Roasting process affects the profile of diterpenes in coffee

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• 作者：Rafael Carlos Eloy Dias (1)
  Adelia Ferreira de Faria-Machado (2)
  Adriana Zerlotti Mercadante (3)
  Neura Bragagnolo (3)
  Marta de Toledo Benassi (4)
  
• 关键词：Kahweol ; Cafestol ; Dehydrokahweol ; Dehydrocafestol ; Coffea arabica ; Coffea canephora
• 刊名：European Food Research and Technology
• 出版年：2014
• 出版时间：December 2014
• 年：2014
• 卷：239
• 期：6
• 页码：961-970
• 全文大小：1,055 KB
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• 作者单位：Rafael Carlos Eloy Dias (1)
  Adelia Ferreira de Faria-Machado (2)
  Adriana Zerlotti Mercadante (3)
  Neura Bragagnolo (3)
  Marta de Toledo Benassi (4)
  
  1. Departamento de Química, Insituto Federal Catarinense -Campus Araquari, Rod. 280, km 27 Postal Code 21, Araquari, Santa Catarina, 89245-000, Brazil
  2. Embrapa Agroindústria de Alimentos, Av. das Américas, 29501, Rio de Janeiro, RJ, 23020-470, Brazil
  3. Faculdade de Engenharia de Alimentos, Universidade Estadual de Campinas, Campinas, SP, 13083-862, Brazil
  4. Departamento de Ciência e Tecnologia de Alimentos, Universidade Estadual de Londrina, CP 6001, Londrina, PR, 86051-970, Brazil
  
• ISSN：1438-2385

文摘

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 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.