A GC method for simultaneous analysis of bornesitol, other polyalcohols and sugars in coffee and its substitutes

Abstract

A GC method has been developed for the determination of polyalcohols and sugars in aqueous extracts from green coffee beans, ground roasted coffee beans submitted to either conventional or torrefacto processes, coffee blends and soluble instant coffees. Bornesitol was detected in aqueous coffee extracts for the first time. Mannitol, myo‐inositol, mannose, fructose, galactose, glucose and sucrose have also been determined. Results seem to indicate that coffee manufacturing processes, such as roasting or decaffeination, do not affect the polyalcohol content. Coffee substitutes based on cereals, carob or chicory, have also been studied. The possibility to characterize their presence in coffee extracts was evaluated.

Development and validation of an HPLC-DAD method for quantification of bornesitol in extracts from Hancornia speciosa leaves after derivatization with p-toluenesulfonyl chloride

“…Methods previously reported for quantification of bornesitol are based on GC-FID [15] and GC-MS [20] both including a derivatization step, or using HPLC with RI detector [21]. It should be noted that the HPLC-DAD quantification of a cyclitol after derivatization with TsCl is described here for the first time.…”

“…The quantitation of bornesitol has been addressed by a limited number of publications and includes analysis by GC-FID [15] and GC-MS [20] of derivatized samples, along with an HPLC-RI method [21]. To the best of our knowledge, there is no report on the analysis of l-(+)-bornesitol by HPLC-DAD.…”

“…GC-MS is the method of choice [10][11][12][13][14], although it requires previous derivatization and the production of volatile derivatives [11,15]. RI detectors present low sensitivity and are not suited for gradient analysis [16]; therefore, they have limited use for the determination of cyclitols in complex matrices like plant extracts.…”

Detection of adulterations in processed coffee with cereals and coffee husks using capillary zone electrophoresis

“…Girard et al [7] established limits for an instant coffee to be considered as adulterated: 2.32 and 0.42% w/w for glucose and xylose, respectively. Ruiz-Matute et al [8] developed a GC-FID method for the identification of adulteration of coffee with chicory and cereals based on the total content of polyalcohols and sugars. To carry out GC separations, authors promoted the silylation of the hydroxyl groups to make the compounds volatile.…”

Sample Preparation for the Determination of Carbohydrates in Food and Beverages

“…These extracts can be evaporated and derivatized for GC analysis. 46 Purification of the extracts with SPE C 18 cartridges has been carried out prior to high-performance anion exchange chromatography-pulsed amperometric detection (HPAEC-PAD) analysis. 47 Soxhlet has been also used to extract polysaccharides from coffee beans.…”