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The effect of processing on chlorogenic acid content of commercially available coffee
... For example, with commercially available coffees, variations in roasting processes may affect the concentration of chlorogenic acids. Mills et al. (2013) [187] documented a strong inverse relationship between roasting time and the chlorogenic acid content. Thus, the selection of type and roast of coffee may have a sizable impact on the amount of chlorogenic acids ingested. ...
... For example, with commercially available coffees, variations in roasting processes may affect the concentration of chlorogenic acids. Mills et al. (2013) [187] documented a strong inverse relationship between roasting time and the chlorogenic acid content. Thus, the selection of type and roast of coffee may have a sizable impact on the amount of chlorogenic acids ingested. ...
... Thus, the selection of type and roast of coffee may have a sizable impact on the amount of chlorogenic acids ingested. Such factors may impact exercise performance [187]. As the chlorogenic acid content may negatively impact the ergogenic effects of caffeine, Pickering and Grgic [188] have recommended the use of decaffeinated coffee and also a beverage that tastes similar to coffee, but lacks caffeine and other nutritional properties. ...
... The impact of roasting has been extensively researched, probably due to the importance of roasting on coffee flavor. It is well established that CGAs decrease on roasting [35][36][37][38], additionally trigonelline levels also deplete on roasting [39,40]. As it is thermally stable, caffeine levels are minimally impacted by roasting [39,41] and diterpenes are also not impacted by roasting [42]. ...
... The most plentiful of these is isomer 5-caffeoylquinic acid, which is commonly simply termed CGA. This compound alone makes up approximately 35% of the total CGA in coffee [36]. A regular coffee consumer may consume in total 0.5-1 g of CGA per day [73]. ...
Cardiovascular disease is the leading cause of death worldwide and is on the rise. Diet is considered to be a key modifiable risk factor for reducing the incidence of cardiovascular disease. Dietary approaches have proved advantageous for preventing disease morbidity and mortality but tend to focus on fruit, vegetables, fiber, lean protein and healthy fats. Coffee is one of the most popular beverages worldwide but is often surrounded by controversy with regard to its impact on health. This review aims to explore the relationship between coffee consumption and cardiovascular disease. The evidence from observational trials as well as randomized controlled trials is discussed. By focusing on specific bioactive compounds in coffee, potential mechanisms are explored, and future directions of research in the field are considered.
... A high concentration of CA was observed in ground roasted coffee and coffee beans (0.58 ± 0.05 mg g -1 and 0.64 ± 0.04, respectively) in relation to instant coffee and espresso coffee pods (0.44 ± 0.05 and 0.50 ± 0.02 mg g -1 , respectively). This difference was also reported by Mills et al. (2013) (Mills et al. 2013), in a study which utilized the LC-MS technique to quantify total chlorogenic acids (CGAs) in both ground and instant coffee The results obtained with the electrochemical sensor were compared with those obtained using UV-vis spectrometry (Fig. S2). As the t values were below t critical , no significant difference between the methods was evidenced. ...
... A high concentration of CA was observed in ground roasted coffee and coffee beans (0.58 ± 0.05 mg g -1 and 0.64 ± 0.04, respectively) in relation to instant coffee and espresso coffee pods (0.44 ± 0.05 and 0.50 ± 0.02 mg g -1 , respectively). This difference was also reported by Mills et al. (2013) (Mills et al. 2013), in a study which utilized the LC-MS technique to quantify total chlorogenic acids (CGAs) in both ground and instant coffee The results obtained with the electrochemical sensor were compared with those obtained using UV-vis spectrometry (Fig. S2). As the t values were below t critical , no significant difference between the methods was evidenced. ...
Caffeic acid contributes to the flavor and aroma of coffee. Monitoring its levels can be important to guarantee the quality of the coffee produced. An innovative electrochemical sensor for the determination of caffeic acid was developed using banana pulp (Musa sapientum) extract as the precursor for the green synthesis of gold nanoparticles. Microscopic images verified the presence of dispersed gold nanoparticles, with an average diameter of 14.4 ± 2.5 nm on graphene sheets. The electrochemical behavior of caffeic acid demonstrated reversibility, with oxidation and reduction peaks. Under optimized conditions, a calibration curve was developed in 0.1 mol L⁻¹ Britton-Robinson buffer (pH 2.0) with linear range from 0.05 to 10.0 µmol L⁻¹, and a detection limit of 16 nmol L⁻¹. The sensor was effective in coffee samples, and the results were comparable to those obtained using UV–vis spectrometry.
Graphical Abstract
... Thus, the recovery rate of CA and caffeine extracted depends a great deal on the composition of SCGs, which is affected by the type of coffee bean, the roasting condition, and the coffee-making process [40][41][42][43][44]. ...
... The reasons for these differences may be mainly attributed to the type of coffee variety and coffee preparation method. As said before, coffee variety, genetic characteristics, agricultural processes, storage conditions, brewing time, and roasting degree can affect the content of CA and caffeine in SCG and their recovery rate [11,41,45,46]. ...
This study aims to provide an overview of different extraction methods to obtain chlorogenic acid (CA) and caffeine (Caf) from spent coffee grounds (SCG). This overview shows that the quantity extracted is highly dependent on the type of SCG, so experiments using the same SCG are needed to compare different methods. Three easy and simple extraction methods will be tested at a laboratory scale and environmentally compared. All three experiments were of 1 min duration: first, using supramolecular solvent; second, with water and vortex; and third, with water assisted by ultrasound. Water extraction assisted by ultrasound at room temperature yielded the greatest quantity of chlorogenic acid and caffeine, with 1.15 mg CA/g and 0.972 mg Caf/g, respectively. Extraction using supra-solvent leads to a lower content of CA in the supra-phase since it has more affinity for the water-based inferior phase. An environmental assessment using life cycle assessment has been carried out to compare water and supra extraction methods for the manufacture of two different commercial products: a face cream and an eye contour serum. Results show that the type of solvent and the amount of active substance extracted have a great influence on the environmental results. The results presented here are important for companies willing to obtain these active substances at an industrial scale.
... There are also some research reports on the association between coffee and intestinal flora. Mills CE and colleagues have tested in vitro that chlorogenic acid, a type of polyphenol abundant in coffee beans 23 , improves the balance of the gut flora 24 . In addition, arabinogalactan contained in coffee beans has an effect of growing specific bifidobacteria 25 , and bifidobacteria grown in the large intestine have a function of activating immune cells 26 . ...
... 22 Nishifukuoka Hospital, Fukuoka, Japan. 23 Nagoya City Koseiin Geriatric Hospital, Nagoya, Japan. 24 Kasugai Municipal Hospital, Kasugai, Japan. ...
A large prospective cohort study in the United States examined the association between coffee intake and overall and cause-specific mortality and showed a inverse association between pneumonia and influenza deaths and coffee intake. In Japan, the mortality rate of pneumonia in elderly people is high, and its prevention is an important issue. The present study investigated the association between coffee and green tea intake and pneumonia among the elderly. The design was a hospital-based case control study. The cases were patients over 65 years old newly diagnosed as pneumonia. As a control, patients with the same sex and age (range of 5 years) who visited the same medical institution around the same time (within 2 months after examination of the case) for a disease other than pneumonia were selected. There were two controls per case. Odds ratio (OR) and 95% confidence interval (CI) for pneumonia of coffee and green tea intake during the past month were calculated using a conditional logistic regression model. A total of 199 cases and 374 controls were enrolled. When compared to those who do not drink coffee, the OR for pneumonia of those who drink less than one cup of coffee per day was 0.69 (95% CI 0.39–1.21), OR of those who drink one cup was 0.67 (0.38–1.18), and OR of those who drink two or more cups was 0.50 (0.28–0.88) (Trend p = 0.024). No association was found between pneumonia and green tea consumption. This study suggested a preventive association between coffee intake over 2 cups per day and pneumonia in the elderly.
... Concerning the CGA content, it was 71 mg per g of brew soluble solids (corresponding to 1.4 g/100 g of espresso coffee powder) for espresso, and 32 mg of CGA per g of brew soluble solids for instant coffee, a value comparable to literature when considering the sum of all free CGA compounds [39]. The lower content found in instant coffee (about half the content of espresso) may result from the different origin of the commercial coffees used, balanced by CGA degradation during the roasting and instant coffee processing [41], probably integrating the melanoidins structure. This can be inferred by the reported adsorption phenomena of caffeine-CGA through hydrophobically-bound π-π molecular complexes. ...
... Accordingly, no caffeine and CGA were detectable in the HMW Retentates (Table 3). However, the Kmix coefficients estimated for 325 nm (Table 1), which are characteristic of CGA, suggesting the occurrence of covalently-linked CGA, possibly as components of the melanoidins structure [21], in accordance with the CGA degradation promoted by the roasting of the coffee powder [41]. The conductivity of the brews and permeates (Table 1) allows to infer that ionic compounds (including CGA [45]), and salts present in brews were able to diffuse through the ultrafiltration membrane. ...
Coffee brews have High Molecular Weight (HMW) compounds with described immunostimulatory activity, namely polysaccharides and melanoidins. Melanoidins are formed during roasting and are modified during brews technological processing. In addition, brews have Low Molecular Weight (LMW) compounds, namely free chlorogenic acids and caffeine, with well-known anti-inflammatory properties. However, this study shows that both espresso and instant coffee brews did not present immunostimulatory neither anti-inflammatory in vitro activities. It is possible that the simultaneous existence of compounds with antagonistic effects can mitigate their individual effects. To test this hypothesis, an ultrafiltration separation process was applied, studying the behavior of coffee brews’ HMW on retention of LMW compounds. Several ultrafiltration sequential cycles were required to separate retentates from LMW compounds, suggesting their retention. This effect was higher in instant coffee, attributed to its initial higher carbohydrate content when compared to espresso. Separation of HMW and LMW compounds boosted their immunostimulatory (6.2–7.8 µM nitrites) and anti-inflammatory (LPS induced nitrite production decrease by 36–31%) in vitro activities, respectively. As coffee anti-inflammatory compounds are expected to be first absorbed during digestion, a potential in vivo fractionation of LMW and HMW compounds can promote health relevant effects after coffee intake.
... This is due to the effect of temperature on chlorogenic acid. Most of the chlorogenic acid becomes caffeine and quinic acid during roasting [33]. ...
Liberica coffee (Coffea liberica) thrives on peat soil, unlike Arabica and Robusta, making it an essential commodity in Jambi, Indonesia, where it is known as Liberika Tungkal Komposit (Libtukom) and serves as a primary livelihood. This low-caffeine coffee has a higher economic value than high-caffeine varieties. Adding spices such as temulawak (Curcuma zanthorrhiza) to Liberica coffee can create a unique, functional beverage with new aromas and health benefits, thanks to the curcuminoid antioxidants in Curcuma zanthorrhiza (C. zanthorrhiza). This research aims to develop a spice-infused Liberica coffee with enhanced sensory qualities and health benefits. Methods include spice coffee formulation; sensory evaluation; phytochemical screening; and analysis of phenolics, flavonoids, antioxidants, caffeine, and chlorogenic acid levels. Statistical analysis (ANOVA and Duncan’s post hoc test) reveals that C. zanthorrhiza-enhanced Liberica coffee is preferred by panelists, with spice coffee outperforming plain Liberica in sensory tests. This study showed that Liberica coffee mixed with C. zanthorrhiza affected the sensory performance of Liberica coffee, where the coffee most favored by panelists was spice coffee. Based on the cupping test results, spice coffee had excellent results, while Liberica coffee had very good results. The phytochemical analysis revealed that coffee–C. zanthorrhiza exhibited higher concentrations of total phenolics, flavonoids, and antioxidant activity than the original Liberica coffee. However, the caffeine and chlorogenic acid levels in all spiced coffee were lower compared to the original Liberica coffee.
