化合物概况和咖啡因在咖啡机中提取的茶和囊咖啡:生物活性潜力和生物可访问性的评估
Ana Beatriz Martins da Silva1, Maria Carla Cândido da Silva2, Larissa Iris da Silva Monteiro2
1Universidade Federal de Sergipe, Postgraduate Program in Food Science and Technology, São Cristóvão, Sergipe, Brazil.
Food research international (Ottawa, Ont.)
|November 1, 2025
概括
咖啡机提取的囊茶保留了有益的抗氧化剂. 虽然咖啡含有更多的酸,但茶,特别是Camellia sinensis,提供多种酸和良好的生物可访问性,尽管咖啡因含量显著.
科学领域:
- 食品科学 食品科学 食品科学
- 营养生物化学 营养生物化学
- 分析化学 分析化学
背景情况:
- 囊咖啡在全球很受欢迎,而囊茶作为一种替代品正在出现.
- 通过咖啡机提取的囊茶的醇含量和生物可访问性需要研究.
研究的目的:
- 为了评估使用咖啡机提取的囊茶和咖啡的醇特征和咖啡因含量.
- 为了评估这些化合物在模拟消化后的生物可访问性.
主要方法:
- 使用咖啡机 (≤18巴,80°C,100毫升) 提取10种咖啡和14种茶.
- 对化合物和咖啡因含量的分析.
- 模拟消化以确定生物可访问性.
主要成果:
- 咖啡显示出比茶更高的酸 (例如,酸).
- 茶,特别是Camellia sinensis,呈现出高水平的儿茶素,酸和茶素.
- 与鲜花,花和红色水果混合的茶含有各种各样的基因,如安东素.
- 卡梅莉亚辛尼西斯混合茶证明了对表甲基酸盐和甲 3-葡萄糖胺的高生物可访问性.
- 咖啡因也具有高度的生物可访问性 (80.1%).
结论:
- 咖啡机提取保留了囊茶中的抗氧化化合物.
- 囊茶,特别是Camellia sinensis品种,是生物活性的丰富来源,具有良好的生物可访问性.
- 咖啡因在囊茶中的高生物可访问性可能是咖啡因受限制的消费者考虑的因素.
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