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Effect of roasting on chlorogenic acids, caffeine and polycyclic aromatic hydrocarbons levels in two Coffea cultivars: Coffea arabica cv. CatuaÃ Amarelo IACâ62 and Coffea canephora cv. ApoatÃ£ IACâ2258
- Tfouni, Silvia A. V., Serrate, Camila S., Carreiro, Larissa B., Camargo, Monica C. R., Teles, Camila R. A., Cipolli, KÃ¡tia M. V. A. B., Furlani, Regina P. Z.
- International journal of food science & technology 2012 v.47 no.2 pp. 406-415
- Coffea arabica, Coffea canephora, caffeine, chlorogenic acid, cluster analysis, cultivars, polycyclic aromatic hydrocarbons, principal component analysis, roasting
- During coffee roasting process, several substances may be formed or eliminated. The influence of roasting on polycyclic aromatic hydrocarbons (PAHs), caffeoylquinic acids (CQAs) and caffeine levels was studied in Coffea arabica cv. CatuaÃ Amarelo IACâ62 and Coffea canephora cv. ApoatÃ£ IACâ2258, roasted in three roasting degrees. CQAs and caffeine were determined simultaneously by HPLCâDAD, and PAHs by HPLCâFLD. Caffeine levels were higher in canephora (1486â1884âmg per 100âg) than in arabica (1110â1255âmg per 100âg) and increased up to 21% at darker roasts. Summed CQA levels were higher in green coffee (4661 and 4946âmg per 100âg) and decreased at darker roasts (234 and 377âmg per 100âg), showing no difference between the coffee cultivars studied. PAH summed levels varied from 0.052 to 0.814âÎ¼gâkgâ1 (arabica) and 0.108 to 0.392âÎ¼gâkgâ1 (canephora). No correlation was observed between roasting degree, coffee cultivar and PAH levels. Results were also analysed using hierarchical cluster analysis and principal component analysis.