Effect of the roasting method on the content of 5-hydroxytryptamides of carboxylic acids in roasted coffee beans.
Coffee beans of Coffea liberica (robusta) variety were roasted using convection and microwave heating. For roasting we used green coffee beans of 7.5% moisture content, and beans wetted to 10% moisture content and dried to 5% moisture content. The content of 5-hydroxytryptamides of carboxylic acids C-5-HT (determined by TLC) as the index of substances irritating alimentary canal was investigated in the roasted beans, depending on the bean treatment before roasting and applied roasting method. Analytical results show that predrying of the coffee beans caused 15-30% loss of C-5-HT, depending on the applied drying conditions. The content of C-5-HT in the roasted beans depended on the roasting method and preliminary treatment of the beans prior to roasting. A higher C-5-HT loss occurred in the case of beans subjected to two-stage processing, predrying and roasting. Convection roasting caused higher degradation of C-5-HT than microwave roasting.
Nebesny
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Technical University of Lodz, Department of Chemical Food Technology, ul. Stefanowskiego 4/10, 90-924 Lodz, Poland.
Budryn
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D002264:Carboxylic Acids / Q000737:chemistry*; D003069:Coffee / Q000737:chemistry*; D018481:Convection; D003296:Cooking / Q000295:instrumentation / Q000379:methods*; D005524:Food Technology; D008872:Microwaves; D012701:Serotonin / Q000031:analogs & derivatives / Q000737:chemistry*
D002264:Carboxylic Acids; D003069:Coffee; D012701:Serotonin