Određivanje hlorogenske kiseline kao jednog od najznačajnijih antioksidanasa u komercijalnim uzorcima čaja i kafe
Sažetak
Uvod/Cilj. Čaj i kafa su jedni od najčešće konzumiranih napitaka širom sveta zahvaljujući svom lekovitom dejstvu koje se u velikoj meri pripisuje fenolnim komponentama koje sadrže, uključujući i hlorogensku kiselinu. Glavni cilj istraživanja bio je određivanje hlorogenske kiseline, kao jednog od najznačajnijih antioksidanasa, u različitim komercijalnim uzorcima čaja i kafe prisutnih u slobodnoj prodaji na tržištu Republike Srbije. Metode. Metoda za određivanje hlorogenske kiseline u biljnim ekstraktima primenom visokoefikasne tečne hromatografije (HPLC) je korišćena za ispitivanje sadržaja 5-kafeoilhine kiseline (5-CQA) u komercijalnim uzorcima čaja i kafe. Mobilnu fazu je predstavljao vodeni rastvor 1.5% sirćetne kiseline - metanol (80:20) sa protokom od 0.8 mL/min. Vreme analize je iznosilo 15 minuta, a temperatura analitičke kolone 25° C. Detekcija je vršena na 240 nm. Rezultati i diskusija. HPLC metoda je modifikovana i revalidovana. Sadržaj hlorogenske kiseline je varirao u zavisnosti od vrste čaja (beli, zeleni, crni i mate čaj) i tehnološkog postupka prerade koji je jedinstven za svakog proizvođača. Najveći sadržaj 5-CQA je ustanovljen u uzorku zelenog čaja (16 mg/100 mL). Sadržaj 5-CQA u uzorcima kafe se kretao u opsegu 0-46.98 mg/100 mL i dobijeni rezultati su pokazali da sadržaj hlorogenske kiseline zavisi od tipa kafe, tehnološkog postupka prerade i formulacije. Zaključak. Modifikovana i revalidovana HPLC metoda je pokazala dobru preciznost, ponovljivost, selektivnost i postojanost. Najveći sadržaj 5-CQA u uzorcima čajeva je utvrđen u uzorku zelenog čaja u poređenju sa belim, crnim i mate čajem jer sa većim stepenom oksidacije opada sadržaj hlorogenske kiseline. Rezultati dobijeni za uzorke kafe ukazuju da na sadržaj i količinu unosa 5-CQA najviše utiče formulacija. Može se zaključiti da selekcija biljnog materijala, kao i uslovi tehnološke obrade pokazuju značajan efekat na sadržaj hlorogenske kiseline u finalnim proizvodima čaja i kafe
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