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

Química Nova

Universidade Federal do Rio de Janeiro, Rio de Janeiro, Brasil¹  Farah, Adriana¹  Trugo, Luiz Carlos¹  Toci, Aline¹ 

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 decaffeinated coffee market has been expanding increasingly in the last years. During decaffeination, aroma precursors and bioactive compounds may be extracted. In the present study we evaluate the changes in the chemical composition of C. arabica and C. canephora produced by decaffeination using dichloromethane. A significant change in the chemical composition of both C. arabica and C. canephora species was observed, with differences between species and degrees of roasting. Major changes were observed in sucrose, protein and trigonelline contents after decaffeination. Changes in the levels of total chlorogenic acids and in their isomers distribution were also observed. Lipids and total carbohydrates were not affected as much. The sensory and biological implications of these changes need to be investigated.

【 授权许可】

Unknown