Tags

Type your tag names separated by a space and hit enter

Identification of nutritional descriptors of roasting intensity in beverages of Arabica and Robusta coffee beans.
Int J Food Sci Nutr. 2011 Dec; 62(8):865-71.IJ

Abstract

Arabica and Robusta coffee beans were roasted at 220 ± 10°C for 7, 9 and 11 min to identify chemical descriptors in the beverages. The pH of the beverages showed the lowest value in the medium roasting level. In each degree of browning, the soluble solids content remained slightly higher in Arabica drinks. The contents of caffeine did not vary, but trigonelline decreased with burning up intensity. Chlorogenic acids also decreased with increasing roasting time. The 5-O-caffeoylquinic acid prevailed in Arabica and Robusta beverages, but the isomers of dicaffeoylquinic and feruolilquínic acids remained higher in Robusta. It was concluded that trigonelline and total caffeoylquinic, fatty dicaffeoylquinic and fatty feruolilquínic acids detached the beverages according to roasting intensity. Caffeine and pH allowed drinks separation between both species. Soluble solids take apart Arabica and Robusta drinks in each degree of roasting. All the individual groups of chlorogenic acids also explained 90% of the variance among samples.

Authors+Show Affiliations

Centro de Ecofisiologia, Bioquímica e Biotecnologia Vegetal/Instituto de Investigação Científica Tropical, IP, Quinta do Marquês, Oeiras, Portugal.No affiliation info availableNo affiliation info availableNo affiliation info availableNo affiliation info available

Pub Type(s)

Journal Article

Language

eng

PubMed ID

22032554

Citation

Bicho, Natalina Cavaco, et al. "Identification of Nutritional Descriptors of Roasting Intensity in Beverages of Arabica and Robusta Coffee Beans." International Journal of Food Sciences and Nutrition, vol. 62, no. 8, 2011, pp. 865-71.
Bicho NC, Leitão AE, Ramalho JC, et al. Identification of nutritional descriptors of roasting intensity in beverages of Arabica and Robusta coffee beans. Int J Food Sci Nutr. 2011;62(8):865-71.
Bicho, N. C., Leitão, A. E., Ramalho, J. C., De Alvarenga, N. B., & Lidon, F. C. (2011). Identification of nutritional descriptors of roasting intensity in beverages of Arabica and Robusta coffee beans. International Journal of Food Sciences and Nutrition, 62(8), 865-71. https://doi.org/10.3109/09637486.2011.588594
Bicho NC, et al. Identification of Nutritional Descriptors of Roasting Intensity in Beverages of Arabica and Robusta Coffee Beans. Int J Food Sci Nutr. 2011;62(8):865-71. PubMed PMID: 22032554.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Identification of nutritional descriptors of roasting intensity in beverages of Arabica and Robusta coffee beans. AU - Bicho,Natalina Cavaco, AU - Leitão,Antóanto Eduardo, AU - Ramalho,José Cochicho, AU - De Alvarenga,Nuno Bartolomeu, AU - Lidon,Fernando Cebola, Y1 - 2011/10/27/ PY - 2011/10/29/entrez PY - 2011/10/29/pubmed PY - 2012/5/23/medline SP - 865 EP - 71 JF - International journal of food sciences and nutrition JO - Int J Food Sci Nutr VL - 62 IS - 8 N2 - Arabica and Robusta coffee beans were roasted at 220 ± 10°C for 7, 9 and 11 min to identify chemical descriptors in the beverages. The pH of the beverages showed the lowest value in the medium roasting level. In each degree of browning, the soluble solids content remained slightly higher in Arabica drinks. The contents of caffeine did not vary, but trigonelline decreased with burning up intensity. Chlorogenic acids also decreased with increasing roasting time. The 5-O-caffeoylquinic acid prevailed in Arabica and Robusta beverages, but the isomers of dicaffeoylquinic and feruolilquínic acids remained higher in Robusta. It was concluded that trigonelline and total caffeoylquinic, fatty dicaffeoylquinic and fatty feruolilquínic acids detached the beverages according to roasting intensity. Caffeine and pH allowed drinks separation between both species. Soluble solids take apart Arabica and Robusta drinks in each degree of roasting. All the individual groups of chlorogenic acids also explained 90% of the variance among samples. SN - 1465-3478 UR - https://www.unboundmedicine.com/medline/citation/22032554/Identification_of_nutritional_descriptors_of_roasting_intensity_in_beverages_of_Arabica_and_Robusta_coffee_beans_ L2 - https://www.tandfonline.com/doi/full/10.3109/09637486.2011.588594 DB - PRIME DP - Unbound Medicine ER -