European Food Research and Technology

, Volume 238, Issue 2, pp 259–264 | Cite as

Factors affecting tocopherol contents in coffee brews: NP-HPLC/FLD, RP-UPLC-ESI/MSn and spectroscopic study

  • Paweł Górnaś
  • Aleksander Siger
  • Krzysztof Polewski
  • Iveta Pugajeva
  • Agnieszka Waśkiewicz
Original Paper


Qualitative and quantitative determination of tocopherols in filtered and unfiltered coffee brews was investigated. The NP-HPLC/FLD and RP-UPLC-ESI/MSn techniques as well as fluorescence spectroscopy turned out to be very useful tools not only to estimate tocopherol contents, but also to detect contaminants in coffee brew tocopherol extracts. In all analysed coffee brew samples, only α- and β-T were detected. In Arabica coffee brews, the content of the β homologue was three to four times higher than that of the α homologue; however, in Robusta, they were almost identical. Unfiltered coffee brews contained about ten times more tocopherols, 3.02–5.26 and 3.39–16.52, than filtered brews, 0.4–0.71 and 1.26–1.77 μg/100 ml for α-T and β-T, respectively. The reduction in the size of ground coffee beans from 0.7 to 0.3 mm increases the concentration of tocopherols almost three times. Suspended coffee bean dust was the main source of tocopherols in coffee brews.


Coffee brew Tocopherols Fluorescence Arabica and Robusta NP-HPLC UPLC-ESI/MSn 



Normal phase high-performance liquid chromatograph/fluorescence detector


Reverse phase ultra-performance liquid chromatography electrospray ionization/mass spectrometry





This study was partially supported by a grant 508/82-4 from the Poznan University of Life Sciences, Poznan, Poland, and by a grant N312 1410 33 from the Polish Ministry of Science and Higher Education.

Conflict of interest


Compliance with Ethics Requirements

This article does not contain any studies with human or animal subjects.


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Copyright information

© Springer-Verlag Berlin Heidelberg 2013

Authors and Affiliations

  • Paweł Górnaś
    • 1
  • Aleksander Siger
    • 2
  • Krzysztof Polewski
    • 3
  • Iveta Pugajeva
    • 4
  • Agnieszka Waśkiewicz
    • 5
  1. 1.Latvia State Institute of Fruit-GrowingDobeleLatvia
  2. 2.Department of Food Biochemistry and AnalysisPoznan University of Life SciencesPoznanPoland
  3. 3.Department of PhysicsPoznan University of Life SciencesPoznanPoland
  4. 4.Institute of Food Safety, Animal Health and Environment BIORRigaLatvia
  5. 5.Department of ChemistryPoznan University of Life SciencesPoznanPoland

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