您好，欢迎访问中国热带农业科学院 机构知识库！
中国热带农业科学院机构知识库

全部

  • 全部
  • 标题
  • 学者
  • 机构
  • 关键词

Characterization of the Lipid Oxidation Process of Robusta Green Coffee Beans and Shelf Life Prediction during Accelerated Storage

文献类型： 外文期刊

作者： Cong, Sha 1 ; Dong, Wenjiang 2 ; Zhao, Jianping 3 ; Hu, Rongsuo 2 ; Long, Yuzhou 2 ; Chi, Xiaoxing 1 ;

作者机构： 1.Heilongjiang Bayi Agr Univ, Coll Food Sci, Daqing 163319, Heilongjiang, Peoples R China

2.Chinese Acad Trop Agr Sci, Spice & Beverage Res Inst, Wanning 571533, Hainan, Peoples R China

3.Chinese Acad Trop Agr Sci, Trop Crops Genet Resources Inst, Haikou 571700, Hainan, Peoples R China

关键词： green coffee beans; lipid oxidation; accelerated storage; shelf life prediction

期刊名称：MOLECULES （ 影响因子：4.411； 五年影响因子：4.587 ）

ISSN：

年卷期： 2020 年 25 卷 5 期

页码：

收录情况： SCI

摘要： The lipid oxidation process of Robusta green coffee beans was characterized during accelerated storage for 20 days at 40 degrees C, 50 degrees C, and 60 degrees C. The conventional oxidation indexes and fatty acid compositions were evaluated, and the shelf life of the green coffee beans was predicted using the Arrhenius model. The acid value, iodine value, peroxide value, total oxidation value, thiobarbituric acid reactive substances, and free fatty acid content increased throughout storage, while the moisture content, p-anisidine value, and unsaturated fatty acid content decreased, which suggests that lipid oxidation occurred during accelerated storage. The predicted shelf life of green coffee bean samples were 57.39 days, 44.44 days, and 23.12 days when stored at 40 degrees C, 50 degrees C, and 60 degrees C, respectively. This study provided scientific evidence of the impact of lipid oxidation on the loss of quality during the accelerated storage of green coffee beans.

  • 相关文献
作者其他论文 更多>>
置顶
购物车
反馈

© 京ICP备09089781号-29 主办单位：中国热带农业科学院

学术资源： 中国农业科学院 农业专业知识服务系统 农科联盟资源共建共享平台 中国农业科技文献与信息服务平台 中国农业期刊集成服务平台