... The biological activity of these compounds in coffee has been shown to be affected by a variety of factors including coffee bean species, roasting process and coffee brewing method (14)(15)(16)(17) . The processes of decaffeination and production of instant coffee appear to have negligible effects on CGA content, while the degree of roasting seems to have the largest impact (18) . As coffee is roasted, CGA content decreases, but bioavailability increases until a certain point at which CGA content and activity both deteriorate (19) . ...
Coffee drinking has been associated with benefits for various health outcomes, with many attributed to the most prevalent family of polyphenols within coffee, chlorogenic acids (CGA). Whilst reviews of the association between coffee and cognition exist, evidence exploring effects of coffee-specific CGA on cognition has yet to be systematically synthesised. The purpose was to systematically review the current literature investigating the relationship between CGA from coffee and cognitive performance. A further objective was to undertake a meta-analysis of relevant randomised controlled trials (RCT). Observational and intervention studies were included if they considered coffee-based CGA consumption in human participants and applied a standardised measure of cognition. Furthermore, intervention studies were required to define the CGA content and include a control group/placebo. Studies were excluded if they examined CGA alone as an extract or supplement. A search of Scopus, PubMed, Web of Science, ScienceDirect and PsycINFO resulted in including twenty-three papers, six of which were interventions. The evidence from the broader systematic review suggests that CGA from coffee may need to be consumed chronically over a sustained period to produce cognitive benefits. However, the meta-analysis of RCT showed no benefits of coffee CGA intake on cognitive function ( d = 0.00, 95% CI −0.05, 0.05). Overall, this review included a limited number of studies, the sample sizes were small, and a wide range of cognitive measures have been utilised. This indicates that further, good-quality interventions and RCT are required to systematically explore the conditions under which coffee CGA may provide benefits for cognitive outcomes.
... These adverse effects can negatively impact quality of life and medication compliance (Perucca and-Gilliam 2012). In contrast, CGA is well-tolerated without documented adverse effects in humans at regular dietary intake levels (up to 500 mg/day) (Mills et al. 2013). In their review, Behne et al. (2023) demonstrated that CGA has low acute oral toxicity in experimental animals, with an LD 50 greater than 2000 mg/kg. ...
This study investigated the neuroprotective effect of chlorogenic acid (CGA) on pentylenetetrazole (PTZ)-induced acute epileptic seizures in mice. Epileptic animals received CGA (200 mg/kg) or sodium valproate (standard antiepileptic agent, 200 mg/kg) for four weeks. Results revealed that pre-administration of CGA significantly reversed the behavioral changes following pentylenetetrazole (PTZ) injection. Further, CGA pre-treatment caused significant increases in acetylcholinesterase (AChE) activity and brain-derived neurotrophic factor (BDNF) levels, along with marked increases in dopamine, norepinephrine, and serotonin levels. Additionally, the increased antioxidant enzymes activities, along with higher glutathione (GSH) contents and upregulated nuclear factor erythroid 2-related factor 2 (Nrf2) gene expression, were indicative of a notable improvement in the cellular antioxidant defense in mice treated with CGA. These results were associated with lowered malondialdehyde (MDA) and nitric oxide (NO) levels. Moreover, epileptic mice that received CGA showed significant declines in the content of interleukin-1 beta (IL-1β), interleukin-6 (IL-6), tumor necrosis factor alpha (TNF-α), and nuclear factor kappa-B (NF-κB), besides downregulating inducible nitric oxide synthase (iNOS) expression. Remarkably, CGA counteracted hippocampal apoptosis by lessening the levels of pro-apoptotic biomarkers [Bcl-2-associated X protein (Bax) and caspase-3] and increasing the anti-apoptogenic marker level of B-cell lymphoma 2 (Bcl-2). The hippocampal histopathological findings corroborated the abovementioned changes. In sum, these findings suggest that CGA could mediate the neuroprotective effect against PTZ-induced epilepsy via modulation of neurotransmitters, oxidative damage, neuroinflammation, and apoptosis. CGA, therefore, could be considered a valuable antiepileptic therapeutic supplement.
... angustifolium × corymbosum) cultivar North blue, which contains 130.4 mg CAE/100 g FW [32]. The amount of chlorogenic acid in the jelly is also consistent with the one delivered by 200-ml serving of brewed coffee, which is known for its high level of chlorogenic acid and potential positive health effects [33]. ...
Processing of berries usually degrades anthocyanin and non-anthocyanin phenolics and diminishes antioxidant activity. In Colombia, jelly produced from the fruit of Vaccinium meridionale Swartz is a popular product among consumers. The aim of this study was to determine the effect of jelly processing steps on bioactive components. Analysis of anthocyanins (ACNs) and non-anthocyanin phenolics was performed via HPLC-PDA. Antioxidant activity was assessed by the ORACFL method. The pulping step had the highest impact on ACNs, whose total content was significantly higher in the pomace (747.6 ± 59.2 mg cyanidin 3-glucoside (cyn 3-glu)/100 g) than in the pulp (102.7 ± 8.3 mg cyn 3-glu/100 g). Similarly, pulping caused a significant decrease in flavonols, procyanidins (PACs) and ORACFL values.
Despite the effects of processing, Colombian bilberry jelly can be considered a good source of phenolic compounds with high antioxidant activity. The final concentration of ACNs, hydroxycinnamic acids (HCAs) and flavonols, as well as the ORACFL values in this product were comparable to those of fresh cranberry (Vaccinium oxycoccos) and black currant (Ribes nigrum). The results also suggest that the pomace of V. meridionale can be recovered as an excellent source of bioactive compounds.
... Among them, the highest levels of CGAs have been reported in coffee beans, ranging from 3.4 to 4.8% (dmb) for Coffea canephora P. and 7.88 to 14.4% (dmb) for Coffea arabica L. In addition to different total CGA levels, different isomers of CGA, such as CQAs, FQAs, pCoQAs, and their mixed di-esters, can be isolated from coffee beans [29,30]. Furthermore, Mills et al. [31] reported different amounts of 5-CQA for fresh ground coffee (8.19-23.78 mg/200 mL) and instant coffee (9.45-41.05 ...
The interactions between proteins and chlorogenic acid (CGA) have gained significant attention in recent years, not only as a promising approach to modify the structural and techno-functional properties of proteins, but also to enhance their bioactive potential in food systems. These interactions can be divided into covalent (chemical or irreversible) and non-covalent (physical or reversible) linkages. Mechanistically, CGA forms covalent bonds with nucleophilic amino acid residues of proteins by alkaline, free-radical, and enzymatic approaches, leading to changes in protein structure and functionality, such as solubility, emulsification properties, and antioxidant activity. In addition, the protein-CGA complexes can be obtained by hydrogen bonds, hydrophobic and electrostatic interactions, and van der Waals forces, each offering unique advantages and outcomes. This review highlights the mechanism of these interactions and their importance in modifying the structural, functional, nutritional, and physiological attributes of animal- and plant-based proteins. Moreover, the potential applications of these protein-CGA conjugates/complexes are explored in various food systems, such as beverages, films and coatings, emulsion‐based delivery systems, and so on. Overall, this literature review provides an in-depth overview of protein-CGA interactions, offering valuable insights for future research to develop novel protein-based food and non-food products with improved nutritional and functional characteristics.
... According to Mills et al. (2013), the concentration of CGA can be reduced by processing stages of coffee products, such as fermentation, roasting, freeze-drying, or spray-drying. The concentration of the CGA supercritical extract was 0.597 mg/g GCO. ...
The development of functional foods that promote health benefits is one of the most active areas of research in food processing. The supercritical fluid green coffee oil has proven to be a rich source of polyunsaturated fatty acids and chlorogenic acid, which is a potent antioxidant. This study investigated the physicochemical characteristics of green coffee oil microcapsules, including encapsulation efficiency, morphology, and retention of bioactive compounds produced by piezoelectric atomizer technology. First, green coffee oil emulsions were produced by ultrasonication using two wall material/oil ratios (1 and 3) and two ultrasonication
times (5 and 20 min). Dynamic and electrophoretic light scattering were used to measure the size and zeta potential of the emulsions. The emulsions were dried using a piezoelectric atomizer with a 5 µm mesh at 110 and 120 °C. The encapsulation efficiency, drying yield, morphology, and 5-caffeoylquinic acid retention were evaluated. The encapsulation efficiency ranged from 55.7 to 87.5%, while the drying yield varied from 51.7 to 80.8%. According to the SEM images, a low wall-material/oil ratio produced agglomerated particles, while a high ratio produced spherical particles. The retention of the 5-caffeoylquinic acid ranged from 23.0 to 85.5%. Green coffee oil powders could be applied as functional ingredients.
... Estos se obtienen después del descascarillado de las cerezas durante la molienda en seco o en húmedo, respectivamente (Oliveira & Franca, 2015). Cabe mencionar que la compleja mezcla de sustancias químicas presentes ya sea de forma natural (ácido clorogénico) o producidas principalmente a partir del proceso de tostado (melanoidina) son polifenoles que brindan beneficios para la salud, así como también, la inhibición del crecimiento microbiano (Mills et al. 2013); (Martínez et al. 2019). ...
RESUMEN El café genera cantidades significativas de desechos según el procesamiento, cabe mencionar que la cáscara del grano de café seco corresponde al 45 % de su peso, con un pH de 3.77 y 6.86 % de humedad. Cabe mencionar que la compleja mezcla de sustancias químicas presentes en la cascara ya sea de forma natural (ácido clorogénico) o producidas principalmente a partir del proceso de tostado (melanoidina) son polifenoles que brindan beneficios para la salud. Por este motivo, el presente trabajo de investigación tiene como objeto evaluar el efecto antimicrobiano del extracto acuoso de la cáscara de café arábigo (Coffea arabica) sobre Escherichia coli, Trichoderma spp y Saccharomyces cerevisiae. Para el análisis estadístico se realizó un diseño bifactorial A*B, donde se emplearon cuatro extractos al 10 % de cascara de café arábico, utilizando como solventes agua, cetona, hexano y etanol, en el cual se pretrataron en un baño ultrasónico durante una hora a 40 Herz de frecuencia, se eliminó el solvente en un rotavapor al vacío y se añadió 40 ml de agua destilada. La siembra se realizó en placas Petri films 3M en las cuales se agregó 1 ml de inóculos de los tres microorganismos estudiados y 0.5 ml de los diferentes extractos, se dejó incubar a 37 °C por 72 horas, posteriormente se realizó el conteo de las Unidades Formadoras de Colonias (UFC). De esta forma, se demostró que el extracto acuoso en cetona presentó el 100 % de efecto antimicrobiano Escherichia coli y Saccharomyces cerevisiae, mientras que Hexano tubo mayor efecto en Trichoderma spp.
