Abstract
Coffee is the most consumed beverage in the world, especially in Nordic countries. Its composition has substances considered to have high value for human health, such as chlorogenic and phenolic acids. However, the roasting of coffee can form substances such as acrylamide that are considered toxic and carcinogenic, depending on the time and the heat of roasting. However, there are some ways of reducing acrylamide formation during the processing of coffee beans. The reduction of its precursor asparagine is one of these ways. This can be achieved by the treatment of beans with the enzyme asparaginase. This study aimed to test the effectiveness of applying asparaginase (Acrylaway™) and evaluate the reduction of the amount of asparagine in Coffea arabica and C. canephora beans. The results showed the effectiveness of the enzyme in the reduction of free asparagine in green coffee beans of both species (C. arabica and C. canephora). Steam pretreatment was effective for the two species but required different times (30 min for C. arabica and 45 min for C. canephora). This can be attributed to the different chemical compositions found in the two species.
Highlights
Coffee is the most consumed beverage in the world, especially in Nordic countries [1,2]
All samples were acquired from producing regions in the states of Minas Gerais (C. arabica) and Espiríto Santo (C. canephora) in Brazil, and both green coffee samples were from 2015 season
The results showed the effectiveness of the enzyme asparaginase (AcrylawayTM) in reducing free asparagine in the green coffee beans, in both species (C. arabica and C. canephora)
Summary
Coffee is the most consumed beverage in the world, especially in Nordic countries [1,2]. It contains substances considered to have high value for human health, such as chlorogenic and phenolic acids. These compounds are partially destroyed when the coffee beans are roasted [3]. The roasting of coffee can form substances that are considered toxic and carcinogenic, such as acrylamide, depending on the time and heat of roasting [4,5]. Lengthy roasting can reduce acrylamide formation by degrading this substance, other substances that are carcinogenic can be formed [6]. Lengthy roasting causes degradation of the beneficial coffee components and changes sensory characteristics of the beverage [7]
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