Profile and levels of bioactive amines in green and roasted coffee

Abstract

The profile and levels of bioactive amines in green and roasted coffee were investigated. Coffea arabica L., variety ‘catuaı́ vermelho’, was harvested in São Sebastião do Paraı́so, state of Minas Gerais, Brazil. The green coffee was roasted at two degrees—American and French (300 °C for 6 and 12 min, respectively). The samples were analysed for bioactive amines. Roasted samples were also analysed for moisture content, water activity and L ∗ a ∗ b ∗ colour characteristics. Total amine levels in green coffee ranged from 3.03 to 4.44 mg/100 g. The predominant amines in green coffee were serotonin and putrescine, followed by spermidine and spermine. The degree of roasting did not affect moisture content or water activity of the coffee bean. Hue angle and saturation were higher for American than for French coffee. The profile and levels of bioactive amines in roasted coffee differed significantly from green coffee. The prevailing amine in roasted coffee was serotonin, followed by spermidine. Putrescine and spermine were not detected in roasted coffee. The presence of agmatine was detected in French roasted coffee. American roasted coffee had lower amine levels than French, which indicated that, the stronger the degree of roasting, the higher were the total levels of amines.