Eight biogenic amines (spermine, spermidine, putrescine, histamine, tyramine, phenylethylamine, cadaverineand serotonin) were determined by LC-UV after derivatization with dansyl-chloride in both groundcoffee and coffee beverages obtained by different methods. In ground coffee, the most relevant amine wasPUT, followed by SPD, HIS, TYR, CAD, SPM, PHE, and SER, with the total BAs content decreasing as theroasting degree increased. In coffee brews, the order was PUT, SPM, TYR, CAD, SPD, PHE, HIS, and SER,but at a very low level in comparison with the amount of BAs determined in roasted ground coffee. Beveragesprepared by espresso, capsule, and pod machines had the lowest BAs contents, as a result of thethermal and physical stress imposed on ground coffee by these methods, while mocha contained thehighest BAs amounts owing to lower pressure and longer brewing time.
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|Titolo:||Brewing effect on levels of biogenic amines in different coffee samples as determined by LC-UV|
|Data di pubblicazione:||2015|
|Appare nelle tipologie:||1.1 Articolo in rivista|