Extraction of soluble sugars from green coffee beans using hot water and quantification by a chromatographic method without an organic solvent

• Autorzy: Constantino Leonel Vinicius , Zeffa Douglas Mariani , Koltun Alessandra , Urbano Mariana Ragassi , Sanzovo Alisson Wilson Santos , Nixdorf Suzana Lucy

Identyfikatory

DOI

10.1556/1326.2020.00704

• Języki publikacji: EN

Abstrakty

EN

An optimal condition for extraction of soluble sugars from green coffee using water and a validated chromatographic method for its separation and quantification were proposed in this research. An orbital incubator shaker (OIS) and microwave-assisted extraction (MAE) were the 2 techniques used to extract soluble sugars. In such experiments, the variables: sample amount (300, 400, and 500 mg), time (30, 60, and 90 min), and temperature (30, 45, and 60 °C) were tested. The separation of sugars was performed in a chromatographic system (high-performance liquid chromatography refractive index detector [HPLC-RID]), which presented the selectivity for the analytes, a limit of detection of 0.020 g/L, a limit of quantification of 0.0625 g/L, and recovery rates greater than 95%. The repeatability and inter-day precision had low dispersion, RSD < 2.0% and < 3.0%, respectively. Sucrose content ranged from 0.65 to 2.39 g/L using an OIS and from 1.19 to 2.72 g/L by MAE, while glucose and fructose concentration varied from 0.08 to 0.12 g/L using both methods. The OIS technique is preferably indicated for extraction of soluble sugars at the following conditions: 500 mg of grounded green coffee, 90 min, and 60 °C. The proposed method for soluble sugar extraction and quantification may be applied in research laboratories and food industries since it is a low-cost and environment-friendly technique.

Słowa kluczowe

EN

carbohydrates; HPLC-RID; orbital incubator shaker; microwave-assisted extraction

• Wydawca: University of Silesia in Katowice ; Akademiai Kiado
• Czasopismo: Acta Chromatographica
• Rocznik: 2020
• Tom: Vol. 32, no. 4
• Strony: 242--246
• Opis fizyczny: Bibliogr. 41 poz., rys.

Twórcy

autor

Constantino Leonel Vinicius

• Universidade Estadual de Londrina (UEL), Rod. Celso Garcia Cid, Km 380, 86057-970, Londrina, PR, Brazil

autor

Zeffa Douglas Mariani

• Universidade Estadual de Maringá (UEM), Avenida Colombo, 5790, 87020-900, Maringá, PR, Brazil

autor

Koltun Alessandra

• Universidade Estadual de Maringá (UEM), Avenida Colombo, 5790, 87020-900, Maringá, PR, Brazil

autor

Urbano Mariana Ragassi

• Universidade Estadual de Londrina (UEL), Rod. Celso Garcia Cid, Km 380, 86057-970, Londrina, PR, Brazil

autor

Sanzovo Alisson Wilson Santos

• Universidade Estadual de Londrina (UEL), Rod. Celso Garcia Cid, Km 380, 86057-970, Londrina, PR, Brazil

autor

Nixdorf Suzana Lucy

• Universidade Estadual de Londrina (UEL), Rod. Celso Garcia Cid, Km 380, 86057-970, Londrina, PR, Brazil

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Uwagi

PL

Opracowanie rekordu ze środków MNiSW, umowa Nr 461252 w ramach programu "Społeczna odpowiedzialność nauki" - moduł: Popularyzacja nauki i promocja sportu (2020).