MAIN MINERALS AND ORGANIC COMPOUNDS IN COMMERCIAL ROASTED AND GROUND COFFEE: AN EXPLORATORY DATA ANALYSIS

Kalschne, Daneysa Lahis; Silva, Nathalia Karen; Canan, Cristiane; Benassi, Marta de Toledo; Flores, Eder Lisandro Moraes; Leite, Oldair Donizete

doi:10.21577/0100-4042.20170653

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Artigo • Quím. Nova 44 (1) • Jan 2021 • https://doi.org/10.21577/0100-4042.20170653 copy

MAIN MINERALS AND ORGANIC COMPOUNDS IN COMMERCIAL ROASTED AND GROUND COFFEE: AN EXPLORATORY DATA ANALYSIS

Authorship SCIMAGO INSTITUTIONS RANKINGS

Coffee is one of the most popular beverages in the world, however, little information is found regarding the mineral composition of commercial roasted and ground coffees (RG) and its correlation with organic bioactive compounds. 21 commercial Brazilian RG coffee brands - 9 traditional (T) and 12 extra strong (ES) roasted ones - were analyzed for the Cu, Ca, Mn, Mg, K, Zn, and Fe minerals, caffeine, 5-caffeoylquinic acid (5-CQA) and melanoidins contents. For minerals determination by flame atomic absorption spectrometry (FAAS), the samples were decomposed by microwave-assisted wet digestion. Caffeine and 5-CQA were determined by liquid chromatography and melanoidins by molecular absorption spectrometry. The minerals and organic compounds contents association in RG coffee was observed by a principal component analysis. The thermostable compounds (minerals and caffeine) were related to dimension 1 and 2, while 5-CQA and melanoidins were related to dimension 3, allowing for the T coffees segmentation from ES ones.

Keywords:
caffeine; calcium; filtered coffee; potassium; principal component analysis

FFAS conditions	Cu	Ca	Mn	Mg	K	Zn	Fe
Wavelength (nm)	327.4	232.0	403.1	285.2	766.5	213.9	248.3
Spectral band width (nm)	0.5	0.5	0.5	0.5	0.1	0.5	0.5
Hollow cathode lamp current (mA)	4	4	5	4	-	5	5
Air flow (L min^-1)	10	10	10	10	10	10	10
Acetylene (L min^-1)	2.2	2.2	2.2	2.2	2.2	2.2	2.2
Sample aspiration rate (mL min^-1)	4.0	4.0	4.0	4.0	4.0	4.0	4.0
Linear range (mg mL^-1)	0.25-2.0	0.25-2.0	0.25-2.0	0.25-2.0	0.25-2.0	0.25-2.0	0.25-2.0

