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

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dc.title Content of 4(5)-methylimidazole, caffeine and chlorogenic acid in commercial coffee brands en
dc.contributor.author Phan, Thi Thanh Dieu
dc.contributor.author Bittová, Miroslava
dc.contributor.author Mikulášek, Kamil
dc.contributor.author Kubáň, Vlastimil
dc.contributor.author Kráčmar, Stanislav
dc.contributor.author Valášek, Pavel
dc.contributor.author Svobodová, Blanka
dc.relation.ispartof Potravinárstvo
dc.identifier.issn 1338-0230 OCLC, Ulrich, Sherpa/RoMEO, JCR
dc.date.issued 2015
utb.relation.volume 9
utb.relation.issue 1
dc.citation.spage 31
dc.citation.epage 38
dc.type article
dc.language.iso en
dc.publisher HACCP Consulting
dc.identifier.doi 10.5219/422
dc.relation.uri http://www.potravinarstvo.com/journal1/index.php/potravinarstvo/article/view/422
dc.subject Caffeine extractability en
dc.subject Coffee en
dc.subject HPLC en
dc.subject Spectrophotometric methods en
dc.description.abstract 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-1 and 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, 1st derivative and liquid-liquid extraction spectrophotometry. 4-MeI was in tens μg g-1 in the Vietnamese coffees while in units μg.g-1 in all Czech and Brazilian coffees (<2.4 μg.g-1 and <4.9 μg.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 and 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 Czech 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. © 2015 Potravinarstvo. en
utb.faculty Faculty of Technology
dc.identifier.uri http://hdl.handle.net/10563/1006647
utb.identifier.obdid 43875276
utb.identifier.scopus 2-s2.0-84983528037
utb.source j-scopus
dc.date.accessioned 2016-10-25T12:38:02Z
dc.date.available 2016-10-25T12:38:02Z
dc.rights Attribution 3.0 International
dc.rights.uri http://creativecommons.org/licenses/by/3.0/
dc.rights.access openAccess
utb.contributor.internalauthor Phan, Thi Thanh Dieu
utb.contributor.internalauthor Kubáň, Vlastimil
utb.contributor.internalauthor Kráčmar, Stanislav
utb.contributor.internalauthor Valášek, Pavel
utb.contributor.internalauthor Svobodová, Blanka
utb.fulltext.affiliation Thi Thanh Dieu Phan, Miroslava Bittová, Kamil Mikulášek, Vlastimil Kubáň, Stanislav Kráčmar, Pavel Valášek, Blanka Svobodová Contact address: Thi Thanh Dieu Phan, Tomas Bata University in Zlín,Faculty of Technology, Department of Food Technology, Náměstí T. G. Masaryka 275, 762 72 Zlín, Czech Republic, corresponding author, E-mail: phan_dieu@yahoo.com Miroslava Bittová, Masaryk University, Faculty of Science, Department of Chemistry, Kotlářská 2, 611 37 Brno, Czech Republic, E-mail: bittova@sci.muni.cz. Kamil Mikulášek, Masaryk University, Faculty of Science, Department of Chemistry, Kotlářská 2, CZ-611 37, Brno, Czech Republic, E-mail: 357352@mail.muni.cz Vlastimil Kubáň, Tomas Bata University in Zlín, Faculty of Technology, Department of Food Technology, Náměstí T. G. Masaryka 275, 762 72 Zlín, Czech Republic, corresponding author, E-mail: kuban@ft.utb.cz. Stanislav Kráčmar, Tomas Bata University in Zlín, Faculty of Technology, Department of Food Technology, Náměstí T. G. Masaryka 275, 762 72 Zlín, Czech Republic, E-mail: kracmar@ft.utb.cz. Pavel Valášek, Tomas Bata University in Zlín, Faculty of Technology, Department of Food Analysis and Chemistry, Náměstí T. G. Masaryka 275, 762 72 Zlín, Czech Republic, E-mail: valasek@ft.utb.cz. Blanka Svobodová, Tomas Bata University in Zlín, Faculty of Technology, Department of Food Technology, Náměstí T. G. Masaryka 275, 762 72 Zlín, Czech Republic, E-mail: SvobodkaB@seznam.cz.
utb.fulltext.references -
utb.fulltext.sponsorship This research was kindly supported by the internal grant of TBU in Zlín Reg. No. IGA/FT/2015/004 funded from the resources of specific university research.
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Attribution 3.0 International Except where otherwise noted, this item's license is described as Attribution 3.0 International