Search

Sweet potato (Ipomoea batatas (L.) Lam.) leaves are commonly used as human foodstuff in some African and Asian countries. Scientific knowledge about the chemical composition and biological properties of these leaves is useful to allow humans to properly use this specific part of this plant. Thus, this study aimed to evaluate the chemical composition, antioxidant and toxicological potentials of the essential oils obtained from the leaves of four cultivars of sweet potatoes (Batata Roxa, IAPAR 69, Beni Imo and Batata-doce Japonesa) grown in Brazil. Essential oils were isolated by hydrodistillation (100°C, 4 hours) and their components were analyzed by GC/MS and GC/FID techniques. The antioxidant activities and the toxicological potentials of these essential oils were determined by ABTS and Artemia salina assays, respectively. Twenty-three compounds were found in these essential oils, with the sesquiterpene group being the major one. The compounds β-caryophyllene, β-copaene, γ-elemene, and β-elemene were found in concentrations of 1.08 – 28.63% of the essential oil among cultivars. β-Caryophyllene, α-caryophyllene, and δ-cadinene may explain the characteristic aroma of these essential oils. Their moderate antioxidant capacities demonstrated by the mean IC50(ABTS) value of (2.53 ± 0.27) mg mL−1 could be explained by the synergistic effects of α-cadinol, α-caryophyllene, γ-elemene, δ-cadinene, germacrene B, and phytol. The LD50(ASB) values (minimum: 0.60 ppm for cv. Beni Imo; maximum: 4.78 ppm for cv. Batata Roxa) are probably associated with δ-cadinene, α-cadinol, phytol, and α-caryophyllene. The high cytotoxicity attributed to this kind of essential oil shows that its use as a natural food preservative can be harmful to human health. The use of sweet potato leaves as a human foodstuff must be also considered with caution. As far as we are aware, no studies on the essential oils of these cultivars of sweet potato grown in Brazil were previously reported in the literature.

Chrysomya megacephala (Fabricius, 1794) is a vector of enteric bacteria, protozoa, helminths, and viruses. These Diptera can also be responsible for secondary myiasis in several animal species. Therefore, it is easy to understand the relevance of studies focusing on C. megacephala dissemination control. The employment of essential oils as natural insecticides must be considered as a promising alternative for the replacement of synthetic insecticides. In this context, the essential oil obtained from Chilean boldo leaves should be highlighted. The aim of the present work was to assess the insecticidal activity of Chilean boldo essential oil against C. megacephala blowflies in different life stages (larva, pupa, and adult). The essential oils were extracted from commercial samples of Chilean boldo leaves by hydrodistillation and were mixed to produce a pool that was employed in the study. Gas chromatographic techniques were used to enable the identification and quantification of the pool’s components. Larvae, pupae, and adult insects of C. megacephala were exposed (topical application) to different concentrations of this essential oil pool. After that, the larvicidal, pupicidal, and insecticidal actions of the oil were tested. Its toxicity might be associated with compounds such as eucalyptol, linalool, α-pinene, limonene, and ascaridole, either acting alone or by synergic effects. Interestingly, the pupae appeared to be stronger than the larvae and adult insects, needing higher doses of essential oil to be killed. The oil’s toxic effects could be useful to control C. megacephala dissemination in all of its development phases.

