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

Overview

Journal Foods

Specialty Biotechnology

Date 2022 Aug 26

PMID 36010495

Authors

Lorenzo Cangeloni

Claudia Bonechi

Gemma Leone

Marco Consumi

Marco Andreassi

Agnese Magnani

Claudio Rossi

Gabriella Tamasi

Affiliations

Soon will be listed here.

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.

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