Caffeine, trigonelline, chlorogenic acids and sucrose diversity in wild Coffea arabica L. and C. canephora P. accessions

Ky, Chin‐Long; Louarn, Jacques; Dussert, Stéphane; Guyot, Bernard; Hamon, Serge; Noirot, Michel

doi:10.1016/s0308-8146(01)00204-7

Cited by 330 publications

(327 citation statements)

References 19 publications

Supporting

Mentioning

248

Contrasting

Unclassified

Order By: Relevance

“…14,31 Robusta coffee has higher levels of caffeine, lower levels of cafestol and an absence of kahweol when compared to arabica coffee. 6,8,11,13,14,[16][17][18][19]25 Considering that each brand can adopt a different blend, the differences among the raw material, especially the species employed (arabica and robusta), in addition to the differences of the roasting degrees and defects, generated variability between the samples for all compounds studied. The parameters that had less variation among the products were caffeine, nicotinic acid and cafestol with a coefficient of variation (CV) less than 20%.…”

Section: Resultsmentioning

confidence: 99%

“…2,4 In general, arabica coffee has a higher concentration of carbohydrates, lipids and trigonelline in the green and roasted products, providing a superior sensorial cup quality, and robusta coffee has high levels of caffeine. [5][6][7][8] Conversely, robusta coffee is widely accepted in market due to its low cost, and it is considerably used in blends with arabica. 2 In Brazil, more than 80% of the commercial roasted coffee are blends of the C. arabica and C. canephora species, which offer a low cost product and a beverage adjusted to the preference or habits of consumers.…”

mentioning

confidence: 99%

“…The highest caffeine contents have been reported for robusta coffee and coffees with small proportions of defective grains. 6,11,13,14,[17][18][19][20][21] The roasting process promotes the degradation of trigonelline and chlorogenic acid (CGA), 19,22 causing variation in their concentrations depending on the presence and on the type of defective beans present. 20,23 Higher levels of trigonelline and nicotinic acid (product of the trigonelline degradation) have been reported for roasted arabica coffee, and higher levels of CGAs have been reported for roasted robusta coffee.…”

mentioning

confidence: 99%

See 2 more Smart Citations

Discrimination of commercial roasted and ground coffees according to chemical composition

Souza¹,

Benassi²

2012

J. Braz. Chem. Soc.

View full text Add to dashboard Cite

Cafés torrados e moídos comerciais (38 amostras) e cafés com espécie conhecida (arábica e robusta) foram caracterizados por análise de componentes principais, utilizando-se como variáveis, ácido nicotínico, trigonelina, ácido 5-o-cafeoilquínico (5-CQA), cafeína, caveol e cafestol, potencialmente indicadoras das espécies. O estudo objetivou avaliar a importância desses parâmetros na discriminação entre cafés. Ácido nicotínico foi eficiente na caracterização da torra. Trigonelina e 5-CQA destacaram-se pela variabilidade, tanto entre as amostras puras, como nos cafés comerciais. O maior potencial de discriminação entre as espécies foi atribuído aos parâmetros termoestáveis (cafeína, caveol e cafestol). No geral, maiores teores de cafeína e menores de diterpenos (caveol e cafestol) foram relacionados a proporções de robusta mais elevadas no produto, constatando-se uma tendência de diminuição na razão caveol/cafestol e aumento na razão cafeína/caveol. Esses dois novos parâmetros (razões caveol/cafestol e cafeína/caveol) foram propostos como ferramentas para avaliação da adição de robusta em cafés comerciais.Roasted and ground 38 commercial coffees and coffees of known species (arabica, robusta) were characterized by principal component analysis using as variables nicotinic acid, trigonelline, 5-o-caffeoylquinic acid (5-CQA), caffeine, kahweol and cafestol, which are potentially indicative of species. The objective of the study was to assess the relevance of such parameters in coffee discrimination. Nicotinic acid allowed the characterization of roasting degree. Trigonelline and 5-CQA presented variability among arabica and robusta coffees as well as among commercial ones. Thermostable parameters (caffeine, kahweol and cafestol) had high discriminative potential between the species. In general, high levels of caffeine and low levels of diterpenes (kahweol and cafestol) were related with higher proportions of robusta in the products, which were observed by the decreasing kahweol/cafestol ratio and increasing caffeine/kahweol ratio. The use of these new parameters (kahweol/cafestol and caffeine/kahweol ratios) was suggested as tools for assessing the addition of robusta in commercial coffees.Keywords: arabica, robusta, pca, kahweol/cafestol, caffeine/kahweol IntroductionCoffee is one of the main food commodities in the worldwide economy, and it is the most consumed beverage after tea. 1 Brazil is the world leader in the production and exportation of coffee 2 because Brazil is a heavy producer of both Coffea arabica (arabica) and Coffea canephora (robusta) species. 3 Arabica and robusta coffees differ considerably in price, sensorial quality and acceptance. 2,4 In general, arabica coffee has a higher concentration of carbohydrates, lipids and trigonelline in the green and roasted products, providing a superior sensorial cup quality, and robusta coffee has high levels of caffeine. [5][6][7][8] Conversely, robusta coffee is widely accepted in market due to its low cost, and it is considerably used in blends with arabica....

show abstract

Section: Resultsmentioning

confidence: 99%

mentioning

confidence: 99%

mentioning

confidence: 99%

See 1 more Smart Citation

Discrimination of commercial roasted and ground coffees according to chemical composition

