Abstract
Methanolic extracts of green robusta coffee beans have been analysed for cinnamoyl amides by electrospray LC–MS n . Evidence is presented for the presence of p-coumaroyl- N-tyrosine, feruloyl- N-tyrosine, feruloyl- N-tryptophan and caffeoyl- N-phenylalanine, in addition to the previously reported p-coumaroyl- N-tryptophan, caffeoyl- N-tryptophan and caffeoyl- N-tyrosine. These compounds are found at higher levels in Angolan coffees compared with coffees of other origins. Caffeoyl- N-phenylalanine has previously been reported in Lady Fern ( Athyrium filix-femina) but p-coumaroyl- N-tyrosine, feruloyl- N-tyrosine and feruloyl- N-tryptophan seem not to have been reported elsewhere. A combination of negative ion and positive ion LC–MS 2 is a convenient procedure for characterising cinnamoyl amides as the former gives an MS 2 base peak defining the amino acid and the latter an MS 2 base peak defining the cinnamic acid in the conjugate.
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