Fast and simultaneous determination of phenolic compounds and caffeine in teas, mate, instant coffee, soft drink and energetic drink by high-performance liquid chromatography using a fused-core column

Rostagno, Maurı́cio A.; Manchón, N.; D’Arrigo, M.; Guillamón, Eva; Villares, Ana; García–Lafuente, Ana; Ramos, A.; Martínez, Julian

doi:10.1016/j.aca.2010.11.031

Cited by 146 publications

(64 citation statements)

References 39 publications

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“…To estimate the phenolic content of the food consumed the database Phenol-Explorer (http://www.phenol-explorer.eu) was used as well as scientific articles for food that did not have their contents available in the main source of research. These were chosen according to the species and variety compatibility of the analyzed food [28][29][30] .…”

Section: E T H O D Smentioning

confidence: 99%

Estimate of consumption of phenolic compounds by Brazilian population

et al. 2015

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A B S T R A C T ObjectiveEstimate the intake of phenolic compounds by the Brazilian population. MethodsTo estimate the average per capita food consumption, micro data from the National Dietary Survey and from the Household Budget Survey from 2008 to 2009 was analyzed. The phenolic content in food was estimated from the base of Phenol-Explorer. It was chosen according to compatibility and variety of food items and usual method of preparation. ResultsThe Brazilian population consumed, on average, 460.15 mg/day of total phenolic compounds, derived mainly from beverages (48.9%), especially coffee and legumes (19.5%). Since this analysis of classes of phenolics it was possible to observe an intake of 314 mg/day of phenolic acids, 138.92 mg/day of flavonoids and 7.16 mg/ day of other kinds of phenolics. Regarding the variables studied this present study shows that those men who live in the countryside and in the northeastern region of the country had a higher consumption of phenolic compounds. Besides, consumption was higher by adults and the elderly, the medium income classes, the population with incomplete and complete primary education and those with adequate nutrition and also overweight status. ConclusionThe intake of phenolic compounds can be considered low, especially where consumption of fruit and vegetables is insufficient. We can conclude that coffee and black beans were the best contributors to phenolic intake.

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Section: E T H O D Smentioning

confidence: 99%

Estimate of consumption of phenolic compounds by Brazilian population

et al. 2015

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“…The 7-point calibration curves for each compound were prepared by plotting the concentration against the area. Detection and quantitation limits were determined by considering the value 3 or 10 times, respectively, the deviation of background noise obtained from blank samples (n = 10) dividing by the slope of the calibration curve; these values for each compound were shown in Rostagno et al (2011) and have been included in Table 2. To study the distribution of analysed samples we used chemometric calculations, such as Principal Component Analysis (PCA), carried out with the Unscrambler 7.5 (Camo Asa, Oslo, Norway).…”

Section: Methodsmentioning

confidence: 99%

“…Table 1 to be continued using a fast method developed by Rostagno et al (2011), which uses a fused-core type column (Kinetex TM C18, 2.6 µm, 100 Å, 100 × 4.6 mm; Phenomenex, Torrance, USA) operating at 55°C. Water with 1% phosphoric acid (A) and acetonitrile with 1% phosphoric acid (B) were used as mobile phases.…”

Section: Methodsmentioning

confidence: 99%

Distribution patterns of polyphenols and alkaloids in instant coffee, soft and energy drinks, and tea

Manchón¹,

Mateo-Vivaracho²,

D’Arrigo³

et al. 2013

Czech J. Food Sci.

