Efeito do solvente na extração de ácidos clorogênicos, cafeína e trigonelina em Coffea arabica

Química Nova

Ivanira Moreira¹  Guilherme Luiz Scheel¹  Pedro Henrique Hatumura¹  Ieda Spacino Scarminio¹ 

[1] ,Universidade Estadual de Londrina Departamento de Química Londrina PR ,Brasil

关键词: fingerprint;    mixture design;    Coffea arabica;   

DOI  :  10.1590/S0100-40422014000100008

来源: SciELO

【 摘 要 】

In this research work the effects of four solvents and their mixtures on the extraction of chlorogenic acids, caffeine and trigonelline in crude extracts of four coffee cultivars, traditional red bourbon, IAPAR59, IPR101 and IPR108 cultivars, were investigated by UV spectrophotometry and UV spectra obtained from RP-HPLC-DAD. The experimental results and the principal component analysis of UV spectra showed that the effect of solvent extraction of the metabolites does not depend on cultivars, because the spectral characteristics are similar, but the concentrations are different. The UV and UV-DAD spectra for four simplex centroid design mixtures were also similar but the concentrations of caffeine, trigonelline and the chlorogenic acids are different and depend on the solvent used in the extraction.

【 授权许可】

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