Roasting process affects the profile of diterpenes in coffee
There is no consensus in the literature regarding the decrease of kahweol and cafestol contents during coffee roasting, but it has been reported that these compounds can undergo dehydration under heat. Kahweol and cafestol were quantified in Arabica and Robusta coffees with different roasting degree...
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| Veröffentlicht in: | European food research & technology 2014-12, Vol.239 (6), p.961-970 |
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| creator | Dias, Rafael Carlos Eloy de Faria-Machado, Adelia Ferreira Mercadante, Adriana Zerlotti Bragagnolo, Neura Benassi, Marta de Toledo |
| description | There is no consensus in the literature regarding the decrease of kahweol and cafestol contents during coffee roasting, but it has been reported that these compounds can undergo dehydration under heat. Kahweol and cafestol were quantified in Arabica and Robusta coffees with different roasting degrees (2, 4, 6, 8 and 10 min at 230 °C). The structures of the diterpenes and the presence of derivative compounds were determined by liquid chromatography with UV–Vis and mass spectrometry detection. In the dark roast samples, dehydro derivatives were found. The roasting process influenced the level of diterpenes in both species of coffee, but the effect was dependent on the intensity of the process. Cafestol and kahweol were degraded (general losses from 60 to 75 % on a lipid basis) to dehydrocafestol and dehydrokahweol, respectively, after 8 min of process, which corresponds to the commercial roasting degree. On the other hand, the amounts of cafestol and kahweol (mg/100 g of coffee) remained stable during the roasting process due to relative increase in lipid concentration. |
| doi_str_mv | 10.1007/s00217-014-2293-x |
| format | Article |
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Kahweol and cafestol were quantified in Arabica and Robusta coffees with different roasting degrees (2, 4, 6, 8 and 10 min at 230 °C). The structures of the diterpenes and the presence of derivative compounds were determined by liquid chromatography with UV–Vis and mass spectrometry detection. In the dark roast samples, dehydro derivatives were found. The roasting process influenced the level of diterpenes in both species of coffee, but the effect was dependent on the intensity of the process. Cafestol and kahweol were degraded (general losses from 60 to 75 % on a lipid basis) to dehydrocafestol and dehydrokahweol, respectively, after 8 min of process, which corresponds to the commercial roasting degree. On the other hand, the amounts of cafestol and kahweol (mg/100 g of coffee) remained stable during the roasting process due to relative increase in lipid concentration.</description><identifier>ISSN: 1438-2377</identifier><identifier>EISSN: 1438-2385</identifier><identifier>DOI: 10.1007/s00217-014-2293-x</identifier><language>eng</language><publisher>Berlin/Heidelberg: Springer Berlin Heidelberg</publisher><subject>Agriculture ; Analytical Chemistry ; Biotechnology ; Chemistry ; Chemistry and Materials Science ; Coffee ; Dehydration ; Food Science ; Forestry ; Lipids ; Liquid chromatography ; Mass spectrometry ; Original Paper ; Potash ; Potassium ; Product quality ; Studies ; Temperature effects</subject><ispartof>European food research & technology, 2014-12, Vol.239 (6), p.961-970</ispartof><rights>Springer-Verlag Berlin Heidelberg 2014</rights><lds50>peer_reviewed</lds50><woscitedreferencessubscribed>false</woscitedreferencessubscribed><citedby>FETCH-LOGICAL-c349t-673cab349b08475a767aa1c72b2d9530f226d4ef54e03ce3360db753b8d4a8d33</citedby><cites>FETCH-LOGICAL-c349t-673cab349b08475a767aa1c72b2d9530f226d4ef54e03ce3360db753b8d4a8d33</cites></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><linktopdf>$$Uhttps://link.springer.com/content/pdf/10.1007/s00217-014-2293-x$$EPDF$$P50$$Gspringer$$H</linktopdf><linktohtml>$$Uhttps://link.springer.com/10.1007/s00217-014-2293-x$$EHTML$$P50$$Gspringer$$H</linktohtml><link.rule.ids>314,780,784,27924,27925,41488,42557,51319</link.rule.ids></links><search><creatorcontrib>Dias, Rafael Carlos Eloy</creatorcontrib><creatorcontrib>de Faria-Machado, Adelia Ferreira</creatorcontrib><creatorcontrib>Mercadante, Adriana Zerlotti</creatorcontrib><creatorcontrib>Bragagnolo, Neura</creatorcontrib><creatorcontrib>Benassi, Marta de Toledo</creatorcontrib><title>Roasting process affects the profile of diterpenes in coffee</title><title>European food research & technology</title><addtitle>Eur Food Res Technol</addtitle><description>There is no consensus in the literature regarding the decrease of kahweol and cafestol contents during coffee roasting, but it has been reported that these compounds can undergo dehydration under heat. Kahweol and cafestol were quantified in Arabica and Robusta coffees with different roasting degrees (2, 4, 6, 8 and 10 min at 230 °C). The structures of the diterpenes and the presence of derivative compounds were determined by liquid chromatography with UV–Vis and mass spectrometry detection. In the dark roast samples, dehydro derivatives were found. The roasting process influenced the level of diterpenes in both species of coffee, but the effect was dependent on the intensity of the process. Cafestol and kahweol were degraded (general losses from 60 to 75 % on a lipid basis) to dehydrocafestol and dehydrokahweol, respectively, after 8 min of process, which corresponds to the commercial roasting degree. 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Kahweol and cafestol were quantified in Arabica and Robusta coffees with different roasting degrees (2, 4, 6, 8 and 10 min at 230 °C). The structures of the diterpenes and the presence of derivative compounds were determined by liquid chromatography with UV–Vis and mass spectrometry detection. In the dark roast samples, dehydro derivatives were found. The roasting process influenced the level of diterpenes in both species of coffee, but the effect was dependent on the intensity of the process. Cafestol and kahweol were degraded (general losses from 60 to 75 % on a lipid basis) to dehydrocafestol and dehydrokahweol, respectively, after 8 min of process, which corresponds to the commercial roasting degree. 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| subjects | Agriculture Analytical Chemistry Biotechnology Chemistry Chemistry and Materials Science Coffee Dehydration Food Science Forestry Lipids Liquid chromatography Mass spectrometry Original Paper Potash Potassium Product quality Studies Temperature effects |
| title | Roasting process affects the profile of diterpenes in coffee |
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