Tocopherols in espresso coffee: Analytical method development and validation

• Tipo: Artigo em Revista Científica Internacional
• Data: 2009

Autores

Rita C Alves (Autor) Outra; Susana Casal (Autor) FFUP; Beatriz B P P Oliveira (Autor) FFUP

Revista

Título: Food Chemistry

Vol. 115 Nº 1

Páginas: 1549-1555

ISSN: 0308-8146

Editora: Elsevier

Indexação

ISI Web of Knowledge - 19 Citações

Scopus - 22 Citações

Classificação Científica

FOS: Ciências agrárias > Outras ciências agrárias

Outras Informações

ID Authenticus: P-003-GQV

DOI: 10.1016/j.foodchem.2009.01.068

Abstract (EN): The present paper reports the development and validation of an analytical micro-method for tocopherols quantification in espresso coffee by normal-phase HPLC with fluorescence detection. The proposed method consists in a liquid-liquid extraction with n-hexane:ethyl acetate, followed by a clean-up with dimethylformamide to eliminate co-eluting interferences. The method showed good intra- and inter-day precisions (coefficient of variation < 6.5%), good accuracies (98 +/- 6%), and high correlation coefficients (r > 0.999) for standards subjected to the entire procedure. Only alpha- and beta-tocopherols were identified in the brews. The detection and quantification limits were 0.5 and 1.4 ng/ml, for alpha-tocopherol, and 0.4 and 1.1 ng/ml, for beta-tocopherol, respectively. A mean total tocopherol content lot (alpha + beta) of 3.5 +/- 0.9 mu g in commercial espresso coffee blends (30 ml) was detected. The proposed method requires low solvent consumption and proved to be sensitive, precise and accurate.

Idioma: Inglês

Tipo (Avaliação Docente): Científica

Nº de páginas: 7