{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,1,29]],"date-time":"2026-01-29T12:31:25Z","timestamp":1769689885195,"version":"3.49.0"},"reference-count":25,"publisher":"SAGE Publications","issue":"1","license":[{"start":{"date-parts":[[2009,2,1]],"date-time":"2009-02-01T00:00:00Z","timestamp":1233446400000},"content-version":"tdm","delay-in-days":0,"URL":"https:\/\/journals.sagepub.com\/page\/policies\/text-and-data-mining-license"}],"content-domain":{"domain":[],"crossmark-restriction":false},"short-container-title":["Food sci. technol. int."],"published-print":{"date-parts":[[2009,2]]},"abstract":"<jats:p> This work reports a solid\u2014liquid micro-extraction method for vitamin E quantification in coffee beans (before and after roasting) with normal-phase HPLC\/diode-array\/fluorescence detection. The compounds were extracted after protein precipitation and overnight maceration (4\u00b0C) in n-hexane, in the presence of butylated hydroxytoluene, using tocol as internal standard. The extraction method precision was inferior to 5% with mean recoveries near 100%. Chromatographic resolution from co-eluting interferences was achieved within 8 min with a 75 \u00d7 3.0 mm (3 \u03bcm) silica column by using an isocratic elution with n-hexane\/ 1,4-dioxane (98 : 2), at a flow rate of 0.7 mL\/min. The diode-array detector was a valuable tool in the detection of co-eluting interferences and quantification was based on the fluorescence measurements. Only two vitamers, a- and b-tocopherol, were confirmed and quantified, being the latter generally the major compound in both arabica and robusta coffees. The present analytical method proved to be simple, sensitive, reproducible, accurate, allowing a fast quantification with low organic solvent consumption. <\/jats:p>","DOI":"10.1177\/1082013208102695","type":"journal-article","created":{"date-parts":[[2009,5,22]],"date-time":"2009-05-22T13:50:25Z","timestamp":1243000225000},"page":"57-63","source":"Crossref","is-referenced-by-count":50,"title":["Determination of Vitamin E in Coffee Beans by HPLC Using a Micro-extraction Method"],"prefix":"10.1177","volume":"15","author":[{"given":"R.C.","family":"Alves","sequence":"first","affiliation":[{"name":"REQUIMTE\/Servi\u00e7o de Bromatologia, Faculdade de Farm\u00e1cia, Universidade do Porto Rua An\u00edbal Cunha 164, 4099-030 Porto, Portugal,"}]},{"given":"S.","family":"Casal","sequence":"additional","affiliation":[{"name":"REQUIMTE\/Servi\u00e7o de Bromatologia, Faculdade de Farm\u00e1cia, Universidade do Porto Rua An\u00edbal Cunha 164, 4099-030 Porto, Portugal"}]},{"given":"M.B.P.P.","family":"Oliveira","sequence":"additional","affiliation":[{"name":"REQUIMTE\/Servi\u00e7o de Bromatologia, Faculdade de Farm\u00e1cia, Universidade do Porto Rua An\u00edbal Cunha 164, 4099-030 Porto, Portugal"}]}],"member":"179","published-online":{"date-parts":[[2009,5,22]]},"reference":[{"key":"atypb1","doi-asserted-by":"publisher","DOI":"10.2116\/analsci.21.1545"},{"key":"atypb2","first-page":"606","volume":"37","author":"Aoyama M.","year":"1988","journal-title":"Yukagaku"},{"key":"atypb3","doi-asserted-by":"publisher","DOI":"10.1002\/(SICI)1097-0010(20000515)80:7<913::AID-JSFA600>3.0.CO;2-3"},{"key":"atypb4","doi-asserted-by":"publisher","DOI":"10.1016\/j.aca.2007.01.049"},{"key":"atypb5","doi-asserted-by":"publisher","DOI":"10.1016\/S0378-4347(01)00349-8"},{"key":"atypb6","volume-title":"Proceedings of the 11th International Colloquium on the Chemistry of Coffee","author":"Cros E."},{"key":"atypb7","doi-asserted-by":"crossref","unstructured":"Eitenmiller R.R. and Landen Jr W.O. (1999). Vitamin E. Vitamin Analysis for the Health and Food Sciences -3. 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(2000). Vitamin E. In: De Leenheer A.P. Lambert W.E. and Bocxlaer J.F.V. (eds), Modern Chromatographic Analysis of Vitamins. New York: Marcel Dekker Inc., pp. 143-228."},{"key":"atypb18","doi-asserted-by":"publisher","DOI":"10.3136\/nskkk1962.36.6_490"},{"key":"atypb19","doi-asserted-by":"publisher","DOI":"10.1021\/jf030009v"},{"key":"atypb20","doi-asserted-by":"publisher","DOI":"10.1016\/S0021-9673(01)01101-3"},{"key":"atypb21","doi-asserted-by":"publisher","DOI":"10.1002\/mnfr.200400049"},{"key":"atypb22","doi-asserted-by":"publisher","DOI":"10.1016\/j.jfca.2007.07.012"},{"key":"atypb23","doi-asserted-by":"publisher","DOI":"10.1590\/S1677-04202006000100014"},{"key":"atypb24","doi-asserted-by":"publisher","DOI":"10.1093\/jn\/134.3.562"},{"key":"atypb25","doi-asserted-by":"publisher","DOI":"10.1016\/B0-12-227055-X\/01196-2"}],"container-title":["Food Science and Technology International"],"original-title":[],"language":"en","link":[{"URL":"https:\/\/journals.sagepub.com\/doi\/pdf\/10.1177\/1082013208102695","content-type":"application\/pdf","content-version":"vor","intended-application":"text-mining"},{"URL":"https:\/\/journals.sagepub.com\/doi\/pdf\/10.1177\/1082013208102695","content-type":"unspecified","content-version":"vor","intended-application":"similarity-checking"}],"deposited":{"date-parts":[[2025,1,28]],"date-time":"2025-01-28T07:21:57Z","timestamp":1738048917000},"score":1,"resource":{"primary":{"URL":"https:\/\/journals.sagepub.com\/doi\/10.1177\/1082013208102695"}},"subtitle":[],"short-title":[],"issued":{"date-parts":[[2009,2]]},"references-count":25,"journal-issue":{"issue":"1","published-print":{"date-parts":[[2009,2]]}},"alternative-id":["10.1177\/1082013208102695"],"URL":"https:\/\/doi.org\/10.1177\/1082013208102695","relation":{},"ISSN":["1082-0132","1532-1738"],"issn-type":[{"value":"1082-0132","type":"print"},{"value":"1532-1738","type":"electronic"}],"subject":[],"published":{"date-parts":[[2009,2]]}}}