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A versatile method for the quantitative determination of βN-alkanoyl-5-hydroxytryptamides in roasted coffee

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Abstract

Since literature reports suggest βN-alkanoyl-5-hydroxytryptamides to account for stomach irritations perceived by sensitive subjects after coffee consumption, there is increasing interest in the concentrations of these substances in coffee and coffee products. A versatile analytical method for the accurate quantitative analysis of βN-alkanoyl-5-hydroxytryptamides in coffee by means of reversed-phase high-performance liquid chromatography with fluorescence detection and synthetic βN-heptadecanoyl-5-hydroxytryptamide as the internal standard was developed. Spiking coffee samples with known amounts of βN-alkanoyl-5-hydroxytryptamides followed by quantitative analysis revealed recovery rates of 99–103%. On the basis of the results of liquid chromatography–mass spectometry/mass spectometry experiments as well as co-chromatography with the synthetic reference compounds, the previously unknown βN-heneicosanoyl-5-hydroxytryptamide and βN-tricosanoyl-5-hydroxytryptamide were detected for the first time in coffee.

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Acknowledgements

This research project was supported by a grant from the Forschungskreis der Ernährungsindustrie e.V., Bonn, Germany, the Arbeitsgemeinschaft industrieller Forschung, and the German Ministry of Economics (project no. 14042 N).

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Authors and Affiliations

  1. Institut für Lebensmittelchemie, Westfälische Wilhelms Universität, Corrensstr. 45, 48149, Münster, Germany

    Roman Lang & Thomas Hofmann

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  1. Roman Lang
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  2. Thomas Hofmann
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Correspondence to Thomas Hofmann.

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Lang, R., Hofmann, T. A versatile method for the quantitative determination of βN-alkanoyl-5-hydroxytryptamides in roasted coffee. Eur Food Res Technol 220, 638–643 (2005). https://doi.org/10.1007/s00217-004-1123-y

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  • DOI: https://doi.org/10.1007/s00217-004-1123-y

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