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Homostachydrine (pipecolic acid betaine) as authentication marker of roasted blends of Coffea arabica and Coffea canephora (Robusta) beans.
Food Chem. 2016 Aug 15; 205:52-7.FC

Abstract

The occurrence of pipecolic acid betaine (homostachydrine) and its biosynthetic precursor N-methylpipecolic acid was detected for the first time in green coffee beans of Robusta and Arabica species. The analyses were conducted by HPLC-ESI tandem mass spectrometry and the metabolites identified by product ion spectra and comparison with authentic standards. N-methylpipecolic acid was found at similar levels in green coffee beans of Robusta and Arabica, whereas a noticeable difference of homostachydrine content was observed between the two green coffee bean species. Interestingly, homostachydrine content was found to be unaffected by coffee bean roasting treatment because of a noticeable heat stability, a feature that makes this compound a candidate marker to determine the content of Robusta and Arabica species in roasted coffee blends. To this end, a number of certified pure Arabica and Robusta green beans were analyzed for their homostachydrine content. Results showed that homostachydrine content was 1.5±0.5mg/kg in Arabica beans and 31.0±10.0mg/kg in Robusta beans. Finally, to further support the suitability of homostachydrine as quality marker of roasted blends of Arabica and Robusta coffee beans, commercial samples of roasted ground coffee blends were analyzed and the correspondence between the derived percentages of Arabica and Robusta beans with those declared on packages by manufacturers was verified.

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Authors+Show Affiliations

Servillo L
Dipartimento di Biochimica, Biofisica e Patologia Generale, Seconda Università degli Studi di Napoli, Via L. De Crecchio 7, 80138 Napoli, Italy. Electronic address: luigi.servillo@unina2.it.
Giovane A
Dipartimento di Biochimica, Biofisica e Patologia Generale, Seconda Università degli Studi di Napoli, Via L. De Crecchio 7, 80138 Napoli, Italy.
Casale R
Dipartimento di Biochimica, Biofisica e Patologia Generale, Seconda Università degli Studi di Napoli, Via L. De Crecchio 7, 80138 Napoli, Italy.
Cautela D
Stazione Sperimentale per le Industrie delle Essenze e dei derivati dagli Agrumi (SSEA), Azienda Speciale - Camera di Commercio di Reggio Calabria, Via G. Tommasini 2, 89127 Reggio Calabria, Italy.
D'Onofrio N
Dipartimento di Biochimica, Biofisica e Patologia Generale, Seconda Università degli Studi di Napoli, Via L. De Crecchio 7, 80138 Napoli, Italy.
Balestrieri ML
Dipartimento di Biochimica, Biofisica e Patologia Generale, Seconda Università degli Studi di Napoli, Via L. De Crecchio 7, 80138 Napoli, Italy.
Castaldo D
Stazione Sperimentale per le Industrie delle Essenze e dei derivati dagli Agrumi (SSEA), Azienda Speciale - Camera di Commercio di Reggio Calabria, Via G. Tommasini 2, 89127 Reggio Calabria, Italy; Ministero dello Sviluppo Economico, MiSE - Via Molise 2, Roma, Italy; Dipartimento di Ingegneria Industriale e ProdAL scarl, Università degli studi di Salerno, via Ponte Don Melillo 1, 84084 Fisciano, Salerno, Italy.

MeSH

BetaineChromatography, High Pressure LiquidCoffeaFood ContaminationFood HandlingHot TemperaturePipecolic AcidsSeedsSpectrometry, Mass, Electrospray Ionization

Pub Type(s)

Journal Article

Language

eng

PubMed ID

27006213

Citation

Servillo, Luigi, et al. "Homostachydrine (pipecolic Acid Betaine) as Authentication Marker of Roasted Blends of Coffea Arabica and Coffea Canephora (Robusta) Beans." Food Chemistry, vol. 205, 2016, pp. 52-7.
Servillo L, Giovane A, Casale R, et al. Homostachydrine (pipecolic acid betaine) as authentication marker of roasted blends of Coffea arabica and Coffea canephora (Robusta) beans. Food Chem. 2016;205:52-7.
Servillo, L., Giovane, A., Casale, R., Cautela, D., D'Onofrio, N., Balestrieri, M. L., & Castaldo, D. (2016). Homostachydrine (pipecolic acid betaine) as authentication marker of roasted blends of Coffea arabica and Coffea canephora (Robusta) beans. Food Chemistry, 205, 52-7. https://doi.org/10.1016/j.foodchem.2016.02.154
Servillo L, et al. Homostachydrine (pipecolic Acid Betaine) as Authentication Marker of Roasted Blends of Coffea Arabica and Coffea Canephora (Robusta) Beans. Food Chem. 2016 Aug 15;205:52-7. PubMed PMID: 27006213.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Homostachydrine (pipecolic acid betaine) as authentication marker of roasted blends of Coffea arabica and Coffea canephora (Robusta) beans. AU - Servillo,Luigi, AU - Giovane,Alfonso, AU - Casale,Rosario, AU - Cautela,Domenico, AU - D'Onofrio,Nunzia, AU - Balestrieri,Maria Luisa, AU - Castaldo,Domenico, Y1 - 2016/03/03/ PY - 2015/11/23/received PY - 2016/02/11/revised PY - 2016/02/27/accepted PY - 2016/3/24/entrez PY - 2016/3/24/pubmed PY - 2016/11/10/medline KW - Arabica coffee KW - Betaines KW - Homostachydrine KW - LC-ESI-MS/MS KW - N-methylpipecolic acid KW - Pipecolic acid betaine KW - Roasted coffee KW - Robusta coffee SP - 52 EP - 7 JF - Food chemistry JO - Food Chem VL - 205 N2 - The occurrence of pipecolic acid betaine (homostachydrine) and its biosynthetic precursor N-methylpipecolic acid was detected for the first time in green coffee beans of Robusta and Arabica species. The analyses were conducted by HPLC-ESI tandem mass spectrometry and the metabolites identified by product ion spectra and comparison with authentic standards. N-methylpipecolic acid was found at similar levels in green coffee beans of Robusta and Arabica, whereas a noticeable difference of homostachydrine content was observed between the two green coffee bean species. Interestingly, homostachydrine content was found to be unaffected by coffee bean roasting treatment because of a noticeable heat stability, a feature that makes this compound a candidate marker to determine the content of Robusta and Arabica species in roasted coffee blends. To this end, a number of certified pure Arabica and Robusta green beans were analyzed for their homostachydrine content. Results showed that homostachydrine content was 1.5±0.5mg/kg in Arabica beans and 31.0±10.0mg/kg in Robusta beans. Finally, to further support the suitability of homostachydrine as quality marker of roasted blends of Arabica and Robusta coffee beans, commercial samples of roasted ground coffee blends were analyzed and the correspondence between the derived percentages of Arabica and Robusta beans with those declared on packages by manufacturers was verified. SN - 1873-7072 UR - https://www.unboundmedicine.com/medline/citation/27006213/Homostachydrine__pipecolic_acid_betaine__as_authentication_marker_of_roasted_blends_of_Coffea_arabica_and_Coffea_canephora__Robusta__beans_ DB - PRIME DP - Unbound Medicine ER -