Volatile compounds of Coffea arabica L. green and roasted beans

İlham Eröz Poyraz; Nilgün Öztürk; Hülya Tuba Kıyan; Betül Demirci

doi:10.18036/btdc.13390

Volatile compounds of Coffea arabica L. green and roasted beans

Year 2016, Volume: 5 Issue: 1, 31 - 35, 13.05.2016

İlham Eröz Poyraz , Nilgün Öztürk , Hülya Tuba Kıyan , Betül Demirci

https://doi.org/10.18036/btdc.13390

Cited By: 7

Abstract

Volatile compounds of green and roasted beans of Coffea arabica L. (Rubiaceae) were investigated by this study. Volatile compounds were trapped with Headspace Solid-Phase Microextraction (HS-SPME) technique and analyzed by Gas Chromatography-Mass Spectrometry (GC-MS). The main components of green coffee were identified as isoamylalcohol (10.4%), hexanal (10.4%) and hexocosane (8.2%) while furfurylalcohol (13.6%), furfurylacetate (10.7%) and 5-methyl furfural (9.27%) were identified as the main components of the roasted coffee. In conclusion, using HS-SPME-GC-MS, we were able to quantify different volatile compounds as alcohols, aldehydes, ketones, pyrazines, pyridines, and furans in green and roasted coffee beans which belong to different chemical classes.

References

Chu YF, Brown PH, Lyle BJ, Chen Y, Black RM, Williams CE, Lin YC, Hsu CM, Cheng IH. Roasted coffees high in lipophilic antioxidants and chlorogenic acid lactones are more neuroprotective than green coffees. J Agric Food Chem 2009; 57: 9801-9808. doi: 10.1021/jf902095z
Farah A, Monteiro M, Donangelo CM, Lafay S. Chlorogenic acids from green coffee extract are highly bioavailable in humans. J Nutr 2008; 138: 2309-2315. doi: 10.3945/jn.108.095554
Moon JK, Yoo HS, Takayuki S. Role of roasting conditions in the level of chlorogenic acid content in coffee beans: correlation with coffee acidity. J Agric Food Chem 2009; 57: 5365–5369. doi:10.1021/jf900012b
Tfouni SAV, Serrate CS, Carreiro LB, Camargo MCR, Teles CRA, Cipolli KMVAB, Furlani RPZ. Effect of roasting on chlorogenic acids, caffeine and polycyclic aromatic hydrocarbons levels in two Coffea cultivars: Coffea arabica cv. Catuaí Amarelo IAC-62 and Coffea canephora cv. Apoatã IAC- 2258 Int J Food Sci Tech 2012; 47: 406–415.
Farah A. Coffee constituents. In: Chu YF editor. Coffee: Emerging Health Effects and Disease Prevention. First Edition. John Wiley & Sons, Inc. Published, 2012. pp. 21-58. http://www.ift.org/~/media/Knowledge%20Center/Publications/Books/Samples/IFTPressBook_Coffee _PreviewChapter.pdf (accessed 08.I.2016).
McLafferty FW, Stauffer DB. The Wiley/NBS Registry of Mass Spectral Data. New York: J Wiley and Sons, 1989.
Koenig WA, Joulain D, Hochmuth DH. Terpenoids and Related Constituents of Essential Oils MassFinder 3. Hamburg, Germany, 2004.
Joulain D, Koenig WA. (1989). The Atlas of Spectra Data of Sesquiterpene Hydrocarbons. EB- Verlag, Hamburg.
ESO 2000. The Complete Database of Essential Oils. The Netherlands: Boelens Aroma Chemical Information Service, 1999.
World Health Organization (WHO), International Agency for Research on Cancer. IARC Monographs on the Evaluation of Carcinogenic Risks to Humans, Coffee, Tea, Mate, Methyxanthines and Methylglyoxal. Lion, France: IARCK, 1991; 51: 61-89.
http://monographs.iarc.fr/ENG/Monographs/vol51/mono51.pdf (accessed 11.I.2016)
Oestreich-Janzen S. Chemistry of Coffee. In: Mander L, Liu HW editors. Comprehensive Natural Products II, Vol. 3, Elsevier B.V., 1085-1117, 2010. doi:10.1016/B978-008045382-8.00708-5 2010
Somporn C, Kamtuo A, Theerakulpisut P, Siriamorn S. Effects of roasting degree on radical scavenging activity, phenolics and volatile compound of Arabica coffee beans (Coffea arabica L. cv. Catimor) Int J Food Sci Tech 2011; 46: 2287-2296. doi:10.1111/j.1365-2621.2011.02748.x; 46: 22

