No abstract

Chlorogenic acid and caffeine are among the important components in coffee beans, determining the taste and aroma. In addition, phenols and antioxidants content possess vital health values. The main aim of this study is to determine the levels of caffeine and chlorogenic acid in several coffee samples of different origins and degrees of roasting. The coffee samples were extracted using hot water. The levels of caffeine and chlorogenic acid were quantified using high-performance liquid chromatography (HPLC) equipped with a diode array detector, a reverse phase system, and an ODS column (C18). Total phenol and antioxidant contents were previously determined for the same samples. The results showed that the highest content of caffeine was found in the medium roasted coffee (203.63 mg/L), and the highest content of chlorogenic acid content was found in the green coffee (543.23 mg/L). The results demonstrated a negative correlation between the chlorogenic acid levels with the degree of roasting, while it showed a positive correlation between the caffeine levels with the degree of roasting till a certain point where the levels dropped in the dark roasted coffee. The origin of coffee samples did not show any effect on any of the measured variables. Antioxidant effects of coffee samples were largely determined by chlorogenic acid content.

The aim of this study is to compare the elemental composition among different coffee varieties consumed in Jordan. Levels of different metallic elements in coffee samples; green and roasted coffee beans from five origins; Brazil, Ethiopia, Kenya, Columbia, and India, collected from the Jordanian market were investigated. Twenty-two elements, including essential and toxic elements such as potassium (K), magnesium (Mg), calcium (Ca), iron (Fe), aluminum (Al), manganese (Mn), copper (Cu), barium (Ba), strontium (Sr), zinc (Zn), chromium (Cr), lead (Pb), nickel (Ni), vanadium (V), cobalt (Co), gallium (Ga), uranium (U), cadmium (Cd), silver (Ag), lithium (Li), indium (In), bismuth (Bi), thorium (Th), and thallium (Ti), were determined using inductively coupled plasma-mass spectrometry (ICP-MS). The detected heavy metals and their intake per 1 cup of coffee did not largely contribute to the recommended daily intake (RDI) and tolerable upper limit of daily intake (TULD) in an adult with an average body weight of 80 kg. The ICP-MS versus flame atomic absorption spectrometry (FAAS) results were linearly fitted, and the correlation coefficients ( R2 > 0.95) were better than 0.95 for the three checked elements. No significant difference between the results of the two techniques was observed ( p > 0.05). The ANOVA results indicated the presence of a significant difference between the levels of Cr, Co, and Zn in green and roasted coffee beans. The results of this study indicated that the coffee consumed in Jordan did not contain toxic levels of heavy elements and is safe for consumption according to health organizations.

A generic chiral separation strategy for the analysis of acidic compounds in CEC is proposed in completion of an earlier defined strategy for nonacidic compounds. The screening step of this strategy uses a 45 mM ammonium formate (pH 2.9)/ACN (35/65, v/v) mobile phase, a temperature of 25°C, and an applied voltage of 15 kV. To update the screening step, eight chiral stationary phases, which all possessed chlorinated and nonchlorinated polysaccharide-based chiral selectors, were evaluated using the earlier defined screening conditions. A combination of the two types of polysaccharide-based chiral phases proved to have the highest cumulative success rate. In the updated screening step, amylose tris(3,5-dimethylphenylcarbamate) (ADH), cellulose tris(4-methylbenzoate) (OJH), cellulose tris(3,5-dichlorophenylcarbamate) (SP5), and cellulose tris(3,5-dimethylphenylcarbamate) (ODRH) were included as selectors and their preferred screening sequence was determined as ADH > OJH > SP5 > ODRH. New optimization steps were also defined for SP5 by investigating the influences of different parameters on the separation outcome using an experimental design approach. After application of the updated strategy, 15 of 17 acidic pharmaceuticals were separated under screening conditions, of which 9 were baseline resolved. When the optimization steps were applied, another three compounds were baseline separated, while the total number of separations was increased by one, which brings the total number of separations to 16 of 17 with 12 baseline separated compounds. This reflects the successful performance of the updated strategy on acidic compounds.

Phenolic and antioxidant compounds have received considerable attention due to their beneficial effects on human health. The aim of this study is to determine the content of total phenols and antioxidants in fifty-two coffee samples of different origins, purchased from the Jordanian local market, and investigate the effect of the degree of roasting on the levels of these compounds. The coffee samples were extracted using the hot water extraction method, while Folin–Ciocalteu (FC) and 1,1-diphenyl-2-picrylhydrazyl (DPPH) assay methods were used to analyze these compounds. The results showed that the highest content of total phenol (16.55 mg/g equivalent to GAE) was found in the medium roasted coffee, and the highest content of antioxidants (1.07 mg/g equivalent to TEAC) content was found in the green coffee. Only light and medium roasted coffee showed a significant correlation (p < 0.05, R2 > 0.95) between the average of total phenolic and antioxidant content. A negative correlation between the antioxidant content and the degree of roasting (p < 0.05, R2 > 0.95) were shown, while it did not correlate with phenolic contents. Previously, a positive correlation between antioxidant and chlorogenic acids content was observed, with no correlation between the origin of coffee samples nor heavy metal content, which was previously determined for the same coffee samples. These findings suggest that the antioxidant content for coffee extracts is largely determined by its chlorogenic acid content, rather than the coffee origin or total phenolic and heavy metals content.