Profiling of phenolic compounds using UPLC–MS for determining the geographical origin of green coffee beans from Ethiopia

Mehari, Bewketu; Redi‐Abshiro, Mesfin; Chandravanshi, Bhagwan Singh; Combrinck, Sandra; Atlabachew, Minaleshewa; McCrindle, Rob I.

doi:10.1016/j.jfca.2015.09.006

Cited by 78 publications

(60 citation statements)

References 33 publications

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“…HCA derivatives form one of the largest classes of phenylpropanoid-derived plant compounds [9, 10], and include caffeic-, ferulic- and p -coumaric acids. These metabolites contribute to the abundance of plant natural products as they form conjugates with different molecules such as sugars, polyamines and organic acids [9, 11–15]. The most common example of HCAs conjugated to organic acids are chlorogenic acids (CGAs), which are formed from an esterification reaction between the organic acid, quinic acid (QA) and one to four (identical or different) residues of HCA derivatives [12].…”

Section: Introductionmentioning

confidence: 99%

Highlighting mass spectrometric fragmentation differences and similarities between hydroxycinnamoyl-quinic acids and hydroxycinnamoyl-isocitric acids

Masike

Mhlongo

Mudau

et al. 2017

Chemistry Central Journal

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BackgroundPlants contain a myriad of metabolites which exhibit diverse biological activities. However, in-depth analyses of these natural products with current analytical platforms remains an undisputed challenge due to the multidimensional chemo-diversity of these molecules, amplified by both isomerization and conjugation. In this study, we looked at molecules such as hydroxyl-cinnamic acids (HCAs), which are known to exist as positional and geometrical isomers conjugated to different organic acids namely quinic- and isocitric acid.ObjectiveThe study aimed at providing a more defined distinction between HCA conjugates from Amaranthus viridis and Moringa oleifera, using mass spectrometry (MS) approaches.MethodsHere, we used a UHPLC–MS/MS targeted approach to analyze isobaric HCA conjugates extracted from the aforementioned plants.ResultsMass spectrometry results showed similar precursor ions and fragmentation pattern; however, distinct differences were seen with ions at m/z 155 and m/z 111 which are associated with isocitric acid conjugates.ConclusionOur results highlight subtle differences between these two classes of compounds based on the MS fingerprints, enabling confidence differentiation of the compounds. Thus, these findings provide a template reference for accurate and confident annotation of such compounds in other plants.Electronic supplementary materialThe online version of this article (doi:10.1186/s13065-017-0262-8) contains supplementary material, which is available to authorized users.

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Section: Introductionmentioning

confidence: 99%

Highlighting mass spectrometric fragmentation differences and similarities between hydroxycinnamoyl-quinic acids and hydroxycinnamoyl-isocitric acids

Masike

Mhlongo

Mudau

et al. 2017

Chemistry Central Journal

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“…Mehari et al. () analyzed the phenolic composition of n = 100 coffee beans from different geographical origins in Ethiopia and PCA was able to cluster samples according to the regions they were produced. Cagliani, Pellegrino, Giugno, and Consonni () characterized coffee samples from different geographic origins (America, Africa, and Asia) using 1 H‐NMR.…”

Section: Resultsmentioning

confidence: 99%

“…Using factor loading analysis ( Figure 1D) in conjunction with Figure 1A and 1B, it is possible to observe that the blends and ORG, which are mainly located in the fourth quadrant, had the highest mean value of total soluble solids, whereas CONV samples and coffees produced in Sao Paulo (SP) tend to have higher TPC, Fe 2+ chelating ability, and quercetin-3-rutinoside (second quadrant). Mehari et al (2016) analyzed the phenolic composition of n = 100 coffee beans from different geographical origins in Ethiopia and PCA was able to cluster samples according to the regions they were produced. Cagliani, Pellegrino, Giugno, and Consonni (2013) characterized coffee samples from different geographic origins (America, Africa, and Asia) using 1 H-NMR.…”

