Effect of different extraction methods on the recovery of chlorogenic acids, caffeine and Maillard reaction products in coffee beans

Budryn, Grażyna; Nebesny, Ewa; Podsędek, Anna; Żyżelewicz, Dorota; Materska, Małgorzata; Jankowski, Stefan; Janda, Bogdan

doi:10.1007/s00217-008-1004-x

Cited by 98 publications

(88 citation statements)

References 33 publications

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“…Extraction consisted of boiling in a PS-5682 First pressure pot (Vienna, Austria) at 110°C (0.15 MPa) for 10 min, rapid cooling to ambient temperature in an ice bath, and filtering under vacuum. The extraction conditions were consistent with the earlier authors' study on obtaining green coffee extract of high antioxidant activity [6]. The extract was then freeze-dried in a DELTA 1-24LSC Christ freeze drier (Osterode am Harz, Germany).…”

Section: Preparation Of Green Coffee Extract (Gce)mentioning

confidence: 66%

“…Labeling consisted with Table 1. GCE II and RCE (dark roasted Robusta coffee extract) are cited from Budryn et al [6] nd Not detected a mg 3 g of model system to reach 35 % B at 23 min and becoming isocratic for 5 min. 2 lL injection volume and 25°C column temperature were used.…”

Section: Preparation Of Model Systemsmentioning

confidence: 99%

“…2). Phenolic acids and caffeine were identified by comparing their retention times and UV spectra including k max absorptions with those of reference standards (caffeine and 5-O-CQA) or with literature data [6,21]. The quantification was performed using calibration curves of reference substances combined with the internal standard method.…”

Section: Preparation Of Model Systemsmentioning

confidence: 99%

“…Coffee extracts have extremely strong antioxidant properties against lipid oxidation, higher than many other food products or common antioxidants [5]. This applies to both roasted and green coffee; however, the latter contains even ten times higher concentration of polyphenols [6].…”

Section: Introductionmentioning

confidence: 99%

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Stability of hydroxycinnamic acids and caffeine from green coffee extracts after heating in food model systems

Budryn

Nebesny

Rachwał-Rosiak

2013

Eur Food Res Technol

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This study was designed to characterize the stability of hydroxycinnamic acids and caffeine obtained from green coffee beans in the form of lyophilized extract (GCE) during heating after supplementation to model systems with saccharose, potato starch, egg white protein, and sunflower oil. Also the addition of iron ions was used. Systems were prepared as a mixture of GCE with a single substance or in a more complex matrix. Heating was carried out at 180°C for 0.5 and 1 h. Because of the saccharose content, some systems were heated only at 110°C. The losses of hydroxycinnamic acids in heated systems ranged from 18 to 84 %, and the caffeine from 1.5 to 10 %. The presence of sunflower oil in the systems had the greatest influence on hydroxycinnamic acids degradation. However, in case of the system of each of the examined substances with the coffee preparation, an increased degradation of hydroxycinnamic acids resulting from the introduction of ferrous ions into the systems was observed. Earlier results concerning antioxidant activity of systems containing GCE allow to conclude that the degradation of hydroxycinnamic acids was weakly related to the decrease in antioxidant activity.

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Section: Preparation Of Green Coffee Extract (Gce)mentioning

confidence: 66%

Section: Preparation Of Model Systemsmentioning

confidence: 99%

Section: Preparation Of Model Systemsmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

See 2 more Smart Citations

Stability of hydroxycinnamic acids and caffeine from green coffee extracts after heating in food model systems

Budryn

Nebesny

Rachwał-Rosiak

2013

Eur Food Res Technol

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“…The temperature of roasting was 230 °C and the time was adjusted to achieve a weight loss of 17% and amounted to 12 min [16].…”

Section: Coffee Beans Roastingmentioning

confidence: 99%

Green and roasted coffee extracts as antioxidants in βTC3 cells with induced oxidative stress and lipid accumulation inhibitors in 3T3L1 cells, and their bioactivity in rats fed high fat diet

Budryn

Zakłos‐Szyda

Zaczyńska

et al. 2017

Eur Food Res Technol

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Validation of a rapid ultra‐high‐performance liquid chromatography–tandem mass spectrometry method for quantification of chlorogenic acids in roasted coffee

Colomban

Guercia

Navarini³

2020

J Mass Spectrom

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Chlorogenic acids (CGAs) are a large class of esters formed between quinic acid and hydroxycinnamic acids. They are present in coffee as a complex mixture of positional and geometric isomers, where caffeoylquinic acids (CQAs) are the most abundant, followed by dicaffeoylquinic acids (diCQAs), feruloylquinic acids (FQAs), and p-coumaroylquinic acids (p-CoQAs). The aim of this work is to develop a new reliable and fast liquid chromatography-tandem mass spectrometry (LC-MS/MS) method for simultaneous identification and quantification of total amount of 11 CGAs in roasted coffee. Regarding sample preparation step, aqueous methanol and 100% aqueous ultrasonic extractions were evaluated. For the filtration Step 4, different membranes were tested, in order to fill the void of complete evaluation of extractables recovery when using different membranes, highlighting an incomplete recovery when using nylon filters. An LC/electrospray ionization (ESI)-MS/MS method was developed and validated following the European rules in terms of specificity, linearity, concentration range, limit of detection (LOD) and limit of quantification (LOQ), precision, and trueness, in order to obtain a useful quality control tool for roasted coffee. The method was applied for quantification of CGAs of a roasted coffee sample previously characterized by an interlaboratory circuit (LVU), and results were compared with the quantitation of CGAs via UHPLC-DAD. The quantitative results were expressed as 5-CQA equivalents, and the validation of this approach opens the way to reliable, cheap, and environmental-friendly tools for quality control purposes.

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Effect of different extraction methods on the recovery of chlorogenic acids, caffeine and Maillard reaction products in coffee beans

Cited by 98 publications

References 33 publications

Stability of hydroxycinnamic acids and caffeine from green coffee extracts after heating in food model systems

Stability of hydroxycinnamic acids and caffeine from green coffee extracts after heating in food model systems

Green and roasted coffee extracts as antioxidants in βTC3 cells with induced oxidative stress and lipid accumulation inhibitors in 3T3L1 cells, and their bioactivity in rats fed high fat diet

Validation of a rapid ultra‐high‐performance liquid chromatography–tandem mass spectrometry method for quantification of chlorogenic acids in roasted coffee

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