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Provedor de dados:  Ciênc. Tecnol. Aliment.
País:  Brazil
Título:  Comparison of capillary electrophoresis and high performance liquid chromatography methods for caffeine determination in decaffeinated coffee
Autores:  Bizzotto,Carolina Schaper
Meinhart,Adriana Dillenburg
Ballus,Cristiano Augusto
Ghiselli,Gislaine
Godoy,Helena Teixeira
Data:  2013-03-01
Ano:  2013
Palavras-chave:  Caffeine
Capillary electrophoresis
HPLC
Method comparison
Decaffeinated coffee
Resumo:  Decaffeinated coffee accounts for 10 percent of coffee sales in the world; it is preferred by consumers that do not wish or are sensitive to caffeine effects. This article presents an analytical comparison of capillary electrophoresis (CE) and high performance liquid chromatography (HPLC) methods for residual caffeine quantification in decaffeinated coffee in terms of validation parameters, costs, analysis time, composition and treatment of the residues generated, and caffeine quantification in 20 commercial samples. Both methods showed suitable validation parameters. Caffeine content did not differ statistically in the two different methods of analysis. The main advantage of the high performance liquid chromatography (HPLC) method was the 42-fold lower detection limit. Nevertheless, the capillary electrophoresis (CE) detection limit was 115-fold lower than the allowable limit by the Brazilian law. The capillary electrophoresis (CE) analyses were 30% faster, the reagent costs were 76.5-fold, and the volume of the residues generated was 33-fold lower. Therefore, the capillary electrophoresis (CE) method proved to be a valuable analytical tool for this type of analysis.
Tipo:  Info:eu-repo/semantics/article
Idioma:  Inglês
Identificador:  http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612013000100027
Editor:  Sociedade Brasileira de Ciência e Tecnologia de Alimentos
Relação:  10.1590/S0101-20612013005000013
Formato:  text/html
Fonte:  Food Science and Technology v.33 n.1 2013
Direitos:  info:eu-repo/semantics/openAccess
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