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HPLC Analysis of chlorogenic acid lactones in roasted coffee

โœ Scribed by Carolin Bennat; Ulrich H. Engelhardt; Andrea Kiehne; Frank -Michael Wirries; Hans Gerhard Maier

Book ID
112495801
Publisher
Springer
Year
1994
Tongue
English
Weight
403 KB
Volume
199
Category
Article
ISSN
0044-3026

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Determination of Chlorogenic Acids with
Determination of Chlorogenic Acids with Lactones in Roasted Coffee
โœ Schrader, Kirsten; Kiehne, Andrea; Engelhardt, Ulrich H; Gerhard Maier, Hans ๐Ÿ“‚ Article ๐Ÿ“… 1996 ๐Ÿ› John Wiley and Sons ๐ŸŒ English โš– 530 KB

An HPLC method has been developed which allowed the determination of mono-and dicaffeoylquinic acids (CQA and di-CQA), corresponding lactones (CQL) and feruloylquinic acids (FQA) in roasted coffee within one chromatographic run. The elution order was verified by isolation of the individual compounds

A study of the effect of roasting on the
A study of the effect of roasting on the chlorogenic acid composition of coffee using HPLC
โœ L.C. Trugo; R. Macrae ๐Ÿ“‚ Article ๐Ÿ“… 1984 ๐Ÿ› Elsevier Science ๐ŸŒ English โš– 371 KB

A method, based on HPLC, described in our previous publication for the ana,!ysis of chlorogenic acids in instant coffee, was used in a study of the effect of roasting on the chlorogenic acid composition of Arabica and Robusta coffee. The degradation of seven chlorogenic acids was followed during roa