- A substance that inhibits oxidation, especially one used to counteract the deterioration of stored food products.
- A substance such as vitamin C or E that removes potentially damaging oxidizing agents in a living organism.
- A crystalline compound that is found especially in tea and coffee plants and is a stimulant of the central nervous system.
- Taken as a dietary supplement or in coffee, chlorogenic acid has been shown in review articles to have a small reduction in blood pressure, and remains under investigation for possible anti-inflammatory effects.
A drink made from the roasted and ground beanlike seeds of a tropical shrub, served hot or iced.
- The HOLIEST substance known to man!
What do all four of these have in common?
Well it looks like for those of you who drink light roast coffee (No love for dark roast...sorry) that you might find a good amount of antioxidants, chlorogenic acid, and caffeine in COFFEE!!!
Now let me back up my claim...
Soohan Jung, et al. out of Korea University, Seoul, Korea ran a study to that if the roasting process of coffee beans would have major changes to the composition and physiological effects of the coffee beans.
While it is known that burning a substance can significantly alter its composition both molecularly and physically. The team main goal was to examine the effects of coffee beans prepared at various roasting levels on oxidative stress and inflammation.
Four varying roast were used determined by initial & final temperature, roasting time, roasted weight, percentage loss, and roasting level.
Beans were ground using a commercial coffee grinder (Burr Model is much favored by everybody).
Coffee was placed in a porter filter and tamped. (This is where I disagree, being a former barista the angle at which you tamp the ground can affect the extraction of the coffee this is because each filter must be tamped by the barista him/herself. This can lead to individual varriances)
"Quantitative results show that caffeine concentration was slightly decreased in the City and French roast samples compared with Light and Medium roast. The chlorogenic acid concentration was significantly decreased with increased roasting levels."
-Essentially when you start getting to dark roast things get bad or not good.
-The above table listing the values of what was being measured.
"...Anti-inflammatory effect displayed a similar pattern as the antioxidant property, which was negatively correlated with the level of roasting"
-Again dark roast coffee is no bueno
"...An appropriate method of roasting should be used to maintain the best coffee flavor with optimal beneficial functions of coffee"
"Caffeine contents showed no differences among roasting levels, but chlorogenic acid content decreased as roasting degree increased."
Caffeine is the major component in coffee extract and has antioxidant property. It has been highest in Light roast coffee extract and highest with low roast temperature and lowest in dark roasted extract.
Drink light coffee always and forever!
"Light coffee is the dark chocolate of chocolate"
Thanks for the quote Gen!
See you in class,