Application of solid-phase extraction to brewed coffee caffeine and organic acid determination by UV/HPLC

Rodrigues, Cláudia Cristiane Filgueira Martins; Marta, Liliana; Maia, Rodrigo; Miranda, Marco; Ribeirinho, Miguel; Máguas, Cristina

doi:10.1016/j.jfca.2006.08.005

Cited by 128 publications

(84 citation statements)

References 18 publications

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“…The degradation of the citric and/or malic acids and the formation of lactic and formic acids in roasted coffee beans were reported previously (Galli and Barbas 2004;Rodrigues et al 2007). The main organic acids in Columbian roasted coffees were citric and quinic acid (Ginz et al 2000) as well as in C. arabica immature beans and cherry beans (Jham et al 2002).…”

Section: Isotachophoretic Analysissupporting

confidence: 59%

“…The main organic acids in Columbian roasted coffees were citric and quinic acid (Ginz et al 2000) as well as in C. arabica immature beans and cherry beans (Jham et al 2002). In other reports, the content of acetic, citric and succinic acids in brewed coffee samples was the highest and decreased with longer roasting of coffee beans (Rodrigues et al 2007). According to presented results, also malic acid was determined in brewed coffee samples at relatively low levels-below 6 mg L −1 of brew (Rodrigues et al 2007).…”

Section: Isotachophoretic Analysismentioning

confidence: 78%

“…Their presence imparts the taste and flavour of the beverages such as tea or coffee. These acids can be determined by using chromatographic techniques mainly gas chromatography and liquid chromatography (Jeszka-Skowron and Zgoła-Grześkowiak 2014; Jham et al 2002;Kampmann and Maier 1982;Maiser and Engelhardt 1985;Rodrigues et al 2007). GC technique is very tedious and not eco-friendly due to complicated sample preparation causing significant losses of some organic acids after purification (Jham et al 2002;Kampmann and Maier 1982).…”

Section: Introductionmentioning

confidence: 99%

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Usage of Capillary Isotachophoresis and Antioxidant Capacity Measurement in Analysis of Changes in Coffee Properties After Roasting, Steaming and Decaffeination

Jeszka-Skowron

Zgoła‐Grześkowiak

2016

Food Anal. Methods

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The aim of the study was to optimise and validate the method for quantitation of short-chained organic acids in coffee brews by capillary isotachophoresis (ITP). The linearity of the method was satisfactory with R 2 from 0.9924 for lactic acid to 0.9998 for acetic acid. The limit of detection (LOD) was from 4.9 μmol L −1 for acetic acid to 24.8 μmol L −1 for lactic acid. Precision of the method was from 0.20 to 2.69 %. This method was successfully applied to determine six organic acids (tartaric, formic, citric, malic, lactic and quinic) in Arabica and Robusta green and roasted coffee brews. The roasting as well as steaming and decaffeination processes of beans influenced degradation of acids (citric and malic) and their formation (quinic, tartaric, lactic and formic) in coffee brews. The influence of coffee processing on the antioxidant capacity of coffee brews was also tested by using the 2,2′-azinobis(3-ethylbenzothiazoline-6-sulfonic acid) diammonium salt (ABTS), 2,2-diphenyl-1-picrylhydrazyl (DPPH), Folin-Ciocalteu and chelating Fe(II) assays. The roasted coffee brews possessed higher antioxidant capacity than unprocessed coffee brews, excluding chelating activity.

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Section: Isotachophoretic Analysissupporting

confidence: 59%

Section: Isotachophoretic Analysismentioning

confidence: 78%

Section: Introductionmentioning

confidence: 99%

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Usage of Capillary Isotachophoresis and Antioxidant Capacity Measurement in Analysis of Changes in Coffee Properties After Roasting, Steaming and Decaffeination

Jeszka-Skowron

Zgoła‐Grześkowiak

2016

Food Anal. Methods

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“…Por esta razão, vários trabalhos relatam métodos para discriminar as duas espécies. [4][5][6][7][8][9] Embora existam milhares de artigos na literatura sobre cafés defeituosos e não-defeituosos, 10,11 propriedades antioxidantes dos metabólitos, 12 os efeitos do café na saúde, [13][14][15] os efeitos da torrefação dos grãos de café, 12 a qualidade da bebida, [16][17][18][19][20] entre outros, poucos são os relatos na literatura sobre o efeito do solvente na extração de ácidos clorogênicos, cafeína e trigonelina, principalmente na variedade Coffea arabica.…”

Section: Introductionunclassified

Efeito do solvente na extração de ácidos clorogênicos, cafeína e trigonelina em Coffea arabica

