TY - JOUR
T1 - An 1H NMR-based metabolomic approach to compare the chemical profiling of retail samples of ground roasted and instant coffees
AU - Villalón-López, Nayelli
AU - Serrano-Contreras, José I.
AU - Téllez-Medina, Darío I.
AU - Gerardo Zepeda, L.
N1 - Publisher Copyright:
© 2018 Elsevier Ltd
PY - 2018/4
Y1 - 2018/4
N2 - The present non-targeted 1H NMR-based fingerprinting approach along with multivariate analysis established differences between representative aqueous extracts of commercial ground roasted coffee (GRC) and instant (soluble) coffee (IC) samples. The latter were prepared either by spray drying or freeze drying. When comparing a total of 33 compounds between GRC and IC, the latter product contained a remarkable increase in 5-(hydroxymethyl)furfural and carbohydrates, as well as a clear decrease in trigonelline, N-methylpyridinium, caffeine, caffeoylquinic acids and 2-furylmethanol. Furthermore, the current protocol was able to detect the subtle chemical differences between spray-dried and freeze-dried IC. The aforementioned metabolites could serve as target molecules in the attempt to preserve, as much as possible, the organoleptic and nutraceutical properties of GRC during the industrial drying processes used in the production of the two commercial types of IC.
AB - The present non-targeted 1H NMR-based fingerprinting approach along with multivariate analysis established differences between representative aqueous extracts of commercial ground roasted coffee (GRC) and instant (soluble) coffee (IC) samples. The latter were prepared either by spray drying or freeze drying. When comparing a total of 33 compounds between GRC and IC, the latter product contained a remarkable increase in 5-(hydroxymethyl)furfural and carbohydrates, as well as a clear decrease in trigonelline, N-methylpyridinium, caffeine, caffeoylquinic acids and 2-furylmethanol. Furthermore, the current protocol was able to detect the subtle chemical differences between spray-dried and freeze-dried IC. The aforementioned metabolites could serve as target molecules in the attempt to preserve, as much as possible, the organoleptic and nutraceutical properties of GRC during the industrial drying processes used in the production of the two commercial types of IC.
KW - Fingerprinting
KW - Instant coffee
KW - Metabolomics
KW - Multivariate analysis
KW - NMR
KW - Roasted coffee
UR - http://www.scopus.com/inward/record.url?scp=85039933359&partnerID=8YFLogxK
U2 - 10.1016/j.foodres.2017.11.077
DO - 10.1016/j.foodres.2017.11.077
M3 - Artículo
C2 - 29579926
SN - 0963-9969
VL - 106
SP - 263
EP - 270
JO - Food Research International
JF - Food Research International
ER -