title: Antioxidant capacity, phenolic acids and caffeine contents of some commercial coffees available on the Romanian market.
abstract: In the present study a simple and highly sensitive RP-HPLC method has been established for simultaneous determination of chlorogenic acid, caffeic acid, vanillic acid and caffeine in coffee samples. The method has been applied to eight different coffees available on the Romanian market which were previously analysed concerning the total polyphenols content and antioxidant capacity. Reduction of the DPPH radical was used to determine the antioxidant capacity of the coffee extracts while the total polyphenols content was determined by spectrophotometry (Folin Ciocalteu's method). The total polyphenols content ranged from 1.98 g GAE/100 g to 4.19 g GAE/100 g while the caffeine content ranged from 1.89 g/100 g to 3.05 g/100 g. A large variability was observed in chlorogenic acid content of the investigated coffee samples which ranged between 0.6 and 2.32 g/100 g.
authors.affiliation: Department of Chemistry, Sciences Faculty, University of Craiova, Craiova, Romania.
authors.forename: Ion
authors.initials: I
authors.lastname: Trandafir
authors.forename: Violeta
authors.initials: V
authors.lastname: Nour
authors.forename: Mira Elena
authors.initials: ME
authors.lastname: Ionica
mesh_terms: D000975:Antioxidants / Q000032:analysis*; D002110:Caffeine / Q000032:analysis*; D002851:Chromatography, High Pressure Liquid; D003069:Coffee / Q000737:chemistry*; D016166:Free Radical Scavengers / Q000032:analysis; D062385:Hydroxybenzoates / Q000032:analysis*; D012383:Romania
chemical_list: D000975:Antioxidants; D003069:Coffee; D016166:Free Radical Scavengers; D062385:Hydroxybenzoates; D002110:Caffeine; C017616:phenolic acid