Quantification of Caffeoylquinic Acids in Coffee Brews by HPLC-DAD
The influence of different brewing conditions on the concentration of the main caffeoylquinic acids (3-caffeoylquinic acid (3-CQA), 4-caffeoylquinic acid (4-CQA), and 5-caffeoylquinic acid (5-CQA)) was investigated. For this purpose, twenty-four coffee brews were extracted and analyzed using HPLC-DA...
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| Format: | Article |
| Language: | English |
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Wiley
2014-01-01
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| Series: | Journal of Analytical Methods in Chemistry |
| Online Access: | http://dx.doi.org/10.1155/2014/965353 |
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| author | Marzieh Moeenfard Lígia Rocha Arminda Alves |
| author_facet | Marzieh Moeenfard Lígia Rocha Arminda Alves |
| author_sort | Marzieh Moeenfard |
| collection | DOAJ |
| description | The influence of different brewing conditions on the concentration of the main caffeoylquinic acids (3-caffeoylquinic acid (3-CQA), 4-caffeoylquinic acid (4-CQA), and 5-caffeoylquinic acid (5-CQA)) was investigated. For this purpose, twenty-four coffee brews were extracted and analyzed using HPLC-DAD at 325 nm. Our findings demonstrate the great impact of brewing techniques on the caffeoylquinic acids (CQAs) content. The major isomer was 3-CQA, accounting for about 50% of the total CQAs, followed by 5-CQA and 4-CQA, accounting for about 24–36% for each one. The total content of CQAs was in the range of 45.79 to 1662.01 mg/L, found in iced cappuccino and pod espresso, respectively. In conclusion, this study demonstrates that coffee brews, in particular those prepared using pressurized methods, can be considered as the potential sources of antioxidants such as CQAs. |
| format | Article |
| id | doaj-art-eef906e6b32e414c8a993fdc2365a085 |
| institution | Kabale University |
| issn | 2090-8865 2090-8873 |
| language | English |
| publishDate | 2014-01-01 |
| publisher | Wiley |
| record_format | Article |
| series | Journal of Analytical Methods in Chemistry |
| spelling | doaj-art-eef906e6b32e414c8a993fdc2365a0852025-02-03T06:01:41ZengWileyJournal of Analytical Methods in Chemistry2090-88652090-88732014-01-01201410.1155/2014/965353965353Quantification of Caffeoylquinic Acids in Coffee Brews by HPLC-DADMarzieh Moeenfard0Lígia Rocha1Arminda Alves2LEPABE, Faculdade de Engenharia, Universidade do Porto, Rua Dr. Roberto Frias, 4200-465 Porto, PortugalLEPABE, Faculdade de Engenharia, Universidade do Porto, Rua Dr. Roberto Frias, 4200-465 Porto, PortugalLEPABE, Faculdade de Engenharia, Universidade do Porto, Rua Dr. Roberto Frias, 4200-465 Porto, PortugalThe influence of different brewing conditions on the concentration of the main caffeoylquinic acids (3-caffeoylquinic acid (3-CQA), 4-caffeoylquinic acid (4-CQA), and 5-caffeoylquinic acid (5-CQA)) was investigated. For this purpose, twenty-four coffee brews were extracted and analyzed using HPLC-DAD at 325 nm. Our findings demonstrate the great impact of brewing techniques on the caffeoylquinic acids (CQAs) content. The major isomer was 3-CQA, accounting for about 50% of the total CQAs, followed by 5-CQA and 4-CQA, accounting for about 24–36% for each one. The total content of CQAs was in the range of 45.79 to 1662.01 mg/L, found in iced cappuccino and pod espresso, respectively. In conclusion, this study demonstrates that coffee brews, in particular those prepared using pressurized methods, can be considered as the potential sources of antioxidants such as CQAs.http://dx.doi.org/10.1155/2014/965353 |
| spellingShingle | Marzieh Moeenfard Lígia Rocha Arminda Alves Quantification of Caffeoylquinic Acids in Coffee Brews by HPLC-DAD Journal of Analytical Methods in Chemistry |
| title | Quantification of Caffeoylquinic Acids in Coffee Brews by HPLC-DAD |
| title_full | Quantification of Caffeoylquinic Acids in Coffee Brews by HPLC-DAD |
| title_fullStr | Quantification of Caffeoylquinic Acids in Coffee Brews by HPLC-DAD |
| title_full_unstemmed | Quantification of Caffeoylquinic Acids in Coffee Brews by HPLC-DAD |
| title_short | Quantification of Caffeoylquinic Acids in Coffee Brews by HPLC-DAD |
| title_sort | quantification of caffeoylquinic acids in coffee brews by hplc dad |
| url | http://dx.doi.org/10.1155/2014/965353 |
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