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Analysis of Anti-Nutritional factors in Coffee

Shashank, Nanduru (2010) Analysis of Anti-Nutritional factors in Coffee. [Student Project Report]

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This Dissertation / Report is the outcome of investigation carried out by the creator(s) / author(s) at the department/division of Central Food Technological Research Institute (CFTRI), Mysore mentioned below in this page.

Item Type: Student Project Report
Additional Information: The infusion or brew prepared from roasted beans of coffee is a rich source of ~800 secondary metabolites which contributes for cup quality and aroma of coffee. The two major secondary metabolites i.e. caffeine and chlorogenic acid which are extensively investigated from phylogenetic point of view of Coffea species and also health aspects of consumers. The other two important metabolites that associated with lipid fraction of coffee are cafestol and kahweol which are reported to be responsible for hyper-cholesteromic effect in people who consume more coffee. Though some attempts were made by various researchers on these diterpenes in coffee a comprehensive data on cafestol and kahweol profiles in coffee brew prepared by various methods and also the influence of roasting methods are lacking. Accordingly, an investigation has been carried out, which showed variation in diterpene profiles in coffee brews with highest % cafestol and kahweol in Turkish-style and French press coffee. Similarly higher roasting temperatures and prolonged roasting times had significant influence on diterpene profiles in roasted beans. Apart from this the presence of cafestol and kahweol in somatic embryos of C.canephora were analysed and confirmed by spectrophotometric method and HPLC.
Uncontrolled Keywords: roasted beans,coffee; brew, coffee; secondary metabolites; health aspects; phylogenetic studies
Subjects: 600 Technology > 07 Beverage Technology > 04 Coffee
Divisions: Plant Cell Biotechnology
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 25 Jun 2010 09:42
Last Modified: 28 Dec 2011 10:14
URI: http://ir.cftri.com/id/eprint/9426

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