Isolation and determination of alpha-dicarbonyl compounds by RP-HPLC-DAD in green and roasted coffee

Journal of Agricultural and Food Chemistry
Maria DagliaGabriella Gazzani

Abstract

Glyoxal, methylglyoxal, and diacetyl formed as Maillard reaction products in heat-treated food were determined in coffee extracts (coffee brews) obtained from green beans and beans with different degrees of roast. The compounds have been reported to be mutagenic in vitro and genotoxic in experimental animals in a number of papers. More recently, alpha-dicarbonyl compounds have been implicated in the glycation process. Our data show that small amounts of glyoxal and methylglyoxal occur naturally in green coffee beans. Their concentrations increase in the early phases of the roasting process and then decline. Conversely, diacetyl is not found in green beans and forms later in the roasting process. Therefore, light and medium roasted coffees had the highest glyoxal and methylglyoxal content, whereas dark roasted coffee contained smaller amounts of glyoxal, methylglyoxal, and diacetyl. For the determination of coffee alpha-dicarbonyl compounds, a reversed-phase high performance liquid chromatography with a diode array detector (RP-HPLC-DAD) method was devised that involved the elimination of interfering compounds, such as chlorogenic acids, by solid phase extraction (SPE) and their derivatization with 1,2-diaminobenzene to give qui...Continue Reading

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Citations

Mar 3, 2012·Analytical and Bioanalytical Chemistry·Sabrina GensbergerMonika Pischetsrieder
Nov 30, 2011·Journal of Agricultural and Food Chemistry·Mareen Smuda, Marcus A Glomb
Jun 26, 2012·Journal of Agricultural and Food Chemistry·Julia DegenThomas Henle
Mar 5, 2013·Journal of Agricultural and Food Chemistry·Sabrina GensbergerMonika Pischetsrieder
Feb 22, 2013·Journal of Agricultural and Food Chemistry·Mareen Smuda, Marcus A Glomb
Feb 14, 2016·Bioscience, Biotechnology, and Biochemistry·Aya OnodaHaruo Nukaya
Mar 19, 2013·Food Chemistry·Ana S P MoreiraM Rosário M Domingues
May 23, 2013·Food Chemistry·Alessandra AmorosoMaria Daglia
Nov 3, 2015·American Journal of Industrial Medicine·Rachel L BaileyKathleen Kreiss
Mar 8, 2013·Journal of Food Science·Adele PapettiGabriella Gazzani
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Apr 23, 2016·Journal of Occupational and Environmental Hygiene·Matthew G DulingRachel L Bailey
Apr 18, 2012·Chemical Society Reviews·Yu Wang, Chi-Tang Ho
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May 24, 2017·Journal of Agricultural and Food Chemistry·Marianne N Lund, Colin A Ray

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