Analytical methods applied for the characterization and the determination of bioactive compounds in coffee

Jeszka-Skowron, Magdalena; Zgoła‐Grześkowiak, Agnieszka; Grześkowiak, Tomasz

doi:10.1007/s00217-014-2356-z

Cited by 125 publications

(83 citation statements)

References 97 publications

(129 reference statements)

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“…The analysis of caffeine and trigonelline in coffee by HPLC was reported by a number of authors (Casal et al 1998;Casal et al 2000;De Maria et al 1995;Trugo and Macrae 1989). The extraction methods, analytical and detection systems have been thoroughly reviewed (Belay 2011;Jeszka-Skowron et al 2015;Nuhu 2014). The quantification of volatile compounds is more difficult.…”

Section: Communicated By a M Dandekarmentioning

confidence: 99%

Variation in bean morphology and biochemical composition measured in different genetic groups of arabica coffee (Coffea arabica L.)

Tran

Vargas

Lee

et al. 2017

Tree Genetics & Genomes

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The narrow genetic base of commercial arabica resulting from intensive selection for quality during domestication and self-pollination has been well documented, raising the need for new diverse germplasm sources. Beans of 232 diverse arabica coffee accessions originating from 27 countries were harvested from the germplasm collection at CATIE, Costa Rica. Substantial variation was observed for bean morphology including 100 bean weight, bean length, width, thickness and bulk density. Non-volatiles including caffeine and trigonelline were analysed and showed larger variation in range than has previously been reported. Results of targeted analysis of 18 volatiles from 35 accessions also showed significant variation, with coefficients of variation from 140% for 4-vinylguaiacol to 62% for geraniol. There were strong correlations between some volatile compounds, suggesting that representative volatiles used in selection would save analytical costs. However, no strong correlation was found between bean morphology and the levels of non-volatile or volatile compounds, implying that it is difficult to select for low or high composition of these compounds based on bean physical characteristics. Utilizing the large variation observed for bean morphology and biochemical traits, it should be possible to select for desirable combinations of traits in arabica coffee breeding.

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Section: Communicated By a M Dandekarmentioning

confidence: 99%

Variation in bean morphology and biochemical composition measured in different genetic groups of arabica coffee (Coffea arabica L.)

Tran

Vargas

Lee

et al. 2017

Tree Genetics & Genomes

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“…During roasting processes, a part of these compounds is transformed into quinolactones and degraded into low molecular weight compounds or even reduced depending of roasting parameters and coffee preparation. 4,5 In all arabica coffees the content of caffeic acid was below the detection limit. Similar situation was observed for the extracts of robusta Vietnam decaffeinate, India Cherry and Uganda Bugishu.…”

Section: Hplc-ms Analysis Of Coffee Extractsmentioning

confidence: 95%

“…Coffe arabica (commonly known as Arabica coffee), which accounts for about 75% of world production, with the remaining ~25% coming from Coffee canephora (commonly known as Robusta coffee). 4 Arabica usually comes from South America (mostly from Brazil) as well as from upland and mountain areas of East Africa, while Robusta from South Asia (mainly from Vietnam) and lowland of Central and West Africa. Green coffee beans contain a variety of compounds, including a large amount of chlorogenic acids (CGA), which are the esters of caffeic, ferulic or p-coumaric acids with quinic acid.…”

Section: Introductionmentioning

confidence: 99%

Comparative Studies on the Antioxidant Properties of Different Green Coffee Extracts

Pyrzyńska¹

2016

MOJFPT

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SummaryGreen coffee infusions has begun to enjoy a great popularity due to a pro-health status of antioxidants rich products. Different assays -determination of reducing power (Folin-Ciocalteau, CUPRAC methods), DPPH radical scavenging activity, metal chelating activity -were compared to get a better estimate of the antioxidant properties of green coffee infusions from robusta and arabica types of different geographical origin. The content of some phenolic acids were also determined by HPLC-MS. The content of 5-O-caffeoylquinic acid, the main component in robusta type varied from 80.0 to 172.7mg/L, while in arabica coffees this range was narrower (133.0-176.1mg/ L). Ferulic acid was found at very similar level (12.5-12.8mg/L) only in robusta coffees. In order to correlate the obtained results using different assays the antioxidant index was calculated. Among studied extracts, robusta green coffee from Laos, with the highest content of chlorogenic acid, had the most potent antioxidant capacity.

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“…Other less cultivated species of Coffea include Coffea liberica, Coffea abeakutyae, Coffea dewevrei, Coffea congensis, etc. Different species of Coffea genus have very diverse appearances and behaviors [1,[3][4][5].…”

Section: Introductionmentioning

confidence: 99%

Assessment of metals in roasted indigenous coffee varieties of Ethiopia

Gure¹,

Chandravanshi²,

Godeto³

2018

Bull. Chem. Soc. Eth.

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ABSTRACT. The metals content (Ca, Cd, Cr, Co, Cu, Fe, K, Mg, Mn, Ni, Pb and Zn) of roasted coffee varieties grown in five different regions of Ethiopia was determined by flame atomic absorption spectrometry. Representative samples were collected from Coffee Quality Inspection and Liquoring Center in the capital city, Addis Ababa, Ethiopia and the metals were extracted by wet digestion. The optimal digestion required 4 hours refluxing at 270 o C on Kjeldhal hot plate with a mixture of 5 mL HNO3 (70%) and 1.5 mL HClO4 (70%) to completely digest 0.5 g of roasted coffee samples. Recoveries of metals in the spiked samples varied from 90 to 110%. Analysis of variance revealed significant differences in the concentrations of Ca, Co, Cu, Mn, Cr, Ni and Zn with the variation of coffee beans geographic origin. Pearson correlation coefficients indicated high positive correlation among some metals and high negative correlation among others. The amounts of metals that a person can get from two cups of coffee are well below the daily recommended values and drinking two cups of coffee is safe for an adult person and free from the risks of Cd and Pb toxicity.

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Analytical methods applied for the characterization and the determination of bioactive compounds in coffee

Cited by 125 publications

References 97 publications

Variation in bean morphology and biochemical composition measured in different genetic groups of arabica coffee (Coffea arabica L.)

Variation in bean morphology and biochemical composition measured in different genetic groups of arabica coffee (Coffea arabica L.)

Comparative Studies on the Antioxidant Properties of Different Green Coffee Extracts

Assessment of metals in roasted indigenous coffee varieties of Ethiopia

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