Chlorogenic acid (CGA) determination in roasted coffee beans by Near Infrared (NIR) spectroscopy

Engineering in Agriculture, Environment and Food - Tập 7 - Trang 139-142 - 2014
Jiajia Shan1, Tetsuhito Suzuki1, Diding Suhandy2, Yuichi Ogawa1, Naoshi Kondo1
1Graduate School of Agriculture, Kyoto University, Kitashirakawa-Oiwakecho, Sakyo-ku, Kyoto 606-8502, Japan
2Department of Agricultural Engineering, Lampung University, Jl. Soemantri Brojonegoro No. 1 Gedongmeneng Bandar Lampung, Lampung, Indonesia

Tài liệu tham khảo

Belay, 2004, Characterization and determination of chlorogenic acid (CGA) in coffee beans by UV-Vis spectroscopy, Afr J Pure Appl Chem, 3, 234 Chen, 2009, Study on discrimination of roast green tea according to geographical origin by FT-NIR spectroscopy and supervised pattern recognition, Spectrochim Acta Part A, 72, 845, 10.1016/j.saa.2008.12.002 Esteban-Diez, 2004, Prediction of sensory properties of espresso from roasted coffee samples by near-infrared spectroscopy, Anal Chim Acta, 525, 171, 10.1016/j.aca.2004.08.057 Hashimoto, 2004, Mid-infrared spectroscopic analysis on brewed coffee characteristics Huck, 2005, Analysis of caffeine, theobromine and theophylline in coffee by near infrared spectroscopy (NIRS) compared to high-performance liquid chromatography (HPLC) coupled to mass spectrometry, Anal Chim Acta, 538, 195, 10.1016/j.aca.2005.01.064 Perrone, 2010, Modeling weight loss and chlorogenic acids content in coffee during roasting, Agric Food Chem, 58, 12238, 10.1021/jf102110u Ribeiro, 2011, Chemometric models for the quantitative descriptive sensory analysis of Arabica coffee beverage using near infrared spectroscopy, Talanta, 83, 1352, 10.1016/j.talanta.2010.11.001 Shao, 2004, Determination of chlorogenic acid in plant samples by using near-infrared spectrum with wavelet transform preprocessing, Anal Sci, 20, 451, 10.2116/analsci.20.451 Turgo, 1984, Chlorogenic acid composition of instance coffee, Analyst, 109, 263, 10.1039/an9840900263 Trugo, 1984, A study of the effect of roasting on the chlorogenic acid composition of coffee using HPLC, Food Chem, 15, 219, 10.1016/0308-8146(84)90006-2 Tfouni, 2012, Effect of roasting on chlorogenic acid, caffeine and polycyclic aromatic hydrocarbons levels in two coffea cultivars: coffea Arabica cv, Int J Food Sci Technol, 47, 406, 10.1111/j.1365-2621.2011.02854.x