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7694745 
Journal Article 
Isolation of coffee diterpenes by means of high-speed countercurrent chromatography 
Scharnhop, H; Winterhalter, P; , 
2009 
Yes 
Journal of Food Composition and Analysis
ISSN: 0889-1575
EISSN: 1096-0481 
ACADEMIC PRESS INC ELSEVIER SCIENCE 
SAN DIEGO 
22 
3 
233-237 
English 
WOS:000266737200009 
Many different physiological activities have been ascribed to coffee diterpenes, such as cholesterol increasing activity for the diterpenes kahweol and cafestol. Another member of this class, namely the diterpene 16-O-methylcafestol, is used as a marker substance for robusta coffee. Up to now, methodologies for the preparative isolation of these key coffee ingredients are still limited. In this study, high-speed countercurrent chromatography (HSCCC) was successfully employed for the isolation and purification of different diterpenes (i.e. kahweol, cafestol, 16-O-methylkahweol, 16-O-methylcafestol, dehydrokahweol, and dehydrocafestol) from Coffea arabica and Coffea canephora var. robusta. The solvent systems consisted of hexane-ethyl acetate-ethanol-water mixtures. Identity and purity of the isolated compounds were confirmed by high-performance liquid chromatography with photo diode array detection (HPLC-PDA) and HPLC-multiple mass spectrometry (HPLC-MSn) as well as NMR measurements. (C) 2009 Elsevier Inc. All rights reserved. 
16-O-methylcafestol; Bioactive non-nutrients; Cafestol; Coffea canephora var. robusta; Coffee; Diterpene; Food analysis; Food composition; Food quality; High-speed countercurrent chromatography; Kahweol