Aminoacides libres d'un café vert provenant de l'Huambo (Angola); separation et identification por electrophorese et chromatographie sur couche mince

Following the application of suitable extraction methods, the authors studied the free amino-acids in green coffee obtained from a plantation on the Huambo Plateau (Angola). To achieve this, they separated all the obtained amino-acids by using thin layer chromatography and electrophoresis, and followed this by identifying them by staining. Particular attention was paid to the possible presence of pipecolic acid. Comparative tests with reference chromatograms, the utilisation of pipecolic acid as an internal standard, and the utilisation of developers (cadmium ninhydrin acetate and p-nitro-benzoyl chloride) enabled a substance to be detected, the behaviour of which resembled that of this amino-acid. In addition, they always found such a substance in the green coffees of Coffea arabica and of the hybrid C. arabica x C. robusta, but not in those of other botanical origins. A taxonomic examination of producer speciments of the studied coffee confirmed that in fact one variety or a hybrid of C. arabica is concerned

Bibliographic Details

Main Authors:	104333 Pereira, A.A., 104393 Pereira, M.M., 3180 Association Scientifique Internationale du Café, París (Francia), 33926 8. Colloque Scientifique International sur le Café Abidjan (Costa de Marfil) 28 Nov-3 Dic 1977)
Format:	biblioteca
Published:	París (Francia) 1979
Subjects:	COFFEA ARABICA, COFFEA CANEPHORA, BIOQUIMICA, ANALISIS QUIMICO, CROMATOGRAFIA, ELECTROFORESIS, AMINOACIDOS, ANGOLA,
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