کد مقاله | کد نشریه | سال انتشار | مقاله انگلیسی | نسخه تمام متن |
---|---|---|---|---|
1190152 | 963525 | 2010 | 6 صفحه PDF | دانلود رایگان |
This paper reports the development and validation of an analytical method to quantify three isoflavones (daidzein, genistein and formononetin) in coffee beans and coffee brews, by HPLC with diode-array detection. The aglycones were released by methanolic acid hydrolysis in the presence of the antioxidant BHT and the internal standard 2′-methoxyflavone. The method showed high correlation coefficients (r > 0.999) for standards subjected to the entire procedure. For samples, good intra- and inter-day precisions (<8%), and accuracies (recoveries of 95 ± 1% for ground coffee and 92 ± 2% for coffee brew) were achieved. Detection and quantification limits ranged from 5 to 8 ng/mL and from 14 and 25 ng/mL, respectively. The proposed method proved to be sensitive, precise and accurate.
Journal: Food Chemistry - Volume 122, Issue 3, 1 October 2010, Pages 914–919