Identification of chemical clusters discriminators of the roast degree in Arabica and Robusta coffee beans |
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Authors: | Natalina Cavaco Bicho António Eduardo Leitão José Cochicho Ramalho Fernando Cebola Lidon |
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Affiliation: | 1.Departmento de Ciências e Tecnologia da Biomassa, Campus da Caparica, Faculdade de Ciências e Tecnologia,New University of Lisbon,Monte de Caparica,Portugal;2.Centro de Ecofisiologia, Bioquímica e Biotecnologia Vegetal/Instituto de Investiga??o Científica Tropical,I.P., Quinta do Marquês,Oeiras,Portugal |
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Abstract: | To identify chemical parameters that might be used as discriminators, pH, soluble solids, caffeine, trigonelline, total caffeoylquinic
acids, 3-O-caffeoylquinic acid, 4-O-caffeoylquinic acid, 5-O-caffeoylquinic acid, total dicaffeoylquinic acids, 3,4-O-dicaffeoylquinic acid, 3,5-O-dicaffeoylquinic acid, 4,5-O-dicaffeoylquinic acid, total feruloylquinic acids, 3-O-feruloylquinic acid, and 5-O-feruloylquinic acid were measured in Arabica and Robusta coffees submitted to three roasting levels. It was found that the
fraction of soluble solids increased with roasting level, being slightly higher in Robusta roasted coffee. The contents of
caffeine did not vary significantly between roasting degrees within the Arabica and Robusta samples, respectively, revealing
a considerable stability during browning. The contents of trigonelline in Arabica and Robusta coffee decreased significantly
with browning intensification. Overall, the levels of chlorogenic acids remained higher in Robusta roasted coffee beans but
decreased sharply with roast increase. With roasting intensification, the ratio of total caffeoylquinic acids, total dicaffeoylquinic
acids, and total feruloylquinic acids varied markedly in both species, with the proportion of total caffeoylquinic acids and
total feruloylquinic acids increasing significantly, whereas the opposite occurred with dicaffeoylquinic acids. One can conclude,
through the application of a multivariate analysis, that these chemicals form four clusters, constituting caffeine, trigonelline,
total dicaffeoylquinic acids, and total feruloylquinic acids a relevant group for T3 roasting level discrimination, in both coffee species. Additionally, detailing discriminators for roasting intensity in Arabica
coffee might be caffeine, trigonelline, 3-O-caffeoylquinic acid, and 4-O-caffeoylquinic acid, whereas in Robusta roasted coffee are trigonelline, 3-O-caffeoylquinic acid, 4-O-caffeoylquinic acid, 5-O-caffeoylquinic acid, 3,4-O-dicaffeoylquinic acid, 3,5-O-dicaffeoylquinic acid, 4,5-O-dicaffeoylquinic acid, 3-O-feruloylquinic acid, and 5-O-feruloylquinic acid. |
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