Sample	Cu (mg g^-1)	Ca (mg g^-1)	Mn (mg g^-1)	Mg (mg g^-1)	K (mg g^-1)	Zn (mg g^-1)	Fe (mg g^-1)	Caffeine (mg 100g^-1)	5-CQA (mg 100g^-1)	Melanoidins (mg 100g^-1)
1T	17.41^d ±0.45	940^gh ±22	24.84^gh ±0.30	2025^ef ±76	27253^a ±1213	9.49^b ±0.18	82.9^gh ±2.3	2499^a ±12	683^bc ±12	15221^efgh ±214
2T	24.39^a ±0.27	1013^defgh ±74	27.62^defg ±0.33	2097^bef ±148	28707^abc ±1502	10.58^a ±0.18	120.4^c ±13.6	2090^d ±25	582^e ±14	16733^bc ±459
3T	18.25^d ±0.10	967^efgh ±36	27.94^defg ±1.31	2042^f ±42	22370^abcd ±1473	9.69^b ±0.07	116.1^cd ±8.1	2116^d ±30	699^b ±23	15407^efgh ±82
4T	21.94^b ±0.45	961^fgh ±32	33.21^b ±0.29	2217^bcdef ±117	21721^bcd ±629	9.49^b ±0.32	119.1^cd ±2.2	1688^hi ±50	712^b ±17	13645ⁱ ±143
5T	14.66^e ±0.24	1156^d ±51	32.61^bc ±0.83	2486^abcd ±26	22647^abcd ±612	9.31^bc ±0.27	194.5^a ±4.2	1684^hi ±20	872^a ±21	14908^gh ±49
6T	14.37^e ±1.04	1123^d ±29	29.80^cd ±0.87	2450^acd ±154	22302^bcd ±979	10.01^ab ±0.14	94.0^efgh ±2.3	1896^f ±23	497^f ±9	16072^bcde ±125
7T	18.36^d ±0.67	904^h ±28	30.02^bcd ±1.10	2203^bcdef ±60	22434^bcd ±481	7.99^defg ±0.17	119.3^c ±0.5	1793^g ±19	642^cd ±22	15094^fgh ±255
8T	17.81^d ±0.58	881^h ±13	28.19^def ±0.22	2334^bcdef ±27	21235^cd ±689	8.16^def ±0.15	111.0^cde ±3.3	1916^f ±11	450^g ±7	16863^b ±161
9T	14.49^e ±1.29	1107^def ±53	23.47^h ±0.69	2391^bcdef ±169	20574^d ±715	8.14^def ±0.18	99.1^defg ±2.5	2193^c ±8	583^e ±12	15895^cdef ±369
Mean T	17.96	1006	28.63	23249	23249	9.21	117.4	1986	636	15538
RSD T	19%	10%	11%	12%	12%	10%	27%	13%	20%	6%
1ES	18.77^cd ±0.90	1074^defg ±5	32.47^bc ±0.80	2779^a ±169	23085^abcd ±1150	8.63^cd ±0.26	112.1^cde ±1.1	1789^g ±14	412^gh ±2	17829^a ±258
2ES	15.26^e ±0.51	1341^c ±40	28.90^de ±2.17	2111^bcdef ±145	21579^bcd ±323	7.80^efgh ±0.50	110.8^cde ±9.0	1790^g ±11	422^gh ±14	16842^b ±458
3ES	19.21^cd ±0.82	1494^b ±58	41.50^a ±1.13	2404^bcde ±158	22565^abcd ±589	8.02^defg ±0.16	93.1^efgh ±3.7	1577^j ±11	316^jk ±2	14663^h ±158
4ES	15.16^e ±0.99	1329^c ±53	24.78^gh ±1.70	2238^bcdef ±129	21328^cd ±184	7.44^fgh ±0.04	76.2^h ±1.2	2002^e ±14	623^de ±13	15900^cdef ±361
5ES	17.61^d ±0.33	1408^bc ±52	28.27^def ±2.11	2479^ac ±114	22566^abcd ±265	7.75^efgh ±0.04	76.4^h ±2.8	1726^gh ±26	639^d ±18	13228ⁱ ±89
6ES	24.09^a ±1.07	1861^a ±81	30.21^bcd ±0.77	2495^ac ±67	26635^ab ±1269	9.46^b ±0.35	173.3^b ±5.5	2160^cd ±16	388^hi ±6	18062^a ±219
7ES	20.65^bc ±0.58	967^efgh ±36	25.43^fgh ±1.14	2327^bcdef ±94	22633^cd ±587	8.21^de ±0.27	87.7^fgh ±3.9	1897^f ±24	177^m ±4	15745^defg ±520
8ES	19.34^cd ±0.20	1024^defgh ±48	24.07^h ±0.64	2212^bcdef ±92	18832^d ±277	7.31^ghi ±0.23	104.9^cdef ±5.7	2388^b ±20	520^f ±17	16479^bcd ±382
9ES	17.38^d ±0.59	961^fgh ±20	20.08ⁱ ±0.59	2179^bcdef ±5	19167^d ±127	7.58^efgh ±0.27	83.2^gh ±4.0	2468^a ±26	282^kl ±5	17837^a ±355
10ES	17.87^d ±0.84	1114^de ±76	22.42^hi ±1.20	2218^bcdef ±103	21707^cd ±1038	7.41^ghi ±0.22	107.0^cdef ±1.3	1957^ef ±26	420^gh ±14	15670^efg ±146
11ES	18.26^d ±0.33	1104^def ±42	25.61^efgh ±0.24	2106^bdef ±55	19846^d ±1005	7.02^hi ±0.32	113.7^cde ±2.7	2111^d ±8	341^ij ±22	16311^bcd ±107
12ES	18.74^cd ±0.17	1080^defg ±57	28.44^def ±0.95	2273^bcdef ±70	20860^d ±423	6.77ⁱ ±0.12	100.7^efg ±5.6	1631^ij ±46	264^l ±4	13107ⁱ ±280
Mean ES	18.53	1230	27.68	21734	21734	7.78	103.3	1958	399	15973
RSD ES	13%	22%	11%	10%	10%	9%	25%	14%	35%	10%

