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Isolation and determination of alpha-dicarbonyl compounds by RP-HPLC-DAD in green and roasted coffee.
J Agric Food Chem. 2007 Oct 31; 55(22):8877-82.JA

Abstract

Glyoxal, methylglyoxal, and diacetyl formed as Maillard reaction products in heat-treated food were determined in coffee extracts (coffee brews) obtained from green beans and beans with different degrees of roast. The compounds have been reported to be mutagenic in vitro and genotoxic in experimental animals in a number of papers. More recently, alpha-dicarbonyl compounds have been implicated in the glycation process. Our data show that small amounts of glyoxal and methylglyoxal occur naturally in green coffee beans. Their concentrations increase in the early phases of the roasting process and then decline. Conversely, diacetyl is not found in green beans and forms later in the roasting process. Therefore, light and medium roasted coffees had the highest glyoxal and methylglyoxal content, whereas dark roasted coffee contained smaller amounts of glyoxal, methylglyoxal, and diacetyl. For the determination of coffee alpha-dicarbonyl compounds, a reversed-phase high performance liquid chromatography with a diode array detector (RP-HPLC-DAD) method was devised that involved the elimination of interfering compounds, such as chlorogenic acids, by solid phase extraction (SPE) and their derivatization with 1,2-diaminobenzene to give quinoxaline derivatives. Checks of SPE and derivatization conditions to verify recovery and yield, respectively, resulted in rates of 100%. The results of the validation procedure showed that the proposed method is selective, precise, accurate, and sensitive.

Authors+Show Affiliations

Department of Pharmaceutical Chemistry, Faculty of Pharmacy, University of Pavia, Via Taramelli 12, 27100 Pavia, Italy.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

17927199

Citation

Daglia, Maria, et al. "Isolation and Determination of Alpha-dicarbonyl Compounds By RP-HPLC-DAD in Green and Roasted Coffee." Journal of Agricultural and Food Chemistry, vol. 55, no. 22, 2007, pp. 8877-82.
Daglia M, Papetti A, Aceti C, et al. Isolation and determination of alpha-dicarbonyl compounds by RP-HPLC-DAD in green and roasted coffee. J Agric Food Chem. 2007;55(22):8877-82.
Daglia, M., Papetti, A., Aceti, C., Sordelli, B., Spini, V., & Gazzani, G. (2007). Isolation and determination of alpha-dicarbonyl compounds by RP-HPLC-DAD in green and roasted coffee. Journal of Agricultural and Food Chemistry, 55(22), 8877-82.
Daglia M, et al. Isolation and Determination of Alpha-dicarbonyl Compounds By RP-HPLC-DAD in Green and Roasted Coffee. J Agric Food Chem. 2007 Oct 31;55(22):8877-82. PubMed PMID: 17927199.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Isolation and determination of alpha-dicarbonyl compounds by RP-HPLC-DAD in green and roasted coffee. AU - Daglia,Maria, AU - Papetti,Adele, AU - Aceti,Camilla, AU - Sordelli,Barbara, AU - Spini,Valentina, AU - Gazzani,Gabriella, Y1 - 2007/10/10/ PY - 2007/10/12/pubmed PY - 2007/12/28/medline PY - 2007/10/12/entrez SP - 8877 EP - 82 JF - Journal of agricultural and food chemistry JO - J. Agric. Food Chem. VL - 55 IS - 22 N2 - Glyoxal, methylglyoxal, and diacetyl formed as Maillard reaction products in heat-treated food were determined in coffee extracts (coffee brews) obtained from green beans and beans with different degrees of roast. The compounds have been reported to be mutagenic in vitro and genotoxic in experimental animals in a number of papers. More recently, alpha-dicarbonyl compounds have been implicated in the glycation process. Our data show that small amounts of glyoxal and methylglyoxal occur naturally in green coffee beans. Their concentrations increase in the early phases of the roasting process and then decline. Conversely, diacetyl is not found in green beans and forms later in the roasting process. Therefore, light and medium roasted coffees had the highest glyoxal and methylglyoxal content, whereas dark roasted coffee contained smaller amounts of glyoxal, methylglyoxal, and diacetyl. For the determination of coffee alpha-dicarbonyl compounds, a reversed-phase high performance liquid chromatography with a diode array detector (RP-HPLC-DAD) method was devised that involved the elimination of interfering compounds, such as chlorogenic acids, by solid phase extraction (SPE) and their derivatization with 1,2-diaminobenzene to give quinoxaline derivatives. Checks of SPE and derivatization conditions to verify recovery and yield, respectively, resulted in rates of 100%. The results of the validation procedure showed that the proposed method is selective, precise, accurate, and sensitive. SN - 0021-8561 UR - https://www.unboundmedicine.com/medline/citation/17927199/Isolation_and_determination_of_alpha_dicarbonyl_compounds_by_RP_HPLC_DAD_in_green_and_roasted_coffee_ L2 - https://dx.doi.org/10.1021/jf071917l DB - PRIME DP - Unbound Medicine ER -