Issue 105, 2014
From the journal:

RSC Advances

Screening of Coffea spp. honey by different methodologies: theobromine and caffeine as chemical markers

I. Jerković,*a   C. I. G. Tuberoso,b   P. M. Kuś,c   Z. Marijanovićd  and  M. Kranjaca  

* Corresponding authors

a Department of Organic Chemistry, Faculty of Chemistry and Technology, University of Split, N. Tesle 10/V, HR-21000 Split, Croatia
E-mail: igor@ktf-split.hr
Fax: +385 21 329 461

b Department of Life and Environmental Sciences, University of Cagliari, via Ospedale 72, IT-09124 Cagliari, Italy

c Department of Pharmacognosy, Wrocław Medical University, ul. Borowska 211a, PL-50-556 Wrocław, Poland

d Department of Food Technology, Marko Marulić Polytechnic in Knin, Petra Krešimira IV 30, HR-22300 Knin, Croatia

Abstract

Coffea spp. honey was screened by UV/VIS, HS-SPME/GC-MS/FID, USE/GC-MS/FID and HPLC-DAD. The direct HPLC-DAD methodology overcame the major limitations of the other methods used. The obtained results constitute a breakthrough since dominant xanthine derivatives were found (theobromine and caffeine with HPLC-DAD and caffeine by USE/GC-MS/FID). Phenylacetaldehyde was the major headspace compound.

Graphical abstract: Screening of Coffea spp. honey by different methodologies: theobromine and caffeine as chemical markers

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Article information

DOI
https://doi.org/10.1039/C4RA11105B
Article type
Communication
Submitted
24 Sep 2014
Accepted
07 Nov 2014
First published
07 Nov 2014

RSC Adv., 2014,4, 60557-60562

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Screening of Coffea spp. honey by different methodologies: theobromine and caffeine as chemical markers

I. Jerković, C. I. G. Tuberoso, P. M. Kuś, Z. Marijanović and M. Kranjac, RSC Adv., 2014, 4, 60557 DOI: 10.1039/C4RA11105B

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