Ambient Mass Spectrometry Employed for Direct Analysis of Intact Arabica Coffee Beans

Garrett, Rafael; Schwab, Nicolas V.; Cabral, Elaine C.; Henrique, Brenno V. M.; Ifa, Demian R.; Eberlin, Marcos N.; Rezende, Cláudia M.

doi:10.5935/0103-5053.20140094

Cited by 7 publications

(4 citation statements)

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“…7 represents the general chemical structure of these substances. The more intense fatty acid derivatives were: N-β-arachinoyl-5hydroxytryptamide (C 20 5HT) and N-β-behenoyl-5-hydroxytryptamide (C 22 5HT) of m/z 471.3954 and 499.4263, respectively (Garrett et al, 2014;Speer & Kölling-Speer, 2006).…”

Section: Chemical Markers Identified By Esi-ms Screeningsmentioning

confidence: 99%

“…The ions with greater peak intensity were of m/z 509.3506; m/z 521.4080 and m/z 537.3823 (the most intense of all). Garrett et al (2014) suggested identification of the ion of m/z 537 as a diterpene ester of cafestol (palmitate) obtained by [M+H −H 2 O] + . The fragmentation pattern obtained for this same ion in the experiments of this study (data not showed), differs from that found by Garret et al, so it may be another substance.…”

Section: Chemical Markers Identified By Esi-ms Screeningsmentioning

confidence: 99%

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Mass spectrometry screening of Arabica coffee roasting: A non-target and non-volatile approach by EASI-MS and ESI-MS

Rosa

Freitas-Silva

Rouws

et al. 2016

Food Research International

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Coffee roasting needs precise control and innovative techniques that are economically viable to monitor and improve its consistency. In this study, mass spectrometry was used as a tool to screen chemical markers that appear on the surface of coffee beans (whole bean) along the roasting process. A non-target and non-volatile approach was used with an ambient technique (EASI) coupled to a single quadrupole mass analyzer to monitor roasting chemical changes in the coffee bean. Green (raw), soft, medium, dark and very dark roasted coffee beans showed a decrease in ions in the range of m/z 500-600, whereas an increase in abundance in the m/z 800-900 range was clearly observed in the most roasted coffees. A multivariate approach through PCA separated the different roasts in 70% of the variance using PC1 and PC2. The major ions in the range of m/z 500-600 were characterized by ESI-MS and also HPLC-fluorescence as the N-alkanoyltryptamides, surface constituents of coffee wax layer which are almost fully degraded in darker roasts. The ions in the range of m/z 800-900 were characterized as di-and triacylglicerols and its increase during the roasting process was systematically observed. For these classes of chemical markers of the roasting process, ESI-MS showed also the sodium and potassium adducts with good relative abundances.

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Section: Chemical Markers Identified By Esi-ms Screeningsmentioning

confidence: 99%

Section: Chemical Markers Identified By Esi-ms Screeningsmentioning

confidence: 99%

Mass spectrometry screening of Arabica coffee roasting: A non-target and non-volatile approach by EASI-MS and ESI-MS

Rosa

Freitas-Silva

Rouws

et al. 2016

Food Research International

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“…Natural antioxidants include flavonoids, phenolic, tocopherols (Vitamin E) and also ascorbic acid. About the caffeine and chlorogenic acid content, Arabica generally has less amount of caffeine which is approximately 1.2% and 5.5 to 8.0% of chlorogenic acid while Robusta has 2.2% of caffeine and 7.0 -10.0% of chlorogenic acid [9]. The post-harvest processing gives effect on the chemical composition of coffee seeds especially in water-soluble components like sugar, caffeine, trigonellie and chlorogenic acid [9].…”

