Naslov
ELECTROCHEMICAL CHARACTERIZATION OF CHLOROGENIC ACIDS IN COFFEE USING FLOW THROUGH CHRONOPOTENTIOMETRY

Autori
Tomac, Ivana ; Šeruga, Marijan ; Beinrohr, Ernest ; Jakobek, Lidija

Vrsta, podvrsta i kategorija rada
Sažeci sa skupova, sažetak, znanstveni

Izvornik
Book of Abstracts 17th International conference on electroanalysis / Economou, Anastasios - Atena : University of Athens, 2018, 227-227

Skup
17th International Conference on Electroanalysis (ESEAC 2018)

Mjesto i datum
Rodos, Grčka, 03.06.2018. - 07.06.2018

Vrsta sudjelovanja
Poster

Vrsta recenzije
Međunarodna recenzija

Ključne riječi
Flow-through chronopotentiometry, chlorogenic acids, coffee

Sažetak
The aim of this study was the development of flow-through chronopotentiometry (FTCP) as an electroanalytical method for identification and quantification of chlorogenic acids (CGAs) in coffee. The electrochemical behaviour of the main chlorogenic acids (CGAs) presented in coffee (caffeoylquinic acids (CQAs), dicaffeoylquinic acids (diCQAs) and feruloylquinic acids (FQAs)) and the spiking of CGAs standards in coffee samples were the base for the characterization of CGAs in coffee. The FTCP investigation has shown that electrochemical features of CGAs strongly depend on their chemical structure and electronic properties, with particular regard on the presence of electron-donating −OH, −CH═CH− and −OCH3 groups and strong electronwithdrawing ester (−COOR) group presented in the structure of CGAs. This study had shown that electrochemical behaviour of coffee is very similar to that of CGAs. So, FTCP can be used for identification and quantification of CGAs in coffee. A standard for quantification of total CGA content in coffee was used 5-O- caffeoylquinic acid (5-CQA) as the most abundant CGAs in coffee. The calibration curve of 5-CQA was observed in the concentration range of 5 to 100 μmol L−1 and the limit of detection was 5.7·10−7 mol L−1. In this investigation, FTCP has been shown as a very sensitive, precise, and accurate method for determination of total CGA content in coffee, expressed as a 5-CGA equivalents per 100 g of coffee. This method, FTCP, was for the first time used for the investigation of electrochemical characterization of CGAs and their determination in the food matrixes.

Izvorni jezik
Engleski

Znanstvena područja
Kemija, Prehrambena tehnologija

POVEZANOST RADA