What is the nutritional value of coffee?
By
Dr Rafael Frascino Cassaro (PhD)
| Reviewed by
Dr Anny Manrich (PhD)
The contents of this article are fact-based except otherwise stated within the article.
Author bio
Dr Rafael Frascino Cassaro PhD is a Chemist with expertise in Food Technology, extraction of essential oils from food sources, organocatalysis, extraction by supercritical CO2 and organic chemistry. He writes and reviews content on these topics.
Dr Rafael Frascino Cassaro’s Highlights:
- PIPE-FAPESP Project Coordinator for the company Bioativos Naturais Ltda involving the extraction of essential oils from food sources, with supercritical CO2.
- PhD in Chemistry with research in supercritical fluid reactivity.
- Bachelor of Environmental Chemistry at University of São Paulo State (UNESP)/Brazil
Professional Experience:
Dr Rafael Frascino Cassaro’s Experience:
Dr Rafael coordinated a PIPE-FAPESP Project (Company Research and Innovation Project) for the company Bioativos Naturais Ltda, involving the extraction of essential oils with supercritical CO2 from food sources such as turmeric, ginger, hops, orange bagasse, pepper rose, cupuaçu pie, among others.
Dr Rafael has worked on a project, involving studies of the influence of pre-treatment on the recovery of crude food extracts by extraction with supercritical CO2 (Supercritical Fluid Extraction or SFE) and with pressurized liquids (ethanol and water) for food sources, aimed at obtaining oleoresins; determination of global yield and chemical composition of crude extracts. As a postdoctoral fellow for the Food Engineering department at the University of Campinas/Brazil
Dr Rafael Frascino Cassaro has worked as a substitute Professor at the University of São Paulo State (UNESP) on General Chemistry and Thermodynamics II disciplines for the Food Engineering course.
Education:
- 2009 Bachelor in Environmental Chemistry at the State University of São Paulo, Brazil
- 2015 PhD in Chemistry with research in supercritical fluid reactivity University of São Paulo, Brazil
- 2017 Post Doctoral in Food Engineering Research: Influence of Biomass Pre-Treatment on Supercritical CO2 Extraction: Preservation of High Added Value Assets and Reduction of Process Costs at the State University of Campinas, Brazil
The main publications of Dr Rafael Frascino Cassaro are:
RC Bazito, RF CASSARO, LC OLIVEIRA, RA Gariani, CAO Nascimento. (2013). Proline derivatives as organocatalysts for the aldol reaction in conventional and non-conventional reaction media. Green Processing and Synthesis 2, 43-50
TS Bastos, SB Rodriguez Reartes, MS Zabaloy, RF Cassaro, RC Bazito. (2019).Phase Behavior for the System Carbon Dioxide plus p-Nitrobenzaldehyde: Experimental and Modeling JOURNAL OF CHEMICAL AND ENGINEERING DATA 64 (5), 2116-2125
GH Sakae, LM Takata, AS Paulino, RC Bazito, RF Cassaro, C Princival, .(2013). A high enantioselective Proline-based helical polymer catalyst for aldol type reaction. Blucher Chemistry Proceedings 1 (2), 214-214
You can view some of Dr Rafael’s work below and links to his professional profile.
Research Gate: https://www.researchgate.net/profile/Rafael-Cassaro-2
Fapesp: https://bv.fapesp.br/pt/pesquisador/680718/rafael-frascino-cassaro/
Google Scholar: https://scholar.google.com/citations?user=ToO7HIcAAAAJ&hl=en
Linkedin: https://www.linkedin.com/in/rafael-frascino-cassaro-4a156a37/?originalSubdomain=br
ORCID: https://orcid.org/0000-0002-3729-2858
Reviewer bio
Dr Anny Manrich PhD is a food Engineer with expertise in Food Technology, Natural Polymers, Edible Films, Enzymes, and Nanotechnology. She writes and reviews content on these topics.
Dr Anny Manrich’s Highlights:
- Research and Technology at the Brazilian Agricultural Research Corporation
- PhD in Chemical Engineering with a focus on Biochemistry at the Federal University of Sao Carlos/ Brazil and a one-year scholarship at the Technical University of Munich/ Germany
- Bachelor of Food Engineering at the University of Campinas/ Brazil and a one-year scholarship at the Technical University of Munich/ Germany
“To solve a problem, global vision and multifactorial understanding are necessary. Therefore, in addition to expertise, one should seek multidisciplinary thinking connected with science and reality” – Dr Anny Manrich, PhD.
Professional Experience:
Dr Anny Manrich’s Experience Joining the Brazilian Agricultural Research Corporation, as soon as she completed her doctorate,
Dr Anny Manrich has worked on several projects, including the more than three-year partnership project with BRF, a major food producer in Brazil. As a postdoctoral fellow.
