Fast, Sensitive and Robust Determination of Nicotinic Acid (Vitamin B₃) Contents in Coffee Beverages Depending on the Degree of Roasting and Brewing Technique

Abstract

The vitamin B3 (niacin) is present in various foods. During roasting of green coffee beans, niacin is formed from the alkaloid trigonelline. Therefore, we established a novel fast and sensitive HPLC-MS/MS method to determine niacin in coffee brews from five commercially available coffee samples. Additionally, we investigated the influence of the brewing method, brewing temperature, and degree of roasting on niacin contents. In the respective coffee brews, we were able to show that the content of niacin in coffee beverages is not only affected by the degree of roasting, but also by the extraction performance of different brewing methods to a lesser extent.

Keywords

• niacin
• coffee
• HPLC-ESI-MS/MS
• vitamin B3
• stable isotope dilution analysis (SIDA)