Vojnosanitetski pregled 2015 Volume 72, Issue 11, Pages: 1018-1023
https://doi.org/10.2298/VSP130915096G
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Determination of 5-caffeoylquinic acid (5-CQA) as one of the major classes of chlorogenic acid in commercial tea and coffee samples
Grujić-Letić Nevena (Faculty of Medicine, Novi Sad)
Rakić Branislava (Faculty of Medicine, Novi Sad)
Šefer Emilia (Faculty of Medicine, Novi Sad)
Rakić Dušica (Faculty of Medicine, Novi Sad)
Nedeljković Ivan (Health center “Dr Cvjetković”, Novi Sad)
Kladar Nebojša (Faculty of Medicine, Novi Sad)
Božin Biljana (Faculty of Medicine, Novi Sad)
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.
Keywords: tea, coffee, cinnamates, chromatography, liquid, Serbia
Projekat Ministarstva nauke Republike Srbije, br. OI 172058