Please use this identifier to cite or link to this item:
Full metadata record
DC FieldValueLanguage
dc.typeArtigo de periódicopt_BR
dc.titleRoasting Process Affects The Profile Of Diterpenes In Coffeept_BR
dc.contributor.authorDias R.C.E.pt_BR
dc.contributor.authorde Faria-Machado A.F.pt_BR
dc.contributor.authorMercadante A.Z.pt_BR
dc.contributor.authorBragagnolo N.pt_BR
dc.contributor.authorBenassi M.T.pt_BR
unicamp.authorMercadante, A.Z., Universidade Estadual de CampinasCampinas, SP, Brazilpt_BR
unicamp.authorBragagnolo, N., Universidade Estadual de CampinasCampinas, SP, Brazilpt_BR, R.C.E., Departamento de Química, Insituto Federal Catarinense – Câmpus Araquari, Rod. 280, km 27 Postal Code 21Araquari, Santa Catarina, Brazilpt Faria-Machado, A.F., Embrapa Agroindústria de Alimentos, Av. das Américas, 29501Rio de Janeiro, RJ, Brazilpt, M.T., Departamento de Ciência e Tecnologia de Alimentos, Universidade Estadual de Londrina, CP 6001Londrina, Brazilpt
dc.description.abstractThere 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.en
dc.relation.ispartofEuropean Food Research and Technologypt_BR
dc.publisherSpringer Verlagpt_BR
dc.identifier.citationEuropean Food Research And Technology. Springer Verlag, v. 239, n. 6, p. 961 - 970, 2014.pt_BR
dc.description.sponsorshipCAPES; São Paulo Research Foundation; CNPq; São Paulo Research Foundation; FAPESP; São Paulo Research Foundationpt_BR
dc.description.sponsorship1Fundação de Amparo à Pesquisa do Estado de São Paulo (FAPESP)pt_BR
dc.description.provenanceMade available in DSpace on 2015-06-25T17:52:09Z (GMT). No. of bitstreams: 1 2-s2.0-84911987191.pdf: 1080474 bytes, checksum: 7db8cc21a17edd326bd8007f0013f47d (MD5) Previous issue date: 2014en
dc.description.provenanceMade available in DSpace on 2015-11-26T14:14:08Z (GMT). No. of bitstreams: 2 2-s2.0-84911987191.pdf: 1080474 bytes, checksum: 7db8cc21a17edd326bd8007f0013f47d (MD5) 2-s2.0-84911987191.pdf.txt: 29987 bytes, checksum: 4c02a42cc643aec6994e66cc03367d5e (MD5) Previous issue date: 2014en
dc.description.referenceCano-Marquina, A., Tarín, J.J., Cano, A., The impact of coffee on health (2013) Maturitas, 75, pp. 7-21. , COI: 1:CAS:528:DC%2BC3sXjslait7w%3Dpt_BR
dc.description.referenceArruda, N.P., Rezende, C.C., Couri, S., Pereira, S.F., Silva, C.G., Perfil de voláteis, compostos fenólicos, atividade antioxidante e fator de proteção solar em óleo de café extraído por etanol (2009) In: 32 Reunião Anual da Sociedade Brasileira de Químicapt_BR
dc.description.referenceBoekschoten, M.V., Engberink, M.F., Katan, M.B., Schouten, E.G., Reproducibility of the serum lipid response to coffee oil in healthy volunteers (2003) Nutr J, 2, pp. 1-8pt_BR
dc.description.referenceCavin, C., Holzhäuser, D., Scharf, G., Constable, A., Huber, W.W., Schilter, B., Cafestol and kahweol, two coffee specific diterpenes with anticarcinogenic activity (2002) Food Chem Toxicol, 40, pp. 1155-1163. , COI: 1:CAS:528:DC%2BD38XksVamtbw%3Dpt_BR
dc.description.referenceNaidoo, N., Chen, C., Rebello, S.A., Speer, K., Tai, E.S., Lee, J., Buchmann, S., Rm, V.D., Cholesterol-raising diterpenes in types of coffee commonly consumed in Singapore, Indonesia and India and associations with blood lipids: cholesterol-raising diterpenes in types of coffee commonly consumed in Singapore. Nutr J (2011) doi: 10.1186/1475-2891-10-48pt_BR
