Use of asparaginase for acrylamide mitigation in coffee and its influence on the content of caffeine, chlorogenic acid, and caffeic acid

• Published in: Food chemistry Vol. 338; p. 128045
• Main Authors: Corrêa, Carla Levi Oliveira, das Merces Penha, Edmar, dos Anjos, Marianna Ramos, Pacheco, Sidney, Freitas-Silva, Otniel, Luna, Aderval Severino, Gottschalk, Leda Maria Fortes
• Format: Journal Article
• Language: English
• Published: England Elsevier Ltd 15-02-2021
• Subjects: Acrylamide; Acrylamide - analysis; Asparaginase; Asparaginase - metabolism; Caffeic acid; Caffeic Acids - analysis; Caffeic Acids - isolation & purification; Caffeine; Caffeine - analysis; Caffeine - isolation & purification; Chlorogenic acid; Chlorogenic Acid - analysis; Chlorogenic Acid - isolation & purification; Chromatography, High Pressure Liquid; Coffee; Coffee - chemistry; Coffee - metabolism; Hydrolysis; Solid Phase Extraction; Tandem Mass Spectrometry; Acrylamide; Chlorogenic acid; Coffee; Asparaginase; Caffeic acid; Caffeine
• ISSN: 0308-8146; 1873-7072
• DOI: 10.1016/j.foodchem.2020.128045

•The enzyme-treated green coffee followed by roasting was successful.•The acrylamide content has been reduced to 59%.•Asparaginase did not interfere with bioactive compounds in coffee.
A factorial design with a duplicate in the central point was used to investigate the effect of treating arabica coffee beans with asparaginase. The investigated factors were enzymatic load (1000 and 5000 ASNU/Kg), water percentage (30 and 90%), and hydrolysis time (1 and 3 h). The acrylamide content was determined by UPLC-MS/MS, and the caffeic acid, chlorogenic acid and caffeine concentrations were determined by HPLC-DAD. The statistical analysis was carried out in the R platform using RStudio graphical interface. The results indicated the importance of coffee bean pretreatment with steam, and that the enzyme load reduced the acrylamide content to 65 mg/kg in coffee beans. The predicted reduction was obtained with hydrolysis time of 2 h, water content of 90%, and asparaginase load of 5000 ASNU/kg. The asparaginase treatment did not influence the major bioactive compounds in coffee.