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Effect of Asparaginase Enzyme in the Reduction of Asparagine in Green Coffee

1
Food and Nutrition Postgraduate Program, Department of Food Technology, Nutrition School, Federal University of Rio de Janeiro State-UNIRIO, Av. Pasteur, 296, Urca, 22290-240 Rio de Janeiro, Brazil
2
Embrapa Agroindústria de Alimentos, Av. das Américas, 29501, 23.020-470 Rio de Janeiro, Brazil
*
Author to whom correspondence should be addressed.
Beverages 2019, 5(2), 32; https://doi.org/10.3390/beverages5020032
Received: 10 January 2019 / Revised: 31 January 2019 / Accepted: 10 April 2019 / Published: 1 May 2019
(This article belongs to the Special Issue Coffee and its Consumption: Benefits and Risks)
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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. View Full-Text
Keywords: asparaginase; Coffea arabica; Coffea canephora; acrylamide asparaginase; Coffea arabica; Coffea canephora; acrylamide
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This is an open access article distributed under the Creative Commons Attribution License which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited (CC BY 4.0).
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Porto, A.C.V.; Freitas-Silva, O.; Souza, E.F.; Gottschalk, L.M.F. Effect of Asparaginase Enzyme in the Reduction of Asparagine in Green Coffee. Beverages 2019, 5, 32.

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