Dr Anny Manrich has also contributed to several business consultancies and research projects of the National Nanotechnology Laboratory System in areas such as food technology, fibres, films and coatings and Nanotechnology; in a very determined way, having a great team relationship, being creative and committed.
Growing concerns about the safe introduction of nanomaterials into today’s life emphasises the need to create regulatory documentation in front of characterising, using and testing them. Dr Anny Manrich worked for two years on a characterization project for nanoscale materials, with the aim of exploring their possible health effects.
Despite not having specific academic training in packaging or polymeric films, Dr Anny Manrich works at the Brazilian Agricultural Research Corporation in areas of edible and biodegradable films produced from agricultural waste and in the development of films with greater resistance to water, having articles published in renowned scientific journals, which demonstrates her multidisciplinary understanding and creativity.
In addition, she worked for four years as a consultant to a food company to develop a line of snacks that are healthy and that add functional ingredients, physiologically active compounds that bring health benefits, made from fruits and vegetables, enabling diet improvement, disease prevention and reduction of nutritional deficiencies.
Dr Anny Manrich participated as a member of the examination board for two Master’s exams and one PhD exam at the Department of Chemical Engineering of the Federal University of São Carlos.
Education:
- 2001 Bachelor in Food Engineering at the State University of Campinas, Brazil
- 1999 One year scholarship at the Technical University of Munich
- 2004 Master in Chemical Engineering at the Federal University of São Carlos, Brazil
- 2012 PhD in Chemical Engineering at the Federal University of São Carlos, Brazil
- 2010 One year scholarship at the Technical University of Munich
The main publications of Dr. Anny Manrich are:
Articles
Manrich, A., Moreira, F. K., Otoni, C. G., Lorevice, M. V., Martins, M. A., & Mattoso, L. H. (2017). Hydrophobic edible films made up of tomato cutin and pectin. Carbohydrate Polymers, 164, 83-91.
Mendes, J. F., Norcino, L. B., Martins, H. H. A., Manrich, A., Otoni, C. G., Carvalho, E. E. N., … & Mattoso, L. H. C. (2020). Correlating emulsion characteristics with the properties of active starch films loaded with lemongrass essential oil. Food Hydrocolloids, 100, 105428.
Norcino, L. B., Mendes, J. F., Natarelli, C. V. L., Manrich, A., Oliveira, J. E., & Mattoso, L. H. C. (2020). Pectin films loaded with copaiba oil nanoemulsions for potential use as bio-based active packaging. Food Hydrocolloids, 106, 105862.
Manrich, Anny, et al. Immobilization of trypsin on chitosan gels: Use of different activation protocols and comparison with other supports. International Journal of Biological Macromolecules 43.1 (2008): 54-61.
Manrich, Anny; Komesu, Andrea ; Adriano, Wellington Sabino; Tardioli, Paulo Waldir ; Giordano, Raquel Lima Camargo . Immobilization and Stabilization of Xylanase by Multipoint Covalent Attachment on Agarose and on Chitosan Supports. Applied Biochemistry and Biotechnology, v. 161, p. 455-467, 2010.
Mendes, J. F., Martins, J. T., Manrich, A., Neto, A. S., Pinheiro, A. C. M., Mattoso, L. H. C., & Martins, M. A. (2019). Development and physical-chemical properties of pectin film reinforced with spent coffee grounds by continuous casting. Carbohydrate polymers, 210, 92-99..
Milessi, T. S., Kopp, W., Rojas, M. J., Manrich, A., Baptista-Neto, A., Tardioli, P. W., … & Giordano, R. L. (2016). Immobilization and stabilization of an endoxylanase from Bacillus subtilis (XynA) for xylooligosaccharides (XOs) production. Catalysis Today, 259, 130-139.
Mendes, J. F., Norcino, L. B., Manrich, A., Pinheiro, A. C. M., Oliveira, J. E., & Mattoso, L. H. C. (2020). Development, physical‐chemical properties, and photodegradation of pectin film reinforced with malt bagasse fibers by continuous casting. Journal of Applied Polymer Science, 137(39), 49178.
Mendes, J. F., Martins, J. T., Manrich, A., Luchesi, B. R., Dantas, A. P. S., Vanderlei, R. M., … & Martins, M. A. (2021). Thermo-physical and mechanical characteristics of composites based on high-density polyethylene (HDPE) e spent coffee grounds (SCG). Journal of Polymers and the Environment, 29, 2888-2900..
Mendes, J. F., Norcino, L. B., Martins, H. H., Manrich, A., Otoni, C. G., Carvalho, E. E. N., … & Mattoso, L. H. C. (2021). Development of quaternary nanocomposites made up of cassava starch, cocoa butter, lemongrass essential oil nanoemulsion, and brewery spent grain fibers. Journal of Food Science, 86(5), 1979-1996.
