Comparison of GC and HPLC for the quantification of organic acids in coffee

dc.creatorJham, Gulab N.
dc.creatorFernande, Sergio A.
dc.creatorGarcia, Cleverson Fernando
dc.creatorSilva, Alexsandro Araujo da
dc.date2017-12-13T17:11:07Z
dc.date2017-12-13T17:11:07Z
dc.date2001-05-16
dc.date.accessioned2023-09-27T21:26:43Z
dc.date.available2023-09-27T21:26:43Z
dc.identifier1099-1565
dc.identifierhttp://dx.doi.org/10.1002/pca.629
dc.identifierhttp://www.locus.ufv.br/handle/123456789/14974
dc.identifier.urihttps://repositorioslatinoamericanos.uchile.cl/handle/2250/8960722
dc.descriptionA GC and an HPLC method for the quantification of organic acids OAs in coffee have been compared. The GC procedure, employing trimethylsilyl derivatives, was found to be very tedious. The HPLC method, which employed an ion exchange column using a flow gradient of water containing 1% phosphoric acid and UV detection (210 nm), was found to be much simpler for the quantification of eight organic acids (oxalic, succinic, fumaric, malic, tartaric, citric, quinic and fumaric acids) in four representative coffee samples. The HPLC procedure was more convenient than that described in the literature since no pre-purification was required for quantification of the OAs.
dc.formatpdf
dc.formatapplication/pdf
dc.languageeng
dc.publisherPhytochemical Analysis
dc.relation13(2), p. 99-104, Mar.-Apr. 2002
dc.rightsOpen Access
dc.subjectGC
dc.subjectHPLC
dc.subjectQuantitative determination
dc.subjectOrganic acids
dc.subjectCoffee
dc.titleComparison of GC and HPLC for the quantification of organic acids in coffee
dc.typeArtigo


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