COMPARATIVE QUANTITATIVE ANALYSIS OF SOME CLASSES OF BIOACTIVE COMPOUNDS IN SOME COFFEE SORTIMENTS AVAILABLE ON THE ROMANIAN MARKET

ANNALS OF THE UNIVERSITY OF CRAIOVA, Biology, Horticulture, Food products processing technology, Environmental engineering Pub Date : 2022-12-16 DOI:10.52846/bihpt.v27i63.51

D. Popoviciu, Roxana Valentina David

{"title":"COMPARATIVE QUANTITATIVE ANALYSIS OF SOME CLASSES OF BIOACTIVE COMPOUNDS IN SOME COFFEE SORTIMENTS AVAILABLE ON THE ROMANIAN MARKET","authors":"D. Popoviciu, Roxana Valentina David","doi":"10.52846/bihpt.v27i63.51","DOIUrl":null,"url":null,"abstract":"Five import coffee sortiments (Brazil & Vietnam mix, Cuba Serrano Lavado, Kenya AA, Panama Boquete SHB, Peru Perhusa HB) available on the local market were studied for determining the concentrations of, carotenoid, total phenolic and polyphenolic compounds, flavonoids and oil contents in ground roasted coffee and pH of the resulting infusions.Among the five coffee sortiments, Kenya AA and Cuba Serrano Lavado had the highest amount of carotenoids (288, respectively 259 mg/kg).Total phenolic compounds had the highest concentrations in Cuba Serrano Lavado (15,274 mg/kg), followed by Kenya AA and Peru HB, with over 14,000 mg/kg. Of these, flavonoids constituted only a small fraction, with the maximum value in Peru HB (1,374 mg/kg). Total oil concentrations were highly variable, with a maximum in Panama SHB (98,400 mg/kg) and minimum in Kenya AA (26,400 mg/kg).pH values were similar, acidic, for all coffees, ranging between 4.28-4.75.","PeriodicalId":320599,"journal":{"name":"ANNALS OF THE UNIVERSITY OF CRAIOVA, Biology, Horticulture, Food products processing technology, Environmental engineering","volume":"8 1","pages":"0"},"PeriodicalIF":0.0000,"publicationDate":"2022-12-16","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":null,"platform":"Semanticscholar","paperid":null,"PeriodicalName":"ANNALS OF THE UNIVERSITY OF CRAIOVA, Biology, Horticulture, Food products processing technology, Environmental engineering","FirstCategoryId":"1085","ListUrlMain":"https://doi.org/10.52846/bihpt.v27i63.51","RegionNum":0,"RegionCategory":null,"ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"","JCRName":"","Score":null,"Total":0}

引用次数: 0

Abstract

Five import coffee sortiments (Brazil & Vietnam mix, Cuba Serrano Lavado, Kenya AA, Panama Boquete SHB, Peru Perhusa HB) available on the local market were studied for determining the concentrations of, carotenoid, total phenolic and polyphenolic compounds, flavonoids and oil contents in ground roasted coffee and pH of the resulting infusions.Among the five coffee sortiments, Kenya AA and Cuba Serrano Lavado had the highest amount of carotenoids (288, respectively 259 mg/kg).Total phenolic compounds had the highest concentrations in Cuba Serrano Lavado (15,274 mg/kg), followed by Kenya AA and Peru HB, with over 14,000 mg/kg. Of these, flavonoids constituted only a small fraction, with the maximum value in Peru HB (1,374 mg/kg). Total oil concentrations were highly variable, with a maximum in Panama SHB (98,400 mg/kg) and minimum in Kenya AA (26,400 mg/kg).pH values were similar, acidic, for all coffees, ranging between 4.28-4.75.

查看原文本刊更多论文

对罗马尼亚市场上可买到的咖啡渣中某些种类的生物活性化合物进行比较定量分析

研究了当地市场上的五种进口咖啡分选料(巴西和越南混合，古巴Serrano Lavado，肯尼亚AA，巴拿马Boquete SHB，秘鲁Perhusa HB)，用于测定研磨咖啡中类胡萝卜素，总酚类和多酚类化合物，类黄酮和油含量的浓度以及所得冲剂的pH值。5种咖啡中，肯尼亚AA和古巴Serrano Lavado的类胡萝卜素含量最高(288 mg/kg，分别为259 mg/kg)。总酚类化合物浓度最高的是古巴Serrano Lavado (15274 mg/kg)，其次是肯尼亚AA和秘鲁HB，超过14000 mg/kg。其中，黄酮类化合物仅占一小部分，秘鲁HB的最大值为1374 mg/kg。总油浓度变化很大，巴拿马SHB最高(98,400 mg/kg)，肯尼亚AA最低(26,400 mg/kg)。所有咖啡的pH值都差不多，呈酸性，范围在4.28-4.75之间。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

求助全文

约1分钟内获得全文求助全文

来源期刊

ANNALS OF THE UNIVERSITY OF CRAIOVA, Biology, Horticulture, Food products processing technology, Environmental engineering

自引率

0.00%

发文量