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 | Acesso ao texto completo restrito à biblioteca da Embrapa Agroindústria de Alimentos. Para informações adicionais entre em contato com ctaa.biblioteca@embrapa.br. |
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Registro Completo |
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Biblioteca(s): |
Embrapa Agroindústria de Alimentos. |
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Data corrente: |
08/01/2015 |
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Data da última atualização: |
04/02/2015 |
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Tipo da produção científica: |
Artigo em Periódico Indexado |
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Autoria: |
DIAS, R. C. E.; MACHADO, A. F. de F.; MERCADANTE, A. Z.; BRAGAGNOLO, N.; BENASSI, M. de T. |
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Afiliação: |
RAFAEL CARLOS ELOY DIAS, INSTITUTO FEDERAL CATARINENSE; ADELIA FERREIRA DE FARIA MACHADO, CTAA; ADRIANA ZERLOTTI MERCADANTE, UNIVERSIDADE ESTADUAL DE CAMPINAS; NEURA BRAGAGNOLO, UNIVERSIDADE ESTADUAL DE CAMPINAS; MARTA DE TOLEDO BENASSI, UNIVERSIDADE ESTADUAL DE LONDRINA. |
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Título: |
Roasting process affects the profile of diterpenes in coffee. |
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Ano de publicação: |
2014 |
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Fonte/Imprenta: |
European Food Research & Technology, v. 239, n. 6, p 961-970, dec 2014. |
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ISSN: |
1438-2377 |
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DOI: |
10.1007/s00217-014-2293-x |
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Idioma: |
Inglês |
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Conteúdo: |
There 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 as 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/100g of coffee) remained stable during the roasting process due to relative increase in lipid concentration. |
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Palavras-Chave: |
Cafestol; Dehydrokahweol; Kahweol; Semente de café. |
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Thesagro: |
Café; Coffea Arábica; Coffea Canephora. |
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Categoria do assunto: |
X Pesquisa, Tecnologia e Engenharia |
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Marc: |
LEADER 01847naa a2200277 a 4500
001 2004698
005 2015-02-04
008 2014 bl uuuu u00u1 u #d
022 $a1438-2377
024 7 $a10.1007/s00217-014-2293-x$2DOI
100 1 $aDIAS, R. C. E.
245 $aRoasting process affects the profile of diterpenes in coffee.
260 $c2014
520 $aThere 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 as 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/100g of coffee) remained stable during the roasting process due to relative increase in lipid concentration.
650 $aCafé
650 $aCoffea Arábica
650 $aCoffea Canephora
653 $aCafestol
653 $aDehydrokahweol
653 $aKahweol
653 $aSemente de café
700 1 $aMACHADO, A. F. de F.
700 1 $aMERCADANTE, A. Z.
700 1 $aBRAGAGNOLO, N.
700 1 $aBENASSI, M. de T.
773 $tEuropean Food Research & Technology$gv. 239, n. 6, p 961-970, dec 2014.
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