메뉴 건너뛰기




Volumn 18, Issue 1, 2006, Pages 201-216

The lipid fraction of the coffee bean

Author keywords

5 hydroxytryptamides; Coffea; Coffee oil; Coffee wax; Diterpenes

Indexed keywords

COFFEA; COFFEA ARABICA;

EID: 33745339956     PISSN: 16770420     EISSN: 16770420     Source Type: Journal    
DOI: 10.1590/S1677-04202006000100014     Document Type: Short Survey
Times cited : (298)

References (144)
  • 2
    • 0038454580 scopus 로고    scopus 로고
    • Contribution of FA profile obtained by high-resolution GC/Chemometric techniques to the authenticity of green and roasted coffee varieties
    • Alves RM, Casal S, Oliveira MBPP, Ferreira MA (2003) Contribution of FA profile obtained by high-resolution GC/Chemometric techniques to the authenticity of green and roasted coffee varieties. JAOCS 80:511-17.
    • (2003) JAOCS , vol.80 , pp. 511-517
    • Alves, R.M.1    Casal, S.2    Oliveira, M.B.P.P.3    Ferreira, M.A.4
  • 3
    • 0004202155 scopus 로고
    • AOAC Method 14.029. Washington, DC
    • th edn. Washington, DC.
    • (1965) th Edn.
  • 4
    • 33745371246 scopus 로고
    • Studies on the improvement of antioxidant effect of tocopherols. XVII. Synergistic effect of extracted components from coffee beans
    • Aoyama M, Maruyama T, Kanematsu H, Niiya I, Tsukamoto M, Tokairin S, Matsumoto T (1988) Studies on the improvement of antioxidant effect of tocopherols. XVII. Synergistic effect of extracted components from coffee beans. Yukagaku 37:606-12.
    • (1988) Yukagaku , vol.37 , pp. 606-612
    • Aoyama, M.1    Maruyama, T.2    Kanematsu, H.3    Niiya, I.4    Tsukamoto, M.5    Tokairin, S.6    Matsumoto, T.7
  • 5
    • 0024461482 scopus 로고
    • The effect on serum cholesterol levels of coffee brewed by filtering or boiling
    • Bak AAA, Grobbee DE (1989) The effect on serum cholesterol levels of coffee brewed by filtering or boiling. New England J. Med. 321:1432-7.
    • (1989) New England J. Med. , vol.321 , pp. 1432-1437
    • Bak, A.A.A.1    Grobbee, D.E.2
  • 6
    • 0342387560 scopus 로고
    • Determination of N-alkanoyl-5-hydroxytryptamines (C-5-HT) in coffee beans by means of HPLC and TLC
    • Battini ML, Careri M, Casoli A, Mangia A, Lugari MT (1989) Determination of N-alkanoyl-5-hydroxytryptamines (C-5-HT) in coffee beans by means of HPLC and TLC. Ann. Chim. 79:369-77.
    • (1989) Ann. Chim. , vol.79 , pp. 369-377
    • Battini, M.L.1    Careri, M.2    Casoli, A.3    Mangia, A.4    Lugari, M.T.5
  • 8
    • 0041156245 scopus 로고
    • The chemistry of the coffee bean. I. Concerning the unsaponifiable matter of the coffee bean oil. Extraction and properties of kahweol
    • Bengis RO, Anderson RJ (1932) The chemistry of the coffee bean. I. Concerning the unsaponifiable matter of the coffee bean oil. Extraction and properties of kahweol. J. Biol. Chem. 97:99-113.
    • (1932) J. Biol. Chem. , vol.97 , pp. 99-113
    • Bengis, R.O.1    Anderson, R.J.2
  • 9
    • 33745429962 scopus 로고
    • Preparation of 5-hydroxytryptamine from coffee wax. Patent EP 1984-104696
    • Bertholet R, Hirsbrunne P (1984) Preparation of 5-hydroxytryptamine from coffee wax. Patent EP 1984-104696.
    • (1984)
    • Bertholet, R.1    Hirsbrunne, P.2
  • 10
    • 33745333488 scopus 로고    scopus 로고
    • Antioxidant composition and process for the preparation thereof. Patent EP 0693547
    • Bertholet R (1996) Antioxidant composition and process for the preparation thereof. Patent EP 0693547.
    • (1996)
    • Bertholet, R.1
  • 13
    • 33745403355 scopus 로고    scopus 로고
    • Verfahren zum Gewinnen eines natürlichen Antioxidans aus Kaffeebohnen. Patent DE 19604030
    • Brimmer J (1997) Verfahren zum Gewinnen eines natürlichen Antioxidans aus Kaffeebohnen. Patent DE 19604030
    • (1997)
    • Brimmer, J.1
  • 14
    • 33745351179 scopus 로고
    • Verfahren zur Herabsetzung des Carbonsäure-5-hydroxytryptamid- Gehaltes von ungerösteten Kaffeebohnen. Patent DT 2429233
    • Bürgin E (1975) Verfahren zur Herabsetzung des Carbonsäure-5- hydroxytryptamid-Gehaltes von ungerösteten Kaffeebohnen. Patent DT 2429233.
    • (1975)
    • Bürgin, E.1
  • 16
    • 84982334196 scopus 로고
    • Gaschromatographic examination of the fatty acids of coffee oil
    • Carisano A, Gariboldi L (1964) Gaschromatographic examination of the fatty acids of coffee oil. J. Sci. Food Agric. 15:619-622.
    • (1964) J. Sci. Food Agric. , vol.15 , pp. 619-622
    • Carisano, A.1    Gariboldi, L.2
  • 17
    • 0345337417 scopus 로고    scopus 로고
    • Authentication of green coffee varieties according to their sterolic profile
    • Carrera F, León-Camacho M, Pablos F, González AG (1998) Authentication of green coffee varieties according to their sterolic profile. Anal. Chim. Acta 370:131-139.
