Tags

Type your tag names separated by a space and hit enter

Brewing effect on levels of biogenic amines in different coffee samples as determined by LC-UV.
Food Chem. 2015 May 15; 175:143-50.FC

Abstract

Eight biogenic amines (spermine, spermidine, putrescine, histamine, tyramine, phenylethylamine, cadaverine and serotonin) were determined by LC-UV after derivatization with dansyl-chloride in both ground coffee and coffee beverages obtained by different methods. In ground coffee, the most relevant amine was PUT, followed by SPD, HIS, TYR, CAD, SPM, PHE, and SER, with the total BAs content decreasing as the roasting degree increased. In coffee brews, the order was PUT, SPM, TYR, CAD, SPD, PHE, HIS, and SER, but at a very low level in comparison with the amount of BAs determined in roasted ground coffee. Beverages prepared by espresso, capsule, and pod machines had the lowest BAs contents, as a result of the thermal and physical stress imposed on ground coffee by these methods, while mocha contained the highest BAs amounts owing to lower pressure and longer brewing time.

Authors+Show Affiliations

Department of Pharmacy, Health and Nutritional Sciences, University of Calabria, Edificio Polifunzionale, Arcavacata di Rende (CS) 87036, Italy. Electronic address: donatella.restuccia@unical.it.Department of Pharmacy, Health and Nutritional Sciences, University of Calabria, Edificio Polifunzionale, Arcavacata di Rende (CS) 87036, Italy.Department of Pharmacy, Health and Nutritional Sciences, University of Calabria, Edificio Polifunzionale, Arcavacata di Rende (CS) 87036, Italy.Department of Pharmacy, Health and Nutritional Sciences, University of Calabria, Edificio Polifunzionale, Arcavacata di Rende (CS) 87036, Italy.Department of Pharmacy, Health and Nutritional Sciences, University of Calabria, Edificio Polifunzionale, Arcavacata di Rende (CS) 87036, Italy.

Pub Type(s)

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

Language

eng

PubMed ID

25577063

Citation

Restuccia, Donatella, et al. "Brewing Effect On Levels of Biogenic Amines in Different Coffee Samples as Determined By LC-UV." Food Chemistry, vol. 175, 2015, pp. 143-50.
Restuccia D, Spizzirri UG, Parisi OI, et al. Brewing effect on levels of biogenic amines in different coffee samples as determined by LC-UV. Food Chem. 2015;175:143-50.
Restuccia, D., Spizzirri, U. G., Parisi, O. I., Cirillo, G., & Picci, N. (2015). Brewing effect on levels of biogenic amines in different coffee samples as determined by LC-UV. Food Chemistry, 175, 143-50. https://doi.org/10.1016/j.foodchem.2014.11.134
Restuccia D, et al. Brewing Effect On Levels of Biogenic Amines in Different Coffee Samples as Determined By LC-UV. Food Chem. 2015 May 15;175:143-50. PubMed PMID: 25577063.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Brewing effect on levels of biogenic amines in different coffee samples as determined by LC-UV. AU - Restuccia,Donatella, AU - Spizzirri,U Gianfranco, AU - Parisi,Ortensia I, AU - Cirillo,Giuseppe, AU - Picci,Nevio, Y1 - 2014/11/29/ PY - 2013/05/10/received PY - 2014/11/21/revised PY - 2014/11/23/accepted PY - 2015/1/12/entrez PY - 2015/1/13/pubmed PY - 2015/8/21/medline KW - Biogenic amines KW - Coffee brew KW - Coffee powder KW - Food quality KW - LC-UV SP - 143 EP - 50 JF - Food chemistry JO - Food Chem VL - 175 N2 - Eight biogenic amines (spermine, spermidine, putrescine, histamine, tyramine, phenylethylamine, cadaverine and serotonin) were determined by LC-UV after derivatization with dansyl-chloride in both ground coffee and coffee beverages obtained by different methods. In ground coffee, the most relevant amine was PUT, followed by SPD, HIS, TYR, CAD, SPM, PHE, and SER, with the total BAs content decreasing as the roasting degree increased. In coffee brews, the order was PUT, SPM, TYR, CAD, SPD, PHE, HIS, and SER, but at a very low level in comparison with the amount of BAs determined in roasted ground coffee. Beverages prepared by espresso, capsule, and pod machines had the lowest BAs contents, as a result of the thermal and physical stress imposed on ground coffee by these methods, while mocha contained the highest BAs amounts owing to lower pressure and longer brewing time. SN - 1873-7072 UR - https://www.unboundmedicine.com/medline/citation/25577063/Brewing_effect_on_levels_of_biogenic_amines_in_different_coffee_samples_as_determined_by_LC_UV_ L2 - https://linkinghub.elsevier.com/retrieve/pii/S0308-8146(14)01872-X DB - PRIME DP - Unbound Medicine ER -