... Many steps in the coffee production process may have an impact on the CGA content in the final product; however, the roasting process is described as the most important stage having a substantial impact on the chemical composition of products (Farah et al., 2005;Mills et al., 2013;Moon et al., 2009). Hence, coffee infusions, especially those prepared with pressure methods, can serve as potential sources of such antioxidants as CQAs. ...
In the present study, three degrees of roasting (light, medium, and dark), which significantly differentiate the properties of coffee beans, were analyzed. Additionally, the effect of the roasting level on the profile of volatile and biologically active compounds, including chlorogenic acids, tocopherols, and caffeine, was determined. Light-roast coffee beans, referred to as the Cinnamon roast, were obtained at 198°C. In turn, American roast beans were obtained at 212°C before the second crack, and dark beans classified as the Italian roast were obtained in a roasting process carried out at 228-230°C. The content of bioac-tive compounds in green coffee beans was determined as well. The 'Typica' cultivar of Arabica coffee originating from a plantation located at an altitude of 1680 m a.s.l. in Huehuetenango Department, Guatemala, was used in the study. The analyses showed that the different parameters of coffee bean roasting (Cinnamon, American, and Italian roast) resulted in differences in the levels of phenolic compounds, caffeine, and tocopherols. The American roast style was shown to be the most balanced type of roasting in terms of the content of bioactive compounds as well as the chemical groups and profile of volatile compounds. This roasting type also exhibited the highest intensity of emission of volatile compounds, which is expected by the consumer. The study also demonstrated that the coffee bean roasting process generated different levels of phenolic compounds, caffeine, and tocopherols. K e y w o r d s: coffee, volatile organic compounds, antioxidants, bioactive compounds, coffee bean roasting level, electronic nose
... The fermented green coffee bean samples (HP and WP) have a lower fluorescence intensity compared with those of the non-fermented green coffee beans (NP). This result is in line with several previous reports stating that the fermentation process is responsible for the decrease in the CGA content in green coffee beans [53,54]. A study on the influence of altitude, shade, and cherry processing method on CGAs in green coffee beans reported that unwashed coffee beans had significantly higher 3-caffeoylquinic (3-CQA) and caffeoyl feruloyl quinic acid (CFQA) contents than washed coffee beans [54]. ...
Aceh is an important region for the production of high-quality Gayo arabica coffee in Indonesia. In this area, several coffee cherry processing methods are well implemented including the honey process (HP), wine process (WP), and natural process (NP). The most significant difference between the three coffee cherry processing methods is the fermentation process: HP is a process of pulped coffee bean fermentation, WP is coffee cherry fermentation, and NP is no fermentation. It is well known that the WP green coffee beans are better in quality and are sold at higher prices compared with the HP and NP green coffee beans. In this present study, we evaluated the utilization of fluorescence information to discriminate Gayo arabica green coffee beans from different cherry processing methods using portable fluorescence spectroscopy and chemometrics analysis. A total of 300 samples were used (n = 100 for HP, WP, and NP, respectively). Each sample consisted of three selected non-defective green coffee beans. Fluorescence spectral data from 348.5 nm to 866.5 nm were obtained by exciting the intact green coffee beans using a portable spectrometer equipped with four 365 nm LED lamps. The result showed that the fermented green coffee beans (HP and WP) were closely mapped and mostly clustered on the left side of PC1, with negative scores. The non-fermented (NP) green coffee beans were clustered mostly on the right of PC1 with positive scores. The results of the classification using partial least squares–discriminant analysis (PLS-DA), linear discriminant analysis (LDA), and principal component analysis–linear discriminant analysis (PCA-LDA) are acceptable, with an accuracy of more than 80% reported. The highest accuracy of prediction of 96.67% was obtained by using the PCA-LDA model. Our recent results show the potential application of portable fluorescence spectroscopy using LED lamps to classify and authenticate the Gayo arabica green coffee beans according to their different cherry processing methods. This innovative method is more affordable and could be easy to implement (in terms of both affordability and practicability) in the coffee industry in Indonesia.
... During roasting, phenolic compounds are partially degraded and/or bound to polymer structures depending on roasting conditions [29]. Te low concentration of polyphenols obtained in the present study is in agreement with those presented in the relevant literature, even though, depending on the variety, large variations have been detected [36,41,42]. Te lower concentration of polyphenol could be explained by the fact that phenolic compounds are often more soluble in alcohol extracts than water, which was used in this study [35]. ...
Cofee is the most popular beverage containing numerous phytochemical components that have antioxidant activity capable of scavenging free radicals. Antioxidant and phenolic contents have considerable benefts for human health. Te aim of this study was the molecular identifcation of 9 cofee samples from the Nepal Agricultural Research Council, Lalitpur, Nepal, and the determination of the antioxidant activity and total phenolic content of green and roasted cofee beans. Molecular identifcation was performed using ITS-specifc PCR followed by sequencing and phylogenetic tree construction using the maximum parsimony method. Te DPPH assay was used to determine the antioxidant activity, and the Folin-Ciocalteu (F-C) assay was used to determine the total phenolic content. All the samples belonged to the taxa Cofea arabica. Te antioxidant activity in roasted beans varied from 2.49 to 4.62 AAE mg/g and from 1.4 to 3.9 AAE mg/g in green beans. Te total phenolic content varied from 2.58 to 3.38 GAE mg/g and from 4.16 to 5.36 GAE mg/g for the roasted beans and green beans, respectively. Te data revealed that the highest antioxidant content (4.62 AAE mg/g) was found in roasted cofee and that the highest phenolic content (5.36 GAE mg/g) was found in green cofee. Te study concludes that roasting increases the antioxidant activity but decreases the phenolic content of cofee.
... As CGA is an active ingredient found in a wide variety of plants, fruit, and vegetables (Clifford, 1999), the presence of CGA in bamboo shoots is not surprising and the range of 0.22-1.23 mg/100 g value is similar to other species (Kweon et al. 2001) and different parts of bamboo (Jinyan et al. 2015). The reduced CGA in processed products was also observed in other processed products, such as coffee beans (Charlotte et al., 2013) and sunflower proteins (Widermuth et al., 2016). As with the other bioactive compounds, Hidung had the highest values for chlorogenic acid content as it is in a moderately fermented state. ...
This study was undertaken to understand the anti-oxidative properties of products of both enzymatic and non-enzymatic origin derived from bamboo shoots of seven species, namely Dendrocalamus hamiltonii, Phyllostachys bambusoides, Bambusa tulda, Dendrocalamus giganteus, Bambusa pallida, Bambusa balcooa, and Gigantochola macrostachya, as well as three processed bamboo shoot products, namely Hidung (roasted and partially fermented shoot) Eup (moist fermented shoot), and Ekung (dried fermented shoot). The latter three products are widely consumed by the tribal people of Arunachal Pradesh, India. Catalase enzyme activities (CAT) among the shoots were significantly different (F = 18.574, P < 0.001) with the highest values being in B. balcooa and P. bambusoides (2.7 units/g sample) and the lowest in G. macrostachya (0.9 units/g sample), respectively. Peroxidase GPX activity among the shoots and processed products was also significantly different (F= 17.996, P< 0.001 and F= 8.75, P < 0.05, respectively) with a range of between 125.6 and 239.6 GPX units/g for fresh and 170.7–180.3 GPX units/g for processed products. Ascorbic acid contents in the tender shoots of all the species and processed products ranged from 2.35 to 6.1 mg/100 g for fresh tender shoots and 2.23–5.61 mg/100 g for processed products. Chlorogenic acid (CGA) content was estimated to be 0.22–1.16 mg/100 g for fresh material and 0.24–0.26 mg/100 g for processed products. Fresh tender shoots had higher antioxidative properties of both enzymatic and non-enzymatic origin than fermented and processed forms. Higher antioxidant levels were observed in partially fermented Hidung than in the other two processed forms. Bamboo shoots and their pro-cessed forms have an adequate level of antioxidant characteristics, making them a nutritious meal that may be included in a healthy diet plan.
... Bentuk utama dari asam klorogenat adalah asam 5-O-caffeoylquinic acid (5-CQA), yang terdiri dari asam kafeat teresterifikasi dengan asam kuinat (Jeszka-Skowron et al. 2016). Penelitian sebelumnya dapat mengidentifikasi delapan asam fenolat selain 5-CQA di dalam kopi, yaitu 3-CQA; 4-CQA; 3-Oferuoylquinic acid (3-FQA); 5-FQA; 3,4-diCQA; 3,5-diCQA; dan 4,5-diCQA (Fujioka dan Shibamoto 2008;Gawlik-Dziki et al. 2014;Mills et al. 2013). ...
Coffee is rich in phenolic compounds, which can be evaluated by the total phenolic or specific individual phenolics. The composition and concentration of phenolics in coffee are affected by various factors, including postharvest and roasting. This study aimed to compare the ratio of phenolic acid (measured as chlorogenic acid) to total phenolic in Bogor arabica coffee, considering different postharvest treatments and roasting levels. The coffee samples were treated with different postharvest (dry, wet, and honey) and roasting processes (light and dark). Green coffee bean was used as a control. The roasting process involved heating the coffee at temperatures ranging from 147.9 to 178.8°C for light roasting, and 190.2 to 200°C for dark roasting (10 minutes each). The color of the coffee beans, concentration of phenolic acid in the coffee extract, and total phenolic in the coffee extract were analyzed using a colorimeter, HPLC, and spectro-photometer respectively. The results showed that roasting significantly intensified the dark color of Bogor arabica coffee. Among the phenolic acids, the 5-CQA isomer emerged as the most dominant and was also the most susceptible to degradation during roasting. As the roasting level increased, the concentration of phenolic acid consistently decreased. Interestingly, the total phenolic initially increased in light roasted coffee but decreased in dark roasted coffee. Green coffee beans exhibited the highest proportion of phenolic acid (83%), whereas dark roasted coffee had the lowest proportion (19%). Although light roasted coffee had the highest total phenolic, its phenolic acid concentration decreased significantly compared to green coffee beans.
... Results of this study show that both drier zones and layer thickness had a significant effect (p < 0 05) on polyphenol content, which varied from 39.2 to 53.5 mgGAE/g (Table 5). Results from this work are also in close agreement with the works of [48]. ...
Tunnel solar dryer is the recently used drying method for better quality and safety of parchment coffee. However, the higher variation of drying temperature and RH along the long tunnel solar dryer results in a heterogeneous environment in the tunnel, which could make parchment coffee dried at different times or with different moisture contents. This study is aimed at investigating the effect of solar tunnel dryer zones at different zones of the dryer, divided into three zones from the inlet to the exit side of the drier and drying layer thicknesses on the drying time, drying kinetics, physicochemical, sensory, and fungal growth loads of parchment coffee. Furthermore, seven mathematical models were evaluated to select the best-fitting model for a specific zone to predict drying time. Results showed that dryer zones significantly (p
... Chromatographic quantification of CGAs in both the undigested and digested samples was performed according to the methodology reported by Mills et al. (2013). An HPLC pump (LC-10AT VP, Shimadzu Corporation, Kyoto, Japan) equipped with a diode array detector (SPD-10 AT VP, Shimadzu Corporation, Kyoto, Japan) and with an inverse phase apolar C18 column (5 µm, 250 × 4.6 mm, Alltima, Lokeren, Belgium) was used. ...