    • (1998) Anal. Chim. Acta , vol.370 , pp. 131-139
    • Carrera, F.1    León-Camacho, M.2    Pablos, F.3    González, A.G.4
  • 18
    • 0038162895 scopus 로고    scopus 로고
    • Discrimination of Coffea arabica and Coffea canephora var. robusta beans by their fatty acid composition
    • Interlaken, Switzerland. (Ed. by R. Amadò R. Battaglia), ISBN 3-9521414-0-2
    • Casal S, Oliveira MB, Ferreira MA (1997) Discrimination of Coffea arabica and Coffea canephora var. robusta beans by their fatty acid composition. In: Proceedings of Euro Food Chem IX, Interlaken, Switzerland. (Ed. by R. Amadò R. Battaglia), Vol. 3, 685. ISBN 3-9521414-0-2.
    • (1997) Proceedings of Euro. Food Chem. IX , vol.3 , pp. 685
    • Casal, S.1    Oliveira, M.B.2    Ferreira, M.A.3
  • 19
    • 0031657286 scopus 로고    scopus 로고
    • The coffee-specific diterpenes cafestol and kahweol protect against aflatoxin B1-induced genotoxicty through a dual mechanism
    • Cavin C, Holzhauser D, Constable A, Huggett AC, Schilter B (1998) The coffee-specific diterpenes cafestol and kahweol protect against aflatoxin B1-induced genotoxicty through a dual mechanism. Carcinogenesis 19:1369-1375.
    • (1998) Carcinogenesis , vol.19 , pp. 1369-1375
    • Cavin, C.1    Holzhauser, D.2    Constable, A.3    Huggett, A.C.4    Schilter, B.5
  • 24
    • 18744387316 scopus 로고
    • Methode zur quantitativen Bestimmung der Carbonsäure-5-hydroxy- tryptamide im Kaffee
    • Culmsee O (1975) Methode zur quantitativen Bestimmung der Carbonsäure-5-hydroxy-tryptamide im Kaffee. Dt. Lebensm. Rundschau 71:425-427.
    • (1975) Dt. Lebensm. Rundschau , vol.71 , pp. 425-427
    • Culmsee, O.1
  • 25
    • 0033042901 scopus 로고    scopus 로고
    • Possible mechanisms underlying the cholesterol-raising effect of the coffee diterpene cafestol
    • De Roos B, Katan MB (1999) Possible mechanisms underlying the cholesterol-raising effect of the coffee diterpene cafestol. Curr. Opinion Lipid. 44:41-45.
    • (1999) Curr. Opinion Lipid. , vol.44 , pp. 41-45
    • De Roos, B.1    Katan, M.B.2
  • 29
    • 0011703012 scopus 로고
    • Contribution a l'identification des espèces arabica et robusta par étude de la fraction stérolique
    • Duplatre A, Tisse C, Estienne J (1984) Contribution a l'identification des espèces arabica et robusta par étude de la fraction stérolique. Ann. Fals. Exp. Chim. 828:259-270.
    • (1984) Ann. Fals. Exp. Chim. , vol.828 , pp. 259-270
    • Duplatre, A.1    Tisse, C.2    Estienne, J.3
  • 30
    • 0025086121 scopus 로고
    • The influence of untreated and treated coffee and carboxylic acid hydroxytryptamides on the gastric mucosa of the rat
    • Fehlau R, Netter KJ (1990) The influence of untreated and treated coffee and carboxylic acid hydroxytryptamides on the gastric mucosa of the rat. Z. Gastroenterol. 28:234-238.
    • (1990) Z. Gastroenterol. , vol.28 , pp. 234-238
    • Fehlau, R.1    Netter, K.J.2
  • 31
    • 0001555531 scopus 로고
    • Terpenoids XLV. Further studies on the structure and absolute configuration of cafestol
    • Finnegan RA, Djerassi C (1960) Terpenoids XLV. Further studies on the structure and absolute configuration of cafestol. J. Amer. Chem. Soc. 82:4342-4344.
    • (1960) J. Amer. Chem. Soc. , vol.82 , pp. 4342-4344
    • Finnegan, R.A.1    Djerassi, C.2
  • 32
    • 0017787325 scopus 로고
    • Unbearbeiteter und veredelter Kaffee. Vergleich der magensä urestimulierenden Wirkung im gekreuzten Doppelblindversuch
    • Fintelmann V, Haase W (1977) Unbearbeiteter und veredelter Kaffee. Vergleich der magensäurestimulierenden Wirkung im gekreuzten Doppelblindversuch. Z. Allg. Med. 53: 1888-1895.
    • (1977) Z. Allg. Med. , vol.53 , pp. 1888-1895
    • Fintelmann, V.1    Haase, W.2
  • 37
    • 0005130013 scopus 로고
    • Lipids
    • Macrae R (eds), Elsevier Applied Science, London, New York
    • Folstar P (1985) Lipids. In: Macrae R (eds), Coffee Chemistry, Vol. 1, pp.203-222. Elsevier Applied Science, London, New York.
    • (1985) Coffee Chemistry , vol.1 , pp. 203-222
    • Folstar, P.1
  • 38
    • 84988087271 scopus 로고
    • High resolution gas chromatographic method for determination of Robusta coffee in commercial blends
    • Frega N, Bocci F, Lercker G (1994) High resolution gas chromatographic method for determination of Robusta coffee in commercial blends. J. High Resol. Chromatog. 17:303-307.
    • (1994) J. High Resol. Chromatog. , vol.17 , pp. 303-307
    • Frega, N.1    Bocci, F.2    Lercker, G.3
  • 39
    • 33745364837 scopus 로고
    • German Society for Lipid Sciences (DGF), No. B-1b, Wissenschaftliche Verlagsgesellschaft mbH, Stuttgart
    • German Society for Lipid Sciences (DGF), No. B-1b (1952), Einheitsmethoden 1950-1975, Wissenschaftliche Verlagsgesellschaft mbH, Stuttgart.
