Maillard reaction precursors and arabica coffee (Coffea arabica L.) beverage quality

Cardoso, Wilton Soares; Dias, Sandy Rodrigues; Coelho, Vinicius Serafim; Pereira, Lucas Louzada; Fioresi, Deusélio Bassini; Pinheiro, Flávia de Abreu

doi:10.1016/j.foohum.2023.01.002

Cited by 3 publications

(2 citation statements)

References 31 publications

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“…The results of caffeine dissolution research using 10 % ethyl acetate showed that the decaffeination process produced coffee beans with a decreased brightness value [29]. Discoloration of the coffee bean surface is caused by the Maillard reaction involving carboxyl group compounds from reducing sugars and amino acids [30]. The heat used in coffee preparation prior to decaffeination can break peptide bonds between amino acids in protein molecules or hydrogen bonds between amino acids and other compounds.…”

Section: Color Intensitymentioning

confidence: 99%

Effect Solvent and Extraction Method on the Characteristics of Green Bean Robusta Coffee

Winarsih,

Sukardi,

Wachid

et al. 2024

BIO Web Conf.

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One of the chemical elements found in coffee is caffeine, which is the second-largest secondary metabolite after chlorogenic acid. Robusta coffee has a higher caffeine content than Arabica. Low-caffeine coffee is an alternative choice for people who are aware to negative effects of caffeine. Process caffeine reduction was carried out in this reseerach by using the maceration method, soxhletation and microwave exposure with dichloromethane, ethyl acetate and water as solvents. Soxhletationee caffeine content was originally 2.2 % after caffeine was extracted using the soxhletation method using 15 % ethyl acetate solvent, coffee caffeine content was 0.87 %, antioxidant activity (IC 50) was 1 867 mg L-1, total flavonoids were 420.3 mg L-1, lightness 45.7, redness is 2.3 and yellowness 10. The reduction of caffeine content in coffee beans is influenced by the method and duration of extraction as well as the solvent used to dissolve the caffeine.

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Section: Color Intensitymentioning

confidence: 99%

Effect Solvent and Extraction Method on the Characteristics of Green Bean Robusta Coffee

Winarsih,

Sukardi,

Wachid

et al. 2024

BIO Web Conf.

View full text Add to dashboard Cite

show abstract

“…The Maillard reaction is the main pathway for AA formation. This is a reaction between an amino group and a carbonyl group derived from amino acids such as asparagine and reducing sugars, respectively [ 1 ]. FA is formed by pyrolysis of reducing sugars and thermal degradation of some polyphenols such as quinic acid [ 2 ].…”

Section: Introductionmentioning

confidence: 99%

Enhancing analysis of neo-formed contaminants in two relevant food global commodities: Coffee and cocoa

Medina-Orjuela,

Barrios-Rodríguez,

Carranza

et al. 2024

Heliyon

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HS-SPME-GC-MS combined with metabolomic approach to discriminate volatile compounds of Brazilian coffee from different geographic origins

Mourão,

Sanson,

Poleti Martucci

2023

Food Bioscience

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Maillard reaction precursors and arabica coffee (Coffea arabica L.) beverage quality

Cited by 3 publications

References 31 publications

Effect Solvent and Extraction Method on the Characteristics of Green Bean Robusta Coffee

Effect Solvent and Extraction Method on the Characteristics of Green Bean Robusta Coffee

Enhancing analysis of neo-formed contaminants in two relevant food global commodities: Coffee and cocoa

HS-SPME-GC-MS combined with metabolomic approach to discriminate volatile compounds of Brazilian coffee from different geographic origins

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