Dentre a diversidade de espécies de plantas alimentícias não convencionais (PANC), a Pereskia aculeata Miller, conhecida popularmente como ora-pro-nóbis (OPN), está sendo consumida cada vez mais no Brasil. O objetivo deste estudo foi avaliar a capacidade antioxidante e a composição das frações volátil e não volátil das flores e frutos de OPN. A fração volátil foi isolada por hidrodestilação e por extração em fase sólida e caracterizada por CG/EM e CG/DIC. Extratos aquosos obtidos das amostras foram avaliados quanto ao teor total de compostos fenólicos (Folin-Ciocalteu) e à atividade antioxidante (DPPH, FRAP e ORAC). A identificação dos ácidos fenólicos, flavonoides e alcaloides presentes nessas matrizes foi conduzida por CLAE/EMAR. Foram identificados um total de vinte e oito compostos voláteis nas amostras. O ácido hexadecanóico e o escaleno foram os únicos compostos detectados em todas as frações voláteis. O ácido hexadecanóico, linoleico, oleico e o fitol se destacaram quantitativamente. O β-linalol, α-terpineol, β-farneseno e trans-nerolidol têm potencial para influenciar o aroma da FF. No que diz respeito à fração não volátil, foram identificados 17 compostos (fenólicos e alcaloides) no FV e 11 na FF. A FF, entretanto, apresentou maior potencial antioxidante do que os frutos, o que pode ser explicado pela concentração desses compostos durante o processo de secagem dessas flores. Até onde sabemos, este é o primeiro estudo sobre o perfil fitoquímico e a atividade antioxidante das flores da Pereskia aculeata Miller, além de apresentar dados inéditos sobre o perfil de voláteis dos frutos desta espécie.

Bioactive compounds were extracted using two different extraction solvents (acetone and water) from pulp and whole grape berries derived from hybrid Vitis vinifera L. varieties Sweet sapphire (SP) and Sweet surprise (SU) and were characterised based on a comprehensive metabolomic approach by chromatography coupled with mass spectrometry (UPLC-QTOF-MSE and GC-FID/MS). GC-FID/MS analysis was performed with two different extraction methods (solvent extraction method and solid-phase extraction). Anthocyanins were characterised and quantified by HPLC-UV. The antioxidant potential was assessed by different assays. SP acetone extract from grape skin had the highest mean to DPPH, FRAP, ORAC and phenolic content SP samples, also showed higher anthocyanin content. Globally, 87 phenolic compounds were identified. The relative quantification by UPLC-MSE showed flavonoids the most abundant class. Forty two compounds were found in the volatile fraction of SU, while only thirty one volatile compounds were found in the SP samples.

Herein, the extraction of antioxidant compounds from Brazilian orchid tree leaves (Bauhinia forficata Link), also known as “pata-de-vaca” or “pezuna-de-vaca,” is optimized using thermal-assisted solid-liquid extraction. The combination of operational conditions including the temperature (32–74 °C), ethanol percentage (13–97 %), and solid/liquid ratio of leaves and ethanol (1:10–1:60; w/v) was employed using a rotational central composite design. The extracts were evaluated for total phenolic compounds (TPC), total flavonoid compounds (TFC), and antioxidant capacities by the radical monocation reduction of 2,2′-azinobis-(3-ethylbenzothiazoline-6-sulfonic acid) (ABTS +), free radical scavenging activity of 2,2′-diphenyl-β-picrylhydrazyl radical (DPPH ), and ferric reducing/antioxidant power (FRAP). The phenolic profile of the optimized extract was also obtained using ultra-performance liquid chromatography-quadrupole/time-of-flight mass spectrometry. The statistically evaluated results revealed that the optimal operational conditions for the recovery of antioxidant compounds from plant leaves included 73.5 °C, 51 % ethanol, and a solid/liquid ratio of 1:40. Under these conditions, the obtained values were 74 milligrams of rutin equivalent per gram of dried material (mg RE/g dm), 45 mg RE/g dm, 128 micromoles of Trolox equivalent per gram of dried material (μmol TE/g dm), 121 μmol TE/g dm, and 380 micromoles of Fe2+ per gram of dried material (μmol Fe2+/g dm) for TPC, TFC, and ABTS +, DPPH , and FRAP assays, respectively. The optimized extract mainly comprised kaempferol and quercetin derivatives, indicating that Bauhinia forficata Link leaves are an important source of antioxidant compounds.