Section: Resultsmentioning

confidence: 99%

Chemometric Authentication of Brazilian Coffees Based on Chemical Profiling

Monteiro

Santos

Rodionova

et al. 2019

Journal of Food Science

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In this work, different chemometric tools were compared to classify n = 26 conventional (CONV) and n = 19 organic (ORG) coffees from the main Brazilian producing regions based on the chemical composition, physicochemical properties, and antioxidant activity. Principal component analysis separated ORG and CONV coffees but the distinction among the producing regions of Brazilian coffee was not possible. Partial least squares discriminant analysis classified all ORG and CONV coffees in the external validation. Similarly, linear discriminant analysis was able to discriminate 100% and 81% of ORG and CONV coffees in the external validation, respectively, in which total phenolic content (TPC), ferric reducing antioxidant activity, and caffeic acid were the main discriminant variables. Overall 100% of samples from Paraná, Minas Gerais, and blended samples were correctly classified, where TPC, flavonoids, inhibition of lipid peroxidation, caffeic acid, pH, and soluble solids were the main discriminant variables. Support vector machines classified 95% ORG and 88% CONV, 100% Coffea arabica, and 88% and 78% coffees produced in São Paulo and Minas Gerais. k‐Nearest neighbors was effective in distinguishing 100% CONV, 89% ORG, 100% coffees from São Paulo, and 100% C. arabica coffees. Overall, HPLC data and simple physicochemical parameters allied to chemometrics were effective in authenticating the cultivation system and the botanical origin of Brazilian coffees. Practical Application Coffee adulteration is a serious problem in the food chain as some fraudsters replace coffee powder by other cheaper products. In the case of organic coffee, this scenario is even worse as still there is not a universal method to differentiate conventionally grown coffee from its organic counterpart. In addition, Brazilian coffee is produced in different regions and the commercial value varies. Therefore, we analyzed some physicochemical, chemical, and antioxidant properties of Brazilian coffees from distinct origins and classified the samples using chemometrics. Our approach seems to be interesting for quality control purposes.

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“…Coffea arabica and Coffea canephora are the most important commercial species [4,5]. Arabica coffee has a higher quality than Robusta coffee according its complex aroma and flavor [6,7]. Coffee is the most valuable commodities in the world.…”

Section: Introductionmentioning

confidence: 99%

Volatile profile of green coffee beans from Coffea arabica L. plants grown at different altitudes in Ethiopia

Tsegay¹,

Redi‐Abshiro²,

Chandravanshi³

et al. 2019

Bull. Chem. Soc. Eth.

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This study was aimed to identify volatile compounds of 31 green coffee bean samples and evalute their correlation with altitude of the coffee plants grown in two zones (Gedeo and Jimma) in Ethiopia. A total of 81 different compounds were detected. The contents of dominant volatile compounds in green coffee beans were in the range: trans-linalooloxide (3.24⎯19.13%), linalool (1.56⎯21.76%), 2-methoxy-4-vinylphenol (2.34⎯15.08%) and cis-linalooloxide (1.03⎯13.27%). In addition, benzene acetaldehyde (0.45⎯10.97%), 2-heptanol (0.67⎯8.49%), ⍺-terpineol (0.64⎯6.52%), phenylethyl alcohol (0.44⎯4.98%) and furfural (0.92⎯5.3%) were the next dominant compounds. The volatile compounds identified in the green coffee beans are groups of alcohols, aldehydes, ketones, pyrazines, pyridines, and furans. The volatile compounds in green coffee beans showed either weak positive or weak negative correlation with the altitude of coffee plants indicating that variation in altitude of the coffee plants does not significantly influence the volative compounds of green coffee beans.

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Profiling of phenolic compounds using UPLC–MS for determining the geographical origin of green coffee beans from Ethiopia

Cited by 78 publications

References 33 publications

Highlighting mass spectrometric fragmentation differences and similarities between hydroxycinnamoyl-quinic acids and hydroxycinnamoyl-isocitric acids

Highlighting mass spectrometric fragmentation differences and similarities between hydroxycinnamoyl-quinic acids and hydroxycinnamoyl-isocitric acids

Chemometric Authentication of Brazilian Coffees Based on Chemical Profiling

Volatile profile of green coffee beans from Coffea arabica L. plants grown at different altitudes in Ethiopia

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