quantity were the most significant ones. It was possible to reduce the total diterpenes from 58.8 ± 0.7 mg/L (2.3 mg/40 mL) to 30.7 ± 0.8 mg/L (1.2 mg/40 mL) by varying the brewing conditions. The average extraction yield of diterpenes and lipids...

Theinfluence of different brewing conditions on the concentration of the main caffeoylquinic acids (3-caffeoylquinic acid (3-CQA),

4-caffeoylquinic acid (4-CQA), and 5-caffeoylquinic acid (5-CQA)) was investigated. For this purpose, twenty...

capsule and pod gained market share, significantly. Therefor the present study aimed to characterize the chemical composition of traditional and commercial coffee brews in terms of diterpenes and caffeoylquinic acid (CQAs) profiles. For this purpose, nine...

The present article aimed the optimization of the saponification and extraction of diterpenes from coffee brews using a simple methodology based on high performance liquid chromatography with diode array detector (HPLC-DAD), as well as to quantify...

The objective of this study was to discriminate between coffee brews prepared using Arabica and Robusta beans with particular emphasis on their diterpene esters content -cafestol and kahweol linoleate, oleate, palmitate and stearate...

Several coffee brews, including classical and commercial beverages, were analyzed for their diterpene esters content (cafestol and kahweol linoleate, oleate, palmitate and stearate) by high performance liquid chromatography with diode array detector...