Souza¹,

Benassi²

2012

J. Braz. Chem. Soc.

View full text Add to dashboard Cite

show abstract

“…[11] Hence, many studies of green coffee bean extract (GCBE) have been dedicated to the identification of the chemical compositions of green coffee beans. In these studies, analytical techniques employing HPLC, [12,13] HPGF chromatography, [14] LC-MS, [15] UV-Visible spectrophotometry, [16] or a combination of some of those methods [17] have been used, and components such as caffeine, sucrose, trigonelline, many isomers of chlorogenic acid, amino acids, other organic acids, and some metal ions have been analyzed. All the above conventional methodologies require appropriate extraction, purification, and chemical derivatization of each component.…”

Section: Introductionmentioning

confidence: 99%

Complex mixture analysis of organic compounds in green coffee bean extract by two‐dimensional NMR spectroscopy

Wei

Furihata

et al. 2010

Magnetic Reson in Chemistry

View full text Add to dashboard Cite

A complex mixture analysis by one-and two-dimensional nuclear magnetic resonance (NMR) spectroscopy was carried out for the first time for the identification and quantification of organic compounds in green coffee bean extract (GCBE). A combination of 1 H-1 H DQF-COSY, 1 H-13 C HSQC, and 1 H-13 C CT-HMBC two-dimensional sequences was used, and 16 compounds were identified. In particular, three isomers of caffeoylquinic acid were identified in the complex mixture without any separation. In addition, GCBE components were quantified by the integration of carbon signals by use of a relaxation reagent and an inverse-gated decoupling method without a nuclear Overhauser effect. This NMR methodology provides detailed information about the kinds and amounts of GCBE components, and in our study, the chemical makeup of GCBE was clarified by the NMR results.

show abstract

“…Estes metabólitos são alguns dos precursores do aroma do café. 2 A trigonelina é rapidamente decomposta na torra do café em muitos componentes voláteis, mas mesmo assim é encontrada no café torrado em concentrações mais baixas. 1 Os ACG são os principais compostos fenólicos encontrados no café, sendo ésteres de ácidos trans-cinâmico tais como, ácidos cafeico, ferúlico e p-cumárico com ácido quínico.…”

Section: Introductionunclassified

Efeito do solvente na extração de ácidos clorogênicos, cafeína e trigonelina em Coffea arabica

Moreira¹,

Scheel²,

Hatumura³

et al. 2014

Quím. Nova

View full text Add to dashboard Cite

SOLVENT EFFECTS ON EXTRACTION OF CHLOROGENIC ACIDS, CAFFEINE AND TRIGONELLINE IN Coffea arabica.In this research work the effects of four solvents and their mixtures on the extraction of chlorogenic acids, caffeine and trigonelline in crude extracts of four coffee cultivars, traditional red bourbon, IAPAR59, IPR101 and IPR108 cultivars, were investigated by UV spectrophotometry and UV spectra obtained from RP-HPLC-DAD. The experimental results and the principal component analysis of UV spectra showed that the effect of solvent extraction of the metabolites does not depend on cultivars, because the spectral characteristics are similar, but the concentrations are different. The UV and UV-DAD spectra for four simplex centroid design mixtures were also similar but the concentrations of caffeine, trigonelline and the chlorogenic acids are different and depend on the solvent used in the extraction.Keywords: fingerprint; mixture design; Coffea arabica. INTRODUÇÃOOs grãos do café contêm proteinas, lipidios, ácidos nucleicos, carboidratos, clorofila, carotenóides, enzimas e hormônios. Quando torrados, estes constituintes são destruidos ou podem ser transformados em uma grande variedade de novos compostos. 1 Os grãos do café verde também contém compostos biologicamente ativos como a cafeína, ácidos clorogenicos (ACG), trigonelina, entre outros. Estes metabólitos são alguns dos precursores do aroma do café. 2 A trigonelina é rapidamente decomposta na torra do café em muitos componentes voláteis, mas mesmo assim é encontrada no café torrado em concentrações mais baixas. 1 Os ACG são os principais compostos fenólicos encontrados no café, sendo ésteres de ácidos trans-cinâmico tais como, ácidos cafeico, ferúlico e p-cumárico com ácido quínico. 3 São metabólitos secundários de grande interesse econômico porque também contribuem na formação de pigmentos e sabor dos grãos do café, determinando assim a qualidade e aceitação da bebida. A cafeína, por ser o principal metabólito fisiologicamente ativo e o alcalóide quantitativamente mais importante do café, foi e ainda é o mais estudado desde a sua descoberta e identificação. 1 As duas variedades comerciais mais importantes de café são a Coffea arabica e a Coffea canephora syn. Coffea robusta, sendo C. arabica de qualidade superior. Por esta razão, vários trabalhos relatam métodos para discriminar as duas espécies. 4-9 Embora existam milhares de artigos na literatura sobre cafés defeituosos e não-defeituosos, 10,11 propriedades antioxidantes dos metabólitos, 12 os efeitos do café na saúde, 13-15 os efeitos da torrefação dos grãos de café, 12 a qualidade da bebida, 16-20 entre outros, poucos são os relatos na literatura sobre o efeito do solvente na extração de ácidos clorogênicos, cafeína e trigonelina, principalmente na variedade Coffea arabica.Nos programas de melhoramento genético do café o objetivo é desenvolver diferentes cultivares para promover ganhos na produtividade e também agregar características agronômicas de resistência às pragas e doenças. Por outro lado, a composição...

show abstract

Caffeine, trigonelline, chlorogenic acids and sucrose diversity in wild Coffea arabica L. and C. canephora P. accessions

Cited by 330 publications

References 19 publications

Discrimination of commercial roasted and ground coffees according to chemical composition

Discrimination of commercial roasted and ground coffees according to chemical composition

Complex mixture analysis of organic compounds in green coffee bean extract by two‐dimensional NMR spectroscopy

Efeito do solvente na extração de ácidos clorogênicos, cafeína e trigonelina em Coffea arabica

Contact Info

Product

Resources

About