Biodegradation of caffeine: Formation of theophylline and theobromine from caffeine in matureCoffea arabicafruits
作者:
Takeo Suzuki,
George R. Waller,
期刊:
Journal of the Science of Food and Agriculture
(WILEY Available online 1984)
卷期:
Volume 35,
issue 1
页码: 66-70
ISSN:0022-5142
年代: 1984
DOI:10.1002/jsfa.2740350111
出版商: John Wiley&Sons, Ltd
数据来源: WILEY
摘要:
AbstractThe level of theophylline in mature and ripened fruit is 20–50 times that in the immature green fruit ofCoffea arabicaL. Biodegradation of caffeine occurs in the mature, ripened coffee fruits through theophylline and theobromine as the first biodegradation products. It is now clear that theophylline is associated primarily with caffeine biodegradation, whereas theobromine is involved in both biosynthesis and biodegradation of caffein
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