Bovenkamp, P. van de

Hovenier, R.

Katan, M.B.

Kosmeijer-Schuil, J.G.

Urgert, R.

Weg, G. van der

van der Weg, G.

van de Bovenkamp, P.

NARCIS 

Levels of the cholesterol-elevating diterpenes cafestol and kahweol in various coffee brews

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VU Research PortalLevels of the cholesterol-elevating diterpenes cafestol and kahweol in various coffeebrewsUrgert, R.; van der Weg, G.; Kosmeijer-Schuil, J.G.; van de Bovenkamp, P.; Hovenier, R.;Katan, M.B.published inJournal of Agricultural and Food Chemistry1995document versionPublisher's PDF, also known as Version of recordLink to publication in VU Research Portalcitation for published version (APA)Urgert, R., van der Weg, G., Kosmeijer-Schuil, J. G., van de Bovenkamp, P., Hovenier, R., & Katan, M. B.(1995). Levels of the cholesterol-elevating diterpenes cafestol and kahweol in various coffee brews. Journal ofAgricultural and Food Chemistry, 43, 167-72.General rightsCopyright and moral rights for the publications made accessible in the public portal are retained by the authors and/or other copyright ownersand it is a condition of accessing publications that users recognise and abide by the legal requirements associated with these rights.            • Users may download and print one copy of any publication from the public portal for the purpose of private study or research.            • You may not further distribute the material or use it for any profit-making activity or commercial gain            • You may freely distribute the URL identifying the publication in the public portal ?Take down policyIf you believe that this document breaches copyright please contact us providing details, and we will remove access to the work immediatelyand investigate your claim.E-mail address:vuresearchportal.ub@vu.nlDownload date: 22. May. 2021J. Agric. Food Chem. 1995, 43, 21 67-21 72 21 67 Levels of the Cholesterol-Elevating Diterpenes Cafestol and Kahweol in Various Coffee Brews Rob Urged, Guido van der Weg, Truus G. Kosmeijer-Schuil, Peter van de Boverikamp, Robert Hovenier, and Martijn B. &tan* Department of Human Nutrition, Agricultural University, Bomenweg 2, 6703 HD Wageningen, The Netherlands The coffee diterpenes cafestol and kahweol raise serum cholesterol in humans. Each 10 mg of cafestol consumed per day elevates cholesterol by 5 mg/dL (0.13 mmol/L). Diterpene levels in various coffee brews were examined. Scandinavian boiled coffee contained (mean f SD) 3.0 f 2.8 mg, French press coffee 3.5 f 1.2 mg, and TurkisWGreek coffee 3.9 f 3.2 mg of cafestol per cup. Consumption of five cups per day of any of these coffee types could thus elevate serum cholesterol by 8-10 mgl dL. Italian espresso coffee contained 1.5 f 1.0 mg of cafestol per cup, five cups theoretically raising cholesterol by 4 mg/dL. Brewing time had little effect of diterpenes. Brewing strength increased diterpenes in boiled, French press, and espresso coffee but not in TurkisWGreek coffee. Diterpenes in instant, drip filtered, and percolated brews were negligible. Regular and decaffeinated coffees had similar diterpene contents. High chronic intake of French press coffee or TurkisldGreek coffee could increase serum cholesterol and thus coronary risk similar to that reported previously for Scandinavian boiled coffee. Keywords: Coffee; cafestol; kahweol; brewing method; serum cholesterol; coronary disease INTRODUCTION Scandinavian-type boiled coffee