Journal
FOOD CHEMISTRY
Volume 141, Issue 4, Pages 3335-3340Publisher
ELSEVIER SCI LTD
DOI: 10.1016/j.foodchem.2013.06.014
Keywords
Coffee (Coffea spp.); Instant coffee; Decaffeinated coffee; Chlorogenic acids; Roasting
Funding
- Biotechnology and Biological Sciences Research Council (BBSRC) under the Diet and Health Research Industry Club (DRINC) programme [BB/G005702/1]
- Biotechnology and Biological Sciences Research Council [BB/G005702/1] Funding Source: researchfish
- BBSRC [BB/G005702/1] Funding Source: UKRI
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Chlorogenic acids (CGA) are a class of polyphenols noted for their health benefits. These compounds were identified and quantified, using LC-MS and HPLC, in commercially available coffees which varied in processing conditions. Analysis of ground and instant coffees indicated the presence of caffeoylquinic acids (CQA), feruloylquinic acids (FQA) and dicaffeoylquinic acids (diCQA) in all 18 samples tested. 5-CQA was present at the highest levels, between 25 and 30% of total CGA; subsequent relative quantities were: 4-CQA > 3-CQA > 5-FQA > 4-FQA > diCQA (sum of 3,4, 3,5 and 4,5-diCQA). CGA content varied greatly (27.33-121.25 mg/200 ml coffee brew), driven primarily by the degree of coffee bean roasting (a high amount of roasting had a detrimental effect on CGA content). These results highlight the broad range of CGA quantity in commercial coffee and demonstrate that coffee choice is important in delivering optimum CGA intake to consumers. (C) 2013 Elsevier Ltd. All rights reserved.
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