HPTLC fingerprint profile analysis of coffee polyphenols during different roast trials

Pedan, Vasilisa; Stamm, Elisa; Do, Tiên; Holinger, Mirjam; Reich, Eike

doi:10.1016/j.jfca.2020.103610

Please use this identifier to cite or link to this item: https://doi.org/10.21256/zhaw-20785

Publication type:	Article in scientific journal
Type of review:	Peer review (publication)
Title:	HPTLC fingerprint profile analysis of coffee polyphenols during different roast trials
Authors:	Pedan, Vasilisa Stamm, Elisa Do, Tiên Holinger, Mirjam Reich, Eike
et. al:	No
DOI:	10.1016/j.jfca.2020.103610 10.21256/zhaw-20785
Published in:	Journal of Food Composition and Analysis
Volume(Issue):	94
Issue:	103610
Issue Date:	2020
Publisher / Ed. Institution:	Elsevier
ISSN:	0889-1575 1096-0481
Language:	English
Subjects:	Coffee bean; Coffee roasting; HPTLC fingerprinting; Phenolic compound; Principal component analysis; Chlorogenic acid
Subject (DDC):	663: Beverage technology
Abstract:	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.
URI:	https://digitalcollection.zhaw.ch/handle/11475/20785
Fulltext version:	Published version
License (according to publishing contract):	CC BY 4.0: Attribution 4.0 International
Departement:	Life Sciences and Facility Management
Organisational Unit:	Institute of Food and Beverage Innovation (ILGI)
Appears in collections:	Publikationen Life Sciences und Facility Management

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Pedan, V., Stamm, E., Do, T., Holinger, M., & Reich, E. (2020). HPTLC fingerprint profile analysis of coffee polyphenols during different roast trials. Journal of Food Composition and Analysis, 94(103610). https://doi.org/10.1016/j.jfca.2020.103610

Pedan, V. et al. (2020) ‘HPTLC fingerprint profile analysis of coffee polyphenols during different roast trials’, Journal of Food Composition and Analysis, 94(103610). Available at: https://doi.org/10.1016/j.jfca.2020.103610.

V. Pedan, E. Stamm, T. Do, M. Holinger, and E. Reich, “HPTLC fingerprint profile analysis of coffee polyphenols during different roast trials,” Journal of Food Composition and Analysis, vol. 94, no. 103610, 2020, doi: 10.1016/j.jfca.2020.103610.

PEDAN, Vasilisa, Elisa STAMM, Tiên DO, Mirjam HOLINGER und Eike REICH, 2020. HPTLC fingerprint profile analysis of coffee polyphenols during different roast trials. Journal of Food Composition and Analysis. 2020. Bd. 94, Nr. 103610. DOI 10.1016/j.jfca.2020.103610

Pedan, Vasilisa, Elisa Stamm, Tiên Do, Mirjam Holinger, and Eike Reich. 2020. “HPTLC Fingerprint Profile Analysis of Coffee Polyphenols during Different Roast Trials.” Journal of Food Composition and Analysis 94 (103610). https://doi.org/10.1016/j.jfca.2020.103610.

Pedan, Vasilisa, et al. “HPTLC Fingerprint Profile Analysis of Coffee Polyphenols during Different Roast Trials.” Journal of Food Composition and Analysis, vol. 94, no. 103610, 2020, https://doi.org/10.1016/j.jfca.2020.103610.