Lignans, compounds with two phenylpropanoid units, are present in high number of foodstuffs and beverages including coffee[1,2]. Our aim was to develop a new analytical method to quantify three lignans, i.e., secoisolariciresinol (SECO), lariciresinol (LARI) and matairesinol (MAT) in espresso (EC) and ground coffee by using HPLC-MS/MS Triple Quadrupole. Hence, different extraction methods including acid hydrolysis and enzymatic digestion have been evaluated. Subsequently, the most performing process was validated and applied to various coffee samples. Both SECO (from 27.9 to 52.0 µg l-1 in EC; from 84.4 to 257.8 µg Kg-1 in ground coffee) and LARI (from 5.3 to 27.8 µg l-1 in EC; from 26.1 to 86.2 µg Kg-1 in ground coffee) have been found in all coffee samples. Regular consumption of coffee can contribute to dietary lignan intakes. References 1. “Plant and mammalian lignans: a review of source, intake, metabolism, intestinal bacteria and health”. J. M. Landete. (2012) Food Research International, 46, 410-424. 2. “Chromatographic analysis of lignans”. S. M. Willför, A. I. Smeds, B. R. Holmbom. (2006) Journal of Chromatography A, 1112, 64-77.
A new analytical method for the quantification of three Lignans in Coffee by HPLC-MS/MS Triple Quadrupole.
S. Angeloni;G. Caprioli;KHAMITOVA, GULZHAN;G. Sagratini;S. Vittori
2018-01-01
Abstract
Lignans, compounds with two phenylpropanoid units, are present in high number of foodstuffs and beverages including coffee[1,2]. Our aim was to develop a new analytical method to quantify three lignans, i.e., secoisolariciresinol (SECO), lariciresinol (LARI) and matairesinol (MAT) in espresso (EC) and ground coffee by using HPLC-MS/MS Triple Quadrupole. Hence, different extraction methods including acid hydrolysis and enzymatic digestion have been evaluated. Subsequently, the most performing process was validated and applied to various coffee samples. Both SECO (from 27.9 to 52.0 µg l-1 in EC; from 84.4 to 257.8 µg Kg-1 in ground coffee) and LARI (from 5.3 to 27.8 µg l-1 in EC; from 26.1 to 86.2 µg Kg-1 in ground coffee) have been found in all coffee samples. Regular consumption of coffee can contribute to dietary lignan intakes. References 1. “Plant and mammalian lignans: a review of source, intake, metabolism, intestinal bacteria and health”. J. M. Landete. (2012) Food Research International, 46, 410-424. 2. “Chromatographic analysis of lignans”. S. M. Willför, A. I. Smeds, B. R. Holmbom. (2006) Journal of Chromatography A, 1112, 64-77.I documenti in IRIS sono protetti da copyright e tutti i diritti sono riservati, salvo diversa indicazione.
