HPLC Analysis of Carbohydrates in Wines and Instant Coffees Using Anion Exchange Chromatography Coupled to Pulsed Amperometric Detection

Journal of Agricultural and Food Chemistry (Impact Factor: 2.91). 02/1996; 44:507-511. DOI: 10.1021/jf9406065


Carbohydrates (arabinose, fructose, fucose, galactose, glucose, mannose, rhamnose, ribose, sucrose, xylose, and the alditol mannitol) have been analyzed in wines and instant coffees, using anion exchange chromatography coupled to pulsed amperometric detection. Good separation and resolution of the 11 compounds were obtained using just nanopure water as eluent, although rinsing the column with 0.2 M NaOH was necessary to avoid gradual decline in column resolution. Coffee solution, red wines, and rose wines needed a cleanup process by solid-phase extraction on C18 cartridges. Arabinose, galactose, glucose, xylose, mannose, fructose, and ribose were detected and quantified in red wines using melezitose as internal standard. In the case of the coffee samples mannitol, fucose, arabinose, rhamnose, galactose, glucose, sucrose, mannose, and fructose were quantified and differences between unadulterated and adulterated coffees could be detected. Keywords: Pulsed amperometric detection; HPLC; carbohydrates; wines; coffees

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    • "They are based on the determination of different compounds, e.g., volatile compounds, caffeine, tannins and polyphenols, lipids, individual carbohydrates like sucrose, glucose, fructose, arabinose, galactose, polysaccharides like cellulose, amino acids, vitamins B3 and PP, chlorogenic acid, trigonelline, and minerals (Bernal et al. 1996; Costa Freitas and Mosca 1999; Anderson and Smith 2002; Villarreal et al. 2009; Hecimovic et al. 2011; Wei et al. 2011). These chemical species are often measured for the purpose of discriminating coffee varieties and brands or determinting the coffee origin (Bernal et al. 1996; Costa Freitas and Mosca 1999; Anderson and Smith 2002; Villarreal et al. 2009; Hecimovic et al. 2011). However, it should be considered that all stages involved in the production of coffee, from coffee harvesting to roasting, can change the composition of the final product (Anderson and Smith 2002; Mussatto et al. 2011). "
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    ABSTRACT: Although the content of elements in coffee is only about 5 % (m/m), it seems to be a good indicator of the coffee authenticity. Apparently, it can bring the useful information about individual elemental patterns that are distinctive to the origin of growing soils for coffee plants in addition to cultivation and environmental conditions used. The elemental analysis of coffee by means of instrumental measurement methods may have other uses. It can be used to prove the high quality and safety of raw coffee beans, various coffee byproducts, and the final coffee product in the market. Commonly, different atomic absorption and emission spectrometry and instrumental neutron activation analysis methods are used to determine concentrations of various elements in green, roasted, and ground or instant coffees and coffee infusions, but these samples have to be suitably prepared prior to the analysis.
    Food Analytical Methods 04/2013; 6(2-2):598-613. DOI:10.1007/s12161-012-9467-6 · 1.96 Impact Factor
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    • "A plethora of techniques has been developed in order to establish suitable parameters and markers for adulterations of ground roasted coffee and instant or soluble coffee. Most of the analytical techniques were based on determination of the carbohydrate chromatographic profiles coupled to multivariate statistical analysis of chromatographic data (Blanc et al., 1989; Davis et al., 1990; Berger et al., 1991; Prodolliet et al., 1995; Bernal et al., 1996), and the overall conclusion was that it is possible to establish quantifiable limits for the presence of specific carbohydrates in the products (e.g. xylose, glucose and "
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    ABSTRACT: The objective of the present study was to verify the feasibility of detection of coffee adulteration with roasted barley by a comparative analysis of the volatile profiles of both coffee and barley, pure and mixed, at several roasting degrees. The methodology was based on a GC-MS analysis of the headspace volatiles of several samples of ground roasted coffee and barley. The collection and concentration of the headspaces was performed by solid phase micro-extraction (SPME). The separation of the non- adulterated and adulterated samples was accomplished by application of principal component analysis (PCA) to the chromatographic data obtained. It was observed that, the highest the degree of roast, the more easily discriminated were the adulterated samples, allowing for detection of adulterations with as low as 1% (w/w) roasted barley in dark roasted coffee samples.
    Journal of Food Composition and Analysis 05/2009; 22(3):257-261. DOI:10.1016/j.jfca.2008.10.015 · 1.99 Impact Factor
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    ABSTRACT: High performance liquid chromatographic analysis of carbohydrates is a real challenge; because these compounds exhibit similar chemical and physical properties, they are more difficult to analyze than most other classes of compounds, to date no single chromatographic column or method being capable of separating all carbohydrates. Choosing the best column for carbohydrates analysis requires consideration of stationary phase chemistry, retention capacity, particle size and column dimensions. This research focuses on mono-and di-saccharides analysis, represented here by arabinose, fructose, glucose, saccharose and maltose, different commercially available columns being tested; isocratic separations were achieved using as mobile phase different acetonitrile / water mixtures at 1.2 mL min-1. A test carbohydrate mixture was used and the resulted separations were compared in order to select the best suited column.
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