Distinction between Arabica and Robusta Coffee Beans by Hydroxycinnamic Acid Derivatives, Especially by p-Coumaroyltryptophan.
نویسندگان
چکیده
منابع مشابه
Identification of nutritional descriptors of roasting intensity in beverages of Arabica and Robusta coffee beans.
Arabica and Robusta coffee beans were roasted at 220 ± 10°C for 7, 9 and 11 min to identify chemical descriptors in the beverages. The pH of the beverages showed the lowest value in the medium roasting level. In each degree of browning, the soluble solids content remained slightly higher in Arabica drinks. The contents of caffeine did not vary, but trigonelline decreased with burning up intensi...
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INTRODUCTION Endotoxin exposure associated with organic dust exposure has been studied in several industries. Coffee cherries that are dried directly after harvest may differ in dust and endotoxin emissions to those that are peeled and washed before drying. The aim of this study was to measure personal total dust and endotoxin levels and to evaluate their determinants of exposure in coffee proc...
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BACKGROUND In Brazil, coffee (Coffea arabica) husks are reused in several ways due to their abundance, including as stall bedding. However, field veterinarians have reported that horses become intoxicated after ingesting the coffee husks that are used as bedding. The objective of this study was to evaluate whether coffee husk consumption causes intoxication in horses. RESULTS Six horses fed c...
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Stereospecific analysis is an important tool for the characterization of lipid fraction of food products. In the present research, an approach to characterize arabica and robusta varieties by structural analysis of the triacylglycerol (TAG) fraction is reported. The lipids were Soxhlet extracted from ground roasted coffee beans with petroleum ether, and the fatty acids (FA) were determined as t...
متن کاملDiazotization of Aniline Derivatives and Diazo Couplings in the Presence of p-Toluenesulfonic Acid by Grinding
The solid–solid reactions of electron-donor compounds, such as: barbituric acid (1a), thiobarbituric acid (1b), 1,3-dimethyl barbituric acid (1c), phenol (1d) and resorcinol (1e) with diazotized o-nitroaniline (3), m-nitroaniline (4) and p-nitroaniline (5) catalyzed by p-toluenesulfonic acid (2) afford azo dyes by grinding in good yields. This new method totally avoids the use of inorganic acid...
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ژورنال
عنوان ژورنال: Food Science and Technology International, Tokyo
سال: 1997
ISSN: 1881-3976,1341-7592
DOI: 10.3136/fsti9596t9798.3.205