Comparison of Extraction Methods for Kahweol and Cafestol Analysis in Roasted Coffee

Dias, Rafael Carlos Eloy; Faria, Adelia Ferreira de; Mercadante, Adriana Zerlotti; Bragagnolo, Neura; Benassi, Marta de Toledo

doi:10.5935/0103-5053.20130057

Cited by 4 publications

(3 citation statements)

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“…This variation has already been cited in literature (1:1 [26,27,35]; 1:2 [22,23,26] and 2:1 cafestol:kahweol [41]). …”

Section: Evaluation Of Kaurane Diterpenes In Methanolysed Green Aramentioning

confidence: 75%

“…The utilization of a short extraction time can result in incomplete leaching of the analytes from the matrix surface [21]. However, prolonged exposure to hot conditions may result in the formation of artifacts due to their thermolability [16,18,[22][23][24]. Similarly, alkaline hydrolysis employs strong bases, for example NaOH and KOH that can ϱ be very aggressive for labile compounds such as the furokaurane diterpenes of coffee [24,25].…”

Section: Introductionmentioning

confidence: 98%

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New approaches on the analyses of thermolabile coffee diterpenes by gas chromatography and its relationship with cup quality

Novaes

Oigman

Souza

et al. 2015

Talanta

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A new gas chromatography method using pulsed split injector (PS-GC) was validated to quantify thermolabile diterpenes cafestol, kahweol and isokahweol in methanolysed Arabica coffee oils. Linearity was 0.99 from 8 to 69mgmL(-1), recovery ranged from 99% to 101% and precision of less than 4% was obtained. Besides, Soxhlet extraction time was evaluated and Tukey׳s test indicated that the mass of diterpenes obtained in 4h is equivalent to a 16h period, which represents a space-time yield four times higher. The microwave assisted methanolysis proved to be efficient to quantitatively convert the natural diterpene esters in their respective alcohols and fatty acid methyl esters, accompanied by PS-GC. Also, the intact diterpene esters were analyzed by GC for the first time by the comparison between cold on-column (COC) and PS injection techniques. In all these stages, the molecular integrity of the thermolabile furokaurane diterpenes was maintained. The methanolysed oils from 13 samples of green Brazilian Arabica coffees were analyzed by PS-GC and the diterpenes composition varied from 8 to 12% w/w in oil and 0.7-1% in coffee beans. The ratio between cafestol and kahweol was successfully used to predict the quality of coffee even before the roasting and brewing processes.

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“…This variation has already been cited in literature (1:1 [26,27,35]; 1:2 [22,23,26] and 2:1 cafestol:kahweol [41]). …”

Section: Evaluation Of Kaurane Diterpenes In Methanolysed Green Aramentioning

confidence: 75%

Section: Introductionmentioning

confidence: 98%

New approaches on the analyses of thermolabile coffee diterpenes by gas chromatography and its relationship with cup quality

Novaes

Oigman

Souza

et al. 2015

Talanta

View full text Add to dashboard Cite

show abstract

“…Microwave interacts with matter in a special way that causes instantaneous heating, thus facilitating desorption of analytes from their matrices and improving mass transfer rate [111, 112]. Compared to conventional solvent extraction, MAE is faster and involves minimal use of solvent.…”

Section: Extraction Methods For Bioactive Micronutrients Of Coffeementioning

confidence: 99%

Bioactive Micronutrients in Coffee: Recent Analytical Approaches for Characterization and Quantification

Nuhu

2014

ISRN Nutrition

106

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Production of coffee beans is an important lifeline for the economy of several countries in Latin America, Africa, and Asia. The brew from this well sought for cash crop is readily consumed due to its good sensory qualities owing to the presence of many micronutrients. Some of these chemical compounds possess biological activities, including antiproliferative, antioxidant, and antimicrobial effects. Four representative groups of these micronutrients, namely, caffeine, chlorogenic acid, diterpenes, and trigonelline, play key roles in these bioactive effects of coffee. In order to guarantee the quality of coffee products and to protect consumer interest and safeguard their well-being, it is extremely important to employ sensitive and accurate analytical methods in the characterization and quantitative determination of these bioactive constituents. This review aims to present recent applications in this regard.

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New trends in coffee diterpenes research from technological to health aspects

Moeenfard

Alves

2020

Food Research International

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Comparison of Extraction Methods for Kahweol and Cafestol Analysis in Roasted Coffee

Cited by 4 publications

References 0 publications

New approaches on the analyses of thermolabile coffee diterpenes by gas chromatography and its relationship with cup quality

New approaches on the analyses of thermolabile coffee diterpenes by gas chromatography and its relationship with cup quality

Bioactive Micronutrients in Coffee: Recent Analytical Approaches for Characterization and Quantification

New trends in coffee diterpenes research from technological to health aspects

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