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Nerurkar PV, Yokoyama J, Ichimura K, Kutscher S, Wong J, Bittenbender HC, Deng Y. Medium Roasting and Brewing Methods Differentially Modulate Global Metabolites, Lipids, Biogenic Amines, Minerals, and Antioxidant Capacity of Hawai'i-Grown Coffee ( Coffea arabica). Metabolites 2023; 13:412. [PMID: 36984852 PMCID: PMC10051321 DOI: 10.3390/metabo13030412] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/06/2023] [Revised: 03/01/2023] [Accepted: 03/06/2023] [Indexed: 03/12/2023] Open
Abstract
In the United States, besides the US territory Puerto Rico, Hawai'i is the only state that grows commercial coffee. In Hawai'i, coffee is the second most valuable agricultural commodity. Health benefits associated with moderate coffee consumption, including its antioxidant capacity, have been correlated to its bioactive components. Post-harvest techniques, coffee variety, degree of roasting, and brewing methods significantly impact the metabolites, lipids, minerals, and/or antioxidant capacity of brewed coffees. The goal of our study was to understand the impact of roasting and brewing methods on metabolites, lipids, biogenic amines, minerals, and antioxidant capacity of two Hawai'i-grown coffee (Coffea arabica) varieties, "Kona Typica" and "Yellow Catuai". Our results indicated that both roasting and coffee variety significantly modulated several metabolites, lipids, and biogenic amines of the coffee brews. Furthermore, regardless of coffee variety, the antioxidant capacity of roasted coffee brews was higher in cold brews. Similarly, total minerals were higher in "Kona Typica" cold brews followed by "Yellow Catuai" cold brews. Hawai'i-grown coffees are considered "specialty coffees" since they are grown in unique volcanic soils and tropical microclimates with unique flavors. Our studies indicate that both Hawai'i-grown coffees contain several health-promoting components. However, future studies are warranted to compare Hawai'i-grown coffees with other popular brand coffees and their health benefits in vivo.
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Affiliation(s)
- Pratibha V. Nerurkar
- Laboratory of Metabolic Disorders and Alternative Medicine, Department of Molecular Biosciences and Bioengineering (MBBE), College of Tropical Agriculture and Human Resources (CTAHR), University of Hawai‘i at Manoa (UHM), Honolulu, HI 96822, USA
| | - Jennifer Yokoyama
- Laboratory of Metabolic Disorders and Alternative Medicine, Department of Molecular Biosciences and Bioengineering (MBBE), College of Tropical Agriculture and Human Resources (CTAHR), University of Hawai‘i at Manoa (UHM), Honolulu, HI 96822, USA
| | - Kramer Ichimura
- Laboratory of Metabolic Disorders and Alternative Medicine, Department of Molecular Biosciences and Bioengineering (MBBE), College of Tropical Agriculture and Human Resources (CTAHR), University of Hawai‘i at Manoa (UHM), Honolulu, HI 96822, USA
| | - Shannon Kutscher
- Laboratory of Metabolic Disorders and Alternative Medicine, Department of Molecular Biosciences and Bioengineering (MBBE), College of Tropical Agriculture and Human Resources (CTAHR), University of Hawai‘i at Manoa (UHM), Honolulu, HI 96822, USA
| | - Jamie Wong
- Laboratory of Metabolic Disorders and Alternative Medicine, Department of Molecular Biosciences and Bioengineering (MBBE), College of Tropical Agriculture and Human Resources (CTAHR), University of Hawai‘i at Manoa (UHM), Honolulu, HI 96822, USA
| | - Harry C. Bittenbender
- Department of Tropical Plant and Soil Sciences (TPSS), CTAHR, UHM, Honolulu, HI 96822, USA
| | - Youping Deng
- Bioinformatics Core, Departmentt of Quantitative Health Sciences, University of Hawai‘i Cancer Center (UHCC), John A. Burns School of Medicine (JABSOM), UHM, Honolulu, HI 96813, USA
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Jeszka-Skowron M, Frankowski R, Zgoła-Grześkowiak A, Płatkiewicz J. Comprehensive Analysis of Metabolites in Brews Prepared from Naturally and Technologically Treated Coffee Beans. Antioxidants (Basel) 2022; 12:antiox12010095. [PMID: 36670958 PMCID: PMC9855040 DOI: 10.3390/antiox12010095] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/06/2022] [Revised: 12/25/2022] [Accepted: 12/29/2022] [Indexed: 01/04/2023] Open
Abstract
Coffee is one of the most popular beverages in the world. Therefore, this study analyzed 49 coffee samples of Arabica and Robusta species of different geographical origins and the treatment of beans including three degrees of roasting with the use of LC-MS/MS. This is the first study to present a comprehensive analysis of Kopi Luwak coffee brew metabolites in comparison to fully washed coffees and the drying post-harvest treatment of Arabica or Robusta coffee brews. Kopi Luwak showed higher levels of caffeine and theophylline in comparison to the analyzed washed and unwashed Arabica coffees, as well as a different proportion of caffeoylquinic isomers. There was no difference between Kopi Luwak and other Arabica coffees in terms of the concentration of vitamin B3, amines, and phenolic acids. This was confirmed in PCA. The steaming and roasting of beans as well as the addition of black beans influence the concentration of 4-CQA and the nicotinic, ferulic, and quinic acids content.
