The nicotinic acid content of coffee

Abstract

Abstract From 16 to 44 μg./g. of nicotinic acid were found in samples of raw coffee beans. Nicotinic acid in produced during the roasting of coffee by the decomposition of trigonelline present in the raw beans. The production of nicotinic acid is dependent on the extent of roasting, a dark roast coffee containing more than a light roast coffee. Normal samples of roasted coffee contained from 95 to 263 μg./g. of nicotinic acid. The nicotinic acid content of coffee is not dependent on the variety of bean. The nicotinic acid is almost completely extracted in the preparation of the beverage for drinking, the amount in a cup of white coffee (200 ml, half 10% coffee decoction and half milk) being between 1 and 2 mg. The pyridine in coffee also originates from the decomposition of trigonelline.