Discrimination between arabica and robusta coffee species on the basis of their tocopherol profiles |
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Authors: | R.C. Alves S. Casal M.R. Alves M.B. Oliveira |
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Affiliation: | 1. REQUIMTE/Serviço de Bromatologia, Faculdade de Farmácia, Universidade do Porto, Rua Aníbal Cunha 164, 4099-030 Porto, Portugal;2. ESTG, Instituto Politécnico de Viana do Castelo, Av. do Atlântico, Apartado 574, 4900-348 Viana do Castelo, Portugal |
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Abstract: | The tocopherol profiles of arabica and robusta coffee beans, both green and roasted, were ascertained. A solid-liquid micro-extraction method was used, and the quantification performed by normal-phase HPLC/diode-array/fluorescence detection. Regarding green arabicas, the mean contents were 2.7 ± 0.4 mg/100 g, for α-tocopherol, and 8.0 ± 0.9 mg/100 g, for β-tocopherol. For green robustas, mean values of 1.7 ± 0.3 and 2.1 ± 0.3 mg/100 g were found for α- and β-tocopherol, respectively. Generally, more than 90% of tocopherols remained after the roasting procedure, except for β-tocopherol in robustas, whose mean degradation was approximately 25% when expressed as dry weight. No γ-tocopherol was detected in any sample. The results show that tocopherol profile could be useful in the discrimination of arabica and robusta coffees (either green or roasted). |
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Keywords: | Tocopherols Vitamin E Arabica Robusta Coffee Beans Green Roasted |
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