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Cruz R, Pereira V, Pinho T, Ferreira IMPLVO, Novais C, Casal S. Safety and Quality of Canned Sardines after Opening: A Shelf-Stability Study. Foods 2022; 11:foods11070991. [PMID: 35407078 PMCID: PMC8997536 DOI: 10.3390/foods11070991] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/07/2022] [Revised: 03/21/2022] [Accepted: 03/22/2022] [Indexed: 12/04/2022] Open
Abstract
This study aimed to define the shelf life of canned sardines after opening to increase consumer awareness of their quality and safety and reduce food waste. For this purpose, canned sardines (Sardina pilchardus) packed with different sauces were opened and stored at 4 °C for 7 days. Microbiological, sensorial, physical and chemical stability was monitored daily by standard methodologies. Results show that the overall quality and safety are highly dependent on the sauce type. To preserve their full quality, sardines in brine and in vegetable oil should be consumed up to 1 day after opening, while sardines in tomato sauce were stable for up to 3 days, although none were considered nonedible up to the 7th day. Many parameters demonstrated statistical differences and correlations with storage, although they were not as decisive as sensory evaluation. This integrated approach should be adopted by the food industry and regulating authorities to provide information to consumers regarding the quality and safety of handled goods.
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Affiliation(s)
- Rebeca Cruz
- LAQV/REQUIMTE, Laboratório de Bromatologia e Hidrologia, Faculdade de Farmácia, Universidade do Porto, Rua de Jorge Viterbo Ferreira 228, 4050-313 Porto, Portugal; (V.P.); (T.P.); (I.M.P.L.V.O.F.); (S.C.)
- Correspondence:
| | - Vânia Pereira
- LAQV/REQUIMTE, Laboratório de Bromatologia e Hidrologia, Faculdade de Farmácia, Universidade do Porto, Rua de Jorge Viterbo Ferreira 228, 4050-313 Porto, Portugal; (V.P.); (T.P.); (I.M.P.L.V.O.F.); (S.C.)
| | - Teresa Pinho
- LAQV/REQUIMTE, Laboratório de Bromatologia e Hidrologia, Faculdade de Farmácia, Universidade do Porto, Rua de Jorge Viterbo Ferreira 228, 4050-313 Porto, Portugal; (V.P.); (T.P.); (I.M.P.L.V.O.F.); (S.C.)
| | - Isabel M. P. L. V. O. Ferreira
- LAQV/REQUIMTE, Laboratório de Bromatologia e Hidrologia, Faculdade de Farmácia, Universidade do Porto, Rua de Jorge Viterbo Ferreira 228, 4050-313 Porto, Portugal; (V.P.); (T.P.); (I.M.P.L.V.O.F.); (S.C.)
| | - Carla Novais
- UCIBIO/REQUIMTE, Laboratório de Microbiologia, Faculdade de Farmácia, Universidade do Porto, Rua de Jorge Viterbo Ferreira 228, 4050-313 Porto, Portugal;
| | - Susana Casal
- LAQV/REQUIMTE, Laboratório de Bromatologia e Hidrologia, Faculdade de Farmácia, Universidade do Porto, Rua de Jorge Viterbo Ferreira 228, 4050-313 Porto, Portugal; (V.P.); (T.P.); (I.M.P.L.V.O.F.); (S.C.)
