Rapid and simultaneous determination of trigonelline, caffeine, and chlorogenic acid in green coffee bean extract

Atlabachew, Minaleshewa; Abebe, Atakilt; Wubieneh, Tessera Alemneh; Habtemariam, Yilak Tefera

doi:10.1002/fsn3.2456

Cited by 27 publications

(19 citation statements)

References 37 publications

Supporting

Mentioning

Contrasting

Unclassified

Order By: Relevance

“…Depending on the analyte, various extraction methods have already been developed. A simple solid–liquid infusion using hot water [ 11 , 34 , 47 , 59 , 88 , 139 , 140 , 141 , 142 , 143 ] or organic solvents [ 40 , 78 , 124 , 144 ] is the most common technique of PPs and caffeine isolation. Other extraction techniques, namely percolation [ 145 ], ultrasound-assisted [ 78 , 138 , 146 ] or microwave-assisted extractions [ 138 ], QuEChERS [ 78 ], and deep eutectic solvent-based extraction [ 95 ] have been used rarely.…”

Section: Analysis Of Antioxidants In Coffee Products Using Hplcmentioning

confidence: 99%

“…However, their precise representation and quantity depend on many variables, such as the genotype of the coffee tree and its growing conditions (defined by the soil, climate, altitude, and other factors), post-harvest processing methods, the degree of the green coffee beans roasting, storage and distribution conditions, as well as coffee brewing methods [ 13 , 20 , 21 , 24 , 44 , 47 , 60 , 61 , 62 ]. Many studies have already been published in which elements [ 63 , 64 , 65 , 66 , 67 , 68 , 69 , 70 , 71 ], triglycerides [ 72 ], tocopherols [ 62 , 72 , 73 , 74 ], trigonellines [ 18 , 75 , 76 , 77 , 78 , 79 ], diterpenes [ 80 , 81 , 82 ], carbohydrates [ 76 , 83 , 84 , 85 , 86 , 87 ], polyphenols [ 36 , 37 , 39 , 65 , 75 , 76 , 77 , 78 , 88 , 89 , 90 , …”

Section: Introductionmentioning

confidence: 99%

See 1 more Smart Citation

Targeted and Non-Targeted HPLC Analysis of Coffee-Based Products as Effective Tools for Evaluating the Coffee Authenticity

Klikarová

Česlová

2022

Molecules

View full text Add to dashboard Cite

Coffee is a very popular beverage worldwide. However, its composition and characteristics are affected by a number of factors, such as geographical and botanical origin, harvesting and roasting conditions, and brewing method used. As coffee consumption rises, the demands on its high quality and authenticity naturally grows as well. Unfortunately, at the same time, various tricks of coffee adulteration occur more frequently, with the intention of quick economic profit. Many analytical methods have already been developed to verify the coffee authenticity, in which the high-performance liquid chromatography (HPLC) plays a crucial role, especially thanks to its high selectivity and sensitivity. Thus, this review summarizes the results of targeted and non-targeted HPLC analysis of coffee-based products over the last 10 years as an effective tool for determining coffee composition, which can help to reveal potential forgeries and non-compliance with good manufacturing practice, and subsequently protects consumers from buying overpriced low-quality product. The advantages and drawbacks of the targeted analysis are specified and contrasted with those of the non-targeted HPLC fingerprints, which simply consider the chemical profile of the sample, regardless of the determination of individual compounds present.

show abstract

Section: Analysis Of Antioxidants In Coffee Products Using Hplcmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Targeted and Non-Targeted HPLC Analysis of Coffee-Based Products as Effective Tools for Evaluating the Coffee Authenticity

Klikarová

Česlová

2022

Molecules

View full text Add to dashboard Cite

show abstract

“…The coffee compounds were identified by comparing HPLC retention times and spectral data (spectral shape and absorption maxima) with those of the corresponding standards. Herein, eight characteristic coffee compounds, namely, caffeine, caffeic acid, chlorogenic acid, cryptochlorogenic acid, neochlorogenic acid, nicotinic acid, theophylline, and trigonelline 2,8,[26][27][28]31) , were analyzed. The peak temperature was measured inside the roasting chamber.…”

Section: Hplc Analysismentioning

confidence: 99%

“…Coffee is a widely consumed beverage and contains many physiologically active compounds, including caffeine, trigonelline, and chlorogenic acid (5-O-caffeoylquinic acid) 1,2) . Numerous epidemiological studies have suggested that daily consumption of coffee may reduce the risk of several types of cancers, type-2 diabetes, and stroke 3−6) .…”

