Several bands can be viewed in the range of 1700–600 cm−1. The wavenumber range of 1400–900 cm−1 is characterized by vibrations of several types of bonds, including C–H, C–O, C–N and P–O (Sablinskas et al., 2003 and Wang et al., 2009). Other studies on FTIR analysis of roasted coffees (Briandet et al., 1996 and Kemsley et al., 1995) have reported that carbohydrates exhibit several absorption bands in this region, so it is expected

that this class of compounds will contribute to several of the observed bands. According to Kemsley et al., 1995 and Briandet et al., 1996, and Lyman et al. (2003), chlorogenic acids also present absorption in the region of 1450–1000 cm−1. Chlorogenic acids represent a family of esters formed between quinic acid

and one to four residues Dasatinib cell line of certain trans-cinnamic acids, most commonly caffeic, p-coumaric and ferulic ( Clifford, Kirkpatrick, Kuhnert, Roozendaal, & Salgado, BKM120 in vitro 2008). Axial C–O deformation of the quinic acid occurs in the range of 1085–1050 cm−1, and O–H angular deformation occurs between 1420 and 1330 cm−1. The C–O–C ester bond also absorbs in the 1300–1000 cm−1 range ( Silverstein, Webster, & Kiemle, 2005) and therefore the bands located in the range of 1450–1050 cm−1 could be partially due to chlorogenic acids. Hashimoto et al. (2009) studied the influences of coffee varieties, geographical origin and of roasting degree on the mid-infrared spectral characteristics of brewed coffee, and also developed a fast and reliable procedure to determine the Hydroxychloroquine caffeine and chlorogenic acid contents in brewed coffee using the ATR-FTIR method. In their method, developed based on the spiking of the coffee brew with different amounts of caffeine, they identified the band at 1242 cm−1

as the most relevant absorption band for characterization of the caffeine content in the brew. In the roasted and ground coffee IR spectra herein obtained for defective and non-defective coffee beans this peak appears shifted to a slightly lower band (1238 cm−1), but it is present in all spectra. Another substance that can be associated to peaks in the 1600–1300 cm−1 range is trigonelline, a pyridine derivative that has been reported to present four bands in this range, due to axial deformation of C C and C N bonds ( Silverstein et al., 2005). A comparison of the average spectra of green and roasted coffees presented in Fig. 2b shows a decrease in the relative absorbance of several bands in the 1700–600 cm−1 region after roasting. Several literature reports confirm that the levels of carbohydrates, trigonelline and chlorogenic acids diminish upon roasting ( Farah et al., 2006 and Franca et al., 2005), so such variations in chemical composition are expected to affect the spectra in the 1700–600 cm−1 range.