Free and conjugated biogenic amines in green and roasted coffee beans

• Type: Article in International Scientific Journal
• Date: 2004

Authors

Casal, S (Author) FFUP; Mendes, E (Author) Other; Alves, MR (Author) Other; Alves, RC (Author) Other; Beatriz, M (Author) FFUP; Oliveira, PP (Author) Other; Ferreira, MA (Author) Other

Journal

Title: Journal of Agricultural and Food Chemistry

Vol. 52

Pages: 6188-6192

ISSN: 0021-8561

Publisher: American Chemical Society

Indexing

ISI Web of Knowledge - 34 Citations

Scopus - 43 Citations

Scientific classification

FOS: Agrarian Sciences > Other Agrarian Sciences

Other information

Authenticus ID: P-000-84K

DOI: 10.1021/jf049509u

Abstract (EN): This work reports the composition of arabica and robusta coffees in terms of biogenic amines. The analyses were conducted before and after acid hydrolysis with the aim of the determining both free and conjugated forms in green and roasted coffee beans. The amines (putrescine, cadaverine, serotonin, tyramine, spermidine, and spermine) were determined by reverse-phase high-performance liquid chromatography (RP-HPLC) after derivatization with dansyl chloride. Multivariate analyses were applied in order to evaluate the possible use of these amines as chemical descriptors for arabica and robusta coffees. It was found that putrescine, the main biogenic amine present in the green beans, could be used in the discrimination of the referred species. There is also some evidence that these compounds can be used for discrimination between green coffees subjected to different postharvest processes and that tyramine can be considered a chemical marker for Angolan robustas. The variations in biogenic amine levels after roasts is also discussed, but the statistical significance for species discrimination is reduced.

Language: English

Type (Professor's evaluation): Scientific

No. of pages: 5