home    about    browse    search    latest    help 
Login | Create Account

HPTLC fingerprint profile analysis of coffee polyphenols during different roast trials

Pedan, Vasilisa; Stamm, Elisa; Do, Tiên; Holinger, Mirjam and Reich, Eike (2020) HPTLC fingerprint profile analysis of coffee polyphenols during different roast trials. Journal of Food Composition and Analysis, 94, p. 103610.

[thumbnail of pedan-etal-2020-JFoodCompositionAnalysis-Vol94-Article103610.pdf] PDF - English
Available under License Creative Commons Attribution.

3MB

Document available online at: https://www.sciencedirect.com/science/article/pii/S0889157520313156


Summary

Coffee beans are a rich source of bioactive phytochemicals such as chlorogenic acids (CGA). During the roasting process, the CGA content changes dramatically. An effective HPTLC method was developed which allows a fast characterization of the eight main CGA present in green and roasted coffee beans and their distribution during roasting trials. The method was optimized with regard to three caffeoylquinic acids (CQA), two feruloylquinic acids (FQA) and three dicaffeoylquinic acids (di-CQA).
The best separation for a fingerprint consisting of eight phenolic compounds as markers was achieved on silica gel 60 F254 HPTLC plates with a solvent mixture of diethyl ether, formic acid, acetic acid, water, acetophenone and heptane (30:3:9:50:30:10) (v/v/v/v/v/v). Staining with natural product reagent A enabled visualization and quantitative evaluation. Principal component analysis can help to visualize the evolution of the chlorogenic acids throughout the process also with the aim of controlling the roasting degree.


EPrint Type:Journal paper
Keywords:Coffee beans, Coffee roasting, HPTLC Fingerprinting, Phenolic compounds, Principal component analysis, Chlorogenic acids
Agrovoc keywords:
Language
Value
URI
English
coffee beans
http://aims.fao.org/aos/agrovoc/c_28379
Subjects: Crop husbandry > Production systems
Food systems > Processing, packaging and transportation
Research affiliation: Switzerland > FiBL - Research Institute of Organic Agriculture Switzerland > Society > Food quality
Switzerland > Zürich University
Switzerland > FiBL - Research Institute of Organic Agriculture Switzerland > Crops > Special crops
Switzerland > Other organizations
DOI:10.1016/j.jfca.2020.103610
Deposited By: Holinger, Dr. sc ETH Mirjam
ID Code:38649
Deposited On:25 Nov 2020 14:02
Last Modified:31 Jan 2021 11:58
Document Language:English
Status:Published
Refereed:Peer-reviewed and accepted

Repository Staff Only: item control page