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Concurrent HPLC detection of javamide‐I/‐II, caffeine, 3‐ O‐caffeoylquinic acid, 4‐O‐caffeoylquinic acid and 5‐O‐caffeoylquinic acid; their comparative quantification and disparity in ground and instant coffees
Author(s) -
Park Jae B.
Publication year - 2019
Publication title -
separation science plus
Language(s) - English
Resource type - Journals
ISSN - 2573-1815
DOI - 10.1002/sscp.201900022
Subject(s) - caffeine , high performance liquid chromatography , chemistry , chromatography , coffee grounds , coffee bean , instant , detection limit , green coffee , chromatography detector , food science , biology , endocrinology
Recent reports suggest that javamide‐I/‐II found in coffee contain anti‐inflammatory activity greater than 3‐O‐caffeoylquinic acid, 4‐O‐caffeoylquinic acid, 5‐O‐caffeoylquinic acid and caffeine. However, there is little information about javamide‐I/‐II amounts in coffee products, impossible to assess their biological activity. Furthermore, there is no reported high‐performance liquid chromatography method to simultaneously measure javamide‐I/‐II, 3‐, 4‐ and 5‐O‐caffeoylquinic acids, and caffeine. Therefore, a high‐performance liquid chromatography method was developed with a photo diode array detector to measure these compounds concurrently in coffee products. A developed high‐performance liquid chromatography method showed a limit of detection (0.005 mg) and linear correlation coefficient of determination higher than 0.99 for javamide‐I/‐II. Also, using this method, great resolution and reproducibility were attained in analyzing coffee products (five ground and seven instant coffees). Javamide‐I/‐II (≤0.25 and ≤1.79 mg/g) were detected in seven and nine coffee products, respectively. However, 3‐, 4‐ and 5‐O‐caffeoylquinic acids (0.7–14.7 mg/g) and caffeine (10–41 mg/g) were detected in all coffee products. These data suggest higher discrepancy of javamide‐I/‐II than caffeine, 3‐, 4‐ and 5‐O‐caffeoylquinic acids in coffee products. Altogether, this high‐performance liquid chromatography method can be used in simultaneously measuring javamide‐I/‐II, caffeine, 3‐, 4‐ and 5‐O‐caffeoylquinic acids, and significant disparity in their quantities, especially javamide‐I/‐II, may be found in ground and instant coffees.