Várady Matúš, Ślusarczyk Sylwester, Boržíkova Jana, Hanková Katarína, Vieriková Michaela, Marcinčák Slavomír, Popelka Peter
Department of Food Hygiene, Technology and Safety, University of Veterinary Medicine and Pharmacy, Komenského 73, 041 81 Košice, Slovakia.
Department of Pharmaceutical Biology and Botany, Wroclaw Medical University, Borowska 211, 50-556 Wroclaw, Poland.
Foods. 2021 Jun 7;10(6):1310. doi: 10.3390/foods10061310.
The aim of this study was to determine the effect of roasting on the contents of polyphenols (PPH), acrylamide (AA), and caffeine (CAF) and to analyze heavy metals in specialty coffee beans from Colombia (COL) and Nicaragua (NIC). Samples of NIC were naturally processed and COL was fermented anaerobically. Green beans from COL (COL-GR) and NIC (NIC-GR) were roasted at two levels, light roasting (COL-LIGHT and NIC-LIGHT) and darker roasting (COL-DARK and NIC-DARK), at final temperatures of 210 °C (10 min) and 215 °C (12 min), respectively. Quantitative analyses of PPH identified caffeoylquinic acids (CQA), feruloylquinic acids, and dicaffeoylquinic acids. Isomer 5-CQA was present at the highest levels and reached 60.8 and 57.7% in COL-GR and NIC-GR, 23.4 and 29.3% in COL-LIGHT and NIC-LIGHT, and 18 and 24.2% in COL-DARK and NIC-DARK, respectively, of the total PPH. The total PPH contents were highest in COL-GR (59.76 mg/g dry matter, DM). Roasting affected the contents of PPH, CAF, and AA ( < 0.001, < 0.011 and < 0.001, respectively). Nickel and cadmium contents were significantly higher in the COL-GR than in the NIC-GR beans. Darker roasting decreased AA content, but light roasting maintained similar amounts of CAF and total PPH.
本研究的目的是确定烘焙对多酚（PPH）、丙烯酰胺（AA）和咖啡因（CAF）含量的影响，并分析来自哥伦比亚（COL）和尼加拉瓜（NIC）的特色咖啡豆中的重金属。尼加拉瓜的样品采用自然处理，哥伦比亚的样品采用厌氧发酵。哥伦比亚（COL-GR）和尼加拉瓜（NIC-GR）的生豆分别在210°C（10分钟）和215°C（12分钟）的最终温度下进行两种程度的烘焙，即浅度烘焙（COL-LIGHT和NIC-LIGHT）和深度烘焙（COL-DARK和NIC-DARK）。对PPH的定量分析确定了咖啡酰奎尼酸（CQA）、阿魏酰奎尼酸和二咖啡酰奎尼酸。异构体5-CQA含量最高，在COL-GR和NIC-GR中分别占总PPH的60.8%和57.7%，在COL-LIGHT和NIC-LIGHT中分别占23.4%和29.3%，在COL-DARK和NIC-DARK中分别占18%和24.2%。总PPH含量在COL-GR中最高（59.76毫克/克干物质，DM）。烘焙对PPH、CAF和AA的含量有影响（分别为<0.001、<0.011和<0.001）。哥伦比亚生豆中的镍和镉含量显著高于尼加拉瓜生豆。深度烘焙降低了AA含量，但浅度烘焙使CAF和总PPH含量保持相似。