VOLATILE COMPOUNDS OF COFFEA ARABICA L. GREEN

Year 2016, Volume: 5 Issue: 1, 31 - 35, 13.05.2016

İlham Eröz Poyraz , Nilgün Öztürk , Hülya Tuba Kıyan , Betül Demirci

https://doi.org/10.18036/btdc.13390

Cited By: 7

Abstract

Bu çalışmada Coffea arabica L. (Rubiaceae)’nın yeşil ve kavrulmuş çekirdeklerinin uçucu bileşikleri incelenmiştir. Uçucu bileşenler, Headspace Katı Faz Mikroekstraksiyon (HS-SPME) tekniği ile elde edilmiş ve Gaz Kromatografisi-Kütle Spektrometresi (GC/MS) ile analiz edilmiştir. Yeşil kahve çekirdeklerinin ana bileşenleri izoamilalkol (% 10.4), hekzanal (% 10.4) ve hekzakosan (% 8.2) iken, kavrulmuş çekirdeklerin ana bileşenleri förfurilalkol (% 13.6), förfurilasetat (% 10.7) ve 5metil förfural (% 9.27) olarak belirlenmiştir. Sonuç olarak, HS-SPME-GC-MS kullanılarak yeşil ve kavrulmuş kahve çekirdeklerinde alkol, aldehit, keton, pirazin, piridin ve furan gibi değişik kimyasal gruplara ait farklı uçucu bileşenlerin belirlenmesi mümkün olmuştur." şeklinde olmalıdır

Keywords

Coffea arabica L., Yeşil kahve, Kavrulmuş kahve, Uçucu bileşikler

References

Chu YF, Brown PH, Lyle BJ, Chen Y, Black RM, Williams CE, Lin YC, Hsu CM, Cheng IH. Roasted coffees high in lipophilic antioxidants and chlorogenic acid lactones are more neuroprotective than green coffees. J Agric Food Chem 2009; 57: 9801-9808. doi: 10.1021/jf902095z
Farah A, Monteiro M, Donangelo CM, Lafay S. Chlorogenic acids from green coffee extract are highly bioavailable in humans. J Nutr 2008; 138: 2309-2315. doi: 10.3945/jn.108.095554
Moon JK, Yoo HS, Takayuki S. Role of roasting conditions in the level of chlorogenic acid content in coffee beans: correlation with coffee acidity. J Agric Food Chem 2009; 57: 5365–5369. doi:10.1021/jf900012b
Tfouni SAV, Serrate CS, Carreiro LB, Camargo MCR, Teles CRA, Cipolli KMVAB, Furlani RPZ. Effect of roasting on chlorogenic acids, caffeine and polycyclic aromatic hydrocarbons levels in two Coffea cultivars: Coffea arabica cv. Catuaí Amarelo IAC-62 and Coffea canephora cv. Apoatã IAC- 2258 Int J Food Sci Tech 2012; 47: 406–415.
Farah A. Coffee constituents. In: Chu YF editor. Coffee: Emerging Health Effects and Disease Prevention. First Edition. John Wiley & Sons, Inc. Published, 2012. pp. 21-58. http://www.ift.org/~/media/Knowledge%20Center/Publications/Books/Samples/IFTPressBook_Coffee _PreviewChapter.pdf (accessed 08.I.2016).
McLafferty FW, Stauffer DB. The Wiley/NBS Registry of Mass Spectral Data. New York: J Wiley and Sons, 1989.
Koenig WA, Joulain D, Hochmuth DH. Terpenoids and Related Constituents of Essential Oils MassFinder 3. Hamburg, Germany, 2004.
Joulain D, Koenig WA. (1989). The Atlas of Spectra Data of Sesquiterpene Hydrocarbons. EB- Verlag, Hamburg.
ESO 2000. The Complete Database of Essential Oils. The Netherlands: Boelens Aroma Chemical Information Service, 1999.
World Health Organization (WHO), International Agency for Research on Cancer. IARC Monographs on the Evaluation of Carcinogenic Risks to Humans, Coffee, Tea, Mate, Methyxanthines and Methylglyoxal. Lion, France: IARCK, 1991; 51: 61-89.
http://monographs.iarc.fr/ENG/Monographs/vol51/mono51.pdf (accessed 11.I.2016)
Oestreich-Janzen S. Chemistry of Coffee. In: Mander L, Liu HW editors. Comprehensive Natural Products II, Vol. 3, Elsevier B.V., 1085-1117, 2010. doi:10.1016/B978-008045382-8.00708-5 2010
Somporn C, Kamtuo A, Theerakulpisut P, Siriamorn S. Effects of roasting degree on radical scavenging activity, phenolics and volatile compound of Arabica coffee beans (Coffea arabica L. cv. Catimor) Int J Food Sci Tech 2011; 46: 2287-2296. doi:10.1111/j.1365-2621.2011.02748.x; 46: 22

