Authentication of Italian Espresso coffee blends through the GC peak ratio between kahweol and 16-O-methylcafestol

Pacetti, Deborah; Boselli, Emanuele; Balzano, Michele; Frega, Natale G.

doi:10.1016/j.foodchem.2012.06.007

Cited by 47 publications

(31 citation statements)

References 23 publications

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“…For roasted coffee, Schievano et al (2014) reported contents from 101 to 198 mg 100 g À1 . Pacetti et al (2012) analyzed diterpenes in four roasted C. canephora coffees from India, Vietnam and the Ivory Coast, and reported contents of 16-O-methylcafestol between 16.2 mg 100 g À1 and 2.62 Â 10 4 mg 100 g À1 of unsaponifiable matter. Pettitt (1987) and Speer et al (1991) described that 16-Ometihylcafestol was present only in C. canephora at low concentrations and in the Coffea dewevrei species.…”

Section: Resultsmentioning

confidence: 99%

Diterpenes in Coffea canephora

Mori

Kalschne

Ferrão

et al. 2016

Journal of Food Composition and Analysis

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The presence of diterpenes in coffee has received a great deal of attention in recent years, due to their physiological effects on human health. Some studies related to kahweol and cafestol contents in Coffea arabica are available in the literature; however, information on the impact of genetic variability on the profile of diterpenes in Coffea canephora is scarce. This work evaluates the contents of kahweol, cafestol and 16-O-methylcafestol in 15 genotypes of C. canephora. Coffees corresponded to three cultivars-Diamante ES8112, ES8122 'Jequitibá' and Centenária ES8132with different fruit-ripening seasons (early, medium and late). Coffees were grown at two locations in the state of Espírito Santo, the largest C. canephora growing region in Brazil, resulting in 30 samples. Kahweol was absent in 70% of the samples and the highest content observed was 14.1 mg 100 g À1 in the Jequitibá cultivar. Cafestol was present in all samples and it was the main representative of the diterpene class, with contents varying from 152 mg 100 g À1 to 360 mg 100 g À1. Contents of 16-O-methylcafestol varied from 26.3 mg 100 g À1 to 132 mg 100 g À1. A significant difference among genotypes was observed, and there was an interaction between genotypes and growing site for the three diterpenes studied.

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Section: Resultsmentioning

confidence: 99%

Diterpenes in Coffea canephora

Mori

Kalschne

Ferrão

et al. 2016

Journal of Food Composition and Analysis

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Section: Determination Of Diterpenesmentioning

confidence: 99%

“…Soxhlet extraction can be used to extract these compounds from the beans [84]. Further treatment includes saponification which is also used in preparation of coffee extract samples, and then, the samples are silylated [84,85]. Chartier et al [86] proposed a simplified procedure with automatic transesterification of the esters of diterpenes in a flow reactor.…”

Section: Determination Of Diterpenesmentioning

confidence: 99%

Analytical methods applied for the characterization and the determination of bioactive compounds in coffee

Jeszka-Skowron

Zgoła‐Grześkowiak

Grześkowiak

2014

Eur Food Res Technol

118

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“…Many others focus their attention on the discrimination of green and roasted coffee varieties, namely Coffea arabica and Coffea canephora var. robusta using different chemical components (Alonso-Salces et al, 2009;Alves, Casal, Alves, & Oliveira, 2009;Bertrand et al, 2008;Cagliani, Pellegrino, Giugno, & Consonni, 2013;Choi, Choi, Park, Lim, & Kwon, 2010;Garrett, Vaz, Hovell, Eberlin, & Rezende, 2012;Gordillo-Delgado, Marín, Cortés-Hernámdez, Mejía-Morales, & García-Salcedo, 2012;Pacetti, Boselli, Balzano, & Frega, 2013;Rodrigues et al, 2009;Wang, Fu, & Lim, 2011;Özdestan et al, 2013). However, studies concerning the characterization of espresso coffee beverages consumed worldwide, and prepared from roasted ground coffees, are limited.…”

Section: Introductionmentioning

confidence: 99%