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Determination of biologically active substances in roasted coffees using a diode-array HPLC system.

Mayumi Minamisawa1, Shoichiro Yoshida, Nobuharu Takai

  • 1Tokyo College of Medico-Pharmaco Technology, 6-5-12 Higashikasai, Edogawa-ku, Tokyo 134-8530, Japan.

Analytical Sciences : the International Journal of the Japan Society for Analytical Chemistry
|April 2, 2004
PubMed
Summary

This study presents a simple HPLC method for analyzing bioactive compounds in coffee. The sol-gel column efficiently quantifies nicotinic acid and other substances, revealing roasting effects on coffee composition.

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Area of Science:

  • Analytical Chemistry
  • Food Chemistry
  • Pharmacognosy

Background:

  • Coffee contains numerous biologically active compounds.
  • Accurate quantification of these compounds is essential for quality control and understanding health effects.
  • Existing analytical methods may be complex or lack efficiency for simultaneous analysis.

Purpose of the Study:

  • To develop a simple and efficient HPLC method for simultaneous quantitative analysis of key bioactive substances in roasted coffee.
  • To investigate the elution behavior and thermal decomposition of nicotinic acid during coffee roasting.

Main Methods:

  • High-performance liquid chromatography (HPLC) coupled with a diode-array system.
  • Utilized a home-made sol-gel column and an ODS-2 column for separation.

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  • Optimized conditions for simultaneous analysis at a single wavelength (210 nm).
  • Connected two sol-gel columns to enhance separation efficiency (Rs > 1.05).

    • Main Results:

    • A simple HPLC method was established for simultaneous quantitative analysis of nicotinic acid, trigonelline, caffeine, quinolinic acid, tannic acid, and pyrogallic acid.
    • The sol-gel column demonstrated high efficiency for analyzing coffee brew.
    • Optimal separation was achieved by connecting two sol-gel columns.
    • Analysis of nicotinic acid elution suggested thermal decomposition during roasting, with maximum levels in full city roasted coffee.

    Conclusions:

    • The developed HPLC method offers a straightforward approach for analyzing multiple bioactive compounds in coffee.
    • The sol-gel column technology is promising for efficient coffee analysis.
    • Roasting significantly impacts the composition of bioactive compounds, particularly nicotinic acid.