High performance liquid chromatography with two simultaneous on-line antioxidant assays : evaluation and comparison of espresso coffees

Mnatsakanyan, Mariam, Goodie, Tiffany A., Conlan, Xavier A., Francis, Paul S., McDermott, Geoffrey P., Barnett, Neil W., Shock, David, Gritti, Fabrice, Guiochon, Georges and Shalliker, R. Andrew 2010, High performance liquid chromatography with two simultaneous on-line antioxidant assays : evaluation and comparison of espresso coffees, Talanta, vol. 81, no. 3, pp. 837-842.

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Title High performance liquid chromatography with two simultaneous on-line antioxidant assays : evaluation and comparison of espresso coffees
Author(s) Mnatsakanyan, Mariam
Goodie, Tiffany A.
Conlan, Xavier A.
Francis, Paul S.
McDermott, Geoffrey P.
Barnett, Neil W.
Shock, David
Gritti, Fabrice
Guiochon, Georges
Shalliker, R. Andrew
Journal name Talanta
Volume number 81
Issue number 3
Start page 837
End page 842
Total pages 6
Publisher Elsevier B.V.
Place of publication Amsterdam, The Netherlands
Publication date 2010-05-15
ISSN 0039-9140
1873-3573
Keyword(s) HPLC
Antioxidant assays
Coffee
Chemiluminescence
Kinetex column
Summary The antioxidant profiles of various espresso coffees were established using HPLC with UV-absorbance detection and two rapid, simultaneous, on-line chemical assays that enabled the relative reactivity of sample components to be screened. The assays were based on (i) the colour change associated with reduction of the 2,2´-diphenyl-1-picrylhydrazyl radical (DPPH•); and (ii) the emission of light (chemiluminescence) upon reaction with acidic potassium permanganate. Results from the two approaches were similar and reflected the complex array of antioxidant species present in the samples. However, some differences in selectivity were observed. Chromatograms generated with the chemiluminescence assay contained more peaks, which was ascribed to the greater sensitivity of the reagent towards minor, readily oxidisable sample components. The three coffee samples produced closely related profiles, signifying their fundamentally similar chemical compositions and origin. Nevertheless, the overall intensity and complexity of the samples in both UV absorption and antioxidant assay chromatograms were aligned with the manufacturers description of flavour intensity and character.
Language eng
Field of Research 030108 Separation Science
Socio Economic Objective 920411 Nutrition
HERDC Research category C1 Refereed article in a scholarly journal
HERDC collection year 2010
Related work DU:30042598
Copyright notice ©2010, Elsevier B.V.
Persistent URL http://hdl.handle.net/10536/DRO/DU:30031283

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