Content of 4(5)-methylimidazole, caffeine and chlorogenic acid in commercial coffee brands

Thi Thanh Dieu Phan,Miroslava Bittová,Stanislav Kráčmar,Kamil Mikulášek,Pavel Valášek,Vlastimil Kubáň,Blanka Svobodová

doi:10.5219/422

Thi Thanh Dieu Phan, Miroslava Bittová + Show 5 more

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https://doi.org/10.5219/422

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Abstract

Content of 4(5)-methylimidazole (4-MeI), caffeine and chlorogenic acid in commercial coffee brands were determined using high-performance liquid chromatography (HPLC) with UV DAD and MS detectors. Positive ion ESI mass spectra of the 4-MeI standard yielded intense signals corresponding to [M+H]+ (83.0604) and [2M+H]+ ions (165.1115). Also, adducts of 4-MeI with acetonitrile from mobile were detected - [M+ACN]+ ions (124.0849). The LOD of 2.5 ng mL-1 and LOQ of 8.4 ng.mL-1 were calculated according to the following formulas: LOD = 3.SD/S, and LOQ = 10.SD/S, where S is the slope of the calibration curve and SD is the standard deviation of the noise. The caffeine content was compared to the results of the standard addition, 1st derivative and liquid-liquid extraction spectrophotometry. 4-MeI was in tens µg g-1 in the Vietnamese coffees while in units µg.g-1 in all Czech and Brazilian coffees (<2.4 µg.g-1 and <4.9 µg.g-1, respectively). The results for caffeine were within the documented range (0.31 - 2.20%) in all coffee samples. The lower content of caffeine and chlorogenic acid was observed in Vietnamese coffees. All the methods used for determination of caffeine in the Czech and Brazilian coffees gave acceptable precision and accuracy. However, there were significant differences in the results in Vietnamese coffees. The caffeine extractability (100 °C, 3 min brewing) almost reached 100% in Czech and Brazilian coffees, while it was less than 90% in Vietnamese coffees. The Czech and Brazilian coffees tend to produce more caffeine in brews than the Vietnamese coffee because of the different composition of blends and the particle size degree.

Highlights

The study of 4(5)-methylimidazole (4-MeI) and 2-acetyl-4-(1,2,3,4-tetrahydroxybutyl)-imidazole (THI) has recently become an important aspect of food chemistry
Several researchers have focused on the determination of 4-MeI and THI contents using liquid chromatography coupled to mass spectrometry (LC-MS)
Methods of gas chromatography with flame ionization or mass spectrometric detection (GC-FID and GC-MS, respectively) after ion-pair extraction were applied for 4-MeI determination in roasted coffee beans from Brazil and Ivory Coast coffees (Casal et al, 2002) or in ground roasted coffee purchased from Czech local company using high-performance liquid chromatography (HPLC)/ESI-MS via supercritical fluid (SFE) extraction (Lojková et al, 2006)

Summary

Introduction

The study of 4(5)-methylimidazole (4-MeI) and 2-acetyl-4-(1,2,3,4-tetrahydroxybutyl)-imidazole (THI) has recently become an important aspect of food chemistry. 4-MeI can induce alveolar/bronchiolar adenoma and carcinoma in male and female mice (Chan et al, 2008) It can inhibit the cytochrome P450 isoenzyme, which catalyzes the oxidation of many known or suspected carcinogens of low molecular mass in the human liver (Hargreaves et al, 1994). Several researchers have focused on the determination of 4-MeI and THI contents using liquid chromatography coupled to mass spectrometry (LC-MS) Both analytes were determined in samples in canned coffee purchased from Japanese local shops (Yamaguchi and Masuda, 2011) or in caramel, dark beers and roasted coffees (Klejdus et al, 2006) after solid phase extraction (SPE). Methods of gas chromatography with flame ionization or mass spectrometric detection (GC-FID and GC-MS, respectively) after ion-pair extraction were applied for 4-MeI determination in roasted coffee beans from Brazil and Ivory Coast coffees (Casal et al, 2002) or in ground roasted coffee purchased from Czech local company using HPLC/ESI-MS via supercritical fluid (SFE) extraction (Lojková et al, 2006)

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