O objetivo deste trabalho foi avaliar a influência da torração no perfil e teores de aminas bioativas em amostras de café robusta. As amostras foram submetidas à torração clara (171 ºC/8 min), média (171 ºC/15 min) e escura (210 ºC/15 min). Foram pesquisadas dez aminas por CLAE-par iônico e detecção fluorimétrica. No grão verde foram detectadas putrescina, tiramina, histamina, serotonina, espermidina, feniletilamina e triptamina. Putrescina foi a amina predominante seguida da serotonina. No café torrado, não foram detectadas histamina, feniletilamina e espermidina, sendo que os teores das demais aminas diminuíram com a torração. Houve também, após a torração, a formação de agmatina. Os diferentes graus de torração influenciaram os teores de serotonina.
The objective of this work was to evaluate the influence of the roasting process on the profile and levels of bioactive amines in Robusta coffee. Samples of Robusta coffee were submitted to the light (171 ºC/8 min), medium (171 ºC/15 min) and dark roast (210 ºC/15 min). Ten amines were investigated by ion-pair HPLC and fluorimetric detection. Green coffee contained putrescine, tyramine, histamine, serotonin, spermidine, phenylethylamine and tryptamine. Putrescine was the predominant amine followed by serotonin. In the roasted coffee, histamine, phenylethylamine and spermidine were not present. The levels of the other amines decreased after the roasting. Agmatine was detected only in roasted coffee. The different degrees of roasting affected serotonin levels.
