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

来源：

FOOD CHEMISTRY | 2010年 / 118卷 / 03期

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

页码：851 / 855

页数：5

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