Characterization of Fatty Acid, Amino Acid and Volatile Compound Compositions and Bioactive Components of Seven Coffee Coffea robusta Cultivars Grown in Hainan Province, ChinaReportar como inadecuado




Characterization of Fatty Acid, Amino Acid and Volatile Compound Compositions and Bioactive Components of Seven Coffee Coffea robusta Cultivars Grown in Hainan Province, China - Descarga este documento en PDF. Documentación en PDF para descargar gratis. Disponible también para leer online.

1

Spice and Beverage Research Institute, Chinese Academy of Tropical Agricultural Sciences CATAS, Wanning 571533, Hainan, China

2

National Center of Important Tropical Crops Engineering and Technology Research, Wanning 571533, Hainan, China





*

Author to whom correspondence should be addressed.



Academic Editor: Luca Forti

Abstract Compositions of fatty acid, amino acids, and volatile compound were investigated in green coffee beans of seven cultivars of Coffea robusta grown in Hainan Province, China. The chlorogenic acids, trigonelline, caffeine, total lipid, and total protein contents as well as color parameters were measured. Chemometric techniques, principal component analysis PCA, hierarchical cluster analysis HCA, and analysis of one-way variance ANOVA were performed on the complete data set to reveal chemical differences among all cultivars and identify markers characteristic of a particular botanical origin of the coffee. The major fatty acids of coffee were linoleic acid, palmitic acid, oleic acid, and arachic acid. Leucine 0.84 g-100 g DW, lysine 0.63 g-100 g DW, and arginine 0.61 g-100 g DW were the predominant essential amino acids EAAs in the coffee samples. Seventy-nine volatile compounds were identified and semi-quantified by HS-SPME-GC-MS. PCA of the complete data matrix demonstrated that there were significant differences among all cultivars, HCA supported the results of PCA and achieved a satisfactory classification performance. View Full-Text

Keywords: Robusta coffee; cultivar differentiation; chemical composition; chemometric techniques; HS-SPME-GC-MS Robusta coffee; cultivar differentiation; chemical composition; chemometric techniques; HS-SPME-GC-MS





Autor: Wenjiang Dong 1,2, Lehe Tan 1,2, Jianping Zhao 1,2,* , Rongsuo Hu 1,2 and Minquan Lu 1,2

Fuente: http://mdpi.com/



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