MAIN MINERALS AND ORGANIC COMPOUNDS IN COMMERCIAL ROASTED AND GROUND COFFEE: AN EXPLORATORY DATA ANALYSIS
| Autor: | Éder Lisandro de Moraes Flores, Daneysa Lahis Kalschne, Cristiane Canan, Nathalia Karen Silva, Oldair Donizete Leite, Marta de Toledo Benassi |
|---|---|
| Jazyk: | angličtina |
| Rok vydání: | 2021 |
| Předmět: | |
| Zdroj: | Química Nova, Volume: 44, Issue: 1, Pages: 70-75, Published: 19 MAR 2021 Química Nova v.44 n.1 2021 Química Nova Sociedade Brasileira de Química (SBQ) instacron:SBQ Química Nova, Vol 44, Iss 1, Pp 70-75 (2021) |
| Popis: | Coffee is one of the most popular beverages in the world, however, little information is found regarding the mineral composition of commercial roasted and ground coffees (RG) and its correlation with organic bioactive compounds. 21 commercial Brazilian RG coffee brands - 9 traditional (T) and 12 extra strong (ES) roasted ones - were analyzed for the Cu, Ca, Mn, Mg, K, Zn, and Fe minerals, caffeine, 5-caffeoylquinic acid (5-CQA) and melanoidins contents. For minerals determination by flame atomic absorption spectrometry (FAAS), the samples were decomposed by microwave-assisted wet digestion. Caffeine and 5-CQA were determined by liquid chromatography and melanoidins by molecular absorption spectrometry. The minerals and organic compounds contents association in RG coffee was observed by a principal component analysis. The thermostable compounds (minerals and caffeine) were related to dimension 1 and 2, while 5-CQA and melanoidins were related to dimension 3, allowing for the T coffees segmentation from ES ones. |
| Databáze: | OpenAIRE |
| Externí odkaz: |
|