The analysis of café espresso using two-dimensional reversed phase–reversed phase high performance liquid chromatography with UV-absorbance and chemiluminescence detection

• Published in: Talanta (Oxford) Vol. 82; no. 4; pp. 1358 - 1363
• Main Authors: Mnatsakanyan, Mariam, Stevenson, Paul G., Conlan, Xavier A., Francis, Paul S., Goodie, Tiffany A., McDermott, Geoffrey P., Barnett, Neil W., Shalliker, R. Andrew
• Format: Journal Article
• Language: English
• Published: Amsterdam Elsevier B.V 15.09.2010; Elsevier
• Subjects: Analytical chemistry; Antioxidants; Chemical and thermal methods; Chemiluminescence detection; Chemistry; Chromatographic methods and physical methods associated with chromatography; Chromatography, High Pressure Liquid - methods; Coffee; Exact sciences and technology; Limit of Detection; Luminescence; Other chromatographic methods; Spectrometric and optical methods; Spectrophotometry, Ultraviolet - methods; Two-dimensional HPLC; Two-dimensional HPLC; Antioxidants; Chemiluminescence detection; Coffee; Two dimensional chromatography; Coupled method; Sample; HPLC chromatography; Chemiluminescence; Selectivity; Antioxidant; Ultraviolet spectrometry; Screening; Reversed phase chromatography; Sensitivity; Analysis method; Technique; Detection
• ISSN: 0039-9140; 1873-3573
• DOI: 10.1016/j.talanta.2010.06.066

In this study, an activity based screening technique combining two-dimensional liquid chromatography (2DHPLC) with UV-absorbance and chemiluminescence detection was applied to study “Ristretto”, “Decaffeinatto” and “Volluto” espresso coffees. This technique, which coupled the separation power of 2DHPLC with the sensitivity and selectivity of the chemiluminescence detection, offers great potential for screening complex samples for antioxidant compounds. Detailed information regarding the complexity of the sample, and the variation between these three coffees could be obtained using this multidimensional-hyphenated method of analysis.