Antioxidative Reactions of Caffeine: Formation of 8-Oxocaffeine (1,3,7-Trimethyluric Acid) in Coffee Subjected to Oxidative Stress

Coffee was subjected to oxidation by addition of iron/hydrogen peroxide, resulting in the formation of 8-oxocaffeine (1,3,7-trimethyluric acid), which was quantified directly in coffee by analytical HPLC with electrochemical detection (ECD) and by liquid chromatography-tandem mass spectrometry techn...

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Bibliographic Details
Published in:Journal of agricultural and food chemistry 1995-05, Vol.43 (5), p.1332-1338
Main Authors: Stadler, Richard H, Fay, Laurent B
Format: Article
Language:English
Subjects:
ALCALOIDE
ALCALOIDES
ANTIOXIDANTES
ANTIOXYDANT
Biological and medical sciences
CAFE
CAFE INSTANTANE
CAFE INSTANTANEO
CAFEINA
CAFEINE
Coffee, tea and other stimulative beverage industries
ELEMENT DE TRANSITION
ELEMENTOS DE TRANSICION
Food industries
Fundamental and applied biological sciences. Psychology
GRILLAGE
METAL
METALES
OXIDACION
OXIGENO
OXYDATION
OXYGENE
PEROXIDO DE HIDROGENO
PEROXYDE D'HYDROGENE
TOSTADO
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Summary:Coffee was subjected to oxidation by addition of iron/hydrogen peroxide, resulting in the formation of 8-oxocaffeine (1,3,7-trimethyluric acid), which was quantified directly in coffee by analytical HPLC with electrochemical detection (ECD) and by liquid chromatography-tandem mass spectrometry techniques. 8-Oxocaffeine was found to be present in the range of 4-35 ppm in roasted and ground and in instant coffees, but not in fresh green coffee beans. This C-8 hydroxylated purine alkaloid reflects the antioxidative activity of caffeine in the beverage, and its formation is dependent on oxygen tension, hydrogen peroxide, and transition metal availability
ISSN:0021-8561
1520-5118
DOI:10.1021/jf00053a038