Salting-out Assisted Liquid–Liquid Extraction for Analysis of Caffeine and Nicotinic Acid in Coffee by HPLC–UV/Vis Detector

Chirfa, Gadisa; Merdassa, Yared; Gure, Abera

doi:10.1007/s41664-020-00148-7

Cited by 7 publications

(4 citation statements)

References 44 publications

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“…The higher concentrations of NA in traditional coffees, before roasting, may result from the way of cultivation and processing, as nutritional deficiency, diseases, poor handling during harvest, and different types of processing tend to produce lower quality coffees with varying characteristics of flavor (Feria‐Morales, 2002; Kleinwächter et al., 2015; Macrae, 1985). The literature itself reports that the NA content can vary from 0.002 to 1016 mg 100 g −1 of green coffee (Bressani & Navarrete, 1959; Casal et al., 1998, 2000; Chirfa et al., 2020; Girma, 2020; Girma et al., 2020; Mazzafera, 1991), which is consistent with the levels found.…”

Section: Resultssupporting

confidence: 81%

“…flavor (Feria-Morales, 2002;Kleinwächter et al, 2015;Macrae, 1985). The literature itself reports that the NA content can vary from 0.002 to 1016 mg 100 g −1 of green coffee (Bressani & Navarrete, 1959;Casal et al, 1998Casal et al, , 2000Chirfa et al, 2020;Girma, 2020;Girma et al, 2020;Mazzafera, 1991), which is consistent with the levels found. 5-HMF (has a sensory threshold of 100 ppm, herbaceous aroma, similar to hay, and close to tobacco, in addition to a bitter and musty taste depending on concentration) is a marker of heat treatment in foods, but presence in green coffee beans still is conflicting in the literature (Alcantara et al, 2021;Fowble et al, 2019).…”

Section: Samplessupporting

confidence: 82%

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Spectrophotometry and chromatography analyses combined with chemometrics tools to differentiate green coffee beans into special or traditional

Claro Gomes,

Gonçalves Bortoleto,

Melchert

2023

Journal of Food Science

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Green coffee is the hulled coffee bean, rich in chemical compounds indicative of quality before roasting, making the classification special or traditional. This work aimed to determine compounds in green coffee beans and find the differentiation of green coffee beans into special or traditional ones through chemometrics. For that, the levels of phenolic compounds, reducing, nonreducing, and total sugars were quantified by spectrophotometry: caffeine, trigonelline, 5‐hydroxymethylfurfural (5‐HMF), 3‐hydroxybenzoic, 4‐hydroxybenzoic, chlorogenic, caffeic, and nicotinic acids (NAs) by high‐performance liquid chromatography–UV–Vis; acetaldehyde, acetone, methanol, ethanol, and isoamyl by HS‐GC‐FID. Principal component analysis (PCA) was used to differentiate green coffee beans through the levels obtained in spectrophotometric and chromatographic analyses. Statistically, the contents of total phenolic compounds, caffeine, nonreducing sugars, total sugars, NA, 5‐HMF, acetaldehyde, ethanol, and ethanol/methanol showed significant differences. The PCA made it possible to classify green coffee beans into special and traditional, in addition to understanding the attributes that influenced the differentiation between coffees. In addition, it was possible to classify green coffee beans into special and traditional, either using all parameters evaluated or only using spectrophotometric analyses. In this way, some advantages allow classification without using a trained and experienced evaluator as their previous experience can influence the results due to their expertise in a certain type of coffee, in addition to being faster and cheaper, especially regarding spectrophotometric analyses.

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Section: Resultssupporting

confidence: 81%

Section: Samplessupporting

confidence: 82%

Spectrophotometry and chromatography analyses combined with chemometrics tools to differentiate green coffee beans into special or traditional

Claro Gomes,

Gonçalves Bortoleto,

Melchert

2023

Journal of Food Science

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“…Green and Sustainable Chemistry, 13, 216-236. https://doi.org/10.4236/gsc.2023.133012 60 plants in the world and is also manufactured and added to a number of foods, beverages and medicines [1]. It is considered as the main component of coffee, which contributes partially to the bitterness of the beverage [2]. In addition, it increases concentration and alertness, provides the body with energy, and improves the physical performance [3] [4] [5].…”

Section: Introductionmentioning

confidence: 99%

Development of a Certified Reference Material from Caffeine Solution for Assuring the Quality of Food and Drug Measurements

Shehata,

AlAskar,

AlRasheed

et al. 2023

GSC

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Caffeine intake by pregnant women, adults and children can be harmful to the health of all particularly fetuses if the intake exceeds the permissible limits. Therefore, it is of fundamental importance to measure its concentration accurately using certified reference materials (CRMs). In the literature, no scientific details are published about the certification of caffeine standard solutions, and therefore, the present article covers this gap. A batch of caffeine solution was prepared in concentration of 1000 mg/kg and bottled. Homogeneity and stability of the candidate reference material were assessed by HPLC-UV and the results showed that the material is homogenous and stable enough. Characterization of the caffeine reference material was performed by HPLC-UV, LC-MS/MS and UV-VIS-NIR spectrophotometer in three different days and the characterization uncertainty was estimated in accordance with the requirements of ISO GUM. The certified value (999.86 ± 8.54 mg/kg) was derived as a weighted mean from the gravimetry and the three characterization methods and the certified uncertainty was calculated according to ISO Guide 35. The produced CRM is of strong interest to the food and drug analytical laboratories for the validity and credibility of their caffeine measurement results.

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“…As maiores concentrações de ácido nicotínico nos cafés tradicionais, antes da torra, podem resultar da forma de cultivo e processamento, pois a deficiência nutricional, doenças, má manipulação durante a colheita e diferentes tipos de processamento, tendem a produzir cafés de menor qualidade e com diferentes características de flavor (FERIA-MORALES, 2002;MACRAE, 2012;KLEINWÄCHTER;BYTOF;SELMAR, 2015). A própria literatura relata que o teor de ácido nicotínico pode variar de 0,002 até 1.016 mg 100 g -1 de café verde (BRESSANI et al, 1959;MAZZAFERA, 1991;FERREIRA, 1998;FERREIRA, 2000;CHIRFA;MERDASSA;GIRMA, 2020GIRMA;WEDAJO, 2020), o que é condizente com os teores encontrados.…”

Section: Avaliação Do Método De Extração E Diluiçãounclassified

Caracterização química dos compostos majoritários em grãos verdes de café

Gomes¹

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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

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Salting-out Assisted Liquid–Liquid Extraction for Analysis of Caffeine and Nicotinic Acid in Coffee by HPLC–UV/Vis Detector

Cited by 7 publications

References 44 publications

Spectrophotometry and chromatography analyses combined with chemometrics tools to differentiate green coffee beans into special or traditional

Spectrophotometry and chromatography analyses combined with chemometrics tools to differentiate green coffee beans into special or traditional

Development of a Certified Reference Material from Caffeine Solution for Assuring the Quality of Food and Drug Measurements

Caracterização química dos compostos majoritários em grãos verdes de café

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