| Popis: |
Mr. Bialetti invented Moka in 1933 and it still represents the most common way to prepare coffee at home. The process through which Mokas extract components from the ground coffee is a solid-liquid extraction which occurs at high pressure and temperature. These features are desirable in simple sample treatment strategies, since they allow good extraction efficiencies in a short time. Herein, for the first time, Moka-pot extraction was considered as an alternative processing protocol to extract polar compounds from dietary supplements. The effect of four experimental variables on extraction efficiency was evaluated through a fractional factorial design of experiments applied to a pooled matrix. In particular, solvent pH and its content of organic modifier, heating temperature and sample mass (reflecting the ratio to the amount of solvent which has to be kept fixed due to practical needs) were considered. The performances of the best conditions were then validated by determining recoveries (between 52 and 134 %, except for acetylsalicylic acid) and matrix effects (resulting always negligible or moderate at 100-fold dilution) of a spiked matrix which did not present any of the target analytes. They were finally applied to real samples, allowing to quantify some compounds, including artificial sweeteners, methylxanthines and taurine. Results were then compared with the quantities declared on the labels and those obtained with a Salt-Assisted Liquid-Liquid Extraction (SALLE), previously developed. Interestingly, the two methods were comparable for most compounds, but Moka extraction allowed to quantify taurine, which was not recovered with the SALLE. This promising result encourages further work to extend the use of the simple Moka device to other analytes and further matrices. |
