Characterization of a metal-chelating substance in coffee.
A metal-chelating substance in brewed coffee was separated and characterized by its chemical structure. This substance was a brown polymer. The contents of sugars, amino acids and phenolics in the substance were evaluated. This polymer contained small amounts of sugars and amino acids in its partial structure. After being decomposed by alkaline fusion, the decomposition products were identified by HPLC and GC-MS. Several phenolics were detected in the decomposed products. To characterize this substance, various types of model compounds were prepared by roasting chlorogenic acid, sucrose, and (or) protein with cellulose powder. Among these model compounds, the polymer-forming ability was highest in the model prepared from all four of materials, but the metal-chelating ability was the highest in the model prepared from chlorogenic acid and cellulose. These results suggest that this metal-chelating substance was a melanoidin-like polymer formed by the decomposition and polymerization of sugars, amino acids and phenolics.
Takenaka
Makiko
M
Department of Nutrition and Food Science, Ochanomizu University, Tokyo, Japan. tknk1221@nfri.affrc.go.jp
Sato
Naoko
N
Asakawa
Hiromi
H
Wen
Xu
X
Murata
Masatsune
M
Homma
Seiichi
S
D002614:Chelating Agents / Q000032:analysis* / Q000737:chemistry; D003069:Coffee / Q000737:chemistry*; D008970:Molecular Weight; D015032:Zinc / Q000737:chemistry*
D002614:Chelating Agents; D003069:Coffee; D015032:Zinc