Content of 4(5)-methylimidazole, caffeine and chlorogenic acid
in commercial coffee brands

J 2015

Content of 4(5)-methylimidazole, caffeine and chlorogenic acid in commercial coffee brands

DIEU PHAN, Thi Thanh, Miroslava BITTOVÁ, Kamil MIKULÁŠEK, Vlastimil KUBÁŇ, Stanislav KRÁČMAR et. al.

Základní údaje

Originální název

Content of 4(5)-methylimidazole, caffeine and chlorogenic acid in commercial coffee brands

Autoři

DIEU PHAN, Thi Thanh (203 Česká republika, garant), Miroslava BITTOVÁ (203 Česká republika, domácí), Kamil MIKULÁŠEK (203 Česká republika, domácí), Vlastimil KUBÁŇ (203 Česká republika), Stanislav KRÁČMAR (203 Česká republika), Pavel VALÁŠEK (203 Česká republika) a Blanka SVOBODOVÁ (203 Česká republika)

Vydání

Potravinárstvo, 2015, 1337-0960

Další údaje

Jazyk

angličtina

Typ výsledku

Článek v odborném periodiku

Obor

10406 Analytical chemistry

Stát vydavatele

Slovensko

Utajení

není předmětem státního či obchodního tajemství

Odkazy

URL

Kód RIV

RIV/00216224:14310/15:00083015

Organizační jednotka

Přírodovědecká fakulta

DOI

http://dx.doi.org/10.5219/422

Klíčová slova česky

káva, spektrofotometrické metody, HPLC, extrahovatelnost kofeinu

Klíčová slova anglicky

coffee; spectrophotometric methods; HPLC; caffeine extractability

Štítky

AKR, rivok

Změněno: 1. 6. 2015 16:20, Mgr. Miroslava Bittová, Ph.D.

Anotace

V originále

Content of 4(5)-methylimidazole(4-MeI), caffeine and chlorogenic acid in commercial coffee brands were determined using high-performance liquid chromatography (HPLC) with UV DAD and MS detectors. Positive ion ESI mass spectra of the 4-MeI standard yielded intense signals corresponding to [M+H]+(83.0604) and [2M+H]+ions (165.1115). Also, adducts of 4-MeI with acetonitrile from mobile were detected –[M+ACN]+ions (124.0849). The LOD of 2.5 ng mL-1and LOQ of 8.4 ng.mL-1 were calculated according to the following formulas: LOD = 3.SD/S, and LOQ = 10.SD/S, where S is the slope of the calibration curve and SD is the standard deviation of the noise. The caffeine content was compared to the results of the standard addition, 1stderivative and liquid-liquid extraction spectrophotometry. 4-MeI was in tens mikrog g-1 in the Vietnamese coffees while in units mikrog.g-1in all Czech and Brazilian coffees (<2.4 mikrog.g-1 and <4.9 mikrog.g-1 , respectively). The results for caffeine were within the documented range (0.31 – 2.20%) in all coffee samples. The lower content of caffeine and chlorogenic acid was observed in Vietnamese coffees. All the methods used for determination of caffeine in the Czech and Brazilian coffees gave acceptable precision an d accuracy. However, there were significant differences in the results in Vietnamese coffees. The caffeine extractability (100 °C, 3 min brewing) almost reached 100% in Czech and Brazilian coffees, while it was less than 90% in Vietnamese coffees. The Czec h and Brazilian coffees tend to produce more caffeine in brews than the Vietnamese coffee because of the different composition of blends and the particle size degree.

Návaznosti

MUNI/A/1452/2014, interní kód MU

Název: Vývoj metod a instrumentace pro analýzu biologicky významných látek 2015

Investor: Masarykova univerzita, Vývoj metod a instrumentace pro analýzu biologicky významných látek 2015, DO R. 2020_Kategorie A - Specifický výzkum - Studentské výzkumné projekty

Citovat

DIEU PHAN, Thi Thanh, Miroslava BITTOVÁ, Kamil MIKULÁŠEK, Vlastimil KUBÁŇ, Stanislav KRÁČMAR, Pavel VALÁŠEK a Blanka SVOBODOVÁ. Content of 4(5)-methylimidazole, caffeine and chlorogenic acid in commercial coffee brands. Potravinárstvo. 2015, roč. 9, č. 1, s. 31-38. ISSN 1337-0960. Dostupné z: https://dx.doi.org/10.5219/422.

