Teores de compostos bioativos em cafés torrados e moídos comerciais Levels of bioactive compounds in commercial roasted and ground coffees

• Main Authors: Romilaine Mansano Nicolau de Souza, Gisele André Baptista Canuto, Rafael Carlos Eloy Dias, Marta de Toledo Benassi
• Format: Article
• Language: English
• Published: Sociedade Brasileira de Química 2010-01-01
• Series: Química Nova
• Subjects: caffeine; kahweol; cafestol
• Online Access: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0100-40422010000400023

<abstract language="eng">The amounts of nicotinic acid, trigonelline, 5-CQA, caffeine, kahweol and cafestol in 38 commercial roasted coffees ranged from 0.02 to 0.04; 0.22 to 0.96; 0.14 to 1.20; 1.00 to 2.02; 0.10 to 0.80 and 0.25 to 0.55 g/100 g, respectively. Evaluation of color and content of thermo-labile compounds indicated similarity in roasting degree. Differences in the levels of diterpenes and caffeine, components less influenced by the roasting degree, could be mainly explained by the species used (arabica and robusta). Gourmet coffees showed high concentrations of diterpenes, trigonelline and 5-CQA and low levels of caffeine, indicating high proportion of arabica coffee.