    • (1952) Einheitsmethoden 1950-1975
  • 40
    • 0035109995 scopus 로고    scopus 로고
    • HPLC analysis of tocopherols and triglycerides in coffee and their use as authentication parameters
    • González AG, Pablos F, Martín MJ, Léon-Camacho M, Valenebro MS (2001) HPLC analysis of tocopherols and triglycerides in coffee and their use as authentication parameters. Food Chem. 73:93-101.
    • (2001) Food Chem. , vol.73 , pp. 93-101
    • González, A.G.1    Pablos, F.2    Martín, M.J.3    Léon-Camacho, M.4    Valenebro, M.S.5
  • 41
    • 0030943042 scopus 로고    scopus 로고
    • Analysis of the content of the diterpenes cafestol and kahweol in coffee brews
    • Gross G, Jaccaud E, Huggett AC (1997) Analysis of the content of the diterpenes cafestol and kahweol in coffee brews. Food Chem. Toxicol. 35:547-554.
    • (1997) Food Chem. Toxicol. , vol.35 , pp. 547-554
    • Gross, G.1    Jaccaud, E.2    Huggett, A.C.3
  • 43
    • 0343257071 scopus 로고
    • Carboxylic acid 5-hydroxytryptamides in coffee beans
    • Harms U, Wurziger J (1968) Carboxylic acid 5-hydroxytryptamides in coffee beans. Z. Lebensm. Unters. Forsch. 138:75-80.
    • (1968) Z. Lebensm. Unters. Forsch. , vol.138 , pp. 75-80
    • Harms, U.1    Wurziger, J.2
  • 46
    • 33745350146 scopus 로고    scopus 로고
    • New Carboxylic Acid-5-Hydroxytryptamides in Coffee Wax
    • 21.-23. September, Hamburg, Germany. (Ed. by T. Eklund, M. Schwarz, H. Steinhart, H.-P. Thier, P. Winterhalter), ISBN: 3-936028-32-X
    • Hinkel C, Speer K (2005) New Carboxylic Acid-5-Hydroxytryptamides in Coffee Wax. In: In: Proceedings of Euro Food Chem. XIII, 21.-23. September, Hamburg, Germany. (Ed. by T. Eklund, M. Schwarz, H. Steinhart, H.-P. Thier, P. Winterhalter), Vol. 2, 487-90, ISBN: 3-936028-32-X.
    • (2005) Proceedings of Euro. Food Chem. XIII , vol.2 , pp. 487-490
    • Hinkel, C.1    Speer, K.2
  • 47
    • 33745378906 scopus 로고
    • Einfluß von Minorbestandteilen des Unverseifbaren auf die Sterinanalyse
    • Homberg E, Bielefeld B (1989) Einfluß von Minorbestandteilen des Unverseifbaren auf die Sterinanalyse. Fat. Sci. Technol. 91:105-108.
    • (1989) Fat. Sci. Technol. , vol.91 , pp. 105-108
    • Homberg, E.1    Bielefeld, B.2
  • 48
    • 84985330534 scopus 로고
    • Neue Methoden zur schnellen Isolierung von Sterinen aus Fettmatrices
    • Horstmann P, Montag A (1986) Neue Methoden zur schnellen Isolierung von Sterinen aus Fettmatrices. Fette Seifen Anstrichmittel 88:262-264.
    • (1986) Fette Seifen Anstrichmittel , vol.88 , pp. 262-264
    • Horstmann, P.1    Montag, A.2
  • 49
    • 33745425348 scopus 로고    scopus 로고
    • Cafestal in coffee
    • Interlaken, Switzerland. (Ed. by R. Amadò and R. Battaglia), ISBN 3-9521414-0-2
    • Hruschka A, Speer K (1997) Cafestal in coffee. In: Proceedings of Euro Food Chem IX, Interlaken, Switzerland. (Ed. by R. Amadò and R. Battaglia), Vol. 3, 655-8. ISBN 3-9521414-0-2.
    • (1997) Proceedings of Euro. Food Chem. IX , vol.3 , pp. 655-658
    • Hruschka, A.1    Speer, K.2
  • 50
    • 34250300483 scopus 로고
    • Analytik von Carbonsäure-hydroxytryptamiden in Kaffee
    • Hubert P, Kwasny H, Werkhoff P, Turner U (1975) Analytik von Carbonsäure-hydroxytryptamiden in Kaffee. Z. Anal. Chem. 285:242-250.
    • (1975) Z. Anal. Chem. , vol.285 , pp. 242-250
    • Hubert, P.1    Kwasny, H.2    Werkhoff, P.3    Turner, U.4
  • 51
    • 18744399775 scopus 로고
    • Bestimmung der 5-Hydroxytryptamide in Kaffee mittels Hochdruck-Flussig keitschromatographie
    • Hunziker HR, Miserez A (1979) Bestimmung der 5-Hydroxytryptamide in Kaffee mittels Hochdruck-Flussig keitschromatographie. Mitt. Geb. Lebensm. Unters. Hyg. 70:142-152.
    • (1979) Mitt. Geb. Lebensm. Unters. Hyg. , vol.70 , pp. 142-152
    • Hunziker, H.R.1    Miserez, A.2
  • 53
    • 0141453777 scopus 로고    scopus 로고
    • Determination of the triacylglycerol composition of coffee beans by reverse-phase highperformance liquid chromatography
    • Jham GN, Nikolova-Damyavova B, Viera M, Natalino R, Rodrigues AC (2003) Determination of the triacylglycerol composition of coffee beans by reverse-phase highperformance liquid chromatography. Phytochem. Anal. 14:310-314.
