Cargando…

Quantification of Caffeoylquinic Acids in Coffee Brews by HPLC-DAD

The influence of different brewing conditions on the concentration of the main caffeoylquinic acids (3-caffeoylquinic acid (3-CQA), 4-caffeoylquinic acid (4-CQA), and 5-caffeoylquinic acid (5-CQA)) was investigated. For this purpose, twenty-four coffee brews were extracted and analyzed using HPLC-DA...

Descripción completa

Detalles Bibliográficos
Autores principales:	Moeenfard, Marzieh, Rocha, Lígia, Alves, Arminda
Formato:	Online Artículo Texto
Lenguaje:	English
Publicado:	Hindawi Publishing Corporation 2014
Materias:	Research Article
Acceso en línea:	https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4283437/ https://www.ncbi.nlm.nih.gov/pubmed/25587489 http://dx.doi.org/10.1155/2014/965353

Ejemplares similares

Caffeoylquinic Acids and Flavonoids of Fringed Sagewort (Artemisia frigida Willd.): HPLC-DAD-ESI-QQQ-MS Profile, HPLC-DAD Quantification, in Vitro Digestion Stability, and Antioxidant Capacity
por: Olennikov, Daniil N., et al.
Publicado: (2019)

Quantification of Caffeine and Chlorogenic Acid in Green and Roasted Coffee Samples Using HPLC-DAD and Evaluation of the Effect of Degree of Roasting on Their Levels
por: Awwad, Shady, et al.
Publicado: (2021)

HPLC-DAD optimization of quantification of vescalagin, gallic and ellagic acid in chestnut tannins
por: Richard-Dazeur, Charline, et al.
Publicado: (2023)

Acidity and Antioxidant Activity of Cold Brew Coffee
por: Rao, Niny Z., et al.
Publicado: (2018)

Analytical Method for Quantification of Several Phthalate Acid Esters by Gas Chromatography‐Mass Spectrometry in Coffee Brew Samples
por: Amorello, Diana, et al.
Publicado: (2022)

Roast level and brew temperature significantly affect the color of brewed coffee
por: Yeager, Sara E., et al.
Publicado: (2022)

Optimization of Cold Brew Coffee Using Central Composite Design and Its Properties Compared with Hot Brew Coffee
por: Zakaria, Nur Hadiyani, et al.
Publicado: (2023)

A Simple HPLC/DAD Method Validation for the Quantification of Malondialdehyde in Rodent’s Brain
por: Jîtcă, George, et al.
Publicado: (2021)

Application of Micellar Mobile Phase for Quantification of Sulfonamides in Medicated Feeds by HPLC-DAD
por: Patyra, Ewelina, et al.
Publicado: (2021)

Comprehensive Quality Assessment of Kaixin Powder by HPLC–DAD Quantification and HPLC–QTOF-MS/MS Confirmation
por: Wang, Binbin, et al.
Publicado: (2021)

Brew temperature, at fixed brew strength and extraction, has little impact on the sensory profile of drip brew coffee
por: Batali, Mackenzie E., et al.
Publicado: (2020)

Quantification of Barbatusin and 3β-Hydroxy-3-deoxybarbatusin in Plectranthus Species by HPLC-DAD
por: Silva, Maria Goretti de Vasconcelos, et al.
Publicado: (2017)

In-house Validation Method for Quantification of Amoxicillin in Medicated Feedingstuffs with the Use of HPLC-DAD Technique
por: Patyra, Ewelina, et al.
Publicado: (2020)

HPLC-DAD-ESI-QTOF-MS/MS qualitative analysis data and HPLC-DAD quantification data of phenolic compounds of grains from five Australian sorghum genotypes
por: Xiong, Yun, et al.
Publicado: (2020)

Determination of Sorbic Acid in Cheese Samples by Rapid HPLC-DAD Method
por: Özdemir, Ayşe, et al.
Publicado: (2020)

Author Correction: Brew temperature, at fixed brew strength and extraction, has little impact on the sensory profile of drip brew coffee
por: Batali, Mackenzie E., et al.
Publicado: (2021)

Rapid Identification and Simultaneous Quantification of Aristolochic Acids by HPLC-DAD and Confirmations by MS in Aristolochia chilensis Using a Limited Biomass
por: Araya, Michael, et al.
Publicado: (2018)

Development and validation of an HPLC-DAD method for Rapid quantification of vasicine in Adhatoda vasica leaves and commercial products
por: Velichkova, S., et al.
Publicado: (2022)

