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

Patrycja Róża Sosna


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.


coffee Arabica; country of origin; fineness of beans; caffeine; polyphenols; antioxidant activity

Full Text:



Angeloni G., Guerrini L., Masella P., Bellumori M., Daluiso S., Parenti A., Innocenti M. What kind of coffee do you drink? An investigation on effects of eight different extraction methods, Food Research International. 2019; 116: 1327-1335.

AOAC (Association of Official Analytical Chemists), Official Methods of Analysis, 12th edition, Washington DC, 1974, 9, 10.

Ashihara H. Crozier A. Caffeine: a well known but little mentioned compound in plant science, TRENDS in Plant Science. 2001; 6(9): 407- 413.

Bojarowicz H., Przygoda M. Kofeina. Cz. I. Powszechność stosowania kofeiny oraz jej działanie na organism, Problemy Higieny i Epidemiologii. 2012; 93(1): 8-13.

Burdyn G. Niepowtarzalny aromat kawy, Przegląd Piekarski i Cukierniczy. 2007; 2: 56-57.

Ciaramelli C., Palmioli A., Airoldi C. Coffee variety, origin and extraction procedure: Implications for coffee beneficial effects on human health, Food Chemistry. 2019; 278: 47-55.

Daniel A., Workneh M. Determination of total phenolic content and antioxidant activities of five different brands of Ethiopian coffee, International Journal of Food and Nutrition Research. 2017; 1(2):1-10.

De Marco I. Riemma S. Iannone R. Life cycle assessment of supercritical CO2 extraction of caffeine from coffee beans, The Journal of Supercritical Fluids. 2018; 133: 393-400.

Farah A., Donangelo C.M. Phenolic compounds in coffee, Brazilian Journal of Plant Physiology. 2006; 18(1): 23-36.

Fărcaş A.C., Socaci S.A., Bocăniciu J., Pop A., Tofană M., Muste S. Evaluation of biofunctional compounds content from brewed coffee, Bulletin UASVM Food Science and Technology. 2014; 71(2): 114-118.

Gonzalez de Mejia E., Vinicio Ramirez-Mares M. Impact of caffeine and coffee on our health, Trends in Endocrinology and Metabolism. 2014; 25(10): 489-492.

Hecimović I., Belšcak-Cvitanović A., Horzić D., Komes D. Comparative study of polyphenols and caffeine in different coffee varieties affected by the degree of roasting, Food Chemistry. 2011; 129: 991-1000.

Jeon J.S., Kim H.T., Jeong I.H., Hong S.R., Och M.S., Park K.H., Shim J.H., Abd El-Aty A.M. Determination of chlorogenic acids and caffeine in homemade brewed coffee prepared under various conditions, J Chromatogr B Analyt Technol Biomed Life Sci. 2017; 1064: 115-123.

Kociuba A. Rynek kawy, Przegląd Gastronomiczny. 2012; 9: 3.

Lopez-Galilea I., De Pena M.P., Cid C., Correlation of Selected Constituents with the Total Antioxidant Capacity of Coffee Beverages: Influence of the Brewing Procedure, Journal of Agricultural and Food Chemistry. 2007; 55:6110-6117.

Ludwig I.A., Sanchez L., Caemmerer B., Kroh L.W., De Peña M.P., Cid C. Extraction of coffee antioxidants: Impact of brewing time and method, Food Research International. 2012; 48(1): 57-64.

Moure A., Franco D., Sineiro J., Dominguez H., Núñez M.J., Lema J.M. Antioxidant activity of extracts from Gevuina avellana and Rosa rubiginosa defatted seeds, Food Research International. 2001; 34: 103-109.

Ocieczek A. Wpływ stopnia rozdrobnienia kawy palonej na jej właściwości higroskopijne, Inżynieria i Aparatura Chemiczna. 2013; 52: 78-80.

Paradkar M.M, Irudayaraj J. Rapid determination of caffeine content in soft drinks using FTIR–ATR spectroscopy, Food Chemistry. 2002; 78: 261-266.

Polska Norma PN-ISO 6668:1998 Kawa zielona - Przygotowanie próbek do analizy sensorycznej.

Szymanowska K., Wołosiak R. Wpływ prażenia kawy na wybrane parametry jej jakości, Aparatura badawcza i dydaktyczna. 2014; 1:77-83.

