A Metabolomic Study of the Variability of the Chemical Composition of Commonly Consumed Coffee Brews.

ABSTRACT: Coffee drinking has been associated with a lower risk of certain chronic diseases and overall mortality. Its effects on disease risk may vary according to the type of coffee brew consumed and its chemical composition. We characterized variations in the chemical profiles of 76 coffee brew samples representing different brew methods, roast levels, bean species, and caffeine types, either prepared or purchased from outlets in Rockville, Maryland, United States of America. Samples were profiled using liquid chromatography coupled with high-resolution mass spectrometry, and the main sources of chemical variability identified by the principal component partial R-square multivariable regression were found to be brew methods (R_partial² = 36%). A principal component analysis (PCA) was ru

SUBMITTER: Rothwell JA 

PROVIDER: S-EPMC6359601 | biostudies-literature | 2019 Jan

REPOSITORIES: biostudies-literature