Addition/Correction pubs.acs.org/JAFC
Correction to Influence of Coffee Roasting on the Incorporation of Phenolic Compounds into Melanoidins and Their Relationship with Antioxidant Activity of the Brew Daniel Perrone, Adriana Farah,* and Carmen M. Donangelo J. Agric. Food Chem. 2012, 60 (17), 4265−4275. DOI: 10.1021/jf205388x
T
able 2 is correctly presented below.
Table 2. Contents (mg/100 g) and Distribution (%) of Phenolic Acids Covalently Bound to the HMWF Isolated from the Roasted Coffee Brewsa,b caffeic acid roasting time (min)
total phenolics
6 7 8 9 12 15
179.51 184.61 153.62 149.12 117.63 83.64
6 7 8 9 12 15
196.11 195.91 175.22 153.53 151.43 94.04
6 7 8 9 12 15
184.71 174.01 159.52 149.02 97.23 67.64
6 7 8 9 12 15
370.31 364.71 341.92 319.23 213.84 164.55
content
ferulic acid %
C. arabica cv. Mundo Novo 146.91 81.8 139.81 75.7 95.32 62.1 83.12 55.7 47.83 40.7 24.54 29.4 C. arabica cv. Red Catuai 167.21 85.3 144.82 73.9 124.83 71.2 87.84 57.2 65.35 43.1 31.16 33.1 C. arabica cv. Yellow Bourbon 153.71 83.2 121.72 69.9 95.43 59.8 77.84 52.2 33.45 34.3 17.56 25.9 C. canephora cv. Conillon 244.71 66.1 215.12 59.0 167.13 48.9 121.84 38.2 53.95 25.2 24.26 14.7
dihydrocaffeic acid
content
%
content
%
10.71 11.41 11.81 11.91 10.31 7.42
5.9 6.2 7.7 8.0 8.8 8.9
22.01 33.42 46.53 54.13,4 59.54 51.64
12.2 18.1 30.2 36.3 50.5 61.7
11.21,2 14.51 13.61,2 12.61,2 13.21,2 10.02
5.7 7.4 7.8 8.2 8.7 10.7
17.81 36.62 36.82 53.13 72.94 52.83
9.1 18.7 21.0 34.6 48.1 56.2
12.21 12.91,2 14.82 14.72 10.51,3 7.23
6.6 7.4 9.3 9.9 10.8 10.7
18.81 39.42 49.33 56.53 53.33 42.92,3
10.2 22.6 30.9 37.9 54.8 63.4
62.51 65.71 61.81 62.61 42.32 24.03
16.9 18.0 18.1 19.6 19.8 14.6
63.01 83.92 113.13 134.84 117.63 116.23
17.0 23.0 33.1 42.2 55.0 70.7
a
Results are presented as means of three true replicates; CV was lower than 5% for samples roasted for up to 9 min and lower than 10% for samples roasted for 12 and 15 min. bDifferent superscript arabic numerals in the same subsets indicate that samples are statistically different (p < 0.05).
Published: November 1, 2012 © 2012 American Chemical Society
11447
dx.doi.org/10.1021/jf304492v | J. Agric. Food Chem. 2012, 60, 11447−11447
