Roasting Process Affects The Profile Of Diterpenes In Coffee

dc.creatorDias R.C.E.
dc.creatorde Faria-Machado A.F.
dc.creatorMercadante A.Z.
dc.creatorBragagnolo N.
dc.creatorBenassi M.T.
dc.date2014
dc.date2015-06-25T17:52:09Z
dc.date2015-11-26T14:14:08Z
dc.date2015-06-25T17:52:09Z
dc.date2015-11-26T14:14:08Z
dc.date.accessioned2018-03-28T21:14:57Z
dc.date.available2018-03-28T21:14:57Z
dc.identifier
dc.identifierEuropean Food Research And Technology. Springer Verlag, v. 239, n. 6, p. 961 - 970, 2014.
dc.identifier14382377
dc.identifier10.1007/s00217-014-2293-x
dc.identifierhttp://www.scopus.com/inward/record.url?eid=2-s2.0-84911987191&partnerID=40&md5=a2b6f839afc55e33d638c26ad19b7ac4
dc.identifierhttp://www.repositorio.unicamp.br/handle/REPOSIP/86226
dc.identifierhttp://repositorio.unicamp.br/jspui/handle/REPOSIP/86226
dc.identifier2-s2.0-84911987191
dc.identifier.urihttp://repositorioslatinoamericanos.uchile.cl/handle/2250/1242452
dc.descriptionFundação de Amparo à Pesquisa do Estado de São Paulo (FAPESP)
dc.descriptionThere is no consensus in the literature regarding the decrease of kahweol and cafestol contents during coffee roasting, but it has been reported that these compounds can undergo dehydration under heat. Kahweol and cafestol were quantified in Arabica and Robusta coffees with different roasting degrees (2, 4, 6, 8 and 10 min at 230 °C). The structures of the diterpenes and the presence of derivative compounds were determined by liquid chromatography with UV–Vis and mass spectrometry detection. In the dark roast samples, dehydro derivatives were found. The roasting process influenced the level of diterpenes in both species of coffee, but the effect was dependent on the intensity of the process. Cafestol and kahweol were degraded (general losses from 60 to 75 % on a lipid basis) to dehydrocafestol and dehydrokahweol, respectively, after 8 min of process, which corresponds to the commercial roasting degree. On the other hand, the amounts of cafestol and kahweol (mg/100 g of coffee) remained stable during the roasting process due to relative increase in lipid concentration.
dc.description239
dc.description6
dc.description961
dc.description970
dc.descriptionCAPES; São Paulo Research Foundation; CNPq; São Paulo Research Foundation; FAPESP; São Paulo Research Foundation
dc.descriptionFundação de Amparo à Pesquisa do Estado de São Paulo (FAPESP)
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dc.languageen
dc.publisherSpringer Verlag
dc.relationEuropean Food Research and Technology
dc.rightsfechado
dc.sourceScopus
dc.titleRoasting Process Affects The Profile Of Diterpenes In Coffee
dc.typeArtículos de revistas


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