Comparison of GC and HPLC for the quantification of organic acids in coffee

Jham, Gulab N.; Fernandes, Sérgio Antônio; Garcia, Cleverson Fernando; Silva, Alexsandro Araújo da

doi:10.1002/pca.629

Cited by 71 publications

(40 citation statements)

References 6 publications

(12 reference statements)

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“…However, it is 50% more expensive than other recovery processes such as precipitation (Amenaghawon & Aisien 2012). In laboratory analyses, the determination and quantification of citric acid are done using spectrophotometry (Themelis & Tzanavaras 2001;Jham et al 2002), gas chromatography (Jham et al 2002), high-performance liquid chromatography (Jham et al 2002), high-resolution nuclear magnetic resonance spectroscopy (del Campo et al 2006) and the traditional method of titration (Williams 1984).…”

Section: Recovery Of Citric Acidmentioning

confidence: 99%

Overview of citric acid production from Aspergillus niger

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Oladele

Siew

et al. 2015

Frontiers in Life Science

215

126

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Citric acid has high economic potential owing to its numerous applications. It is mostly produced by microbial fermentation using Aspergillus niger. In view of surges in demand and growing markets, there is always a need for the discovery and development of better production techniques and solutions to improve production yields and the efficiency of product recovery. To support the enormous scale of production, it is necessary and important for the production process to be environmentally friendly by utilizing readily available and inexpensive agro-industrial waste products, while maintaining high production yields. This article reviews the biochemistry of citric acid formation, choices of citric-acid producing microorganisms and raw materials, fermentation strategies, the effects of various fermentation conditions, citric acid recovery options and the numerous applications of citric acid, based on information drawn from the literature over the past 10 years.

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Section: Recovery Of Citric Acidmentioning

confidence: 99%

Overview of citric acid production from Aspergillus niger

Show

Oladele

Siew

et al. 2015

Frontiers in Life Science

215

126

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“…In the ESI(-)-MS, deprotonated low molecular mass carboxylic acids such as glycolic (m/z 75), lactic and oxalic (m/z 89) and fumaric (m/z 115), generated from sugars, along with citric, quinic and ferulic acids are present. Short-chain carboxylic acids in roasted coffee have been quantified by different methodologies 22,23 and, besides phenolics and chlorogenic acids, are responsible for the sourness of coffee brews, an important attribute of coffee beverage quality. 24 In the ESI(+)-MS of roasted coffees, the ion of m/z 94 is abundant in almost all spectra and could be associated with the methyl pyridinium cation formed by trigonelline degradation under high temperature.…”

Section: Esi-ms Fingerprints Of Green and Roasted Arabica Coffeesmentioning

confidence: 99%

Green and roasted arabica coffees differentiated by ripeness, process and cup quality via electrospray ionization mass spectrometry fingerprinting

Carolina¹,

Amorim²,

Pinto³

et al. 2009

J. Braz. Chem. Soc.

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A habilidade da técnica de espectrometria de massas com infusão direta e ionização por eletronebulização (IES-EM), nos modos de íons positivos e negativos, foi avaliada na diferenciação de cafés Arábica verdes e torrados e com diferentes estágios de amadurecimento (verde, maduro e passado), processo pós-colheita (seco, úmido e semi-úmido) e cafés classificados por prova de xícara. No modo negativo, a análise dos cafés verdes mostrou que os íons correspondentes aos ácidos graxos e ácidos clorogênicos desprotonados são os mais importantes para a discriminação da maturidade. No modo positivo, a maturidade é diferenciada através de íons correspondentes a cafeína, ácidos clorogênicos protonados e adutos de K + de ácidos graxos. Na diferenciação da pós-colheita, em ambos os modos de ionização, são mais importantes os íons correspondentes aos ácidos graxos, ácidos clorogênicos, açúcares e ácidos carboxílicos formados da fermentação. Cafés Arábica torrados também são discriminados com eficiência. No modo negativo, são importantes os íons correspondentes aos ácidos clorogênicos e ácidos orgânicos de cadeia curta, derivados de açúcares. No modo positivo, a discriminação é realizada por íons de baixa m/z tais como piridina e alquil piridinas protonadas, formadas através da degradação da trigonelina. Ambos os IES(+)-EM e IES(-)-EM são capazes de discriminar diferentes cafés Arábica torrados classificados por prova de xícara e os íons que permitem esta diferenciação são os mesmos descritos para a maturidade e processos pós-colheita.Direct infusion electrospray ionization mass spectrometry in both the negative ESI(-)-MS and positive ESI(+)-MS ion modes are investigated to differentiate green and roasted Arabica coffees with different stages of ripeness (green, ripe and overripe), post-harvesting process (dry, wet and semi-wet) and coffees with different cup qualities. In the ESI(-)-MS of green coffees, ions from deprotonated fatty acids and chlorogenic acids are the most important for ripeness discrimination. In the ESI(+)-MS, maturity is differentiated by ions from protonated caffeine, chlorogenic acids and K + adducts of fatty acids. To differentiate between post-harvesting process in both ionization modes, ions from fatty acids, chlorogenic acids, sugars and carboxylic acids generated in the fermentation process are the most representative. Roasted Arabica coffees are also well discriminated: in the ESI(-)-MS, ions from chlorogenic acids and short-chain organic acids derived from sugars are important. In the ESI(+)-MS, discrimination are mainly performed by low m/z ions such as protonated pyridine and alkylpiridines formed via trigonelline degradation. Both ESI(+)-MS and ESI(-)-MS are able to differentiate cup quality for Arabica roasted coffees and the ions used to perform discrimination are the same ones described in ripeness and post-harvesting processes.Keywords: Arabica coffee, ripeness, post-harvest, cup quality, ESI-MS fingerprinting IntroductionCoffee is the most popular beverage in the world and a commodity of ext...

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“…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). On the other hand, HPLC and CE techniques were found to be simple and faster than GC and were successfully used to determine organic acids with good separation (Galli and Barbas 2004;Jham et al 2002). Capillary isotachophoresis (ITP) seems to be a good alternative; however, only some of these acids were so far determined by ITP (Kvasnicka 2000;Maiser and Engelhardt 1985;Soltze and Mayer 1982).…”

Section: Introductionmentioning

confidence: 99%

“…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%

“…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). On the other hand, HPLC and CE techniques were found to be simple and faster than GC and were successfully used to determine organic acids with good separation (Galli and Barbas 2004;Jham et al 2002).…”

Section: Introductionmentioning

confidence: 99%

See 1 more Smart Citation

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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Comparison of GC and HPLC for the quantification of organic acids in coffee

Cited by 71 publications

References 6 publications

Overview of citric acid production from Aspergillus niger

Overview of citric acid production from Aspergillus niger

Green and roasted arabica coffees differentiated by ripeness, process and cup quality via electrospray ionization mass spectrometry fingerprinting

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

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