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(Reference retrieved automatically from Web of Science through information on FAPESP grant and its corresponding number as mentioned in the publication by the authors.)

Identification and quantification of bioactive compounds in coffee brews by HPLC-DAD-MSn

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Author(s):
Rodrigues, Naira Poerner [1] ; Bragagnolo, Neura [1]
Total Authors: 2
Affiliation:
[1] Univ Campinas UNICAMP, Sch Food Engn, Dept Food Sci, BR-13083862 Sao Paulo - Brazil
Total Affiliations: 1
Document type: Journal article
Source: Journal of Food Composition and Analysis; v. 32, n. 2, p. 105-115, DEC 2013.
Web of Science Citations: 54
Abstract

Coffee is a beverage widely consumed worldwide because of its organoleptic characteristics and stimulating and beneficial health effects. This paper presents the identification and quantification of chlorogenic acids and derivatives, trigonelline, nicotinic acid, 5-hydroxymethylfurfural, theobromine, theophylline, and caffeine in brews of 10 roasted ground coffee and 4 soluble coffee determined by HPLC-DAD-MSn. Among the chlorogenic acids and derivatives, 17 chlorogenic acids, 5 chlorogenic acid lactones, 2 cinnamoyl-amino acid conjugates, and 2 free cinnamic acids were identified. This is the first study that reports the presence of caffeoylferuloylquinic acid isomers, and cinnamoyl-amino acid conjugates in soluble coffee brews. Regular roasted ground coffee brews showed higher contents of chlorogenic acids (4162 mg/100 g), chlorogenic acid lactones (779 mg/100 g), p-coumaric acid (2.4 mg/100 g), trigonelline (2044 mg/100 g), nicotinic acid (100.4 mg/100 g), caffeine (4565 mg/100 g), and theobromine (12.5 mg/100 g) than regular soluble coffee brews. Decaffeinated coffee brews presented higher levels of chlorogenic acids, chlorogenic acid lactones, caffeic acid, and trigonelline when compared to the regular ones. Despite the differences in the levels of these compounds, brews of roasted ground coffee and soluble coffee, both regular and decaffeinated, represent an important source of bioactive compounds for habitual coffee consumers. (C) 2013 Elsevier Inc. All rights reserved. (AU)

FAPESP's process: 11/01335-0 - Coffee: bioactive compounds and scavenging capacity of oxygen and nitrogen reactive species
Grantee:Neura Bragagnolo
Support Opportunities: Regular Research Grants