期刊
LWT-FOOD SCIENCE AND TECHNOLOGY
卷 125, 期 -, 页码 -出版社
ELSEVIER
DOI: 10.1016/j.lwt.2020.109344
关键词
Coffee; Yerba mate tea; LC-MS/MS; Methylxantines; Nicotinic acid; Nicotinamide; Roasted grain beverages
资金
- Polish Ministry of Science and Higher Education [0911/SBAD/0382]
The differences among several popular brewed beverages in relation to content of caffeine, theobromine, theophylline, trigonelline, nicotinic acid and amide were studied. Caffeine, the main active component of the green and roasted Arabica and Robusta coffees, was also found in Yerba mate tea and other beverages such as teas. On the other hand, it has been found that roasted grain beverages that are used as a coffee substitute contain 5000-10000 times less caffeine. In addition the effect of coffee treatment such as roasting, steaming and decaffeination processes of coffee beans was analyzed. It was shown that the steaming and/or light roasting processes have influenced the methylxantines and trigonelline content. Decaffeination process has decreased the level of theobromine and theophylline and increased the content of nicotinic acid and there was no change in nicotinamide in Vietnam Robusta coffees.
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