Evaluation of regular and decaffeinated (un)roasted coffee beans using HPLC and multivariate statistical methods

Kód výsledku v IS VaVaI

<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F00216275%3A25310%2F22%3A39918874" target="_blank" >RIV/00216275:25310/22:39918874 - isvavai.cz</a>

Výsledek na webu

<a href="https://www.sciencedirect.com/science/article/pii/S0889157522004598" target="_blank" >https://www.sciencedirect.com/science/article/pii/S0889157522004598</a>

DOI - Digital Object Identifier

<a href="http://dx.doi.org/10.1016/j.jfca.2022.104841" target="_blank" >10.1016/j.jfca.2022.104841</a>

Jazyk výsledku

angličtina

Název v původním jazyce

Evaluation of regular and decaffeinated (un)roasted coffee beans using HPLC and multivariate statistical methods

Popis výsledku v původním jazyce

This work deals with the rapid simultaneous determination of caffeine and the three most abundant chlorogenic acid isomers (3-, 4-, and 5-O-caffeoylquinic acids) present in 64 samples of regular (un)roasted and decaffeinated (un)roasted coffee beans using reversed-phase high-performance liquid chromatography with spectrophotometric detection. In the developed method, the target analytes were separated in just 6 min with a resolution higher than 1.2. Afterwards, factor analysis and principal component analysis were employed to reveal the relationships between the samples and the content of monitored compounds. The samples were successfully divided into three discrete groups (decaffeinated, roasted, and unprocessed) by these methods. Finally, the impact of sample roasting and decaffeination on the content of chlorogenic acid isomers was investigated. The decrease in 5-O-caffeoylquinic acid concentration during the decaffeination process was found not as significant as during the roasting process. Regarding caffeine isolation, dichloromethane was the best extraction solvent because it did not cause significant losses of chlorogenic acid isomers or changes in the coffee beans colour and its extraction efficiency reached 85%.

Název v anglickém jazyce

Evaluation of regular and decaffeinated (un)roasted coffee beans using HPLC and multivariate statistical methods

Popis výsledku anglicky

This work deals with the rapid simultaneous determination of caffeine and the three most abundant chlorogenic acid isomers (3-, 4-, and 5-O-caffeoylquinic acids) present in 64 samples of regular (un)roasted and decaffeinated (un)roasted coffee beans using reversed-phase high-performance liquid chromatography with spectrophotometric detection. In the developed method, the target analytes were separated in just 6 min with a resolution higher than 1.2. Afterwards, factor analysis and principal component analysis were employed to reveal the relationships between the samples and the content of monitored compounds. The samples were successfully divided into three discrete groups (decaffeinated, roasted, and unprocessed) by these methods. Finally, the impact of sample roasting and decaffeination on the content of chlorogenic acid isomers was investigated. The decrease in 5-O-caffeoylquinic acid concentration during the decaffeination process was found not as significant as during the roasting process. Regarding caffeine isolation, dichloromethane was the best extraction solvent because it did not cause significant losses of chlorogenic acid isomers or changes in the coffee beans colour and its extraction efficiency reached 85%.

Druh

J_imp - Článek v periodiku v databázi Web of Science

CEP obor

—

OECD FORD obor

21101 - Food and beverages

Projekt

—

Návaznosti

I - Institucionalni podpora na dlouhodoby koncepcni rozvoj vyzkumne organizace

Rok uplatnění

2022

Kód důvěrnosti údajů

S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů

Název periodika

Journal of Food Composition and Analysis

ISSN

0889-1575

e-ISSN

1096-0481

Svazek periodika

114

Číslo periodika v rámci svazku

December

Stát vydavatele periodika

US - Spojené státy americké

Počet stran výsledku

9

Strana od-do

104841

Kód UT WoS článku

000863108700002

EID výsledku v databázi Scopus

2-s2.0-85136508951