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2015, vol. 72, br. 11, str. 1018-1023
Određivanje 5-kafeoilhinske kiseline (5-CQA) kao jedne od najznačajnijih klasa hlorogenske kiseline u komercijalnim uzorcima čaja i kafe
aUniverzitet u Novom Sadu, Medicinski fakultet
bHealth center 'Dr Cvjetković', Novi Sad

e-adresanevenagrujic@hotmail.com
Projekat:
Provincial Secretariatfor Science and Technological Development of Vojvodina (Grant number 114-451-2056/2011-01)

Ključne reči: čaj; kafa; cinamati; hromatografija; tečna; Srbija
Sažetak
Uvod/Cilj. Čaj i kafa su jedni od najčešće konzumiranih napitaka širom sveta zahvaljujući svom lekovitom dejstvu koje se u velikoj meri pripisuje fenolnim komponentama koje sadrže, uključujući i hlorogensku kiselinu. Glavni cilj istraživanja bio je određivanje 5-kafeoilhine kiseline (5-CQA), kao jedne od najznačajnijih klasa hlorogenske kiseline, u različitim komercijalnim uzorcima čaja i kafe prisutnih u slobodnoj prodaji na tržištu Republike Srbije. Metode. Metoda za određivanje 5-CQA u biljnim ekstraktima primenom visokoefikasne tečne hromatografije (HPLC) korišćena je za ispitivanje sadržaja ove aktivne komponente u komercijalnim uzorcima čaja i kafe. Mobilnu fazu predstavljao je vodeni rastvor 1.5% sirćetne kiseline - metanol (80 : 20, v/v) sa protokom od 0,8 mL/min. Vreme analize iznosilo je 15 minuta, a temperatura analitičke kolone 25°C. Detekcija je vršena na 240 nm. Rezultati. HPLC metoda je modifikovana i revalidovana. Sadržaj 5-CQA varirao je u zavisnosti od vrste čaja (beli, zeleni, crni i mate čaj) i tehnološkog postupka prerade. Najveći sadržaj 5-CQA ustanovljen je u uzorku zelenog čaja (16 mg/100 mL). Sadržaj 5-CQA u uzorcima kafe kretao se u opsegu 0-36,20 mg/g kafe i 0-46,98 mg/100 mL napitka ukazujući da je sadržaj zavisio od tipa kafe, tehnološkog postupka prerade i formulacije. Zaključak. Modifikovana i revalidovana HPLC metoda pokazala je dobru preciznost, ponovljivost, selektivnost i postojanost (robusnost). Najveći sadržaj 5-CQA u uzorcima čajeva je utvrđen u uzorku zelenog čaja u poređenju sa belim, crnim i mate čajem jer sa većim stepenom oksidacije opada sadržaj 5-CQA. Rezultati dobijeni za uzorke kafe ukazivali su da je na količinu 5-CQA najviše uticala formulacija. Može se zaključiti da selekcija biljnog materijala, kao i uslovi tehnološke obrade i formulacija pokazuju značajan efekat na sadržaj hlorogenske kiseline (5-CQA) u finalnim proizvodima čaja i kafe.
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O članku

jezik rada: engleski
vrsta rada: kratki članak
DOI: 10.2298/vsp130915096g
objavljen u SCIndeksu: 06.11.2015.
metod recenzije: dvostruko anoniman