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Quercetin derivatives in roasted Coffea arabica and its popular beverages.
Food Chem
January 2025
School of Pharmacy, Chemistry Interdisciplinary Project (ChIP), University of Camerino, Via Madonna delle Carceri s.n.c. 62032, Camerino, Italy.
This study is focused on quantification of six quercetin derivatives in roasted Coffea arabica L. from different geographical origins and post-harvest processing methods for the first time. Popular beverages (espresso and moka) were also studied.
View Article and Find Full Text PDFUltrasound-Assisted Extraction Followed by Inductively Coupled Plasma Mass Spectrometry and Multivariate Profiling of Rare Earth Elements in Coffee.
Foods
January 2025
Faculty of Technology and Metallurgy, University of Belgrade, 11120 Belgrade, Serbia.
A rapid and efficient ultrasound-assisted extraction (UAE) procedure followed by inductively coupled plasma mass spectrometry (ICP-MS) was developed for the determination of 14 rare earth elements (REEs) (La, Ce, Pr, Nd, Sm, Eu, Gd, Tb, Dy, Ho, Er, Tm, Yb, Lu), along with yttrium (Y) and scandium (Sc), in coffee samples. The method was validated using certified reference material (NIST SRM 1547), recovery tests at four fortification levels, and comparisons with microwave-assisted digestion (MAD). Excellent accuracy and precision were achieved, with recovery rates ranging from 80.
View Article and Find Full Text PDFAdsorption isotherms in roasted specialty coffee ( L.): Dataset and statistical tools for optimizing storage conditions and enhancing shelf life.
Data Brief
February 2025
Centro Surcolombiano de Investigación en Café (CESURCAFÉ), Departamento de Ingeniería Agrícola, Universidad Surcolombiana, Neiva-Huila 410001, Colombia.
This work presents a comprehensive dataset of adsorption isotherms and infrared spectral data for roasted specialty coffee ( L.). The dataset includes adsorption isotherms for whole roasted beans and ground coffee at medium (850 µm) and fine (600 µm) particle sizes.
View Article and Find Full Text PDFCoffee is a popular beverage with significant commercial and social importance. The study aimed to determine the fatty acids profile, volatile compounds, and concentration of major and trace elements (Na, Mg, K, Ca, P, S, Fe, Mn, Cu, Zn, Cr, Ni, Cd, and Pb) in the two most important varieties of coffee, namely arabica and robusta. The leaching percentages of mineral elements and the effect of boiling time on the transfer of elements to aqueous extracts were also determined.
View Article and Find Full Text PDF-Kaurane Diterpenoids from Genus: An Update of Chemical Diversity and Biological Aspects.
Molecules
December 2024
Aroma Analysis Laboratory (LAROMA), Institute of Chemistry, Federal University of Rio de Janeiro, Rio de Janeiro 21941-909, Brazil.
Coffee is one of the most important beverages in the world and is produced from spp. beans. Diterpenes with -kaurane backbones have been described in this genus, and substances such as cafestol and kahweol have been widely investigated, along with their derivatives and biological properties.
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