dc.description.referenceLiu, Y., Kitts, D.D., Confirmation that the Maillard reaction is the principle contributor to the antioxidant capacity of coffee brews (2011) Food Res Int, 44, pp. 2418-2424. , COI: 1:CAS:528:DC%2BC3MXhtVCnsLfFpt_BR
dc.description.referenceKurzrock, T., Speer, K., Diterpenes and diterpene esters in coffee (2001) Food Rev Int, 17, pp. 433-450. , COI: 1:CAS:528:DC%2BD38Xmt1Gntg%3D%3Dpt_BR
dc.description.referenceOliveira, L.S., Franca, A.S., Mendonça, J.C.F., Barros-Júnior, M.C., Proximate composition and fatty acids profile of green and roasted defective coffee beans (2006) LWT Food Sci Technol, 39, pp. 235-239. , COI: 1:CAS:528:DC%2BD2MXhtlWqu7jIpt_BR
dc.description.referenceToci, A.T., Neto, V.J.M.F., Torres, A.G., Farah, A., Changes in triacylglycerols and free fatty acids composition during storage of roasted coffee (2013) LWT Food Sci Technol, 50, pp. 581-590. , COI: 1:CAS:528:DC%2BC38XhsFCltbfLpt_BR
dc.description.referenceGloess, A.N., Schönbächler, B., Klopprogge, B., D’Ambrosio, L., Chatelain, K., Bongartz, A., Strittmatter, A., Yeretzian, C., Comparison of nine common coffee extraction methods: instrumental and sensory analysis (2013) Eur Food Res Technolpt_BR
dc.description.referenceUrgert, R., Van Der Weg, G., Kosmeijer-Schuil, T.G., Van De Bovenkamp, P., Hovenier, R., Katan, M.B., Levels of the cholesterol-elevating diterpenes cafestol and kahweol in various coffee brews (1995) J Agric Food Chem, 43, pp. 2167-2172. , COI: 1:CAS:528:DyaK2MXntFCisrY%3Dpt_BR
dc.description.referenceCampanha, F.G., Dias, R.C.E., Benassi, M.T., Discrimination of coffee species using kahweol and cafestol effects of roasting and of defects (2010) Coffee Sci, 5, pp. 87-96pt_BR
dc.description.referenceDe Souza, R.M.N., Benassi, M.T., Discrimination of commercial roasted and ground coffees according to chemical composition (2012) J Braz Chem Soc, 23, pp. 1347-1354pt_BR
dc.description.referenceWermelinger, T., D’Ambrosio, L., Klopprogge, B., Yeretzian, C., Quantification of the Robusta fraction in a coffee blend via Raman spectroscopy: proof of principle (2011) J Agric Food Chempt_BR
dc.description.referenceGrollier, J.F., Plessis, S., Use of coffee bean oil as a sun filter (1998) US Patent US4793990pt_BR
dc.description.referenceBertholet, R., Preparation of a mixture of cafestol and kahweol (1988) US Patent US4748258 Apt_BR
dc.description.referenceBaggenstoss, J., Poisson, L., Luethi, R., Perren, R., Escher, F., Influence of water quench cooling on degassing and aroma stability of roasted coffee (2007) J Agric Food Chem, 55, pp. 6685-6691. , COI: 1:CAS:528:DC%2BD2sXns1CksLY%3Dpt_BR
dc.description.referenceFranca, A.S., Oliveira, L.S., Oliveira, R.C.S., Agresti, P.C.M., Augusti, R., A preliminary evaluation of the effect of processing temperature on coffee roasting degree assessment (2009) J Food Eng, 92, pp. 345-352. , COI: 1:CAS:528:DC%2BC3cXivVGrs78%3Dpt_BR
dc.description.referenceBottazzi, D., Farina, S., Milani, M., Montorsi, L., A numerical approach for the analysis of the coffee roasting process (2012) J Food Eng, 112, pp. 243-252. , COI: 1:CAS:528:DC%2BC38Xntlylsro%3Dpt_BR
dc.description.referenceOosterveld, A., Voragen, A.G.J., Schols, H.A., Effect of roasting on the carbohydrate composition of Coffea arabica beans (2003) Carbohydr Polym, 54, pp. 183-192. , COI: 1:CAS:528:DC%2BD3sXmvV2ks7o%3Dpt_BR
