Decaffeinated beverages

Methods for the decaffeination of green coffee beans, mainly with solvents after a steaming, have already been described. Even with the selective adsorption techniques to remove only caffeine, it is unlikely that the full character of the starting beans can be realized in a final decaffeinated beverage the result is that Robusta coffees are generally used to prepare decaffeinated coffee. The cost is kept down and the treatment, anyway, reduces any harsh or bitter flavor that the Robusta coffee may have had. The resulting beverage will be relatively caffeine-free, but Robusta coffee will contribute more soluble carbohydrates, phenols, and volatile fatty acids, and much less of the diterpenes found in Arabica coffees. 

It has been estimated that beverage consumption may provide the following amounts of caffeine per cup or average measure coffee, 30-150 mg (average 60-80 mg) instant coffee, 20-100 mg (average 40-60 mg) decaffeinated coffee, 2-4 mg tea, 10-100 mg (average 40 mg) cocoa, 2-50 mg (average 5 mg) cola drink, 25-60 mg. The maximal daily intake should not exceed about 1 g to avoid unpleasant side effects, e.g. headaches, restlessness. An acute lethal dose is about 5-10 g. 

Tea is the only analyzed beverage to contain (-)-epigallocatechingallate (EGCG) in quantifiable amounts. EGCG and (—)-epicatechingallate (ECG) are the most abundant forms, each contributing 27% to the total catechin content (22.2 mg/100 ml) of black tea. Three flavonols (quercetin, kaempferol, and myricetin) are also found in tea. For example, 100 g of decaffeinated tea contains 5.2 mg quercetin, 2.4 mg kaempferol, and 0.1 mg myricetin. 

Caffeine is a naturally occurring substance found in the leaves, seeds, or fruits of more than 60 plants. These include coffee and cocoa beans, kola nuts, tea leaves, guarana (Paulinia cupana) and Paraguay tea. Thus it is present naturally in many beverages, such as coffee, tea, and cola drinks, or is added in small amounts (up to 200 ppm) in some soft drinks and in foods such as chocolate. Caffeine is obtained by solvent or supercritical fluid extraction from green coffee beans, mainly during the preparation of decaffeinated coffee. 

As with any active agent that produces a withdrawal syndrome, the common-sense approach is to gradually wean oneself from caffeine in order to minimize any symptoms. Those wishing to decrease their use should taper off slowly and perhaps substitute cups of caffeinat-ed drinks with decaffeinated varieties or other caffeine-free beverages. 

Beverages Brewed coffee Instant coffee Decaffeinated coffee Brewed tea Pepsi-Cola Coca-Cola Mountain Dew Dr Pepper... 

The decaffeinated beans from Example 3 were roasted and brewed and the flavor of the beverage was considered to be of good quality and comparable to a control beverage prepared from beans which had been decaffeinated by means of supercritical CO2 at 80 °C and 200 atm. The recycle ratio is equal to 60 kg/kg beans/hr x 10 hours = 6(X) kg/kg. As the table shows, that ratio achieves only 80% decaffeination, and we suggest that a ratio of at least 1,200 to 1,5(X) kgs/kg( ) coffee is required to achieve 9V % decaffeination. 

For all that, the history of coffee has not come to an end. People liked the social atmosphere of coffee drinking but did not want the possible effect of caffeine, hence the decaffeination process, or of some acids, hence the steam-treatment. For others, making coffee from the roasted beans was too much trouble, hence the preparation of soluble coffees, decaffeinated or not. All these treatments alter the content, and therefore the taste of the beverage. There is now a trend to new products (iced coffee, iced cappuccino for example). There are also gourmet people who buy specialty roasted coffee and increase the side-market for coffee-pots or espresso makers by brewing coffee according to their taste. 

Caffeine, 1,3,7-trimetkylxanlhine a purine derivative (see Methylated xanthines) found in coffee beans and leaves, tea leaves, cocoa beans and cola nuts. It is usually produced from tea leaves (1.5-3.5% caffeine content) and as a byproduct from the production of decaffeinated coffee. Due to its stimulatory effects on the central nervous system, C. and C.-containing beverages are used to stimulate the heart and eireula-tion. Its effects are mainly due to inhibition of the phosphodiesterase that degrades cyclic AMP to AMP in adrenalin-producing cells, thereby prolonging adrenalin action. 

Coffee beverage [filter], decaffeinated 264-273 5-Caffeoylquinic acid, 5-caffeoylquinic acid... 

Nonalcoholic beverages with a high maximum SIPA (mg 100 ml ) included decaffeinated filter coffee beverage (32.8-541.9), filter coffee beverage (171.6-256.6), filter robusta coffee beverage (204.6), pomegranate juice from concentrate... 

The major phenolic acids (mg 100 ml ) in the above nonalcoholic beverages with high maximum SIPA (>100 mg 100 ml ) were 5-caffeoylquinic (11.7-235.6), 5-caffeoylquinic (7.1-106.1), and 4-caffeoylquinic (9.9-104.8) acids in decaffeinated filter coffee beverage 5-caffeoylquinic (47.9-96.0),... 

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