The lipid fraction of green and roasted coffee beans can be considered as a fingerprint in order to characterize coffee varieties. In particular, the analysis of the unsaponifiable fraction plays a key role to characterize different varieties of green coffee and different commercial blends. Moreover, during the roasting process several components disappear while others are generated; the roasting temperature and time, as well as the blend characteristics can affect the unsaponifiable profile. The aim of this work was the study of the unsaponifiable fraction of green and roasted coffee obtained using two different roasting temperatures. Eight samples of green coffee, four arabica and four robusta coffee beans and their roasted derivatives obtained at different roasting temperatures, and four different coffee blends were studied. The analysis of the unsaponifiable fraction was performed with GC/FID (Gas chromatography/Flame ionization detection) and GC/MS (Gaschromatography/Mass spectrometry). The unsaponifiable lipid fractions of green, arabica and robusta coffee was characterised by the presence of several diterpenes such as kahweol, cafestol, 16-O-methylkahweol, and 16-O-methylcafestol. gamma-Tocopherol, cholesterol, campesterol, 24-methylencholesterol, stigmasterol, beta-sitosterol and cicloartenol were also identified. The roasting process generated the dehydrated kahweol, and cafestol derived products. In arabica coffee a neoformation diterpene called diterpene E was identified.

Characterization of the unsaponifiable matter of coffee by means of GC/MS[Determinazione del profilo compositivo della frazione insaponificabile del caffè mediante GC/MS] / Moglie, F.; Pacetti, Deborah; Frega, Natale Giuseppe. - In: PROGRESS IN NUTRITION. - ISSN 1129-8723. - 11:3(2009), pp. 162-169.

Characterization of the unsaponifiable matter of coffee by means of GC/MS[Determinazione del profilo compositivo della frazione insaponificabile del caffè mediante GC/MS]

PACETTI, Deborah;FREGA, Natale Giuseppe
2009-01-01

Abstract

The lipid fraction of green and roasted coffee beans can be considered as a fingerprint in order to characterize coffee varieties. In particular, the analysis of the unsaponifiable fraction plays a key role to characterize different varieties of green coffee and different commercial blends. Moreover, during the roasting process several components disappear while others are generated; the roasting temperature and time, as well as the blend characteristics can affect the unsaponifiable profile. The aim of this work was the study of the unsaponifiable fraction of green and roasted coffee obtained using two different roasting temperatures. Eight samples of green coffee, four arabica and four robusta coffee beans and their roasted derivatives obtained at different roasting temperatures, and four different coffee blends were studied. The analysis of the unsaponifiable fraction was performed with GC/FID (Gas chromatography/Flame ionization detection) and GC/MS (Gaschromatography/Mass spectrometry). The unsaponifiable lipid fractions of green, arabica and robusta coffee was characterised by the presence of several diterpenes such as kahweol, cafestol, 16-O-methylkahweol, and 16-O-methylcafestol. gamma-Tocopherol, cholesterol, campesterol, 24-methylencholesterol, stigmasterol, beta-sitosterol and cicloartenol were also identified. The roasting process generated the dehydrated kahweol, and cafestol derived products. In arabica coffee a neoformation diterpene called diterpene E was identified.
2009
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Utilizza questo identificativo per citare o creare un link a questo documento: https://hdl.handle.net/11566/54001
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