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.
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页码：70 / 75
页数：6
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