Artículos de revistas
Identification and quantification of bioactive compounds in coffee brews by HPLC-DAD-MSn
Registro en:
Journal Of Food Composition And Analysis. Academic Press Inc Elsevier Science, v. 32, n. 2, n. 105, n. 115, 2013.
0889-1575
1096-0481
WOS:000328594300001
10.1016/j.jfca.2013.09.002
Autor
Rodrigues, NP
Bragagnolo, N
Institución
Resumen
Fundação de Amparo à Pesquisa do Estado de São Paulo (FAPESP) Coordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES) Conselho Nacional de Desenvolvimento Científico e Tecnológico (CNPq) Coffee is a beverage widely consumed worldwide because of its organoleptic characteristics and stimulating and beneficial health effects. This paper presents the identification and quantification of chlorogenic acids and derivatives, trigonelline, nicotinic acid, 5-hydroxymethylfurfural, theobromine, theophylline, and caffeine in brews of 10 roasted ground coffee and 4 soluble coffee determined by HPLC-DAD-MSn. Among the chlorogenic acids and derivatives, 17 chlorogenic acids, 5 chlorogenic acid lactones, 2 cinnamoyl-amino acid conjugates, and 2 free cinnamic acids were identified. This is the first study that reports the presence of caffeoylferuloylquinic acid isomers, and cinnamoyl-amino acid conjugates in soluble coffee brews. Regular roasted ground coffee brews showed higher contents of chlorogenic acids (4162 mg/100 g), chlorogenic acid lactones (779 mg/100 g), p-coumaric acid (2.4 mg/100 g), trigonelline (2044 mg/100 g), nicotinic acid (100.4 mg/100 g), caffeine (4565 mg/100 g), and theobromine (12.5 mg/100 g) than regular soluble coffee brews. Decaffeinated coffee brews presented higher levels of chlorogenic acids, chlorogenic acid lactones, caffeic acid, and trigonelline when compared to the regular ones. Despite the differences in the levels of these compounds, brews of roasted ground coffee and soluble coffee, both regular and decaffeinated, represent an important source of bioactive compounds for habitual coffee consumers. (C) 2013 Elsevier Inc. All rights reserved. 32 2 105 115 Fundação de Amparo à Pesquisa do Estado de São Paulo (FAPESP) Coordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES) Conselho Nacional de Desenvolvimento Científico e Tecnológico (CNPq) Fundação de Amparo à Pesquisa do Estado de São Paulo (FAPESP) Coordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES) Conselho Nacional de Desenvolvimento Científico e Tecnológico (CNPq) FAPESP [2011/01335-0]
Materias
Ítems relacionados
Mostrando ítems relacionados por Título, autor o materia.
-
Severidade de Ferrugem em Progênies de Cafeeiros BIG COFFEE VL
Leticia Novais Padua -
A survey of homopteran species (Auchenorrhyncha) from coffee shrubs and poró and laurel trees in shaded coffee plantations, in Turrialba, Costa Rica
Rojas, Liliana; Godoy, Carolina; Hanson, Paul; Hilje, Luko