A comparative study of chemical attributes and levels of amines in defective green and roasted coffee beans

Vasconcelos, Anna Luiza Sampaio; Franca, Adriana S.; Glória, Maria Beatriz Abreu; Mendonça, Juliana C.F.

doi:10.1016/j.foodchem.2005.12.049

Cited by 62 publications

(48 citation statements)

References 12 publications

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“…Obtained LOD values for biogenic amines are lower than that given by Adão and Glória (2005) or Vasconcelos et al (2007), who have been using similar detector (FL). Values obtained by them were subsequently 30-50 ng/mL and 1,500 ng/mL.…”

Section: Resultsmentioning

confidence: 60%

“…It is responsible for smooth muscle stimulation and sensory threshold increase as well as inhibits gastric secretion (Halász and Baráth 2002). Serotonin can be found in meat products (Bruinsma and Tarner 1999) as well as vegetables (banana (Adão and Glória 2005)), oranges, cocoa, chocolate (Pastore et al 2005), and coffee (Ciriloa et al 2003;Vasconcelos et al 2007).…”

Section: Introductionmentioning

confidence: 99%

“…Chemical structure of tyramine, dopamine, as well as serotonin allows one to determine its concentration with the use of liquid chromatography using fluorescence (Baranowska and Płonka 2008;Baranowska and Zydroń 2002;Ciriloa et al 2003;Vasconcelos et al 2007;Zydroń et al 2005), spectrophotometric (Romero et al 2000), and electrochemical (Pastore et al 2005;Higashimoto et al 2000;Yashin and Yashin 2004;Zydroń et al 2005) detectors. For methylxanthines, diode array detector (DAD) (Baranowska and Zydroń 2002;Baranowska et al 2006;Hicks et al 1996;Matissek 1997;Zydroń et al 2004) is widely used.…”

Section: Introductionmentioning

confidence: 99%

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Simultaneous Determination of Biogenic Amines and Methylxanthines in Foodstuff—Sample Preparation with HPLC-DAD-FL Analysis

Baranowska

Płonka

2014

Food Anal. Methods

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Chromatographic system for simultaneous determination of levodopa, biogenic amines, and methylxanthines in food has been developed. Chromatographic column and precolumn with octadecylsilane phase and simultaneously fluorescence and DAD detectors have been used. Gradient elution with acetate buffer (pH=4.66) with acetonitrile has been applied. Examination included levodopa, norepinephrine, dopamine, normetanephrine, tyramine, and serotonin as well as caffeine, theophylline, and theobromine. Limit of detection (LOD) and limit of quantitation (LOQ) have been determined for all compounds with signal to noise ratio (S/N) equal to 3 and 10, respectively. LOD of 10 ng/mL and LOQ of 30 ng/mL for levodopa and biogenic amines as well as LOD of 70 (60) ng/mL and LOQ of 210 (180)ng/mL for methylxanthines have been determined. Authors have also developed method for simultaneous separation of all analytes from food matrix. Developed chromatographic system with sample preparation method has been applied for determination of examined compounds in cocoa products, vegetables, and fruits.

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Section: Resultsmentioning

confidence: 60%

Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

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Simultaneous Determination of Biogenic Amines and Methylxanthines in Foodstuff—Sample Preparation with HPLC-DAD-FL Analysis

Baranowska

Płonka

2014

Food Anal. Methods

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“…The highest caffeine contents have been reported for robusta coffee and coffees with small proportions of defective grains. 6,11,13,14,[17][18][19][20][21] The roasting process promotes the degradation of trigonelline and chlorogenic acid (CGA), 19,22 causing variation in their concentrations depending on the presence and on the type of defective beans present. 20,23 Higher levels of trigonelline and nicotinic acid (product of the trigonelline degradation) have been reported for roasted arabica coffee, and higher levels of CGAs have been reported for roasted robusta coffee.…”

Section: Introductionmentioning

confidence: 99%

Discrimination of commercial roasted and ground coffees according to chemical composition