Verster J.C., Koenig J. Caffeine intake and its sources: A review of national representative studies, Critical Reviews in Food Science and Nutrition. 2018; 58(8): 1250-1259.

Watanabe T., Arai Y., Mitsui Y., Kusaura T., Okawa W., Kajihara Y., Saito I. The blood pressure-lowering effect and safety of chlorogenic acid from green coffee bean extract in essential hypertension, Clinical and Experimental Hypertension. 2006; 28(5): 439-449.

Wierzejska R. Caffeine – common ingredient in a diet and its influence on human health, Roczniki Państwowego Zakładu Higieny. 2012; 63(2): 141-147.

Wolska, J., Janda, K., Jakubczyk, K., Szymkowiak M., Chlubek D., Gutowska I. Levels of antioxidant activity and fluoride content in coffee infusions of arabica, robusta and green coffee beans in according to their brewing methods, Biological Trace Element Research. 2017; 179: 327-333.

Zawadzka-Ben Dor R., Kawa rozgrzewa ciało i duszę, Przegląd Piekarski i Cukierniczy. 2008; 11: 94-95.

Żukiewicz-Sobczak W., Krasowska E., Sobczak P., Horoch A., Wojtyła A., Piątek J. Wpływ spożycia kawy na organizm człowieka, Medycyna Ogólna i Nauki o Zdrowiu. 2012; 18(1): 71-76.



  • There are currently no refbacks.

Copyright (c) 2019 © The Author(s)

Creative Commons License
This work is licensed under a Creative Commons Attribution-NonCommercial-ShareAlike 4.0 International License.

Journal of Education, Health and Sport formerly Journal of Health Sciences

Declaration on the original version.

Editors indicates that the main version of the magazine is to issue a "electronic".

The journal has had 5 points in Ministry of Science and Higher Education parametric evaluation. § 8. 2) and § 12. 1. 2) 22.02.2019.

1223 Journal of Education, Health and Sport eISSN 2391-8306 7

ISSN 2391-8306 formerly ISSN: 1429-9623 / 2300-665X

Archives 2011 - 2014

PBN 2011 - 2014

POL-index 2011 - 2014

BASE 2011 - 2014

Indexed in Bases, Bazy indeksacyjne: ERIH Plus, Worldcat, PBN/POL-Index, ICI Journals Master List, Directory of Open Access Journals (DOAJ), ZBD, Ulrich's periodicals, Google Scholar, Polska Bibliografia Lekarska

US NLM = 101679844

101679844 - NLM Catalog Result - NCBI

Find a library that holds this journal:

Journal Language(s): English 

PBN Poland



Redaction, Publisher and Editorial Office

Instytut Kultury Fizycznej Uniwersytet Kazimierza Wielkiego w Bydgoszczy, Institute of Physical Education Kazimierz Wielki University in Bydgoszcz, Poland 85-091 Bydgoszcz ul. Sportowa 2 Copyright by Instytut Kultury Fizycznej UKW w Bydgoszczy  Open Access ISSN 2391-8306 formerly ISSN: 1429-9623 / 2300-665X

The journal has been approved for inclusion in ERIH PLUS.

The ERIH PLUS listing of the journal is available at

SIC Science citation index (calculated on the basis of TCI and Page Rank) 0

Russian Impact factor 0.16

Indexed in Index Copernicus Journals Master List.,p24782242,3.html

ICV 2018 = 95.95 ICV 2017 = 91.30 ICV 2016 = 84.69 ICV 2015 = 93.34 ICV 2014 = 89.51 Standardized Value: 8.27 ICV 2013: 7.32 ICV 2012: 6.41 ICV 20115.48

The InfoBase Index IBI Factor for the year 2015 is 3.56 in InfoBase


Universal Impact Factor 1.78 for year 2012. (

Indexed in Polish Scholarly Bibliography (PBN) (PBN Polska Bibliografia Naukowa) (

is a portal of the Polish Ministry of Science and Higher Education, collecting information on publications of Polish scientists and on Polish and foreign scholarly journals. Polish Scholarly Bibliograhpy is a part of POL-on - System of Information on Higher Education. It is operated by the Interdisciplinary Centre for Mathematical and Computational Modelling, University of Warsaw.

Indexed in Russian Sciences Index Российский индекс научного цитирования (РИНЦ)

Indexed in Arianta Polish scientific and professional electronic journals Aneta Drabek i Arkadiusz Pulikowski