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Manchón N., Mateo-Vivaracho L., D'Arrigo M., García-Lafuente A., Guillamón E., Villares A., Rostagno M.A. (2013): Distribution patterns of polyphenols and alkaloids in instant coffee, soft and energy drinks, and tea. Czech J. Food Sci., 31: 483-500.A previously developed method of HPLC-DAD-Fl has been used for the determination of phytochemical profiles in different types of drinks: instant coffee, soft drinks, energy drinks, and different types of tea (green, white, black, and red tea). Using data on the concentrations of 20 main phytochemicals (phenolic acids, flavan-3-ols, flavonols, flavones, and alkaloids) it was possible to identify most of the sample types. Chlorogenic and caffeic acids and caffeine are the main target compounds in instant coffee; in soft and energy drinks, only caffeine was found. Tea has a more complex phytochemical composition. Unfermented tea is mainly composed of flavan-3-ols and alkaloids, with a high caffeine concentration. Black tea is composed of alkaloids and low levels of flavan-3-ols, which are affected by oxidative reactions during the fermentation. Flavonols are present in lower concentrations in all kinds of teas. The identified phytochemical distribution patterns were used to correctly differentiate instant coffee, soft drinks, energy drinks, unfermented tea and fermented tea (within fermented tea, black tea from red tea can also be differentiated).

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“…The temperature of the samples was kept at 283 K. Poroshell C18 column (100 × 4.6 mm, 2.6 µm, Agilent Technologies, USA), heated at 323 K, was used for the chromatographic separation. The separation method developed by Rostagno et al (2011) was used. The mobile phases were water containing 0.1 % of acetic acid (A) and acetonitrile containing 0.1 % of acetic acid (B) and its composition varied over a linear gradient from 0 to 100 % B in 15 min.…”

Section: High-performance Liquid Chromatographymentioning

confidence: 99%

Supercritical fluid extraction of polyphenols from lees: overall extraction curve, kinetic data and composition of the extracts

Farías-Campomanes

Rostagno

Coaquira-Quispe

et al. 2015

Bioresour. Bioprocess.

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Background:The increasing incidence of degenerative diseases has attracted the interest in the obtaining of bioactive compounds. Since seeds and skins from grapes are important sources of polyphenols which have been associated with cancer incidence decreasing, then, one of the pisco (alcoholic beverage made of grape) manufacturing byproduct such as lees, could be a potential source of polyphenols. Supercritical fluid extraction is an environmentally friendly technique that has been applied for obtaining polyphenols. Carbon dioxide is used as unique or main extraction solvent instead of organic solvents, most of them toxics and responsible for reducing the application fields of the extracts. For that reason, among others, supercritical fluid extraction is preferred over conventional techniques for obtaining bioactive compounds. The aim of this work was to study the supercritical fluid extraction of polyphenols from lees of pisco-making. Supercritical carbon dioxide with 10 % of ethanol (w/w) was used as extraction solvent. Overall extraction curves were determined at 20 and 35 MPa; and the experimental data were used to estimate the kinetic parameters. Conventional techniques using ethanol as extraction solvent were performed for comparative purposes. The extracts were analyzed by thin-layer and high-performance liquid chromatography. Results:Lower global yield was obtained by supercritical fluid extraction than conventional techniques. From the kinetic parameters, the mass transfer rate and the amount of the extract dissolved in supercritical phase were higher at 20 than 35 MPa. Phenolic acids (gallic, protocatechuic, vanillic, syringic, ferulic derivatives and p-coumaric derivatives) and flavonoids (quercetin and its derivatives) were identified in the extracts obtained by all extraction techniques. Polyphenols were rapidly extracted with supercritical fluid and more concentrated extracts were obtained at 20 MPa. However, for longer extraction times, the highest values of extracted polyphenols were obtained by conventional techniques. Conclusions:Lees from pisco-making are a promising source for recovery polyphenols. Low global yields were obtained when elevated pressures were used. Although supercritical fluid extraction at 20 MPa was the most efficient technique on the extraction of polyphenols from lees of pisco-making due to highly concentrated polyphenols, extracts were rapidly obtained.

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Fast and simultaneous determination of phenolic compounds and caffeine in teas, mate, instant coffee, soft drink and energetic drink by high-performance liquid chromatography using a fused-core column

Cited by 146 publications

References 39 publications

Estimate of consumption of phenolic compounds by Brazilian population

Estimate of consumption of phenolic compounds by Brazilian population

Distribution patterns of polyphenols and alkaloids in instant coffee, soft and energy drinks, and tea

Supercritical fluid extraction of polyphenols from lees: overall extraction curve, kinetic data and composition of the extracts

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