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dc.contributor.authorPetrozzi, Sergio-
dc.contributor.authorWieland, Flurin-
dc.contributor.authorGlöss, Alexia N.-
dc.contributor.authorD’Ambrosio, Lucio-
dc.contributor.authorYeretzian, Chahan-
dc.date.accessioned2018-04-19T15:16:49Z-
dc.date.available2018-04-19T15:16:49Z-
dc.date.issued2011-
dc.identifier.issn0911-775Xde_CH
dc.identifier.urihttp://jafia.kyushu-u.ac.jp/japanese/jfia/contents/28_1/PDF/JFIA28(1)(2011)pp23.pdfde_CH
dc.identifier.urihttps://digitalcollection.zhaw.ch/handle/11475/5438-
dc.description.abstractA flow-injection analysis (FIA) procedure with colorimetric detection was developed, for the determination of the total polyphenol content (TPP) in coffee brews without need of sample work-up. A comparison of three different officially accepted colorimetric methods was performed and the Folin-Ciocalteu reaction was found to be the most suitable assay with respect to sensitivity, selectivity, lack of matrix effects and cost. Furthermore, the FIA setup adopted here was characterized by its simple experimental design, relatively inexpensive equipment and for providing results that are excellent in view of rapidity, accuracy and precision. FIA key parameters were optimised for sensitivity, linearity, working range and matrix effects, and calibrated against gallic, caffeic, ferulic and tannic acid equivalents. The method was successfully tested against false-positive adsorptions from non-polyphenol components. The method was applied first to brews from two different C. Arabica (Coffea arabica L.) and C. Robusta (Coffea canephora var. robusta L) coffees (light roast). Robusta showed 25% higher TPP content compared to Arabica. Secondly, coffees roasted to three different roast degrees, each along three different time-temperature roasting profiles, were compared: High-temperature with short roasting times showed higher TPP content in the brew than low-temperature with longer roasting times, an observation that indicates the potential for optimising the roasting process to increase polyphenol content.de_CH
dc.language.isoende_CH
dc.publisherJapan Society for Analytical Chemistryde_CH
dc.relation.ispartofJournal of Flow Injection Analysisde_CH
dc.rightsLicence according to publishing contractde_CH
dc.subjectAntioxidantsde_CH
dc.subjectPolyphenolsde_CH
dc.subjectCoffeede_CH
dc.subjectFlow injection analysis (fia)de_CH
dc.subject.ddc663: Getränketechnologiede_CH
dc.titleFlow injection analysis for the direct quantification of the total polyphenol content in coffee brewsde_CH
dc.typeBeitrag in wissenschaftlicher Zeitschriftde_CH
dcterms.typeTextde_CH
zhaw.departementLife Sciences und Facility Managementde_CH
zhaw.publisher.placeTokyode_CH
zhaw.funding.euNode_CH
zhaw.issue1de_CH
zhaw.originated.zhawYesde_CH
zhaw.pages.end28de_CH
zhaw.pages.start23de_CH
zhaw.publication.statuspublishedVersionde_CH
zhaw.volume28de_CH
zhaw.publication.reviewNot specifiedde_CH
Appears in collections:Publikationen Life Sciences und Facility Management

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Petrozzi, S., Wieland, F., Glöss, A. N., D’Ambrosio, L., & Yeretzian, C. (2011). Flow injection analysis for the direct quantification of the total polyphenol content in coffee brews. Journal of Flow Injection Analysis, 28(1), 23–28. http://jafia.kyushu-u.ac.jp/japanese/jfia/contents/28_1/PDF/JFIA28(1)(2011)pp23.pdf
Petrozzi, S. et al. (2011) ‘Flow injection analysis for the direct quantification of the total polyphenol content in coffee brews’, Journal of Flow Injection Analysis, 28(1), pp. 23–28. Available at: http://jafia.kyushu-u.ac.jp/japanese/jfia/contents/28_1/PDF/JFIA28(1)(2011)pp23.pdf.
S. Petrozzi, F. Wieland, A. N. Glöss, L. D’Ambrosio, and C. Yeretzian, “Flow injection analysis for the direct quantification of the total polyphenol content in coffee brews,” Journal of Flow Injection Analysis, vol. 28, no. 1, pp. 23–28, 2011, [Online]. Available: http://jafia.kyushu-u.ac.jp/japanese/jfia/contents/28_1/PDF/JFIA28(1)(2011)pp23.pdf
PETROZZI, Sergio, Flurin WIELAND, Alexia N. GLÖSS, Lucio D’AMBROSIO und Chahan YERETZIAN, 2011. Flow injection analysis for the direct quantification of the total polyphenol content in coffee brews. Journal of Flow Injection Analysis [online]. 2011. Bd. 28, Nr. 1, S. 23–28. Verfügbar unter: http://jafia.kyushu-u.ac.jp/japanese/jfia/contents/28_1/PDF/JFIA28(1)(2011)pp23.pdf
Petrozzi, Sergio, Flurin Wieland, Alexia N. Glöss, Lucio D’Ambrosio, and Chahan Yeretzian. 2011. “Flow Injection Analysis for the Direct Quantification of the Total Polyphenol Content in Coffee Brews.” Journal of Flow Injection Analysis 28 (1): 23–28. http://jafia.kyushu-u.ac.jp/japanese/jfia/contents/28_1/PDF/JFIA28(1)(2011)pp23.pdf.
Petrozzi, Sergio, et al. “Flow Injection Analysis for the Direct Quantification of the Total Polyphenol Content in Coffee Brews.” Journal of Flow Injection Analysis, vol. 28, no. 1, 2011, pp. 23–28, http://jafia.kyushu-u.ac.jp/japanese/jfia/contents/28_1/PDF/JFIA28(1)(2011)pp23.pdf.


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