The objective of this study was to evaluate the effect of roasting coffee degree on inflammatory (NF-kβ F-6 and TNF-α) and stress oxidative markers (malondialdehyde (MDA), nitric oxide (NO) end product concentrations, catalase (CAT), and superoxide dismutase (SOD) in high-fructose and saturated fat (HFSFD)-fed rats. Roasting was performed using hot air circulation (200 °C) for 45 and 60 min, obtaining dark and very dark coffee, respectively. Male Wistar rats were randomly assigned to receive a) unroasted coffee, b) dark coffee, c) very dark coffee, or distilled water for the control group (n = 8). Coffee brews (7.4 mL/per day equivalent to 75 mL/day in humans) were given by gavage for sixteen weeks. All treated groups significantly decreased NF-kβ F-6 (∼30 % for unroasted, ∼50 % for dark, and ∼ 75 % for very dark group) and TNF-α in the liver compared with the control group. Additionally, TNF-α showed a significant reduction in all treatment groups (∼26 % for unroasted and dark groups, and ∼ 39 % for very dark group) in adipose tissue (AT) compared with the negative control. Regarding oxidative stress makers, all coffee brews exerted antioxidant effects in serum, AT, liver, kidney, and heart. Our results revealed that the anti-inflammatory and antioxidant effects of coffee vary according to the roasting degree in HFSFD-fed rats.
... Regular coff ee consumption has been associated with a reduced risk of mortality and chronic diseases, including cancer (liver, kidney, and to a lesser extent, premenopausal breast and colorectal cancers) and the incidence of melanoma (1,2) . Coff ee is a rich source of caff eine (methylxanthines alkaloid) and chlorogenic acids (hydroxycinnamates) (3) , Chlorogenic acids are a class of polyphenols and has eff ective in decreasing blood pressure in hypertensive rats and are safe for patients with mild hypertension (4) . Coff ee oil contains triglycerides and fatty acids and has biological activity as anti-cancer, anti-infl ammatory, anti-bacterial, anti-diabetic, and anti-atherosclerotic (5) . ...
Arabica coffee is one of the mainstay commodities in the Indonesian plantation sector. Geographical differences and the environment where coffee grow can affect the characteristic, phytochemical content and antioxidant activity of the beans. The aim of this study was to determine the phytochemical characteristics and antioxidant activity of 10 items of commercial Arabica coffee beans in Indonesia. The extraction of 10 coffee beans was carried out by kinetic maceration in 1 hour with 70% ethanol, then evaporated. Each extract was examined for morphology, phytochemical screening, assay of caffeine content using HPLC method, levels of flavan-3-ol, total flavonoid content (TFC), total polyphenolic content (TPC), antioxidant determination using DPPH and FRAP methods. All bean samples showed the presence of flavonoids, alkaloids, triterpenoids, coumarins, and tannins. The chemical content determination showed caff eine content of 1.5-2.9%; flavan-3-ol content 4.85-12.38cat/g extract; TFC 9.71–23.67QE/g extract; and TPC 21.8–76.26GAE/g extract. Tests of antioxidant capacity using the DPPH reveal an inhibiting effect with varying IC₅₀ values from 19.49-81.41g/mL and using the FRAP method gave IC₅₀ values from 18.01-61.2g/mL. This study indicates that coffee samples have the same phytochemical characteristics and also have an important antioxidant activity, which justifies its potential to be developed into antioxidant nutraceuticals.
... The process of roasting resulted in a decrease in CQA concentration in coffee beans in a study by Farah et al. [35]. Moreover, Mills et al. [36] found out that the greater the degree to which the coffee has been roasted, the lower the content of CQA. Similarly, Tsai and Jioe [20] reported a decrease in CQA after roasting and the lowest content was reached in dark-roasted coffee samples. ...
An effect of a processing method (dry and wet) and a degree of roasting (light, medium, and dark) of 15 coffee (Coffea arabica) samples on the content of caffeine, chlorogenic acid (CQA), total polyphenols (TPP), acrylamide (AA), and on the colour parameters L*, a*, and b* was evaluated. Neither processing nor roasting affected caffeine content (p > 0.05). The degree of roasting accounted for 46% and 72% of explained variability of the CQA content and AA content, respectively (p < 0.05). AA content was in the range from 250 (wet-processed, light-roasted samples) to 305 µg·kg−1 (wet-processed, dark-roasted coffees), but the dark roasting only tended (p > 0.05) to increase AA content. Wet-processed, dry-roasted coffee had higher (p < 0.05) TPP content (48.5 mg·g−1) than its dry-processed, dry-roasted counterpart (42.5 mg·g−1); the method of processing accounted for 70% of explained variability of TPP. Both the method of processing and the degree of roasting affected the L*, a*, and b* values (p < 0.01), but the lower values (p < 0.05) of these parameters in the dark-roasted samples were found only within the wet processing. A negative correlation between the AA content and lightness (L*) was established (r = −0.39, p < 0.05). It was concluded that from the consumers’ viewpoint, the results of the present study indicate relatively small differences in quality parameters of coffee irrespective of the method of processing or degree of roasting.
... Por otro lado, en Estados Unidos las mezclas hechas entre los cafés arábica y cafés robustas en una relación de 50:50 son de las más comunes, pero se les considera de bajo precio 14,19 . Algunos ejemplos de mezclas realizadas entre los cafés arábica y robusta son: el estilo Vietnamita 85:15, el estilo Italiano 95:5, el estilo New York 100:0, el estilo Frances 40:60 y el estilo Continental 80:20 37 . ...
El café es una de las bebidas más consumidas en el mundo y su popularidad no está basada en su valor nutricional o sus potenciales beneficios a la salud, si no en su sabor placentero y las propiedades estimulantes de la cafeína. Esto es respaldado por las últimas estadísticas publicadas por la Organización Internacional del Café (ICO, por sus siglas en inglés) según la cual aproximadamente 1.4 billones de tazas de café son consumidas diariamente además del hecho de que la taza de consumo global se ha duplicado en los últimos 50 años por causa de la apertura de nuevos mercados. La amplia aceptación del café está ligada a sus propiedades sensoriales las cuales a su vez están fuertemente influenciadas por una cadena de eventos que inician desde la cosecha y las practicas postcosecha (i.e., fermentación, lavado, secado, tamizado, eliminación de granos defectuosos y almacenamiento), seguidas por el tueste, molido y empacado del producto para su posterior comercialización. No obstante, existen otros factores que también afectan las propiedades organolépticas de la bebida tales como, pero no limitado a: el pH y temperatura del agua, las mezclas realizadas antes o después del tueste, la especie y/o variedad de café, las adulteraciones, la incorporación de aditivos, el método de preparación de la bebida, el tipo de recipiente en el que se sirve la infusión, entre otros. El presente artículo presenta una breve descripción de los factores que afectan la calidad de la taza relacionados con el procesamiento del grano oro del café. Sin embargo, aunque los factores ya mencionados son tomados en consideración por los catadores, para fines comerciales, la calidad del café está y siempre estará en manos del consumidor. Después de todo la mejor prueba es cuando la persona lo prueba. Palabras clave: organoléptica, perfil de tueste, endotérmica, exotérmico, ma-croscópica, microscópica, reacción Maillard, caramelización.
... 12 Several studies have shown that green coffee bean extract and chlorogenic acid can be effective in controlling weight and appetite and improving insulin resistance. [13][14][15] Some studies have shown that supplementation with green coffee extract can reduce leptin and increase adiponectin levels. [16][17][18] In addition to the evidence for its protective effect against obesity, GCE has also been reported to exert an anti-tumor activity. ...
Objective: This study aimed to evaluate the effects of decaffeinated green coffee extract (DGCE) supplementation on anthropometric indices, blood glucose, leptin, adiponectin, and neuropeptide Y (NPY) in breast cancer survivors with obesity. Method: A total of 44 breast cancer survivors with obesity aged between 18 and 70 years and with a mean body mass index (BMI) of 31.62 ± 4.97 kg m-2 participated in this double-blind randomized clinical trial. Eligible patients were randomized to the intervention (n = 22) and control (n = 22) groups. They received two 400 mg capsules of DGCE or two identical placebos daily for 12 weeks. Serum concentrations of leptin, adiponectin, NPY, fasting blood sugar, insulin, and homeostatic model assessment for insulin resistance (HOMA-IR) were measured at the baseline and after completion of the intervention. Also, weight, waist circumference, fat percentage, muscle percentage, and visceral fat were measured. Results: There were no significant differences in terms of changes of anthropometric indices and concentrations of leptin, adiponectin, NPY, and blood sugar between the two studied groups. Conclusion: Supplementation with DGCE in breast cancer survivors with obesity had no significant effect on anthropometric indices and blood glucose, leptin, adiponectin, and NPY levels.
... A 200 mL cup of coffee can contain between 27 and 121 mg of phenolic compounds [35]. Of these, chlorogenic acids have aroused greatest interest, since they may have an inhibitory action on LDL oxidation and in the modulation of oxidative stress, reducing the risk of atherosclerosis formation [48]. The content of chlorogenic acid in the 220 mL dose of coffee used in this study ranged between 138 and 178 mg. ...
Introduction
Coffee is one of the most consumed foodstuffs worldwide. Studies of coffee intake in healthy subjects have shown controversial effects on vascular function. However, little is known of coffee intake effects on the endothelium of overweight and obese individuals.
Objective
To investigate the acute effects of caffeinated and decaffeinated coffee intake on the endothelial function and arterial stiffness in overweight and obese individuals.
Methods
A randomized, double-blind, crossover clinical trial was designed to investigate the effects of regular caffeinated coffee and decaffeinated coffee on the endothelium. Each subject had both caffeinated coffee and decaffeinated coffee, separated by a washout period of seven days. The endothelial function was measured by flow-mediated dilatation (FMD) assessed by ultrasound. Arterial stiffness was measured by an automatic oscillometric device. Blood samples were collected to assess the lipid and nitric oxide profiles.
Results
There were 18 subjects included in the study, aged 37.4 ± 10.0 years, with an average BMI of 28.96 ± 2.42, with the majority being female (61.1%). The caffeinated coffee increased central systolic blood pressure (P<0.001), central diastolic blood pressure (P<0.001) and pulse wave velocity (P<0.001), but the decaffeinated coffee did not affect these variables. However, there was a better effect on FMD in the caffeinated coffee intake group (P = 0.014).
Conclusion
In overweight and obese individuals, caffeinated coffee increased central blood pressure and pulse wave velocity but not the decaffeinated coffee. While caffeinated coffee showed an improvement on hyperemia-induced endothelial function.
Registration Number of Clinical Trial
Platform of the Brazilian Registry of Clinical Trials under number RBR-65cxtr.
... In another study, Mills et al. have quantified the amount of CGA in commercially available coffee (beverage) and accounted for it to be between 27.33 and 121.25 mg/200 mL brewed coffee. This variation has been attributed to the processing and roasting conditions of coffee beans [28] . Clifford corroborates the idea of progressive destruction and transformation of CGAs during roasting of coffee seeds that is attributed to the decreased CGA content in coffee, post-processing [ 22 , 29 , 30 ]. ...