Reference	Samples	Digestion method	Determination technique	Cu (mg g^-1)	Ca (mg g^-1)	Mn (mg g^-1)	Mg (mg g^-1)	K (mg g^-1)	Zn (mg g^-1)	Fe (mg g^-1)
Current article	Brazilian commercial roasted coffees (n = 21)	Microwave	FAAS	14.4-24.4	881-1861	20.1-41.5	2025-2779	18832-28707	6.8-10.6	76.2-194.5
Mean				18.3	1134	28.1	2289	22383	8.3	109.5
RSD				15%	21%	16%	8%	11%	16%	26%
²¹21 Martín, M. J.; Pablos, F.; González, A. G.; Food Chem 1999, 66, 365.	Coffea arabica roasted coffee from Brazil, Nicaragua, Honduras, El Salvador, Colombia and Guatemala (n = 9)	Digestion Block	ICP-OES	11.2-17.8	880-1090	13.2-44.6	1730-1940	12730-14930	5.06-36.9	40.3-59.8
²¹21 Martín, M. J.; Pablos, F.; González, A. G.; Food Chem 1999, 66, 365.	Coffea canephora roasted coffee from Ivory Coast, Vietnam, Cameroon and Uganda (n = 9)	Digestion Block	ICP-OES	13.1-17.2	870-1350	12.1-19.8	1460-1820	13890-15410	4.94-31.8	50.6-73.4
²⁰20 Anderson, K. A.; Smith, B. W.; J. Agric. Food Chem 2002, 50, 2068.	Commercial roasted coffees from Costa Rica, Colombia, Guatemala, Panama, Ethiopia, Kenya, Sulawesi and Sumatra (n = 160)	Digestion Block	ICP-OES	12.5-18.1	934-1234	19-39	2058-2410	17500-19600	6.51-8.03	12-31
²²22 Grembecka, M.; Malinowska, E.; Szefer, P.; Sci. Total Environ. 2007, 383, 59.	Commercial roasted coffee (n = 75)	Dry muffle incineration	FAAS	12.1-20.1	513-1620	16.5-40.6	800-2840	11750-15850	3.2-16.2	20.3-67.8
²²22 Grembecka, M.; Malinowska, E.; Szefer, P.; Sci. Total Environ. 2007, 383, 59.	Commercial Coffea arabica coffee from India, Australia, Tanzania, Peru, Cuba, Timor, Zambia, Honduras and Indonesia (n = 60)	Dry muffle incineration	FAAS	8.8-30.1	674-1490	17.6-16.6	746-929	11370-22750	5.7-14.0	18.4-53.8
¹⁹19 Amorim Filho, V. R.; Polito, W. L.; Gomes Neto, J. A.; Braz. Chem. Soc 2007, 18, 47.	Brazilian commercial roasted coffees (n = 5)	Microwave	FAAS	12.5-18.7	1121-1943	22.0-36.0	1913-2356	19633-26675	4.65-7.14	61.0-282.3
¹⁹19 Amorim Filho, V. R.; Polito, W. L.; Gomes Neto, J. A.; Braz. Chem. Soc 2007, 18, 47.	Brazilian commercial roasted coffees (n = 5)	Digestion Block	FAAS	13.3-18.8	1200-1944	19.8-31.7	1835-2283	20474-27930	4.80-15.48	51.4-192.0
³²32 Debastiani, R.; Santos, C. E. I.; Ramos, M. M.; Souza, V. S.; Amaral, L.; Yoneama, M. L.; Dias, J. F.; Food Res. Int 2019, 119, 297.	Brazilian commercial roasted coffees (n = 8)	-	X-rays	13.0-25.8	1080-2235	26.0-37.0	1758-2596	18142-29039	7.1-11.2	52-85
³³33 Cloete, K. J.; Šmit, Z.; Minnis-Ndimba, R.; Vavpetič, P.; Plessis, A.; Roux, S. G.; Pelicon, P.; Food Chem. X 2019, 2, 100032.	Organic coffee from Colombia, Honduras, Mexico, and Ethiopia (n = 4)	-	X-rays	10-11	1205-1205	16-32	-	16543-17577	4-6	25-35

