LEVELS OF BIOACTIVE COMPOUNDS IN COMMERCIAL ROASTED AND GROUND COFFEES.

被引：17

作者：

Nicolau de Souza, Romilaine Mansano ^{[1
]}

Baptista Canuto, Gisele Andre ^{[1
]}

Eloy Dias, Rafael Carlos ^{[1
]}

Benassi, Marta de Toledo ^{[1
]}

机构：

[1] Univ Estadual Londrina, Dept Ciencia & Tecnol Alimentos, BR-86051970 Londrina, Parana, Brazil

来源：

QUIMICA NOVA | 2010年 / 33卷 / 04期

关键词：

caffeine; kahweol; cafestol; CHLOROGENIC ACID; NICOTINIC-ACID; VOLATILE COMPONENTS; LIPID FRACTION; HPLC ANALYSIS; ARABICA L; CAFFEINE; TRIGONELLINE; DITERPENES; CAFESTOL;

D O I：

10.1590/S0100-40422010000400023

中图分类号：

O6 [化学];

学科分类号：

0703 ;

摘要：

LEVELS OF BIOACTIVE COMPOUNDS IN COMMERCIAL ROASTED AND GROUND COFFEES. The amounts of nicotinic acid, trigonelline, 5-CQA, caffeine, kahweol and cafestol in 38 commercial roasted coffees ranged from 0.02 to 0.04; 0.22 to 0.96; 0.14 to 1.20; 1.00 to 2.02; 0.10 to 0.80 and 0.25 to 0.55 g/100 g, respectively. Evaluation of color and content of thermo-labile compounds indicated similarity in roasting degree. Differences in the levels of diterpenes and caffeine, components less influenced by the roasting degree, could be mainly explained by the species used (arabica and robusta). Gourmet coffees showed high concentrations of diterpenes, trigonelline and 5-CQA and low levels of caffeine, indicating high proportion of arabica coffee.

引用

页码：885 / 890

页数：6

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