Glucosylated forms of serotonin and tryptophan in green coffee beans. (November 2016)

• Record Type: Journal Article
• Authors: Servillo, Luigi; Giovane, Alfonso; Casale, Rosario; Cautela, Domenico; D'Onofrio, Nunzia; Balestrieri, Maria Luisa; Castaldo, Domenico
• Is Part Of: Lebensmittel-Wissenschaft + Technologie =. Volume 73(2016)
• Page Start: 117
• Page End: 122
• Publication Date: 2016-11
• Subjects: Serotonin 5-O-β-glucoside -- Tryptophan-N1-glucoside -- Green coffee authentication markers -- Arabica coffee -- Robusta coffee; Food industry and trade -- Periodicals; Food -- Composition -- Periodicals; Microbiology -- Periodicals; Nutrition -- Periodicals; 664.005
• DOI: 10.1016/j.lwt.2016.06.001
• Languages: English
• ISSNs: 0023-6438

Abstract

Abstract: Green beans of Robusta and Arabica coffee species were examined by HPLC-ESI-MS 2 analysis for the content of glycosylated forms of serotonin and its N- methylated derivatives. The results showed for the first time the occurrence of serotonin 5- O - β -glucoside and tryptophan- N 1 -glucoside in coffee beans. Both substances were identified by their product ion spectra and by comparison with synthesized authentic standards. Interestingly, serotonin 5- O - β -glucoside occurs at similar levels in beans of all varieties of Robusta and Arabica coffee species, whereas tryptophan- N 1 -glucoside is present at high levels in beans of Robusta and at much lower levels in those of Arabica species. This striking difference in the content of tryptophan- N 1 -glucoside could afford a new tool to discriminate between beans of Arabica and Robusta coffee species. Highlights: Serotonin 5- O -β-glucoside was detected for the first time in coffee beans. Tryptophan-N1-glucoside was detected for the first time in coffee beans. The mass spectrometric features of the above compounds were reported. Tryptophan-N1-glucoside was much more abundant in Robusta than in Arabica seeds. The above result affords a tool to differentiate Robusta and Arabica seeds.