Reference	Samples	Determination technique	Caffeine (mg 100 g^-1)	5-CQA (mg 100 g^-1)	Melanoidins (mg 100 g^-1)
Current article	Brazilian commercial coffees (n = 21)	HPLC	1633-2499	264-872	13107-18062
Mean			1877	478	15786
RSD			13%	35%	9%
³⁴34 Ribeiro, V. S.; Leitão, A. E.; Ramalho, J. C.; Lidon, F. C.; Food Res. Int 2014, 61, 39.	Commercial coffee blends in a sealed package and capsule (n = 2)	HPLC	2280-2417	378-439	-
³⁵35 Casal, S.; Oliveira, M. B.; Ferreira, M. A.; Food Chem 2000, 68, 481.	Coffea arabica coffee in different roasting degree (n = 6)	HPLC	1096-1518	-	-
³⁵35 Casal, S.; Oliveira, M. B.; Ferreira, M. A.; Food Chem 2000, 68, 481.	Coffea canephora coffee in different roasting degree (n = 6)	HPLC	1925-2212	-	-
²⁵25 Monteiro, M. C.; Trugo, L.;Quim. Nova 2005, 28, 637.	Brazilian traditional and extra strong commercial coffees (n = 10)	HPLC	-	114-596	-
²³23 Souza, R. M. N.; Canuto, G. A.; Dias, R. C. E.; Benassi, M. T.; Quim. Nova 2010, 33, 885.	Brazilian traditional and extra strong commercial coffees (n = 13)	HPLC	1070-1790	140-690	-
²⁴24 Perrone, D.; Farah, A.; Donangelo, C. M.; Paulis, T.; Martin, P. R.; Food Chem 2008, 106, 859.	Coffee arabica roasted at 170 or 200ºC/15 min (n = 6)	HPLC	-	93-761	-
²⁴24 Perrone, D.; Farah, A.; Donangelo, C. M.; Paulis, T.; Martin, P. R.; Food Chem 2008, 106, 859.	Coffea canephora roasted at 170 or 200ºC/15 min (n = 6)	HPLC	-	175-1145	-
³⁶36 Kalschne, D. L.; Biasuz, T.; Conti, A. J.; Viegas, M. C.; Corso, M. P.; Benassi, M. T.; Food Res. Int 2019, 124, 234.	Coffea arabica and Coffea canephora or blends (n = 4)	Spectrophotometer	-	-	10640-14590
¹⁷17 Vignoli, J. A.; Viegas, M. C.; Bassoli, D. G.; Benassi, M. T.; Food Res. Int 2014, 61, 279.	Coffea arabica coffee in different roasting degree (n = 12)	Dialysis	-	-	14400-23600
¹⁷17 Vignoli, J. A.; Viegas, M. C.; Bassoli, D. G.; Benassi, M. T.; Food Res. Int 2014, 61, 279.	Coffea arabica coffee in different roasting degree (n = 12)	Dialysis	-	-	18500-27300

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