Chlorogenic acids and other relevant compounds in Brazilian coffees processed by semi-dry and wet post-harvesting methods

被引:141
作者
Duarte, Giselle S. [1 ]
Pereira, Antonio A. [2 ]
Farah, Adriana [1 ]
机构
[1] Univ Fed Rio de Janeiro, Inst Quim, Dept Bioquim, Lab Bioquim Nutr & Alimentos,Ilha Fundao, BR-21941909 Rio De Janeiro, RJ, Brazil
[2] CTZM EPAMIG, BR-36571000 Vicosa, MG, Brazil
关键词
Coffee; Post-harvesting; Semi-dry post-harvesting method; Wet post-harvesting method; Chlorogenic acid; Trigonelline; Sucrose; ARABICA; BEANS;
D O I
10.1016/j.foodchem.2009.05.042
中图分类号
O69 [应用化学];
学科分类号
081704 ;
摘要
The levels of nine chlorogenic acids, caffeine, trigonelline and sucrose were determined by HPLC-UV and HPLC-RI systems in wet and semi-dry post-harvested coffee seeds from 17 Brazilian Arabica cultivars and progenies. Coffees processed by wet method showed higher contents of chlorogenic acids (p = 0.02) and trigonelline (p < 0.01), and lower content of sucrose (p = 0.02) compared to those produced by a semi-dry method. Regarding caffeine, no difference was observed between both methods. The implications of the differences observed in the chemical composition of coffee seeds treated by wet and semi-dry methods on cup quality deserve investigation. (C) 2009 Elsevier Ltd. All rights reserved.
引用
收藏
页码:851 / 855
页数:5
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