Unconventional parts of vegetables represent a rich source of health-promoting phytochemicals. The phenolic profile of cabbage-stalk flour (CSF), pineapple-crown flour (PCF), and their essential oils were characterized via UPLC-ESI-QTOF-MSE and GC-FID/MS. Antimicrobial activity was tested against five strains, and antioxidant activities were determined in free and bound extracts. Globally, 177 phenolics were tentatively identified in PCF (major p-coumaric acid, ferulic acid, and 4-hydroxybenzaldehyde) and 56 in CSF (major chlorogenic acid, quercetin 3-O-glucuronide, and p-coumaric acid). PCF exhibited a distinguished profile (lignans, stilbenes) and antioxidant capacity, especially in bound extracts (1.3 g GAE.100 g−1; 0.6 g catechin eq.100 g−1; DPPH: 244.7; ABTS: 467.8; FRAP: 762.6 µg TE.g−1, ORAC: 40.9 mg TE.g−1). The main classes of volatile compounds were fatty acids, their esters, and terpenes in CSF (30) and PCF (41). A comprehensive metabolomic approach revealed CSF and PCF as a promising source of PC, showing great antioxidant and discrete antimicrobial activities.

Cabbage stalks (CSF) and pineapple crowns (PCF) were collected after fresh-cut processing and transformed into flour by drying in oven. Both flours presented greenish colors and heterogeneous particles (30–150 μm). CSF and PCF presented similar aw (0.43) and moisture (10%). CSF presented higher mineral content (18.1 g.100 g-1), especially for Ca (1671.11 mg.100 g-1) and K (8582.93 mg.100 g-1), than PCF (5.9 g.100 g-1) that presented also high content of K (2250.62 mg.100 g-1). PCF and CSF presented great fiber content (67.22 and 42.67 g.100 g-1, respectively), especially insoluble fiber (about 87% of total fiber). Malto-oligosaccharides were identified in PCF and no fructo-oligosaccharides was detected. The ethanolic extract of PCF was considered as cytotoxic, while the aqueous extracts were considered safe. Thus, the direct recovery of high-added value molecules can be obtained by water extraction of CSF and PCF, specially focusing in the great levels of fiber and mineral compounds.

A Pereskia aculeata Miller, popularmente conhecida no Brasil como ora-pro-nóbis (OPN), é considerada uma planta alimentícia não convencional (PANC), rica em compostos bioativos e utilizada no tratamento de doenças e suplementação. O objetivo deste estudo foi determinar a atividade antioxidante in vitro (IC50(DPPH)), o conteúdo total de compostos fenólicos (CTF) e flavonoides (CTFL) de chás (extratos aquosos) produzidos a partir da farinha do caule da Pereskia aculeata Miller, avaliando a influência do armazenamento sob congelamento nesses parâmetros. Destaca-se que os resultados apresentados neste estudo são inéditos na literatura. Os valores médios encontrados para IC50(DPPH), CTF e CTFL foram (589,34 ± 69,48 μg mL-1); (86,06 ± 16,37 mg EAG g-1) e (13,18 ± 3,56 mg ER g-1), respectivamente. Esses compostos fenólicos parecem ter grande participação no potencial antioxidante moderado desse tipo de chá. O congelamento dos extratos durante um período de três semanas não produziu alterações estatisticamente significativas. Entretanto, é provável que o armazenamento desse chá por um período superior provoque tais mudanças.

Chilean boldo (Peumus boldus Molina) is the boldo species most consumed around the world. Digestive and hepatobiliary disorders represent the main targets of its action. This work aims to characterize the volatile chemical composition, toxicological, and antioxidant potentials of the essential oils and teas of commercial samples of Chilean boldo packed on sachets [Group 1 (G1): five samples] or in plastic bags [Group 2 (G2): five samples]. Fifty-three compounds have been identified in the essential oils of commercial samples of Chilean boldo from Brazil, while only twelve compounds have been found in the volatile fraction of their infusions. Terpineol, 1,8-cineole, and p-cymene are the major compounds of essential oils. Terpineol is also the major compound of the volatile fraction of teas, followed by limonene dioxide. The presence in all samples of the chemical markers p-cymene, 1,8-cineole, ascaridole, and boldine suggests that they are genuine. The teas offer a better antioxidant capacity than essential oils, thereby indicating that antioxidant activity is concentrated in the non-volatile fraction of these herbs. All LD50 values estimated for the essential oils are below 200 ppm, thus indicating that the oils are highly cytotoxic. G1 and G2 appear to be very similar with respect to all the parameters analyzed. This similarity may indicate a single source for these products.