There are 13 citations in total.

Details

Journal Section	Articles
Authors	İlham Eröz Poyraz Nilgün Öztürk Hülya Tuba Kıyan Betül Demirci This is me
Publication Date	May 13, 2016
Published in Issue	Year 2016 Volume: 5 Issue: 1

Cite

APA	Eröz Poyraz, İ., Öztürk, N., Kıyan, H. T., Demirci, B. (2016). Volatile compounds of Coffea arabica L. green and roasted beans. Anadolu University Journal of Science and Technology C - Life Sciences and Biotechnology, 5(1), 31-35. https://doi.org/10.18036/btdc.13390
AMA	Eröz Poyraz İ, Öztürk N, Kıyan HT, Demirci B. Volatile compounds of Coffea arabica L. green and roasted beans. Anadolu University Journal of Science and Technology C - Life Sciences and Biotechnology. September 2016;5(1):31-35. doi:10.18036/btdc.13390
Chicago	Eröz Poyraz, İlham, Nilgün Öztürk, Hülya Tuba Kıyan, and Betül Demirci. “Volatile Compounds of Coffea Arabica L. Green and Roasted Beans”. Anadolu University Journal of Science and Technology C - Life Sciences and Biotechnology 5, no. 1 (September 2016): 31-35. https://doi.org/10.18036/btdc.13390.
EndNote	Eröz Poyraz İ, Öztürk N, Kıyan HT, Demirci B (September 1, 2016) Volatile compounds of Coffea arabica L. green and roasted beans. Anadolu University Journal of Science and Technology C - Life Sciences and Biotechnology 5 1 31–35.
IEEE	İ. Eröz Poyraz, N. Öztürk, H. T. Kıyan, and B. Demirci, “Volatile compounds of Coffea arabica L. green and roasted beans”, Anadolu University Journal of Science and Technology C - Life Sciences and Biotechnology, vol. 5, no. 1, pp. 31–35, 2016, doi: 10.18036/btdc.13390.
ISNAD	Eröz Poyraz, İlham et al. “Volatile Compounds of Coffea Arabica L. Green and Roasted Beans”. Anadolu University Journal of Science and Technology C - Life Sciences and Biotechnology 5/1 (September 2016), 31-35. https://doi.org/10.18036/btdc.13390.
JAMA	Eröz Poyraz İ, Öztürk N, Kıyan HT, Demirci B. Volatile compounds of Coffea arabica L. green and roasted beans. Anadolu University Journal of Science and Technology C - Life Sciences and Biotechnology. 2016;5:31–35.
MLA	Eröz Poyraz, İlham et al. “Volatile Compounds of Coffea Arabica L. Green and Roasted Beans”. Anadolu University Journal of Science and Technology C - Life Sciences and Biotechnology, vol. 5, no. 1, 2016, pp. 31-35, doi:10.18036/btdc.13390.
Vancouver	Eröz Poyraz İ, Öztürk N, Kıyan HT, Demirci B. Volatile compounds of Coffea arabica L. green and roasted beans. Anadolu University Journal of Science and Technology C - Life Sciences and Biotechnology. 2016;5(1):31-5.