Variability of some diterpene esters in coffee beverages as influenced by brewing procedures

• Tipo: Artigo em Revista Científica Internacional
• Data: 2016-11-01

Autores

Marzieh Moeenfard (Autor) FEUP; Guillaume L. Erny (Autor) FEUP; Arminda Alves (Autor) FEUP

Revista

Título: JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE

Vol. 53 Nº 11

Páginas: 3916-3927

ISSN: 0022-1155

Editora: Springer

Indexação

ISI Web of Knowledge - 3 Citações

Scopus - 15 Citações

INSPEC

Classificação Científica

CORDIS: Ciências Físicas > Química > Química analítica ; Ciências Naturais > Ciências biológicas > Ciência da nutrição

FOS: Ciências exactas e naturais > Química ; Ciências agrárias > Biotecnologia agrária e alimentar

Projetos Associados

LEPABE - Laboratório de Engenharia de Processos, Ambiente, Biotecnologia e Energia

Outras Informações

ID Authenticus: P-00M-6FB

DOI: 10.1007/s13197-016-2378-6

Abstract (EN): Several coffee brews, including classical and commercial beverages, were analyzed for their diterpene esters content (cafestol and kahweol linoleate, oleate, palmitate and stearate) by high performance liquid chromatography with diode array detector (HPLC-DAD) combined with spectral deconvolution. Due to the coelution of cafestol and kahweol esters at 225 nm, HPLC-DAD did not give accurate quantification of cafestol esters. Accordingly, spectral deconvolution was used to deconvolve the co-migrating profiles. Total cafestol and kahweol esters content of classical coffee brews ranged from 5-232 to 2-1016 mg/L, respectively. Commercial blends contained 1-54 mg/L of total cafestol esters and 2-403 mg/L of total kahweol esters. Boiled coffee had the highest diterpene esters content, while filtered and instant brews showed the lowest concentrations. However, individual diterpene esters content was not affected by brewing procedure as in terms of kahweol esters, kahweol palmitate was the main compound in all samples, followed by kahweol linoleate, oleate and stearate. Higher amounts of cafestol palmitate and stearate were also observed compared to cafestol linoleate and cafestol oleate. The ratio of diterpene esters esterified with unsaturated fatty acids to total diterpene esters was considered as measure of their unsaturation in analyzed samples which varied from 47 to 52%. Providing new information regarding the diterpene esters content and their distribution in coffee brews will allow a better use of coffee as a functional beverage.

Idioma: Inglês

Tipo (Avaliação Docente): Científica

Nº de páginas: 12