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OUP accepted manuscript. Nutr Rev 2022; 80:2002-2016. [DOI: 10.1093/nutrit/nuac019] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/13/2022] Open
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Abstract
Biogenic amines are ubiquitous bioactive compounds that are synthesized by living organisms and perform essential functions for their metabolism. In the human diet, their excessive intake can cause food poisoning. In food, especially in alcohol-free beverages, biogenic amines can be synthesized by enzymes, naturally present in raw materials, or by microorganisms, which may be naturally present in the matrix or be added during beverage transformation processes. For this reason, in alcohol-free beverages, biogenic amine amount can be considered, above a certain level, as undesired microorganism activity. Therefore, it is important to evaluate the biogenic amine profile of non-alcoholic beverages in order to monitor food quality and safety. Moreover, biogenic amines can be taken into account by industries in order to monitor production processes and products. This review article provides an overview on the biogenic amine profile of alcohol-free beverages (plant milk, nervine drinks, soft drinks, and fruit juices). Furthermore, the clinical and toxicological effects, the biogenic amines legislation, and biogenic amine synthesis have been evaluated in non-alcoholic beverages.
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Ramos RM, Brandão PF, Rodrigues JA. Development of a SALLE-HPLC-FLD Analytical Method for the Simultaneous Determination of Ten Biogenic Amines in Cheese. FOOD ANAL METHOD 2020. [DOI: 10.1007/s12161-020-01730-6] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/29/2023]
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Taubert J, Adolph S, Scherer R, Südekum KH. Simultaneous detection of biogenic amines and aminobutyric acid isomers in high-protein forages. Anim Feed Sci Technol 2019. [DOI: 10.1016/j.anifeedsci.2019.114305] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/25/2022]
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Neuroactive compounds in foods: Occurrence, mechanism and potential health effects. Food Res Int 2019; 128:108744. [PMID: 31955786 DOI: 10.1016/j.foodres.2019.108744] [Citation(s) in RCA: 89] [Impact Index Per Article: 17.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/02/2019] [Revised: 10/01/2019] [Accepted: 10/04/2019] [Indexed: 02/07/2023]
Abstract
Neuroactive compounds are synthesized by certain plants and microorganisms by undertaking different tasks, especially as a stress response. Most common neuroactive compounds in foods are gamma-aminobutyric acid (GABA), serotonin, melatonin, kynurenine, kynurenic acid, dopamine, norepinephrine, histamine, tryptamine, tyramine and β-phenylethylamine. Fermented foods contain some of these compounds, which can affect human health and mood. Moreover, food processing such as roasting and malting alter amount and profile of neuroactive compounds in foods. In addition to plant-origin and microbially-formed neuroactive compounds in foods, these substances are also formed by gut microbiota, which is the most attractive subject to assess the interaction between gut microbiota and mental health. The discovery of microbiota-gut-brain axis calls for the investigation of the effects of diet on the formation of neuroactive compounds in the gut. Furthermore, probiotics and prebiotics are indispensable elements for the understanding of the food-mood relationship. The focus of this comprehensive review is to investigate the neuroactive compounds found naturally in foods or formed during fermentation. Their formation pathways in humans, plants and microorganisms, potential health effects, effects of diet on the formation of microbial metabolites including neuroactive compounds in the gut are discussed throughout this review. Furthermore, the importance of gut-brain axis, probiotics and prebiotics are discussed.
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Cao D, Xu X, Xue S, Feng X, Zhang L. An in situ derivatization combined with magnetic ionic liquid-based fast dispersive liquid-liquid microextraction for determination of biogenic amines in food samples. Talanta 2019; 199:212-219. [DOI: 10.1016/j.talanta.2019.02.065] [Citation(s) in RCA: 27] [Impact Index Per Article: 5.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/25/2018] [Revised: 02/14/2019] [Accepted: 02/16/2019] [Indexed: 10/27/2022]
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Ruiz-Capillas C, Herrero AM. Impact of Biogenic Amines on Food Quality and Safety. Foods 2019; 8:E62. [PMID: 30744001 PMCID: PMC6406683 DOI: 10.3390/foods8020062] [Citation(s) in RCA: 239] [Impact Index Per Article: 47.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/20/2018] [Revised: 01/30/2019] [Accepted: 02/05/2019] [Indexed: 01/17/2023] Open
Abstract
Today, food safety and quality are some of the main concerns of consumer and health agencies around the world. Our current lifestyle and market globalization have led to an increase in the number of people affected by food poisoning. Foodborne illness and food poisoning have different origins (bacteria, virus, parasites, mold, contaminants, etc.), and some cases of food poisoning can be traced back to chemical and natural toxins. One of the toxins targeted by the Food and Drug Administration (FDA) and European Food Safety Authority (EFSA) is the biogenic amine histamine. Biogenic amines (BAs) in food constitute a potential public health concern due to their physiological and toxicological effects. The consumption of foods containing high concentrations of biogenic amines has been associated with health hazards. In recent years there has been an increase in the number of food poisoning cases associated with BAs in food, mainly in relation to histamines in fish. We need to gain a better understanding of the origin of foodborne disease and how to control it if we expect to keep people from getting ill. Biogenic amines are found in varying concentrations in a wide range of foods (fish, cheese, meat, wine, beer, vegetables, etc.), and BA formation is influenced by different factors associated with the raw material making up food products, microorganisms, processing, and conservation conditions. Moreover, BAs are thermostable. Biogenic amines also play an important role as indicators of food quality and/or acceptability. Hence, BAs need to be controlled in order to ensure high levels of food quality and safety. All of these aspects will be addressed in this review.
