Publication type: Article in scientific journal
Type of review: Not specified
Title: Flow injection analysis for the direct quantification of the total polyphenol content in coffee brews
Authors: Petrozzi, Sergio
Wieland, Flurin
Glöss, Alexia N.
D’Ambrosio, Lucio
Yeretzian, Chahan
Published in: Journal of Flow Injection Analysis
Volume(Issue): 28
Issue: 1
Pages: 23
Pages to: 28
Issue Date: 2011
Publisher / Ed. Institution: Japan Society for Analytical Chemistry
Publisher / Ed. Institution: Tokyo
ISSN: 0911-775X
Language: English
Subjects: Antioxidants; Polyphenols; Coffee; Flow injection analysis (fia)
Subject (DDC): 663: Beverage technology
Abstract: A flow-injection analysis (FIA) procedure with colorimetric detection was developed, for the determination of the total polyphenol content (TPP) in coffee brews without need of sample work-up. A comparison of three different officially accepted colorimetric methods was performed and the Folin-Ciocalteu reaction was found to be the most suitable assay with respect to sensitivity, selectivity, lack of matrix effects and cost. Furthermore, the FIA setup adopted here was characterized by its simple experimental design, relatively inexpensive equipment and for providing results that are excellent in view of rapidity, accuracy and precision. FIA key parameters were optimised for sensitivity, linearity, working range and matrix effects, and calibrated against gallic, caffeic, ferulic and tannic acid equivalents. The method was successfully tested against false-positive adsorptions from non-polyphenol components. The method was applied first to brews from two different C. Arabica (Coffea arabica L.) and C. Robusta (Coffea canephora var. robusta L) coffees (light roast). Robusta showed 25% higher TPP content compared to Arabica. Secondly, coffees roasted to three different roast degrees, each along three different time-temperature roasting profiles, were compared: High-temperature with short roasting times showed higher TPP content in the brew than low-temperature with longer roasting times, an observation that indicates the potential for optimising the roasting process to increase polyphenol content.
Fulltext version: Published version
License (according to publishing contract): Licence according to publishing contract
Departement: Life Sciences and Facility Management
Appears in Collections:Publikationen Life Sciences und Facility Management

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