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Reduction of βN-alkanoyl-5-hydroxytryptamides and diterpenes by yeast supplementation to green coffee during wet processing.
Food Research International ( IF 8.1 ) Pub Date : 2018-10-03 , DOI: 10.1016/j.foodres.2018.10.007
Natália A B Tinoco 1 , Sidney Pacheco 2 , Ronoel L O Godoy 2 , Humberto R Bizzo 2 , Paula F de Aguiar 1 , Selma G F Leite 3 , Claudia M Rezende 1
Affiliation  

Coffee is one of the most consumed non-alcoholic beverages in the world. It is well known that some compounds present in coffee beans have important biological activities. In this study, evidence was turned to βN-alkanoyl-5-hydroxytryptamides (C-5HTs) and to the furokaurane diterpenes cafestol and kahweol, associated with gastric irritation and increasing of blood cholesterol, respectively. Fermentation in coffee post-harvest wet process was induced by three Saccharomyces cerevisiae yeasts (for bakery, white and sparkling wines) as starter cultures. Variations in mass, time, temperature and pH (56 experiments under fractional factorial and mixture experimental designs) were tested. Substantial reductions for C-5HTs (up to 38% reduction for C20-5HT and 26% for C22-5HT) as well as for diterpenes (54% for cafestol and 53% for kahweol) were obtained after treating green coffee beans with 0.6 g of a 1:1:1 mixture the three yeasts for 12 h at 15 °C and pH 4. Caffeine and 5-CQA content, monitored in the green coffee beans, did not change. Therefore, the use of starter cultures during coffee post-harvest wet process has influence on the amount of some important compounds related to health and improves the sensory quality of the beverage.

中文翻译:

在湿法加工过程中,通过向生咖啡中添加酵母来减少βN-烷酰基-5-羟基色胺和二萜类化合物。

咖啡是世界上消费最多的非酒精饮料之一。众所周知,咖啡豆中存在的某些化合物具有重要的生物活性。在这项研究中,有证据表明βN-链烷酰基-5-羟基色胺(C-5HTs)和呋喃呋喃双萜类咖啡因和卡胡韦尔分别与胃刺激和血液胆固醇升高有关。三种酿酒酵母酵母(用于烘焙,白葡萄酒和起泡酒)作为起始培养物,可在咖啡采后湿润过程中进行发酵。测试了质量,时间,温度和pH的变化(在分数阶乘和混合实验设计下进行了56次实验)。在用0.6克生咖啡豆处理后,C-5HTs的大量减少(C20-5HT最多减少38%,C22-5HT最多减少26%)以及二萜(cafestol减少54%,kahweol减少53%)。在15°C和pH 4下,将三种酵母按1:1:1的比例混合12小时。在生咖啡豆中监测到的咖啡因和5-CQA含量没有变化。因此,在咖啡收获后的湿法过程中使用发酵剂文化会影响一些与健康相关的重要化合物的含量,并改善饮料的感官品质。
更新日期:2018-10-03
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