title: Synthesis and availability of niacin in roasted coffee.
abstract: The coffee bean contains about 1% of trigonelline that is demethylated at temperatures approaching 200 degrees C; it is partially converted into nicotinic acid. This operation is mainly proportional to the severity of dry heat treatment; various other physico-chemical factors also influence the synthesis of niacin during the roasting. The niacin content of weakly roasted commercial coffee is about 10 mg/100 g (American coffee) and it reaches 40 mg in heavy roasted coffees, i.e. Italian coffee. Caffeine-free coffee is lower in niacin than the corresponding raw coffee. The drinking retains 85% of the niacin formed during roasting; it is totally available for the organism and can constitute a noticeable part of the daily supply in niacin.
authors.affiliation: Chaire de Biochimie industrielle et agro-alimentaire, Conservatoire National des Arts et Métiers, Paris, France.
authors.forename: J
authors.initials: J
authors.lastname: Adrian
authors.forename: R
authors.initials: R
authors.lastname: Frangne
mesh_terms: D000818:Animals; D003069:Coffee / Q000032:analysis* / Q000378:metabolism; D006358:Hot Temperature; D006801:Humans; D009525:Niacin / Q000032:analysis* / Q000096:biosynthesis; D010383:Pellagra / Q000178:diet therapy* / Q000517:prevention & control
chemical_list: D003069:Coffee; D009525:Niacin