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Synthesis and Availability of Niacin in Roasted Coffee

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Nutritional and Toxicological Consequences of Food Processing

Part of the book series: Advances in Experimental Medicine and Biology ((AEMB,volume 289))

Abstract

The coffee bean contains about 1% of trigonelline that is demethylated at temperatures approaching 200° C; it is partially converted into nicotinic acid. This operation is mainly proportional to the severity of dry heat treatment; various other physico-chemical factors also influence the synthesis of niacin during the roasting. The niacin content of weakly roasted commercial coffee is about 10 mg/100 g (American coffee) and it reaches 40 mg in heavy roasted coffees, i. e. Italian coffee. Caffeine-free coffee is lower in niacin than the corresponding raw coffee. The drinking retains 85% of the niacin formed during roasting; it is totally available for the organism and can constitute a noticeable part of the daily supply in niacin.

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Authors and Affiliations

  1. Conservatoire National des Arts et Métiers, 292, rue Saint-Martin, 75003, Paris, France

    Jean Adrian (Chaire de Biochimie industrielle et agro-alimentaire) & Régine Frangne (Chaire de Biochimie industrielle et agro-alimentaire)

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  1. Jean Adrian
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  2. Régine Frangne
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  1. U.S. Department of Agriculture, Albany, California, USA

    Mendel Friedman

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© 1991 Springer Science+Business Media New York

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Adrian, J., Frangne, R. (1991). Synthesis and Availability of Niacin in Roasted Coffee. In: Friedman, M. (eds) Nutritional and Toxicological Consequences of Food Processing. Advances in Experimental Medicine and Biology, vol 289. Springer, Boston, MA. https://doi.org/10.1007/978-1-4899-2626-5_4

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  • DOI: https://doi.org/10.1007/978-1-4899-2626-5_4

  • Publisher Name: Springer, Boston, MA

  • Print ISBN: 978-1-4899-2628-9

  • Online ISBN: 978-1-4899-2626-5

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