Trigonelline content in coffee beans and the thermal conversion of trigonelline into nicotinic acid during the roasting of coffee beans
The trigonelline content in coffee was determined by the microbiological assay method after demethylating the compound. The content was proved to be extremely high (up to 1 on the wet basis). When trigonelline was heated to above 180ðC, it was converted nicotinic acid. Although the conversion rate was low, a nutritionally significant amount of nicotinic acid was formed during roasting coffee beans of the high content of trigonelline in coffee beans. The optimum heating condition for nicotinic acid formation was found at 220ðC for 20 min
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| Subjects: | CAFE, TOSTADO, TRIGONELLA, NICOTINAMIDA, COMPOSICION, |
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KOHA-OAI-BVE:805352020-02-03T21:47:56ZTrigonelline content in coffee beans and the thermal conversion of trigonelline into nicotinic acid during the roasting of coffee beans 123203 Taguchi, H. 114815 Sakaguchi, M. 118562 Shimabayashi, Y. Dic 1985The trigonelline content in coffee was determined by the microbiological assay method after demethylating the compound. The content was proved to be extremely high (up to 1 on the wet basis). When trigonelline was heated to above 180ðC, it was converted nicotinic acid. Although the conversion rate was low, a nutritionally significant amount of nicotinic acid was formed during roasting coffee beans of the high content of trigonelline in coffee beans. The optimum heating condition for nicotinic acid formation was found at 220ðC for 20 minThe trigonelline content in coffee was determined by the microbiological assay method after demethylating the compound. The content was proved to be extremely high (up to 1 on the wet basis). When trigonelline was heated to above 180ðC, it was converted nicotinic acid. Although the conversion rate was low, a nutritionally significant amount of nicotinic acid was formed during roasting coffee beans of the high content of trigonelline in coffee beans. The optimum heating condition for nicotinic acid formation was found at 220ðC for 20 minCAFETOSTADOTRIGONELLANICOTINAMIDACOMPOSICIONAgricultural and Biological Chemistry (Jap©đn) |
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CAFE TOSTADO TRIGONELLA NICOTINAMIDA COMPOSICION CAFE TOSTADO TRIGONELLA NICOTINAMIDA COMPOSICION |
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CAFE TOSTADO TRIGONELLA NICOTINAMIDA COMPOSICION CAFE TOSTADO TRIGONELLA NICOTINAMIDA COMPOSICION 123203 Taguchi, H. 114815 Sakaguchi, M. 118562 Shimabayashi, Y. Trigonelline content in coffee beans and the thermal conversion of trigonelline into nicotinic acid during the roasting of coffee beans |
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The trigonelline content in coffee was determined by the microbiological assay method after demethylating the compound. The content was proved to be extremely high (up to 1 on the wet basis). When trigonelline was heated to above 180ðC, it was converted nicotinic acid. Although the conversion rate was low, a nutritionally significant amount of nicotinic acid was formed during roasting coffee beans of the high content of trigonelline in coffee beans. The optimum heating condition for nicotinic acid formation was found at 220ðC for 20 min |
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| topic_facet |
CAFE TOSTADO TRIGONELLA NICOTINAMIDA COMPOSICION |
| author |
123203 Taguchi, H. 114815 Sakaguchi, M. 118562 Shimabayashi, Y. |
| author_facet |
123203 Taguchi, H. 114815 Sakaguchi, M. 118562 Shimabayashi, Y. |
| author_sort |
123203 Taguchi, H. |
| title |
Trigonelline content in coffee beans and the thermal conversion of trigonelline into nicotinic acid during the roasting of coffee beans |
| title_short |
Trigonelline content in coffee beans and the thermal conversion of trigonelline into nicotinic acid during the roasting of coffee beans |
| title_full |
Trigonelline content in coffee beans and the thermal conversion of trigonelline into nicotinic acid during the roasting of coffee beans |
| title_fullStr |
Trigonelline content in coffee beans and the thermal conversion of trigonelline into nicotinic acid during the roasting of coffee beans |
| title_full_unstemmed |
Trigonelline content in coffee beans and the thermal conversion of trigonelline into nicotinic acid during the roasting of coffee beans |
| title_sort |
trigonelline content in coffee beans and the thermal conversion of trigonelline into nicotinic acid during the roasting of coffee beans |
| publishDate |
Dic |
| work_keys_str_mv |
AT 123203taguchih trigonellinecontentincoffeebeansandthethermalconversionoftrigonellineintonicotinicacidduringtheroastingofcoffeebeans AT 114815sakaguchim trigonellinecontentincoffeebeansandthethermalconversionoftrigonellineintonicotinicacidduringtheroastingofcoffeebeans AT 118562shimabayashiy trigonellinecontentincoffeebeansandthethermalconversionoftrigonellineintonicotinicacidduringtheroastingofcoffeebeans |
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