期刊
JOURNAL OF FOOD COMPOSITION AND ANALYSIS
卷 36, 期 1-2, 页码 117-123出版社
ACADEMIC PRESS INC ELSEVIER SCIENCE
DOI: 10.1016/j.jfca.2014.08.005
关键词
Food analysis; Food composition; Tocopherols; Coffee beans; Arabica; Robusta; Roasting; NP-HPLC/FLD; RP-UPLC-ESI/MSn
资金
- Poznan University of Life Sciences, Poznan, Poland [508/82-4]
- Polish Ministry of Science and Higher Education [N312 1410 33]
Three tocopherol (T) homologues, namely alpha-, beta- and gamma-T, were quantified in Arabica and Robusta green and roasted coffee beans caffeinated and decaffeinated by normal phase-high-performance liquid chromatograph/fluorescence detector (NP-HPLC/FLD), and their identity was confirmed by reverse phase-ultra performance liquid chromatography-electrospray ionization/mass spectrometry (RP-UPLC-ESI/MSn). The alkaline saponification procedure, followed by extraction with a mixture of solvents composed of n-hexane:ethyl acetate (9:1, v/v), was applied to improve recovery of tocopherols from coffee beans. The average total tocopherol content recorded in coffee bean species was 10.93 mg/100 g (green Robusta), 28.07 mg/100 g (green Arabica), 11.54 mg/100 g (roasted Robusta) and 28.75 mg/100 g (roasted Arabica). The ratio between alpha:beta:gamma tocopherol homologues in Arabica green and roasted coffee beans was 1.4:4.7:0.1 and 2.6:8.1:0.1, respectively. Simultaneously, in Robusta green and roasted coffee beans this ratio was 1.2:1.4:0.1 and 1.7:2.0:0.1, respectively. Thus the unique tocopherol homologue ratio might be used as a tool to distinguish the coffee type (Arabica vs. Robusta). The S-T, the fourth of tocopherol homologues, was not detected in any of the coffee beans studied. Roasting at a temperature above 180 degrees C for 10 min contributed to a decrease of tocopherol concentration. However, after 20 min of roasting a slight increase of tocopherol concentration was observed in both species. (C) 2014 Elsevier Inc. All rights reserved.
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