Discriminate analysis of roasted coffee varieties for trigonelline, nicotinic acid, and caffeine content

• Type: Article in International Scientific Journal
• Date: 2000

Authors

Casal, S (Author) FFUP; Oliveira, MBPP (Author) FFUP; Alves, MR (Author) Other; Ferreira, MA (Author) Other

Journal

Title: Journal of Agricultural and Food Chemistry

Vol. 48

Pages: 3420-3424

ISSN: 0021-8561

Publisher: American Chemical Society

Indexing

ISI Web of Knowledge - 104 Citations

Scopus - 111 Citations

Scientific classification

FOS: Agrarian Sciences > Other Agrarian Sciences

Other information

Authenticus ID: P-000-ZCA

DOI: 10.1021/jf990702b

Abstract (EN): Arabica and robusta roasted coffees from several geographical origins, in a total of 29 samples, were characterized for their contents in caffeine, trigonelline, and nicotinic acid by a recently developed HPLC/diode-array detector method. All samples were subjected to the same roasting procedure in order to eliminate the variations due to this process. Characterization was achieved by applying multivariate and nonparametric analysis to the chromatographic results. The two coffee varieties were clearly separated by their trigonelline and caffeine contents. Nicotinic acid could not be used as a variety discriminate factor. There was no association with the geographical origin of the samples.

Language: English

Type (Professor's evaluation): Scientific

No. of pages: 5