A fraction C 1 which was very rich in polysaccharides and did not contain sucrose was isolated from high molecular weight water-soluble material obtained from green coffee. After roasting, furfural was identified in fraction C 1 by means of headspace-GC/MS analysis. Roasting of the fraction C 1 clearly affected the arabino-galactan promoting a high loss of arabinose residues. We suggest that furfural found in fraction C 1 originates mainly from arabinogalactan, which, together with sucrose appears to be the major furfural precursor in roasted coffee

The chemical transformations of the volatile fractions of two different Brazilian honeys (cashew and marmeleiro) were monitored during storage under tropical conditions. Five systems, namely: 1 – fresh samples; 2 and 3 – samples heated for 3 and 6 months at 35 – 40 °C; 4 and 5 – samples kept under similar conditions to systems 2 and 3, but containing sodium metabisulphite, were tested. The transformations noted in the volatile fractions of these honeys could be mainly associated to acid or enzymatic hydrolysis of glycosides, volatilization, oxidation or esterification processes. The formation of furan derivatives, linalool derivatives and esters appears to be quite affected by the sodium metabisulphite. The concentrations of most powerful odorants increased during the storage (e.g.: benzenemethanol and isovaleric acid) or remained unchangeable (e.g.: vanillin, furfuryl mercaptan, 2-methoxyphenol).

Ont ete etablis dans cette etude le profil des acides caffeoylquiniques, feruloylquiniques et dicaffeoylquiniques dans vingt infusions d'herbes bresiliennes du commerce par l'utilisation d'une methode de chromatographie liquide a haute efficacite de phase reverse. Les herbes etudiees sont : « Alecrim », « Boldo », « Camomila », « Carqueja », « Cavalinha », « Cha preto », « Cha mate tostado », « Chapeude-couro », « Cidreira », « Erva-doce », « Espinheira-santa », « Ginkgobiloba », « Ginseng », « Guaco », « Hortela », « Pata-de-vaca », « Porangaba », « Quebrapedra », « Salvia » et « Sene ». L'acide 3-caffeoylquinique a ete retrouve dans 75 % des infusions (18 - 5 200 mg·kg -1 ), tandis que l'acide 5-caffeoylquinique a ete detecte dans 80 % de celles-ci (34 - 9 990 mg.kg -1 ). Les plus fortes concentrations de ces deux isomeres ont ete relevees dans le « Cha mate tostado ». La presence de l'acide 4-caffeoylquinique a ete constatee dans 55 % des herbes (23 -1 600 mg.kg -1 ), et ses plus importantes concentrations sont retrouvees dans le « Chapeu-de-couro » et la « Carqueja ». L'acide 4-feruloylquinique est present dans 35 % des infusions (51 - 1 800 mg.kg -1 d'herbe) alors que l'acide 5-feruloylquinique apparait a concurrence de 45 % (39 - 1 300 mg.kg -1 ). Malgre sa concentration peu importante (30 - 560 mg.kg -1 ), l'acide 3,5-dicaffeoylquinique est present dans 50 % des herbes. La distribution des autres isomeres dicaffeoylquiniques dans ces infusions s'est revelee faible. L'acide 3,4-dicaffeoylquinique est retrouve dans 20 % de ces infusions (190 - 1 700 mg.kg -1 ), tandis que l'acide 4,5-dicaffeoylquinique n'etait present que dans 15 % de ces herbes. De fortes teneurs de ce dernier isomere n'ont ete revelees que dans la « Salvia » (1 100 ± 270 mg.kg -1 ).

