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Roasting process affects the profile of diterpenes in coffee

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Abstract

There is no consensus in the literature regarding the decrease of kahweol and cafestol contents during coffee roasting, but it has been reported that these compounds can undergo dehydration under heat. Kahweol and cafestol were quantified in Arabica and Robusta coffees with different roasting degrees (2, 4, 6, 8 and 10 min at 230 °C). The structures of the diterpenes and the presence of derivative compounds were determined by liquid chromatography with UV–Vis and mass spectrometry detection. In the dark roast samples, dehydro derivatives were found. The roasting process influenced the level of diterpenes in both species of coffee, but the effect was dependent on the intensity of the process. Cafestol and kahweol were degraded (general losses from 60 to 75 % on a lipid basis) to dehydrocafestol and dehydrokahweol, respectively, after 8 min of process, which corresponds to the commercial roasting degree. On the other hand, the amounts of cafestol and kahweol (mg/100 g of coffee) remained stable during the roasting process due to relative increase in lipid concentration.

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Acknowledgments

The authors thank the Brazilian Funding Agencies FAPESP, CNPq and CAPES for the financial support supplied, and Companhia Iguaçu de Café Solúvel® (Cornélio Procópio, Brazil) for providing the coffee samples.​

Conflict of interest

The authors declare that they have no conflict of interest.

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Authors and Affiliations

  1. Departamento de Química, Insituto Federal Catarinense – Câmpus Araquari, Rod. 280, km 27 Postal Code 21, Araquari, Santa Catarina, 89245-000, Brazil

    Rafael Carlos Eloy Dias

  2. Embrapa Agroindústria de Alimentos, Av. das Américas, 29501, Rio de Janeiro, RJ, 23020-470, Brazil

    Adelia Ferreira de Faria-Machado

  3. Faculdade de Engenharia de Alimentos, Universidade Estadual de Campinas, Campinas, SP, 13083-862, Brazil

    Adriana Zerlotti Mercadante & Neura Bragagnolo

  4. Departamento de Ciência e Tecnologia de Alimentos, Universidade Estadual de Londrina, CP 6001, Londrina, PR, 86051-970, Brazil

    Marta de Toledo Benassi

Authors
  1. Rafael Carlos Eloy Dias
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  2. Adelia Ferreira de Faria-Machado
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  3. Adriana Zerlotti Mercadante
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  4. Neura Bragagnolo
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  5. Marta de Toledo Benassi
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Corresponding author

Correspondence to Rafael Carlos Eloy Dias.

Appendix

Appendix

See Figs. 7 and 8.

Fig. 7
figure 7

Mass spectra for kahweol and cafestol and the second fragmentation for the most important fragments found in the first peak

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Fig. 8
figure 8

Mass spectra for dehydrokahweol and dehydrocafestol and the second fragmentation for the most important fragments found in the first peak

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Dias, R.C.E., de Faria-Machado, A.F., Mercadante, A.Z. et al. Roasting process affects the profile of diterpenes in coffee. Eur Food Res Technol 239, 961–970 (2014). https://doi.org/10.1007/s00217-014-2293-x

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  • DOI: https://doi.org/10.1007/s00217-014-2293-x

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