Silva Ana Carolina R, da Silva Carol Cristine, Garrett Rafael, Rezende Claudia M
Federal University of Rio de Janeiro, Institute of Chemistry, Aroma Analysis Laboratory, 21941-909 Rio de Janeiro, RJ, Brazil; Federal University of Rio de Janeiro, Institute of Chemistry, Metabolomics Laboratory (LabMeta-LADETEC), 21941-598 Rio de Janeiro, RJ, Brazil.
Federal University of Rio de Janeiro, Institute of Chemistry, Metabolomics Laboratory (LabMeta-LADETEC), 21941-598 Rio de Janeiro, RJ, Brazil.
Food Res Int. 2020 Nov;137:109727. doi: 10.1016/j.foodres.2020.109727. Epub 2020 Sep 22.
Lipids play an important role in coffee bean development, coffee brew and in the effects of coffee on human health. They account for around 17% of the dry bean weight and encompass different classes and subclasses, mostly triacylglycerols (TAG) and a minor quantity of phospholipids (PL) and N-alkanoyl-5-hydroxytryptamides (C-5HT). To comprehensive profile these different lipids, it is important to evaluate extraction methods that provide high lipid coverage and to analyze the lipids in high-resolution techniques. In this work, liquid chromatography-high resolution tandem mass spectrometry (LC-HRMS/MS) was employed to comprehensive profile lipids from green Arabica coffee beans and to evaluate the extraction efficiency and lipid coverage of three methods: Bligh-Dyer (BD), Folch (FO), and Matyash (MA). The MA method yielded the greatest number of annotated compounds (131 lipids) compared to the other methods. In the positive electrospray ionization (ESI) mode, the main difference among extraction methods was observed for TAG and diacylglycerols, whereas for the negative ESI it was observed differences for phosphatidylinositol (PI), lysophosphatidylinositol and phosphatidic acid (p < 0.05). The analysis of coffees from different maturation stages and/or post-harvest processes were also performed using the MA method. Immature beans were discriminated from mature and overripe beans by its lower levels of C-5HT, PI, phosphatidylcholine, lysophosphatidylcholine, phosphatidylethanolamine, and lysophosphatidylethanolamine. These results can help to better understand the coffee lipid composition and its association with coffee quality.
脂质在咖啡豆发育、咖啡冲泡以及咖啡对人体健康的影响中发挥着重要作用。它们约占干豆重量的17%，包含不同的类别和亚类，主要是三酰甘油（TAG）以及少量的磷脂（PL）和N-烷酰基-5-羟基色胺（C-5HT）。为了全面分析这些不同的脂质，评估能提供高脂质覆盖率的提取方法并采用高分辨率技术分析脂质非常重要。在这项工作中，采用液相色谱-高分辨率串联质谱（LC-HRMS/MS）对阿拉比卡生咖啡豆中的脂质进行全面分析，并评估三种方法的提取效率和脂质覆盖率：布利格-戴尔法（BD）、福尔奇法（FO）和马蒂亚什法（MA）。与其他方法相比，MA法得到的注释化合物数量最多（131种脂质）。在正电喷雾电离（ESI）模式下，提取方法之间的主要差异在TAG和二酰甘油中观察到，而在负ESI模式下，磷脂酰肌醇（PI）、溶血磷脂酰肌醇和磷脂酸存在差异（p<0.05）。还使用MA法对来自不同成熟阶段和/或收获后处理的咖啡进行了分析。未成熟的咖啡豆通过其较低水平的C-5HT、PI、磷脂酰胆碱、溶血磷脂酰胆碱、磷脂酰乙醇胺和溶血磷脂酰乙醇胺与成熟和过熟的咖啡豆区分开来。这些结果有助于更好地了解咖啡的脂质组成及其与咖啡品质的关系。
