Maillard reaction precursors and arabica coffee (Coffea arabica L.) beverage quality

Cardoso, Wilton Soares; Dias, Sandy Rodrigues; Coelho, Vinicius Serafim; Pereira, Lucas Louzada; Fioresi, Deusélio Bassini; Pinheiro, Flávia de Abreu

doi:10.1016/j.foohum.2023.01.002

Cited by 9 publications

(3 citation statements)

References 32 publications

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“…The results of caffeine dissolution research using 10 % ethyl acetate showed that the decaffeination process produced coffee beans with a decreased brightness value [29]. Discoloration of the coffee bean surface is caused by the Maillard reaction involving carboxyl group compounds from reducing sugars and amino acids [30]. The heat used in coffee preparation prior to decaffeination can break peptide bonds between amino acids in protein molecules or hydrogen bonds between amino acids and other compounds.…”

Section: Color Intensitymentioning

confidence: 99%

Effect Solvent and Extraction Method on the Characteristics of Green Bean Robusta Coffee

Winarsih,

Sukardi,

Wachid

et al. 2024

BIO Web Conf.

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One of the chemical elements found in coffee is caffeine, which is the second-largest secondary metabolite after chlorogenic acid. Robusta coffee has a higher caffeine content than Arabica. Low-caffeine coffee is an alternative choice for people who are aware to negative effects of caffeine. Process caffeine reduction was carried out in this reseerach by using the maceration method, soxhletation and microwave exposure with dichloromethane, ethyl acetate and water as solvents. Soxhletationee caffeine content was originally 2.2 % after caffeine was extracted using the soxhletation method using 15 % ethyl acetate solvent, coffee caffeine content was 0.87 %, antioxidant activity (IC 50) was 1 867 mg L-1, total flavonoids were 420.3 mg L-1, lightness 45.7, redness is 2.3 and yellowness 10. The reduction of caffeine content in coffee beans is influenced by the method and duration of extraction as well as the solvent used to dissolve the caffeine.

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Section: Color Intensitymentioning

confidence: 99%

Effect Solvent and Extraction Method on the Characteristics of Green Bean Robusta Coffee

Winarsih,

Sukardi,

Wachid

et al. 2024

BIO Web Conf.

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“…Di akhir reaksi tersebut dihasilkan senyawa melanoidins (pigmen coklat) yang mengubah warna biji kopi menjadi kecoklatan. Saat biji kopi dipanaskan di suhu 190°C, terjadi proses pirolisis sukrosa yang menyebabkan karamelisasi yang bertanggungjawab menggelapkan warna biji kopi (Cao et al, 2023;Cardoso et al, 2023). Sehingga, semakin lama penyangraian semakin gelap warna biji kopi sangrai.…”

Section: Data Spektraunclassified

Studi Miniatur Uv/Vis/Nir Spektrometer untuk Proses Kuantifikasi Mutu Biji Kopi dengan Protokol Cupping Test

Iqbal,

Al Riza,

Sutan

et al. 2024

Tekno. J. Ind. Tek.. Pert.

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Penelitian ini menitikberatkan pada eksplorasi kemampuan spektroskopi UV/Vis/NIR untuk memprediksi parameter cupping test kualitas kopi sangrai. Sampel kopi Arabika disangrai pada suhu 198°C selama 6 menit (Light to Medium), 10 menit (Medium) dan 14 menit (Medium to Dark). Sebanyak 1 kg biji kopi disiapkan untuk tingkat waktu sangrai yang kemudian menghasilkan 20 kelompok sampel untuk menit ke-6 dan masing-masing 25 kelompok sampel pada menit ke-10 dan ke-14. Selanjutnya, dilakukan evaluasi cupping test pada kelompok sampel. Secara simultan pada kelompok sampel yang sama, dilakukan akuisisi data spektra menggunakan instrumen portable Vernier Go Direct SpectroVis Plus dan sensor MEMS (microelectromechanical system) C12880MA. Dari hasil tersebut, menghasilkan 70 total data cupping test dan spektra yang kemudian digunakan sebagai input pembentukan model kalibrasi (prediksi). Partial Least Square Regression (PLSR) digunakan untuk membentuk model dengan Venetian blinds cross-validation 10-folds sebagai validasi internal. Hasil menunjukkan Vernier Go Direct SpectroVis Plus memiliki sensitifitas lebih baik dalam menangkap informasi yang ada pada biji kopi sangrai dan mampu memprediksi beberapa parameter cupping test yaitu

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“…The Maillard reaction is the main pathway for AA formation. This is a reaction between an amino group and a carbonyl group derived from amino acids such as asparagine and reducing sugars, respectively [ 1 ]. FA is formed by pyrolysis of reducing sugars and thermal degradation of some polyphenols such as quinic acid [ 2 ].…”

Section: Introductionmentioning

confidence: 99%

Enhancing analysis of neo-formed contaminants in two relevant food global commodities: Coffee and cocoa

Medina-Orjuela,

Barrios-Rodríguez,

Carranza

et al. 2024

Heliyon

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Maillard reaction precursors and arabica coffee (Coffea arabica L.) beverage quality

Cited by 9 publications

References 32 publications

Effect Solvent and Extraction Method on the Characteristics of Green Bean Robusta Coffee

Effect Solvent and Extraction Method on the Characteristics of Green Bean Robusta Coffee

Studi Miniatur Uv/Vis/Nir Spektrometer untuk Proses Kuantifikasi Mutu Biji Kopi dengan Protokol Cupping Test

Enhancing analysis of neo-formed contaminants in two relevant food global commodities: Coffee and cocoa

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