Discrimination between arabica and robusta coffee species on the basis of their tocopherol profiles

• Tipo: Artigo em Revista Científica Internacional
• Data: 2009

Autores

Alves, RC (Autor) Outra; Casal, S (Autor) FFUP; Alves, MR (Autor) Outra; Oliveira, MB (Autor) FFUP

Revista

Título: Food Chemistry

Vol. 114 Nº 1

Páginas: 295-299

ISSN: 0308-8146

Editora: Elsevier

Indexação

ISI Web of Knowledge - 58 Citações

Scopus - 68 Citações

Classificação Científica

FOS: Ciências agrárias > Outras ciências agrárias

Outras Informações

ID Authenticus: P-003-KC4

DOI: 10.1016/j.foodchem.2008.08.093

Abstract (EN): The tocopherol profiles of arabica and robusta coffee beans, both green and roasted, were ascertained. A solid-liquid micro-extraction method was used, and the quantification performed by normal-phase HPLC/diode-array/fluorescence detection. Regarding green arabicas, the mean contents were 2.7 +/- 0.4 mg/100 g, for alpha-tocopherol, and 8.0 +/- 0.9 mg/100 g. for beta-tocopherol. For green robustas, mean Values of 1.7 +/- 0.3 and 2.1 +/- 0.3 mg/100 g were found for alpha- and beta-tocopherol, respectively. Generally. more than 90% of tocopherols remained after the roasting procedure, except for beta-tocopherol in robustas, whose mean degradation was approximately 25% when expressed as dry weight. No gamma-tocopherol was detected in any sample. Tile results show that tocopherol profile could be useful in the discrimination of arabica and robusta coffees (either green or roasted).

Idioma: Inglês

Tipo (Avaliação Docente): Científica

Nº de páginas: 5