dc.description.referenceRedgwell, R.J., Trovato, V., Curti, D., Fischer, M., Effect of roasting on degradation and structural features of polysaccharides in arabica coffee beans (2002) Carbohydr Res, 337, pp. 421-431. , COI: 1:CAS:528:DC%2BD38XhtlKqtLk%3Dpt_BR
dc.description.referenceSpeer, K., Kölling-Speer, I., The lipid fraction of the coffee bean (2006) Braz J Plant Physiol, 18, pp. 201-216. , COI: 1:CAS:528:DC%2BD28XnsVWjsr4%3Dpt_BR
dc.description.referenceLago, R.C.A., Lipídios em grãos (2001) Boletim do CEPA, 19, pp. 319-340pt_BR
dc.description.referenceHruschka, A., Speer, K., Amadò, R., Battaglia, R., Cafestal in coffee (1997) In: Amadò R, Battaglia R(eds), 3, pp. 655-658. , Proceedings of Euro Food Chem IX, Interlaken, Switzerland:pt_BR
dc.description.referenceSpeer, K., Hruschka, A., Kurzrock, T., Kölling-Speer, I., Parliament, T.H., Ho, C.-T., Schieberle, P., Diterpenes in coffee (2000) Caffeinated beverages, health benefits, physiological effects, and chemistry. ACS symposium series, 754, pp. 241-251pt_BR
dc.description.referenceDias, R.C.E., Faria, A.F., Mercadante, A.Z., Bragagnolo, N., Benassi, M.T., Comparison of extraction methods for kahweol and cafestol in roasted coffee (2013) J Braz Chem Soc, 24, pp. 492-499. , COI: 1:CAS:528:DC%2BC3sXotlyrtb8%3Dpt_BR
dc.description.referenceDias, R.C.E., Campanha, F.G., Vieira, L.G.E., Pereira, L.P., Pot, D., Marraccini, P., Benassi, M.T., Evaluation of kahweol and cafestol in coffee tissues and roasted coffee by a new high-performance liquid chromatography methodology (2010) J Agric Food Chem, 58, pp. 88-93. , COI: 1:CAS:528:DC%2BD1MXhsVKmu73Fpt_BR
dc.description.referenceRubayiza, A.B., Meurens, M., Chemical discrimination of arabica and robusta coffees by Fourier transform Raman spectroscopy (2005) J Agric Food Chem, 53, pp. 4654-4659. , COI: 1:CAS:528:DC%2BD2MXktF2rs70%3Dpt_BR
dc.description.referenceKurzrock, T., Speer, K., Identification of kahweol fatty acid esters in arabica coffee by means of LC/MS (2001) J Sep Sci, 24, pp. 843-848. , COI: 1:CAS:528:DC%2BD3MXptleht7g%3Dpt_BR
dc.description.referenceRoos, B., Van Der Weg, G., Urgert, R., Van De Bovenkamp, P., Charrier, A., Katan, M.B., Levels of cafestol, kahweol, and related diterpenoids in wild species of the coffee plant Coffea (1997) J Agric Food Chem, 45, pp. 3065-3069pt_BR
dc.description.referenceSpeer, K., Mischnick, P., 16-O-Methylcafestol-ein neues Diterpen im Kaffee Entdeckung und Identifizierung (1989) Eur Food Res Technolpt_BR
dc.description.referencePettitt Junior, B.C., Identification of the diterpene esters in arabica and canephora coffees (1987) J Agric Food Chem, 35, pp. 549-551pt_BR
dc.description.referenceGuerrero, G., Suárez, M., Moreno, G., Chemosystematic study of diterpenoids in green coffee beans. In: International conference on coffee science (ASIC) (2005) pp 292–296pt_BR
dc.description.referenceKölling-Speer, I., Kurt, A., Nguyen, T., Speer, K., Cafestol and dehydrocafestol in roasted coffee. In: International colloquium on the chemistry of coffee (1997) pp 201–204pt_BR
Appears in Collections:Unicamp - Artigos e Outros Documentos

Files in This Item:
File Description SizeFormat 
2-s2.0-84911987191.pdf1.06 MBAdobe PDFView/Open

Items in DSpace are protected by copyright, with all rights reserved, unless otherwise indicated.