Journal
JOURNAL OF FOOD COMPOSITION AND ANALYSIS
Volume 22, Issue 3, Pages 233-237Publisher
ACADEMIC PRESS INC ELSEVIER SCIENCE
DOI: 10.1016/j.jfca.2008.10.018
Keywords
Coffee; 16-O-methylcafestol; Cafestol; Kahweol; Coffea canephora var. robusta; Diterpene; High-speed countercurrent chromatography; Bioactive non-nutrients; Food quality; Food analysis; Food composition
Categories
Ask authors/readers for more resources
Many different physiological activities have been ascribed to coffee diterpenes, such as cholesterol increasing activity for the diterpenes kahweol and cafestol. Another member of this class, namely the diterpene 16-O-methylcafestol, is used as a marker substance for robusta coffee. Up to now, methodologies for the preparative isolation of these key coffee ingredients are still limited. In this study, high-speed countercurrent chromatography (HSCCC) was successfully employed for the isolation and purification of different diterpenes (i.e. kahweol, cafestol, 16-O-methylkahweol, 16-O-methylcafestol, dehydrokahweol, and dehydrocafestol) from Coffea arabica and Coffea canephora var. robusta. The solvent systems consisted of hexane-ethyl acetate-ethanol-water mixtures. Identity and purity of the isolated compounds were confirmed by high-performance liquid chromatography with photo diode array detection (HPLC-PDA) and HPLC-multiple mass spectrometry (HPLC-MSn) as well as NMR measurements. (C) 2009 Elsevier Inc. All rights reserved.
Authors
I am an author on this paper
Click your name to claim this paper and add it to your profile.
Reviews
Recommended
No Data Available