Norharman and harman in instant coffee and coffee substitutes

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

Autores

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

Revista

Título: Food Chemistry

Vol. 120 Nº 4

Páginas: 1238-1241

ISSN: 0308-8146

Editora: Elsevier

Indexação

ISI Web of Knowledge - 16 Citações

ISI Web of Science

Scopus - 16 Citações

Classificação Científica

CORDIS: Ciências da Saúde > Ciências farmacológicas

FOS: Ciências agrárias > Outras ciências agrárias

Outras Informações

ID Authenticus: P-003-5PP

DOI: 10.1016/j.foodchem.2009.11.070

Resumo (PT): Norharman and harman are two neuroactive β-carbolines present in several plants and thermally processed foods, including roasted coffee. The objective of this study was to evaluate their amounts in commercial instant coffee-based and coffee substitute beverages (n = 48), with variable amounts of coffee, chicory, barley, malt, and rye. All samples contained variable amounts of both β-carbolines, always with a higher proportion of norharman than harman. The highest levels (p < 0.01) were found in 100% instant coffees, with mean amounts of 3.8 μg/g and 1.5 μg/g for NH and H, respectively, followed by plain chicory. The lowest amounts were found in 100% barley, with 1.1 μg/g for NH and 0.3 μg/g for H. The NH and H content was statistically higher (p < 0.01) in all mixtures with coffee when compared to those without it. Nevertheless, and except for 100% barley, the amounts provided by beverages based on coffee substitutes are within those reported for standard coffee brews. <br> <br> Keywords: β-carbolines; Norharman; Harman; Instant coffee; Coffee substitutes; Coffee surrogates <br> <a target="_blank" href="http://www.sciencedirect.com/science?_ob=ArticleURL&_udi=B6T6R-4XW00FX-1&_user=2460038&_coverDate=06%2F15%2F2010&_rdoc=42&_fmt=high&_orig=browse&_origin=browse&_zone=rslt_list_item&_srch=doc-info(%23toc%235037%232010%23998799995%231643099%23FLA%23display%23Volume)&_cdi=5037&_sort=d&_docanchor=&_ct=45&_acct=C000057398&_version=1&_urlVersion=0&_userid=2460038&md5=fe382a7fa3f995163dd50604467b1548&searchtype=a"> Texto integral</a> <br> <br>

Abstract (EN): Norharman and harman are two neuroactive beta-carbolines present in several plants and thermally processed foods, including roasted coffee. The objective of this study was to evaluate their amounts in commercial instant coffee-based and coffee substitute beverages (n = 48), with variable amounts of coffee, chicory, barley, malt, and rye. All samples contained variable amounts of both beta-carbolines, always with a higher Proportion of norharman than harman. The highest levels (p < 0.01) were found in 100% instant coffees, with mean amounts of 3.8 mu g/g and 1.5 mu g/g for NH and H. respectively, followed by plain chicory. The lowest amounts were found in 100% barley, with 1.1 mu g/g for NH and 0.3 mu g/g for H. The NH and H content was statistically higher (p < 0.01) in all mixtures with coffee when compared to those without it. Nevertheless, and except for 100% barley, the amounts provided by beverages based on coffee substitutes are within those reported for standard coffee brews. (C 2009 Elsevier Ltd. All rights reserved.

Idioma: Inglês

Tipo (Avaliação Docente): Científica

Nº de páginas: 4