    • (2003) Phytochem. Anal. , vol.14 , pp. 310-314
    • Jham, G.N.1    Nikolova-Damyavova, B.2    Viera, M.3    Natalino, R.4    Rodrigues, A.C.5
  • 54
    • 0036852489 scopus 로고    scopus 로고
    • Rapid and simultaneous analysis of 16-O-methylcafestol and sterols as markers for assessment of green coffee bean authenticity by on-line LC-GC
    • Kamm W, Dionisi F, Fay L-B, Hischenhuber C, Schmarr H-G, Engel K-H (2002) Rapid and simultaneous analysis of 16-O-methylcafestol and sterols as markers for assessment of green coffee bean authenticity by on-line LC-GC. J. Am. Oil Chem. Soc. 79:1109-1113.
    • (2002) J. Am. Oil Chem. Soc. , vol.79 , pp. 1109-1113
    • Kamm, W.1    Dionisi, F.2    Fay, L.-B.3    Hischenhuber, C.4    Schmarr, H.-G.5    Engel, K.-H.6
  • 56
    • 84979314468 scopus 로고
    • Zur Kenntnis der Lipoide der Kaffeebohne. II. Die Veränderung der Lipoide bei der Kaffee-Röstung
    • Kaufmann HP, Hamsagar RS (1962) Zur Kenntnis der Lipoide der Kaffeebohne. II. Die Veränderung der Lipoide bei der Kaffee-Röstung. Fette Seifen Anstrichmittel 64:734-738.
    • (1962) Fette Seifen Anstrichmittel , vol.64 , pp. 734-738
    • Kaufmann, H.P.1    Hamsagar, R.S.2
  • 57
    • 84979329147 scopus 로고
    • Über die Lipoide der Kaffeebohne. V. Die Triterpene und Kohlenwasserstoffe
    • Kaufmann HP, Sen Gupta AK (1964) Über die Lipoide der Kaffeebohne. V. Die Triterpene und Kohlenwasserstoffe. Fette Seifen Anstrichmittel 66:461-466.
    • (1964) Fette Seifen Anstrichmittel , vol.66 , pp. 461-466
    • Kaufmann, H.P.1    Sen Gupta, A.K.2
  • 58
    • 0029925847 scopus 로고    scopus 로고
    • Determination of serotonin released from coffee wax by liquid chromatography
    • Kele M, Ohmacht R (1996) Determination of serotonin released from coffee wax by liquid chromatography. J. Chromatogr. 730:59-62.
    • (1996) J. Chromatogr. , vol.730 , pp. 59-62
    • Kele, M.1    Ohmacht, R.2
  • 65
    • 33745387633 scopus 로고    scopus 로고
    • Formation of a new substance in the lipid fraction during the storage of green coffee beans
    • 21.-23. September, Hamburg, Germany. (Ed. by T. Eklund, M. Schwarz, H. Steinhart, H.-P. Thier, P. Winterhalter), ISBN: 3-936028-32-X
    • Kölling-Speer I, Kurzrock T, Gruner M, Speer K (2005) Formation of a new substance in the lipid fraction during the storage of green coffee beans. In: Proceedings of Euro Food Chem XIII, 21.-23. September, Hamburg, Germany. (Ed. by T. Eklund, M. Schwarz, H. Steinhart, H.-P. Thier, P. Winterhalter), Vol. 2, 491-4, ISBN: 3-936028-32-X.
    • (2005) Proceedings of Euro. Food Chem. XIII , vol.2 , pp. 491-494
    • Kölling-Speer, I.1    Kurzrock, T.2    Gruner, M.3    Speer, K.4
  • 66
    • 0017116652 scopus 로고
    • Neue Erkenntnisse zur quantitativen Bestimmung der Carbon-säure-5- hydroxytryptamide in Kaffee
    • Kummer P, Bürgin E (1976) Neue Erkenntnisse zur quantitativen Bestimmung der Carbon-säure-5-hydroxytryptamide in Kaffee. Mitt. Geb. Lebensm. Unters. Hyg. 67:212-215.
    • (1976) Mitt. Geb. Lebensm. Unters. Hyg. , vol.67 , pp. 212-215
    • Kummer, P.1    Bürgin, E.2
  • 67
    • 33745347492 scopus 로고    scopus 로고
    • A new component in the lipid fraction of coffee
    • 22-24 September, Budapest, Hungary, ISBN 963 420 615 8 III
    • Kurt A, Speer K (1999) A new component in the lipid fraction of coffee. In: Proceedings of Euro Food Chem X, 22-24 September, Budapest, Hungary, Vol. 3, 882-6. ISBN 963 420 615 8 III.
    • (1999) Proceedings of Euro. Food Chem. X , vol.3 , pp. 882-886
    • Kurt, A.1    Speer, K.2
  • 68
    • 0005556185 scopus 로고    scopus 로고
    • Freie Diterpene in gedämpften Roh-und Röstkaffees - Optimierung der Bestimmungsmethode und erste Ergebnisse
    • Kurt A, Speer K (2001) Freie Diterpene in gedämpften Roh-und Röstkaffees - Optimierung der Bestimmungsmethode und erste Ergebnisse. Deutsche Lebensmittel-Rundschau 97:373-376.
    • (2001) Deutsche Lebensmittel-Rundschau , vol.97 , pp. 373-376
    • Kurt, A.1    Speer, K.2
  • 69
    • 33745368295 scopus 로고
    • Verfahren zur Herstellung eines an Reizstoffen armen Rohkaffees. DT 1960694
    • Kurz G, Vahland H-O (1971) Verfahren zur Herstellung eines an Reizstoffen armen Rohkaffees. DT 1960694.
    • (1971)
    • Kurz, G.1    Vahland, H.-O.2
  • 70
    • 33745333508 scopus 로고
    • Verfahren zur Entfernung von Bestandteilen aus Rohkaffeebohnen, die zum Vorhandensein von Reizstoffen im Röstkaffee beitragen. DE 2720204
    • Kurzhals H-A, Sylla K (1978) Verfahren zur Entfernung von Bestandteilen aus Rohkaffeebohnen, die zum Vorhandensein von Reizstoffen im Röstkaffee beitragen. DE 2720204.
