Version 1
: Received: 17 September 2019 / Approved: 18 September 2019 / Online: 18 September 2019 (17:21:05 CEST)
How to cite:
Beltrán-Medina, E.A.; Guatemala-Morales, G.M.; Corona-González, R.I.; Padilla-Camberos, E.; Mondragón-Cortez, P.M.; Ruiz-Palomino, P.; Arriola-Guevara, E. Evaluation of the Analytical Conditions for the Determination of Chlorogenic Acid in Coffee Silverskin. Preprints2019, 2019090213. https://doi.org/10.20944/preprints201909.0213.v1
Beltrán-Medina, E.A.; Guatemala-Morales, G.M.; Corona-González, R.I.; Padilla-Camberos, E.; Mondragón-Cortez, P.M.; Ruiz-Palomino, P.; Arriola-Guevara, E. Evaluation of the Analytical Conditions for the Determination of Chlorogenic Acid in Coffee Silverskin. Preprints 2019, 2019090213. https://doi.org/10.20944/preprints201909.0213.v1
Beltrán-Medina, E.A.; Guatemala-Morales, G.M.; Corona-González, R.I.; Padilla-Camberos, E.; Mondragón-Cortez, P.M.; Ruiz-Palomino, P.; Arriola-Guevara, E. Evaluation of the Analytical Conditions for the Determination of Chlorogenic Acid in Coffee Silverskin. Preprints2019, 2019090213. https://doi.org/10.20944/preprints201909.0213.v1
APA Style
Beltrán-Medina, E.A., Guatemala-Morales, G.M., Corona-González, R.I., Padilla-Camberos, E., Mondragón-Cortez, P.M., Ruiz-Palomino, P., & Arriola-Guevara, E. (2019). Evaluation of the Analytical Conditions for the Determination of Chlorogenic Acid in Coffee Silverskin. Preprints. https://doi.org/10.20944/preprints201909.0213.v1
Chicago/Turabian Style
Beltrán-Medina, E.A., Priscilla Ruiz-Palomino and Enrique Arriola-Guevara. 2019 "Evaluation of the Analytical Conditions for the Determination of Chlorogenic Acid in Coffee Silverskin" Preprints. https://doi.org/10.20944/preprints201909.0213.v1
Abstract
Chlorogenic acid or 5-Caffeoylquinic acid is a polyphenolic component present in coffee and its by-products. Chlorogenic acid has been shown to exert biological properties, particularly in relation to glucose and lipid metabolism, including antibacterial, antioxidant, anti-inflammatory activities, among others. Due to its importance, it is necessary to evaluate the reliability of the analytical method for its determination in complex matrices such as food. In this work, different methods of chlorogenic acid extraction in coffee Silverskin were studied, as well as its quantification by HPLC. The results showed that the method of extraction with a mixture of methanol:water (3:1 v/v) in an ultrasonic bath, favored the recovery of chlorogenic acid with a recovery of 77.44%. The instrument detection limit for chlorogenic acid was 3.311 µg/mL and the quantification limit was 11.037 µg/mL. For coffee Silverskin, the concentration obtained of chlorogenic acid by the three extraction methods evaluated was in the range of 57 to 224 mg/kg of coffee silverskin (dry basis).
Chemistry and Materials Science, Analytical Chemistry
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This is an open access article distributed under the Creative Commons Attribution License which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.
