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Proceedings 2019, 11(1), 13; https://doi.org/10.3390/proceedings2019011013

Fast, Sensitive and Robust Determination of Nicotinic Acid (Vitamin B3) Contents in Coffee Beverages Depending on the Degree of Roasting and Brewing Technique

Department of Food Chemistry and Toxicology Technische Universitaet Kaiserslautern, Erwin-Schroedinger-Str. 52, 67663 Kaiserslautern, Germany
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Presented at Natural Products and the Hallmarks of Chronic Diseases—COST Action 16112, Luxemburg, 25–27 March 2019.
Published: 16 April 2019
PDF [251 KB, uploaded 16 April 2019]

Abstract

The vitamin B3 (niacin) is present in various foods. During roasting of green coffee beans, niacin is formed from the alkaloid trigonelline. Therefore, we established a novel fast and sensitive HPLC-MS/MS method to determine niacin in coffee brews from five commercially available coffee samples. Additionally, we investigated the influence of the brewing method, brewing temperature, and degree of roasting on niacin contents. In the respective coffee brews, we were able to show that the content of niacin in coffee beverages is not only affected by the degree of roasting, but also by the extraction performance of different brewing methods to a lesser extent.
Keywords: niacin; coffee; HPLC-ESI-MS/MS; vitamin B3; stable isotope dilution analysis (SIDA) niacin; coffee; HPLC-ESI-MS/MS; vitamin B3; stable isotope dilution analysis (SIDA)
This is an open access article distributed under the Creative Commons Attribution License which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited (CC BY 4.0).
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Buckel, L.; Kremer, J.I.; Stegmüller, S.; Richling, E. Fast, Sensitive and Robust Determination of Nicotinic Acid (Vitamin B3) Contents in Coffee Beverages Depending on the Degree of Roasting and Brewing Technique. Proceedings 2019, 11, 13.

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