Morphological Changes and Component Characterization of Coffee Silverskin |
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| Authors: | Xia Wang De-Fu Hong Gui-Lin Hu Zhong-Rong Li Xing-Rong Peng Qiang-Qiang Shi Ming-Hua Qiu |
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| Institution: | 1.State Key Laboratory of Phytochemistry and Plant Resources in West China, Kunming Institute of Botany, Chinese Academy of Sciences, Kunming 650201, Yunnan, China; (X.W.); (D.-F.H.); (G.-L.H.); (Z.-R.L.); (X.-R.P.); (Q.-Q.S.);2.University of Chinese Academy of Sciences, Beijing 100049, China |
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| Abstract: | Nuclear magnetic resonance (NMR) spectroscopy was used for the qualitative and quantitative analysis of aqueous extracts of unroasted and roasted coffee silverskin (CS). Twenty compounds were identified from 1D and 2D NMR spectra, including caffeine, chlorogenic acid (CGA), trigonelline, fructose, glucose, sucrose, etc. For the first time, the presence of trigonelline was detected in CS. Results of the quantitative analysis showed that the total amount of the main components after roasting was reduced by 45.6% compared with values before roasting. Sugars in the water extracts were the main components in CS, and fructose was the most abundant sugar, its relative content accounting for 38.7% and 38.4% in unroasted and roasted CS, respectively. Moreover, 1D NMR combined with 2D NMR technology shows application prospects in the rapid, non-destructive detection of CS. In addition, it was observed by optical microscopy and scanning electron microscopy (SEM) that the morphology of CS changed obviously before and after roasting. |
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| Keywords: | NMR spectroscopy coffee silverskin qualitative analysis quantitative analysis |
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