Determination of bioactive compounds in Brazilian roasted coffees

Quimica nova

Monteiro, Mariana Costa¹  Trugo, Luiz Carlos¹ 

[1] Universidade Federal do Rio de Janeiro, Rio de Janeiro

关键词: coffee;    bioactive compounds.;   

DOI  :  10.1590/S0100-40422005000400016

学科分类：化学（综合）

来源: Sociedade Brasileira de Quimica

【 摘 要 】

Coffee is a productconsumed all around the world, Brazil being the biggest exporter. However, littleis known about the difference in composition of the different brands in termsof bioactive substances. In the present study, ten of the most consumed brandsof coffee in Rio de Janeiro were analyzed. Caffeine contents, trigonelline andtotal chlorogenic acid varied from 0.8 g/100g to 1.4 g/100g; 0.2 g/100g to 0.5g/100g and from 3.5 g kg-1 to 15.9 g kg-1, respectively.The large heterogeneity observed in the amounts of the bioactive compounds canbe attributed to different formulations of the various brands, as well as todifferent roasting conditions.

【 授权许可】

CC BY