Marcucci, Carolina TolentinoBenassi, Marta de ToledoAlmeida, Mariana BortholazziNixdorf, Suzana Lucy2022-04-112022-04-112013MARCUCCI, C. T. et al. Teores de trigonelina, ácido 5-cafeoilquínico, cafeína e melanoidinas em cafés solúveis comerciais brasileiros. Química Nova, São Paulo, v. 36, n. 4, p. 544-548, 2013.1678-7064https://doi.org/10.1590/S0100-40422013000400011http://www.sbicafe.ufv.br/handle/123456789/13469Commercial Brazilian regular and decaffeinated instant coffees (33 brands) were studied. The levels ranged from 0.47 to 2.15 g 100 g-1 for trigonelline, 0.38 to 2.66 g 100 g-1 for 5-caffeoylquinic acid (5-CQA), 0.24 to 4.08 g 100 g-1 for caffeine, and 0.253 to 0.476 (420 nm) for melanoidins. Variations in bioactive compound levels among batches were observed. There was no relationship between the drying process and the composition of the products. In general, Gourmet and decaffeinated coffees had higher trigonelline and 5-CQA but lower caffeine and melanoidin content than regular products.pdfpt-BROpen AccessBioactive compoundsDecaffeinated coffeesHPLCCafeicultura::Qualidade de bebidaArtigo