Quantification of Caffeine and Chlorogenic Acid in Green and Roasted Coffee Samples Using HPLC-DAD and Evaluation of the Effect of Degree of Roasting on Their Levels.

Awwad, Shady; Issa, Reem; Alnsour, Lilian; Albals, Dima; Al-Momani, Idrees

Awwad, Shady; Issa, Reem; Alnsour, Lilian; Albals, Dima; Al-Momani, Idrees.

Afiliação

Awwad S; Department of Pharmaceutical Chemistry and Pharmacognosy, Applied Science Private University, Amman 11931, Jordan.
Issa R; Department of Pharmaceutical Sciences, Pharmacological and Diagnostic Research Center (PDRC), Faculty of Pharmacy, Al-Ahliyya Amman University, Amman 19328, Jordan.
Alnsour L; Department of Pharmaceutical Sciences, Pharmacological and Diagnostic Research Center (PDRC), Faculty of Pharmacy, Al-Ahliyya Amman University, Amman 19328, Jordan.
Albals D; Department of Medicinal Chemistry and Pharmacognosy, Faculty of Pharmacy, Yarmouk University, Irbid 21163, Jordan.
Al-Momani I; Department of Chemistry, Faculty of Science, Yarmouk University, Irbid 21163, Jordan.

Molecules ; 26(24)2021 Dec 11.

Article em En | MEDLINE | ID: mdl-34946584

Assuntos

Cafeína/análise; Ácido Clorogênico/análise; Café/química; Manipulação de Alimentos; Temperatura Alta

Palavras-chave

caffeine; chlorogenic acid; coffee; extraction; high-performance liquid chromatography (HPLC); quantification

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Texto completo: 1 Base de dados: MEDLINE Assunto principal: Cafeína / Ácido Clorogênico / Café / Manipulação de Alimentos / Temperatura Alta Idioma: En Ano de publicação: 2021 Tipo de documento: Article

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