Comparison and quantification of chlorogenic acids for differentiation of green Robusta and Arabica coffee beans

被引：33

作者：

Badmos, Sabur ^{[1
]}

Lee, Seung-Hun ^{[1
]}

Kuhnert, Nikolai ^{[1
]}

机构：

[1] Jacobs Univ Bremen, Dept Life Sci & Chem, D-28759 Bremen, Germany

来源：

FOOD RESEARCH INTERNATIONAL | 2019年 / 126卷

关键词：

Chlorogenic acids; Green coffee beans; 16-O-methylcafestol; Isomer ratios; Trihydroxylated chlorogenic acids; NMR; LC-MSn; LDA; LC-MSN IDENTIFICATION; ANTIOXIDANT CAPACITY; HIERARCHICAL SCHEME; 16-O-METHYLCAFESTOL; POLYPHENOLS; CANEPHORA;

D O I：

10.1016/j.foodres.2019.108544

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

Coffea arabica and Coffea canephora (Robusta coffee) are the most commonly consumed coffee varieties globally. In this contribution, NMR was used to confirm the coffee authenticity and LC-ESI-MSn technique was employed to profile and quantify the most abundant chlorogenic acid in 54 different samples of the two coffee varieties from diverse origins. Significant variations were observed for feruloyl quinic acids, dicaffeoyl quinic acids and 5-sinapoylquinic acid while the mono-caffeoyl quinic acids showed no variation when the two coffee varieties were compared. Additionally isomer ratios were explored as a potential marker for coffee authenticity along with a thorough statistical evaluation of rather extensive data set. Robusta 5-CQA when compared with 3,4-DiCQA Robusta shows high positive correlation, similar high correlation coefficient was observed in 5-pCoQA Robusta when compared with 3-pCoQA as against the Arabica.

引用

页数：17

共 50 条

[1] Polysaccharides of green Arabica and Robusta coffee beans
Fischer, M
Reimann, S
Trovato, V
Redgwell, RJ
[J]. CARBOHYDRATE RESEARCH, 2001, 330 (01) : 93 - 101
[2] THE CHLOROGENIC ACIDS CONTENT OF GREEN ROBUSTA COFFEE BEANS AS A POSSIBLE INDEX OF GEOGRAPHIC ORIGIN
CLIFFORD, MN
JARVIS, T
[J]. FOOD CHEMISTRY, 1988, 29 (04) : 291 - 298
[3] Discrimination of Green Arabica and Robusta Coffee Beans by Raman Spectroscopy
Keidel, Anke
von Stetten, David
Rodrigues, Carla
Maguas, Cristina
Hildebrandt, Peter
[J]. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 2010, 58 (21) : 11187 - 11192
[4] Trichromatic colour sorting of Arabica and Robusta coffee beans
Justus, J
[J]. SEVENTEENTH INTERNATIONAL SCIENTIFIC COLLOQUIUM ON COFFEE, NAIROBI, JULY 20-25, 1997, 1997, : 274 - 276
[5] Accurate Differentiation of Green Beans of Arabica and Robusta Coffee Using Nanofluidic Array of Single Nucleotide Polymorphism (SNP) Markers
Zhang, Dapeng
Vega, Fernando E.
Infante, Francisco
Solano, William
Johnson, Elizabeth S.
Meinhardt, Lyndel W.
[J]. JOURNAL OF AOAC INTERNATIONAL, 2020, 103 (02) : 315 - 324
[6] Accurate differentiation of green beans of arabica and robusta coffee using nanofluidic array of Single Nucleotide Polymorphism (SNP) markers
Zhang, Dapeng
Vega, Fernando E.
Infante, Francisco
Solano, William
Johnson, Elizabeth S.
Meinhardt, Lyndel W.
[J]. Zhang, Dapeng (dapeng.zhang@ars.usda), 1600, Oxford University Press (103): : 315 - 324
[7] The use of multispectral imaging for the discrimination of Arabica and Robusta coffee beans
Mihailova, Alina
Liebisch, Beatrix
Islam, Marivil D.
Carstensen, Jens M.
Cannavan, Andrew
Kelly, Simon D.
[J]. FOOD CHEMISTRY-X, 2022, 14
[8] Comparison of five purification methods for chlorogenic acids in green coffee beans (Coffea sp.)
Ky, CL
Noirot, M
Hamon, S
[J]. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 1997, 45 (03) : 786 - 790
[9] Antimicrobial effects of green and roasted beans of Coffee robusta and Coffee arabica on Streptococcus mutans - An in vitro comparative study
Gupta, Soni
Potdar, Gauri
Jain, Kritika
Jethwa, Kajal
Thakkar, Vaibhav
Ram, Sabita
Pachpute, Samir
[J]. JOURNAL OF INDIAN ASSOCIATION OF PUBLIC HEALTH DENTISTRY, 2023, 21 (01) : 27 - 33
[10] Kinetics Reaction of Caffeine and Chlorogenic Acids Reduction of Robusta Coffee Beans by Steaming in Closed Systems
Kuncoro, Sapto
Sutiarso, Lilik
Nugroho, Joko
Masithoh, Rudiati Evi
[J]. AGRITECH, 2018, 38 (01): : 105 - 111

← 1 2 3 4 5 →