Teores de compostos bioativos em cafés torrados e moídos comerciais

Química Nova

Romilaine Mansano Nicolau De Souza¹  Gisele André Baptista Canuto¹  Rafael Carlos Eloy Dias¹  Marta De Toledo Benassi¹ 

[1] ,Universidade Estadual de Londrina Departamento de Ciência e Tecnologia de Alimentos Londrina PR ,Brasil

关键词: caffeine;    kahweol;    cafestol;   

DOI  :  10.1590/S0100-40422010000400023

来源: SciELO

【 摘 要 】

The amounts of nicotinic acid, trigonelline, 5-CQA, caffeine, kahweol and cafestol in 38 commercial roasted coffees ranged from 0.02 to 0.04; 0.22 to 0.96; 0.14 to 1.20; 1.00 to 2.02; 0.10 to 0.80 and 0.25 to 0.55 g/100 g, respectively. Evaluation of color and content of thermo-labile compounds indicated similarity in roasting degree. Differences in the levels of diterpenes and caffeine, components less influenced by the roasting degree, could be mainly explained by the species used (arabica and robusta). Gourmet coffees showed high concentrations of diterpenes, trigonelline and 5-CQA and low levels of caffeine, indicating high proportion of arabica coffee.

【 授权许可】

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