Discrimination between arabica and robusta coffee species on the basis of their tocopherol profiles

• Type: Article in International Scientific Journal
• Date: 2009

Authors

R.C. Alves (Author) FFUP; S. Casal (Author) FFUP; M.R. Alves (Author) Other; M.B. Oliveira (Author) FFUP

Journal

Title: Food Chemistry

Vol. 114 No. 1

Pages: 295-299

ISSN: 0308-8146

Publisher: Elsevier

Indexing

ISI Web of Knowledge - 58 Citations

ISI Web of Science

Scopus - 68 Citations

Scientific classification

FOS: Medical and Health sciences > Other medical sciences

CORDIS: Health sciences

Other information

Authenticus ID: P-003-KC4

Resumo (PT): The tocopherol profiles of arabica and robusta coffee beans, both green and roasted, were ascertained. A solid-liquid micro-extraction method was used, and the quantification performed by normal-phase HPLC/diode-array/fluorescence detection. Regarding green arabicas, the mean contents were 2.7 ± 0.4 mg/100 g, for α-tocopherol, and 8.0 ± 0.9 mg/100 g, for β-tocopherol. For green robustas, mean values of 1.7 ± 0.3 and 2.1 ± 0.3 mg/100 g were found for α- and β-tocopherol, respectively. Generally, more than 90% of tocopherols remained after the roasting procedure, except for β-tocopherol in robustas, whose mean degradation was approximately 25% when expressed as dry weight. No γ-tocopherol was detected in any sample. The results show that tocopherol profile could be useful in the discrimination of arabica and robusta coffees (either green or roasted). <br> <br> Keywords: Tocopherols; Vitamin E; Arabica; Robusta; Coffee; Beans; Green; Roasted <br> <a target="_blank" href="http://www.sciencedirect.com/science?_ob=ArticleURL&_udi=B6T6R-4TD4J0W-B&_user=2460038&_coverDate=05%2F01%2F2009&_rdoc=44&_fmt=high&_orig=browse&_origin=browse&_zone=rslt_list_item&_srch=doc-info(%23toc%235037%232009%23998859998%23851091%23FLA%23display%23Volume)&_cdi=5037&_sort=d&_docanchor=&_ct=56&_acct=C000057398&_version=1&_urlVersion=0&_userid=2460038&md5=06bd5891ebdb08b7aa4d5c2ae4e861c4&searchtype=a "> Texto integral</a> <br> <br>

Abstract (EN): The tocopherol profiles of arabica and robusta coffee beans, both green and roasted, were ascertained. A solid-liquid micro-extraction method was used, and the quantification performed by normal-phase HPLC/diode-array/fluorescence detection. Regarding green arabicas, the mean contents were 2.7 ± 0.4 mg/100 g, for α-tocopherol, and 8.0 ± 0.9 mg/100 g, for β-tocopherol. For green robustas, mean values of 1.7 ± 0.3 and 2.1 ± 0.3 mg/100 g were found for α- and β-tocopherol, respectively. Generally, more than 90% of tocopherols remained after the roasting procedure, except for β-tocopherol in robustas, whose mean degradation was approximately 25% when expressed as dry weight. No γ-tocopherol was detected in any sample. The results show that tocopherol profile could be useful in the discrimination of arabica and robusta coffees (either green or roasted). <br> <br> Keywords: Tocopherols; Vitamin E; Arabica; Robusta; Coffee; Beans; Green; Roasted <br> <a target="_blank" href="http://www.sciencedirect.com/science?_ob=ArticleURL&_udi=B6T6R-4TD4J0W-B&_user=2460038&_coverDate=05%2F01%2F2009&_rdoc=44&_fmt=high&_orig=browse&_origin=browse&_zone=rslt_list_item&_srch=doc-info(%23toc%235037%232009%23998859998%23851091%23FLA%23display%23Volume)&_cdi=5037&_sort=d&_docanchor=&_ct=56&_acct=C000057398&_version=1&_urlVersion=0&_userid=2460038&md5=06bd5891ebdb08b7aa4d5c2ae4e861c4&searchtype=a "> Full text</a> <br> <br>

Language: English

Type (Professor's evaluation): Scientific