A total of 14 different CGAs compounds, in particular five CQAs, one p-CoQA, one FQC, four CQLs, and three diCQAs, were detected. The extraction temperature increase the efficiency of extraction for several constituents from coffee powder more in the cold drip than in the cold brew method.
Characterisation of Chlorogenic acid by HPLC-DAD-ESI-MS and HPLC-ESI-MS/MS in Cold Brew and Cold Drip Coffee / Marzia, Innocenti; Giulia, Angeloni; Maria, Bellumori; Piernicola, Masella; Lorenzo, Guerrini; Nadia, Mulinacci; Alessandro, Parenti. - STAMPA. - (2017), pp. 190-192. (Intervento presentato al convegno 5th MS FOOD DAY).
Characterisation of Chlorogenic acid by HPLC-DAD-ESI-MS and HPLC-ESI-MS/MS in Cold Brew and Cold Drip Coffee
INNOCENTI, MARZIA;ANGELONI, GIULIA;BELLUMORI, MARIA;MASELLA, PIERNICOLA;GUERRINI, LORENZO;MULINACCI, NADIA;PARENTI, ALESSANDRO
2017
Abstract
A total of 14 different CGAs compounds, in particular five CQAs, one p-CoQA, one FQC, four CQLs, and three diCQAs, were detected. The extraction temperature increase the efficiency of extraction for several constituents from coffee powder more in the cold drip than in the cold brew method.
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