To ascertain the best technique for retention of sensory properties and chlorogenic acid (CGA) in instant coffee, the present study involved several drying techniques such as spray drying, freeze drying, spray freeze drying (SFD), conductive hydro drying, and compared the effect with a commercial sample. From the analysis of all coffee samples, both by sensory analysis (based on fuzzy logic) and by descriptive analysis (for foaming characteristics), SFD coffee was preferred. This fact was further corroborated by electronic nose-based aroma analysis of coffee. Chromatographic analysis (HPLC) revealed maximum (85%) retention of CGA in SFD (52.35±0.61 mg CGA/g of coffee powder). Overall, SFD emerged as the most preferred technique for the preparation of instant coffee.
... Notably, most authors nowadays still have misconception regarding CGA (Fig. 1), due to its nomenclatural divergences [45][46][47]. CGA is usually marketed as svetol, widely obtained and distributed in herbs, foods, dicotyledonous ferns and plants species namely berry fruits, tea, apple, cocoa, coffee, citrus fruits, roasted bean, pears, carrots, wormwood, artichoke, potatoes, eggplant, betel, kiwi fruits, tobacco leaves, burdock, eucommia, coffee beans, tomatoes, honeysuckle, and grapes [48][49][50][51][52][53][54][55][56]. With regards to its health boosting attributes, CGA is also significantly applied clinically, particularly against fibrosis and cancer and serves as the main constituent in traditional herbal medicine (THM) formulations for detoxification, and heat clearance [57][58][59][60][61]. Furthermore, the excretion, utilization and bioavailability of CGA is still yet unclear. ...
Fibrosis and cancer is described by some epidemiological studies as chronic stages of different disease conditions typically characterized by uncontrolled accumulation of extra-cellular matrix (ECM), thereby leading to inflammation of tissues and organ (lungs, heart, liver and kidney) dysfunction. It is highly prevalent, and contributes to increased mortality rate worldwide. Currently, the therapeutical approaches involving selected medications (bemcentinib, pirfenidone and nintedanib) obtained synthetically, and used in clinical practices for fibrosis and cancer management and treatment has shown to be unsatisfactorily, especially during progressive stages of the disease. With regards to finding a more potent, effective, and promising curative for fibrosis and cancer, there is need for continuous experimental studies universally. However, phytochemical constituents’ particularly phenolic compounds [Chlorogenic acid (CGA)] obtained from coffee, and coffee beans have been predominantly utilized in experimental studies, due to its multiple pharmacological properties against various disease forms. Considering its natural source alongside minimal toxicity level, CGA, a major precursor of coffee have gained considerable attention nowadays from researchers worldwide, owing to its wide, efficacious and beneficial action against fibrosis and cancer. Interestingly, the safety of CGA has been proven. Furthermore, numerous experimental studies have also deduced massive remarkable outcomes in the use of CGA clinically, as a potential drug candidate against treatment of fibrosis and cancer. In the course of this review article, we systematically discussed the beneficial contributions of CGA with regards to its source, absorption, metabolism, mechanistic effects, and molecular mechanisms against different fibrosis and cancer categorization, which might be a prospective remedy in the future. Moreover, we also highlighted CGA (in vitro and in vivo analytical studies) defensive effects against various disorders.
... Chlorogenic acid is the predominant form of the phenolic acids, which is found in coffee; a cup of coffee contains from 27.33 to 121.25 mg of chlorogenic acid. 18 Evidence from experimental and epidemiological studies indicates that chlorogenic acid can promote a broad range of health benefits 19 and showed an effective growth inhibitory effect against certain pathogenic bacteria. 20 Caffeic acid is a hydrolysed metabolite of chlorogenic acid by mucosal and/or microbial esterase in the intestinal tract 21 and it can reverse the dysbiosis present in colitis. ...
The human intestine contains an intricate ecological community of bacteria, referred as the gut microbiota, which plays a pivotal role in the host homeostasis. Multiple factors could interfere with this delicate balance, thus causing a disruption of the microbiota equilibrium, the so called dysbiosis. Gut microbiota dysbiosis is involved in gastrointestinal and extra‐intestinal metabolic diseases, as obesity and diabetes. Polyphenols, present in a broad range of plant foods, are known to have numerous health benefits; however, their beneficial effect on pre‐existing dysbiosis is less clear. Indeed, in most of the conducted animal studies the administration of polyphenols or foods rich in polyphenols occurred simultaneously with the induction of the pathology to be examined, then analyzing the preventive action of the polyphenols on the onset of dysbiosis, while very low studies analyzed the modulatory activity of polyphenols on the pre‐existing dysbiosis. For this reason, the present review aims to update the current information about the modulation of the pre‐established gut microbiota dysbiosis by dietary phenolic compounds in a broad range of disorders in both animal studies and human trials, distinguishing the preventive or treatment approaches in animal studies. The described studies highlight that dietary polyphenols, exerting prebiotic‐like effects, can modulate the pre‐existing dysbiosis stimulating the growth of beneficial bacteria and inhibiting pathogenic bacteria in both animal models and humans. Anyway, most of the conducted studies are related to obesity and metabolic syndrome, and so further studies are needed to understand this polyphenols' ability in relation to other pathologies.
... Therefore, organic coffee beans also have a higher content of total PPH than do conventional beans [12]. The health benefits of PPH in commercially available coffees vary with processing conditions and degree of roasting [36], but the average loss of total PPH from green to dark-roasted coffee can be nearly 93% [30]. Specialty coffees have a similar trend of lower total PPH contents after roasting, but the average losses were substantially lower in our experiment and another study [5]. ...
The aim of this study was to determine the effect of roasting on the contents of polyphenols (PPH), acrylamide (AA), and caffeine (CAF) and to analyze heavy metals in specialty coffee beans from Colombia (COL) and Nicaragua (NIC). Samples of NIC were naturally processed and COL was fermented anaerobically. Green beans from COL (COL-GR) and NIC (NIC-GR) were roasted at two levels, light roasting (COL-LIGHT and NIC-LIGHT) and darker roasting (COL-DARK and NIC-DARK), at final temperatures of 210 °C (10 min) and 215 °C (12 min), respectively. Quantitative analyses of PPH identified caffeoylquinic acids (CQA), feruloylquinic acids, and dicaffeoylquinic acids. Isomer 5-CQA was present at the highest levels and reached 60.8 and 57.7% in COL-GR and NIC-GR, 23.4 and 29.3% in COL-LIGHT and NIC-LIGHT, and 18 and 24.2% in COL-DARK and NIC-DARK, respectively, of the total PPH. The total PPH contents were highest in COL-GR (59.76 mg/g dry matter, DM). Roasting affected the contents of PPH, CAF, and AA (p < 0.001, p < 0.011 and p < 0.001, respectively). Nickel and cadmium contents were significantly higher in the COL-GR than in the NIC-GR beans. Darker roasting decreased AA content, but light roasting maintained similar amounts of CAF and total PPH.
... It was revealed that instant coffee suffers an additional thermal extraction treatment at high temperatures after roasting, which decreased their antioxidant capacity (Vignoli et al. 2011). These additional processes may affect the CQAs content due to the interaction of CGAs with Maillard reaction intermediates (Mills et al. 2013). Generally, instant coffees contain a lower level of CGA. ...
In food and biological systems, the main function of tocochromanols is antioxidant action – they deactivate free radicals and protect lipids from peroxidation (autoxidation). In addition to the antioxidant role of vitamin E and protection against oxidative stress, the “non-antioxidant” functions of vitamin E, including cell signaling and antiproliferation, is also described. Tocopherols and tocotrienols are not the only compounds classified as tocol derivatives. This chapter also includes an overview of the properties and occurrence of other forms of tocols (including: tocomonoenols, tocodienols, and plastochromanol-8). Content of tocochromanols in food may be determined using a wide range of analytical techniques. Capillary gas chromatography and high performance liquid chromatography coupled with various detection systems and mass spectrometers enable identification of individual compounds. In the analysis of these compounds, spectroscopic methods are also being developed. The principles of these techniques are discussed in the chapter and examples of their applications are also provided.
... Traditionally, the coffee is roasted, ground and prepared in hot water. The concentrations of phenolic (Mills, Oruna-Concha, Mottram, Gibson, & Spencer, 2013) and aromatic (Gonzalez-Rios et al., 2007a;2007b) compounds depend on the degree of coffee roasting. The presence of beneficial compounds in the coffee can be affected as from harvesting of the coffee cherries to the preparation of the beverage for consumption (Nunes & Coimbra, 2007;Wei et al., 2012;Lee, Cheong, Curran, Yu, & Liu, 2016). ...
During the coffee beans roasting process, occurs the formation of polycyclic aromatic hydrocarbons, which are associated with the incidence of cancer in humans. This study aimed to evaluate the influence of coffee bean quality and roasting degree regarding mutagenicity, cytotoxicity and genotoxicity. Six samples of coffee drink made with roasted and ground Coffea arabica beans from different qualities and roast degrees were used after freeze-drying. Both commercial and special quality grains suffered light, medium and dark roasting. According to the Salmonella/microsome assay, the highest concentration of commercial grain sample (dark roast) significantly increased the number of revertants of the TA98 strain in the absence of metabolization. All the samples induced cytotoxicity to HepG2 cells. These effects can be ranked in the following order from most to least toxic: medium roast – special grain > light roast – special grain > dark roast - commercial grain > dark roast – special grain > light roast – commercial grain > medium roast – commercial grain. None of the samples induced genotoxicity in HepG2 cells. Our findings show that the harmful effects of coffee depend not only on the degree of roasting but also on the grain quality.
In Vietnam, the cultivation and production of coffee have been expanding over the past few decades and are known as an important part of the national economy. However, the scientific data regarding the internal compositions of coffee have still been limited, especially the changes during the processing, typically the roasting period. The present study aimed to demonstrate an insight into the variations in chlorogenic acid, caffeine, total phenolic contents (TPCs), and trolox equivalent antioxidant capacities for two common coffee species, that is, Robusta and Arabica, and three roasting levels, that is, light, medium, and dark. Generally, Robusta coffee performed higher chlorogenic acid, caffeine, and TPCs, resulting in dominant antioxidant capacities compared to Arabica. High Pearson correlation coefficients (calculated by SPSS) were found for most pairs of parameters, r > 0.80. Regarding roasting levels, a descending order was highlighted for most analytical parameters: light > medium > dark. Two parallel processes in the roasting period were revealed by observing the antioxidant capacities, that is, thermal degradation and formation of other antioxidants by the Maillard reaction. Principal component analysis (SIMCA-P 11) was attempted to discriminate the available coffee samples by their species and roasting levels, indicating proper classification (the cumulative variance is 95.3%).
Background:
Phenolic acids have recently gained considerable attention because of their numerous practical, biological, and pharmacological benefits. Various polyphenolic compounds are widely distributed in plant sources. Flavonoids and phenolic acids are the two main polyphenolic compounds that many plants contain abundant polyphenols. Chlorogenic acid, one of the most abundant phenolic acids, has various biological activities, but it is chemically unstable and degrades into other compounds or different enzymatic processes.
Methods:
In this review, we have studied many publications about CA and its derivatives. CA derivatives were classified into three categories in terms of structure and determined each part's effects on the body. The biological evaluations, structure-activity relationship, and mechanism of action of CA derivatives were investigated. The search databases for this review were ScienceDirect, Scopus, PubMed and google scholar.
