Triacylglycerol Composition of Coffee Beans (Coffea canephora P.) by Reversed Phase High-Performance Liquid Chromatography and Positive Electrospray Tandem Mass Spectroscopy

• Published in: Journal of agricultural and food chemistry Vol. 53; no. 25; pp. 9650 - 9655
• Main Authors: Segall, Sérgio D, Artz, William E, Raslan, Délio S, Jham, Gulab N, Takahashi, Jacqueline A
• Format: Journal Article
• Language: English
• Published: Washington, DC American Chemical Society 14.12.2005
• Subjects: Biological and medical sciences; Chromatography, High Pressure Liquid; Coffea - chemistry; Coffea canephora; coffee beans; Coffee, tea and other stimulative beverage industries; fatty acid composition; food analysis; food composition; Food industries; Fundamental and applied biological sciences. Psychology; mass spectrometry; positive electrospray tandem mass spectroscopy; reversed-phase high performance liquid chromatography; Seeds - chemistry; Spectrometry, Mass, Electrospray Ionization; triacylglycerols; Triglycerides - analysis; coffee oil; Coffea canephora; HPLC chromatography; Coffea canephora P; Lipids; Liquid chromatography; Coffee bean; Coffee; Electrospray; Mass; coffee beans; LC-MS/MS; Reversed phase chromatography; LC-MS; Oil; Triacylglycerol; Dicotyledones; Angiospermae; Rubiaceae; Spermatophyta; Chemical composition; triacylglycerols
• ISSN: 0021-8561; 1520-5118
• DOI: 10.1021/jf051667d

The triacylglycerol (TAG) composition of coffee beans (Coffea canephora P.) was determined by reversed phase liquid chromatography−mass spectrometry and tandem mass spectrometry. The TAGs were separated on a Microsorb RP C-18 column in series with a Supelcosil RP C-18 column using isocratic elution with acetonitrile/2-propanol/hexane (v/v/v, 57:38:5) as the mobile phase at a flow rate of 1 mL/min for 100 min. Under these conditions, 13 TAGs were identified (elution order):  trilinoleyl-glycerol (LLL, 11.76%), dilinolenoyl-palmitoyl-glycerol (PLnLn, 2.94%), dilinoleyl-oleyl-glycerol (OLL, 7.77%), dilinoleyl-palmitoyl-glycerol (PLL, 25.90%), dipalmitoyl-linolenoyl-glycerol (PPLn, 1.66%), dioleoyl-linoleyl-glycerol (OOL, 1.68%), dilinoleyl-stearyl-glycerol (SLL, 8.28%), palmitoyl-oleyl-linoleyl-glycerol (POL, 8.76%), dipalmitoyl-linoleyl-glycerol (PPL, 13.74%), dilinoleyl-arachidyl-glycerol (ALL, 3.51%), trioleoyl-glycerol (OOO, 2.33%), palmitoyl -linoleyl-stearyl -glycerol (PLS, 8.73%), and distearoyl-linolenonyl-glycerol (SSLn, 2.91%). The relative composition (%) was obtained directly from the data system with the photodiode array detector. Keywords: Coffea canephora P.; coffee beans; triacylglycerols; LC-MS; LC-MS/MS; coffee oil; lipids