Volatiles of genipap fruit were isolated by both headspace and liquid-phase adsorptive chromatography and analysed by means of gas chromatography–flame ionization detection (GC–FID), GC–mass spectrometry (GC–MS) and GC–olfactometry (GC–O)/aroma extract dilution analysis (AEDA). A total of 52 volatiles were identified; among these, 32 were reported as genipap constituents for the first time. Thirty-seven volatiles were positively identified in genipap fruit aroma. Low-boiling esters predominated in the headspace fraction. Based on GC–O/AEDA, hexanoic, 2- and 3-methylbutanoic acids and the corresponding methylbutanoic esters were the most potent odorants in both fractions. Thus they might be related to the first odour impression of the fruit. Odorants with lower odour potencies, such as methyl hexanoate, methyl and ethyl octanoate and acetic and 2-methylpropanoic acids could have some additional effect on the fruit aroma. Vanillin, which was identified for the first time in this fruit, might also contribute to the overall genipap flavour. Copyright © 2006 John Wiley & Sons, Ltd.

Volatiles of the headspace and total aqueous extract from the rose apple fruit were investigated by gas chromatography (GC)–flame ionization detection, GC–mass spectrometry and GC–olfactometry/aroma extract dilution analysis O/AEDA). The headspace fraction was rich in low boiling compounds, while medium and high volatility components predominated in the total aqueous extract. GC–O/AEDA revealed that hexanal, 3-penten-2-one, hexanol, (Z)-3-hexen-1-ol, linalool, isovaleric acid, benzyl alcohol, 2-phenylethylalcohol and (E)-cinnamaldehyde were potent odorants contributing to the headspace aroma. Thus, they might be related to the first odour impression of the fruit. Other potent volatiles, such as caproic and phenylacetic acids, methyl-(E)-cinnamate and (E)-cinnamyl alcohol were identified in the total aqueous extract, only. These results indicated that some volatiles, with medium and high boiling points, might also contribute to the overall rose apple flavour. Besides them, volatiles with lower odour potency, such as 7-octen-4-ol, acetic acid, 2-octen-1-ol and cinnamic acid, could have some additional effect for the overall fruit aroma.

An investigation was carried out to identify the compounds responsible for the cambara honey aroma. Volatiles were isolated from the headspace or aqueous extract by adsorptive column chromatography, eluted with acetone and analysed by GC–FID, GC–O and GC–MS. Volatiles were separated on polar and non-polar phase columns. Phenylacetic acid, diethylene glycol and benzaldehyde were by far the most abundant volatile compounds in the aqueous extract, while benzaldehyde and benzonitrile predominated in the headspace fraction. Based on AEDA, benzaldehyde, 2,3-methybutanoic acid and benzonitrile were found to be the most potent odorants in both headspace and aqueous extract aromas. 2-Phenylethanol was only found in the headspace aroma. Phenyl-1,2-propanedione, benzoic and phenylacetic acid were odour-active compounds found only in the aqueous extract. Copyright © 2004 John Wiley & Sons, Ltd.

This work investigates the content of feruloylquinic (FQA), caffeoylquinic (CQA) and dicaffeoylquinic (diCQA) acids in the peel, pulp and seed of 22 tropical fruits from Brazil. 3-CQA, 4,5-diCQA and 4- and 5-FQA were not detected in any of the fruits analysed. Relatively small amounts of 4-CQA (4.0–48.7 mg kg−1) were found in the peel and/or pulp of seven of the fruits; only the peel of Artocarpus heterophyllus was significantly (p

Sixteen polycyclic aromatic hydrocarbons (PAHs) have been identified in Brazilian sugarcane spirits. Contamination sources are: sugarcane burn before harvest and petroleum derivatives. PAHs concentration in spirits produced from burned cane was about 2–3 times higher than those from unburned cane. Benzo(a)pyrene (BaP) is present at less than 1%, and therefore is not a representative marker of cachaca contamination by PAHs. Ethyl carbamate (EC) is produced during both fermentation and distillation. During distillation, cupric ions may catalyse the conversion of cyanide to EC. In discontinuous distillation, the use of the heart fraction for bottling cachaca considerably decreases its concentration. In the continuous process, in which there is no separation of distillate, it is highly recommended to couple cooling devices and reflux systems to the distillation column. Consumers are at a greater risk of EC exposure from cachaca than from any other spirit.