Manrich, A., Martins, M. A., & Mattoso, L. H. C. (2021). Manufacture and performance of peanut skin cellulose nanocrystals. Scientia Agricola, 79.
Nascimento, V. M., Manrich, A., Tardioli, P. W., de Campos Giordano, R., de Moraes Rocha, G. J., & Giordano, R. D. L. C. (2016). Alkaline pretreatment for practicable production of ethanol and xylooligosaccharides. Bioethanol, 2(1)..
Manrich, Anny, de Oliveira, J. E., Martins, M. A., & Mattoso, L. H. C. Physicochemical and Thermal Characterization of the Spirulina platensis. J. Agric. Sci. Technol. B, v. 10, p. 298-307, 2020.
Book Chapter
Terra, I. A. A., Aoki, P. H., Delezuk, J. A. D. M., Martins, M. A., Manrich, A., Silva, M. J., … & Miranda, P. B. (2022). Técnicas de Caracterização de Polímeros. Nanotecnologia Aplicada a Polímeros, 614.
Conference Papers
Ferreira, L. F., Luvizaro, L. B., Manrich, A., Martins, M. A., Júnior, M. G., & Dias, M. V. (2017). Comparação da estabilidade de suspensões poliméricas de amido/tocoferol e quitosana/tocoferol. In: CONGRESSO BRASILEIRO DE POLÍMEROS, 14., 2017, Águas de Lindóia, SP.
Manrich, A., Hubinger, S. Z., & Paris, E. C. (2017). Citotoxicidade causada por nanomateriais: avaliação do micronúcleo. In: WORKSHOP DA REDE DE NANOTECNOLOGIA APLICADA AO AGRONEGÓCIO, 9., 2017, São Carlos. Anais… São Carlos: Embrapa Instrumentação, 2017. p. 655-658.
Manrich, Anny, et al. Immobilization and Stabilization of Xylanase by multipoint covalent attachment on Glyoxyl Agarose Support. The 31st Symposium on Biotechnology for Fuels and Chemicals. 2009.
Manrich, Anny, et al. Application of immobilized xylanase on hydrolysis of soluble wood hemicelluloses after using microwave and organosolv pre-treatments. The 32nd Symposium on Biotechnology for Fuels and Chemicals. 2010.
You can view some of Dr Anny’s work below and links to her professional profile.
Research Gate: https://www.researchgate.net/profile/Anny-Manrich-2
Scopus: https://www.scopus.com/authid/detail.uri?authorId=23103497100
Google Scholar: https://scholar.google.com/citations?hl=en&user=Ea9qpr0AAAAJ
Linkedin: https://br.linkedin.com/in/anny-manrich-20693129
In this short guide, we are going to answer the question “What is the nutritional value of coffee?”. In addition, we will discuss the relationship between coffee consumption and weight gain and how the ingredients added to coffee can influence its nutritional value.
What is the nutritional value of coffee?
The nutritional value of coffee, considering the example of 1 cup of espresso coffee with approximately 100 g, is:
- Between 0 to 2 kcal
- 0.2g of fat
- 0.1g of protein
- 97.8g of water
- 40mg of caffeine
Bearing in mind that 1 cup of regular coffee has a capacity of about 2 grams of coffee, we can say that its composition is well balanced.
Coffee includes a complex mixture of compounds, where caffeine has been perhaps the most widely known; however, coffee is also rich in other bioactive substances with a wide array of physiological effects.
The list comprises up to 1000 described phytochemicals. Among them, are phenols, including chlorogenic and caffeic acid, lactones, diterpenes, including cafestol and kahweol, niacin, and the vitamin B3 precursor trigonelline. Moreover, coffee is rich in vitamin B3, magnesium and potassium. (1)
What factors determine the nutritional value of coffee?
The quality of coffee beverages is affected by a number of elements and a series of processes, including: the environment, cultivation, post-harvest, fermentation, storage, roasting, and brewing to produce a cup of coffee.
Changes in bioactive and chemical compounds occur in all phases of coffee processing.
The quality of a beverage is affected by bean maturity, which is indicated by changes in the color of cherries.
The accumulation of certain chemical compounds in mature coffee beans results in a flavorful beverage, and these compounds play an essential role in coffee processing.
The major bean components accumulate through ripening, and include cell wall polysaccharides, lipids, proteins, sucrose, and chlorogenic acids.
However, the polyphenols chlorogenic acid and caffeoylquinic acid are detected in large amounts in green coffee beans. After harvesting ripe coffee cherries.
Microbial fermentation mainly changes the structure of proteins and carbohydrates, resulting in metabolites that diffuse into the seeds to enhance flavor during roasting.
