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Characterization and estimation of proanthocyanidins and other phenolics in coffee pulp (Coffea arabica) by thiolysis-high-performance liquid chromatography.
J Agric Food Chem. 2004 Mar 10; 52(5):1344-9.JA

Abstract

Fresh and 3-day-old coffee pulp of the Arabica variety were analyzed for polyphenol composition followed by characterization by two different methods. The first method consisted in subjecting coffee pulp powder to direct thiolysis. For the second method, coffee pulp was subjected to successive solvent extractions, followed by thiolysis. Quantification of phenolic compounds was then achieved by high-performance liquid chromatography (HPLC) analysis of thiolysis products. Four major classes of polyphenols were identified: flavan-3-ols (monomers and procyanidins), hydroxycinnamic acids, flavonols, and anthocyanidins. Differences in concentration of procyanidins were observed between fresh and 3-day-old coffee pulp. Constitutive units were mainly epicatechin, representing more than 90% of the proanthocyanidin units, with average degrees of polymerization in the range of 3.8-9.1. Monomer to hexamer units of flavan-3-ols from fresh coffee pulp were separated by normal-phase HPLC. Molecular size of oligomeric proanthocyanidins was obtained by matrix-assisted laser desorption ionization time-of-flight mass spectrometry (MALDI-TOF MS). Results obtained confirm the presence of oligomers of the flavan-3-ol (-)-epicatechin.

Authors+Show Affiliations

Institut de Recherche pour le Développement, Case 925, 163 Avenue de Luminy, Cedex 09, F-13288, Marseille, France.No affiliation info availableNo affiliation info availableNo affiliation info availableNo affiliation info availableNo affiliation info available

Pub Type(s)

Journal Article
Research Support, Non-U.S. Gov't

Language

eng

PubMed ID

14995144

Citation

Ramirez-Coronel, Maria Ascencion, et al. "Characterization and Estimation of Proanthocyanidins and Other Phenolics in Coffee Pulp (Coffea Arabica) By Thiolysis-high-performance Liquid Chromatography." Journal of Agricultural and Food Chemistry, vol. 52, no. 5, 2004, pp. 1344-9.
Ramirez-Coronel MA, Marnet N, Kolli VS, et al. Characterization and estimation of proanthocyanidins and other phenolics in coffee pulp (Coffea arabica) by thiolysis-high-performance liquid chromatography. J Agric Food Chem. 2004;52(5):1344-9.
Ramirez-Coronel, M. A., Marnet, N., Kolli, V. S., Roussos, S., Guyot, S., & Augur, C. (2004). Characterization and estimation of proanthocyanidins and other phenolics in coffee pulp (Coffea arabica) by thiolysis-high-performance liquid chromatography. Journal of Agricultural and Food Chemistry, 52(5), 1344-9.
Ramirez-Coronel MA, et al. Characterization and Estimation of Proanthocyanidins and Other Phenolics in Coffee Pulp (Coffea Arabica) By Thiolysis-high-performance Liquid Chromatography. J Agric Food Chem. 2004 Mar 10;52(5):1344-9. PubMed PMID: 14995144.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Characterization and estimation of proanthocyanidins and other phenolics in coffee pulp (Coffea arabica) by thiolysis-high-performance liquid chromatography. AU - Ramirez-Coronel,Maria Ascencion, AU - Marnet,Nathalie, AU - Kolli,V S Kumar, AU - Roussos,Sevastianos, AU - Guyot,Sylvain, AU - Augur,Christopher, PY - 2004/3/5/pubmed PY - 2004/5/5/medline PY - 2004/3/5/entrez SP - 1344 EP - 9 JF - Journal of agricultural and food chemistry JO - J Agric Food Chem VL - 52 IS - 5 N2 - Fresh and 3-day-old coffee pulp of the Arabica variety were analyzed for polyphenol composition followed by characterization by two different methods. The first method consisted in subjecting coffee pulp powder to direct thiolysis. For the second method, coffee pulp was subjected to successive solvent extractions, followed by thiolysis. Quantification of phenolic compounds was then achieved by high-performance liquid chromatography (HPLC) analysis of thiolysis products. Four major classes of polyphenols were identified: flavan-3-ols (monomers and procyanidins), hydroxycinnamic acids, flavonols, and anthocyanidins. Differences in concentration of procyanidins were observed between fresh and 3-day-old coffee pulp. Constitutive units were mainly epicatechin, representing more than 90% of the proanthocyanidin units, with average degrees of polymerization in the range of 3.8-9.1. Monomer to hexamer units of flavan-3-ols from fresh coffee pulp were separated by normal-phase HPLC. Molecular size of oligomeric proanthocyanidins was obtained by matrix-assisted laser desorption ionization time-of-flight mass spectrometry (MALDI-TOF MS). Results obtained confirm the presence of oligomers of the flavan-3-ol (-)-epicatechin. SN - 0021-8561 UR - https://www.unboundmedicine.com/medline/citation/14995144/Characterization_and_estimation_of_proanthocyanidins_and_other_phenolics_in_coffee_pulp__Coffea_arabica__by_thiolysis_high_performance_liquid_chromatography_ L2 - https://doi.org/10.1021/jf035208t DB - PRIME DP - Unbound Medicine ER -