[Effect of roasting on the chromatographic profile obtained by gel filtration of Arabian coffee extract].
Gel filtration chromatography under a high pressure system was used to investigate green and roasted coffee aqueous extracts. Chromatographic columns used were of the type TSK-PW 4000, in series. Chromatography of the extracts was monitored either using a refractive index (RI) detector in series with an ultraviolet (UV) detector at 420 nm or with two UV detectors at 280 and 325 nm, respectively. The utilization of RI detection showed significant differences in the molecular weight profile between green and roasted coffees. UV detection at 280 and 325 nm revealed similar chromatographic patterns, suggesting that phenolic compounds were probably bound to proteins. Pigment formation after roasting was monitored by detection at 420 nm, showing that colored material was distributed throughout the molecular weight range studied. The method provided a more rapid analysis compared to traditional gel filtration chromatography and proved to be useful for monitoring changes in molecular weight profile which occur during coffee roasting.
Instituto de Nutrição, Universidade Federal do Rio de Janeiro, Brasil.
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D002850:Chromatography, Gel; D003069:Coffee / Q000032:analysis*; D005524:Food Technology; D006813:Humidity; D008970:Molecular Weight; D010936:Plant Extracts / Q000032:analysis
D003069:Coffee; D010936:Plant Extracts
Efeito da torrefacão no perfil cromatográfico obtido por filtração em gel de extratos de café Arábica.