Method Validation for Cafestol and Kahweol Quantification in Coffee Brews by HPLC-DAD

Silva, José Avelino; Borges, Nuno; Santos, Alejandro; Alves, Arminda

doi:10.1007/s12161-012-9387-5

Cited by 32 publications

(29 citation statements)

References 18 publications

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“… Instant Coffee: For this purpose, 2 g of commercial instant coffee powder was extracted with 150 mL of boiled water; [20]  Vending coffee: was obtained from Necta Coffee Vending Machine (Necta Astro Double Brew) to draw a cup of coffee about 50 mL. The brew was poured directly to polypropylene test tubes.…”

Section: Preparation Of Coffee Brewsmentioning

confidence: 99%

“…The determination of cafestol and kahweol in coffee brews was performed by improved conditions for saponification, extraction and clean-up based on the method described previously by Silva et al [20] which were by its turn adapted from Dias et al [19] Frozen coffee samples were defrosted (60 ºC) and stirred in order to obtain a homogeneous solution. Coffee brew (2.5 mL) was transferred to amber glass flask, 3.00 g of potassium hydroxide…”

Section: Cafestol and Kahweol Extractionmentioning

confidence: 99%

“…[7,15,16,17] Since diterpenes are relatively polar, [18] their extraction is carried out by organic solvents such as diethyl ether or tert-butyl methyl ether. [16,18,19,20] Numerous analytical methodologies have been developed for the determination of diterpenes in coffee samples, mainly, gas chromatography (GC) [5] , high performance liquid chromatography (HPLC), [4] or spectrophotometric techniques. [15] Since, mild temperatures is a key parameter for the preservation of sensitive compounds in extracts, application of HPLC is preferred over GC, mainly due to degradation of diterpenes and production of decomposition compounds under high temperatures (200-305 ºC) [5] of the GC system.…”

Section: Introductionmentioning

confidence: 99%

“…[15] Since, mild temperatures is a key parameter for the preservation of sensitive compounds in extracts, application of HPLC is preferred over GC, mainly due to degradation of diterpenes and production of decomposition compounds under high temperatures (200-305 ºC) [5] of the GC system. [20] The literature describes a variety of techniques for the isolation of diterpene esters in coffee extract fractions like gel permeation chromatography and solid phase extraction. [21] Lam et al [22] successfully isolated and identified the palmitate esters of kahweol and cafestol.…”

Section: Introductionmentioning

confidence: 99%

“…In another study, diterpene esters were isolated from coffee by means of gel permeation chromatography and solid phase extraction and were analyzed with LC/MS/DAD, although no quantification of diterpene esters was done in coffee brews. [14] Most published research papers studied the level of total or free diterpenes in various types of coffee beans or brews using different analytical techniques, [5,6,7,19,20] but little attentions has been given to the quantification of diterpene esters, [24,25] especially palmitate esters. This is an important issue for further studies regarding the health effects, because a large proportion of cafestol and kahweol are esterified with palmitic acid.…”

Section: Introductionmentioning

confidence: 99%

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Quantification of Diterpenes and Their Palmitate Esters in Coffee Brews by HPLC-DAD

Moeenfard

Silva

Borges

et al. 2014

International Journal of Food Properties

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Section: Preparation Of Coffee Brewsmentioning

confidence: 99%

Section: Cafestol and Kahweol Extractionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

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Quantification of Diterpenes and Their Palmitate Esters in Coffee Brews by HPLC-DAD

Moeenfard

Silva

Borges

et al. 2014

International Journal of Food Properties

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Bioactive compounds in coffee and their role in lowering the risk of major public health consequences: A review

Makiso,

Tola,

Ogah

et al. 2023

Food Science & Nutrition

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This article addresses the bioactive components in coffee aroma, their metabolism, and the mechanism of action in lowering the risk of various potential health problems. The main bioactive components involved in the perceived aroma of coffee and its related health benefits are caffeine, chlorogenic acid (CGA), trigonelline, diterpenes, and melanoids. These compounds are involved in various physiological activities. Caffeine has been shown to have anticancer properties, as well as the ability to prevent the onset and progression of hepatocellular carcinoma and to be anti‐inflammatory. CGA exhibits antioxidant action and is implicated in gut health, neurodegenerative disease protection, type 2 diabetes, and cardiovascular disease prevention. Furthermore, together with diterpenes, CGA has been linked to anticancer activity. Trigonelline, on the other side, has been found to lower oxidative stress by increasing antioxidant enzyme activity and scavenging reactive oxygen species. It also prevents the formation of kidney stones. Diterpenes and melanoids possess anti‐inflammatory and antioxidant properties, respectively. Consuming three to four cups of filtered coffee per day, depending on an individual's physiological condition and health status, has been linked to a lower risk of several degenerative diseases. Despite their health benefits, excessive coffee intake above the recommended daily dosage, calcium and vitamin D deficiency, and unfiltered coffee consumption all increase the risk of potential health concerns. In conclusion, moderate coffee consumption lowers the risk of different noncommunicable diseases.

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Liquid chromatography with diode array detection combined with spectral deconvolution for the analysis of some diterpene esters in Arabica coffee brew

Erny

Moeenfard

Alves

2015

J of Separation Science

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14In this manuscript, the separation of four kahweol esters and four cafestol esters that are present in 15Arabica coffee brews was investigated using HPLC/DAD. Those compounds could not be baseline 16 separated in a single chromatogram using RP-LC but the kahweol esters could be selectively detected by 17 setting the wavelength at 290 nm. In this case the four kahweol esters were baseline separated allowing 18 for their quantification. Such approach was not possible for the cafestol esters and spectral deconvolution 19 was used to obtain deconvolved chromatograms that were specific to cafestol and kahweol esters 20 respectively. In each of those chromatograms, the 4 esters were baseline separated allowing for the 21 quantification of the eight targeted compounds. Because kahweol esters could be quantified either using 22 the chromatogram obtained by setting the wavelength at 290 nm or using the deconvolved chromatogram, 23 those compounds were used to compare the analytical performances. Slightly better LOD were obtained 24 using the deconvolved chromatogram (average LOD of 5.7 mg/L against 6.7 mg/L). Identical 25 concentrations were found in a real sample with both approaches. The peak areas of the different diterpene 26 esters in the deconvolved chromatograms were proven to be repeatable with an average intra-day 27 repeatability of 0.8 % (6 replicates) and an inter-day repeatability of 1.0% (3 successive days, two 28 replicates each day). This work demonstrates the accuracy of spectral deconvolution in conjunction with 29 HPLC-DAD (HPLC-DAD/SD) to mathematically separate co-eluting compounds using the full spectra 30 recorded by the DAD. 31 32

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Method Validation for Cafestol and Kahweol Quantification in Coffee Brews by HPLC-DAD

Cited by 32 publications

References 18 publications

Quantification of Diterpenes and Their Palmitate Esters in Coffee Brews by HPLC-DAD

Quantification of Diterpenes and Their Palmitate Esters in Coffee Brews by HPLC-DAD

Bioactive compounds in coffee and their role in lowering the risk of major public health consequences: A review

Liquid chromatography with diode array detection combined with spectral deconvolution for the analysis of some diterpene esters in Arabica coffee brew

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