A new analytical method for the simultaneous quantification of isoflavones and lignans in 25 green coffee samples by HPLC-MS/MS.

Biochanin A (PubChem CID 5280373) Daidzein (PubChem CID 5281708) Daidzin (PubChem CID 107971) Extraction process Formononetin (PubChem CID 5280378) Genistein (PubChem CID 5280961) Genistin (PubChem CID 5281377) Green coffee HPLC-MS/MS Isoflavone Lariciresinol (PubChem CID 332427) Lignan Matairesinol (PubChem CID 119205) Phytoestrogen Secoisolariciresinol (PubChem CID 65373)

Journal

Food chemistry
ISSN: 1873-7072
Titre abrégé: Food Chem
Pays: England
ID NLM: 7702639

Informations de publication

Date de publication:
27 Apr 2020
Historique:
received: 29 07 2019
revised: 21 04 2020
accepted: 25 04 2020
pubmed: 11 5 2020
medline: 11 5 2020
entrez: 11 5 2020
Statut: aheadofprint

Résumé

Green coffee, the raw material of roasted coffee and coffee beverages, is one of the most widely traded commodities worldwide. There is a dearth of studies on its content in phytoestrogens such as isoflavones and lignans. Previously, we developed an efficient method for the simultaneous quantification of 6 isoflavones (daidzin, genistin, daidzein, genistein, formononetin and biochanin A) and 3 lignans (secoisolariciresinol, matairesinol and lariciresinol) in green coffee by using HPLC-MS/MS. Several extraction processes were evaluated and the best performing, base hydrolysis followed by enzymatic digestion, was validated and used to analyse 25 different coffee samples, 1 Coffea canephora and 24 Coffea arabica, from different countries. Lignans (total content: 286.5-8131.8 µg kg

Identifiants

pubmed: 32387932
pii: S0308-8146(20)30786-X
doi: 10.1016/j.foodchem.2020.126924
pii:
doi:

Types de publication

Journal Article

Langues

eng

Sous-ensembles de citation

IM

Pagination

126924

Informations de copyright

Copyright © 2020 Elsevier Ltd. All rights reserved.

Déclaration de conflit d'intérêts

Declaration of Competing Interest The authors declare that they have no known competing financial interests or personal relationships that could have appeared to influence the work reported in this paper.

Auteurs

Simone Angeloni (S)

School of Pharmacy, University of Camerino, via Sant' Agostino 1, 62032 Camerino, Italy; International Hub for Coffee Research and Innovation, Belforte del Chienti (MC), Italy.

Luciano Navarini (L)

illycaffè S.p.A., via Flavia 110, Trieste I-34147, Italy.

Gulzhan Khamitova (G)

School of Pharmacy, University of Camerino, via Sant' Agostino 1, 62032 Camerino, Italy; International Hub for Coffee Research and Innovation, Belforte del Chienti (MC), Italy.

Filippo Maggi (F)

School of Pharmacy, University of Camerino, via Sant' Agostino 1, 62032 Camerino, Italy.

Gianni Sagratini (G)

School of Pharmacy, University of Camerino, via Sant' Agostino 1, 62032 Camerino, Italy.

Sauro Vittori (S)

School of Pharmacy, University of Camerino, via Sant' Agostino 1, 62032 Camerino, Italy.

Giovanni Caprioli (G)

School of Pharmacy, University of Camerino, via Sant' Agostino 1, 62032 Camerino, Italy. Electronic address: giovanni.caprioli@unicam.it.

Classifications MeSH