Chromatographic Methods for Coffee Analysis: A Review

Abstract

Coffee has been one of the most commercialized food products and most widely researched beverage in the world for decades. It is considered a functional food, primarily due to its high content of compounds that exert antioxidant and other beneficial biological properties. This review summarized the data from analysis of coffee components, both volatile constituents and non-volatile high-molecular weight compounds performed by various chromatographic methods. A list of compounds identified by gas chromatography with mass spectrometry which define the aroma of coffee is provided. Publications on the measurement of methylxanthines (caffeine, theobromine, and theophylline), chlorogenic acids, diterpenes, sugars, amino acids, gamma-aminobutyric acid, dibasic acids, anions, and other compounds by HPLC and UHPLC-MS are reviewed. An overview of publications on the determination of organic contamination in coffee (PAHs, acrylamides, mycotoxins, etc.) and ways to reduce contamination through production technology and brewing methods are presented. Finally, an overview of the literature on authentication assessment for different grades of coffee grown in different regions is provided.

Controle do grau de torra de grãos de café: perda de umidade e composição volátil

“…É importante ressaltar que durante a análise de umidade, além da água, evaporam-se diversos compostos voláteis presentes no café. Para saber exatamente o perfil de voláteis presentes no grão e, conhecer a composição da fumaça liberada durante a torra, o ideal é realizar análises instrumentais mais avançadas, como Cromatografia Gasosa, e utilizar preparos de amostra avançados, como Solid Phase Micro Extration / Micro Extração em Fase Sólida (SPME) (YASHIN et al, 2017;ARKADAS, AVSAR, 2018).…”

“…Por apresentarem intensidades e concentrações diferentes, a contribuição de cada um desses compostos para com o aroma final da bebida é bem variada, podendo ocorrer interações sinergísticas e antagônicas entre esses diferentes compostos. O café processado contém mais compostos voláteis do que qualquer outro alimento ou bebida, chegando a aproximadamente mil compostos voláteis identificados (LÓPEZ-GALILEA, FOURNIER, GUICHARD, 2006;RIBEIRO et al, 2010;TOLEDO et al, 2016;YASHIN et al, 2017).…”

“…As principais famílias de compostos químicos do café cru responsáveis pelos constituintes voláteis no café torrado são a trigonelina, ácidos clorogênicos, carboidratos, sacarose, lipídeos e proteínas (RIBEIRO et al, 2009;YASHIN et al, 2017).…”

Extraction-Free, Direct Determination of Caffeine in Microliter Volumes of Beverages by Thermal Desorption-Gas Chromatography Mass Spectrometry

“…Electrochemical approaches, such as amperometry and voltammetry [30], have also been reported. Recently, techniques such as laser desorption mass spectrometry [31] have also been reported; however, more commonly, high-performance liquid chromatography [9,[22][23][24][25][32][33][34] or gas chromatography (GC) [35][36][37][38][39][40][41] is employed, and its application has recently been reviewed [42].…”

Standardization of an analytical method to quantify ochratoxin A in green coffee beans by high performance liquid chromatography

“…However, the most common is high performance liquid chromatography combined with immunoaffinity columns and florescence detectors. Studies show that this technique has been used successfully to analyze the mycotoxin presence in food matrices (Prelle et al, 2013;Yashin et al, 2017).…”