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Free and conjugated biogenic amines in green and roasted coffee beans.
J Agric Food Chem. 2004 Oct 06; 52(20):6188-92.JA

Abstract

This work reports the composition of arabica and robusta coffees in terms of biogenic amines. The analyses were conducted before and after acid hydrolysis with the aim of the determining both free and conjugated forms in green and roasted coffee beans. The amines (putrescine, cadaverine, serotonin, tyramine, spermidine, and spermine) were determined by reverse-phase high-performance liquid chromatography (RP-HPLC) after derivatization with dansyl chloride. Multivariate analyses were applied in order to evaluate the possible use of these amines as chemical descriptors for arabica and robusta coffees. It was found that putrescine, the main biogenic amine present in the green beans, could be used in the discrimination of the referred species. There is also some evidence that these compounds can be used for discrimination between green coffees subjected to different postharvest processes and that tyramine can be considered a chemical marker for Angolan robustas. The variations in biogenic amine levels after roasts is also discussed, but the statistical significance for species discrimination is reduced.

Authors+Show Affiliations

REQUIMTE, Serviço de Bromatologia, Faculdade de Farmácia, Universidade do Porto, R. Aníbal Cunha 164, 4099-030 Porto, Portugal. sucasal@ff.up.ptNo affiliation info availableNo affiliation info availableNo affiliation info availableNo affiliation info availableNo affiliation info availableNo affiliation info available

Pub Type(s)

Journal Article
Research Support, Non-U.S. Gov't

Language

eng

PubMed ID

15453685

Citation

Casal, Susana, et al. "Free and Conjugated Biogenic Amines in Green and Roasted Coffee Beans." Journal of Agricultural and Food Chemistry, vol. 52, no. 20, 2004, pp. 6188-92.
Casal S, Mendes E, Alves MR, et al. Free and conjugated biogenic amines in green and roasted coffee beans. J Agric Food Chem. 2004;52(20):6188-92.
Casal, S., Mendes, E., Alves, M. R., Alves, R. C., Beatriz, M., Oliveira, P. P., & Ferreira, M. A. (2004). Free and conjugated biogenic amines in green and roasted coffee beans. Journal of Agricultural and Food Chemistry, 52(20), 6188-92.
Casal S, et al. Free and Conjugated Biogenic Amines in Green and Roasted Coffee Beans. J Agric Food Chem. 2004 Oct 6;52(20):6188-92. PubMed PMID: 15453685.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Free and conjugated biogenic amines in green and roasted coffee beans. AU - Casal,Susana, AU - Mendes,Eulália, AU - Alves,M Rui, AU - Alves,Rita C, AU - Beatriz,M, AU - Oliveira,P P, AU - Ferreira,Margarida A, PY - 2004/9/30/pubmed PY - 2004/12/16/medline PY - 2004/9/30/entrez SP - 6188 EP - 92 JF - Journal of agricultural and food chemistry JO - J. Agric. Food Chem. VL - 52 IS - 20 N2 - This work reports the composition of arabica and robusta coffees in terms of biogenic amines. The analyses were conducted before and after acid hydrolysis with the aim of the determining both free and conjugated forms in green and roasted coffee beans. The amines (putrescine, cadaverine, serotonin, tyramine, spermidine, and spermine) were determined by reverse-phase high-performance liquid chromatography (RP-HPLC) after derivatization with dansyl chloride. Multivariate analyses were applied in order to evaluate the possible use of these amines as chemical descriptors for arabica and robusta coffees. It was found that putrescine, the main biogenic amine present in the green beans, could be used in the discrimination of the referred species. There is also some evidence that these compounds can be used for discrimination between green coffees subjected to different postharvest processes and that tyramine can be considered a chemical marker for Angolan robustas. The variations in biogenic amine levels after roasts is also discussed, but the statistical significance for species discrimination is reduced. SN - 0021-8561 UR - https://www.unboundmedicine.com/medline/citation/15453685/Free_and_conjugated_biogenic_amines_in_green_and_roasted_coffee_beans_ L2 - https://dx.doi.org/10.1021/jf049509u DB - PRIME DP - Unbound Medicine ER -