Souza¹,

Benassi²

2012

J. Braz. Chem. Soc.

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Cafés torrados e moídos comerciais (38 amostras) e cafés com espécie conhecida (arábica e robusta) foram caracterizados por análise de componentes principais, utilizando-se como variáveis, ácido nicotínico, trigonelina, ácido 5-o-cafeoilquínico (5-CQA), cafeína, caveol e cafestol, potencialmente indicadoras das espécies. O estudo objetivou avaliar a importância desses parâmetros na discriminação entre cafés. Ácido nicotínico foi eficiente na caracterização da torra. Trigonelina e 5-CQA destacaram-se pela variabilidade, tanto entre as amostras puras, como nos cafés comerciais. O maior potencial de discriminação entre as espécies foi atribuído aos parâmetros termoestáveis (cafeína, caveol e cafestol). No geral, maiores teores de cafeína e menores de diterpenos (caveol e cafestol) foram relacionados a proporções de robusta mais elevadas no produto, constatando-se uma tendência de diminuição na razão caveol/cafestol e aumento na razão cafeína/caveol. Esses dois novos parâmetros (razões caveol/cafestol e cafeína/caveol) foram propostos como ferramentas para avaliação da adição de robusta em cafés comerciais.Roasted and ground 38 commercial coffees and coffees of known species (arabica, robusta) were characterized by principal component analysis using as variables nicotinic acid, trigonelline, 5-o-caffeoylquinic acid (5-CQA), caffeine, kahweol and cafestol, which are potentially indicative of species. The objective of the study was to assess the relevance of such parameters in coffee discrimination. Nicotinic acid allowed the characterization of roasting degree. Trigonelline and 5-CQA presented variability among arabica and robusta coffees as well as among commercial ones. Thermostable parameters (caffeine, kahweol and cafestol) had high discriminative potential between the species. In general, high levels of caffeine and low levels of diterpenes (kahweol and cafestol) were related with higher proportions of robusta in the products, which were observed by the decreasing kahweol/cafestol ratio and increasing caffeine/kahweol ratio. The use of these new parameters (kahweol/cafestol and caffeine/kahweol ratios) was suggested as tools for assessing the addition of robusta in commercial coffees.Keywords: arabica, robusta, pca, kahweol/cafestol, caffeine/kahweol IntroductionCoffee is one of the main food commodities in the worldwide economy, and it is the most consumed beverage after tea. 1 Brazil is the world leader in the production and exportation of coffee 2 because Brazil is a heavy producer of both Coffea arabica (arabica) and Coffea canephora (robusta) species. 3 Arabica and robusta coffees differ considerably in price, sensorial quality and acceptance. 2,4 In general, arabica coffee has a higher concentration of carbohydrates, lipids and trigonelline in the green and roasted products, providing a superior sensorial cup quality, and robusta coffee has high levels of caffeine. [5][6][7][8] Conversely, robusta coffee is widely accepted in market due to its low cost, and it is considerably used in blends with arabica....

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“…It has to be noted that other notable compounds which have been extensively published elsewhere regarding other contents of coffee extracts such as phenolic compounds (Ramalakshmi et al, 2009;Górnaś et al, 2016), biogenic amines such as putrescine, cadaverine, spermidine, spermine and tryptamine (Vasconselos et al, 2007), proteins, carbohydrates, fatty acids (Oliveira et al, 2006), several volatile compounds (Toci and Farah, 2008) and diterpenes such as cafestol and kahweol (Cavin et al, 1998). However, unwanted contaminants such as mycotoxins may also be present (Taniwaki et al, 2014).…”

Section: Discussionmentioning

confidence: 99%

Ochratoxin A, fungal contamination and antioxidant property of defective Arabica coffee in Benguet, Philippines

Barcelo

Chua-Barcelo

Álvarez

2017

Emir. J. Food Agric

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A comparative study of chemical attributes and levels of amines in defective green and roasted coffee beans

Cited by 62 publications

References 12 publications

Simultaneous Determination of Biogenic Amines and Methylxanthines in Foodstuff—Sample Preparation with HPLC-DAD-FL Analysis

Simultaneous Determination of Biogenic Amines and Methylxanthines in Foodstuff—Sample Preparation with HPLC-DAD-FL Analysis

Discrimination of commercial roasted and ground coffees according to chemical composition

Ochratoxin A, fungal contamination and antioxidant property of defective Arabica coffee in Benguet, Philippines

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