Comparison of capillary electrophoresis and high performance liquid chromatography methods for caffeine determination in decaffeinated coffee
Autor(a) principal: | |
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Data de Publicação: | 2013 |
Outros Autores: | , , , |
Tipo de documento: | Artigo |
Idioma: | eng |
Título da fonte: | Food Science and Technology (Campinas) |
Texto Completo: | http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612013000100027 |
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. |
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Comparison of capillary electrophoresis and high performance liquid chromatography methods for caffeine determination in decaffeinated coffeecaffeinecapillary electrophoresisHPLCmethod comparisondecaffeinated coffeeDecaffeinated 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.Sociedade Brasileira de Ciência e Tecnologia de Alimentos2013-03-01info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersiontext/htmlhttp://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612013000100027Food Science and Technology v.33 n.1 2013reponame:Food Science and Technology (Campinas)instname:Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)instacron:SBCTA10.1590/S0101-20612013005000013info:eu-repo/semantics/openAccessBizzotto,Carolina SchaperMeinhart,Adriana DillenburgBallus,Cristiano AugustoGhiselli,GislaineGodoy,Helena Teixeiraeng2013-05-10T00:00:00Zoai:scielo:S0101-20612013000100027Revistahttp://www.scielo.br/ctaONGhttps://old.scielo.br/oai/scielo-oai.php||revista@sbcta.org.br1678-457X0101-2061opendoar:2013-05-10T00:00Food Science and Technology (Campinas) - Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)false |
dc.title.none.fl_str_mv |
Comparison of capillary electrophoresis and high performance liquid chromatography methods for caffeine determination in decaffeinated coffee |
title |
Comparison of capillary electrophoresis and high performance liquid chromatography methods for caffeine determination in decaffeinated coffee |
spellingShingle |
Comparison of capillary electrophoresis and high performance liquid chromatography methods for caffeine determination in decaffeinated coffee Bizzotto,Carolina Schaper caffeine capillary electrophoresis HPLC method comparison decaffeinated coffee |
title_short |
Comparison of capillary electrophoresis and high performance liquid chromatography methods for caffeine determination in decaffeinated coffee |
title_full |
Comparison of capillary electrophoresis and high performance liquid chromatography methods for caffeine determination in decaffeinated coffee |
title_fullStr |
Comparison of capillary electrophoresis and high performance liquid chromatography methods for caffeine determination in decaffeinated coffee |
title_full_unstemmed |
Comparison of capillary electrophoresis and high performance liquid chromatography methods for caffeine determination in decaffeinated coffee |
title_sort |
Comparison of capillary electrophoresis and high performance liquid chromatography methods for caffeine determination in decaffeinated coffee |
author |
Bizzotto,Carolina Schaper |
author_facet |
Bizzotto,Carolina Schaper Meinhart,Adriana Dillenburg Ballus,Cristiano Augusto Ghiselli,Gislaine Godoy,Helena Teixeira |
author_role |
author |
author2 |
Meinhart,Adriana Dillenburg Ballus,Cristiano Augusto Ghiselli,Gislaine Godoy,Helena Teixeira |
author2_role |
author author author author |
dc.contributor.author.fl_str_mv |
Bizzotto,Carolina Schaper Meinhart,Adriana Dillenburg Ballus,Cristiano Augusto Ghiselli,Gislaine Godoy,Helena Teixeira |
dc.subject.por.fl_str_mv |
caffeine capillary electrophoresis HPLC method comparison decaffeinated coffee |
topic |
caffeine capillary electrophoresis HPLC method comparison decaffeinated coffee |
description |
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. |
publishDate |
2013 |
dc.date.none.fl_str_mv |
2013-03-01 |
dc.type.driver.fl_str_mv |
info:eu-repo/semantics/article |
dc.type.status.fl_str_mv |
info:eu-repo/semantics/publishedVersion |
format |
article |
status_str |
publishedVersion |
dc.identifier.uri.fl_str_mv |
http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612013000100027 |
url |
http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612013000100027 |
dc.language.iso.fl_str_mv |
eng |
language |
eng |
dc.relation.none.fl_str_mv |
10.1590/S0101-20612013005000013 |
dc.rights.driver.fl_str_mv |
info:eu-repo/semantics/openAccess |
eu_rights_str_mv |
openAccess |
dc.format.none.fl_str_mv |
text/html |
dc.publisher.none.fl_str_mv |
Sociedade Brasileira de Ciência e Tecnologia de Alimentos |
publisher.none.fl_str_mv |
Sociedade Brasileira de Ciência e Tecnologia de Alimentos |
dc.source.none.fl_str_mv |
Food Science and Technology v.33 n.1 2013 reponame:Food Science and Technology (Campinas) instname:Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA) instacron:SBCTA |
instname_str |
Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA) |
instacron_str |
SBCTA |
institution |
SBCTA |
reponame_str |
Food Science and Technology (Campinas) |
collection |
Food Science and Technology (Campinas) |
repository.name.fl_str_mv |
Food Science and Technology (Campinas) - Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA) |
repository.mail.fl_str_mv |
||revista@sbcta.org.br |
_version_ |
1752126318269431808 |