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Concentration Changes of Phenolic Compounds During Roasting of Green Coffee Beans Determined by Liquid Chromatography Coupled with Tandem Mass Spectrometry
Authors: Kašpar Michal | Řezková Soňa | Zimová Michaela | Česla Petr
Year: 2023
Type of publication: ostatní - přednáška nebo poster
Page from-to: nestránkováno
Titles:
Language Name Abstract Keywords
eng Concentration Changes of Phenolic Compounds During Roasting of Green Coffee Beans Determined by Liquid Chromatography Coupled with Tandem Mass Spectrometry More than 160 millions of 60kg bags of coffee beans are consumed worldwide every year, according to International Coffee Organization. Coffee thus becomes one of the most popular beverages, not only thanks to its distinctive flavor but also due to its numerous positive effects on the human body. Coffee beans are a rich source of bioactive substances, including phenolic compounds, while many substances are created or transformed during the coffee roasting process. The most frequently studied phenolic compound in coffee is chlorogenic acid and its isomers, responsible for most of coffee's antioxidant activity. However, there are other essential phenols belonging to the class of phenolic acids, alkylphenols, hydroxybenzaldehydes, and others. In this study, an HPLC-MS/MS method was developed for the qualitative analysis of 50 phenolic compounds, and 25 of them were identified in coffee samples. For these 25 compounds, a quantitative method was optimized,validated, and used for monitoring of the concentration changes of phenols during the roasting of Arabica and Robusta coffee beans. Coffee, Roasting; Phenols; Liquid Chromatography

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