Extraction of methyl xanthines and their UHPLC–DAD determination in consumable beverages used in E astern province of S audi A rabia

Autor: Haya Mohammad, Fatimah Abdulraheem Alzahrani, Fatimah AlOthman, Niyaz Ahmad, Rizwan Ahmad
Rok vydání: 2019
Předmět:
Zdroj: Biomedical Chromatography. 34
ISSN: 1099-0801
0269-3879
DOI: 10.1002/bmc.4712
Popis: Coffee and tea are the most widely consumed beverages worldwide. However, the consumer may be unaware of the exact amount of methyl xanthine (MX, i.e. caffeine [C], theobromine [TB] and theophylline [TH]) consumed, as most of the products do not list the proper amounts. This may lead to serious risks including cardiovascular, kidney and stimulant effects. The aim of the study was to determine the MX amount in ready-to-use beverages (coffee and tea) collected from various outlets in the city of Al-Khobar, Saudi Arabia. Forty different samples of espresso, black coffee and red tea were collected. A fast, reliable and efficient UHPLC-DAD method was developed and validated for MX determination. Total lipids were extracted and fractionated in order to determine glycolipids, phospholipids and neutral lipids. The r2 value for the method was 0.980-0.988 in a linearity range of 0.5-200 ppm. The range for MX (C [0.02-2.39 mg/ml], TB [0.00-0.10 mg/ml] and TH [0.00-0.004 mg/ml]) and total lipids was 1-5 g. The amount of glycolipids (3.1 g) was higher among the lipid fractions followed by phospholipids (1.8 g) and neutral lipids (0.25 g). In general, espresso beverages (20-30 ml) contained high amounts of MX whereas black coffee beverages contained high amount of lipids. Most of the beverages expressed C, TB, TH, lipids or their fractions; however, the product with high amounts of MX and lipids at the same time was espresso (brands Chemistry and Wogard). Although the MX and lipid levels in these beverages well below the allowed limits, care must still be taken, especially when using the beverages with high serving volumes (200-250 ml) or coffee prepared via the filter method i.e. black coffee, using a high temperature for a longer time.
Databáze: OpenAIRE
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