@article{1300319,
   author = {Dieu Phan, Thi Thanh and Bittová, Miroslava and Mikulášek, Kamil and Kubáň, Vlastimil and Kráčmar, Stanislav and Valášek, Pavel and Svobodová, Blanka},
   article_number = {1},
   doi = {http://dx.doi.org/10.5219/422},
   keywords = {coffee; spectrophotometric methods; HPLC; caffeine extractability},
   language = {eng},
   issn = {1337-0960},
   journal = {Potravinárstvo},
   title = {Content of 4(5)-methylimidazole, caffeine and chlorogenic acid in commercial coffee brands},
   url = {http://www.potravinarstvo.com/journal1/index.php/potravinarstvo/article/view/422/pdf},
   volume = {9},
   year = {2015}
}

TY  - JOUR
ID  - 1300319
AU  - Dieu Phan, Thi Thanh - Bittová, Miroslava - Mikulášek, Kamil - Kubáň, Vlastimil - Kráčmar, Stanislav - Valášek, Pavel - Svobodová, Blanka
PY  - 2015
TI  - Content of 4(5)-methylimidazole, caffeine and chlorogenic acid in commercial coffee brands
JF  - Potravinárstvo
VL  - 9
IS  - 1
SP  - 31-38
EP  - 31-38
SN  - 13370960
KW  - coffee
KW  - spectrophotometric methods
KW  - HPLC
KW  - caffeine extractability
UR  - http://www.potravinarstvo.com/journal1/index.php/potravinarstvo/article/view/422/pdf
N2  - Content of 4(5)-methylimidazole(4-MeI), caffeine and chlorogenic acid in commercial coffee brands were determined using high-performance liquid chromatography (HPLC) with UV DAD and MS detectors. Positive ion ESI mass spectra of the 4-MeI standard yielded intense signals corresponding to [M+H]+(83.0604) and [2M+H]+ions (165.1115). Also, adducts of 4-MeI with acetonitrile from mobile were detected –[M+ACN]+ions (124.0849). The LOD of 2.5 ng mL-1and LOQ of 8.4 ng.mL-1 were calculated according to the following formulas: LOD = 3.SD/S, and LOQ = 10.SD/S, where S is the slope of the calibration curve and SD is the standard deviation of the noise. The caffeine content was compared to the results of the standard addition, 1stderivative and liquid-liquid extraction spectrophotometry. 4-MeI was in tens mikrog g-1 in the Vietnamese coffees while in units mikrog.g-1in all Czech and Brazilian coffees (<2.4 mikrog.g-1 and <4.9 mikrog.g-1 , respectively). The results for caffeine were within the documented range (0.31 – 2.20%) in all coffee samples. The lower content of caffeine and chlorogenic acid was observed in Vietnamese coffees. All the methods used for determination of caffeine in the Czech and Brazilian coffees gave acceptable precision an d accuracy. However, there were significant differences in the results in Vietnamese coffees. The caffeine extractability (100 °C, 3 min brewing) almost reached 100% in Czech and Brazilian coffees, while it was less than 90% in Vietnamese coffees. The Czec h and Brazilian coffees tend to produce more caffeine in brews than the Vietnamese coffee because of the different composition of blends and the particle size degree.
ER  -

DIEU PHAN, Thi Thanh, Miroslava BITTOVÁ, Kamil MIKULÁŠEK, Vlastimil KUBÁŇ, Stanislav KRÁČMAR, Pavel VALÁŠEK a Blanka SVOBODOVÁ. Content of 4(5)-methylimidazole, caffeine and chlorogenic acid in commercial coffee brands. \textit{Potravinárstvo}. 2015, roč.~9, č.~1, s.~31-38. ISSN~1337-0960. Dostupné z: https://dx.doi.org/10.5219/422.

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