Nature of Phenolic Compounds in Coffee Melanoidins

被引:84
作者
Coelho, Carina [1 ]
Ribeiro, Miguel [1 ]
Cruz, Ana C. S. [1 ]
Domingues, M. Rosario M. [2 ]
Coimbra, Manuel A. [2 ]
Bunzel, Mirko [3 ]
Nunes, Fernando M. [1 ]
机构
[1] Univ Tras Os Montes & Alto Douro, Dept Chem, Chem Res Ctr, CQ VR, P-5000801 Vila Real, Portugal
[2] Univ Aveiro, Dept Chem, QOPNA, P-3810193 Aveiro, Portugal
[3] Karlsruhe Inst Technol, Dept Food Chem & Phytochem, D-76021 Karlsruhe, Germany
关键词
coffee; melanoidins; chlorogenic acids; phenolic; roasting; infusions; CHEMICAL-CHARACTERIZATION; CHLOROGENIC ACIDS; GREEN COFFEE; ANTIOXIDANT ACTIVITY; ARABICA COFFEE; BREW MELANOIDINS; ROASTED COFFEE; DIETARY FIBER; HOT-WATER; BEANS;
D O I
10.1021/jf501510d
中图分类号
S [农业科学];
学科分类号
09 ;
摘要
Phenolic compounds are incorporated into coffee melanoidins during roasting mainly in condensed form (42-62 mmol/100 g) and also in ester-linked form (1.1-1.6 mmol/100 g), with incorporation levels depending on the green coffee chlorogenic acid content. The phenolic compounds are incorporated in different coffee melanoidin populations, but mainly in those soluble in 75% ethanol (82%), a significant correlation between the amount of phenolic compounds and the amount of protein and color characteristics of the different melanoidin populations being observed. The incorporation of phenolic compounds into coffee melanoidins is a significant pathway of chlorogenic acid degradation during roasting, representing 23% of the chlorogenic acids lost. These account for the nearly 26% of the material not accounted for by polysaccharides and proteins present in coffee melanodins. The cleavage mechanism and the efficiency of alkaline fusion used to release condensed phenolics from coffee melanoidins suggest that the phenolic compounds can be linked to the polymeric material by aryl-ether, stilbene type, and/or biphenyl linkages.
引用
收藏
页码:7843 / 7853
页数:11
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