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

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

doi:10.1080/10942912.2014.933351

Cited by 23 publications

(13 citation statements)

References 24 publications

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“…Then, 2.5 mL of coffee brew was transferred to polyethylene tubes and left to cool for some minutes and subjected to LLE. Extraction of diterpene esters was performed in duplicate according to the developed and validated methodology described previously by Moeenfard et al [37]. Briefly, coffee brews were extracted directly using 5 mL of diethyl ether.…”

Section: Separation and Detectionmentioning

confidence: 99%

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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Section: Separation and Detectionmentioning

confidence: 99%

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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“…Diterpenes extraction from EC Diterpenes in coffee brews were measured according to a previously optimized and validated methodology described by Moeenfard et al [27]. Briefly, 2.5 mL of heated brew (60 °C) along with 2.5 mL of distilled water were directly saponified with 3.0 g of potassium hydroxide in a water bath (80 °C -60 min).…”

Section: Total Lipid Content Of Randg Coffeementioning

confidence: 99%

“…Twenty microliters of the reconstituted samples were injected after filtration (0.45 µm polytetrafluoroethylene membranes (PTFE), VWR, USA). Mobile phase was acetonitrile/water (55/45, v/v) with an isocratic flow rate of 0.8 mL/min [27]. Target compounds were identified by comparing spectra and retention times of reference standard solutions.…”

Section: Hplc-dad Analysismentioning

confidence: 99%

“…Since R&G coffee contained appreciable amounts of diterpenes, the previously optimized method [27] was modified in order to increase diterpenes extraction efficiency from coffee beans. Successive extractions by diethyl ether and different amounts of potassium hydroxide for saponification procedure were tested and compared by two-way ANOVA analysis at a significance level of 95%.…”

Section: Optimization Of Diterpenes Extraction From Randg Coffeementioning

confidence: 99%

“…The previously described method [27] was modified regarding potassium hydroxide content (1, 3 or 5 g) and successive extraction using diethyl ether (2, 3 or 4 steps), to improve saponification and extraction efficiency of diterpenes from ground coffee. The best conditions for extracting diterpenes from R&G coffee was achieved by direct saponification of 200 mg R&G Arabica coffee (particle size ≤ 300 µm) in 7.5 mL of methanol/water solution (2:1 v/v) with 3.0 g of potassium hydroxide powder (80 °C -60 min).…”

Section: Diterpenes Extraction From Randg Coffeementioning

confidence: 99%

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Diterpenes in espresso coffee: impact of preparation parameters

Moeenfard

Silva

Borges

et al. 2014

Eur Food Res Technol

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The aim of the present study was to evaluate the effect of preparation conditions of espresso coffee (EC) on the diterpenes profile. ECs were prepared from roasted and ground (R&G) Arabica coffee and analyzed for the content of cafestol and kahweol by liquid-liquid extraction followed by HPLC-DAD, as well as their lipid content. The main variables in the present study were: the water quantity, the amount of coffee, the particle size, the percolation time, the water temperature and pressure.Average cafestol, kahweol and lipid content of R&G Arabica coffee were 467 ± 20 mg/100 g, 638 ± 33 mg/100 g, and 15.1 ± 0.1 g/100 g, respectively. Although all parameters influenced the diterpenes content of ECs (21 samples), the particle size and water quantity were the most significant ones. It was possible to reduce the total diterpenes from 58.8 ± 0.7 mg/L (2.3 mg/40 mL) to 30.7 ± 0.8 mg/L (1.2 mg/40 mL) by varying the brewing conditions. The extraction yield of diterpenes and lipids were in the range of 1.5-2.5% and 7.0-9.0%, respectively. Regarding total cafestol and kahweol, very fine particles seem to be more desirable for the production of highly concentrated brew (2.3 mg/40 mL) with cafestol and kahweol extraction yields of 2.8 and 2.9%, respectively, than other studied ECs. On the other hand, samples brewed at 70 ºC exhibited lower diterpenes content (1.2 mg/40 mL) and diterpenes extraction efficiency (1.4%) with respect to all other considered parameters. This study clearly shows that parameters for coffee brew preparation may be changed to modify the diterpenes content of ECs according to the desired purpose.Keywords Espresso coffee, Brewing, Diterpenes, Roasted coffee beans IntroductionCoffee is a globally consumed beverage and can be prepared in different ways. One of the common coffee brewing techniques is the Italian "Espresso" which are consumed over than 50 million cups per days [1]. Espresso coffee (EC) is an intense beverage with special aroma made for immediate consumption [2]. For the preparation of espresso coffee, a limited amount of hot water (90±5 °C), under pressure (9±2 bar), passes through a compressed finely roasted and ground coffee (R&G, 6.5±1.5 g) in a short period of time (30±5 s) and produces a brew (15-50 mL) with strong taste and flavor topped with crema (dense foam layer) [1,

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A Workflow for Lipid Annotation in Coffee Samples by Liquid Chromatography-Mass Spectrometry

Silva

Garrett

Rezende

2022

Mass Spectrometry for Food Analysis

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

Cited by 23 publications

References 24 publications

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

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

Diterpenes in espresso coffee: impact of preparation parameters

A Workflow for Lipid Annotation in Coffee Samples by Liquid Chromatography-Mass Spectrometry

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