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Coffee in Health and Disease Prevention by Victor R. Preedy

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Chapter 109

Assay of Kahweol and Cafestol in Coffee

Marta de Toledo Benassi1,  and Rafael Carlos Eloy Dias2     1Department of Food Science and Technology, Universidade Estadual de Londrina, Londrina, Paraná, Brazil     2Department of Chemistry, Instituto Federal Catarinense – Câmpus Araquari, Araquari, Santa Catarina, Brazil

Abstract

Kahweol and cafestol, which are pentacyclic diterpene alcohols of coffee with a 20-carbon kauran skeleton, are sensitive to heat and light. Spectrometric and chromatographic techniques are applied to quantify the diterpenes, particularly high performance liquid chromatography. Direct saponification using methyl tert-butyl ether as the solvent is efficient for extracting kahweol and cafestol, avoiding the formation of ...

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