Article ID | Journal | Published Year | Pages | File Type |
---|---|---|---|---|
10552775 | Journal of Food Composition and Analysis | 2013 | 7 Pages |
Abstract
The diterpene kahweol, a component of the unsaponifiable matter of coffee oil, has anticarcinogenic and antioxidant properties. Kahweol is specific to Coffea arabica, so it can be used to discriminate between coffee species. Chromatographic or infrared techniques are usually required for the evaluation of kahweol. The objective of this study was to develop a methodology to quantify kahweol based in colorimetric reactions and spectrophotometric measurements. The best extraction conditions were achieved by direct saponification of roasted and ground coffees, extraction with MTBE, cleaning the extract with water, reaction of the extract with KI, dilution with HAc 50% and absorbance analysis at 620 nm for quantification. This method demonstrated good precision (RSD below 5%) considering different extractions and intraday repeatability. Linearity was also observed (R2 = 0.996, p â¤Â 0.05), with low limits of detection (5.16 mg 100 gâ1) and quantification (17.2 mg 100 gâ1). Kahweol contents were assessed at similar levels to those obtained using a standard HPLC methodology, and a good recovery was observed (116%).
Keywords
Related Topics
Physical Sciences and Engineering
Chemistry
Analytical Chemistry
Authors
Rafael Carlos Eloy Dias, Sandriel Trindade Alves, Marta de Toledo Benassi,