Table 5.
Yield, chemical composition and spectroscopic properties of the high molecular weight material (HMWM) isolated from roasted Arabica and Robusta coffee infusions.a
| Arabica | Robusta | |
|---|---|---|
| Yield (g /100 g coffee) | 5.69 | 7.63 |
| Rhamnose (Rha) | 0.21±0.02 | 0.77±0.05 |
| Arabinose (Ara) | 3.47±0.07 | 4.67±0.25 |
| Galactose (Gal) | 28.2±1.3 | 32.7±3.8 |
| Mannose (Man) | 4.51±0.46 | 7.62±0.94 |
| Glucose (Glc) | 0.82±0.10 | 0.53±0.03 |
| Total sugars | 37.2±0.6a | 46.2±5.1b |
| Protein | 11.3±0.4a | 12.3±1.0a |
| Kmix 280 nm | 6.49±0.52a | 7.49±0.46a |
| Kmix 325 nm | 5.34±0.38a | 6.30±0.37b |
| Kmix 405 nm | 2.72±0.22a | 2.87±0.18a |
| Melanoidin brown index (MBI) | 5.28 | 6.93 |
a
For each chemical component, identical letters in the same row indicate no statistically significant differences (t-Student test, p<0.05); Kmix – specific extinction coefficient.