raises serum choles- terol in man (Aro, 1993; Thelle et al., 1987). The diterpenes cafestol and, possibly, kahweol are respon- sible for this effect (Heckers et al., 1994; Weusten-van der Wouw et al., 1994). Additionally, cafestol and kahweol affect liver fbnction; they increased the activity of alanine aminotransferase and depressed that of y-glutamyltransferase in serum. In controlled trials, serum cholesterol rose by about 1 mg/dL (0.03 mmoVL) and alanine aminotransferase by about 1 unit& for each extra 2 mg of cafestol ingested (Weusten-van der Wouw et al., 1994). Levels of cafestol and kahweol in various coffee brews could be used to predict their capacity to affect lipoprotein metabolism and liver function and are thus an important health issue. Cafestol and kahweol represent the major part of the unsaponifiable lipid fraction in coffee beans. They are mainly present as fatty acid esters, but small amounts of free alcohols also occur. The total diterpene content is 1.3% w/w in green beans of Coffea arubica (commonly called Arabica beans) and 0.2% in beans of Coffea cunephoru (commonly called Robusta beans) (IARC Working Group, 1991). Robusta beans are almost devoid of kahweol (Viani, 1988) but contain a third diterpene-16-0-methylcafestol-which is absent in Ara- bica beans (Speer and Mischnick, 1989). Other diter- penes, such as decomposition products of cafestol and kahweol, are present in very low quantities and are therefore unlikely to affect serum lipids and liver enzymes substantially. Brewing releases oil droplets containing diterpenes from ground coffee beans. They are retained by a paper filter (Ratnayake et al., 1993), which explains why paper-filtered coffee shows no (Ahola et al., 1991; van *Author to whom correspondence should be ad- dressed (telephone +318370 82646 or +318370 82589; fax +31 8370 83342; e-mail martijn.katan@et3.voed. wau.nl). 0021 -8561 19511 443-21 67$09.00/0 Percolator French press Mocha Figure 1. Brewing principles for percolated, French press (cafetiere or plunger), and mocha coffees. Dusseldorp et al., 1991) or only little (Fried et al., 1992) effect on serum cholesterol. With espresso and mocha coffee, and with French press coffee, also known as plunger or cafetiere coffee, lipids readily pass the metal filter (Ratnayake et al., 1993) and the hypercholester- olemic diterpenes may thus be removed less efficiently from the brew. .Other brews, such as Scandinavian boiled coffee and Middle Eastern coffee types, are decanted directly from the boiling state into the cup without applying a filter at all (IARC Working Group, 1991). We report diterpene contents of various coffee brews and their potential impact on serum cholesterol levels. EXPERIMENTAL METHODS Collection of Field Samples. Boiled coffee was collected from regular consumers in Norway and Finland (n = 14); TurkisWGreek coffee was collected from Turkish and Greek restaurants operated by immigrants in the Netherlands (n = 7) and from retail outlets in Greece and Egypt (n = 4). Espresso was from bars and restaurants in Italy (n = lo), Spain (n = 2), Switzerland (n = 4), and the Netherlands (n = 15). French press coffee (Figure 1) was obtained from consum- ers in the Netherlands (n = 5). Brews were poured into plastic containers so as to mimic the amount of the brew that is consumed from the cup and frozen at -20 "C. Cup size was defined as the amount poured into the container. 0 1995 American Chemical Society 

