| Title: | Enzymatic mitigation of 5-O-chlorogenic acid for an improved digestibility of coffee |
| Author(s): | Siebert M; Berger RG; Nieter A; |
| Address: | "Institut fur Lebensmittelchemie, Leibniz Universitat Hannover, Callinstrasse 5, 30167 Hannover, Germany. Electronic address: mareike.siebert@lci.uni-hannover.de. Institut fur Lebensmittelchemie, Leibniz Universitat Hannover, Callinstrasse 5, 30167 Hannover, Germany. Electronic address: rg.berger@lci.uni-hannover.de. Institut fur Lebensmittelchemie, Leibniz Universitat Hannover, Callinstrasse 5, 30167 Hannover, Germany. Electronic address: annabel.nieter@lci.uni-hannover.de" |
| DOI: | 10.1016/j.foodchem.2018.03.061 |
| ISSN/ISBN: | 1873-7072 (Electronic) 0308-8146 (Linking) |
| Abstract: | "A p-coumaroyl esterase from Rhizoctonia solani was used to decrease 5-O-chlorogenic acid (5-CQA) content in coffee powder. HPLC-UV showed a decline of up to 98% of 5-CQA after the enzyme treatment. Effects on aroma were determined by means of aroma extract dilution analysis. Flavour dilution factors of treated and control extract differed in four volatile compounds only. Effect on aroma and taste was evaluated by sensory tests. No significant differences were perceived, and no off-flavour nor off-taste was noted. As chlorogenic acids are suspected to cause stomach irritating effects in sensitive people, the enzyme treatment offers a technically feasible approach to improve the quality of coffee beverages by reducing 5-CQA concentration without significantly affecting the aroma and taste profile" |
| Keywords: | "Beverages/analysis Carboxylic Ester Hydrolases/*metabolism Chlorogenic Acid/analysis/*metabolism Chromatography, High Pressure Liquid Coffee/*chemistry/metabolism Gas Chromatography-Mass Spectrometry Humans Rhizoctonia/enzymology Spectrophotometry, Ultrav;" |
| Notes: | "MedlineSiebert, Mareike Berger, Ralf G Nieter, Annabel eng England 2018/04/16 Food Chem. 2018 Aug 30; 258:124-128. doi: 10.1016/j.foodchem.2018.03.061. Epub 2018 Mar 15" |
