期刊
FOOD CHEMISTRY
卷 118, 期 3, 页码 851-855出版社
ELSEVIER SCI LTD
DOI: 10.1016/j.foodchem.2009.05.042
关键词
Coffee; Post-harvesting; Semi-dry post-harvesting method; Wet post-harvesting method; Chlorogenic acid; Trigonelline; Sucrose
资金
- CBPandD/Cafe-EMBRAPA
- CNPq
- FAPERJ
The levels of nine chlorogenic acids, caffeine, trigonelline and sucrose were determined by HPLC-UV and HPLC-RI systems in wet and semi-dry post-harvested coffee seeds from 17 Brazilian Arabica cultivars and progenies. Coffees processed by wet method showed higher contents of chlorogenic acids (p = 0.02) and trigonelline (p < 0.01), and lower content of sucrose (p = 0.02) compared to those produced by a semi-dry method. Regarding caffeine, no difference was observed between both methods. The implications of the differences observed in the chemical composition of coffee seeds treated by wet and semi-dry methods on cup quality deserve investigation. (C) 2009 Elsevier Ltd. All rights reserved.
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