Results:
Many studies have reported that CA derivatives have demonstrated several biological effects, including anti-oxidant, anti-inflammatory, anti-microbes, anti-mutation, anti-carcinogenic, anti-viral, anti-hypercholesterolemia, anti-hypertensive, anti-bacterial, and hypoglycemic actions. The synthesis of new stable CA derivatives can enhance its metabolic stability and biological activity.
Conclusion:
The present study represented different synthetic methods and biological activities of CA derivatives. These compounds showed high antioxidant activity across a wide range of biological effects. Our goal was to help other researchers design and develop stable analogs of CA for the improvement of its metabolic stability and the promotion of its biological activity.
Caffeine is a naturally occurring alkaloid found in various plants. It acts as a stimulant, antioxidant, anti-inflammatory, and even an aid in pain management, and is found in several over-the-counter medications. This naturally derived bioactive compound is the best-known ingredient in coffee and other beverages, such as tea, soft drinks, and energy drinks, and is widely consumed worldwide. Therefore, it is extremely important to research the effects of this substance on the human body. With this in mind, caffeine and its derivatives have been extensively studied to evaluate its ability to prevent diseases and exert anti-aging and neuroprotective effects. This review is intended to provide an overview of caffeine’s effects on cancer and cardiovascular, immunological, inflammatory, and neurological diseases, among others. The heavily researched area of caffeine in sports will also be discussed. Finally, recent advances in the development of novel nanocarrier-based formulations, to enhance the bioavailability of caffeine and its beneficial effects will be discussed.
This article gives a brief account of the origins and evolution of coffee and its important role in human society for the last 1200 years. Fast forward to today, and 66% of Americans consume coffee daily. In the last few decades, a multitude of studies has researched the claims that coffee drinking offers cardiovascular, neurologic, metabolic, carcinogenic, and reproductive protections. This review evaluates and summarizes these findings, including the latest discoveries on the impact of caffeine on human health and the protection of human body systems.
Coffee and tea are the most consumed beverages among the globe after water regarding their desirable organoleptic characteristics and well-demonstrated health benefits. A great number of the minor compounds present in coffee and tea have shown considerable bioactive potential; they can reduce inflammation by influencing metabolic processes and prevent cardiovascular diseases (CVD). These compounds regarding the coffee beans are the phenolic compounds (mainly chlorogenic acid and its derivatives), methylxanthines (mainly caffeine but also theophylline and theobromine), diterpenes (cafestol and kahweol), and trigonelline (the precursor of nicotinic acid). The concentration of them can differ significantly depending on the type of the bean and the processing they undergo. Regarding the bioactive compounds that can be found in tea leaves, the polyphenols (catechins in green tea, oxidized polyphenols such as theaflavins in black tea), l-theanine, and caffeine are the most abundant. Although there is only one type of tea leaves from which all types of tea are produced (e.g., black tea, green tea, and oolong tea), the production process for each tea type differs to a great extent providing every tea type with unique bioactive composition and therefore unique health benefits. This book chapter will define the differences in the chemical composition of different coffee and tea types, and it will summarize the findings of literature regarding their bioactive potential. According to these findings, moderate consumption of coffee (up to three cups per day) and tea (three to six cups per day) can maximize their effect on the prevention of inflammatory conditions and CVD.
Nutraceuticals are functional foods with bioactive properties that confer health benefits through their consumption. They have therapeutic properties without being considered drugs, so different regulations govern them according to each country. Due to the health benefits of nutraceuticals, their demand is increasing. However, the specific regulations of each country are a challenge that the nutraceutical market continues to face. Coffee is one of the most important foods and commercial products in the world, commonly consumed by the general population. This chapter explores the current status of nutraceuticals and some of the multiple functional properties of coffee.
Phenolic compounds are secondary metabolites ubiquitously distributed in the plant kingdom which come in a wide array of molecular configurations which confer them a comprehensive set of chemical attributes such as, but not limited to: nutraceutical properties, industrial applications (e.g., dyes, rawhide processing, beer production, antioxidants), and plant self-defense mechanisms against natural enemies also known as the Systemic Acquired Resistance (SAR).However, despite the fact, that there is a large number of phenolic-containing food products (e.g., chocolate, green tea, wines, beer, wood barrel-aged spirits, cherries, grapes, apples, peaches, plums, pears, etc.), coffee remains, in the western hemisphere, as the main source of dietary phenolic compounds reflected by the fact that, in the international market, coffee occupies the second trading position after oil and its derivatives. The following discussion is the product of an extensive review of scientific literature that aims to describe essential topics related to coffee phenolic compounds, especially chlorogenic acids, their purpose in nature, biosynthesis, determination, metabolism, chemical properties, and their effect on cup quality. Keywords: phenolic acids, caffeoylquinic acid, antioxidant capacity, metabolism, biosynthesis.
A promising drying technology, namely combined freeze-drying and far-infrared drying (FD-FIRD) was employed to dehydrate seed-used pumpkin (SUP) and its effects on physical characteristics (color, microstructure, texture, shrinkage), bioactive components (phenolics and carotenoids) of SUP were evaluated. The low-field nuclear magnetic resonance (LF-NMR) was used to analyze moisture state and distribution during FD process, which is beneficial for choosing appropriate moisture transfer point. Results showed that most free water (87.29%) was removed when drying time reached 25 h, thus retaining original tissue structure of sample with almost no deformation during later FIRD process. Therefore, FD for 25 h followed by FIRD for 2 h (FD25-FIRD2) sample exhibited similar appearance with FD sample. The free phenolics content of FD-FIRD samples was 14.97%-26.60% higher than that of FD depending on FIRD duration. Especially, p-coumaric acid content of FD25-FIRD2 sample increased of 32.23%. Besides, FD-FIRD performed higher retention for carotenoids showing 3.00-3.39 folds than FIRD.
The potential role of plant-based foods in the promotion of skin health is an emerging area of nutrition research. Plant-based foods are rich in bioactive compounds, including vitamin C, vitamin E, beta-carotene, polyphenols, and phenolic acids, which can contribute to oxidant defense, lower inflammation, and promote structural support of the skin. Epidemiological studies have associated higher intakes of select fruits and vegetables with positive skin health.1,2 Beneficial effects of certain fruits, vegetables, nuts, legumes, and polyphenolic-rich beverages on the skin have been reported, with each of these providing a unique phytochemical composition. While most studies use extracts, this review will focus on data from whole foods and minimally processed products. Collectively, the evidence to date suggests a promising future for plant-based dietary interventions that promote skin barrier health and function. However, additional research is required to address issues such as the optimal quality and duration of intake as well as potential mechanisms. Studies in the above areas will help formulate specific targeted dietary recommendations.
Coffee beverage is one of the most popular beverages worldwide and because of its proved health benefits, it may be regarded as functional food. The potential functional properties of coffee beverage have been associated with its bioactive compounds including caffeine, chlorogenic acids, and melanoidins which are Maillard reaction products. The extraction of coffee soluble from the roasted and ground coffee seed is a complex operation and brewing/cooking method plays an important role on the extraction and amount of the key compounds in the coffee beverage. This review provides how the roasting level and brewing techniques affect the key compounds, physicochemical attributes, and health of coffee beverage. The role of compounds caffeine, chlorogenic acids, melanoidins and the diterpenes cafestol and kahweol in the body are reviewed along with their impact on health by examining the results of the studies involving the coffee consumption. According to the reviewed studies daily intake of 2 to 3 cups of coffee beverage is safe and may support metabolic health, mental health, enhance mood, increase alertness, be effective against hypertension, help us to fight depression, prevent several chronical disease risks including type 2 diabetes, Alzheimer’s and Parkinson’s diseases and degenerative diseases, such as cancer like liver cancer, cardiovascular disorders. However, some data implies the negative effects on health that it may be cautious for pregnant women and need to limit coffee consumption no more than 300 mg/d of caffeine.
Coffee contains a variety of organic acids (OAs) and chlorogenic acids (CGAs) that contribute to overall sensory properties. Large variations in preparation and measurement methodology across the literature complicate interpretation of general trends. Here, we perform a systematic review and meta-analysis of the published literature to elucidate the concentrations of OAs and CGAs in both Coffea arabica (arabica) and Coffea canephora (robusta), for both green coffee and roasted coffee at multiple roast levels. A total of 129 publications were found to report acid concentration measurements, yielding 8,634 distinct data points. Analysis of the full data set reveals several trends. First, roasted robusta has considerably more acidic compounds than arabica with 2 to 5 times as much total OAs, and much larger amounts of formic and acetic acid. As for CGAs, in both arabica and robusta 5-CQA is the major component, and progressive roasting decreases the concentration of all CGAs. The total amount of CGA present was more dependent on roast level than the type of coffee (arabica vs. robusta). Overall, this meta-analysis suggests that the increases in certain OAs with roast level might play more of a role in the sensory profile of dark roast coffees than previously suspected.
Karakteristik fisikokimia dan atribut sensori kopi arabika dipengaruhi oleh lingkungan tempat tumbuh tanaman kopi dan proses pengolahannya. Tujuan penelitian mencari pengaruh kombinasi tingkat ketinggaian tempat tumbuh tanaman kopi dengan variasi proses sangrai terhadap atribut fisikokimia dan sensori kopi arabika Kabupaten Banjarnegara. Penelitian ini merupakan penelitian eksperimental yang menggunakan metode Rancangan Acak Lengkap (RAL) dengan faktorial 2 faktor. Faktor yang diujikan pada penelitian ini adalah: 1) Ketinggian tempat tanaman Kopi dengan taraf: 1000 mdpl (Kecamatan Wanayasa), 1050 (Kecamtan Karangkobar) dan 1100 mdpl (Kecamatan Kalibening). 2) Level sangrai dengan taraf: light, medium dan dark. Faktor tersebut disusun kedalam rancangan faktorial sehingga diperoleh 9 kombinasi perlakuan. Perlakuan diulang tiga kali sehinggga diperoleh 27 unit percobaan. Pengujian atribut sensoris kopi arabika menggunakan metode analisis mutu skroring pembeda. Hasil penelitian ini adalah level penyangraian berpengaruh terhadap kadar air, pH, total fenol dan aroma kopi arabika sedangakn ketinggian tempat tanaman kopi tidak berpengaruh terhadap kadar air, pH, total fenol dan aroma kopi.
Untargeted LC–MS flavoromic profiling was utilized to identify compounds that suppress bitterness perception of coffee brew. The chemical profiles of fourteen brew samples and corresponding perceived bitterness intensities determined by descriptive sensory analysis were modeled by orthogonal partial least squares (OPLS) with good fit (R²Y > 0.9) and predictive ability (Q² > 0.9). Ten chemical markers that were highly predictive and negatively correlated to bitter intensity were subsequently purified by multi-dimensional preparative LC–MS to conduct sensory recombination testing and/or confirm compound identifications by NMR. Three of the ten compounds evaluated, namely 4-caffeoylquinic acid, 5-caffeoylquinic acid, and 2-O-β-d-glucopyranosyl-atractyligenin were identified as bitter modulators in coffee, and significantly decreased the perceived bitterness intensity of the brew.
