Discriminate analysis of roasted coffee varieties for trigonelline, nicotinic acid, and caffeine content

• Tipo: Artigo em Revista Científica Internacional
• Data: 2000

Autores

Casal, S (Autor) FFUP; Oliveira, MBPP (Autor) FFUP; Alves, MR (Autor) Outra; Ferreira, MA (Autor) Outra

Revista

Título: Journal of Agricultural and Food Chemistry

Vol. 48

Páginas: 3420-3424

ISSN: 0021-8561

Editora: American Chemical Society

Indexação

ISI Web of Knowledge - 104 Citações

Scopus - 111 Citações

Classificação Científica

FOS: Ciências agrárias > Outras ciências agrárias

Outras Informações

ID Authenticus: P-000-ZCA

DOI: 10.1021/jf990702b

Abstract (EN): Arabica and robusta roasted coffees from several geographical origins, in a total of 29 samples, were characterized for their contents in caffeine, trigonelline, and nicotinic acid by a recently developed HPLC/diode-array detector method. All samples were subjected to the same roasting procedure in order to eliminate the variations due to this process. Characterization was achieved by applying multivariate and nonparametric analysis to the chromatographic results. The two coffee varieties were clearly separated by their trigonelline and caffeine contents. Nicotinic acid could not be used as a variety discriminate factor. There was no association with the geographical origin of the samples.

Idioma: Inglês

Tipo (Avaliação Docente): Científica

Nº de páginas: 5