Answer is 1500 chemicals.
Coffee has become a universal and almost indispensable beverage in the modern diet. It is a very reliable friend, the kind of friend who plays an important role in the various activities we perform during the day.
The different groups of chemicals present in coffee are:
150 Aliphatic compounds
56 Carbonyl compounds
9 Sulfur containing compounds
20 Alicyclic compounds
10 Ketones
60 Aromatic benzenoid compounds
16 Phenols
300 Heterocyclic compounds
74 Furans
10 Hydrofurans
37 Pyrroles
9 Pyridines
2 Quinolines
70 Pyrazines
10 Quinoxalines
3 Indoles
23 Thiophens
3 Thiophenones
28 Thiazoles
28 Oxazole
Pros:
The major content of coffee i.e. caffeine increases intellectual activity when fatigued or bored.
Caffeine speeds up fat metabolism during exercise.
Prevents cirrhosis of the liver.
Decreases the risk of Parkinson’s disease.
Reduces the incidence of kidney stones.
A team at Health Canada, a government regulatory agency concluded that 400 mg of caffeine per day (or about three 8-oz cups of brewed coffee) is a safe dose for healthy adults to consume, and below this level, the average user should not experience any health problem, and only vague psychological effects.
The team also set a limit of 2.5 mg per kg body weight per day for children. For an average 10-year-old in the U.S., that’s about 75 mg of caffeine, or two 12-oz cans of Coca-Cola.
Are these natural ingredients of coffee? Or are the chemicals added when they are produced?
Every grain of coffee involves a complex mixture of chlorogenic acids, fatty acids, tocopherols and triglycerides etc. and these grains undergo many chemical and physical process ranging from growth to the extraction process.
There are around 850 volatile substances, to which the delightful aroma can be owed, while roughly 700 of these substances can be solubilized in water.
Chemicals in a cup of coffee? Nice summary, but you forgot to mention the most abundant chemical, the solvent - water!
I know, it's just one more and "only" the solvent... but if the preparation (extraction of the coffee powder) was performed with another solvent, it is likely to find more/other substances in the cup - maybe an interesting field of research, but it would also be much more unhealthy to drink, and from the point of view of impact (list of chemicals you drink, when consuming coffee) not as representative.
Can you give the name of all150 alliphatic compounds and methods of identification and if not what is the source?
Hi kapileshwar here i am giving some of the chemicals list
2,3,5-trimethylphenol
24-methylene-cycloartenol
24-methylenephenol
2-ethylphenol
2-methoxy-4-ethylphenol
3,4-dicaffeoyl-quinic-acid
3,5-dicaffeoyl-quinic-acid
4,5-dicaffeoyl-quinic-acid
4-ethylphenol
4-methoxy-4-vinylphenol
5-avenasterol
7-stigmasterol
8210 murphy road
acetaldehyde
adenine
allantoic-acid
allantoin
alpha-tocopherol
arabinogalactose
arabinose
arachidic-acid
asparagine
aspartic-acid
beta-carotene
beta-tocopherol
cafesterol
cafestol
caffeic-acid
caffeine
caffeol
caffeoyl-3-quinic-acid
caffetannic-acid
cahweol
calcium
camoestanol
campesterol
caprinic-acid
carbohydrates
carnaubic-acid
cellulose
chlorogenic-acid
cholestanol
cholesterol
choline 300
citric-acid
citrostadienol
coffeasterol
cyanidin
cycloeucalenol
cysteine
daturic-acid
dextrins
dihydrolanasterol
dihydrositosterol
dimethyl-5-alpha-cholest-7-en-3-beta-ol
eugenol
fufuryl-alcohol
fulton
furfuraldehyde
galactan
galactomannan
gamma-sitosterol
gamma-tocopherol
glucogalactomannan
guaiacol
guanosine
hemicellulose
homocellulose
hydrogen-sulfide
hypoxanthine
iron
isochlorogenic-acid
isoeugenol
lanosterol
lignoceric-acid
linoleic-acid
linolenic-acid
mannose
m-cresol
methionine
methyl-1-5-alpha-stigmast-7-en-3-beta-ol
myristic-acid
niacin
nitrogen
n-nonacosane
obtusifoliol
o-cresol
oleic-acid
oxalic-acid
o-xylenol
palmitic-acid
p-coumaric-acid
p-cresol
pectin
pentosane
pentosans
phosphorus
putrescine
p-xylenol
raffinose
rhamnose
riboflavin
saccharose
scopoletin
sinapic-acid
spermidine
spermine
squalene
stachyose
stearic-acid
stigmasterol
sugar
tannic-acid
tannin
tetracosic-acid
theobromine
theophylline
thiamin
trigonelline
xanthine
xylan
But you have not provided method of identification and separation of these compounds.
Firstly, all the answers above have oversimplified the real situation. The question, fortunately, was not how many chemicals are in coffee (roasted I'm assuming) but in a cup of coffee and a "correct" answer for the posed question is dependent upon the method of preparation of the beverage. If the coffee is prepared by a filter method, the majority of the lipidic fraction and other compounds immiscible in water will be retained in the filter and hence will not be present in the cup. If an espresso machine is used, the cup will be richer in chemicals than that of the filter method. If you consider preparations like those commonly used in Turkey, Greece and other countries that are in the habit of not filtering the coffee, then the cup will be the richest possible, because the roasted particles will be part of the beverage. I call the attention to the fact that there is no theobromine in coffee, and, although a couple of really old papers have reported a small amount of theophylline in coffee, I myself have never found theophylline in Brazilian coffees, employing HPLC.
please see this Article may be helpful for you
Article Neutron activation analysis of major and trace elements in A...
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