Trigonelline In Coffee Research Articles

Matrix-assisted laser desorption/ionization mass spectrometry for the rapid and high throughput analysis of betaine and trigonelline in Lycium chinense Mill. and trigonelline in coffee

A rapid, simple, effective, and green method for the determination of betaine and trigonelline from Lycium chinense Mill. (LCM) and the quantification of the trigonelline in coffee was proposed and validated by matrix-assisted laser desorption ionization time-of-flight mass spectrometric (MALDI-TOF MS) detection. Due to without chromatographic separation, the method greatly shortened the detection time. The detection of betaine and trigonelline concentration showed good linearity in the range of 1–100 μg/mL and 0.01–100 μg/mL, with correlation coefficients r2 = 0.9962 and 0.9946, respectively. The good reproducibility and reliability of the method were demonstrated by excellent intraday and interday precisions with RSD <8.3%, and the recovery of betaine and trigonelline ranged from 92.2% to 116.0%. Analysis of LCM and coffee extracts (raw, light-roasted, and dark-roasted coffee beans) gave results in agreement with the literature. The method appeared as a fast and reliable alternative method for routine Lycium chinense and coffee analysis.

Risk Assessment of Trigonelline in Coffee and Coffee By-Products.

Trigonelline is a bioactive pyridine alkaloid that occurs naturally in high concentrations in coffee (up to 7.2 g/kg) and coffee by-products (up to 62.6 g/kg) such as coffee leaves, flowers, cherry husks or pulp, parchment, silver skin, and spent grounds. In the past, coffee by-products were mostly considered waste and discarded. In recent years, however, the use of coffee by-products as food has attracted interest because of their economic and nutritional value and the environmental benefits of sustainable resource use. Their authorization as so-called novel foods in the European Union may lead to increased oral exposure of the general population to trigonelline. Therefore, the aim of this review was to assess the risk to human health of acute and chronic exposure to trigonelline from coffee and coffee by-products. An electronic literature search was performed. Current toxicological knowledge is limited, with few human data available and a lack of epidemiological and clinical studies. There was no evidence of adverse effects after acute exposure. No conclusion can be drawn on chronic exposure to isolated trigonelline due to the lack of data. However, trigonelline ingested as a component of coffee and coffee by-products appears to be safe for human health, based on the safe traditional use of these products.

Revisiting Caffeine Biosynthesis – Speculations about the Proximate Source of its Purine Ring

The prevailing hypothesis of caffeine biosynthesis starting from xanthosine was combined with Kremers' speculation on NAD as a biochemical precursor of caffeine and trigonelline in coffee. This bold sketch together with a few free-spirited ideas may channel future caffeine biosynthesis studies into novel directions.

Trigonelline in coffee

The method of Kwasny for the chemical determination of the organic roasting loss of coffee by analysing trigonelline and niacin has been examined. For this purpose a new gas Chromatographic method for nicotinic acid has been worked out. In contrast to Kwasny, the contents of nicotinamide have not been determined. Data from two roasting series published by Trugo and Macrae have been included. The values for 13 Arabicas of different degrees of roast and of three provenances, as well as five samples of Uganda Robusta correspond fairly well with the results of Kwasny, but two samples of India Robusta do not. Therefore the method of Kwasny seems to be valid in general, but it is necessary to be aware that there are exceptions.

Trigonelline in coffee

Abstract Seeds of ripened fruits of twenty-eight plants of Coffea , one of Psilanthus and two inter-specific hybrids of Coffea were analysed for trigonelline content in order to investigate the genetic variability.

Speculation on DPN as a Biochemical Precursor of Caffeine and Trigonelline in Coffee*

Speculation on DPN as a Biochemical Precursor of Caffeine and Trigonelline in Coffee*

Determination of Caffeine and Trigonelline in Coffee by Paper Chromatography

Determination of Caffeine and Trigonelline in Coffee by Paper Chromatography

Determination of Trigonelline in Coffee

Determination of Trigonelline in Coffee