Fast simultaneous analysis of caffeine, trigonelline, nicotinic acid and sucrose in coffee by liquid chromatography–mass spectrometry

Perrone, Daniel; Donangelo, Carmen M.; Farah, Adriana

doi:10.1016/j.foodchem.2008.03.012

Cited by 168 publications

(132 citation statements)

References 24 publications

Supporting

Mentioning

104

Contrasting

Unclassified

Order By: Relevance

“…Nicotinic acid in extracts of regular commercial ground roasted coffee, decaffeinated and instant coffees was determined. There was no difference in its level between these beverages [59]. Similar results were found by Liu et al [76] who developed the separation of trigonelline, nicotinic acid and caffeine by HPLC using two chromatographic columns in series.…”

Section: Determination Of Trigonelline and Nicotinic Acidsupporting

confidence: 86%

“…Fast LC-MS method (6 min of analysis) simultaneously determined caffeine, trigonelline, nicotinic acid and sucrose [59]. This method showed appropriate recoveries and repeat abilities (RSD <5 %) for all analytes in the matrix.…”

Section: Determination Of Trigonelline and Nicotinic Acidmentioning

confidence: 95%

“…Sample preparation before this analysis is usually very simple and contains only filtration and dilution steps [54,57,58]. Some methods include clarification with Carrez reagents [15,36,53] or with lead acetate [59]. Alternatively, sample can be cleaned up by water extraction of powdered coffee beans mixed with magnesium oxide [56] or using solid phase extraction [27,60].…”

Section: Determination Of Caffeine and Other Methylxanthinesmentioning

confidence: 99%

“…Caffeine was detected with the ultraviolet absorbance detector at 270-280 nm [11,15,27,36,53,54,[56][57][58]60]. Alternatively, HPLC with mass spectrometry Extraction with aqueous methanol and sonication for 10 min, followed by shaking at 300 rpm for 30 min 5-CQA and 3-CQA [53] was used for determination of caffeine [59] or theobromine and theophylline [36].…”

Section: Determination Of Caffeine and Other Methylxanthinesmentioning

confidence: 99%

“…Trigonelline is the second main alkaloid found in green coffee beans. During the roasting process, trigonelline suffers severe thermal degradation generating a series of volatile compounds responsible for flavor formation and aroma production and it is used as roasting-level discriminator in both Arabica and Robusta coffees [56,59,69]. The compounds, such as pyridine and pyrrole derivatives, nicotinic acid, methyl ester of nicotinic acid and above 20 different compounds, are formed [70,71].…”

Section: Determination Of Trigonelline and Nicotinic Acidmentioning

confidence: 99%

See 4 more Smart Citations

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

Jeszka-Skowron

Zgoła‐Grześkowiak

Grześkowiak

2014

Eur Food Res Technol

125

View full text Add to dashboard Cite

Section: Determination Of Trigonelline and Nicotinic Acidsupporting

confidence: 86%

Section: Determination Of Trigonelline and Nicotinic Acidmentioning

confidence: 95%

Section: Determination Of Caffeine and Other Methylxanthinesmentioning

confidence: 99%

Section: Determination Of Caffeine and Other Methylxanthinesmentioning

confidence: 99%

Section: Determination Of Trigonelline and Nicotinic Acidmentioning

confidence: 99%

See 3 more Smart Citations

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

Jeszka-Skowron

Zgoła‐Grześkowiak

Grześkowiak

2014

Eur Food Res Technol

125

View full text Add to dashboard Cite

Bioavailability and Potential Impact on Human Health of Caffeine, Theobromine, and Trigonelline

2020

Plant Nucleotide Metabolism ‐ Biosynthesis, Degradation, and Alkaloid Formation

View full text Add to dashboard Cite

Coffee Constituents

Farah

2012

Coffee

Self Cite

194

125

View full text Add to dashboard Cite

Coffee has been for decades the most commercialized food product and most widely consumed beverage in the world. Since the opening of the first coffee house in Mecca at the end of the fifteenth century, coffee consumption has greatly increased all around the world. In 2010, coffee production reached 8.1 million tons worldwide [1]. This represents more than 500 billion cups, with the United States, Brazil, Germany, Japan, and Italy being the major consumer countries. However, per capita consumption in North European countries such as Finland, Norway, Denmark, and Sweden may reach 8 kg/year, more than two times that of the United States or Brazil [2].The reasons for this continuous increase in coffee consumption include improved cup quality through selection of varieties and breeding, better agricultural practices; the creation of specialty shops, and a change in coffee's image through the dissemination of information on the health benefits of long-term coffee consumption. Today, coffee is considered a functional food, primarily due to its high content of compounds that exert antioxidant and other beneficial biological properties. The characteristic flavor and richness of coffee aroma make it a unique beverage, with almost a thousand volatile compounds identified in roasted coffee [3].The coffee tree belongs to the Rubiaceae family, genus Coffea. Although more than 80 coffee species have been identified worldwide [4], only two are economically important. Coffea arabica, also known as Arabica coffee, is responsible for approximately 70% of the global coffee market, and Coffea canephora or Robusta coffee (commercial name of one of the main C. canephora cultivars) accounts for the rest [1,5]. Arabica and Robusta coffees are different in many ways, including their ideal growing climates, physical aspects, chemical composition, and characteristics of the brew made with the ground roasted seeds. This chapter will focus on the chemical composition of these two coffee species, including the nonvolatile and volatile compounds important for flavor, quality, and health-promoting actions. To understand the chemical changes that occur during coffee production, we will briefly address the main technological processes green coffee seeds undergo before they are consumed as brewed coffee beverage.

show abstract

Fast simultaneous analysis of caffeine, trigonelline, nicotinic acid and sucrose in coffee by liquid chromatography–mass spectrometry

Cited by 168 publications

References 24 publications

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

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

Bioavailability and Potential Impact on Human Health of Caffeine, Theobromine, and Trigonelline

Coffee Constituents

Contact Info

Product

Resources

About