Isoflavones in coffee: influence of species, roast degree, and brewing method

J Agric Food Chem. 2010 Mar 10;58(5):3002-7. doi: 10.1021/jf9039205.


This paper reports the isoflavone contents of roasted coffee beans and brews, as influenced by coffee species, roast degree, and brewing procedure. Total isoflavone level is 6-fold higher in robusta coffees than in arabica ones, mainly due to formononetin. During roasting, the content of isoflavones decreases, whereas their extractability increases (especially for formononetin). Total isoflavones in espresso coffee (30 mL) varied from approximately 40 microg (100% arabica) to approximately 285 microg (100% robusta), with long espressos (70 mL) attaining more than double isoflavones of short ones (20 mL). Espressos (30 mL) prepared from commercial blends contained average amounts of 6, 17, and 78 microg of genistein, daidzein, and formononetin, respectively. Comparison of different brewing methods revealed that espresso contained more isoflavones ( approximately 170 microg/30 mL) than a cup of press-pot coffee ( approximately 130 microg/60 mL), less than a mocha coffee ( approximately 360 microg/60 mL), and amounts similar to those of a filtered coffee cup ( approximately 180 microg/120 mL).

Publication types

  • Research Support, Non-U.S. Gov't

MeSH terms

  • Chromatography, High Pressure Liquid
  • Coffee / chemistry*
  • Cooking*
  • Isoflavones / analysis*
  • Species Specificity


  • Coffee
  • Isoflavones