HPLC coupled to UV-vis detection for quantitative determination of phenolic compounds and caffeine in different brands of coffee in the Algerian market

K. Belguidoum, H. Amira-Guebailia, Y. Boulmokh, O. Houache

Research output: Contribution to journalArticle

23 Citations (Scopus)

Abstract

HPLC coupled to UV-vis detection was used for the analysis of eight phenolic acids, three flavonoids, and caffeine in sixteen coffee samples (roasted, green and instant) collected from the Algerian market. The following parameters were taken into account for coffee analyses: packaging, roasting degree, grain size, instantaneity, and decaffeination.The total polyphenols and caffeine levels in coffee extracts were found to vary from 12.37. ±. 0.55 to 200.08. ±. 6.47 mg/l, and 38.00. ±. 1.89 to 136.00. ±. 6.45 mg/l, respectively.Evaluation of chromatographic performance showed excellent reproducibility, resolution, selectivity, and reasonable peak symmetry. The limit of detection (LOD) ranged from 0.75 to 14.79. μg/l, while the limit of quantification (LOQ) ranged from 2.26 to 44.44. μg/l. The separation of all compounds was achieved within 13. min.

Original languageEnglish
Pages (from-to)1314-1320
Number of pages7
JournalJournal of the Taiwan Institute of Chemical Engineers
Volume45
Issue number4
DOIs
Publication statusPublished - 2014

Fingerprint

Caffeine
Coffee
Flavonoids
Polyphenols
Packaging
Acids

Keywords

  • Caffeine
  • Catechin
  • Coffee
  • HPLC
  • Phenolic acids
  • Polyphenols

ASJC Scopus subject areas

  • Chemical Engineering(all)
  • Chemistry(all)

Cite this

HPLC coupled to UV-vis detection for quantitative determination of phenolic compounds and caffeine in different brands of coffee in the Algerian market. / Belguidoum, K.; Amira-Guebailia, H.; Boulmokh, Y.; Houache, O.

In: Journal of the Taiwan Institute of Chemical Engineers, Vol. 45, No. 4, 2014, p. 1314-1320.

Research output: Contribution to journalArticle

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AU - Boulmokh, Y.

AU - Houache, O.

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N2 - HPLC coupled to UV-vis detection was used for the analysis of eight phenolic acids, three flavonoids, and caffeine in sixteen coffee samples (roasted, green and instant) collected from the Algerian market. The following parameters were taken into account for coffee analyses: packaging, roasting degree, grain size, instantaneity, and decaffeination.The total polyphenols and caffeine levels in coffee extracts were found to vary from 12.37. ±. 0.55 to 200.08. ±. 6.47 mg/l, and 38.00. ±. 1.89 to 136.00. ±. 6.45 mg/l, respectively.Evaluation of chromatographic performance showed excellent reproducibility, resolution, selectivity, and reasonable peak symmetry. The limit of detection (LOD) ranged from 0.75 to 14.79. μg/l, while the limit of quantification (LOQ) ranged from 2.26 to 44.44. μg/l. The separation of all compounds was achieved within 13. min.

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