Teores de trigonelina, ácido 5-cafeoilquínico, cafeína e melanoidinas em cafés solúveis comerciais brasileiros Trigonelline, 5-caffeoylquinic acid, cafeine and melanoidins levels in commercial Brazilian instant coffees

Commercial Brazilian regular and decaffeinated instant coffees (33 brands) were studied. The levels ranged from 0.47 to 2.15 g 100 g-1 for trigonelline, 0.38 to 2.66 g 100 g-1 for 5-caffeoylquinic acid (5-CQA), 0.24 to 4.08 g 100 g-1 for caffeine, and 0.253 to 0.476 (420 nm) for melanoidins. Variati...

Full description

Saved in:
Bibliographic Details
Published in:Química nova 2013-01, Vol.36 (4), p.544-548
Main Authors: Carolina Tolentino Marcucci, Marta de Toledo Benassi, Mariana Bortholazzi Almeida, Suzana Lucy Nixdorf
Format: Article
Language:English
Subjects:
bioactive compounds
decaffeinated coffees
HPLC
Online Access:Get full text
Tags: Add Tag
No Tags, Be the first to tag this record!
cited_by
cites
container_end_page 548
container_issue 4
container_start_page 544
container_title Química nova
container_volume 36
creator Carolina Tolentino Marcucci
Marta de Toledo Benassi
Mariana Bortholazzi Almeida
Suzana Lucy Nixdorf
description Commercial Brazilian regular and decaffeinated instant coffees (33 brands) were studied. The levels ranged from 0.47 to 2.15 g 100 g-1 for trigonelline, 0.38 to 2.66 g 100 g-1 for 5-caffeoylquinic acid (5-CQA), 0.24 to 4.08 g 100 g-1 for caffeine, and 0.253 to 0.476 (420 nm) for melanoidins. Variations in bioactive compound levels among batches were observed. There was no relationship between the drying process and the composition of the products. In general, Gourmet and decaffeinated coffees had higher trigonelline and 5-CQA but lower caffeine and melanoidin content than regular products.
format article
fullrecord <record><control><sourceid>doaj</sourceid><recordid>TN_cdi_doaj_primary_oai_doaj_org_article_64b658003f524856990e1987e297d546</recordid><sourceformat>XML</sourceformat><sourcesystem>PC</sourcesystem><doaj_id>oai_doaj_org_article_64b658003f524856990e1987e297d546</doaj_id><sourcerecordid>oai_doaj_org_article_64b658003f524856990e1987e297d546</sourcerecordid><originalsourceid>FETCH-doaj_primary_oai_doaj_org_article_64b658003f524856990e1987e297d5463</originalsourceid><addsrcrecordid>eNqtzU1OwzAQBeAIgUQEvcMcoJGcH-dnCwLBvvtomkyqQY4NnlCp3IYlCy7ANgfhKrikCw7AyqP35PedRXFaVnVSqbI4j2KVKpUUqsguo5UIb5VSOle1ruPoe0POk0BPMHneOUuGLa5hfu-4d6CTDgdybF5e50_LnVvDMQg3AsFIBq3jPvwQoPFYzR8C4sz8tScW6NxIvmMM59ajsCH2TmBzkgJF68UIyCEgHAzAQC9O6AFt_wcSMLQnI8D2uL7MG7jx-MaG0YZcJrRTKMMmyXV0MaARWp3eq-jx_m5z-5D0Dp_aZ88j-kPrkNvfwPldi37izlBbFttS10rlg86KWpdNoyht6oqypup1Ueb_ufUD9CmRqw</addsrcrecordid><sourcetype>Open Website</sourcetype><iscdi>true</iscdi><recordtype>article</recordtype></control><display><type>article</type><title>Teores de trigonelina, ácido 5-cafeoilquínico, cafeína e melanoidinas em cafés solúveis comerciais brasileiros Trigonelline, 5-caffeoylquinic acid, cafeine and melanoidins levels in commercial Brazilian instant coffees</title><source>SciELO</source><creator>Carolina Tolentino Marcucci ; Marta de Toledo Benassi ; Mariana Bortholazzi Almeida ; Suzana Lucy Nixdorf</creator><creatorcontrib>Carolina Tolentino Marcucci ; Marta de Toledo Benassi ; Mariana Bortholazzi Almeida ; Suzana Lucy Nixdorf</creatorcontrib><description>Commercial Brazilian regular and decaffeinated instant coffees (33 brands) were studied. The levels ranged from 0.47 to 2.15 g 100 g-1 for trigonelline, 0.38 to 2.66 g 100 g-1 for 5-caffeoylquinic acid (5-CQA), 0.24 to 4.08 g 100 g-1 for caffeine, and 0.253 to 0.476 (420 nm) for melanoidins. Variations in bioactive compound levels among batches were observed. There was no relationship between the drying process and the composition of the products. In general, Gourmet and decaffeinated coffees had higher trigonelline and 5-CQA but lower caffeine and melanoidin content than regular products.