咖啡品種與綠原酸含量之關係
綠原酸 (Chlorogenic acids, CGA) 屬對羥基桂皮酸酯類化合物 (hydroxycinnamic acid ester),為多酚類的一種,具有清除自由基、抗茵消炎、抗病毒、降糖及降血脂等作用。咖啡生豆中富含綠原酸,且為人類攝取綠原酸最主要食物來源之一。探討不同咖啡物種及品種間咖啡綠原酸含量之變化。
表1、咖啡不同物種間之綠原酸含量之整理
Coffea species |
Total CGAs(% dry matter) |
C. arabica |
5.20–6.70 |
C. canephora |
5.80–8.40 |
C. liberica |
4.66–6.41 |
Arabusta |
5.64–5.75 |
C. eugenioides |
2.95–3.26 |
C. sessiliflora |
4.54–5.17 |
C. congensis |
6.64 |
C. pseudozanguebariae |
0.21 |
C. racemosa |
6.21 |
C. brevipes |
7.05 |
(Ortiz et al.,2019)
表2、阿拉比卡項下之不同品種綠原酸含量整理
Group |
Variety |
Total CGA(%) |
Reference |
Typica |
SL34 |
4.96 |
Gimase et al.,2014 |
Bourbon |
Caturra |
5.62 |
Clifford & Ramirez-Martinez,1991 |
|
Caturra |
5.13 |
Gimase et al.,2014 |
|
Bournon |
5.67 |
Clifford & Ramirez-Martinez,1991 |
|
Bournon |
5.25 |
Farah,2005 |
|
Bournon |
6.57 |
Monteiro and Farah,2012 |
|
SL28 |
5.22 |
Gimase et al.,2014 |
Typica x Bourbon |
Mundo Novo |
6.02 |
Monteiro and Farah,2012 |
|
Red Catuai |
6.32 |
Monteiro and Farah,2012 |
|
Yellow Catuai |
6.11 |
Monteiro and Farah,2012 |
Ethiopian Landrace |
Wild ethiopian Arabica coffee |
5.63-10.11 |
Scholz et al.,2016 |
Timor Hygrid |
Timor Hygrid |
5.62 |
Clifford & Ramirez-Martinez,1991 |
|
Higrido De Timor |
5.1 |
Gimase et al.,2014 |
Catimor Group |
Cartimor |
6.31 |
Clifford & Ramirez-Martinez,1991 |
Sarchimor Group |
Parainema |
5.4 |
Tuccio et al.,2019 |
資料顯示目前咖啡綠原酸含量在咖啡屬(Coffea L.)項下之不同物種中,以C. canephora為5.8-8.4%最高,C. pseudozanguebariae為 0.21%最低,常見之栽培種如C. arabica為5.20-6.70%,C. liberica為4.66-6.41%;在C. arabica的品種中,以 Bourbon 為6.57%含量最高,其中Typica 為 4.96% 最低,值得注意的是在Ethiopian Landrace群中的含量範圍為5.63-10.11%,為未來在C. arabica中有潛力發掘高綠原酸含量之咖啡品種。
參考資料
1. Farah, A. & Donangelo, M. (2006). Phenolic compounds in coffee. Braz. J. Plant Physiol., 18(1),23-36.
2. Monteiro, C. & Farah, A.(2012). Chlorogenic acids in Brazilian Coffea arabica cultivars from various consecutive crops. Food Chemistry.134,611-614.
3. Ortiza, A., L., Bertia, F., Sánchezb, W., S., , Navarinic, L., Colombanc, S., Crisafullic, P., Forzatoa, C. (2019). Distribution of p-coumaroylquinic acids in commercial Coffea spp. of different geographical origin and in other wild coffee species. Food Chemistry. 286,459–466.
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