Original scientific paper

https://doi.org/10.5562/cca3439

Chromatographic and Voltammetric Characterization of Chlorogenic Acids in Coffee Samples

Ivana Tomac orcid.org/0000-0001-9132-7866 ; Faculty of Food Technology Osijek, University of Osijek, F. Kuhača 20, HR-31000 Osijek, Croatia
Lidija Jakobek ; Faculty of Food Technology Osijek, University of Osijek, F. Kuhača 20, HR-31000 Osijek, Croatia
Marijan Šeruga orcid.org/0000-0003-1524-9936 ; Faculty of Food Technology Osijek, University of Osijek, F. Kuhača 20, HR-31000 Osijek, Croatia

Abstract

The accurate and precise characterization of eight chlorogenic acids (CGAs) isomers, caffeoylquinic acids (5-CQA, 4-CQA, 3-CQA), dicaffeoylquinic acids (3,5-diCQA, 4,5-diCQA, 3,4-diCQA), and feruloylquinic acids (5-FQA, 4-FQA), was carried out using different brands of coffee. High-performance liquid chromatography (HPLC), differential pulse (DPV) and square-wave voltammetry (SWV) were applied for the investigation. HPLC proved to be an accurate and precise method for separation, identification and quantification of CGAs isomers in coffee extracts. DPV and SWV have shown that electrochemical behaviour of coffee extracts was very similar to that of CGAs isomers and DPV and SWV can be used for the correct characterization of CGAs in coffee. All three techniques have shown a very high correlation of CGAs content in all investigated coffee samples. Therefore, HPLC, DPV and SWV methods can be used in combination as very selective, sensitive and precise methods for characterization of CGAs isomers in coffee extracts.

This work is licensed under a Creative Commons Attribution 4.0 International License.

Keywords

voltammetry; HPLC; chlorogenic acids; coffee

Hrčak ID:

218029

URI

https://hrcak.srce.hr/218029

Publication date:

30.12.2018.

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