    • (1978)
    • Kurzhals, H.-A.1    Sylla, K.2
  • 72
    • 0006984392 scopus 로고    scopus 로고
    • Identification of cafestol fatty acid esters
    • Interlaken, Switzerland. (Ed. by R. Amadò R. Battaglia), ISBN 3-9521414-0-2
    • Kurzrock T, Speer K (1997b) Identification of cafestol fatty acid esters. In: Proceedings of Euro Food Chem. IX, Interlaken, Switzerland. (Ed. by R. Amadò R. Battaglia), Volume 3, 659-63, ISBN 3-9521414-0-2.
    • (1997) Proceedings of Euro. Food Chem. IX , vol.3 , pp. 659-663
    • Kurzrock, T.1    Speer, K.2
  • 73
  • 74
    • 84906292614 scopus 로고    scopus 로고
    • Identification of dehydrocafestol fatty acid esters in coffee
    • (Ed. by P. Sandra A.J. Rackstraw) No 27. Naxos Software Solutions, M. Schaefer, Schriesheim, Germany
    • Kurzrock T, Kölling-Speer I, Speer K (1998) Identification of dehydrocafestol fatty acid esters in coffee. In: Proc. 20th Int. Symposium on Capillary Chromatogr. (Ed. by P. Sandra A.J. Rackstraw) No 27. Naxos Software Solutions, M. Schaefer, Schriesheim, Germany.
    • (1998) Proc. 20th Int. Symposium on Capillary Chromatogr
    • Kurzrock, T.1    Kölling-Speer, I.2    Speer, K.3
  • 75
    • 0006939560 scopus 로고    scopus 로고
    • Diterpenes and Diterpene Esters in Coffee
    • Kurzrock T, Speer K (2001a) Diterpenes and Diterpene Esters in Coffee. Food Rev. Int. 17:433-450.
    • (2001) Food Rev. Int. , vol.17 , pp. 433-450
    • Kurzrock, T.1    Speer, K.2
  • 76
    • 33745375060 scopus 로고    scopus 로고
    • Identification of Kahweol Fatty Acid Esters in an Arabica Coffee by LC/MS
    • Trieste 2001, ASIC Paris
    • Kurzrock T, Speer K (2001b) Identification of Kahweol Fatty Acid Esters in an Arabica Coffee by LC/MS. In: 19th International Scientific Colloquium on Coffee, Trieste 2001, ASIC Paris.
    • (2001) 19th International Scientific Colloquium on Coffee
    • Kurzrock, T.1    Speer, K.2
  • 78
    • 0342387561 scopus 로고
    • Rapid liquid chromatographic analysis of carboxylic acid 5-hydroxytryptamides in coffee
    • Laganà A, Curini L, De Angelis Curtis S, Marino A (1989) Rapid liquid chromatographic analysis of carboxylic acid 5-hydroxytryptamides in coffee. Chromatographia 28:593-596.
    • (1989) Chromatographia , vol.28 , pp. 593-596
    • Laganà, A.1    Curini, L.2    De Angelis Curtis, S.3    Marino, A.4
  • 79
    • 18744373008 scopus 로고    scopus 로고
    • βN-alkanoyl-5-hydroxytryptamides in roasted coffee
    • βN-alkanoyl-5-hydroxytryptamides in roasted coffee. Eur. Food Res. Technol. 220:638-643.
    • (2005) Eur. Food Res. Technol. , vol.220 , pp. 638-643
    • Lang, R.1    Hofmann, T.2
  • 80
    • 0020048767 scopus 로고
    • Isolation and identification of kahweol palmitate and cafestol palmitate as active constituents of green coffee beans that enhance glutathione S-transferase activity in the mouse
    • Lam LTK, Sparnis VL, Wattenberg LW (1982) Isolation and identification of kahweol palmitate and cafestol palmitate as active constituents of green coffee beans that enhance glutathione S-transferase activity in the mouse. Cancer Res. 42:1193-1198.
    • (1982) Cancer Res. , vol.42 , pp. 1193-1198
    • Lam, L.T.K.1    Sparnis, V.L.2    Wattenberg, L.W.3
  • 81
    • 33745412283 scopus 로고
    • Verfahren zum Verbessern von Kaffee. DR-Pat. 576.515
    • Lendrich P, Wemmering E, Lendrich O (1933) Verfahren zum Verbessern von Kaffee. DR-Pat. 576.515.
    • (1933)
    • Lendrich, P.1    Wemmering, E.2    Lendrich, O.3
  • 83
    • 0002979274 scopus 로고
    • Paul Parey Verlag, Berlin and Hamburg
    • Maier HG (1981) In: Kaffee, Paul Parey Verlag, Berlin and Hamburg.
    • (1981) Kaffee
    • Maier, H.G.1
  • 84
    • 0018279770 scopus 로고
    • Bestimmung von Diterpen-Glykosiden im Bohnenkaffee
    • Maier HG, Wewetzer H (1978) Bestimmung von Diterpen-Glykosiden im Bohnenkaffee. Z. Lebensm. Unters. Forsch. 167:105-107.
    • (1978) Z. Lebensm. Unters. Forsch. , vol.167 , pp. 105-107
    • Maier, H.G.1    Wewetzer, H.2
  • 86
    • 0347467873 scopus 로고
    • Sterols of coffee grain of Arabica and Robusta species
    • Mariani C, Fedeli E (1991) Sterols of coffee grain of Arabica and Robusta species. La Riv. It. Sost. Grasse 68:111-115.
    • (1991) La Riv. It. Sost. Grasse , vol.68 , pp. 111-115
    • Mariani, C.1    Fedeli, E.2
  • 89
    • 33745344725 scopus 로고
    • Verfahren zur Isolierung von natürlichen Antioxidantien. DT 2426259
    • Mohr E (1975) Verfahren zur Isolierung von natürlichen Antioxidantien. DT 2426259.
