Journal of Analytical Methods in Chemistry / 2014 / Article / Tab 3

Research Article

Quantification of Caffeoylquinic Acids in Coffee Brews by HPLC-DAD

Table 3

Intraday precision and recovery of CQAs in coffee brews, spiked at two different concentration levels.

Spiked levelaAnalyteInitial
concentration
(mg/L)
Precision (%CV)Recovery (%)

Filter coffee (prepared from roasted and ground Arabica coffee)
C13-CQA307.861.5092.71
4-CQA169.721.5998.32
5-CQA161.001.8296.91
C23-CQA307.861.9690.38
4-CQA169.720.8697.09
5-CQA161.001.0397.10

Instant natural A
C13-CQA62.511.7798.81
4-CQA51.261.58100.64
5-CQA65.381.8897.06
C23-CQA62.511.0891.46
4-CQA51.262.0094.80
5-CQA65.380.5393.90

Capsule coffee (A—type 5)
C13-CQA369.272.21101.89
4-CQA234.952.17102.51
5-CQA222.082.24100.00
C23-CQA369.271.5799.83
4-CQA234.951.65101.31
5-CQA222.081.74103.39

Spiked samples were prepared at two concentrations levels as follows. C1: 3-CQA (80 mg/L), 4-CQA (40 mg/L), and 5-CQA (40 mg/L); C2: 3-CQA (240 mg/L), 4-CQA (120 mg/L), and 5-CQA (120 mg/L).

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