1H NMR spectroscopy applied to identify chemical aging markers in green coffee (Coffea arabica L.)

被引：7

作者：

Borem, Flavio Meira ^{[1
]}

de Abreu, Giselle Figueiredo ^{[1
]}

Ferreira, Antonio Gilberto ^{[2
]}

Santos, Maiara da Silva ^{[2
]}

Alves, Thayana da Conceicao ^{[2
]}

de Carvalho Alves, Ana Paula ^{[1
]}

机构：

[1] Univ Fed Lavras, Dept Agr Engn, POB 3037, BR-37200900 Lavras, MG, Brazil

[2] Univ Fed Sao Carlos, Dept Chem, BR-13565905 Sao Carlos, SP, Brazil

来源：

FOOD CHEMISTRY | 2023年 / 405卷

关键词：

Nuclear magnetic resonance; Coffea arabica L; Storage; Sensory quality; Processing; NUCLEAR-MAGNETIC-RESONANCE; BIOCHEMICAL-COMPOSITION; RAMAN-SPECTROSCOPY; QUALITY-CONTROL; BEANS; FOOD; METABOLOMICS; H-1-NMR; DISCRIMINATION; TRIGONELLINE;

D O I：

10.1016/j.foodchem.2022.134667

中图分类号：

O69 [应用化学];

学科分类号：

081704 ;

摘要：

Nuclear magnetic resonance (NMR) was used to identify metabolic changes in green coffee beans stored in 3 different packages. Sensory and NMR analyses were performed at 0, 3, 6, 9, 12 and 18 months of storage. The decrease in the sensory quality of beverages by aging was more pronounced in the paper bags after 6 months of storage. High barrier bags and vacuum packs were able to maintain quality for 18 months of storage, regardless of the coffee processing method. The NMR technique allowed the differentiation of coffee packed in paper bags from the 3rd month of storage. These results indicate that it is possible to anticipate by up to 3 months the identification of changes that would otherwise only be noticed through sensory analysis after six months of storage. Choline and glycerophosphocholine are the main chemical compounds associated with the changes observed in the storage of green coffee in paper bags.

引用

页数：11

共 47 条

[1] Raman spectroscopy: A new strategy for monitoring the quality of green coffee beans during storage [J].

Abreu, Giselle Figueiredo ;

Borem, Flavio Meira ;

Cappa Oliveira, Luiz Fernando ;

Almeida, Mariana Ramos ;

Carvalho Alves, Ana Paula .

FOOD CHEMISTRY, 2019, 287 :241-248

[2]

[Anonymous], 2012, INT SCHOLARLY RES NO, DOI [10.5402/2012/801607, DOI 10.5402/2012/801607]

[3] Coffee's country of origin determined by NMR: The Colombian case [J].

Arana, V. A. ;

Medina, J. ;

Alarcon, R. ;

Moreno, E. ;

Heintz, L. ;

Schaefer, H. ;

Wist, J. .

FOOD CHEMISTRY, 2015, 175 :500-506

[4]

Borem Flavio Meira, 2019, Coffee Science, V14, P455, DOI 10.25186/cs.v14i4.1614

[5] Evaluation of the sensory and color quality of coffee beans stored in hermetic packaging [J].

Borem, Flavio Meira ;

Ribeiro, Fabiana Carmanini ;

Figueiredo, Luisa Pereira ;

Giomo, Gerson Silva ;

Fortunato, Valquiria Aparecida ;

Isquierdo, Eder Pedroza .

JOURNAL OF STORED PRODUCTS RESEARCH, 2013, 52 :1-6

[6] Foodomics: a new comprehensive approach to food and nutrition [J].

Capozzi, Francesco ;

Bordoni, Alessandra .

GENES AND NUTRITION, 2013, 8 (01) :1-4

[7] HPLC/diode-array applied to the thermal degradation of trigonelline, nicotinic acid and caffeine in coffee [J].

Casal, S ;

Oliveira, MB ;

Ferreira, MA .

FOOD CHEMISTRY, 2000, 68 (04) :481-485

[8]

Ciaramelli C., 2017, FOOD CHEM, V85, P243, DOI [10.1016/j.foodchem.2010.01.067, DOI 10.1016/J.FOODCHEM.2010.01.067]

[9] NMR-driven identification of anti-amyloidogenic compounds in green and roasted coffee extracts [J].

Ciaramelli, Carlotta ;

Palmioli, Alessandro ;

De Luigi, Ada ;

Colombo, Laura ;

Sala, Gessica ;

Riva, Chiara ;

Zoia, Chiara Paola ;

Salmona, Mario ;

Airoldi, Cristina .

FOOD CHEMISTRY, 2018, 252 :171-180

[10]

Coradi P. C., 2007, Coffee Science, V2, P38

← 1 2 3 4 5 →