English (United Kingdom)

https://curated-unify.zendy.io/wp-json/zendy-region/v1/featured_content/oa?rat=en

https://curated-unify.zendy.io/wp-json/zendy-region/v1/highlighted_journal/

Global: Zendy Plus annual

Presents the access of premium content as premium feature

Premium Content

Presents the keyphrase highlighting as premium feature

Keyphrase Highlighting

Presents the summarisation as premium feature

Summarisation

Insights

Presents the pdf analysis as premium feature

PDF Analysis

Presents the zaia usage as premium feature

ZAIA

Global: Zendy Tools annual

Global: Zendy Free Plan

Global: Zendy Tools monthly

Global: Zendy Plus monthly

The vitamin B3 (niacin) is present in various foods. During roasting of green coffee beans, niacin is formed from the alkaloid trigonelline. Therefore, we established a novel fast and sensitive HPLC-MS/MS method to determine niacin in coffee brews from five commercially available coffee samples. Additionally, we investigated the influence of the brewing method, brewing temperature, and degree of roasting on niacin contents. In the respective coffee brews, we were able to show that the content of niacin in coffee beverages is not only affected by the degree of roasting, but also by the extraction performance of different brewing methods to a lesser extent.

proceedings

Fast, Sensitive and Robust Determination of Nicotinic Acid (Vitamin B3) Contents in Coffee Beverages Depending on the Degree of Roasting and Brewing Technique