![]() The half-life of caffeine in adults is 3–7 h and it is metabolized primarily in the liver. Its absorption in the small intestine is rapid and complete in less than 1 h with rapid diffusion to other tissues. Caffeine binds to the receptors of the neuromodulator adenosine, which promotes sleep and affects memory and learning. The main pharmacologically active compound in coffee is caffeine (1, 3, 7-trimethylxanthine), a natural alkaloid found in more than 60 plants such as tea leaves, kola nuts and cocoa pods, but coffee is its primary source in all consumer age groups. Much epidemiological evidence to date links habitual coffee consumption to several health benefits, such as reduced risk of Parkinson’s and Alzheimer´s disease, type 2 diabetes, endometrial, prostate, colorectal and liver cancers, a beneficial effect on liver function and a possible role in weight loss. Most consumers drink coffee for its unique sensory properties, i.e., taste and smell, which trigger positive feelings, as well as for physical and cognitive stimulation, or simply out of habit as the part of daily ritual. The obtained results point out that coffee brews may represent a significant source of phenolic compounds, mainly caffeoylquinic acids, with potent antioxidant properties, even if they have reduced caffeine content. Robusta brews were found to be more astringent and recognized as more sensorily attractive, while Arabica decaffeinated brews were evaluated as more bitter. Among all studied samples, the highest content of 3- O-caffeoylquinic acid (14.09 mg g −1 dmb), 4- O-caffeoylquinic acid (8.23 mg g −1 dmb) and 5- O-caffeoylquinic acid (4.65 mg g −1 dmb), as well as caffeine (22.38 mg g −1 dmb), was detected in roasted Robusta beans from the Minas Gerais region of Brazil, which were therefore used to formulate coffee blends with reduced caffeine content. The results showed that Arabica coffee beans were richer in sucrose and oil, while Robusta beans were characterized by higher content of all determined bioactive parameters. From roasted coffee beans, espresso, Turkish and filter coffees were prepared, and their sensory evaluation was performed using a 10-point hedonic scale. For this purpose, green and roasted Arabica and Robusta coffee beans of different origins were subjected to the screening analysis of their chemical and bioactive composition using standard AOAC, spectrophotometric and chromatographic methods. Considering the current trend in the global coffee market, which involves an increased demand for decaffeinated coffee, the aim of the present study was to formulate coffee blends with reduced caffeine content, but with pronounced antioxidant and attractive sensory properties.
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