Data/hora: 15/05/2024 13:01:40

Biblioteca(s): | Embrapa Agroindústria de Alimentos.
Data corrente: | 08/01/2015
Data da última atualização: | 04/02/2015
Autoria: | DIAS, R. C. E.; MACHADO, A. F. de F.; MERCADANTE, A. Z.; BRAGAGNOLO, N.; BENASSI, M. de T.
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.
Título: | Roasting process affects the profile of diterpenes in coffee.
Ano de publicação: | 2014
Fonte/Imprenta: | European Food Research & Technology, v. 239, n. 6, p 961-970, dec 2014.
ISSN: | 1438-2377
DOI: | 10.1007/s00217-014-2293-x
Idioma: | Inglês
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.
Palavras-Chave: | Cafestol; Dehydrokahweol; Kahweol; Semente de café.
Thesagro: | Café; Coffea Arábica; Coffea Canephora.
Categoria do assunto: | X Pesquisa, Tecnologia e Engenharia
Registro original: | Embrapa Agroindústria de Alimentos (CTAA)
Exemplares: | CTAA - (12474-1) - UPC - AP - PP - 2014/139 -  - 2014.00139 - DIS