Section: Introductionmentioning

confidence: 99%

Effect of Roasting Degree on Major Coffee Compounds: A Comparative Study between Coffee Beans with and without Supercritical CO<sub>2</sub> Decaffeination Treatment

et al. 2022

View full text Add to dashboard Cite

between coffee consumption and hepatocellular carcinoma mortality in a cohort comprising 46,399 males and 64,289 females aged 40-79 years and showed that the hazard ratio of death caused by hepatocellular carcinoma for drinkers of ≥ 1 cup of coffee per day was 0.50 (95％ confidence interval 0.31-0.79) compared with non-drinkers 3) . These health benefits might be attributable to caffeic acid, chlorogenic acid, trigonelline, and other phenolic compounds Abstract: Coffee is a beverage that is consumed worldwide, and the demand for decaffeinated coffee has increased in recent years. This study aimed to investigate the effect of roasting conditions on the concentration of physiologically active compounds in coffee beans with and without supercritical CO 2 decaffeination treatment. Decaffeination treatment markedly reduced caffeine concentration and slightly reduced trigonelline concentration in the coffee beans, whereas the concentrations of chlorogenic acids (chlorogenic acid, cryptochlorogenic acid, and neochlorogenic acid) were largely unchanged. Roasting was performed using a hot-air coffee roaster machine and the coffee beans were treated at different peak temperatures (125-250℃), different hold times at the peak temperature (120-240 s), and different temperature increase times to reach the peak temperature (60-180 s). Roasting conditions such as long hold and long temperature rise times at high temperatures (≥ 225℃) significantly degraded coffee compounds except for caffeine, with similar degradation rates between non-decaffeinated and decaffeinated coffee beans. In contrast, the L* value of decaffeinated coffee decreased with less thermal history compared to that of non-decaffeinated coffee. This allowed for the complete roasting of decaffeinated coffee with a lower thermal history compared to those of non-decaffeinated counterparts, suppressing the degradation of several coffee compounds. For example, comparing the similar L* values between coffee beans with and without decaffeination treatment, it was found that the former tended to contain more chlorogenic acid. Generally, decaffeination results in the loss of physiologically active compounds along with caffeine, which is a major concern. However, this study showed that appropriate control of decaffeination and roasting conditions can limit the degradation of several valuable coffee compounds, such as trigonelline and chlorogenic acid.

show abstract

“…O ácido clorogênico, representado pelo ácido 5-cafeoilquínico, é o principal polifenol presente no café (TAJIK et al, 2017) ROSTAGNO et al, 2015;NAVARRA et al, 2017;SANTIAGO et al, 2020;ATLABACHEW et al, 2021).…”

Section: Avaliação Do Método De Extração E Diluiçãounclassified

Caracterização química dos compostos majoritários em grãos verdes de café

Gomes¹

View full text Add to dashboard Cite

AGRADECIMENTOSÀ Deus, por me permitir ultrapassar todos os obstáculos, por me dar saúde е determinação para não desanimar durante a realização deste trabalho e por me acompanhar agora e sempre. Aos meus pais, Natalina Pinheiro Claro Gomes e Windor Claro Gomes, que me incentivaram nos momentos difíceis e demonstraram todo o seu apoio, carinho e dedicação, enquanto me dedicava à realização deste trabalho. Aos meus irmãos, Marlon Pinheiro Claro Gomes e Talita Pinheiro Claro Gomes, pela amizade e atenção dedicadas ao logo de todos esses anos. À minha orientadora, Profa. Dra. Wanessa Melchert Mattos, pela confiança, incentivo, compreensão e ensinamentos durante todo o mestrado, os quais me fizeram crescer na vida pessoal e na profissional. Muito obrigado por tudo! Aos amigos que a vida me deu, em especial a Audrey Jorge Lisboa, Felipe Lisboa Castro, João Paulo Belmonte e Vivian Harumi Yoshizane, que tiveram paciência e compreensão ao longo desses anos de amizade e entenderam minha ausência no período do desenvolvimento deste trabalho.Aos amigos que a vida acadêmica me proporcionou, principalmente Bianca

show abstract

Rapid and simultaneous determination of trigonelline, caffeine, and chlorogenic acid in green coffee bean extract

Cited by 27 publications

References 37 publications

Targeted and Non-Targeted HPLC Analysis of Coffee-Based Products as Effective Tools for Evaluating the Coffee Authenticity

Targeted and Non-Targeted HPLC Analysis of Coffee-Based Products as Effective Tools for Evaluating the Coffee Authenticity

Effect of Roasting Degree on Major Coffee Compounds: A Comparative Study between Coffee Beans with and without Supercritical CO<sub>2</sub> Decaffeination Treatment

Caracterização química dos compostos majoritários em grãos verdes de café

Contact Info

Product

Resources

About