Roast effects on coffee amino acid enantiomers

被引:46
作者
Casal, S [1 ]
Mendes, E [1 ]
Oliveira, MBPP [1 ]
Ferreira, MA [1 ]
机构
[1] Univ Porto, Fac Farm, Serv Bromatol, REQUIMTE, P-4099030 Oporto, Portugal
关键词
coffee; L- and D-amino acids; racemisation value; roasting; food safety;
D O I
10.1016/j.foodchem.2004.02.039
中图分类号
O69 [应用化学];
学科分类号
081704 ;
摘要
The effects of roast on the amino acid enantiomers (D- and L-) of two green coffee samples (arabica and robusta) were determined, by gas chromatography, on a Chirasil L-Val column. The free amino acids were present in low amounts in both green samples and destroyed to a very high degree with roast. After hydrolysis, the amino acids behaved according to their thermal stabilities: some amino acids remained unchanged whilst the more thermally sensitive were slightly reduced. Generally, the mean free amino acid racemisation value was higher than that calculated after hydrolysis, and was also higher for the robusta sample. In both cases, an increase in the racemisation value with temperature was observed, with aspartic acid being the most sensitive amino acid. The results suggested that the robusta coffee matrix is more affected by roast than the arabica. The amount Of D-amino, acids ingested per coffee cup does not seem to constitute a serious food safety problem. (C) 2004 Elsevier Ltd. All rights reserved.
引用
收藏
页码:333 / 340
页数:8
相关论文
共 26 条
[1]   ANALYSIS OF FREE AMINO-ACIDS IN GREEN COFFEE BEANS .1. DETERMINATION OF AMINO-ACIDS AFTER PRECOLUMN DERIVATIZATION USING 9-FLUORENYLMETHYLCHLOROFORMATE [J].
ARNOLD, U ;
LUDIWG, E ;
KUHN, R ;
MOSCHWITZER, U .
ZEITSCHRIFT FUR LEBENSMITTEL-UNTERSUCHUNG UND-FORSCHUNG, 1994, 199 (01) :22-25
[2]  
BAXTER BH, 1996, HDB FOOD ANAL, V1
[3]   Chromatographic determination of L- and D-amino acids in plants [J].
Brückner, H ;
Westhauser, T .
AMINO ACIDS, 2003, 24 (1-2) :43-55
[4]   GAS-CHROMATOGRAPHIC DETECTION OF D-AMINO ACIDS AS COMMON CONSTITUENTS OF FERMENTED FOODS [J].
BRUCKNER, H ;
HAUSCH, M .
CHROMATOGRAPHIA, 1989, 28 (9-10) :487-492
[5]   Gas chromatographic quantification of amino acid enantiomers in food matrices by their N(O,S)-ethoxycarbonyl heptafluorobutyl ester derivatives [J].
Casal, S ;
Oliveira, MB ;
Ferreira, MA .
JOURNAL OF CHROMATOGRAPHY A, 2000, 866 (02) :221-230
[6]   Development of an HPLC/diode-array detector method for simultaneous determination of trigonelline, nicotinic acid, and caffeine in coffee [J].
Casal, S ;
Oliveira, MV ;
Ferreira, MA .
JOURNAL OF LIQUID CHROMATOGRAPHY & RELATED TECHNOLOGIES, 1998, 21 (20) :3187-3195
[7]   HPLC/diode-array applied to the thermal degradation of trigonelline, nicotinic acid and caffeine in coffee [J].
Casal, S ;
Oliveira, MB ;
Ferreira, MA .
FOOD CHEMISTRY, 2000, 68 (04) :481-485
[8]  
CASAL S, 2001, P 19 COLL ASIC PAR A
[9]  
Clarke R. J., 1987, Coffee. Volume 2: Technology, V2, P73, DOI DOI 10.1007/978-94-009-3417-7_4
[10]  
CLIFFORD M N, 1985, P305