    • (1975)
    • Mohr, E.1
  • 90
    • 0039710447 scopus 로고
    • Diterpenoide im Kaffee. III. Cafestol und Kahweol
    • Nackunstz B, Maier HG (1987) Diterpenoide im Kaffee. III. Cafestol und Kahweol. Z. Lebensm. Unters. Forsch. 184:494-499.
    • (1987) Z. Lebensm. Unters. Forsch. , vol.184 , pp. 494-499
    • Nackunstz, B.1    Maier, H.G.2
  • 92
    • 0041885363 scopus 로고    scopus 로고
    • Effect of the roasting method on the content of 5-hydroxytryptamides of carboxylic acids in roasted coffee beans
    • Nebesny E, Budryn G (2002) Effect of the roasting method on the content of 5-hydroxytryptamides of carboxylic acids in roasted coffee beans. Food 46:279-282.
    • (2002) Food , vol.46 , pp. 279-282
    • Nebesny, E.1    Budryn, G.2
  • 93
    • 0032432906 scopus 로고    scopus 로고
    • Lipid classes, fatty acid composition and triacylglycerol molecular species in crude coffee beans harvested in Brazil
    • Nikolova-Damyanova B, Velikova R, Jham GN (2004) Lipid classes, fatty acid composition and triacylglycerol molecular species in crude coffee beans harvested in Brazil. Food Res. Int. 31:479-486.
    • (2004) Food Res. Int. , vol.31 , pp. 479-486
    • Nikolova-Damyanova, B.1    Velikova, R.2    Jham, G.N.3
  • 94
    • 0017144822 scopus 로고
    • Die Strukturen der "Kaffee-Atractyloside"
    • Obermann H, Spiteller G (1976) Die Strukturen der "Kaffee- Atractyloside". Chem. Ber. 109:3450-3461.
    • (1976) Chem. Ber. , vol.109 , pp. 3450-3461
    • Obermann, H.1    Spiteller, G.2
  • 95
    • 33745408223 scopus 로고    scopus 로고
    • Natural antioxidant and method of preparing the same. EP 0714968
    • Okada T, Hirazawa H (1996) Natural antioxidant and method of preparing the same. EP 0714968.
    • (1996)
    • Okada, T.1    Hirazawa, H.2
  • 96
    • 0039050415 scopus 로고
    • Contents of tocopherols in coffee beans, coffee infusions and instant coffee
    • Ogawa M, Kamiya C, Iida Y (1989) Contents of tocopherols in coffee beans, coffee infusions and instant coffee. Nippon Shokuhin Kogyo Gakkaishi 36:490-494.
    • (1989) Nippon Shokuhin Kogyo Gakkaishi , vol.36 , pp. 490-494
    • Ogawa, M.1    Kamiya, C.2    Iida, Y.3
  • 97
    • 0001683260 scopus 로고
    • Identification of the diterpene esters in Arabica and Canephora coffees
    • Pettitt Jr BC (1987) Identification of the diterpene esters in Arabica and Canephora coffees. J. Agric. Food Chem. 35 : 549-551.
    • (1987) J. Agric. Food Chem. , vol.35 , pp. 549-551
    • Pettitt Jr., B.C.1
  • 98
    • 0011643160 scopus 로고
    • Étude des composés stéroliques de l'huile de café coffea canephora
    • Picard H, Guyot B, Vincent J-C (1984) Étude des composés stéroliques de l'huile de café coffea canephora. Café Cacao Thé 28 :47-62.
    • (1984) Café Cacao Thé , vol.28 , pp. 47-62
    • Picard, H.1    Guyot, B.2    Vincent, J.-C.3
  • 99
    • 84982634947 scopus 로고
    • Pflanzenlipide, 2. Mitt. Kaffeelipide
    • Pokorny J, Forman L (1970) Pflanzenlipide, 2. Mitt. Kaffeelipide. Nahrung 14:631-632.
    • (1970) Nahrung , vol.14 , pp. 631-632
    • Pokorny, J.1    Forman, L.2
  • 102
    • 33745417314 scopus 로고
    • Removal of undesirable irritants from raw coffee beans. Patent US 1971-187168
    • Roselius W, Vitzthum O, Hubert P (1971) Removal of undesirable irritants from raw coffee beans. Patent US 1971-187168.
    • (1971)
    • Roselius, W.1    Vitzthum, O.2    Hubert, P.3
  • 103
    • 0015220589 scopus 로고
    • Der Einfluß von behandeltem und unbehandeltem Kaffee auf die Magensäuresekretion
    • Rösner P, Keiner F, Kühn U (1971) Der Einfluß von behandeltem und unbehandeltem Kaffee auf die Magensäuresekretion. Med. Klin. 66:238-242.
    • (1971) Med. Klin. , vol.66 , pp. 238-242
    • Rösner, P.1    Keiner, F.2    Kühn, U.3
  • 106
    • 33745361336 scopus 로고
    • Verfahren zum Behandeln von Kaffee. EP 247999
    • Seidlitz H, Lack E (1987) Verfahren zum Behandeln von Kaffee. EP 247999.
    • (1987)
    • Seidlitz, H.1    Lack, E.2
  • 107
  • 108
    • 0000767231 scopus 로고
    • 16-O-Methylcafestol - Ein neues Diterpen im Kaffee - Entdeckung und Identifizierung
    • Speer K, Mischnick P (1989) 16-O-Methylcafestol - ein neues Diterpen im Kaffee - Entdeckung und Identifizierung. Z. Lebensm. Unters. Forsch. 189:219-222.
    • (1989) Z. Lebensm. Unters. Forsch. , vol.189 , pp. 219-222
    • Speer, K.1    Mischnick, P.2
  • 109
    • 0011695442 scopus 로고
    • 16-O-Methylcafestol - Ein neues Diterpen im Kaffee - Erste Ergebnisse: Gehalte in Roh- und Röstkaffees
    • Speer K, Montag A (1989) 16-O-Methylcafestol - ein neues Diterpen im Kaffee - Erste Ergebnisse: Gehalte in Roh- und Röstkaffees. Dtsch. Lebensm.-Rundsch. 85:381-384.