Phenolic compounds are bioactive metabolites determined in plants which can be divided into six main groups: phenolic acids, flavonoids, tannins, stilbenes, lignans, and coumarins. These compounds possess not only high antioxidant activity but also many other bioactive properties, with anticancer activity as well. Very important sources of phenolic compounds in the human diet are coffee brew and tea leaves infusion. In this chapter, modern high pressure liquid chromatography (HPLC) and liquid chromatography coupled with mass spectrometry (LC-MS) methods are described for the determination of chlorogenic acids (CGAs) in coffees as well as catechins and theaflavins (TFs) in white, green, yellow, oolong, black, and pu-erh teas. Nowadays, the consumption of hot beverages is still common, and some other special coffees have become more and more popular. Apart from the roasting process, other special treatment processes of coffee beans such as steaming, decaffeination, or natural fermentation (Kopi Luwak coffee) influence the composition of chlorogenic acids and/or other phenolic compounds of coffee brew. Instant coffees and “ready-to-drink” coffee beverages are available on the market as well. In addition, coffee brews prepared by different methods contain a wide and dissimilar level of total chlorogenic acids and their lactones. Coffee leaves infusions, drunk from ages, also possess phenolic compounds and bioactive properties. Moreover, the preparation of tea leaves and/or buds (non-oxidized, semi-oxidized, fully oxidized, and post-fermented) influences the catechins, theaflavins, and other bioactive compounds present in tea infusions. Furthermore, the antioxidant activity of tea can be improved by the addition of spices (e.g., cayenne pepper), flowers (e.g., jasmine), herbs (mint or basil), fruits (e.g., lemon or dried fruits), bergamot oil, and also chocolate. The most common flavored black tea types are Earl Grey and masala. Other teas such as rooibos, yerba mate, and lapacho, best known and drunk in the places of origin, become more popular in the USA and Europe. They also contain phenolic acids and other phenolic compounds among other bioactive compounds.
The paper reports on experimental data on the extraction of caffeine, coffee oil and chlorogenic acids from green coffee beans using pure supercritical CO2 and supercritical CO2 modified with, ethanol (5% w/w) and isopropyl alcohol (5% w/w) at 50 and 60°C and 15.2 24.8 e 35.2 MPa. In this study extraction kinetics were obtained for all assays i.e. samples were collected at several time intervals for each solvent and mixed solvent. When, pure CO2 and CO2-ethanol mixed solvent were used, an increase in pressure resulted in an increase in the amount of oil extracted. When CO2 was modified with isopropyl alcohol, the amount of coffee oil extracted also increased with pressure. Caffeine extraction initially increased and subsequently decreased with pressure. Chlorogenic acids were only extracted when isopropyl alcohol was used as a cosolvent. An increase in extraction temperature resulted in a decrease of caffeine and oil extraction (retrograde condensation) when only CO2was used as solvent. With the use of co-solvent this retrograde behavior was no longer observed and the increase in temperature resulted in the increase in the extracted amounts of caffeine, coffee oil and chlorogenic acids.
Coffee is the most consumed beverage in the world and a significant source of phenolic compounds, particularly chlorogenic acids (CGA). During coffee roasting, some CGA are partially transformed into chlorogenic acid lactones (CGL). Both CGA and CGL are important compounds for flavor and potentially beneficial to human health. In the present study, using LC–MS and synthetic standards, we investigated major and minor CGA and CGL isomers in green and roasted samples of economically relevant Brazilian Coffea arabica and Coffea canephora coffee cultivars. For the first time, in addition to nineteen previously identified CGA and CGL, 1-feruloylquinic acid, 1-feruloylquinic lactone and 3,4-diferuloylquinic acid were quantified in C. arabica and C. canephora, the contents of 3- and 4-p-coumaroylquinic lactones were reported in C. canephora and 3,4-di-p-coumaroylquinic acid was identified in C. arabica. Despite their low concentrations, the implications of these findings for flavor, cup quality and the biological properties of coffee merit further investigation.
Chlorogenic acid, the ester of caffeic acid with quinic acid, is a natural phenolic compound found in all higher plants. It
is potentially useful in pharmaceuticals, foodstuffs, feed additives, and cosmetics due to recently discovered biomedical
activity of this compound. This finding caused new interest in the properties of chlorogenic acid in its isomers and in its
natural occurrence. It has been found that as many as fourteen compounds (chlorogenic acid derivatives and its reaction products
with water) can be formed from 5-O-caffeoylquinic acid by heating its water solution at different pH. Four of them, two hydroxylated 3-O-caffeoylquinic acid derivatives and two hydroxylated 4-O-caffeoylquinic acid derivatives, have been not reported yet. The amount of each formed component depends on the heating time
and pH. The transformation product can be mistakenly treated as a new component, not found before in the examined plant, or
can be a cause of erroneous quantitative estimations of plant composition.
KeywordsChlorogenic acid–5-CQA pH stability–5-CQA transformation–Hydroxylated 5-CQA derivatives–5-CQA buffered extraction
Purpose
Blackberry ingestion has been demonstrated to attenuate brain degenerative processes with the benefits ascribed to the (poly)phenolic components. The aim of this work was to evaluate the neuroprotective potential of two wild blackberry species in a neurodegeneration cell model and compare them with a commercial variety.
Methods
This work encompasses chemical characterization before and after an in vitro digestion and the assessment of neuroprotection by digested metabolites. Some studies targeting redox/cell death systems were also performed to assess possible neuroprotective molecular mechanisms.
Results
The three blackberry extracts presented some quantitative differences in polyphenol composition that could be responsible for the different responses in the neurodegeneration cell model. Commercial blackberry extracts were ineffective but both wild blackberries, Rubus brigantinus and Rubus vagabundus, presented neuroprotective effects. It was verified that a diminishment of intracellular ROS levels, modulation of glutathione levels and activation of caspases occurred during treatment. The last effect suggests a preconditioning effect since caspase activation was not accompanied by diminution in cell death and loss of functionality.
Conclusions
This is the first time that metabolites obtained from an in vitro digested food matrix, and tested at levels approaching the concentrations found in human plasma, have been described as inducing an adaptative response.
Caffeine exerts positive effects on cognitive and behavioral processes, especially in sub-optimal conditions when arousal is low. Apart from caffeine, coffee contains other compounds including the phenolic compounds ferulic acid, caffeic acid, and the chlorogenic acids, which have purported antioxidant properties. The chlorogenic acids are the most abundant family of compounds found in coffee, yet their effects on cognition and mood have not been investigated.
This study aims to ascertain whether a coffee rich in chlorogenic acid modulates brain function.
The present pilot study examined the acute effects of decaffeinated coffee with regular chlorogenic acid content and decaffeinated coffee with high chlorogenic acid content on mood and cognitive processes, as measured by behavioral tasks and event-related potentials (ERPs). Performance and ERP responses to a battery of cognitive tasks were recorded at baseline and following the equivalent of three cups of coffee in a randomized, double-blind, crossover study of 39 healthy older participants.
Compared with the decaffeinated coffee with regular chlorogenic acid and placebo, caffeinated coffee showed a robust positive effect on higher-level mood and attention processes. To a lesser extent, the decaffeinated coffee high in chlorogenic acid also improved some mood and behavioral measures, relative to regular decaffeinated coffee.
Our pilot results suggest that non-caffeine compounds in coffee such as the chlorogenic acids may be capable of exerting some acute behavioral effects, thus warranting further investigation.
Chlorogenic acid is a naturally occurring phenolic compound found in all higher plants. This component, being the ester of caffeic acid with quinic acid, is an important biosynthetic intermediate and plays an important role in the plant's response to stress. Potential uses of chlorogenic acid are suggested in pharmaceuticals, foodstuffs, feed additives, and cosmetics due to its recently discovered biomedical activity. This finding caused new interest in chlorogenic acid properties, its isomers, and its natural occurrence. It has been found that as many as nine compounds (chlorogenic acid derivatives and its reaction product with water) can be formed from 5-o-caffeoylquinic acid during the heating of its water solution. Three of them, two hydroxylated 5-o-caffeoylquinic acid derivatives and 4,5-dicaffeoylquinic acid, have been not reported, yet. The amount of each formed component depends on the heating time and temperature. The presented results are important for researchers investigating plant metabolism and looking for new plant components. The transformation product can be mistakenly treated as a new component, not found before in the examined plant, or can be a cause of erroneous quantitative estimations of plant composition.
Coffee is known to contain antioxidant substances whose effects may be blunted because of caffeine that may unfavorably affect the cardiovascular system. This study was designed to investigate the acute dose-dependent effects of decaffeinated coffee (DC) on endothelial function measured by the brachial artery flow-mediated dilation (FMD).
A total of 15 (8 men and 7 women) healthy nonobese subjects underwent a single-blind, crossover study. Subjects ingested one and two cups of decaffeinated Italian espresso coffee in random order at 5- to 7-day intervals.
In the hour following the ingestion of two cups of DC, FMD increased (mean+/-s.e.m.): 0 min, 7.4+/-0.7%; 30 min, 8.0+/-0.6%; 60 min, 10.8+/-0.8%; P<0.001) as compared to consumption of one cup of DC (0 min, 6.9+/-0.7%; 30 min, 8.4+/-1.2%; 60 min, 8.5+/-1.1%; 3 x 2 repeated-measures analysis of variance: P=0.037 for time x treatment effect). Blood pressure did not differ between groups, and basal heart rate was lower in the two-cup group at baseline and 60 min.
The present study demonstrated a significant acute favorable dose-dependent effect of decaffeinated espresso coffee on endothelial function. Further studies are needed to investigate the effects of chronic use of DC especially with respect to caffeinated coffee and in subjects with cardiovascular diseases.
Coffee consumption has been associated with lower risk of type 2 diabetes. We evaluated the acute effects of decaffeinated coffee and the major coffee components chlorogenic acid and trigonelline on glucose tolerance.
We conducted a randomized crossover trial of the effects of 12 g decaffeinated coffee, 1 g chlorogenic acid, 500 mg trigonelline, and placebo (1 g mannitol) on glucose and insulin concentrations during a 2-h oral glucose tolerance test (OGTT) in 15 overweight men.
Chlorogenic acid and trigonelline ingestion significantly reduced glucose (-0.7 mmol/l, P = 0.007, and -0.5 mmol/l, P = 0.024, respectively) and insulin (-73 pmol/l, P = 0.038, and -117 pmol/l, P = 0.007) concentrations 15 min following an OGTT compared with placebo. None of the treatments affected insulin or glucose area under the curve values during the OGTT compared with placebo.
Chlorogenic acid and trigonelline reduced early glucose and insulin responses during an OGTT.
Of all plant constituents, coffee has one of the highest concentrations of chlorogenic acids. When roasting coffee, some of these are transformed into chlorogenic acid lactones (CGL). We have studied the formation of CGL during the roasting of coffee beans in Coffea arabica cv. Bourbon; C. arabicacv. Longberry; and C. canephora cv. Robusta. Individual CGL levels were determined by comparison of HPLC peaks with those of synthetic CGL standards. Seven CGL were identified: 3-caffeoylquinic-1,5-lactone (3-CQL), 4- caffeoylquinic-1,5-lactone (4-CQL), 3-coumaroylquinic-1,5-lactone (3-pCoQL), 4-coumaroylquinic-1,5-lactone (4-pCoQL), 3-feruloylquinic-1,5-lactone (3-FQL), 4-feruloylquinic-1,5-lactone (4-FQL), and 3,4-dicaffeoylquinic-1,5-lactone (3,4-diCQL). 3-CQL was the most abundant lactone in C. arabica and C. canephora, reaching peak values of 230 +/- 9 and 254 +/- 4 mg/100 g (dry weight), respectively, at light medium roast ( approximately 14% weight loss). 4-CQL was the second most abundant lactone (116 +/- 3 and 139 +/- 2 mg/100 g, respectively. The maximum amount of CGL represents approximately 30% of the available precursors. The relative levels of 3-CQL and 4-CQL in roasted coffee were reverse to those of their precursors in green coffee. This suggests that roasting causes isomerization of chlorogenic acids prior to the formation of lactones and that the levels of lactones in roasted coffee do not reflect the levels of precursors in green coffee.
