Determination of diterpene esters in green and roasted coffees using direct ultrasound assisted extraction and HPLC–DAD combined with spectral deconvolution

• Tipo: Artigo em Revista Científica Internacional
• Data: 2020

Autores

Marzieh Moeenfard (Autor) Outra; Guillaume Erny (Autor) FEUP; Arminda Alves (Autor) FEUP

Revista

Título: Journal of Food Measurement and Characterization

Vol. 14 Nº 3

Páginas: 1451-1460

ISSN: 2193-4126

Editora: Springer Nature

Indexação

ISI Web of Knowledge - 1 Citação

Scopus - 2 Citações

INSPEC

Projetos Associados

LEPABE-2-ECO-INNOVATION - LEPABE-2-ECO-INNOVATION

LEPABE - Projeto Estratégico do LEPABE - Laboratório de Engenharia de Processos, Ambiente, Biotecnologia e Energia

Outras Informações

ID Authenticus: P-00R-S03

DOI: 10.1007/s11694-020-00395-3

Abstract (EN): In recent decades, attraction towards the green extraction techniques has persuaded researchers to find an alternative for traditional extraction techniques. Here, the application of ultrasound assisted extraction (UAE) followed by chromatographic analysis using high performance liquid chromatography combined with diode array detection and spectral deconvolution (HPLC–DAD/SD) were investigated to quantify the main eight diterpene esters (cafestol and kahweol linoleates, oleates, palmitates and stearates) in green and roasted coffees. Factors employed were time of ultrasonication (0, 10, 20 and 30 min) and extraction solvent volume (10, 15 and 20 mL). The UAE was successfully optimized (20 min and three times extraction with diethyl ether equivalent to 15 mL) and resulted in the extraction of the considerable portion of the diterpene esters from ground coffee, representing cafestol palmitate in larger amount in green (201–739 mg/100 g) and the respective roasted ones (154–670 mg/100 g). Whereas, kahweol linoleate presented slightly higher content than kahweol palmitate either in green or roasted samples. In general, the diterpene esters content slightly decreased from green to roasted coffees, although it was not statistically significant (p > 0.05). Likewise, the profile of diterpene esters was not affected by the roasting process. The analytical method was also validated as good intra- and inter-day precisions (< 5%), good recoveries (91–101%), and high correlation coefficients (R2 > 0.98) was acquired. We concluded that as a rapid and accurate approach, the UAE combined with HPLC–DAD/SD is an economic approach that can be used for monitoring of diterpene esters in either green or roasted coffee.

Idioma: Inglês

Tipo (Avaliação Docente): Científica

Nº de páginas: 10