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

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

Authors

Alves, RC (Author) Other; Casal, S (Author) FFUP; Alves, MR (Author) Other; Oliveira, MB (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

Scopus - 68 Citations

Scientific classification

FOS: Agrarian Sciences > Other Agrarian Sciences

Other information

Authenticus ID: P-003-KC4

DOI: 10.1016/j.foodchem.2008.08.093

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 alpha-tocopherol, and 8.0 +/- 0.9 mg/100 g. for beta-tocopherol. For green robustas, mean Values of 1.7 +/- 0.3 and 2.1 +/- 0.3 mg/100 g were found for alpha- and beta-tocopherol, respectively. Generally. more than 90% of tocopherols remained after the roasting procedure, except for beta-tocopherol in robustas, whose mean degradation was approximately 25% when expressed as dry weight. No gamma-tocopherol was detected in any sample. Tile results show that tocopherol profile could be useful in the discrimination of arabica and robusta coffees (either green or roasted).

Language: English

Type (Professor's evaluation): Scientific

No. of pages: 5