Section: Introductionmentioning

confidence: 99%

ASSESSMENT OF ANTIOXIDANT ACTIVITY AND TOTAL PHENOLIC CONTENT FROM GREEN COFFEE Robusta Sp. BEANS

Raseetha

Rajikin

Haiyee

et al. 2016

MJAS

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Methanol and isopropanol were used as extraction solvent to determine the percentage yield of chlorogenic acid (CGA) in green Robusta (Coffea canephora) coffee bean. CGA was extracted by using isolation method with activated carbon to trap the CGA content from the complex compounds in green coffee beans. Results indicated that percentage yield of CGA extracted by using isopropanol was significantly higher (5.21%) compared to methanol (4.55%). Besides, antioxidant activity and total phenolic content were also analyzed. From this study, isopropanol extracted more antioxidant activity and total phenolic content as compared to methanol. For antioxidant activity, isopropanol and methanol extracted 0.48 mg and 0.15 mg of Fe (II) per gram of dry sample, respectively. For total phenolic content, isopropanol and methanol extracted 30.65 mg and 16.26 mg of gallic acid per gram of dry sample, respectively. Isopropanol extraction with ratio 60:40 (isopropanol: water) conserved more CGA content than methanol which was analyzed using high performance liquid chromatography. Chromatogram showed that the retention time of CGA is at 4.68 minutes which is similar to the retention time of standard CGA.Keywords: green coffee bean, antioxidant, phenolic, methanol, isopropanol Abstrak Metanol dan isopropanol telah digunakan sebagai pelarut ekstrak untuk menentukan peratusan hasil asid klorogenik (CGA) di dalam biji kopi hijau Robusta (Coffea canephora). CGA diekstrak dengan menggunakan kaedah pengasingan dengan karbon teraktif berfungsi sebagai perangkap kandungan CGA daripada sebatian kompleks di dalam biji kopi hijau. Keputusan hasil peratusan CGA yang diekstrak oleh isopropanol adalah secara signifikan lebih tinggi (5.21%) berbanding metanol (4.55%). Selain itu, aktiviti antioksidan dan jumlah kandungan fenolik juga telah dianalisis. Daripada kajian ini, pelarut isopropanol mengekstrak lebih banyak aktiviti antioksidan dan jumlah kandungan fenolik berbanding pelarut metanol. Bagi penentuan aktiviti antioksidan isopropanol dan metanol berupaya mengekstrak masing -masing 0.48 mg dan 0.15 mg Fe (II) bagi setiap gram sampel kering. Bagi penentuan jumlah kandungan fenolik, isopropanol dan metanol mengekstrak 30.65 mg dan 16.26 mg asid gallic bagi setiap gram sampel kering. Pengekstrakan isopropanol dengan nisbah 60:40 (isopropanol: air) memelihara lebih kandungan CGA daripada metanol yang dianalisa menggunakan kromatografi cecair prestasi tinggi. Kromatogram menunjukkan bahawa masa tahanan CGA adalah pada 4.68 minit selari dengan masa tahanan larutan piawai CGA.Kata kunci: biji kopi hijau, antioksidan, fenolik, metanol, isopropanol

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“…KUHNERT, 2010;AMORIM et al, 2009;MENDONÇA et al,2008;GAR-RETT et al, 2012;GARRETT et al, 2014;GARRETT, REZENDE, IFA, 2013) ou alguns poucos cultivares (DA ROSA et al, 2016;GARRETT et al, 2013). Para variedades do café arábica em ambiente irrigado e de sequeiro não foram encontrados na literatura trabalhos que analisam, por espectrometria de massas, a influência da irrigação na composição dos grãos verdes.…”

Section: O Espectrofotômetro De Massa Esi-q-tof (Quadropleunclassified

Uso da espectrometria de massas com ionização por eletrospray no estudo da influência da irrigação e da resistência ao fungo Hemileia vastatrix Berk. Et Br. em grãos verdes de Coffea arabica.

Machado¹

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AGRADECIMENTOSPrimeiramente agradeço a Deus que permitiu que este momento fosse vivido por mim, trazendo alegria aos meus pais e a todos que contribuíram para a realização deste trabalho.Ao Instituto de Química pelo excelente ambiente oferecido e os profissionais qualificados que disponibiliza para nos ensinar.Ao Professor Doutor Sérgio Antônio Lemos de Morais, meu Orientador, por toda sua atenção e confiança em mim depositadas.Agradeço também ao meu Coorientador, Professor Doutor Francisco José Torres de Aquino, por sua sábia e inestimável contribuição na realização deste trabalho.Não posso também me esquecer da Professora Doutora Kátia Roberta Anacleto Belaz, sem a qual eu não faria a análise estatística contida nesse trabalho. Muito obrigado pelos ensinamentos sobre espectrometria de massas e quimiometria e, além disso, por ter se prontificado a nos ajudar com a escrita e submissão do artigo.

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Ambient Mass Spectrometry Employed for Direct Analysis of Intact Arabica Coffee Beans

Cited by 7 publications

References 0 publications

Mass spectrometry screening of Arabica coffee roasting: A non-target and non-volatile approach by EASI-MS and ESI-MS

Mass spectrometry screening of Arabica coffee roasting: A non-target and non-volatile approach by EASI-MS and ESI-MS

ASSESSMENT OF ANTIOXIDANT ACTIVITY AND TOTAL PHENOLIC CONTENT FROM GREEN COFFEE Robusta Sp. BEANS

Uso da espectrometria de massas com ionização por eletrospray no estudo da influência da irrigação e da resistência ao fungo Hemileia vastatrix Berk. Et Br. em grãos verdes de Coffea arabica.

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