烘焙对阿拉比卡豆和罗布斯塔咖啡豆中 javamide-I/-II 的影响。
Impact of roasting on javamide-I/-II in Arabica and Robusta coffee beans.
机构信息
Diet, Genomics, and Immunology Laboratory, BHNRC, ARS, USDA, Beltsville, MD 20705, USA.
Diet, Genomics, and Immunology Laboratory, BHNRC, ARS, USDA, Beltsville, MD 20705, USA.
出版信息
Food Chem. 2023 Jun 30;412:135586. doi: 10.1016/j.foodchem.2023.135586. Epub 2023 Jan 30.
Javamide-I/-II are anti-inflammatory compounds found in coffee beans. However, potential effects of roasting on javamide-I/-II in coffee beans are currently unknown. Therefore, in this paper, the effects of roasting on javamide-I/-II were investigated in Arabica and Robusta beans. Coffee beans were roasted light, medium and dark, and the amounts of javamide-I/-II in the beans were quantified by a HPLC method. The data showed the different amounts of javamide-I/-II in the beans; not detected and ≤ 3.1 mg in Arabica beans, and 0.5-3.7 mg and 1.0-13.8 mg in Robusta beans, respectively. Furthermore, the data showed that roasting process significantly reduced the amounts of javamide-I/-II in both Arabica and Robusta beans (p < 0.05). These data were also confirmed by multivariate analyses. Additionally, these differences were validated in light, medium and dark roast coffee products in the market. Altogether, roasting can have a significant impact on javamide-I/-II amounts in coffee beans.
贾瓦米德-I/-II 是在咖啡豆中发现的具有抗炎作用的化合物。然而，烘焙对咖啡豆中贾瓦米德-I/-II 的潜在影响目前尚不清楚。因此，本文研究了烘焙对阿拉比卡豆和罗布斯塔豆中贾瓦米德-I/-II 的影响。咖啡豆被烘焙成浅度、中度和深度，并用 HPLC 法定量分析咖啡豆中的贾瓦米德-I/-II 含量。数据显示，咖啡豆中贾瓦米德-I/-II 的含量不同；阿拉比卡豆中未检出，含量≤3.1mg，罗布斯塔豆中含量分别为 0.5-3.7mg 和 1.0-13.8mg。此外，数据表明，烘焙过程显著降低了阿拉比卡豆和罗布斯塔豆中贾瓦米德-I/-II 的含量（p<0.05）。多元分析也证实了这一点。此外，这些差异在市场上的浅度、中度和深度烘焙咖啡产品中得到了验证。总之，烘焙可以对咖啡豆中贾瓦米德-I/-II 的含量产生重大影响。
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