Other FTIR studies on corn and corn flour have also reported two bands at 2927–2925 and 2855 cm−1, being respectively attributed to asymmetric and symmetric C–H stretching in lipids (Cremer and Kaletunç, 2003 and Gordon et al., 1997). Thus, the sharp bands at 2920 and 2850 cm−1 observed in the spectra presented for coffee in Fig. 1 can be attributed to combination Doxorubicin solubility dmso bands to which both caffeine and lipids contribute. The sharp band at 1740 cm−1 was also reported on previous FTIR studies on roasted coffee,

in association to carbonyl (C O) vibration of the ester group in triglycerides (Kemsley et al., 1995) or to aliphatic esters (Lyman et al., 2003), indicating that this band could be associated to lipids. The combination of absorptions at 1740 cm−1 (C O stretch) and at 2830-2695 cm−1 (H–C O stretch) with a weak shoulder-type peak at 2725–2740 cm−1 could be interpreted as a presence of aldehydes (Miller, Mayo, & Hannah, 2003), which are volatile compounds found aplenty in roasted coffee, as a result of the thermal degradation of unsaturated fatty acids, such as linoleic acid, which is quite abundant in the coffee lipid fraction (Oliveira et al., 2006). The wavenumber 1659 cm−1 has been identified by Garrigues, Bouhsain, Garrigues, and De La Guardia (2000) as due to the presence of carbonyl groups in caffeine in their FTIR analysis of trichloromethane extracts of roasted

coffee, and was further used as the determinant band in their quantitative analytical procedure for caffeine in roasted coffee samples. However, in our study, this band appears rather modestly O-methylated flavonoid in the spectra for roasted and ground coffee. www.selleckchem.com/products/Rapamycin.html Thus, it can be assumed that several

other compounds in roasted coffee also absorb in that range of wavenumbers and that, apparently, trichloromethane does not extract them, since in the work by Garrigues et al. (2000) the 1659 cm−1 was quite sharp in the trichloromethane extract. A comparison of average DR spectra obtained for green and roasted coffees is shown in Fig. 2a. The spectra are qualitatively similar, even though roasted coffees presented higher absorbance in comparison to green coffees. It is interesting to observe that, once the spectra were normalized (see Fig. 2b), all the previously cited bands (2920, 2850 and 1740 cm−1) presented similar levels of absorbance in green and roasted coffees. This could be associated to the fact that both caffeine and lipids levels are not expected to vary significantly during roasting (Franca et al., 2005b, Franca et al., 2005 and Vasconcelos et al., 2007). Evaluation of Fig. 2b also shows no significant differences between green and roasted coffees regarding absorbance values of the small band at 3008 cm−1. This band can be attributed to the symmetric stretching vibration of C–H cis-olefinic groups (=C–H in cis RHC = CHR) and can be also associated to the presence of lipids ( Yang & Irudayaraj, 2001).