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J. Agric. Food Chem. 1995, 43, 21 67-21 72 21 67 
Levels of the Cholesterol-Elevating Diterpenes Cafestol and 
Kahweol in Various Coffee Brews 
Rob Urged, Guido van der Weg, Truus G. Kosmeijer-Schuil, Peter van de Boverikamp, 
Robert Hovenier, and Martijn B. &tan* 
Department of Human Nutrition, Agricultural University, 
Bomenweg 2, 6703 HD Wageningen, The Netherlands 
The coffee diterpenes cafestol and kahweol raise serum cholesterol in humans. Each 10 mg of cafestol 
consumed per day elevates cholesterol by 5 mg/dL (0.13 mmol/L). Diterpene levels in various coffee 
brews were examined. Scandinavian boiled coffee contained (mean f SD) 3.0 f 2.8 mg, French 
press coffee 3.5 f 1.2 mg, and TurkisWGreek coffee 3.9 f 3.2 mg of cafestol per cup. Consumption 
of five cups per day of any of these coffee types could thus elevate serum cholesterol by 8-10 mgl 
dL. Italian espresso coffee contained 1.5 f 1.0 mg of cafestol per cup, five cups theoretically raising 
cholesterol by 4 mg/dL. Brewing time had little effect of diterpenes. Brewing strength increased 
diterpenes in boiled, French press, and espresso coffee but not in TurkisWGreek coffee. Diterpenes 
in instant, drip filtered, and percolated brews were negligible. Regular and decaffeinated coffees 
had similar diterpene contents. High chronic intake of French press coffee or TurkisldGreek coffee 
could increase serum cholesterol and thus coronary risk similar to that reported previously for 
Scandinavian boiled coffee. 
Keywords: Coffee; cafestol; kahweol; brewing method; serum cholesterol; coronary disease 
INTRODUCTION 
Scandinavian-type boiled coffee raises serum choles- 
terol in man (Aro, 1993; Thelle et al., 1987). The 
diterpenes cafestol and, possibly, kahweol are respon- 
sible for this effect (Heckers et al., 1994; Weusten-van 
der Wouw et al., 1994). Additionally, cafestol and 
kahweol affect liver fbnction; they increased the activity 
of alanine aminotransferase and depressed that of 
y-glutamyltransferase in serum. In controlled trials, 
serum cholesterol rose by about 1 mg/dL (0.03 mmoVL) 
and alanine aminotransferase by about 1 unit& for each 
extra 2 mg of cafestol ingested (Weusten-van der Wouw 
et al., 1994). Levels of cafestol and kahweol in various 
coffee brews could be used to predict their capacity to 
affect lipoprotein metabolism and liver function and are 
thus an important health issue. 
Cafestol and kahweol represent the major part of the 
unsaponifiable lipid fraction in coffee beans. They are 
mainly present as fatty acid esters, but small amounts 
of free alcohols also occur. The total diterpene content 
is 1.3% w/w in green beans of Coffea arubica (commonly 
called Arabica beans) and 0.2% in beans of Coffea 
cunephoru (commonly called Robusta beans) (IARC 
Working Group, 1991). Robusta beans are almost 
devoid of kahweol (Viani, 1988) but contain a third 
diterpene-16-0-methylcafestol-which is absent in Ara- 
bica beans (Speer and Mischnick, 1989). Other diter- 
penes, such as decomposition products of cafestol and 
kahweol, are present in very low quantities and are 
therefore unlikely to affect serum lipids and liver 
enzymes substantially. 
Brewing releases oil droplets containing diterpenes 
from ground coffee beans. They are retained by a paper 
filter (Ratnayake et al., 1993), which explains why 
paper-filtered coffee shows no (Ahola et al., 1991; van 
*Author to whom correspondence should be ad- 
dressed (telephone +318370 82646 or +318370 82589; 
fax +31 8370 83342; e-mail martijn.katan@et3.voed. 
wau.nl). 
0021 -8561 19511 443-21 67$09.00/0 
Percolator French press Mocha 
Figure 1. Brewing principles for percolated, French press 
(cafetiere or plunger), and mocha coffees. 
Dusseldorp et al., 1991) or only little (Fried et al., 1992) 
effect on serum cholesterol. With espresso and mocha 
coffee, and with French press coffee, also known as 
plunger or cafetiere coffee, lipids readily pass the metal 
filter (Ratnayake et al., 1993) and the hypercholester- 
olemic diterpenes may thus be removed less efficiently 
from the brew. .Other brews, such as Scandinavian 
boiled coffee and Middle Eastern coffee types, are 
decanted directly from the boiling state into the cup 
without applying a filter at all (IARC Working Group, 
1991). 
We report diterpene contents of various coffee brews 
and their potential impact on serum cholesterol levels. 
EXPERIMENTAL METHODS 
Collection of Field Samples. Boiled coffee was collected 
from regular consumers in Norway and Finland (n = 14); 
TurkisWGreek coffee was collected from Turkish and Greek 
restaurants operated by immigrants in the Netherlands (n = 
7) and from retail outlets in Greece and Egypt (n = 4). 
Espresso was from bars and restaurants in Italy (n = lo), 
Spain (n = 2), Switzerland (n = 4), and the Netherlands (n = 
15). French press coffee (Figure 1) was obtained from consum- 
ers in the Netherlands (n = 5). Brews were poured into plastic 
containers so as to mimic the amount of the brew that is 
consumed from the cup and frozen at -20 "C. Cup size was 
defined as the amount poured into the container. 
0 1995 American Chemical Society 


Kosmeijer-Schuil, T.G.

Levels of the cholesterol-elevating diterpenes cafestol and kawheol in various coffee brews.

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Levels of the cholesterol-elevating diterpenes cafestol and kahweol in various coffee brews

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