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利用光谱和色谱/光谱技术对咖啡叶提取物进行表征

Characterization of Extracts of Coffee Leaves ( L.) by Spectroscopic and Chromatographic/Spectrometric Techniques.

作者信息

Cangeloni Lorenzo, Bonechi Claudia, Leone Gemma, Consumi Marco, Andreassi Marco, Magnani Agnese, Rossi Claudio, Tamasi Gabriella

机构信息

Department of Biotechnology, Chemistry and Pharmacy, University of Siena, Via A. Moro 2, 53100 Siena, Italy.

Centre for Colloid and Surface Science (CSGI), Via della Lastruccia 3, 50019 Sesto Fiorentino, Italy.

出版信息

Foods. 2022 Aug 18;11(16):2495. doi: 10.3390/foods11162495.

DOI:10.3390/foods11162495
PMID:36010495
原文链接:https://pmc.ncbi.nlm.nih.gov/articles/PMC9407380/
Abstract

L. leaves represent a viable alternative to the canonical matrices used for preparation of beverages, such as tea leaves and grounded coffee beans. Coffee leaves infusions are rich in antioxidant phenolic compounds and have a lower concentration of caffeine. Due to increasing interest in this field, a complete study of the bioactive compounds as chlorogenic acids, xanthones and alkaloids is noteworthy. leaves were subjected to ultrasound-assisted extraction, and the extracts were studied via nuclear magnetic resonance spectroscopy (NMR) and chromatographic techniques coupled with mass spectrometry (HPLC-MS) to identify and quantify the secondary metabolites profile through an untargeted data dependent approach. A quantitative analysis was performed for the major components-chlorogenic acids, mangiferin, caffeine and trigonelline-via HPLC-MS in Single Ion Monitoring (SIM) mode. In total, 39 compounds were identified. The presence of these bioactive compounds proved the strong potential of leaves as functional food and as an alternative to classic infused beverages.

摘要

[植物名称]叶是用于制备饮料的传统基质（如茶叶和磨碎的咖啡豆）的可行替代品。咖啡叶浸液富含抗氧化酚类化合物，咖啡因浓度较低。由于该领域的兴趣日益增加，对绿原酸、氧杂蒽酮和生物碱等生物活性化合物进行全面研究是值得的。[植物名称]叶经过超声辅助提取，提取物通过核磁共振光谱（NMR）和与质谱联用的色谱技术（HPLC-MS）进行研究，以通过非靶向数据依赖方法鉴定和定量次生代谢物谱。通过HPLC-MS在单离子监测（SIM）模式下对主要成分——绿原酸、芒果苷、咖啡因和胡芦巴碱进行了定量分析。总共鉴定出39种化合物。这些生物活性化合物的存在证明了[植物名称]叶作为功能性食品和经典冲泡饮料替代品的巨大潜力。

https://cdn.ncbi.nlm.nih.gov/pmc/blobs/4863/9407380/8f3c24df6026/foods-11-02495-g011.jpg
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https://cdn.ncbi.nlm.nih.gov/pmc/blobs/4863/9407380/74a9f9c4e34b/foods-11-02495-g009.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/4863/9407380/fd951c932fcd/foods-11-02495-g010.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/4863/9407380/8f3c24df6026/foods-11-02495-g011.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/4863/9407380/900d13675e3a/foods-11-02495-g001.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/4863/9407380/259d18fce32e/foods-11-02495-g002.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/4863/9407380/89efb0ad057a/foods-11-02495-g003.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/4863/9407380/bb65885c2d3f/foods-11-02495-g004.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/4863/9407380/0a6e55bea27c/foods-11-02495-g005.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/4863/9407380/e6c78b596c94/foods-11-02495-g006.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/4863/9407380/92b8afcb8082/foods-11-02495-g007.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/4863/9407380/e99de3201a1d/foods-11-02495-g008.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/4863/9407380/74a9f9c4e34b/foods-11-02495-g009.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/4863/9407380/fd951c932fcd/foods-11-02495-g010.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/4863/9407380/8f3c24df6026/foods-11-02495-g011.jpg

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