</description><identifier>ISSN: 0100-4042</identifier><identifier>EISSN: 1678-7064</identifier><language>eng</language><publisher>Sociedade Brasileira de Química</publisher><subject>bioactive compounds ; decaffeinated coffees ; HPLC</subject><ispartof>Química nova, 2013-01, Vol.36 (4), p.544-548</ispartof><lds50>peer_reviewed</lds50><oa>free_for_read</oa><woscitedreferencessubscribed>false</woscitedreferencessubscribed></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><link.rule.ids>314,780,784</link.rule.ids></links><search><creatorcontrib>Carolina Tolentino Marcucci</creatorcontrib><creatorcontrib>Marta de Toledo Benassi</creatorcontrib><creatorcontrib>Mariana Bortholazzi Almeida</creatorcontrib><creatorcontrib>Suzana Lucy Nixdorf</creatorcontrib><title>Teores de trigonelina, ácido 5-cafeoilquínico, cafeína e melanoidinas em cafés solúveis comerciais brasileiros Trigonelline, 5-caffeoylquinic acid, cafeine and melanoidins levels in commercial Brazilian instant coffees</title><title>Química nova</title><description>Commercial Brazilian regular and decaffeinated instant coffees (33 brands) were studied. The levels ranged from 0.47 to 2.15 g 100 g-1 for trigonelline, 0.38 to 2.66 g 100 g-1 for 5-caffeoylquinic acid (5-CQA), 0.24 to 4.08 g 100 g-1 for caffeine, and 0.253 to 0.476 (420 nm) for melanoidins. Variations in bioactive compound levels among batches were observed. There was no relationship between the drying process and the composition of the products. In general, Gourmet and decaffeinated coffees had higher trigonelline and 5-CQA but lower caffeine and melanoidin content than regular products.</description><subject>bioactive compounds</subject><subject>decaffeinated coffees</subject><subject>HPLC</subject><issn>0100-4042</issn><issn>1678-7064</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>2013</creationdate><recordtype>article</recordtype><sourceid>DOA</sourceid><recordid>eNqtzU1OwzAQBeAIgUQEvcMcoJGcH-dnCwLBvvtomkyqQY4NnlCp3IYlCy7ANgfhKrikCw7AyqP35PedRXFaVnVSqbI4j2KVKpUUqsguo5UIb5VSOle1ruPoe0POk0BPMHneOUuGLa5hfu-4d6CTDgdybF5e50_LnVvDMQg3AsFIBq3jPvwQoPFYzR8C4sz8tScW6NxIvmMM59ajsCH2TmBzkgJF68UIyCEgHAzAQC9O6AFt_wcSMLQnI8D2uL7MG7jx-MaG0YZcJrRTKMMmyXV0MaARWp3eq-jx_m5z-5D0Dp_aZ88j-kPrkNvfwPldi37izlBbFttS10rlg86KWpdNoyht6oqypup1Ueb_ufUD9CmRqw</recordid><startdate>20130101</startdate><enddate>20130101</enddate><creator>Carolina Tolentino Marcucci</creator><creator>Marta de Toledo Benassi</creator><creator>Mariana Bortholazzi Almeida</creator><creator>Suzana Lucy Nixdorf</creator><general>Sociedade Brasileira de Química</general><scope>DOA</scope></search><sort><creationdate>20130101</creationdate><title>Teores de trigonelina, ácido 5-cafeoilquínico, cafeína e melanoidinas em cafés solúveis comerciais brasileiros Trigonelline, 5-caffeoylquinic acid, cafeine and melanoidins levels in commercial Brazilian instant coffees</title><author>Carolina Tolentino Marcucci ; Marta de Toledo Benassi ; Mariana Bortholazzi Almeida ; Suzana Lucy Nixdorf</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-doaj_primary_oai_doaj_org_article_64b658003f524856990e1987e297d5463</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng</language><creationdate>2013</creationdate><topic>bioactive