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Affiliation(s)
- Claudia Ruiz-Capillas
- Department of Products, Institute of Food Science, Technology and Nutrition, ICTAN-CSIC, Ciudad Universitaria, 28040 Madrid, Spain.
| | - Ana M Herrero
- Department of Products, Institute of Food Science, Technology and Nutrition, ICTAN-CSIC, Ciudad Universitaria, 28040 Madrid, Spain.
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11
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Determination of serotonin in nuts and nut containing products by liquid chromatography tandem mass spectrometry. Food Chem 2019; 272:347-353. [DOI: 10.1016/j.foodchem.2018.08.064] [Citation(s) in RCA: 17] [Impact Index Per Article: 3.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/24/2018] [Revised: 08/01/2018] [Accepted: 08/15/2018] [Indexed: 01/22/2023]
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12
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Restuccia D, Spizzirri UG, Parisi OI, Cirillo G, Picci N. Brewing effect on levels of biogenic amines in different coffee samples as determined by LC-UV. Food Chem 2015; 175:143-50. [DOI: 10.1016/j.foodchem.2014.11.134] [Citation(s) in RCA: 30] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/10/2013] [Revised: 11/21/2014] [Accepted: 11/23/2014] [Indexed: 10/24/2022]
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Analysis of biogenic amines in wines by salting-out assisted liquid–liquid extraction and high-performance liquid chromatography with fluorimetric detection. Talanta 2014; 124:146-51. [DOI: 10.1016/j.talanta.2014.02.026] [Citation(s) in RCA: 59] [Impact Index Per Article: 5.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/25/2013] [Revised: 02/14/2014] [Accepted: 02/14/2014] [Indexed: 11/21/2022]
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14
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Hogan AM, Crean C, Barrett UM, Guihen E, Glennon JD. Histamine determination in human urine using sub-2 μm C18 column with fluorescence and mass spectrometric detection. J Sep Sci 2012; 35:1087-93. [DOI: 10.1002/jssc.201101045] [Citation(s) in RCA: 10] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/11/2022]
Affiliation(s)
- Anna-Marie Hogan
- Innovative Chromatography Group,; The Irish Separation Science Cluster (ISSC); Department of Chemistry and the Analytical & Biological Chemistry Research Facility (ABCRF); University College Cork; Cork; Ireland
| | - Conor Crean
- Innovative Chromatography Group,; The Irish Separation Science Cluster (ISSC); Department of Chemistry and the Analytical & Biological Chemistry Research Facility (ABCRF); University College Cork; Cork; Ireland
| | - Una Marie Barrett
- Innovative Chromatography Group,; The Irish Separation Science Cluster (ISSC); Department of Chemistry and the Analytical & Biological Chemistry Research Facility (ABCRF); University College Cork; Cork; Ireland
| | - Elizabeth Guihen
- Graduate Entry Medical School & MSSI; Faculty of Education & Health Sciences; University of Limerick; Limerick; Ireland
| | - Jeremy D Glennon
- Innovative Chromatography Group,; The Irish Separation Science Cluster (ISSC); Department of Chemistry and the Analytical & Biological Chemistry Research Facility (ABCRF); University College Cork; Cork; Ireland
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Santos J, Lisboa F, Pestana N, Casal S, Alves MR, Oliveira MBPP. Shelf Life Assessment of Modified Atmosphere Packaged Turbot (Psetta maxima) Fillets: Evaluation of Microbial, Physical and Chemical Quality Parameters. FOOD BIOPROCESS TECH 2012. [DOI: 10.1007/s11947-012-0900-z] [Citation(s) in RCA: 21] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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16
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Abstract
A high-performance liquid chromatography (HPLC) and an electrospray ionization mass spectrometry (LC/ESI-MS) methods were applied to quantify the profiles of melatonin and serotonin (5-HT) in green and roasted beans of Coffea canephora (robusta) and Coffea arabica (arabica). Both melatonin and 5-HT were detected in green coffee beans (5.8±0.8μg/g dry weight (DW), 10.5±0.6μg/g DW) and also in roasted beans of C. canephora (8.0±0.9μg/g DW, 7.3±0.5μg/g DW). Melatonin (3.0±0.6μg/50mL) and 5-HT (4.0±0.7μg/50mL) were detected in coffee brew. In C. arabica, 5-HT was high in green beans (12.5±0.8μg/g DW) compared with roasted beans (8.7±0.4). The levels of melatonin were higher (9.6±0.8μg/g DW) in roasted beans compared with green beans (6.8±0.4μg/g DW). Both melatonin (3.9±0.2μg/50mL) and 5-HT (7.3±0.6μg/50mL) were detected in coffee brew. Because of the relevance of indoleamines as bioactive molecules with implications for food, nutritional sciences and human health, it was of interest to explore their levels in coffee, an important universal beverage.
