Free and conjugated biogenic amines in green and roasted coffee beans

• Tipo: Artigo em Revista Científica Internacional
• Data: 2004

Autores

Casal, S (Autor) FFUP; Mendes, E (Autor) Outra; Alves, MR (Autor) Outra; Alves, RC (Autor) Outra; Beatriz, M (Autor) FFUP; Oliveira, PP (Autor) Outra; Ferreira, MA (Autor) Outra

Revista

Título: Journal of Agricultural and Food Chemistry

Vol. 52

Páginas: 6188-6192

ISSN: 0021-8561

Editora: American Chemical Society

Indexação

ISI Web of Knowledge - 34 Citações

Scopus - 43 Citações

Classificação Científica

FOS: Ciências agrárias > Outras ciências agrárias

Outras Informações

ID Authenticus: P-000-84K

DOI: 10.1021/jf049509u

Abstract (EN): This work reports the composition of arabica and robusta coffees in terms of biogenic amines. The analyses were conducted before and after acid hydrolysis with the aim of the determining both free and conjugated forms in green and roasted coffee beans. The amines (putrescine, cadaverine, serotonin, tyramine, spermidine, and spermine) were determined by reverse-phase high-performance liquid chromatography (RP-HPLC) after derivatization with dansyl chloride. Multivariate analyses were applied in order to evaluate the possible use of these amines as chemical descriptors for arabica and robusta coffees. It was found that putrescine, the main biogenic amine present in the green beans, could be used in the discrimination of the referred species. There is also some evidence that these compounds can be used for discrimination between green coffees subjected to different postharvest processes and that tyramine can be considered a chemical marker for Angolan robustas. The variations in biogenic amine levels after roasts is also discussed, but the statistical significance for species discrimination is reduced.

Idioma: Inglês

Tipo (Avaliação Docente): Científica

Nº de páginas: 5