MAIN MINERALS AND ORGANIC COMPOUNDS IN COMMERCIAL ROASTED AND GROUND COFFEE: AN EXPLORATORY DATA ANALYSIS

被引：4
作者：
Kalschne, Daneysa Lahis [1 ]
Silva, Nathalia Karen [1 ]
Canan, Cristiane [1 ]
Benassi, Marta de Toledo [2 ]
Moraes Flores, Eder Lisandro [3 ]
Leite, Donizete [3 ]
机构：
[1] Univ Tecnol Fed Parana, Dept Alimentos, BR-85884000 Medianeira, PR, Brazil
[2] Univ Estadual Londrina, Ctr Ciencias Agr, BR-86057970 Londrina, Parana, Brazil
[3] Univ Tecnol Fed Parana, Dept Quim, BR-85884000 Medianeira, PR, Brazil
来源：
QUIMICA NOVA | 2021年 / 44卷 / 01期
关键词：
caffeine; calcium; filtered coffee; potassium; principal component analysis; ANTIOXIDANT ACTIVITY; BIOACTIVE COMPOUNDS; GREEN COFFEE; ELEMENTAL COMPOSITION; CHEMICAL-COMPOSITION; CHLOROGENIC ACIDS; CAFFEINE; ARABICA; MELANOIDINS; PARAMETERS;
D O I：
10.21577/0100-4042.20170653
中图分类号：
O6 [化学];
学科分类号：
0703 ;
摘要：
Coffee is one of the most popular beverages in the world, however, little information is found regarding the mineral composition of commercial roasted and ground coffees (RG) and its correlation with organic bioactive compounds. 21 commercial Brazilian RG coffee brands - 9 traditional (T) and 12 extra strong (ES) roasted ones - were analyzed for the Cu, Ca. Mn, Mg, K, Zn, and Fe minerals, caffeine, 5-caffeoylquinic acid (5-CQA) and melanoidins contents. For minerals determination by flame atomic absorption spectrometry (FAAS), the samples were decomposed by microwave-assisted wet digestion. Caffeine and 5-CQA were determined by liquid chromatography and melanoidins by molecular absorption spectrometry. The minerals and organic compounds contents association in RG coffee was observed by a principal component analysis. The thermostable compounds (minerals and caffeine) were related to dimension 1 and 2, while 5-CQA and melanoidins were related to dimension 3, allowing for the T coffees segmentation from ES ones.
引用
收藏
页码：70 / 75
页数：6
相关论文
共 38 条
  • [11] Elemental analysis of Brazilian coffee with ion beam techniques: From ground coffee to the final beverage
    Debastiani, Rafaela
    Iochims dos Santos, Carla Eliete
    Ramos, Mateus Maciel
    Souza, Vanessa Sobrosa
    Amaral, Livio
    Yoneama, Maria Lucia
    Dias, Johnny Ferraz
    [J]. FOOD RESEARCH INTERNATIONAL, 2019, 119 : 297 - 304
  • [12] Discrimination between Arabica and Robusta Coffees Using Hydrosoluble Compounds: Is the Efficiency of the Parameters Dependent on the Roast Degree?
    Dias, Rafael C. E.
    Benassi, Marta de T.
    [J]. BEVERAGES, 2015, 1 (03): : 127 - 139
  • [13] Association of Coffee Consumption With Total and Cause-Specific Mortality in 3 Large Prospective Cohorts
    Ding, Ming
    Satija, Ambika
    Bhupathiraju, Shilpa N.
    Hu, Yang
    Sun, Qi
    Han, Jiali
    Lopez-Garcia, Esther
    Willett, Walter
    van Dam, Rob M.
    Hu, Frank B.
    [J]. CIRCULATION, 2015, 132 (24) : 2305 - 2315
  • [14] Differentiation of market coffee and its infusions in view of their mineral composition
    Grembecka, Malgorzata
    Malinowska, Ewa
    Szefer, Piotr
    [J]. SCIENCE OF THE TOTAL ENVIRONMENT, 2007, 383 (1-3) : 59 - 69
  • [15] Hu GL, 2019, FOOD FUNCT, V10, P3113, DOI [10.1039/c9fo00288j, 10.1039/C9FO00288J]
  • [16] Relationship between antioxidant capacity, chlorogenic acids and elemental composition of green coffee
    Jeszka-Skowron, Magdalena
    Stanisz, Ewa
    Paz De Pena, Maria
    [J]. LWT-FOOD SCIENCE AND TECHNOLOGY, 2016, 73 : 243 - 250
  • [17] Sensory characterization and acceptance of coffee brews of C. arabica and C. canephora blended with steamed defective coffee
    Kalschne, Daneysa Lahis
    Biasuz, Thais
    De Conti, Antonio Jose
    Viegas, Marcelo Caldeira
    Corso, Marines Paula
    Benassi, Marta de Toledo
    [J]. FOOD RESEARCH INTERNATIONAL, 2019, 124 : 234 - 238
  • [18] Effect of steam treatment on the profile of bioactive compounds and antioxidant activity of defective roasted coffee (Coffea canephora)
    Kalschne, Daneysa Lahis
    Viegas, Marcelo Caldeira
    De Conti, Antonio Jose
    Corso, Marines Paula
    Benassi, Marta de Toledo
    [J]. LWT-FOOD SCIENCE AND TECHNOLOGY, 2019, 99 : 364 - 370
  • [19] Lacerda J. S., 2014, THESIS
  • [20] Characterization of arabica and robusta roasted coffee varieties and mixture resolution according to their metal content
    Martín, MJ
    Pablos, F
    González, AG
    [J]. FOOD CHEMISTRY, 1999, 66 (03) : 365 - 370
1234