Roasting is an essential stage in coffee manufacturing because it produces color, aroma, and flavor.
Caffeine is moderately heat-stable during coffee roasting. Trigonelline, which is found in large concentrations in green coffee beans, is reduced constantly during the roasting process.
During roasting, chlorogenic acid levels decrease to 90%, depending on the roasting level. Chlorogenic acid breaks down into feruloyl quinic acid lactones, caffeoylquinic acid lactones, and p-coumarylquinic acid lactones, which produce the flavor. (7)
Does the ingestion of coffee contribute to my nutrition?
As with other types of plant beverages, coffee brews do not contain excessive amounts of macronutrients (absorbable carbohydrates, proteins and lipids) and calories, 100 mL of filtered coffee contains approximately 2 kcal.
The nutritional quality of coffee proteins is limited and approximately 50% of this fraction is insoluble and lacks the essential amino acid, tryptophan. In addition, during roasting, most simple sugars and proteins are degraded or changed.
With regards to micronutrients, the brew may contain a reasonable amount of vitamins and minerals. Niacin, in the form of nicotinic acid, is the main vitamin in a coffee brew and is also known as vitamin B3.
Regular coffee consumption can supply an essential part of the daily recommendation for adults, which is 16 mg for men and 14 mg for women (8)
What are the health benefits of coffee?
Coffee can have a clear benefit deriving from liver protection, diabetes and Parkinson’s risk reduction. Data on cancer seem mostly balanced toward benefit as well and decrease of global mortality.(1)
Does the addition of milk change the nutritional value of coffee ?
Yes, the addition of milk can increase coffee fat level, but a combination of proteins present in the milk and antioxidants in the coffee doubles the anti-inflammatory properties in immune cells.
These health benefits are mainly attributed to the activity of coffee polyphenols.
Polyphenols are easy to oxidize and decompose during the digestion process. In addition, polyphenol bioaccessibility has been reported to be low, which largely limits their physiological functions.
Therefore, macromolecular components are presently considered to be useful as encapsulation carriers to protect polyphenols from degradation during digestion.
Protein, polysaccharides, and lipids like those in milk can change the presence of polyphenols and have a significant impact on the release and absorption of polyphenols during digestion (5)
Does coffee consumption have any adverse effects?
Coffee has modest cardiovascular effects, including tachycardia, high blood pressure, and occasional arrhythmia. These acute effects are more likely to occur immediately after coffee consumption or in individuals who are more susceptible.
While the contribution of coffee to the development of hypertension is generally small, it can be more significant in infrequent coffee drinkers.
Additionally, caffeine can slightly reduce calcium absorption in the gastrointestinal tract. To mitigate the risk of osteoporosis and fractures, it is recommended to maintain adequate intake of calcium and vitamin D and limit coffee consumption to 2-3 cups per day, especially among elderly adults. (6)
Conclusion
In this short guide, we answered the question “What is the nutritional value of coffee?”. In addition, we discussed the relationship between coffee consumption and weight gain and how the ingredients added to coffee can influence its nutritional value.
Citations
- Cano-Marquina, A., Tarín, J. J., & Cano, A. The impact of coffee on health. Maturitas, 75(1), 7–21. 2013.
- Farias-Pereira R, Park CS, Park Y. Mechanisms of action of coffee bioactive components on lipid metabolism. Food Sci Biotechnol. 2019
- Lopez-Garcia, E., van Dam, R. M., Rajpathak, S., Willett, W. C., Manson, J. E., & Hu, F. B. Changes in caffeine intake and long-term weight change in men and women. The American Journal of Clinical Nutrition, 83(3), 674–680. 2006.
- Pereira, P. C., & Vicente, F. Milk Nutritive Role and Potential Benefits in Human Health. Nutrients in Dairy and Their Implications on Health and Disease, 161–176. 2017.
- Xuejiao Qie, Ya Cheng, Yao Chen, Maomao Zeng, Zhaojun Wang, Fang Qin, Jie Chen, Weiwei Li, Zhiyong He, In vitro phenolic bioaccessibility of coffee beverages with milk and soy subjected to thermal treatment and protein–phenolic interactions, Food Chemistry, 375, 2022.
- Bae, J.-H., Park, J.-H., Im, S.-S., & Song, D.-K. Coffee and health. Integrative Medicine Research, 3(4), 189–191. 2014.
- Bastian F, Hutabarat OS, Dirpan A, Nainu F, Harapan H, Emran TB, Simal-Gandara J. From Plantation to Cup: Changes in Bioactive Compounds during Coffee Processing. Foods. 2021
- Farah, Adriana. Nutritional and health effects of coffee. 10.19103/AS.2017.0022.14. 2018.
