Quantification of Caffeoylquinic Acids in Coffee Brews by HPLC-DAD

• Tipo: Artigo em Revista Científica Internacional
• Data: 2014

Autores

Marzieh Moeenfard (Autor) FEUP; Lígia Rocha (Autor) FEUP; Arminda Alves (Autor) FEUP

Revista

Título: Journal of Analytical Methods in Chemistry

Vol. 2014

Páginas: 1-10

ISSN: 2090-8865

Editora: Hindawi

Indexação

ISI Web of Knowledge - 19 Citações

ISI Web of Science

Scopus - 27 Citações

Projetos Associados

UI0511 - PROJECTO ESTRATÉGICO - UI 511 - 2013-2014

LEPAE/CEFT - RL2 - (Bio) Chemical Engineering: Multi-Scale Approaches for Sustainable Environment and Health

Outras Informações

ID Authenticus: P-00A-2Z3

DOI: 10.1155/2014/965353

Abstract (EN): The influence of different brewing conditions on the concentration of the main caffeoylquinic acids (3-caffeoylquinic acid (3-CQA), 4-caffeoylquinic acid (4-CQA), and 5-caffeoylquinic acid (5-CQA)) was investigated. For this purpose, twenty-four coffee brews were extracted and analyzed using HPLC-DAD at 325 nm. Our findings demonstrate the great impact of brewing techniques on the caffeoylquinic acids (CQAs) content. The major isomer was 3-CQA, accounting for about 50% of the total CQAs, followed by 5- CQA and 4-CQA, accounting for about 24–36% for each one. The total content of CQAs was in the range of 45.79 to 1662.01 mg/L, found in iced cappuccino and pod espresso, respectively. In conclusion, this study demonstrates that coffee brews, in particular those prepared using pressurized methods, can be considered as the potential sources of antioxidants such as CQAs.

Idioma: Inglês

Tipo (Avaliação Docente): Científica

Nº de páginas: 10