3,4-dimethoxycinnamic acid levels as a tool for differentiation of Coffea canephora var. robusta and Coffea arabica

• Type: Article in International Scientific Journal
• Date: 1998

Authors

Andrade, PB (Author) FFUP; Leitao, R (Author) Other; Seabra, RM (Author) Other; Oliveira, MB (Author) FFUP; Ferreira, MA (Author) Other

Journal

Title: Food Chemistry

Vol. 61

Pages: 511-514

ISSN: 0308-8146

Publisher: Elsevier

Indexing

ISI Web of Knowledge - 24 Citations

Scopus - 37 Citations

Scientific classification

FOS: Agrarian Sciences > Other Agrarian Sciences

Other information

Authenticus ID: P-001-85X

DOI: 10.1016/s0308-8146(97)00067-8

Abstract (EN): Thirteen green Coffea canephora var. robusta and seven green Coffea arabica coffee beans from different geographical origins were analysed by HPLC/diode-array detector for hydroxycinnamic acids (HCAs) discrimination and quantification to assess the possible markers for their botanical and geographical origins. While the HCAs, p-coumaric, o-coumaric and 3,4-dimethoxycinnamic acids were detected in the majority of samples, caffeic and ferulic acids were present in all of them. Sinapic and 4-methoxycinnamic acids were found in only one sample from Mexico and Honduras, respectively. In spite of the preliminary nature of this study, it seems that the relative amount of the HCAs could be related to the botanical origin of coffee. In fact, Coffea canephora var. robusta contains a higher level of 3,4-dimethoxycinnamic ((X) over bar +/- SD:0.433 +/- 0.15, ranging from 0.237 to 0.691 g kg(-1)) than the Coffea arabica samples ((X) over bar +/- SD:0.059 +/- 0.03, ranging from 0.016 to 0.095 g kg(-1)).

Language: English

Type (Professor's evaluation): Scientific

No. of pages: 4