Free proline was significantly (p

Flavour precursors from water-soluble green coffee low molecular weight (B) and high molecular weight (C) fractions were investigated and the volatiles formed during roasting were identified by high resolution gas chromatography/mass spectrometry (HRGC/MS). Roasting promoted extensive degradation of trigonelline, sucrose and amino acids in fraction (B) and of arabinogalactan in fraction (C). The analyses of the roasted isolated fractions showed that furans are not only formed by sucrose degradation but also by arabinogalactan pyrolysis. Also, pyrazines appear to be mainly formed by pyrolysis of hydroxy amino acids from fraction (C). The results also showed that pyridine found in roasted coffee is not exclusively formed by trigonelline degradation but also by protein pyrolysis.

A sequential fractionation method to isolate water-soluble fractions of green Arabica coffee is described. Low- and high-molecular-weight fractions were obtained by treating the dried water extract with aqueous ethanol (80%, v/v). High-performance gel filtration chromatography was used to show some differences in molecular weight distribution between fractions. Flavour precursors were detected in both fractions. Arabinogalactan was the main polysaccharide found in the water-soluble high-molecular-weight fraction, together with large amounts of protein. Important flavour precursors such as sucrose, trigonelline and chlorogenic acid were detected in the low-molecular-weight fraction. A simple and rapid headspace method was developed to obtain the volatile profiles produced by the roasted fractions. Volatiles were immediately collected after roasting in a sealed tube and submitted to gas chromatography. The chromatographic profiles obtained showed considerable differences between fractions and revealed an important contribution to aroma formation.

Niacin (nicotinamide, nicotinic acid) interferes on homeostasis, DNA regulation, signaling and longevity. Nicotinic acid reduces synthesis of lipoproteins-apo-B and increases HDL. Its antilipemic action in liver produces: 1) inhibition of DGAT2, with decreased triacylglycerol synthesis, 2) downregulation of the b-chain of adenosine triphosphate synthase, leading to reduced HDL-apo-A-I catabolism. Nicotinic acid could increase redox potential in vascular endothelium. HM74A receptor activation in macrophages would be responsible for the release of prostaglandins, causing flushing in epidermis. HM74A agonists could assist in identifying antilipemic agents. Extended release niacin in combination with statin appears to protect cardiovascular system of patients with low HDL.

Changes in the profile of volatile compounds after the heating of refined soybean oil without adding antioxidants, and treated with quercetin and chlorogenic acid (5-CQA) were investigated by GC/FID, GC/MS, and GC/SNIFFING. The heating temperature of the oil sample was 20 °C for the first minute, and then it was increased up to 160 °C at the rate of 10 °C min –1 . The final temperature was kept for 10 minutes. 19 volatiles were identified in the heated samples without antioxidants. Medium-chain carbonyls predominated in the volatile fraction, mainly 2-heptenal, 2,4-heptadienal and 2,4-decadienal. Around 11 to 15 volatile compounds were detected in the heated samples treated with 5-CQA and quercetin, respectively. 5-CQA was not very efficient in delaying the formation of oxidative volatile compounds. The samples quercetin presented lower proportion of carbonyls with C 6 -C 9. . The GC peak area data were used as an approach to estimate the relative content of each volatile compound and indicate that the samples treated with quercetin (p < 0.05) had significantly lower values for, 1-pentanol, 2,4-heptadienal, and 2,4-decadienal compared with those without antioxidants and treated with 5-CQA. GC/ SNIFFING analysis revealed a smaller odor perception in the samples treated with 5-CQA compared to those without antioxidants. No odor was perceived in the heated samples treated with quercetin. These results indicate greater effectiveness of quercetin in delaying the formation of oxidative volatile compounds in soybean oils subjected to mild heating conditions. Apparently, biopolyphenols used in the present work showed good oxidative stability since no new volatile compound was detected in the heated samples treated with them.

