Profile and levels of bioactive amines in green and roasted coffee
The profile and levels of bioactive amines in green and roasted coffee were investigated. Coffea arabica L., variety ‘catuaı́ vermelho’, was harvested in São Sebastião do Paraı́so, state of Minas Gerais, Brazil. The green coffee was roasted at two degrees—American and French (300 °C for 6 and 12 min...
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| Published in: | Food chemistry Vol. 82; no. 3; pp. 397 - 402 |
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| Format: | Journal Article |
| Language: | English |
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2003
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| Abstract | The profile and levels of bioactive amines in green and roasted coffee were investigated.
Coffea arabica L., variety ‘catuaı́ vermelho’, was harvested in São Sebastião do Paraı́so, state of Minas Gerais, Brazil. The green coffee was roasted at two degrees—American and French (300 °C for 6 and 12 min, respectively). The samples were analysed for bioactive amines. Roasted samples were also analysed for moisture content, water activity and
L
∗
a
∗
b
∗ colour characteristics. Total amine levels in green coffee ranged from 3.03 to 4.44 mg/100 g. The predominant amines in green coffee were serotonin and putrescine, followed by spermidine and spermine. The degree of roasting did not affect moisture content or water activity of the coffee bean. Hue angle and saturation were higher for American than for French coffee. The profile and levels of bioactive amines in roasted coffee differed significantly from green coffee. The prevailing amine in roasted coffee was serotonin, followed by spermidine. Putrescine and spermine were not detected in roasted coffee. The presence of agmatine was detected in French roasted coffee. American roasted coffee had lower amine levels than French, which indicated that, the stronger the degree of roasting, the higher were the total levels of amines. |
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| AbstractList | The profile and levels of bioactive amines in green and roasted coffee were investigated. Coffea arabica L., variety ‘catuaı́ vermelho’, was harvested in São Sebastião do Paraı́so, state of Minas Gerais, Brazil. The green coffee was roasted at two degrees—American and French (300 °C for 6 and 12 min, respectively). The samples were analysed for bioactive amines. Roasted samples were also analysed for moisture content, water activity and L∗a∗b∗ colour characteristics. Total amine levels in green coffee ranged from 3.03 to 4.44 mg/100 g. The predominant amines in green coffee were serotonin and putrescine, followed by spermidine and spermine. The degree of roasting did not affect moisture content or water activity of the coffee bean. Hue angle and saturation were higher for American than for French coffee. The profile and levels of bioactive amines in roasted coffee differed significantly from green coffee. The prevailing amine in roasted coffee was serotonin, followed by spermidine. Putrescine and spermine were not detected in roasted coffee. The presence of agmatine was detected in French roasted coffee. American roasted coffee had lower amine levels than French, which indicated that, the stronger the degree of roasting, the higher were the total levels of amines. The profile and levels of bioactive amines in green and roasted coffee were investigated. Coffea arabica L., variety ‘catuaı́ vermelho’, was harvested in São Sebastião do Paraı́so, state of Minas Gerais, Brazil. The green coffee was roasted at two degrees—American and French (300 °C for 6 and 12 min, respectively). The samples were analysed for bioactive amines. Roasted samples were also analysed for moisture content, water activity and L ∗ a ∗ b ∗ colour characteristics. Total amine levels in green coffee ranged from 3.03 to 4.44 mg/100 g. The predominant amines in green coffee were serotonin and putrescine, followed by spermidine and spermine. The degree of roasting did not affect moisture content or water activity of the coffee bean. Hue angle and saturation were higher for American than for French coffee. The profile and levels of bioactive amines in roasted coffee differed significantly from green coffee. The prevailing amine in roasted coffee was serotonin, followed by spermidine. Putrescine and spermine were not detected in roasted coffee. The presence of agmatine was detected in French roasted coffee. American roasted coffee had lower amine levels than French, which indicated that, the stronger the degree of roasting, the higher were the total levels of amines. |
| Author | Araújo, Clarissa M. Glória, M.Beatriz A. Nogueira, Francisco D. Gonçalves, Flávia R.B. Coelho, Ana Flávia S. Cirilo, Marcos P.G. |
| Author_xml | – sequence: 1 givenname: Marcos P.G. surname: Cirilo fullname: Cirilo, Marcos P.G. organization: Departamento de Alimentos, Faculdade de Farmácia, Universidade Federal de Minas Gerais, Av. Olegário Maciel 2360, Belo Horizonte, MG, CEP 30180-112, Brazil – sequence: 2 givenname: Ana Flávia S. surname: Coelho fullname: Coelho, Ana Flávia S. organization: Departamento de Alimentos, Faculdade de Farmácia, Universidade Federal de Minas Gerais, Av. Olegário Maciel 2360, Belo Horizonte, MG, CEP 30180-112, Brazil – sequence: 3 givenname: Clarissa M. surname: Araújo fullname: Araújo, Clarissa M. organization: Departamento de Alimentos, Faculdade de Farmácia, Universidade Federal de Minas Gerais, Av. Olegário Maciel 2360, Belo Horizonte, MG, CEP 30180-112, Brazil – sequence: 4 givenname: Flávia R.B. surname: Gonçalves fullname: Gonçalves, Flávia R.B. organization: Departamento de Alimentos, Faculdade de Farmácia, Universidade Federal de Minas Gerais, Av. Olegário Maciel 2360, Belo Horizonte, MG, CEP 30180-112, Brazil – sequence: 5 givenname: Francisco D. surname: Nogueira fullname: Nogueira, Francisco D. organization: Laboratório de Qualidade do Café, EPAMIG, Universidade Federal de Lavras, Lavras, MG, Brazil – sequence: 6 givenname: M.Beatriz A. surname: Glória fullname: Glória, M.Beatriz A. email: beatriz@farmacia.ufmg.br organization: Departamento de Alimentos, Faculdade de Farmácia, Universidade Federal de Minas Gerais, Av. Olegário Maciel 2360, Belo Horizonte, MG, CEP 30180-112, Brazil |
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| Cites_doi | 10.1002/jsfa.2740580111 10.1021/jf60212a047 10.1016/0031-9422(77)83004-5 10.1111/j.1745-4565.1993.tb00114.x 10.1016/0924-2244(94)90070-1 10.1016/0003-9861(59)90516-8 10.1016/S0031-9422(00)91417-1 10.1016/S0031-9422(98)00555-X 10.1016/S0378-5173(96)04691-1 10.1146/annurev.bi.53.070184.003533 10.1016/S0031-9422(00)85864-1 10.1016/0021-9673(95)01186-2 10.1021/jf980997d 10.1016/0308-8146(81)90008-X 10.1021/jf60164a018 10.1021/jf980159j 10.1016/S0924-2244(00)89169-4 10.1093/jaoac/80.5.1006 10.1016/0378-4347(91)80246-9 10.1300/J030v08n04_06 10.1080/11263507409426339 10.1002/(SICI)1521-3803(20000101)44:1<23::AID-FOOD23>3.0.CO;2-B |
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| Keywords | Roasting Serotonin Bioactive amines Coffee Agmatine Amine Green coffee Roasted coffee Profile |
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Coffea arabica L., variety ‘catuaı́ vermelho’, was harvested in São... The profile and levels of bioactive amines in green and roasted coffee were investigated. Coffea arabica L., variety ‘catuaı́ vermelho’, was harvested in São... |
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| SubjectTerms | Agmatine Bioactive amines Biological and medical sciences Coffee Coffee, tea and other stimulative beverage industries Food industries Fundamental and applied biological sciences. Psychology Roasting Serotonin |
| Title | Profile and levels of bioactive amines in green and roasted coffee |
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