Variability of some diterpene esters in coffee beverages as influenced by brewing procedures

作     者：Moeenfard, Marzieh Erny, Guillaume L. Alves, Arminda 

作者机构：Univ Porto LEPABE Fac Engn Rua Dr Roberto Frias P-4200465 Oporto Portugal 

出 版 物：《JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE》 (食品科学与技术杂志)

年 卷 期：2016年第53卷第11期

页      面：3916-3927页

核心收录：

学科分类：0832[工学-食品科学与工程（可授工学、农学学位）] 08[工学] 

基　　金：FEDER funds through Programa Operacional Competitividade e Internacionalizacao-COMPETE2020 [UID/EQU/00511/2013-LEPABE, EQU/00511] FCT-Fundacao para a Ciencia e a Tecnologia [SFRH/BD/79318/2011] FEDER funds through the Operational Programme for Human Potential National Funds through FCT-Foundation for Science and Technology [IF/00528/2013] Fundação para a Ciência e a Tecnologia [SFRH/BD/79318/2011] Funding Source: FCT 

主　　题：Cafestol esters Kahweol esters Coffee brews Spectral deconvolution Diode array detection 

摘      要：Several coffee brews, including classical and commercial beverages, were analyzed for their diterpene esters content (cafestol and kahweol linoleate, oleate, palmitate and stearate) by high performance liquid chromatography with diode array detector (HPLC-DAD) combined with spectral deconvolution. Due to the coelution of cafestol and kahweol esters at 225 nm, HPLC-DAD did not give accurate quantification of cafestol esters. Accordingly, spectral deconvolution was used to deconvolve the co-migrating profiles. Total cafestol and kahweol esters content of classical coffee brews ranged from 5-232 to 2-1016 mg/L, respectively. Commercial blends contained 1-54 mg/L of total cafestol esters and 2-403 mg/L of total kahweol esters. Boiled coffee had the highest diterpene esters content, while filtered and instant brews showed the lowest concentrations. However, individual diterpene esters content was not affected by brewing procedure as in terms of kahweol esters, kahweol palmitate was the main compound in all samples, followed by kahweol linoleate, oleate and stearate. Higher amounts of cafestol palmitate and stearate were also observed compared to cafestol linoleate and cafestol oleate. The ratio of diterpene esters esterified with unsaturated fatty acids to total diterpene esters was considered as measure of their unsaturation in analyzed samples which varied from 47 to 52%. Providing new information regarding the diterpene esters content and their distribution in coffee brews will allow a better use of coffee as a functional beverage.