title: Homostachydrine (pipecolic acid betaine) as authentication marker of roasted blends of Coffea arabica and Coffea canephora (Robusta) beans.
abstract: The occurrence of pipecolic acid betaine (homostachydrine) and its biosynthetic precursor N-methylpipecolic acid was detected for the first time in green coffee beans of Robusta and Arabica species. The analyses were conducted by HPLC-ESI tandem mass spectrometry and the metabolites identified by product ion spectra and comparison with authentic standards. N-methylpipecolic acid was found at similar levels in green coffee beans of Robusta and Arabica, whereas a noticeable difference of homostachydrine content was observed between the two green coffee bean species. Interestingly, homostachydrine content was found to be unaffected by coffee bean roasting treatment because of a noticeable heat stability, a feature that makes this compound a candidate marker to determine the content of Robusta and Arabica species in roasted coffee blends. To this end, a number of certified pure Arabica and Robusta green beans were analyzed for their homostachydrine content. Results showed that homostachydrine content was 1.5±0.5mg/kg in Arabica beans and 31.0±10.0mg/kg in Robusta beans. Finally, to further support the suitability of homostachydrine as quality marker of roasted blends of Arabica and Robusta coffee beans, commercial samples of roasted ground coffee blends were analyzed and the correspondence between the derived percentages of Arabica and Robusta beans with those declared on packages by manufacturers was verified.
authors.affiliation: Dipartimento di Biochimica, Biofisica e Patologia Generale, Seconda Università degli Studi di Napoli, Via L. De Crecchio 7, 80138 Napoli, Italy. Electronic address: luigi.servillo@unina2.it.
authors.forename: Luigi
authors.initials: L
authors.lastname: Servillo
authors.affiliation: Dipartimento di Biochimica, Biofisica e Patologia Generale, Seconda Università degli Studi di Napoli, Via L. De Crecchio 7, 80138 Napoli, Italy.
authors.forename: Alfonso
authors.initials: A
authors.lastname: Giovane
authors.affiliation: Dipartimento di Biochimica, Biofisica e Patologia Generale, Seconda Università degli Studi di Napoli, Via L. De Crecchio 7, 80138 Napoli, Italy.
authors.forename: Rosario
authors.initials: R
authors.lastname: Casale
authors.affiliation: Stazione Sperimentale per le Industrie delle Essenze e dei derivati dagli Agrumi (SSEA), Azienda Speciale - Camera di Commercio di Reggio Calabria, Via G. Tommasini 2, 89127 Reggio Calabria, Italy.
authors.forename: Domenico
authors.initials: D
authors.lastname: Cautela
authors.affiliation: Dipartimento di Biochimica, Biofisica e Patologia Generale, Seconda Università degli Studi di Napoli, Via L. De Crecchio 7, 80138 Napoli, Italy.
authors.forename: Nunzia
authors.initials: N
authors.lastname: D'Onofrio
authors.affiliation: Dipartimento di Biochimica, Biofisica e Patologia Generale, Seconda Università degli Studi di Napoli, Via L. De Crecchio 7, 80138 Napoli, Italy.
authors.forename: Maria Luisa
authors.initials: ML
authors.lastname: Balestrieri
authors.affiliation: Stazione Sperimentale per le Industrie delle Essenze e dei derivati dagli Agrumi (SSEA), Azienda Speciale - Camera di Commercio di Reggio Calabria, Via G. Tommasini 2, 89127 Reggio Calabria, Italy; Ministero dello Sviluppo Economico, MiSE - Via Molise 2, Roma, Italy; Dipartimento di Ingegneria Industriale e ProdAL scarl, Università degli studi di Salerno, via Ponte Don Melillo 1, 84084 Fisciano, Salerno, Italy.
authors.forename: Domenico
authors.initials: D
authors.lastname: Castaldo
mesh_terms: D001622:Betaine / Q000032:analysis*; D002851:Chromatography, High Pressure Liquid; D040503:Coffea / Q000737:chemistry* / Q000145:classification*; D005506:Food Contamination / Q000032:analysis; D005511:Food Handling / Q000379:methods; D006358:Hot Temperature; D010875:Pipecolic Acids / Q000032:analysis*; D012639:Seeds / Q000737:chemistry*; D021241:Spectrometry, Mass, Electrospray Ionization
chemical_list: D010875:Pipecolic Acids; D001622:Betaine
keywords: Arabica coffee; Betaines; Homostachydrine; LC-ESI-MS/MS; N-methylpipecolic acid; Pipecolic acid betaine; Roasted coffee; Robusta coffee