title: Brewing effect on levels of biogenic amines in different coffee samples as determined by LC-UV.
abstract: Eight biogenic amines (spermine, spermidine, putrescine, histamine, tyramine, phenylethylamine, cadaverine and serotonin) were determined by LC-UV after derivatization with dansyl-chloride in both ground coffee and coffee beverages obtained by different methods. In ground coffee, the most relevant amine was PUT, followed by SPD, HIS, TYR, CAD, SPM, PHE, and SER, with the total BAs content decreasing as the roasting degree increased. In coffee brews, the order was PUT, SPM, TYR, CAD, SPD, PHE, HIS, and SER, but at a very low level in comparison with the amount of BAs determined in roasted ground coffee. Beverages prepared by espresso, capsule, and pod machines had the lowest BAs contents, as a result of the thermal and physical stress imposed on ground coffee by these methods, while mocha contained the highest BAs amounts owing to lower pressure and longer brewing time.
authors.affiliation: Department of Pharmacy, Health and Nutritional Sciences, University of Calabria, Edificio Polifunzionale, Arcavacata di Rende (CS) 87036, Italy. Electronic address: donatella.restuccia@unical.it.
authors.forename: Donatella
authors.initials: D
authors.lastname: Restuccia
authors.affiliation: Department of Pharmacy, Health and Nutritional Sciences, University of Calabria, Edificio Polifunzionale, Arcavacata di Rende (CS) 87036, Italy.
authors.forename: U Gianfranco
authors.initials: UG
authors.lastname: Spizzirri
authors.affiliation: Department of Pharmacy, Health and Nutritional Sciences, University of Calabria, Edificio Polifunzionale, Arcavacata di Rende (CS) 87036, Italy.
authors.forename: Ortensia I
authors.initials: OI
authors.lastname: Parisi
authors.affiliation: Department of Pharmacy, Health and Nutritional Sciences, University of Calabria, Edificio Polifunzionale, Arcavacata di Rende (CS) 87036, Italy.
authors.forename: Giuseppe
authors.initials: G
authors.lastname: Cirillo
authors.affiliation: Department of Pharmacy, Health and Nutritional Sciences, University of Calabria, Edificio Polifunzionale, Arcavacata di Rende (CS) 87036, Italy.
authors.forename: Nevio
authors.initials: N
authors.lastname: Picci
mesh_terms: D001679:Biogenic Amines / Q000032:analysis*; D002103:Cadaverine / Q000032:analysis; D002851:Chromatography, High Pressure Liquid / Q000379:methods*; D040503:Coffea / Q000737:chemistry*; D003069:Coffee / Q000737:chemistry*; D003619:Dansyl Compounds / Q000737:chemistry; D005511:Food Handling / Q000295:instrumentation / Q000379:methods*; D006632:Histamine / Q000032:analysis; D006358:Hot Temperature; D010627:Phenethylamines / Q000032:analysis; D011700:Putrescine / Q000032:analysis; D012639:Seeds / Q000737:chemistry*; D012701:Serotonin / Q000032:analysis; D013095:Spermidine / Q000032:analysis; D013096:Spermine / Q000032:analysis; D014439:Tyramine / Q000032:analysis
chemical_list: D001679:Biogenic Amines; D003069:Coffee; D003619:Dansyl Compounds; D010627:Phenethylamines; D013096:Spermine; D012701:Serotonin; D006632:Histamine; D002103:Cadaverine; C029038:dansyl chloride; D013095:Spermidine; D011700:Putrescine; D014439:Tyramine
keywords: Biogenic amines; Coffee brew; Coffee powder; Food quality; LC-UV