Solvent effects on extraction of chlorogenic acids, caffeine and trigonelline in Coffea arabica

Quimica nova

Moreira, Ivanira¹  Scheel, Guilherme Luiz¹  Scarminio, Ieda Spacino¹  Hatumura, Pedro Henrique¹ 

[1] Universidade Estadual de Londrina, Londrina, Brasil

关键词: fingerprint;    mixture design;    Coffea arabica.;   

DOI  :  10.1590/S0100-40422014000100008

学科分类：化学（综合）

来源: Sociedade Brasileira de Quimica

【 摘 要 】

In this researchwork the effects of four solvents and their mixtures on the extraction of chlorogenicacids, caffeine and trigonelline in crude extracts of four coffee cultivars,traditional red bourbon, IAPAR59, IPR101 and IPR108 cultivars, were investigatedby UV spectrophotometry and UV spectra obtained from RP-HPLC-DAD. The experimentalresults and the principal component analysis of UV spectra showed that the effectof solvent extraction of the metabolites does not depend on cultivars, becausethe spectral characteristics are similar, but the concentrations are different.The UV and UV-DAD spectra for four simplex centroid design mixtures were alsosimilar but the concentrations of caffeine, trigonelline and the chlorogenicacids are different and depend on the solvent used in the extraction.

【 授权许可】

CC BY