Comparison of GC and HPLC for the quantification of organic acids in coffee

A GC and an HPLC method for the quantification of organic acids OAs in coffee have been compared. The GC procedure, employing trimethylsilyl derivatives, was found to be very tedious. The HPLC method, which employed an ion exchange column using a flow gradient of water containing 1% phosphoric acid...

Full description

Saved in:
Bibliographic Details
Published in:Phytochemical analysis 2002-03, Vol.13 (2), p.99-104
Main Authors: Jham, Gulab N., Fernandes, Sergio A., Garcia, Cleverson Fernando, Silva, Alexsandro Araujo da
Format: Article
Language:English
Subjects:
Carboxylic Acids - analysis
Carboxylic Acids - chemistry
Chromatography, Gas - methods
Chromatography, High Pressure Liquid - methods
coffee
Coffee - chemistry
HPLC
organic acids
quantitative determination
Seeds - chemistry
Sensitivity and Specificity
Citations: Items that this one cites
Items that cite this one
Online Access:Get full text
Tags: Add Tag
No Tags, Be the first to tag this record!
Description
Summary:A GC and an HPLC method for the quantification of organic acids OAs in coffee have been compared. The GC procedure, employing trimethylsilyl derivatives, was found to be very tedious. The HPLC method, which employed an ion exchange column using a flow gradient of water containing 1% phosphoric acid and UV detection (210 nm), was found to be much simpler for the quantification of eight organic acids (oxalic, succinic, fumaric, malic, tartaric, citric, quinic and fumaric acids) in four representative coffee samples. The HPLC procedure was more convenient than that described in the literature since no pre‐purification was required for quantification of the OAs. Copyright © 2002 John Wiley & Sons, Ltd.
ISSN:0958-0344
1099-1565
DOI:10.1002/pca.629