Abstract
Three tocopherol (T) homologues, namely α-, β- and γ-T, were quantified in Arabica and Robusta green and roasted coffee beans caffeinated and decaffeinated by normal phase-high-performance liquid chromatograph/fluorescence detector (NP-HPLC/FLD), and their identity was confirmed by reverse phase-ultra performance liquid chromatography-electrospray ionization/mass spectrometry (RP-UPLC-ESI/MSn). The alkaline saponification procedure, followed by extraction with a mixture of solvents composed of n-hexane:ethyl acetate (9:1, v/v), was applied to improve recovery of tocopherols from coffee beans. The average total tocopherol content recorded in coffee bean species was 10.93mg/100g (green Robusta), 28.07mg/100g (green Arabica), 11.54mg/100g (roasted Robusta) and 28.75mg/100g (roasted Arabica). The ratio between α:β:γ tocopherol homologues in Arabica green and roasted coffee beans was 1.4:4.7:0.1 and 2.6:8.1:0.1, respectively. Simultaneously, in Robusta green and roasted coffee beans this ratio was 1.2:1.4:0.1 and 1.7:2.0:0.1, respectively. Thus the unique tocopherol homologue ratio might be used as a tool to distinguish the coffee type (Arabica vs. Robusta). The δ-T, the fourth of tocopherol homologues, was not detected in any of the coffee beans studied. Roasting at a temperature above 180°C for 10min contributed to a decrease of tocopherol concentration. However, after 20min of roasting a slight increase of tocopherol concentration was observed in both species.
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