Determination of 5-caffeoylquinic acid (5-CQA) as one of the major classes of chlorogenic acid in commercial tea and coffee samples
Background/Aim. Tea and coffee are one of the most widely consumed beverages in the world due to their beneficial health effects which are largely associated with their phenolic compounds composition, including chlorogenic acid. The main aim of this study was to determine 5-caffeoylquinic a...
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| Format: | Article |
| Language: | English |
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Ministry of Defence of the Republic of Serbia, University of Defence, Belgrade
2015-01-01
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| Series: | Vojnosanitetski Pregled |
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| Online Access: | http://www.doiserbia.nb.rs/img/doi/0042-8450/2015/0042-84501500096G.pdf |
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| author | Grujić-Letić Nevena Rakić Branislava Šefer Emilia Rakić Dušica Nedeljković Ivan Kladar Nebojša Božin Biljana |
| author_facet | Grujić-Letić Nevena Rakić Branislava Šefer Emilia Rakić Dušica Nedeljković Ivan Kladar Nebojša Božin Biljana |
| author_sort | Grujić-Letić Nevena |
| collection | DOAJ |
| description | Background/Aim. Tea and coffee are one of the most widely consumed beverages
in the world due to their beneficial health effects which are largely
associated with their phenolic compounds composition, including chlorogenic
acid. The main aim of this study was to determine 5-caffeoylquinic acid
(5-CQA), as one of the major classes of chlorogenic acid, in various
commercial tea and coffee samples present at the Serbian market. Methods. A
high-performance liquid chromatography (HPLC) method for determination of
5-CQA in plant extracts was applied to determine the content of this active
compound in commercial tea and coffee samples. Mobile phase was aqueous 1.5%
acetic acid - methanol (80:20, v/v) with the flow rate of 0.8 mL/min. Run
time was 15 min and column temperature 25°C. The detection was performed at
240 nm. Results. The HPLC method was modified and revalidated. The 5-CQA
content varied depending on the type of tea (white, green, black tea and
mate) and the processing technology. Green tea had the highest 5-CQA content
(16 mg/100 mL) among the analyzed tea samples. The content of 5-CQA in coffee
samples ranged 0-36.20 mg/g of coffee and 0-46.98 mg/100 mL of beverage,
showing that the content varied depending on the type of coffee, coffee
processing technology and the formulation. Conclusion. The modified and
revalidated HPLC method showed a good accuracy, repeatability, selectivity
and robustness. The highest amount of 5-CQA was determined in green tea in
comparison to white, black and mate tea because the increased oxidation level
decreases the amount of 5-CQA. The obtained results for commercial coffee
samples indicated that the formulation was the most important factor
determining the amount of 5-CQA. It can be concluded that plant material
selection, processing conditions and formulation have great influence on the
amount of chlorogenic acid (5-CQA) in the final tea and coffee products.
[Projekat Ministarstva nauke Republike Srbije, br. OI 172058] |
| format | Article |
| id | doaj-art-8f69cc0d264b4543812dcf8e043e0b5a |
| institution | OA Journals |
| issn | 0042-8450 2406-0720 |
| language | English |
| publishDate | 2015-01-01 |
| publisher | Ministry of Defence of the Republic of Serbia, University of Defence, Belgrade |
| record_format | Article |
| series | Vojnosanitetski Pregled |
| spelling | doaj-art-8f69cc0d264b4543812dcf8e043e0b5a2025-08-20T01:58:37ZengMinistry of Defence of the Republic of Serbia, University of Defence, BelgradeVojnosanitetski Pregled0042-84502406-07202015-01-0172111018102310.2298/VSP130915096G0042-84501500096GDetermination of 5-caffeoylquinic acid (5-CQA) as one of the major classes of chlorogenic acid in commercial tea and coffee samplesGrujić-Letić Nevena0Rakić Branislava1Šefer Emilia2Rakić Dušica3Nedeljković Ivan4Kladar Nebojša5Božin Biljana6Faculty of Medicine, Novi SadFaculty of Medicine, Novi SadFaculty of Medicine, Novi SadFaculty of Medicine, Novi SadHealth center “Dr Cvjetković”, Novi SadFaculty of Medicine, Novi SadFaculty of Medicine, Novi SadBackground/Aim. Tea and coffee are one of the most widely consumed beverages in the world due to their beneficial health effects which are largely associated with their phenolic compounds composition, including chlorogenic acid. The main aim of this study was to determine 5-caffeoylquinic acid (5-CQA), as one of the major classes of chlorogenic acid, in various commercial tea and coffee samples present at the Serbian market. Methods. A high-performance liquid chromatography (HPLC) method for determination of 5-CQA in plant extracts was applied to determine the content of this active compound in commercial tea and coffee samples. Mobile phase was aqueous 1.5% acetic acid - methanol (80:20, v/v) with the flow rate of 0.8 mL/min. Run time was 15 min and column temperature 25°C. The detection was performed at 240 nm. Results. The HPLC method was modified and revalidated. The 5-CQA content varied depending on the type of tea (white, green, black tea and mate) and the processing technology. Green tea had the highest 5-CQA content (16 mg/100 mL) among the analyzed tea samples. The content of 5-CQA in coffee samples ranged 0-36.20 mg/g of coffee and 0-46.98 mg/100 mL of beverage, showing that the content varied depending on the type of coffee, coffee processing technology and the formulation. Conclusion. The modified and revalidated HPLC method showed a good accuracy, repeatability, selectivity and robustness. The highest amount of 5-CQA was determined in green tea in comparison to white, black and mate tea because the increased oxidation level decreases the amount of 5-CQA. The obtained results for commercial coffee samples indicated that the formulation was the most important factor determining the amount of 5-CQA. It can be concluded that plant material selection, processing conditions and formulation have great influence on the amount of chlorogenic acid (5-CQA) in the final tea and coffee products. [Projekat Ministarstva nauke Republike Srbije, br. OI 172058]http://www.doiserbia.nb.rs/img/doi/0042-8450/2015/0042-84501500096G.pdfteacoffeecinnamateschromatographyliquidSerbia |
| spellingShingle | Grujić-Letić Nevena Rakić Branislava Šefer Emilia Rakić Dušica Nedeljković Ivan Kladar Nebojša Božin Biljana Determination of 5-caffeoylquinic acid (5-CQA) as one of the major classes of chlorogenic acid in commercial tea and coffee samples Vojnosanitetski Pregled tea coffee cinnamates chromatography liquid Serbia |
| title | Determination of 5-caffeoylquinic acid (5-CQA) as one of the major classes of chlorogenic acid in commercial tea and coffee samples |
| title_full | Determination of 5-caffeoylquinic acid (5-CQA) as one of the major classes of chlorogenic acid in commercial tea and coffee samples |
| title_fullStr | Determination of 5-caffeoylquinic acid (5-CQA) as one of the major classes of chlorogenic acid in commercial tea and coffee samples |
| title_full_unstemmed | Determination of 5-caffeoylquinic acid (5-CQA) as one of the major classes of chlorogenic acid in commercial tea and coffee samples |
| title_short | Determination of 5-caffeoylquinic acid (5-CQA) as one of the major classes of chlorogenic acid in commercial tea and coffee samples |
| title_sort | determination of 5 caffeoylquinic acid 5 cqa as one of the major classes of chlorogenic acid in commercial tea and coffee samples |
| topic | tea coffee cinnamates chromatography liquid Serbia |
| url | http://www.doiserbia.nb.rs/img/doi/0042-8450/2015/0042-84501500096G.pdf |
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