffeine significantly reduced when QuEChERS was used as extraction method.

کلیدواژه‌ها [English]

• Caffeine
• Coffee
• Arabica
• Robusta
• QuECHERS

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