The determination of the energy content of pure compounds found in foods is an important part of many investigations on nutrition. The present work describes the determination of the energy content of some derivatives of cinnamic acid, i.e., 3,4-dihydroxycinnamic acid, 3,4-dihydroxyhydrocinnamic acid, and 2,4-dihydroxy- cinnamic acid, found in coffee bean, carried out by means of a static bomb combustion calorimeter and under an oxygen atmosphere. The values of the energy content per mass found for these compounds were = ?(21.8692±0.0051) kJ•g-1, ?(22.7047 ± 0.0025) kJ•g-1, and ?(21.7782 ± 0.0025) kJ•g-1, respectively. According to the values obtained, the compounds release energy in order as follows: 2,4-dihydroxycinnamic acid < 3,4-dihydroxycinnamic acid < 3,4-dihydroxyhydrocinnamic acid.

Author Name: E. Adriana Camarillo, Henoc Flores, Omar Santiago

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Keywords: Energy content, combustion calorimetry, cinnamic acid derivatives.

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EISSN: 2249 –1929

EOI/DOI: nill

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