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Coffee and Coffee-Related Product Characterization through Rapid Analytical Methodologies and...
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Coffee and Coffee-Related Product Characterization through Rapid Analytical Methodologies and Downscaled Systems

A special issue of Foods (ISSN 2304-8158). This special issue belongs to the section "Food Analytical Methods".

Deadline for manuscript submissions: 28 June 2024 | Viewed by 1071

Special Issue Editors

Dr. João Rodrigo Santos

E-Mail Website
Guest Editor
REQUIMTE/LAQV—Departamento de Química e Bioquímica, Faculdade de Ciências da Universidade do Porto, Rua do Campo Alegre, s/n, 4169-007 Porto, Portugal
Interests: coffee analysis; volatile compound extraction and characterization; flow analysis; analytical chemistry; electrochemical detection; liquid chromatography; low-pressure chromatographic systems with amperometric detection
Special Issues, Collections and Topics in MDPI journals
Dr. Inês Maria Valente

E-Mail Website
Guest Editor
1. REQUIMTE/LAQV—Department of Chemistry and Biochemistry, Faculty of Sciences, University of Porto, Porto, Portugal
2. REQUIMTE, LAQV, ICBAS, School of Medicine and Biomedical Sciences, University of Porto, Porto, Portugal
Interests: analytical chemistry; phytochemical analysis; metabolomics; liquid chromatography; mass spectrometry; animal nutrition, method development; sample preparation
Special Issues, Collections and Topics in MDPI journals
Dr. Rui Miguel Ramos

E-Mail Website
Guest Editor
REQUIMTE/LAQV—Departamento de Química e Bioquímica, Faculdade de Ciências da Universidade do Porto, Rua do Campo Alegre, s/n, 4169-007 Porto, Portugal
Interests: volatile organic compounds; liquid chromatography; extraction methodologies; mass spectrometry; miniaturization; wood-based panels analysis; analytical chemistry; sample preparation
Special Issues, Collections and Topics in MDPI journals

Special Issue Information

Dear Colleagues,

In view of the continuous analytical developments in terms of new sample preparation approaches and/or small-sized analytical instruments of competitive sensitivity, new analytical methods for physical and chemical characterization of coffee and coffee-related products are welcome. Such approaches are of special relevance for coffee roaster facilities which, due to poor/absent laboratorial conditions for routine analysis, choose not to perform proper analytical control of raw material, process control and final product. We hereby invite you to submit original research papers, review articles or short communications based on, but not limited to, the following topics: new analytical methodologies prone to be downsized for raw, roasted and brewed coffee of low cost; analytical methodologies focusing on compounds with known/ potential bioactivity, with an organoleptic impact, of legal concern or health-related.

Dr. João Rodrigo Santos
Dr. Inês Maria Valente
Dr. Rui Miguel Ramos
Guest Editors

Manuscript Submission Information

Manuscripts should be submitted online at www.mdpi.com by registering and logging in to this website. Once you are registered, click here to go to the submission form. Manuscripts can be submitted until the deadline. All submissions that pass pre-check are peer-reviewed. Accepted papers will be published continuously in the journal (as soon as accepted) and will be listed together on the special issue website. Research articles, review articles as well as short communications are invited. For planned papers, a title and short abstract (about 100 words) can be sent to the Editorial Office for announcement on this website.

Submitted manuscripts should not have been published previously, nor be under consideration for publication elsewhere (except conference proceedings papers). All manuscripts are thoroughly refereed through a single-blind peer-review process. A guide for authors and other relevant information for submission of manuscripts is available on the Instructions for Authors page. Foods is an international peer-reviewed open access semimonthly journal published by MDPI.

Please visit the Instructions for Authors page before submitting a manuscript. The Article Processing Charge (APC) for publication in this open access journal is 2900 CHF (Swiss Francs). Submitted papers should be well formatted and use good English. Authors may use MDPI's English editing service prior to publication or during author revisions.

Keywords

  • raw coffee, roasted coffee, brewed coffee and coffee by-products
  • coffee and coffee-related product quality assessment and characterization
  • compounds with potential bioactivity, organoleptic impact, of legal concern or health-related
  • portable, small-sized or easy-to-assemble analytical systems
  • rapid analytical methodologies for coffee and coffee-related products

Published Papers (1 paper)

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Research

22 pages, 2646 KiB  
Article
Formation of Cysteine Adducts with Chlorogenic Acid in Coffee Beans
by Sorel Tchewonpi Sagu, Nina Ulbrich, Johanna Rebekka Morche, Kapil Nichani, Haydar Özpinar, Steffen Schwarz, Andrea Henze, Sascha Rohn and Harshadrai M. Rawel
Foods 2024, 13(11), 1660; https://doi.org/10.3390/foods13111660 - 25 May 2024
Viewed by 457
Abstract
The post-harvest processing of coffee beans leads to a wide range of reactions involving proteins. The formation of crosslinks between proteins and phenolic compounds present in high concentrations of coffee beans represents one of the most challenging and still not fully characterized reactions. [...] Read more.
The post-harvest processing of coffee beans leads to a wide range of reactions involving proteins. The formation of crosslinks between proteins and phenolic compounds present in high concentrations of coffee beans represents one of the most challenging and still not fully characterized reactions. The aim of this work was to assess the presence of products from such reactions in coffee samples, focusing on the adducts between cysteine and chlorogenic acids (CQAs). For this purpose, 19 green and 15 roasted coffee samples of the Coffea arabica, Coffea canephora, and Coffea liberica varieties were selected for this study and basically characterized. Then, targeted liquid chromatography mass spectrometry (LC-MS/MS) methods were developed to assess the formation of adducts between CQA and cysteine, glutathione, and N-acetylcysteine as the amino acid and peptide models, and quantified such adducts in coffee samples. The results of the characterization showed a heterogeneous distribution of the protein content (8.7–14.6%), caffeine (0.57–2.62 g/100 g), and antioxidant capacity (2–4.5 g ascorbic acid/100 g) in Arabica, Canephora, and Liberica samples. Glutamic acid, arginine, and proline were found to be the major amino acids, while 5-CQA (38–76%), 3-CQA (4–13%), and 4-CQA (4–13%) were the most abundant CQA derivatives of all coffee varieties. The model experiments for adduct formation demonstrated that cysteine binds to CQA via thiol groups and 5-CQA initially isomerizes to 3- and 4-CQA, depending on the conditions, allowing cysteine to bind to two different sites on 3-, 4- or 5-CQA molecules, thus, forming six different Cys-CQA adducts with m/z 476. The reaction was more favored at pH 9, and the adducts proved to be stable up to 90 °C for 10 min and up to 28 days at room temperature. The relative quantification of adducts showed peak area values ranging from 1100 to 3000 in green coffee bean samples, while no adducts were detected in roasted coffee beans. Overall, this work was the first attempt to demonstrate the presence of Cys-CQA adducts in coffee beans and paves the way for further investigations of such adduct formation at the protein level. Full article
(This article belongs to the Special Issue Coffee and Coffee-Related Product Characterization through Rapid Analytical Methodologies and Downscaled Systems)
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