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

• Type: Article in International Scientific Journal
• Date: 2015

Authors

Marzieh Moeenfard (Author) FEUP; José Avelino Silva (Author) FEUP; Nuno Borges (Author) FCNAUP; Alejandro Santos (Author) FCNAUP; Arminda Alves (Author) FEUP

Journal

Title: International Journal of Food Properties

Vol. 18 No. 10

Pages: 2284-2299

ISSN: 1094-2912

Publisher: Taylor & Francis

Indexing

ISI Web of Knowledge - 22 Citations

ISI Web of Science

Scopus - 22 Citations

Scientific classification

FOS: Agrarian Sciences > Agricultural biotechnology

CORDIS: Natural sciences > Biological sciences > Nutritional sciences

Associated Projects

LEPABE - Laboratório de Engenharia de Processos, Ambiente, Biotecnologia e Energia

Other information

Authenticus ID: P-00G-CBE

DOI: 10.1080/10942912.2014.933351

Abstract (EN): The present paper aimed the optimization of the saponification and extraction of diterpenes from coffee brews using a simple methodology based on HPLC-DAD, as well as to quantify the diterpenes and their palmitate esters content in several coffee brews. Regarding cafestol and kahweol, the best conditions to maximize total extraction yield were achieved through the direct saponification of 2.5 mL of coffee brew along with 3.00 g of potassium hydroxide (KOH) in a water bath (80 ºC). The proposed method consists in two sequential extractions using diethyl ether followed by a clean-up with 5 mL of 2 M NaCl solution prior to HPLC-DAD analysis to eliminate soap and co-eluting interferences. Cafestol and kahweol palmitates also were quantified using the same procedure, but without the saponification step. The proposed methods exhibited high accuracy (average recovery of 85%) and linearity (R2>0.999) and good precision (%CV<5%) with low limit of detection (less than 0.25 mg/L) and limit of quantification (less than 0.70 mg/L). Comparison of different brewing techniques revealed that capsule coffee with individual cup size of 50 mL contained the highest cafestol (1.85 mg/cup) and kahweol (2.75 mg/cup) concentration. In contrast, the lowest values of diterpenes were found in filter coffee (0.1 mg cafestol and 0.03 mg kahweol/200 mL). The higher and lower values of palmitate esters were also obtained from capsule and filter coffee, respectively. The proposed methods were simple, time saving and require low solvent consumption for quantification of diterpenes and their palmitate esters in various types of coffee brews.

Language: English

Type (Professor's evaluation): Scientific

Notes: Epub 2014 Out. 20 <a href="http://gateway.isiknowledge.com/gateway/Gateway.cgi?GWVersion=2&SrcAuth=Alerting&SrcApp=Alerting&DestApp=WOS&DestLinkType=FullRecord&KeyUT=000356478200003">Indexado na ISI Web of Science</a>

No. of pages: 16