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Titolo:
Rapid analysis of cholesterol-elevating compounds in coffee brews by off-line high-performance liquid chromatography high-resolution gas chromatography
Autore:
del Castillo, MLR; Herraiz, M; Blanch, GP;
Indirizzi:
CSIC, Inst Fermentac Ind, E-28006 Madrid, Spain CSIC Madrid Spain E-28006 SIC, Inst Fermentac Ind, E-28006 Madrid, Spain
Titolo Testata:
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
fascicolo: 4, volume: 47, anno: 1999,
pagine: 1525 - 1529
SICI:
0021-8561(199904)47:4<1525:RAOCCI>2.0.ZU;2-T
Fonte:
ISI
Lingua:
ENG
Soggetto:
BOILED COFFEE; LIPOPROTEIN CHOLESTEROL; DITERPENES CAFESTOL; SERUM-CHOLESTEROL; FILTERED-COFFEE; RAISING FACTOR; PAPER FILTER; LIPIDS; KAHWEOL; TRIAL;
Keywords:
coffee; cafestol; kahweol; off-line RPLC/GC; brewing method;
Tipo documento:
Article
Natura:
Periodico
Settore Disciplinare:
Agriculture,Biology & Environmental Sciences
Life Sciences
Citazioni:
21
Recensione:
Indirizzi per estratti:
Indirizzo: Herraiz, M CSIC, Inst Fermentac Ind, Juan Cierva 3, E-28006 Madrid, Spain CSIC Juan Cierva 3 Madrid Spain E-28006 E-28006 Madrid, Spain
Citazione:
M.L.R. del Castillo et al., "Rapid analysis of cholesterol-elevating compounds in coffee brews by off-line high-performance liquid chromatography high-resolution gas chromatography", J AGR FOOD, 47(4), 1999, pp. 1525-1529

Abstract

A new method is proposed to analyze the cholesterol-elevating cafestol andkahweol which allows their rapid and reliable determination in different coffee brews. The method involves the preseparation of the sample by high-performance liquid chromatography, the collection of the selected fraction, and its subsequent analysis by high-resolution gas chromatography using a programmed temperature vaporizer operated in the split mode as sampling system. Under the experimental conditions investigated, recoveries as high as 87% (cafestol) and 94% (kahweol) were achieved while detection Limits equal to 0.06 and 0.04 ppm for cafestol and kahweol, respectively, were obtained. Examples are given comparing levels of cafestol and kahweol resulting from the same ground roasted coffee by different brewing methods, which show thelowest values for brews prepared from coffee bags.

ASDD Area Sistemi Dipartimentali e Documentali, Università di Bologna, Catalogo delle riviste ed altri periodici
Documento generato il 14/07/20 alle ore 05:26:29