Importance of Espresso Coffee Machine Parameters on the Extraction of Chlorogenic Acids in a Certified Italian Espresso by Using SPE-HPLC-DAD

Giovanni Caprioli, Manuela Cortese, Luigi Odello, Massimo Ricciutelli, Gianni Sagratini, Giacomo Tomassoni, Elisabetta Torregiani, Sauro Vittori

Abstract


Chlorogenic acids (CGA) are a group of phenolic acid derivatives, which are commonly found in coffee at concentrations reaching 0.1-0.2%. A method based on high performance liquid chromatography-diode array detector (HPLC-DAD) is proposed for the simultaneous determination of three chlorogenic acids, i.e. 3-O-caffeoylquinic acid (3-CQA), 5-O-caffeoylquinic acid (5-CQA) and 3,5-di-O-caffeoylquinic acid (3,5-diCQA), in time portions of espresso coffee. Two different espresso coffee machines working with different pressure and temperature curves, and two different blends (i.e. Arabica and Robusta) were used. The method presents good linearities (correlation coefficient greater than 0.99) and recoveries (in the range 67-99%) for the 3 chlorogenic acids. The concentration of total CGAs in a cup of Certified Italian Espresso ranged from 1522.5 to 2223.4 mg kg-1 and CGA isomer contents were, in decreasing order, 5-CQA > 3-CQA > 3,5-diCQA.

The concentration of total chlorogenic acids was higher in Espresso coffee (EC) prepared with Aurelia machine rather than with Leva; Arabica blend possessed higher level ot total chlorogenic acids than Robusta samples.


Full Text: PDF DOI: 10.5539/jfr.v2n3p55

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Journal of Food Research   ISSN 1927-0887(Print)   ISSN 1927-0895(Online)

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