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Isolation of coffee diterpenes by means of high-speed countercurrent chromatography
- Scharnhop, Heike, Winterhalter, Peter
- Subtropical plant science 2009 v.22 no.3 pp. 233-237
- coffee beans, Coffea canephora, product authenticity, chemical composition, food analysis, diterpenoids, biomarkers, countercurrent chromatography, bioactive properties, Coffea arabica, quantitative analysis, structure-activity relationships, fatty acids, nuclear magnetic resonance spectroscopy, plant extracts
- Many different physiological activities have been ascribed to coffee diterpenes, such as cholesterol increasing activity for the diterpenes kahweol and cafestol. Another member of this class, namely the diterpene 16-O-methylcafestol, is used as a marker substance for robusta coffee. Up to now, methodologies for the preparative isolation of these key coffee ingredients are still limited. In this study, high-speed countercurrent chromatography (HSCCC) was successfully employed for the isolation and purification of different diterpenes (i.e. kahweol, cafestol, 16-O-methylkahweol, 16-O-methylcafestol, dehydrokahweol, and dehydrocafestol) from Coffea arabica and Coffea canephora var. robusta. The solvent systems consisted of hexane-ethyl acetate-ethanol-water mixtures. Identity and purity of the isolated compounds were confirmed by high-performance liquid chromatography with photo diode array detection (HPLC-PDA) and HPLC-multiple mass spectrometry (HPLC-MSn) as well as NMR measurements.