Hybrid materials based on deep eutectic solvents for the preconcentration of formaldehyde by SPME in coffee beverages

Justyna Werner; Tomasz Grześkowiak; Agnieszka Zgoła-Grześkowiak; Robert Frankowski; Julia Płatkiewicz

doi:10.1016/j.talanta.2023.125309

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Title

Hybrid materials based on deep eutectic solvents for the preconcentration of formaldehyde by SPME in coffee beverages

Authors

Justyna Werner (WTCH) ^{[ 1 ][ 7.6 ][ P ]}
Tomasz Grześkowiak
Agnieszka Zgoła-Grześkowiak (WTCH) ^{[ 1 ][ 7.6 ][ P ]}
Robert Frankowski (WTCH) ^{[ 1 ][ 7.6 ][ P ]}
Julia Płatkiewicz (WTCH) ^{[ 2 ][ 7.6 ][ SzD ]}

^{[ 1 ]} Instytut Chemii i Elektrochemii Technicznej, Wydział Technologii Chemicznej, Politechnika Poznańska | ^{[ 2 ]} Wydział Technologii Chemicznej, Politechnika Poznańska | ^{[ P ]} employee | ^{[ SzD ]} doctoral school student

Scientific discipline (Law 2.0)

[7.6] Chemical sciences

Year of publication

2024

Published in

Talanta

Journal year: 2024 | Journal volume: vol. 268, part 1

Article type

scientific article

Publication language

english

Keywords

EN

Coffee
Formaldehyde
Solid phase microextraction
Deep eutectic solvents
Hybrid materials

Abstract

EN Coffee is one of the most widely consumed beverages. It can be prepared from green or roasted beans or from instant coffee. Unfortunately, in addition to the aroma obtained in the coffee roasting process, among others, formaldehyde can be produced. In this study, thin-film solid-phase microextraction was used to preconcentrate trace amounts of formaldehyde in different types of coffee with different roasting levels. For this purpose, 18 hybrid materials based on deep eutectic solvents were synthesized and tested as sorbents in thin-film solid-phase microextraction. The coffee samples were brewed, and then formaldehyde present in them was derivatized using the Nash reagent. The sample preparation procedure was optimized for selected DES-based sorbent using a central composite design method and validated. Formaldehyde was determined in almost all samples of secondcrack coffee (roasted at 240 ◦C) at 0.17–0.75 ng mL􀀀 1 and in darker-colored instant coffees at 0.18–0.54 ng mL(-1).

Date of online publication

20.10.2023

Pages (from - to)

125309-1 - 125309-10

DOI

10.1016/j.talanta.2023.125309

URL

https://doi.org/10.1016/j.talanta.2023.125309

Comments

Article number: 125309

Ministry points / journal

100