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

Rodrigues, Naira Poerner; Bragagnolo, Neura

doi:10.1016/j.jfca.2013.09.002

Cited by 136 publications

(81 citation statements)

References 31 publications

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“…The peaks 3 and 7 were identified as 3‐caffeoylquinic acid and 5‐caffeoylquinic acid, respectively, showing the same MS/MS base peak at m/z 191 [quinic acid – H]. They could be distinguished by comparing the relative intensity of the secondary ion from caffeoyl moiety [caffeic acid – H] at m/z 179, which has a higher intensity at the 3‐caffeoylquinic acid than 5‐caffeoylquinic acid . Regarding peak 8, this was identified as 4‐caffeoylquinic, presenting a MS/MS base peak at m/z 173 [quinic acid – H – H 2 O] due to the dehydration of the quinic acid ion, a feature of cinnamoyl group bonded to the quinic acid moiety at position 4 …”

Section: Resultsmentioning

confidence: 99%

“…MS/MS were set in automatic mode applying fragmentation energy of 34 eV. The phenolic compounds were identified on the basis of the following information: elution order and retention time ( t R ) in the reversed phase column, UV–vis and MS spectra features compared to standards analysed under the same conditions, and data available in the literature …”

Section: Methodsmentioning

confidence: 99%

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Composition analysis of carotenoids and phenolic compounds and antioxidant activity from hibiscus calyces (Hibiscus sabdariffa L.) by HPLC‐DAD‐MS/MS

Piovesana

Rodrigues

Noreña

2018

Phytochemical Analysis

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Introduction The hibiscus flower has received increasing interest because it contains high levels of bioactive compounds with remarkable functional properties. To the best of our knowledge, for the first time a detailed description of the carotenoid composition of hibiscus calyces is reported. Objectives Identification and quantification of carotenoids, phenolic compounds and antioxidant activity from hibiscus calyces. Material and methods The composition of the carotenoids and phenolic compounds from hibiscus calyces was determined by high‐performance liquid chromatography coupled to a diode array detector and tandem mass spectrometry (HPLC‐DAD‐MS/MS). Antioxidant activity was assessed using 2,2'‐azino‐bis(3‐ethylbenzothiazoline‐6‐sulphonic acid) (ABTS) radical scavenging and hydroxyl radicals scavenging assays. Results Twenty‐one carotenoids were found and from these compounds 15 were identified or tentatively identified. The major carotenoids were all‐trans‐lutein (316.43 ± 19.92 μg/100 g) and all‐trans‐β‐carotene (147.76 ± 5.59 μg/100 g). Twenty phenolic compounds were found, from which 14 compounds were identified or tentatively identified. The major phenolic compounds were delphinidin 3‐sambubioside (218.17 ± 12.69 mg/100 g) and 3‐caffeoylquinic acid (79.22 ± 7.01 mg/100 g), representing almost 60% (w/w) of the total phenolic compounds from hibiscus calyces. The hibiscus presented low vitamin A activity, measure as retinol activity equivalent (13.52 μg/100 g). The scavenging activity of ABTS and hydroxyl radicals were 7.8 μmol Trolox equivalent/g and 81%, respectively. Conclusion In this study we have shown that the hibiscus calyces can be considered as a food rich in lutein, chlorogenic acids and anthocyanins (delphinidin 3‐sambubioside).

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Section: Resultsmentioning

confidence: 99%

Section: Methodsmentioning

confidence: 99%

Composition analysis of carotenoids and phenolic compounds and antioxidant activity from hibiscus calyces (Hibiscus sabdariffa L.) by HPLC‐DAD‐MS/MS

Piovesana

Rodrigues

Noreña

2018

Phytochemical Analysis

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“…The RP-HPLC analysis was adapted from Rodrigues and Bragagnolo [32] that propose simultaneous determination of caffeine and chlorogenic acids. AE aliquots (60 µ L) were injected into a liquid chromatograph (HPLC Thermo Scientific UltiMate 3000 RS Dual System) equipped with a reverse-phase column (Thermo Scientific C18, 250 mm × 4.6 mm, Ø 0.5 µ m particle, 35°C) and a diode array detector operating at 240 nm, 260 nm, 280 nm, and 320 nm.…”

Section: Methodsmentioning

confidence: 99%

Phytochemical Composition, Antioxidant Activity, and the Effect of the Aqueous Extract of Coffee (Coffea arabica L.) Bean Residual Press Cake on the Skin Wound Healing

Affonso

Voytena

Fanan

et al. 2016

Oxidative Medicine and Cellular Longevity

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The world coffee consumption has been growing for its appreciated taste and its beneficial effects on health. The residual biomass of coffee, originated in the food industry after oil extraction from coffee beans, called coffee beans residual press cake, has attracted interest as a source of compounds with antioxidant activity. This study investigated the chemical composition of aqueous extracts of coffee beans residual press cake (AE), their antioxidant activity, and the effect of topical application on the skin wound healing, in animal model, of hydrogels containing the AE, chlorogenic acid (CGA), allantoin (positive control), and carbopol (negative control). The treatments' performance was compared by measuring the reduction of the wound area, with superior result (p < 0.05) for the green coffee AE (78.20%) with respect to roasted coffee AE (53.71%), allantoin (70.83%), and carbopol (23.56%). CGA hydrogels reduced significantly the wound area size on the inflammatory phase, which may be associated with the well known antioxidant and anti-inflammatory actions of that compound. The topic use of the coffee AE studied improved the skin wound healing and points to an interesting biotechnological application of the coffee bean residual press cake.

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“…Quantitation of 5-CQA was performed based on a calibration curve (R 2 = 0.999), constructed from seven standard solutions of 5-CQA in the range 5−500 mg L -1 . The limit of detection (0.68 mg L -1 ) of the method for 5-CQA was calculated as three times the standard error of the intercept divided by the slope of the calibration curve (Rodrigues & Bragagnolo, 2013). This value is equivalent to 0.094 mg/g of 5-CQA (dry weight of coffee), while the limit of quantitation was determined as 0.31 mg/g.…”

Section: Quantitative Analysis Of Chlorogenic Acidsmentioning

confidence: 99%

Profiling of phenolic compounds using UPLC–MS for determining the geographical origin of green coffee beans from Ethiopia

Mehari

Redi‐Abshiro

Chandravanshi

et al. 2016

Journal of Food Composition and Analysis

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

Cited by 136 publications

References 31 publications

Composition analysis of carotenoids and phenolic compounds and antioxidant activity from hibiscus calyces (Hibiscus sabdariffa L.) by HPLC‐DAD‐MS/MS

Composition analysis of carotenoids and phenolic compounds and antioxidant activity from hibiscus calyces (Hibiscus sabdariffa L.) by HPLC‐DAD‐MS/MS

Phytochemical Composition, Antioxidant Activity, and the Effect of the Aqueous Extract of Coffee (Coffea arabica L.) Bean Residual Press Cake on the Skin Wound Healing

Profiling of phenolic compounds using UPLC–MS for determining the geographical origin of green coffee beans from Ethiopia

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