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Affiliation(s)
- Akula Ramakrishna
- Department of Plant Cell Biotechnology, Central Food Technological Research Institute, (Constituent Laboratory of Council of Scientific and Industrial Research), Mysore, India
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Dias EC, Pereira RGFA, Borém FM, Mendes E, de Lima RR, Fernandes JO, Casal S. Biogenic amine profile in unripe Arabica coffee beans processed according to dry and wet methods. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2012; 60:4120-4125. [PMID: 22429054 DOI: 10.1021/jf2046703] [Citation(s) in RCA: 10] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/31/2023]
Abstract
Immature coffee fruit processing contributes to a high amount of defective beans, which determines a significant amount of low-quality coffee sold in the Brazilian internal market. Unripe bean processing was tested, taking the levels of bioactive amines as criteria for evaluating the extent of fermentation and establishing the differences between processing methods. The beans were processed by the dry method after being mechanically depulped immediately after harvest or after a 12 h resting period in a dry pile or immersed in water. Seven bioactive amines were quantified: putrescine, spermine, spermidine, serotonin, cadaverine, histamine, and tyramine, with global amounts ranging from 71.8 to 80.3 mg/kg. The levels of spermine and spermidine were lower in the unripe depulped coffee than in the natural coffee. The specific conditions of dry and wet processing also influenced cadaverine levels, and histamine was reduced in unripe depulped coffee. A resting period of 12 h does not induce significant alteration on the beans and can be improved if performed in water. These results confirm that peeling immature coffee can decrease fermentation processes while providing more uniform drying, thus reducing the number of defects and potentially increasing beverage quality.
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Affiliation(s)
- Eduardo C Dias
- Departamento de Ciência dos Alimentos, Universidade Federal de Lavras, Minas Gerais, Brazil.
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Gianotti V, Chiuminatto U, Mazzucco E, Gosetti F, Bottaro M, Frascarolo P, Gennaro M. A new hydrophilic interaction liquid chromatography tandem mass spectrometry method for the simultaneous determination of seven biogenic amines in cheese. J Chromatogr A 2008; 1185:296-300. [DOI: 10.1016/j.chroma.2008.02.038] [Citation(s) in RCA: 74] [Impact Index Per Article: 4.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/10/2007] [Revised: 01/25/2008] [Accepted: 02/07/2008] [Indexed: 11/28/2022]
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da Silveira TML, Tavares É, Glória MBA. Profile and levels of bioactive amines in instant coffee. J Food Compost Anal 2007. [DOI: 10.1016/j.jfca.2007.02.003] [Citation(s) in RCA: 20] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
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Casal S, Mendes E, Alves MR, Alves RC, Beatriz M, Oliveira PP, Ferreira MA. Free and conjugated biogenic amines in green and roasted coffee beans. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2004; 52:6188-92. [PMID: 15453685 DOI: 10.1021/jf049509u] [Citation(s) in RCA: 26] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/09/2023]
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.
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Affiliation(s)
- Susana Casal
- REQUIMTE, Serviço de Bromatologia, Faculdade de Farmácia, Universidade do Porto, R. Aníbal Cunha 164, 4099-030 Porto, Portugal.
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