Caffeine is an alkaloid type of secondary metabolites that are naturally present in coffee beans, tea leaves, cocoa or kola nut. Caffeine has a molecular weight of 194.19 with the chemical formula C8H10N8O2 and having a pH of 6.9 in a 1% solution of caffeine in water.What’s Decaf Coffee?
Decaffeinated coffee is the kind that levels of caffeine have been lowered as low as possible through a process known as decaffeination. But, is it true that decaf coffee is free of caffeine? Well, immediately consider just sort of fun facts of decaf following:
1. There is no way you can eliminate caffeine from coffee beans
In essence, though called decaf, coffee contains caffeine it will remain even if the percentage is only 2 or 3%. Caffeine content itself varies from one bean to another bean. Decaf coffee cup-sized 12-ounce typically contains about 3 to 18 milligrams of caffeine. Maria Bella, An American nutritionist, he is the founder of a well-known nutrition center in New York even asserted that none of the named coffee with zero caffeine in the world. You can not equate the decaf as zero sugar cola drinks.2. decaf coffee has no longer an antioxidant
When the process decaffeination (removal of caffeine content) takes place, there are some steps done on coffee beans. Somehow heated or soaked in extreme temperatures, this process will cause the pores open coffee beans that any solution that is used to remove caffeine can enter. On the other side, the beans have a natural antioxidant substance called chlorogenic acid. Chlorogenic acid itself has properties that easily dissolves in water so that the process decaffeination, Coffee natural antioxidant substances have often come to be melting.3. Know well in decaf coffee
In the process decaffeination, caffeine is removed when coffee is still shaped seeds, green-bean, aka not in roasting.Various processes will determine how the method of roasting coffee (decaf) was next or how long it will last coffee stays fresh. As information, the decaf coffee tends to 2 times faster than regular coffee stale.
Decaffeination method originally developed in the early 1900s using a technique of flushing repeatedly using chemical benzene which is no longer used because it was already known substances is the cause of cancer.
At present, as well as an experienced vintner, the coffee gatherer has used various methods decaffeination to retain the flavor and quality of the coffee. Most manufacturers use a linear process that usually involves methyl chloride. Two other methods are a natural process that removes caffeine by using plant hormones ethyl acetate or carbon dioxide, and water process that does not use chemicals at all just pure H2O.
Of all the methods that methyl chloride is known as the best to maintain the taste of coffee. Because these substances only carry away the caffeine and leave all other organic materials, but also at the same methyl chloride is listed as a carcinogen a.k.a carrier substance cancer, by the US National Cancer Institute. So, before you buy decaf coffee, should be carefully used well by any process that has been refined coffee.
4. The effects of phytochemicals exist in decaf coffee
Many coffee-coffee drinkers that one gets problems like hypertension decreased bone density and increased gastric acid so that the edges, so they blame the overall coffee and switch to decaffeinated coffee. (Still according to Maria Bella, nutritionists alike) should if coffee drinkers want to avoid all the unwanted health problems, eliminate caffeine altogether it is not a real answer. "Many health problems are caused by incorrect coffee, even more, aggravated because I drink decaf because of no (compound) phytochemical that is left behind after decaffeination process," he explained.
How of the medical side?
From the medical side, the direct effect of caffeine on health did not exist, but there are indirect effects, such as stimulating breathing and heart, as well as the side effects are not as tasty as anxiety (neuroses), can not sleep (insomnia), and pulse irregular heart (tachycardia).There are several ways of processing the coffee to reduce the levels of caffeine, such as by entering into caffeine group with an organic solvent, biotechnological processes, and methods of the Swiss Water Process.
The use of chemical solvents can be done by entering into a group of compounds semipolar caffeine, directly from coffee beans. If using biotechnology usually with bacteria utilize paired with theophylline, that is compounds produced for the damage caffeine (caffeine) in coffee and tea plants. This bacterium is expected to destroy the caffeine quickly, but still, retains the natural taste of coffee. Alternatively, you can also use the Swiss Water Process Engineering is using hot water and steam to separate the caffeine from coffee beans.
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