Coffee Brews: Are They a Source of Macroelements in Human Nutrition?
por: Olechno, Ewa, et al.
Publicado: (2021)

Influence of Various Factors on Caffeine Content in Coffee Brews
por: Olechno, Ewa, et al.
Publicado: (2021)

Safety Pharmacological Evaluation of the Coffee Component, Caffeoylquinic Acid, and Its Metabolites, Using Ex Vivo and In Vitro Profiling Assays
por: Amano, Yuto, et al.
Publicado: (2019)

Simultaneous quantitation of chloroquine and primaquine by UPLC-DAD and comparison with a HPLC-DAD method
por: Miranda, Tiago A, et al.
Publicado: (2015)

Role of Coffee Caffeine and Chlorogenic Acids Adsorption to Polysaccharides with Impact on Brew Immunomodulation Effects
por: Passos, Cláudia P., et al.
Publicado: (2021)

HPLC-DAD quantification of favipiravir in whole blood after extraction from volumetric absorptive microsampling devices
por: Azzahra Rahmadhani, Cahaya, et al.
Publicado: (2023)

Physiochemical Characteristics of Hot and Cold Brew Coffee Chemistry: The Effects of Roast Level and Brewing Temperature on Compound Extraction
por: Rao, Niny Z., et al.
Publicado: (2020)

Ultrafast cold-brewing of coffee by picosecond-pulsed laser extraction
por: Ziefuß, Anna R., et al.
Publicado: (2022)

Effect of grinding, extraction time and type of coffee on the physicochemical and flavour characteristics of cold brew coffee
por: Cordoba, Nancy, et al.
Publicado: (2019)

Feasibility of Ultrasound-Assisted Extraction for Accelerated Cold Brew Coffee Processing: Characterization and Comparison With Conventional Brewing Methods
por: Zhai, Xingchen, et al.
Publicado: (2022)

Phenylindanes in Brewed Coffee Inhibit Amyloid-Beta and Tau Aggregation
por: Mancini, Ross S., et al.
Publicado: (2018)

Quantification of Spent Coffee Ground Extracts by Roast and Brew Method, and Their Utility in a Green Synthesis of Gold and Silver Nanoparticles
por: Yust, Brian G., et al.
Publicado: (2022)

Bioinspired 5-caffeoylquinic acid capped silver nanoparticles using Coffee arabica leaf extract for high-sensitive cysteine detection
por: Harsha Haridas, E. S., et al.
Publicado: (2023)

Ultrasound-assisted extraction optimization and validation of an HPLC-DAD method for the quantification of polyphenols in leaf extracts of Cecropia species
por: Rivera-Mondragón, Andrés, et al.
Publicado: (2019)

Spinochrome Identification and Quantification in Pacific Sea Urchin Shells, Coelomic Fluid and Eggs Using HPLC-DAD-MS
por: Vasileva, Elena A., et al.
Publicado: (2021)

Kinetics and stoichiometry of gallic acid and methyl gallate in scavenging DPPH radical as affected by the reaction solvent
por: Shojaee, Marzieh Sadat, et al.
Publicado: (2022)

Characterization and quantification of flavonoids and saponins in adzuki bean (Vigna angularis L.) by HPLC–DAD–ESI–MS(n) analysis
por: Liu, Rui, et al.
Publicado: (2017)

Stable Radical Content and Anti-Radical Activity of Roasted Arabica Coffee: From In-Tact Bean to Coffee Brew
por: Troup, Gordon J., et al.
Publicado: (2015)

Mineral Composition and Antioxidant Potential of Coffee Beverages Depending on the Brewing Method
por: Janda, Katarzyna, et al.
Publicado: (2020)

Analysis of Volatile Compounds in Coffee Prepared by Various Brewing and Roasting Methods
por: Yu, Ja-Myung, et al.
Publicado: (2021)

Sensory Analysis of Full Immersion Coffee: Cold Brew Is More Floral, and Less Bitter, Sour, and Rubbery Than Hot Brew
por: Batali, Mackenzie E., et al.
Publicado: (2022)

HPLC-DAD Determination of Iodide in Mineral Waters on Phosphatidylcholine Column
por: Tatarczak-Michalewska, Małgorzata, et al.
Publicado: (2019)

Cannot write session to /tmp/vufind_sessions/sess_na4dbqh062dhr6ug4aeun5e8h8