PMID- 28918319
OWN - NLM
STAT- MEDLINE
DCOM- 20171010
LR  - 20171010
IS  - 1873-376X (Electronic)
IS  - 1570-0232 (Linking)
VI  - 1064
DP  - 2017 Oct 1
TI  - Determination of chlorogenic acids and caffeine in homemade brewed coffee 
      prepared under various conditions.
PG  - 115-123
LID - S1570-0232(17)30661-X [pii]
LID - 10.1016/j.jchromb.2017.08.041 [doi]
AB  - Coffee, a complex mixture of more than 800 volatile compounds, is one of the most 
      valuable commodity in the world, whereas caffeine and chlorogenic acids (CGAs) 
      are the most common compounds. CGAs are mainly composed of caffeoylquinic acids 
      (CQAs), dicaffeoylquinic acids (diCQAs), and feruloylquinic acids (FQAs). The 
      major CGAs in coffee are neochlorogenic acid (3-CQA), cryptochlorogenic acid 
      (4-CQA), and chlorogenic acid (5-CQA). Many studies have shown that it is 
      possible to separate the isomers of FQAs by high-performance liquid 
      chromatography (HPLC). However, some authors have shown that it is not possible 
      to separate 4-feruloylquinic acid (4-FQA) and 5-feruloylquinic acid (5-FQA) by 
      HPLC. Therefore, the present study was designated to investigate the 
      chromatographic problems in the determination of CGAs (seven isomers) and 
      caffeine using HPLC-DAD. The values of determination coefficient (R(2)) 
      calculated from external-standard calibration curves were >0.998. The recovery 
      rates conducted at 3 spiking levels ranged from 99.4% to 106.5% for the CGAs and 
      from 98.8% to 107.1% for the caffeine. The precision values (expressed as 
      relative standard deviations (RSDs)) were <7% and <3% for intra and interday 
      variability, respectively. The tested procedure proved to be robust. The seven 
      CGAs isomers except 4-FQA and 5-FQA were well distinguished and all gave good 
      peak shapes. We have found that 4-FQA and 5-FQA could not be separated using 
      HPLC. The method was extended to investigate the effects of different brewing 
      conditions such as the roasting degree of green coffee bean, coffee-ground size, 
      and numbers of boiling-water pours, on the concentration of CGAs and caffeine in 
      homemade brewed coffee, using nine green coffee bean samples of different 
      origins. It was reported that medium-roasted, fine-ground coffees brewed using 
      three pours of boiling water were the healthiest coffee with fluent CGAs.
CI  - Copyright (c) 2017 Elsevier B.V. All rights reserved.
FAU - Jeon, Jong-Sup
AU  - Jeon JS
AD  - Public Health Research Division, Gyeonggi Province Institute of Health and 
      Environment, 95, Pajang cheon-ro, Jangan-gu, Suwon-si, Gyeonggi-do, 16205, 
      Republic of Korea. Electronic address: vet089@gg.go.kr.
FAU - Kim, Han-Taek
AU  - Kim HT
AD  - Public Health Research Division, Gyeonggi Province Institute of Health and 
      Environment, 95, Pajang cheon-ro, Jangan-gu, Suwon-si, Gyeonggi-do, 16205, 
      Republic of Korea.
FAU - Jeong, Il-Hyung
AU  - Jeong IH
AD  - Public Health Research Division, Gyeonggi Province Institute of Health and 
      Environment, 95, Pajang cheon-ro, Jangan-gu, Suwon-si, Gyeonggi-do, 16205, 
      Republic of Korea.
FAU - Hong, Se-Ra
AU  - Hong SR
AD  - Public Health Research Division, Gyeonggi Province Institute of Health and 
      Environment, 95, Pajang cheon-ro, Jangan-gu, Suwon-si, Gyeonggi-do, 16205, 
      Republic of Korea.
FAU - Oh, Moon-Seog
AU  - Oh MS
AD  - Public Health Research Division, Gyeonggi Province Institute of Health and 
      Environment, 95, Pajang cheon-ro, Jangan-gu, Suwon-si, Gyeonggi-do, 16205, 
      Republic of Korea.
FAU - Park, Kwang-Hee
AU  - Park KH
AD  - Public Health Research Division, Gyeonggi Province Institute of Health and 
      Environment, 95, Pajang cheon-ro, Jangan-gu, Suwon-si, Gyeonggi-do, 16205, 
      Republic of Korea.
FAU - Shim, Jae-Han
AU  - Shim JH
AD  - Natural Products Chemistry Laboratory, College of Agriculture and Life Sciences, 
      Chonnam National University, Gwangju, 500-757, Republic of Korea.
FAU - Abd El-Aty, A M
AU  - Abd El-Aty AM
AD  - Department of Pharmacology, Faculty of Veterinary Medicine, Cairo University, 
      Giza 12211, Egypt; Department of Veterinary Pharmacology and Toxicology, College 
      of Veterinary Medicine, Konkuk University, Neungdong-ro, Gwangjin-gu, Seoul, 
      143-701, Republic of Korea. Electronic address: abdelaty44@hotmail.com.
LA  - eng
PT  - Journal Article
DEP - 20170831
PL  - Netherlands
TA  - J Chromatogr B Analyt Technol Biomed Life Sci
JT  - Journal of chromatography. B, Analytical technologies in the biomedical and life 
      sciences
JID - 101139554
RN  - 0 (Coffee)
RN  - 318ADP12RI (Chlorogenic Acid)
RN  - 3G6A5W338E (Caffeine)
SB  - IM
MH  - Caffeine/*analysis
MH  - Chlorogenic Acid/*analysis
MH  - Chromatography, High Pressure Liquid/methods
MH  - Coffee/*chemistry
MH  - Limit of Detection
MH  - Linear Models
MH  - Particle Size
MH  - Reproducibility of Results
MH  - Temperature
OTO - NOTNLM
OT  - Brewed coffee
OT  - Caffeine
OT  - Chlorogenic acids
OT  - High-performance liquid chromatography
OT  - Roasting
EDAT- 2017/09/18 06:00
MHDA- 2017/10/11 06:00
CRDT- 2017/09/18 06:00
PHST- 2017/04/13 00:00 [received]
PHST- 2017/08/02 00:00 [revised]
PHST- 2017/08/28 00:00 [accepted]
PHST- 2017/09/18 06:00 [pubmed]
PHST- 2017/10/11 06:00 [medline]
PHST- 2017/09/18 06:00 [entrez]
AID - S1570-0232(17)30661-X [pii]
AID - 10.1016/j.jchromb.2017.08.041 [doi]
PST - ppublish
SO  - J Chromatogr B Analyt Technol Biomed Life Sci. 2017 Oct 1;1064:115-123. doi: 
      10.1016/j.jchromb.2017.08.041. Epub 2017 Aug 31.