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https://doi.org/10.5562/cca3439

Chromatographic and Voltammetric Characterization of Chlorogenic Acids in Coffee Samples

Ivana Tomac   ORCID icon 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 icon orcid.org/0000-0003-1524-9936 ; Faculty of Food Technology Osijek, University of Osijek, F. Kuhača 20, HR-31000 Osijek, Croatia

Puni tekst: engleski, pdf (11 MB) str. 501-511 preuzimanja: 157* citiraj
APA 6th Edition
Tomac, I., Jakobek, L. i Šeruga, M. (2018). Chromatographic and Voltammetric Characterization of Chlorogenic Acids in Coffee Samples. Croatica Chemica Acta, 91 (4), 501-511. https://doi.org/10.5562/cca3439
MLA 8th Edition
Tomac, Ivana, et al. "Chromatographic and Voltammetric Characterization of Chlorogenic Acids in Coffee Samples." Croatica Chemica Acta, vol. 91, br. 4, 2018, str. 501-511. https://doi.org/10.5562/cca3439. Citirano 21.09.2019.
Chicago 17th Edition
Tomac, Ivana, Lidija Jakobek i Marijan Šeruga. "Chromatographic and Voltammetric Characterization of Chlorogenic Acids in Coffee Samples." Croatica Chemica Acta 91, br. 4 (2018): 501-511. https://doi.org/10.5562/cca3439
Harvard
Tomac, I., Jakobek, L., i Šeruga, M. (2018). 'Chromatographic and Voltammetric Characterization of Chlorogenic Acids in Coffee Samples', Croatica Chemica Acta, 91(4), str. 501-511. https://doi.org/10.5562/cca3439
Vancouver
Tomac I, Jakobek L, Šeruga M. Chromatographic and Voltammetric Characterization of Chlorogenic Acids in Coffee Samples. Croatica Chemica Acta [Internet]. 2018 [pristupljeno 21.09.2019.];91(4):501-511. https://doi.org/10.5562/cca3439
IEEE
I. Tomac, L. Jakobek i M. Šeruga, "Chromatographic and Voltammetric Characterization of Chlorogenic Acids in Coffee Samples", Croatica Chemica Acta, vol.91, br. 4, str. 501-511, 2018. [Online]. https://doi.org/10.5562/cca3439

Sažetak
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.

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

Ključne riječi
voltammetry; HPLC; chlorogenic acids; coffee

Hrčak ID: 218029

URI
https://hrcak.srce.hr/218029

Posjeta: 226 *