Trigonelline Content in Coffee Beans and the Thermal Conversion of Trigonelline into Nicotinic Acid during the Roasting of Coffee Beans

スポンサーリンク

概要

• 論文の詳細を見る

• The trigonelline content in coffee was determined by the microbiological assay method after demethylating the compound. The content was proved to be extremely high (up to 1% on the wet basis). When trigonelline was heated to above 180°C, it was converted into nicotinic acid. Although the conversion rate was low, a nutritionally significant amount of nicotinic acid was formed during roasting coffee beans because of the high content of trigonelline in coffee beans. The optimum heating condition for nicotinic acid formation was found at 220°C for 20min.

• 社団法人 日本農芸化学会の論文

著者

• SHIMABAYASHI Yoshihide

  Department of Agricultural Chemistry, Faculty of Agriculture, Mie University

• TAGUCHI Hiroshi

  Department of Agricultural Chemistry, Faculty of Agriculture, Mie University

• SAKAGUCHI Muneto

  Department of Agricultural Chemistry, Faculty of Agriculture, Mie University

関連論文

• Efficacy of preoperative radiotherapy to portal vein tumor thrombus in the main trunk or first branch in patients with hepatocellular carcinoma
• Analysis of Three-Dimensional Characteristics in Tumor Morphology
• The Effects of Pyridine and Pyrazine Carboxylic Acids Derivatives on the Growth of Lemna paucicostata 151(Biological Chemistry)
• Effects of Protein Disulfide-isomerase on the Refolding of Human Pro-urokinase Cloned and Expressed in Escherichia coli(Biological Chemistry)
• cis-Dioxovanadium(V) and mixed-valence divanadium(IV,V) complexes containing .BETA.-diketonate and heterocyclic nitrogen-base ligands.
• Trigonelline Content in Coffee Beans and the Thermal Conversion of Trigonelline into Nicotinic Acid during the Roasting of Coffee Beans

スポンサーリンク