Location: Diet, Genomics and Immunology LaboratoryTitle: NMR confirmation and HPLC quantification of javamide-I and -II in green coffee products available in the market
Submitted to: International Journal of Analytical Chemistry
Publication Type: Peer Reviewed Journal
Publication Acceptance Date: 8/21/2017
Publication Date: 10/3/2017
Citation: Park, J.B. 2017. NMR confirmation and HPLC quantification of javamide-I and -II in green coffee products available in the market. International Journal of Analytical Chemistry. 1927983. https://doi.org/10.1155/2017/1927983.
Interpretive Summary: Green coffee is a powder extract made of unroasted green coffee beans, which is sold as a unroasted coffee substitute/dietary supplement. Javamide-I/-II are safflomide-type phenolic amides found in roasted and unroasted coffee beans. Recently, they were reported to contain several biological activities related to human health. Therefore, there is a great interest about how much javamide-I/-II can be found in coffee-related products. Therefore, in this paper, javamide-I and -II in green coffee products were extracted and their identities were confirmed using NMR spectroscopic methods. After that, their amounts in seven different green coffee products were determined using the HPLC method with excellent and reliable peak resolution and low detection limit. This study provides new information about the amounts of javamide-I/-II present in green coffee products which are commonly available in the market.
Technical Abstract: Javamide-I/-II are phenolic amides found in coffee. Recent reports suggested that they may contain several biological activities related to human health. Therefore, there is emergent interest about their quantities in coffee-related products. Green coffee is a powder extract made of unroasted green coffee beans available in the market. However, there is little information about the amounts of javamide-I/-II in green coffee products in the market. Therefore, in this paper, javamide-I/-II were extracted from seven green coffee products and their identities were confirmed by NMR. After that, the amounts of javamide-I/-II were individually quantified from seven different green coffee samples using the HPLC method coupled to an electrochemical detector. The HPLC method provided an accurate and reliable measurement of javamide-I/-II with excellent peak resolution and low detection limit. In all seven green coffee samples, javamide-II was found at the ranges of 0.27 -2.88 mg per g, but javamide-I was detected in only five samples at the range of 0.15 -0.51 mg per g, suggesting that green coffee products contain javamide-I/-II in various amounts. In summary, javamide-I/-II can be present in green coffee products sold in the market, but their amounts are likely to be very different in between green coffee brands.