    • (1989) Dtsch. Lebensm.-Rundsch. , vol.85 , pp. 381-384
    • Speer, K.1    Montag, A.2
  • 110
    • 0011641968 scopus 로고
    • 16-O-Methylcafestol - Ein neues Diterpen im Kaffee - Methoden zur Bestimmung des 16-OMethylcafestols in Rohkaffee und in behandelten Kaffees
    • Speer K (1989) 16-O-Methylcafestol - ein neues Diterpen im Kaffee - Methoden zur Bestimmung des 16-OMethylcafestols in Rohkaffee und in behandelten Kaffees. Z. Lebensm. Unters. Forsch. 189:326-330.
    • (1989) Z. Lebensm. Unters. Forsch. , vol.189 , pp. 326-330
    • Speer, K.1
  • 111
    • 0039969287 scopus 로고
    • 16-O-methylcafestol - A new diterpene in coffee; the fatty acid esters of 16-O-methylcafestol
    • Hamburg, Germany. (Ed. by W. Baltes., T. Eklund, R. Fenwick, W. Pfannhauser, A. Ruiter, H.-P. Thier), Behr's Verlag GmbH Co., Hamburg
    • Speer K (1991) 16-O-methylcafestol - a new diterpene in coffee; the fatty acid esters of 16-O-methylcafestol. In: Proc. Euro Food Chem. VI, Hamburg, Germany. (Ed. by W. Baltes., T. Eklund, R. Fenwick, W. Pfannhauser, A. Ruiter, H.-P. Thier), Volume 1, 338-42, Behr's Verlag GmbH Co., Hamburg.
    • (1991) Proc. Euro. Food Chem. VI , vol.1 , pp. 338-342
    • Speer, K.1
  • 112
    • 0000619820 scopus 로고
    • 16-O-Methylcafestol - Ein neues Diterpen im Kaffee - Freies und gebundenes 16-O-Methylcafestol
    • Speer K, Tewis R, Montag A (1991a) 16-O-Methylcafestol - ein neues Diterpen im Kaffee - Freies und gebundenes 16-O-Methylcafestol. Z. Lebensm. Unters. Forsch. 192:451-454.
    • (1991) Z. Lebensm. Unters. Forsch. , vol.192 , pp. 451-454
    • Speer, K.1    Tewis, R.2    Montag, A.3
  • 117
    • 0039931584 scopus 로고    scopus 로고
    • Diterpenes in coffee
    • Caffeinated beverages, health benefits, physiological effects, and chemistry. (Ed. by T. H. Parliament, C-T. Ho, and P. Schieberle)
    • Speer K, Hruschka A, Kurzrock T, Kölling-Speer I (2000) Diterpenes in coffee. In: Caffeinated beverages, health benefits, physiological effects, and chemistry. (Ed. by T. H. Parliament, C-T. Ho, and P. Schieberle), 241-251, ACS symposium series 754.
    • (2000) ACS Symposium Series 754 , pp. 241-251
    • Speer, K.1    Hruschka, A.2    Kurzrock, T.3    Kölling-Speer, I.4
  • 118
    • 20444362558 scopus 로고    scopus 로고
    • Lipids
    • edited by R. J. Clarke and O. G. Vitzthum, Blackwell Science
    • Speer K, Kölling-Speer I (2001) Lipids In: Coffee Recent Developments, edited by R. J. Clarke and O. G. Vitzthum, Blackwell Science, pp.33-49.
    • (2001) Coffee Recent Developments , pp. 33-49
    • Speer, K.1    Kölling-Speer, I.2
  • 120
    • 37249017882 scopus 로고    scopus 로고
    • Effects of controlled storage on the lipid fraction of green Arabica coffee beans
    • Bangalore 2004, ASIC Paris
    • Speer K, Kurzrock T, Kölling-Speer I (2004) Effects of controlled storage on the lipid fraction of green Arabica coffee beans. In: 20th International Scientific Colloquium on Coffee, Bangalore 2004, 161-68, ASIC Paris.
    • (2004) 20th International Scientific Colloquium on Coffee , pp. 161-168
    • Speer, K.1    Kurzrock, T.2    Kölling-Speer, I.3
  • 122
    • 33745362990 scopus 로고
    • Kaffee
    • Ed. by J. Schormüller, Springer Verlag
    • Streuli H (1970) Kaffee. In: Handbuch der Lebensmittelchemie VI (Ed. by J. Schormüller), 19-21, Springer Verlag.
    • (1970) Handbuch der Lebensmittelchemie VI , pp. 19-21
    • Streuli, H.1
  • 123
    • 84983912267 scopus 로고
    • Quantitative HPTLC determination of 5-hydroxytrytamides of carboxylic acids and tryptamines in food products
    • Studer A, Traitler H (1982) Quantitative HPTLC determination of 5-hydroxytrytamides of carboxylic acids and tryptamines in food products. J. High Resolut. Chromatogr. Chromatogr. Commun. 5:581-582.
    • (1982) J. High Resolut. Chromatogr. Chromatogr. Commun. , vol.5 , pp. 581-582
    • Studer, A.1    Traitler, H.2
  • 127
    • 0009639861 scopus 로고    scopus 로고
    • Identification of Robusta and Arabica species on the basis of 16-Omethylcafestol
    • Trouche M-D, Derbesy M, Estienne J (1997) Identification of Robusta and Arabica species on the basis of 16-Omethylcafestol. Ann. Fals. Exp. Chim. 90:121-132.
    • (1997) Ann. Fals. Exp. Chim. , vol.90 , pp. 121-132
    • Trouche, M.-D.1    Derbesy, M.2    Estienne, J.3
  • 129
    • 0032812281 scopus 로고    scopus 로고
    • Determination of the Arabica/Robusta composition of roasted coffee according to their sterolic content
    • Valdene MS, León-Camacho M, Pablos F, González AG, Martin MJ (1999) Determination of the Arabica/Robusta composition of roasted coffee according to their sterolic content. Analyst 124:999-1002.