The volatile compounds were isolated from the headspace fraction of "assa-peixe" honeys by adsorptive column chromatography, eluted with acetone and analysed by GC-FID and GC-MS. Volatile compounds were separated using a polar phase column. Low- and medium-boiling point volatile compounds predominated in the headspace. A large proportion of 3-penten-2-one (80.5 ± 13.9 µg.kg-1) and benzaldehyde (25.9 ± 4.2 µg.kg-1) was found in the headspace fraction, while 2-penten-1-ol, 3-hexenyl butanoate, octadecane and hexanoic acid (

Gravimetric and Bailey-Andrew methods are tedious and provide inflated results. Spectrofotometry is adequate for caffeine analysis but is lengthy. Gas chromatography also is applied to the caffeine analysis but derivatization is needed. High performance liquid chromatography with ultraviolet detection (HPLC-UV) and reversed phase is simple and rapid for xanthine multianalysis. In HPLC-UV-gel permeation, organic solvents are not used. HPLC-mass spectrometry provides an unequivocal structural identification of xanthines. Capillary electrophoresis is fast and the solvent consumption is smaller than in HPLC. Chemometric methods offer an effective means for chemical data handling in multivariate analysis. Infrared spectroscopy alone or associated with chemometries could predict the caffeine content in a very accurate form. Electroanalytical methods are considered of low cost and easy application in caffeine analysis.

This paper describes the analytical methods for determination of total chlorogenic acid (CGA) and their individual isomers. Spectrofotometric methods are adequate for total CGA analysis in green coffee but they can provide inflated results for coffee products. High pressure liquid chromatography (HPLC) with gel permeation column and ultraviolet (UV) monitoring is adequate for the simultaneous analysis of total CGA, alkaloids and sugars in coffee products. HPLC-UV-reversed phase is a simple, rapid and precise method for the determination of the individual isomers of CGA. Gas chromatography (GC) also is applied to the analysis of the individual isomers but phenolic acids need to be derivatized before analysis. Both HPLC- and GC-mass spectrometry provide an unequivocal identification of the individual isomers. The capillary electrophoresis method is simple, rapid and adequate to the simultaneous analysis of polyphenols and xanthines. Advantages and limitations of each method are discussed throughout the text.

A method is proposed for the simultaneous determination of total chlorogenic acid (CGA), trigonelline and caffeine in green coffee using high performance gel filtration chromatography. The method presents good linearities (0.9996, 0.9999 and 0.9998) and recoveries (97%, 96% and 96%) with high correlations (0.9158, 0.9715 and 0.9445) for the CGA, trigonelline and caffeine, respectively when compared to reverse phase HPLC techniques. The proposed method appears to be an adequate method for quality control in the coffee industry.

A review about origin, composition and importance of volatile compounds in floral honeys is presented. Hydrocarbons, aromatic components, acids, diacids, terpenoids, ketones, aldehydes, esters and alcohols have been found in honey aroma of different botanical origin. Cis-rose oxide has been proposed as an indicator for Tilia cordata honey. Citrus honeys are known to contain methyl anthranilate, a compound which other honeys virtually lack. Linalool, phenylethylalcohol, phenylacetaldehyde, p-anisaldehyde and benzaldehyde are important contributors for the aroma of different unifloral honeys. Both isovaleric acid, gama-decalactone and benzoic acid appears to be important odourants for Anarcadium occidentale and Croton sp. honeys from Brazil. The furfurylmercaptan, benzyl alcohol, delta-octalactone, eugenol, phenylethylalcohol and guaiacol appear to be only relevant compounds for Anarcadium occidentale. The vanillin was considered an important odourant only for Croton sp..

A review of heterocyclic compounds in roasted coffee is presented. The contents, precursors and sensorial properties of furans, pyrroles, oxazoles, thiazoles, thiophenes, pyrazines and pyridines are discussed. The impact heterocyclic compounds of coffee aroma are described.