title: Effect of heat treatment on the content of individual phospholipids in coffee beans.
abstract: In this study, the thermal stability of phospholipids (PLs) extracted from coffee beans was investigated. Chemical analysis was used to obtain information about the effect of heat treatment on the content of PLs in roasted coffee beans. Normal phase high-performance liquid chromatography (HPLC) combined with evaporative light scattering detector (ELSD) was applied to identify and quantify the classes of PLs. The results showed that only two PLs (phosphatidylinositol (PI), and phosphatidylcholine (PC)) were detected in coffee. One gram total lipid of green coffee contained 7.79 mg of PI, 9.6 mg of PC. As the duration of heat treatment was increased, there was a decrease in the content of PI and PC. With increases in temperature at various durations, the content of PI and PC was significantly decreased. Moreover, PI has been found to be more thermo sensitive than PC.
authors.affiliation: Equipe de Chimie Analytique des Molécules Bioactives, UMR 7178 (IPHC-DSA), 74, route du Rhin, 67400 Illkirch, France.
authors.forename: Li
authors.initials: L
authors.lastname: Zhou
authors.forename: Ali
authors.initials: A
authors.lastname: Khalil
authors.forename: Françoise
authors.initials: F
authors.lastname: Bindler
authors.forename: Minjie
authors.initials: M
authors.lastname: Zhao
authors.forename: Christophe
authors.initials: C
authors.lastname: Marcic
authors.forename: Saïd
authors.initials: S
authors.lastname: Ennahar
authors.forename: Eric
authors.initials: E
authors.lastname: Marchioni
mesh_terms: D002851:Chromatography, High Pressure Liquid; D040503:Coffea / Q000737:chemistry*; D003296:Cooking / Q000379:methods*; D006358:Hot Temperature; D010743:Phospholipids / Q000032:analysis*; D012639:Seeds / Q000737:chemistry
chemical_list: D010743:Phospholipids
keywords: Coffee; HPLC-ELSD; Heat treatment; Phosphatidylcholine; Phosphatidylinositol; Phospholipids; Roasting