Rapid and simultaneous analysis of 16‐O‐methylcafestol and sterols as markers for assessment of green coffee bean authenticity by on‐line LC‐GC

2002/11/01 by Willibald Kamm, Fabiola Dionisi, Laurent‐Bernard Fay +3 · 45 citations
Chemistry · Engineering · Medicine · #Advanced Chemical Sensor Technologies #Analytical Chemistry and Chromatography #Biology #Botany #Chemistry #Chromatography #Coffea arabica #Coffea canephora #Coffee research and impacts #Food science #Green coffee

paper · doi:10.1007/s11746-002-0612-5

published in Journal of the American Oil Chemists Society 79(11), 1109-1113 (Wiley)

openalex publication_date 2002/11/01 · openalex created_date 2025/10/10 · openalex updated_date 2026/07/25

Abstract

Abstract An on‐line LC‐GC method for analysis of 16‐ O ‐methylcafestol (16‐OMC) and total sterols in oils obtained from green beans of Coffea canephora (Robusta) and C. arabica (Arabica) has been developed. HPLC pre‐separation of the transesterified lipids allows quantification of the content of 16‐OMC. The fraction containing the sterols is transferred to on‐line GC analysis. The results obtained for Arabica and Robusta samples were in good agreement with literature data obtained by classical analytical procedures. The method allows rapid and simultaneous determination of two markers (16‐OMC and Δ 5 ‐avenasterol) proposed for authenticity assessment of coffee beans and overcomes time‐consuming sample pretreatment steps.

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