    • (1999) Analyst , vol.124 , pp. 999-1002
    • Valdene, M.S.1    León-Camacho, M.2    Pablos, F.3    González, A.G.4    Martin, M.J.5
  • 130
    • 0042723117 scopus 로고
    • The effect of dewaxing of green coffee on the coffee brew
    • van der Stegen GHD (1979) The effect of dewaxing of green coffee on the coffee brew. Food Chem. 4:23-92.
    • (1979) Food Chem. , vol.4 , pp. 23-92
    • Van Der Stegen, G.H.D.1
  • 131
    • 18744401825 scopus 로고
    • Mass-balance of carboxy-5-hydroxytryptamindes (C-5-HT) in regular and treated coffee
    • van der Stegen GHD, Noomen PJ (1977) Mass-balance of carboxy-5- hydroxytryptamindes (C-5-HT) in regular and treated coffee. Lebensmittelwiss. Technol. 10:321-323.
    • (1977) Lebensmittelwiss. Technol. , vol.10 , pp. 321-323
    • Van Der Stegen, G.H.D.1    Noomen, P.J.2
  • 133
    • 3042900174 scopus 로고
    • Chemie und Bearbeitung des Kaffees
    • Ed. by O. Eichler, Springer Verlag, Berlin-Heidelberg-New York
    • Vitzthum OG (1976) Chemie und Bearbeitung des Kaffees. In: Kaffee und Coffein. (Ed. by O. Eichler), pp. 3-64. Springer Verlag, Berlin-Heidelberg-New York.
    • (1976) Kaffee und Coffein , pp. 3-64
    • Vitzthum, O.G.1
  • 135
    • 84986793559 scopus 로고
    • Relationship between acid value of extracted fatty matter and age of green coffee beans
    • Wajda P, Walczyk D (1978) Relationship between acid value of extracted fatty matter and age of green coffee beans. J. Sci. Food Agric. 29:377-380.
    • (1978) J. Sci. Food Agric. , vol.29 , pp. 377-380
    • Wajda, P.1    Walczyk, D.2
  • 136
    • 33745358372 scopus 로고
    • Verfahren zum Entkoffeinieren von Rohkaffee. DE 2853169
    • Werkhoff P (1980) Verfahren zum Entkoffeinieren von Rohkaffee. DE 2853169.
    • (1980)
    • Werkhoff, P.1
  • 139
    • 0040386913 scopus 로고
    • Coffee adulteration and a multivariate approach to quality control
    • ASIC, Paris
    • White DR (1995) Coffee adulteration and a multivariate approach to quality control. In: 16th International Colloquium on the Chemistry of Coffee, 259-66, ASIC, Paris.
    • (1995) 16th International Colloquium on the Chemistry of Coffee , pp. 259-266
    • White, D.R.1
  • 140
    • 33745366600 scopus 로고    scopus 로고
    • Some preliminary investigations of oil biosynthesis in the coffee fruit and its subsequent re-distribution within green and roasted beans
    • ASIC, Paris
    • Wilson AJ, Petracco M, Illy E (1997) Some preliminary investigations of oil biosynthesis in the coffee fruit and its subsequent re-distribution within green and roasted beans. In: 17th International Colloquium on the Chemistry of Coffee, 92-9. ASIC, Paris.
    • (1997) 17th International Colloquium on the Chemistry of Coffee , pp. 92-99
    • Wilson, A.J.1    Petracco, M.2    Illy, E.3
  • 141
    • 84992722702 scopus 로고
    • L'huile du café vert et du café torréfié
    • Wurziger J (1963) L'huile du café vert et du café torréfié. Café Cacao Thé 7 :331-340.
    • (1963) Café Cacao Thé , vol.7 , pp. 331-340
    • Wurziger, J.1
  • 142
    • 33745399131 scopus 로고
    • Neu entdeckte Kaffee-Inhaltsstoffe. Ihre Bedeutung für die Bekömmlichkeit von Kaffeegetränken
    • Wurziger J (1971) Neu entdeckte Kaffee-Inhaltsstoffe. Ihre Bedeutung für die Bekömmlichkeit von Kaffeegetränken. Med. Heute 22:10-13.
    • (1971) Med. Heute , vol.22 , pp. 10-13
    • Wurziger, J.1
  • 143
    • 33745392415 scopus 로고
    • Carbonsäuretryptamide oder ätherlösliche Extraktstoffe um Nachweis und zur Beurteilung von bearbeiteten bekömmlichen Röstkaffees
    • Wurziger J (1972) Carbonsäuretryptamide oder ätherlösliche Extraktstoffe um Nachweis und zur Beurteilung von bearbeiteten bekömmlichen Röstkaffees. Kaffee- und Tee-Markt 22:3-11.
    • (1972) Kaffee- und Tee-Markt , vol.22 , pp. 3-11
    • Wurziger, J.1
  • 144
    • 33745352099 scopus 로고
    • Carbonsäurehydroxytryptamide und Alkalifarbzahlen in Rohkaffees als analytische Hilfsmittel zur Beurteilung von Röstkaffee-Genußwert und Bekömmlichkeit
    • ASIC, Paris
    • Wurziger J (1973) Carbonsäurehydroxytryptamide und Alkalifarbzahlen in Rohkaffees als analytische Hilfsmittel zur Beurteilung von Röstkaffee-Genußwert und Bekömmlichkeit. In: 6th International Colloquium on the Chemistry of Coffee, 332-42, ASIC, Paris.
    • (1973) 6th International Colloquium on the Chemistry of Coffee , pp. 332-342
    • Wurziger, J.1


* 이 정보는 Elsevier사의 SCOPUS DB에서 KISTI가 분석하여 추출한 것입니다.