Impact of roasting on java']javamide-I/-II in Arabica and Robusta coffee beans

被引：3
|
作者：
Park, Jae B. [1 ]
Peters, Renee [1 ]
Novotny, Janet A. [2 ]
机构：
[1] Immunol Lab, Diet, Genom, BHNRC, Beltsville, MD 20705 USA
[2] Food Components & Hlth Lab, BHNRC, ARS, USDA, Beltsville, MD 20705 USA
来源：
FOOD CHEMISTRY | 2023年 / 412卷
关键词：
!text type='Java']Java[!/text]mide-I; -II; High performance liquid chromatography; Coffee roasting; Multivariate analyses; Arabica and Robusta beans; CHLOROGENIC ACID; CAFFEINE; QUANTIFICATION; HEALTH; GREEN; RISK;
D O I：
10.1016/j.foodchem.2023.135586
中图分类号：
O69 [应用化学];
学科分类号：
081704 ;
摘要：
Javamide-I/-II are anti-inflammatory compounds found in coffee beans. However, potential effects of roasting on javamide-I/-II in coffee beans are currently unknown. Therefore, in this paper, the effects of roasting on javamide-I/-II were investigated in Arabica and Robusta beans. Coffee beans were roasted light, medium and dark, and the amounts of javamide-I/-II in the beans were quantified by a HPLC method. The data showed the different amounts of javamide-I/-II in the beans; not detected and <= 3.1 mg in Arabica beans, and 0.5-3.7 mg and 1.0-13.8 mg in Robusta beans, respectively. Furthermore, the data showed that roasting process significantly reduced the amounts of javamide-I/-II in both Arabica and Robusta beans (p < 0.05). These data were also confirmed by multivariate analyses. Additionally, these differences were validated in light, medium and dark roast coffee products in the market. Altogether, roasting can have a significant impact on javamide-I/-II amounts in coffee beans.
引用
收藏
页数：12
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