compounds</topic><topic>decaffeinated coffees</topic><topic>HPLC</topic><toplevel>peer_reviewed</toplevel><toplevel>online_resources</toplevel><creatorcontrib>Carolina Tolentino Marcucci</creatorcontrib><creatorcontrib>Marta de Toledo Benassi</creatorcontrib><creatorcontrib>Mariana Bortholazzi Almeida</creatorcontrib><creatorcontrib>Suzana Lucy Nixdorf</creatorcontrib><collection>DOAJ Directory of Open Access Journals</collection><jtitle>Química nova</jtitle></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext</fulltext></delivery><addata><au>Carolina Tolentino Marcucci</au><au>Marta de Toledo Benassi</au><au>Mariana Bortholazzi Almeida</au><au>Suzana Lucy Nixdorf</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>Teores de trigonelina, ácido 5-cafeoilquínico, cafeína e melanoidinas em cafés solúveis comerciais brasileiros Trigonelline, 5-caffeoylquinic acid, cafeine and melanoidins levels in commercial Brazilian instant coffees</atitle><jtitle>Química nova</jtitle><date>2013-01-01</date><risdate>2013</risdate><volume>36</volume><issue>4</issue><spage>544</spage><epage>548</epage><pages>544-548</pages><issn>0100-4042</issn><eissn>1678-7064</eissn><abstract>Commercial Brazilian regular and decaffeinated instant coffees (33 brands) were studied. The levels ranged from 0.47 to 2.15 g 100 g-1 for trigonelline, 0.38 to 2.66 g 100 g-1 for 5-caffeoylquinic acid (5-CQA), 0.24 to 4.08 g 100 g-1 for caffeine, and 0.253 to 0.476 (420 nm) for melanoidins. Variations in bioactive compound levels among batches were observed. There was no relationship between the drying process and the composition of the products. In general, Gourmet and decaffeinated coffees had higher trigonelline and 5-CQA but lower caffeine and melanoidin content than regular products.</abstract><pub>Sociedade Brasileira de Química</pub><oa>free_for_read</oa></addata></record>
fulltext fulltext
identifier ISSN: 0100-4042
ispartof Química nova, 2013-01, Vol.36 (4), p.544-548
issn 0100-4042
1678-7064
language eng
recordid cdi_doaj_primary_oai_doaj_org_article_64b658003f524856990e1987e297d546
source SciELO
subjects bioactive compounds
decaffeinated coffees
HPLC
title Teores de trigonelina, ácido 5-cafeoilquínico, cafeína e melanoidinas em cafés solúveis comerciais brasileiros Trigonelline, 5-caffeoylquinic acid, cafeine and melanoidins levels in commercial Brazilian instant coffees
url http://sfxeu10.hosted.exlibrisgroup.com/loughborough?ctx_ver=Z39.88-2004&ctx_enc=info:ofi/enc:UTF-8&ctx_tim=2025-01-09T11%3A43%3A07IST&url_ver=Z39.88-2004&url_ctx_fmt=infofi/fmt:kev:mtx:ctx&rfr_id=info:sid/primo.exlibrisgroup.com:primo3-Article-doaj&rft_val_fmt=info:ofi/fmt:kev:mtx:journal&rft.genre=article&rft.atitle=Teores%20de%20trigonelina,%20%C3%A1cido%205-cafeoilqu%C3%ADnico,%20cafe%C3%ADna%20e%20melanoidinas%20em%20caf%C3%A9s%20sol%C3%BAveis%20comerciais%20brasileiros%20Trigonelline,%205-caffeoylquinic%20acid,%20cafeine%20and%20melanoidins%20levels%20in%20commercial%20Brazilian%20instant%20coffees&rft.jtitle=Qu%C3%ADmica%20nova&rft.au=Carolina%20Tolentino%20Marcucci&rft.date=2013-01-01&rft.volume=36&rft.issue=4&rft.spage=544&rft.epage=548&rft.pages=544-548&rft.issn=0100-4042&rft.eissn=1678-7064&rft_id=info:doi/&rft_dat=%3Cdoaj%3Eoai_doaj_org_article_64b658003f524856990e1987e297d546%3C/doaj%3E%3Cgrp_id%3Ecdi_FETCH-doaj_primary_oai_doaj_org_article_64b658003f524856990e1987e297d5463%3C/grp_id%3E%3Coa%3E%3C/oa%3E%3Curl%3E%3C/url%3E&rft_id=info:oai/&rft_id=info:pmid/&rfr_iscdi=true