Determination of phenolic acids in coffee by micellar electrokinetic chromatography

dc.creatorRisso, EM
dc.creatorPeres, RG
dc.creatorAmaya-Farfan, J
dc.date2007
dc.date2014-11-17T12:46:44Z
dc.date2015-11-26T17:37:51Z
dc.date2014-11-17T12:46:44Z
dc.date2015-11-26T17:37:51Z
dc.date.accessioned2018-03-29T00:19:32Z
dc.date.available2018-03-29T00:19:32Z
dc.identifierFood Chemistry. Elsevier Sci Ltd, v. 105, n. 4, n. 1578, n. 1582, 2007.
dc.identifier0308-8146
dc.identifierWOS:000249078200033
dc.identifier10.1016/j.foodchem.2007.03.028
dc.identifierhttp://www.repositorio.unicamp.br/jspui/handle/REPOSIP/79580
dc.identifierhttp://www.repositorio.unicamp.br/handle/REPOSIP/79580
dc.identifierhttp://repositorio.unicamp.br/jspui/handle/REPOSIP/79580
dc.identifier.urihttp://repositorioslatinoamericanos.uchile.cl/handle/2250/1286070
dc.descriptionA seven-minute micellar electrokinetic chromatography analytical procedure capable of resolving the five principal phenolic acids in coffee, including the isomers of 5-caffcoylquinic acid (5-CQA), 4-CQA and 3-CQA, caffeic acid and ferulic acid is reported. The electrophoretic conditions consisted of an SDS (70 mM)-phosphate (17.6 mM)-methanol (5% v/v) buffer system, pH 2.5, 22.1 degrees C, -17 kV and detection at 325 nm. The Joule effect and the possible interactions between the buffer components and temperature with respect to peak quality, resolution and selectivity were assessed in the concentration range of 25-900 mu g/mL. Performance evaluation of the system used a 3(3-7) factorial design at the 95% confidence level. The lowest correlation coefficient for linearity was 0.99888 for the 4-CQA. Limits of detection and quantification were 0.98 and 4 mu g/mL. The method was tested with both green and roasted coffee beans using four systems of extraction. (c) 2007 Elsevier Ltd. All rights reserved.
dc.description105
dc.description4
dc.description1578
dc.description1582
dc.languageen
dc.publisherElsevier Sci Ltd
dc.publisherOxford
dc.publisherInglaterra
dc.relationFood Chemistry
dc.relationFood Chem.
dc.rightsfechado
dc.rightshttp://www.elsevier.com/about/open-access/open-access-policies/article-posting-policy
dc.sourceWeb of Science
dc.subjectHPCE
dc.subjectcapillary electrophoresis
dc.subjectMEKC
dc.subjectphenolic acids
dc.subjectchlorogenic acid
dc.subjectferulic acid
dc.subjectcaffeic acid
dc.subjectChlorogenic Acid
dc.subjectCapillary-electrophoresis
dc.subjectActive Ingredients
dc.subjectFerulic Acid
dc.titleDetermination of phenolic acids in coffee by micellar electrokinetic chromatography
dc.typeArtículos de revistas


Este ítem pertenece a la siguiente institución