Incorporation of chlorogenic acids in coffee brew melanoidins

被引:100
作者
Bekedam, E. Koen [1 ]
Schols, Henk A. [1 ]
Van Boekel, Martinus A. J. S. [2 ]
Smit, Gerrit [1 ,3 ]
机构
[1] Univ Wageningen & Res Ctr, Dept Agrotechnol & Food Sci, Lab Food Chem & Prod Design, NL-6700 EV Wageningen, Netherlands
[2] Univ Wageningen & Res Ctr, Dept Agrotechnol & Food Sci, Qual Management Grp, NL-6700 EV Wageningen, Netherlands
[3] Unilever Food & Hlth Res Inst, NL-3130 AC Vlaardingen, Netherlands
关键词
coffee; melanoidins; phenolic; chlorogenic; quinic; caffeic acid; incorporation;
D O I
10.1021/jf073157k
中图分类号
S [农业科学];
学科分类号
09 ;
摘要
The incorporation of chlorogenic acids (CGAs) and their subunits quinic and caffeic acids (QA and CA) in coffee brew melanoidins was studied. Fractions with different molecular weights, ionic charges, and ethanol solubilities were isolated from coffee brew. Fractions were saponified, and the released QA and CA were quantified. For all melanoidin fractions, it was found that more QA than CA was released. QA levels correlated with melanoidin levels, indicating that QA is incorporated in melanoidins. The QA level was correlated with increasing ionic charge of the melanoidin populations, suggesting that QA may contribute to the negative charge and consequently is, most likely, not linked via its carboxyl group. The QA level correlated with the phenolic acid group level, as determined by Folin-Ciocalteu, indicating that QA was incorporated to a similar extent as the polyphenolic moiety from CGA. The QA and CA released from brew fractions by enzymes confirmed the incorporation of intact CGAs. Intact CGAs are proposed to be incorporated in melanoidins upon roasting via CA through mainly nonester linkages. This complex can be written as Mel=CA-QA in which Mel represents the melanoidin backbone, =CA represents CA nonester-linked to the melanoidin backbone, and -QA represents QA ester-linked to CA. Additionally, a total of 12% of QA was identified in coffee brew, whereas only 6% was reported in the literature so far. The relevance of the additional QA on coffee brew stability is discussed.
引用
收藏
页码:2055 / 2063
页数:9
相关论文
共 38 条
[1]   Thermal degradation studies of food melanoidins [J].
Adams, A ;
Borrelli, RC ;
Fogliano, V ;
De Kimpe, N .
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 2005, 53 (10) :4136-4142
[2]   Antioxidant properties of ready-to-drink coffee brews [J].
Anese, M ;
Nicoli, MC .
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 2003, 51 (04) :942-946
[3]   Arabinogalactan proteins are incorporated in negatively charged coffee brew melanoidins [J].
Bekedam, E. Koen ;
De Laat, Marieke P. F. C. ;
Schols, Henk A. ;
Van Boekel, Martinus A. J. S. ;
Smit, Gerrit .
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 2007, 55 (03) :761-768
[4]   High molecular weight melanoidins from coffee brew [J].
Bekedam, E. Koen ;
Schols, Henk A. ;
Van Boekel, Martinus A. J. S. ;
Smit, Gerrit .
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 2006, 54 (20) :7658-7666
[5]  
Belitz H-D., 2004, Food chemistry: translation from the fifth German edition by M. M. Burghagen, V3rd, P1
[6]   HPLC ANALYSIS OF CHLOROGENIC ACID LACTONES IN ROASTED COFFEE [J].
BENNAT, C ;
ENGELHARDT, UH ;
KIEHNE, A ;
WIRRIES, FM ;
MAIER, HG .
ZEITSCHRIFT FUR LEBENSMITTEL-UNTERSUCHUNG UND-FORSCHUNG, 1994, 199 (01) :17-21
[7]   Chemical characterization and antioxidant properties of coffee melanoidins [J].
Borrelli, RC ;
Visconti, A ;
Mennella, C ;
Anese, M ;
Fogliano, V .
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 2002, 50 (22) :6527-6533
[9]   Antioxidant activity of coffee brews [J].
Caemmerer, Bettina ;
Kroh, Lothar W. .
EUROPEAN FOOD RESEARCH AND TECHNOLOGY, 2006, 223 (04) :469-474
[10]   Assessing the antioxidant activity of melanoidins from coffee brews by different antioxidant methods [J].
Delgado-Andrade, C ;
Rufián-Henares, JA ;
Morales, FJ .
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 2005, 53 (20) :7832-7836