Effect of decaffeination using dichloromethane on the chemical composition of arabica and robusta raw and roasted coffees

Quimica nova

Farah, Adriana¹  Trugo, Luiz Carlos¹  Toci, Aline¹ 

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

关键词: coffee;    decaffeination;    bioactive compounds.;   

DOI  :  10.1590/S0100-40422006000500015

学科分类：化学（综合）

来源: Sociedade Brasileira de Quimica

【 摘 要 】

The decaffeinatedcoffee market has been expanding increasingly in the last years. During decaffeination,aroma precursors and bioactive compounds may be extracted. In the present studywe evaluate the changes in the chemical composition of C. arabica andC. canephora produced by decaffeination using dichloromethane. A significantchange in the chemical composition of both C. arabica and C. canephoraspecies was observed, with differences between species and degrees of roasting.Major changes were observed in sucrose, protein and trigonelline contents afterdecaffeination. Changes in the levels of total chlorogenic acids and in theirisomers distribution were also observed. Lipids and total carbohydrates werenot affected as much. The sensory and biological implications of these changesneed to be investigated.

【 授权许可】

CC BY