Tocopherols in coffee brews: Influence of coffee species, roast degree and brewing procedure

• Tipo: Artigo em Revista Científica Internacional
• Data: 2010

Autores

Rita C Alves (Autor) Outra; Susana Casal (Autor) FFUP; Beatriz B P P Oliveira (Autor) FFUP

Revista

Título: Journal of Food Composition and Analysis

Vol. 23 Nº 6

Páginas: 802-808

ISSN: 0889-1575

Editora: Elsevier

Indexação

ISI Web of Knowledge - 20 Citações

Scopus - 28 Citações

Classificação Científica

FOS: Ciências agrárias > Outras ciências agrárias

Outras Informações

ID Authenticus: P-003-07Q

DOI: 10.1016/j.jfca.2010.02.009

Abstract (EN): Tocopherols in roasted coffee and coffee brews were analysed by HPLC/diode-array/fluorescence detection. Only alpha and beta vitamers were identified in the samples. The influence of several factors on espresso coffee content, as well as on tocopherol extractability, was ascertained, namely, coffee species, roast degree, brew volume and preparation method. Pure arabica espressos contained 2.2 and 3.9 mu g of alpha- and beta-tocopherol, respectively, while robusta espressos showed significantly lower amounts (p < 0.05): 1.3 and 1.1 mu g, correspondingly. Total contents (alpha + beta) in espressos prepared from commercial blends ranged from 2.2 to 4.8 mu g. Overall, tocopherol amounts in the brews corresponded to only 1% of those found in the coffee cake. However, espressos prepared from servings contained similar to 5-fold higher amounts of tocopherol than those prepared by the classic method. The medium-roast degree seems to be more favourable for the extraction of compounds than light or dark roasts. Compared with other coffee beverages, an arabica espresso cup contained an intermediate level of total tocopherols: 7.0 mu g/30 mL, against 4.4 mu g for filter (150 mL), 13.6 mu g for press-pot (60 mL), 19.7 mu g for moka (60 mL), 25.4 mu g for Turkish, and 40.1 mu g for boiled (150 mL) coffees.

Idioma: Inglês

Tipo (Avaliação Docente): Científica

Nº de páginas: 7