Moreira¹,

Scheel²,

Hatumura³

et al. 2014

Quím. Nova

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SOLVENT EFFECTS ON EXTRACTION OF CHLOROGENIC ACIDS, CAFFEINE AND TRIGONELLINE IN Coffea arabica.In this research work the effects of four solvents and their mixtures on the extraction of chlorogenic acids, caffeine and trigonelline in crude extracts of four coffee cultivars, traditional red bourbon, IAPAR59, IPR101 and IPR108 cultivars, were investigated by UV spectrophotometry and UV spectra obtained from RP-HPLC-DAD. The experimental results and the principal component analysis of UV spectra showed that the effect of solvent extraction of the metabolites does not depend on cultivars, because the spectral characteristics are similar, but the concentrations are different. The UV and UV-DAD spectra for four simplex centroid design mixtures were also similar but the concentrations of caffeine, trigonelline and the chlorogenic acids are different and depend on the solvent used in the extraction.Keywords: fingerprint; mixture design; Coffea arabica. INTRODUÇÃOOs grãos do café contêm proteinas, lipidios, ácidos nucleicos, carboidratos, clorofila, carotenóides, enzimas e hormônios. Quando torrados, estes constituintes são destruidos ou podem ser transformados em uma grande variedade de novos compostos. 1 Os grãos do café verde também contém compostos biologicamente ativos como a cafeína, ácidos clorogenicos (ACG), trigonelina, entre outros. Estes metabólitos são alguns dos precursores do aroma do café. 2 A trigonelina é rapidamente decomposta na torra do café em muitos componentes voláteis, mas mesmo assim é encontrada no café torrado em concentrações mais baixas. 1 Os ACG são os principais compostos fenólicos encontrados no café, sendo ésteres de ácidos trans-cinâmico tais como, ácidos cafeico, ferúlico e p-cumárico com ácido quínico. 3 São metabólitos secundários de grande interesse econômico porque também contribuem na formação de pigmentos e sabor dos grãos do café, determinando assim a qualidade e aceitação da bebida. A cafeína, por ser o principal metabólito fisiologicamente ativo e o alcalóide quantitativamente mais importante do café, foi e ainda é o mais estudado desde a sua descoberta e identificação. 1 As duas variedades comerciais mais importantes de café são a Coffea arabica e a Coffea canephora syn. Coffea robusta, sendo C. arabica de qualidade superior. Por esta razão, vários trabalhos relatam métodos para discriminar as duas espécies. 4-9 Embora existam milhares de artigos na literatura sobre cafés defeituosos e não-defeituosos, 10,11 propriedades antioxidantes dos metabólitos, 12 os efeitos do café na saúde, 13-15 os efeitos da torrefação dos grãos de café, 12 a qualidade da bebida, 16-20 entre outros, poucos são os relatos na literatura sobre o efeito do solvente na extração de ácidos clorogênicos, cafeína e trigonelina, principalmente na variedade Coffea arabica.Nos programas de melhoramento genético do café o objetivo é desenvolver diferentes cultivares para promover ganhos na produtividade e também agregar características agronômicas de resistência às pragas e doenças. Por outro lado, a composição...

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“…The amount of these compounds needs to be controlled strictly due to their stimulative effects. Several chromatography methods such as HPLC [10], TLC [11], and CE [12,13] have been reported for the determination of these alkaloids. Among these methods, RP-HPLC is one of the most commonly used technologies.…”

Section: Introductionmentioning

confidence: 99%

Quantitative capillary electrophoresis and its application in analysis of alkaloids in tea, coffee, coca cola, and theophylline tablets

Zhou

et al. 2009

J of Separation Science

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Original PaperQuantitative capillary electrophoresis and its application in analysis of alkaloids in tea, coffee, coca cola, and theophylline tablets A quantitative CE (qCE) system with high precision has been developed, in which a 4-port nano-valve was isolated from the electric field and served as sample injector. The accurate amount of sample was introduced into the CE system with high reproducibility. Based on this system, consecutive injections and separations were performed without voltage interruption. Reproducibilities in terms of RSD lower than 0.8% for retention time and 1.7% for peak area were achieved. The effectiveness of the system was demonstrated by the quantitative analysis of caffeine, theobromine, and theophylline in real samples, such as tea leaf, roasted coffee, coca cola, and theophylline tablets.

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Application of solid-phase extraction to brewed coffee caffeine and organic acid determination by UV/HPLC

Cited by 128 publications

References 18 publications

Usage of Capillary Isotachophoresis and Antioxidant Capacity Measurement in Analysis of Changes in Coffee Properties After Roasting, Steaming and Decaffeination

Usage of Capillary Isotachophoresis and Antioxidant Capacity Measurement in Analysis of Changes in Coffee Properties After Roasting, Steaming and Decaffeination

Efeito do solvente na extração de ácidos clorogênicos, cafeína e trigonelina em Coffea arabica

Quantitative capillary electrophoresis and its application in analysis of alkaloids in tea, coffee, coca cola, and theophylline tablets

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