1. ZHAW digitalcollection
  2. Life Sciences und Facility Management
  3. Publikationen
  4. Publikationen Life Sciences und Facility Management
Please use this identifier to cite or link to this item: https://doi.org/10.21256/zhaw-20785
Full metadata record
DC FieldValueLanguage
dc.contributor.authorPedan, Vasilisa-
dc.contributor.authorStamm, Elisa-
dc.contributor.authorDo, Tiên-
dc.contributor.authorHolinger, Mirjam-
dc.contributor.authorReich, Eike-
dc.date.accessioned2020-11-12T11:31:54Z-
dc.date.available2020-11-12T11:31:54Z-
dc.date.issued2020-
dc.identifier.issn0889-1575de_CH
dc.identifier.issn1096-0481de_CH
dc.identifier.urihttps://digitalcollection.zhaw.ch/handle/11475/20785-
dc.description.abstractCoffee beans are a rich source of bioactive phytochemicals such as chlorogenic acids (CGA). During the roasting process, the CGA content changes dramatically. An effective HPTLC method was developed which allows a fast characterization of the eight main CGA present in green and roasted coffee beans and their distribution during roasting trials. The method was optimized with regard to three caffeoylquinic acids (CQA), two feruloylquinic acids (FQA) and three dicaffeoylquinic acids (di-CQA). The best separation for a fingerprint consisting of eight phenolic compounds as markers was achieved on silica gel 60 F254 HPTLC plates with a solvent mixture of diethyl ether, formic acid, acetic acid, water, acetophenone and heptane (30:3:9:50:30:10) (v/v/v/v/v/v). Staining with natural product reagent A enabled visualization and quantitative evaluation. Principal component analysis can help to visualize the evolution of the chlorogenic acids throughout the process also with the aim of controlling the roasting degree.de_CH
dc.language.isoende_CH
dc.publisherElsevierde_CH
dc.relation.ispartofJournal of Food Composition and Analysisde_CH
dc.rightshttps://creativecommons.org/licenses/by/4.0/de_CH
dc.subjectCoffee beande_CH
dc.subjectCoffee roastingde_CH
dc.subjectHPTLC fingerprintingde_CH
dc.subjectPhenolic compoundde_CH
dc.subjectPrincipal component analysisde_CH
dc.subjectChlorogenic acidde_CH
dc.subject.ddc663: Getränketechnologiede_CH
dc.titleHPTLC fingerprint profile analysis of coffee polyphenols during different roast trialsde_CH
dc.typeBeitrag in wissenschaftlicher Zeitschriftde_CH
dcterms.typeTextde_CH
zhaw.departementLife Sciences und Facility Managementde_CH
zhaw.organisationalunitInstitut für Lebensmittel- und Getränkeinnovation (ILGI)de_CH
dc.identifier.doi10.1016/j.jfca.2020.103610de_CH
dc.identifier.doi10.21256/zhaw-20785-
zhaw.funding.euNode_CH
zhaw.issue103610de_CH
zhaw.originated.zhawYesde_CH
zhaw.publication.statuspublishedVersionde_CH
zhaw.volume94de_CH
zhaw.publication.reviewPeer review (Publikation)de_CH
zhaw.webfeedLM-Chemiede_CH
zhaw.author.additionalNode_CH
zhaw.display.portraitYesde_CH
Appears in collections:Publikationen Life Sciences und Facility Management

Files in This Item:
File Description SizeFormat 
2020_Pedan-etal_HPTLC-fingerprint-profile-analysis-coffee-roast.pdf3.11 MBAdobe PDFThumbnail
View/Open
Show simple item record
Pedan, V., Stamm, E., Do, T., Holinger, M., & Reich, E. (2020). HPTLC fingerprint profile analysis of coffee polyphenols during different roast trials. Journal of Food Composition and Analysis, 94(103610). https://doi.org/10.1016/j.jfca.2020.103610
Pedan, V. et al. (2020) ‘HPTLC fingerprint profile analysis of coffee polyphenols during different roast trials’, Journal of Food Composition and Analysis, 94(103610). Available at: https://doi.org/10.1016/j.jfca.2020.103610.
V. Pedan, E. Stamm, T. Do, M. Holinger, and E. Reich, “HPTLC fingerprint profile analysis of coffee polyphenols during different roast trials,” Journal of Food Composition and Analysis, vol. 94, no. 103610, 2020, doi: 10.1016/j.jfca.2020.103610.
PEDAN, Vasilisa, Elisa STAMM, Tiên DO, Mirjam HOLINGER und Eike REICH, 2020. HPTLC fingerprint profile analysis of coffee polyphenols during different roast trials. Journal of Food Composition and Analysis. 2020. Bd. 94, Nr. 103610. DOI 10.1016/j.jfca.2020.103610
Pedan, Vasilisa, Elisa Stamm, Tiên Do, Mirjam Holinger, and Eike Reich. 2020. “HPTLC Fingerprint Profile Analysis of Coffee Polyphenols during Different Roast Trials.” Journal of Food Composition and Analysis 94 (103610). https://doi.org/10.1016/j.jfca.2020.103610.
Pedan, Vasilisa, et al. “HPTLC Fingerprint Profile Analysis of Coffee Polyphenols during Different Roast Trials.” Journal of Food Composition and Analysis, vol. 94, no. 103610, 2020, https://doi.org/10.1016/j.jfca.2020.103610.


Items in DSpace are protected by copyright, with all rights reserved, unless otherwise indicated.