Here are up to date figures on caffeine in coffee and tea brewed by several methods and on carbonated beverages and cocoa.
There is mounting evidence that specific dietary polyphenols can enhance vascular health by augmenting nitric oxide. Our aim was to investigate the acute effects of chlorogenic acid, an important dietary phenolic acid present in coffee (400 mg, equivalent to 2 cups of coffee), on nitric oxide status, endothelial function, and blood pressure. Healthy men and women (n = 23) were recruited to a randomized, double-blind, placebo-controlled, crossover trial. Chlorogenic acid resulted in significantly higher plasma concentrations of chlorogenic acid (P < 0.001). Relative to control, the mean post-treatment systolic blood pressure (-2.41 mmHg, 95% CI: -0.03, -4.78; P = 0.05) and diastolic blood pressure (-1.53 mmHg, 95% CI: -0.05, -3.01; P = 0.04) were significantly lower with chlorogenic acid. Markers of nitric oxide status (P > 0.10) and the measure of endothelial function (P = 0.60) were not significantly influenced. Chlorogenic acid can lower blood pressure acutely, an effect that, if sustained, would benefit cardiovascular health.
Numerous aroma precursor evaluations have been undertaken with green coffee beans of both species of worldwide economic importance: Coffea arabica L. and Coffea canephora P. Efforts have been made to characterise cultivars of these two species. The originality of this study is to present the biochemical diversity of wild accessions originating from Ethiopia and Kenya for C. arabica (38 genotypes) and from five African countries (Côte d'Ivoire, Guinea, Congo, Cameroon and Central African Republik) for C. canephora (38 genotypes). The biochemical aroma parameters assessed by HPLC analysis were: (1) the two alkaloids, caffeine and trigonelline, (2) chlorogenic acids and (3) sucrose. Results reveal that the two species showed significant accession differences for all compounds. Between-species-average-content comparison confirms that C. arabica showed more trigonelline and sucrose and that C. canephora presented more CGA and caffeine. C. canephora diversity was higher than that of C. arabica, except for trigonelline and sucrose. For C. canephora, results showed that: (1) no differences were highlighted between accessions for countries of origin for the alkaloids and sucrose, and (2) the 3-CQA content allowed to accessions to be pooled into two groups.
Phenolics are an important constituent of fruit quality because of their contribution to the taste, colour and nutritional properties of fruit. We have tried to evaluate the phenolic profile of fig fruit, since only limited information on that topic is available in the literature. With the HPLC-PDA system, we have identified the following phenolics: gallic acid, chlorogenic acid, syringic acid, (+)-catechin, (−)-epicatechin and rutin. Phenolics were extracted from three different fig cultivars that are commonly grown in Slovenia’s coastal region. These cultivars were ‘Škofjotka’ (‘Zuccherina’) a white type fruit, ‘Črna petrovka’ and ‘Miljska figa’, both dark type fruit. The fruit from the first and the second crop were collected and compared. In general, fruit from the second crop contained higher values of phenolics than fruit from the first crop. The analysed phenolics present at the highest content were rutin (up to 28.7 mg per 100 g FW), followed by (+)-catechin (up to 4.03 mg per 100 g FW), chlorogenic acid (up to 1.71 mg per 100 g FW), (−)-epicatechin (up to 0.97 mg per 100 g FW), gallic acid (up to 0.38 mg per 100 g FW) and, finally, syringic acid (up to 0.10 mg per 100 g FW). Both cultivars with dark fruit exhibited a higher total level of analysed phenolics, in comparison to the white fruit cultivar ‘Škofjotka’. The amounts measured are comparable to those of other fruits grown in this region. The amounts of rutin in particular are quite high and comparable to apples, for example. As a typical, seasonal fresh fruit, figs can be an important constituent of the regional diet.
A method, based on HPLC, described in our previous publication for the analysis of chlorogenic acids in instant coffee, was used in a study of the effect of roasting on the chlorogenic acid composition of Arabica and Robusta coffee. The degradation of seven chlorogenic acids was followed during roasting. Losses of about 60% were observed when mild roasting conditions were used and almost 100% after severe roasting. Considerable differences in degradation rates of individual isomers were observed so that the composition of chlorogenic acids changed throughout the roasting process. Thus the degree of roasting may have a direct influence on the final product flavour as the individual isomers have different sensory properties.
This paper reports a preliminary survey of variations in the content of chlorogenic acids and 17 quantitatively-minor chlorogenic acid-like substances in commercial green robusta coffee beans. It was found that ten of the chlorogenic acid-like components have a restricted occurrence in the 42 samples analysed; the distinctive nature of Angolan robustas was confirmed.
This paper reports the chlorogenic acids content of unroasted chicory root and eleven coffee substitutes which contain either chicory or dandelion. Unroasted chicory root contained CQA and diCQA but at a much lower level than green coffee beans. In the roasted products only 5-CQA was found consistently and 4-CQA occasionally at levels approximately two orders of magnitude lower than in the corresponding roasted coffee products. The roasted substitutes were characterised chromatographically by very large amounts (some 80 to 95% of total chromatogram area) of rapidly eluting material. The chromatograms of most substitutes were characterised by a peak provisionally identified as 5-hydroxymethyl furfural.
The chemistry and fate of hydroxycinnamic acids (ferulic, p-coumeric, caffeic, sinapic, and cinnamic acid) in a glucose/glycine simulated baking model (10% moisture at 200 degrees C for 15 min) were investigated. Liquid chromatography-mass spectrometry analysis of glucose/glycine and glucose/glycine/hydroxycinnamic acid model systems confirmed the phenolics reacted with Maillard intermediates; two main reaction product adducts were reported. On the basis of isotopomeric analysis, LC-MS, and NMR spectroscopy, structures of two ferulic acid-Maillard reaction products were identified as 6-(4-hydroxy-3-methoxyphenyl)-5-(hydroxymethyl)-8-oxabicyclo[3.2.1]oct-3-en-2-one (adduct I) and 2-(6-(furan-2-yl)-7-(4-hydroxy-3-methoxyphenyl)-1-methyl-3-oxo-2,5-diazabicyclo[2.2.2]oct-5-en-2-yl)acetic acid (adduct II). In addition, a pyrazinone-type Maillard product, 2-(5-(furan-2-yl)-6-methyl-2-oxopyrazin-1(2H)-yl) acetic acid (IIa), was identified as an intermediate for reaction product adduct II, whereas 3-deoxy-2-hexosulose was identified as an intermediate of adduct I. Both adducts I and II were suggested to be generated by pericyclic reaction mechanisms. Quantitative gas chromatography (GC) analysis and liquid chromatography (LC) also indicated that the addition of ferulic acid to a glucose/glycine model significantly reduced the generation of select Maillard-type aroma compounds, such as furfurals, methylpyrazines, 2-acetylfuran, 2-acetylpyridine, 2-acetylpyrrole, and cyclotene as well as inhibited color development in these Maillard models. In addition, adducts I and II suppressed the bacterial lipopolysaccharide (LPS)-mediated expression of two prototypical pro-inflammatory genes, inducible nitric oxide synthase (iNOS) and cyclooxygenase (COX)-2, in an in vitro murine macrophage model; ferulic acid reported negligible activity.
Tea and coffee, the most popular beverages in the world, have been consumed for thousands of years for their alluring flavors and health benefits. Polyphenols, particularly flavonoids and phenolic acids, are of great abundance in tea and coffee and contribute a lot to their flavor and health properties. This paper reviews the polyphenol chemistry of tea and coffee, specifically their stability, and scavenging ability of reactive oxygen species (ROS) and reactive carbonyl species (RCS). During the manufacturing and brewing process, green tea and black tea polyphenols undergo epimerization and oxidation, respectively. Meanwhile, the lactonization and the polymerization of chlorogenic acid are the major causes for the degradation of polyphenols in coffee. Tea catechins, besides having antioxidant properties, have the novel characteristic of trapping reactive carbonyl species. The A ring of the catechins is the binding site for RCS trapping, whereas the B ring is the preferred site for antioxidation.
Total chlorogenic acids of nine isomers from seven commercial green and roasted coffee beans ranged from 34.43 +/- 1.50 to 41.64 +/- 3.28 mg/g and from 2.05 +/- 0.07 to 7.07 +/- 0.16 mg/g, respectively. Methanol/water (7:3) extracts from four commercial green coffee beans roasted at different conditions (230 degrees C, 12 min; 24 degrees C, 14 min; 250 degrees C, 17 min; and 250 degrees C, 21 min) were also analyzed for chlorogenic acids. The total chlorogenic acid found in green coffee beans ranged from 86.42 +/- 2.04 to 61.15 +/- 1.40 mg/g. Total chlorogenic acids present were reduced in accordance with the intensity of roasting conditions. When green beans were roasted at 230 degrees C for 12 min and at 250 degrees C for 21 min, total chlorogenic acid content was reduced to nearly 50% and to almost trace levels, respectively. The results indicate that roasting conditions play an important role in chlorogenic acid content in roasted coffee beans. A general correlation between total caffeoylquinic acids and pH was observed.
Extracts of tea, especially green tea, and tea polyphenols have been shown to inhibit the formation and development of tumours at different organ sites in animal models. There is considerable evidence that tea polyphenols, in particular (-)-epigallocatechin-3-gallate, inhibit enzyme activities and signal transduction pathways, resulting in the suppression of cell proliferation and enhancement of apoptosis, as well as the inhibition of cell invasion,angiogenesis and metastasis. Here, we review these biological activities and existing data relating tea consumption to human cancer risk in an attempt to understand the potential use of tea for cancer prevention.
Tea, coffee, carbonated and chocolate beverages were analyzed for caffeine, and results compared in terms of usual serving sizes. Significant differences in caffeine levels were found to result from the preparation method of coffee or brewing time of tea. It is possible for a cup of tea, instant coffee, or can of cola beverage to have similar caffeine content (55 to 65 mg.); however, the mean values per cup of black tea (28 to 46 mg.) are considerably lower than for brewed coffee (107 to 151 mg.). Caffeine is readily absorbed and can have pharmacologic effects on adults or on children who consume quantities of cola beverages or chocolate. Both preparation method and quantity of beverage consumed should be considered in taking dietary histories or estimating caffeine intake.
In this study, the in vitro low-density lipoprotein oxidation model was used to assess the relative antioxidant activity of the polyphenolic beverages tea, coffee, and cocoa on a cup-serving basis. The beverages were prepared as 0.7-2.5% soluble coffee and 1.5-3.5% cocoa; teas (green, black, or herbal) were prepared as one tea bag infused over 5 min in 220 mL of hot water. Under these standard cup serving conditions, the antioxidant activity as determined by the lag time was in the range of 292-948 min for coffee, 217-444 min for cocoa, 186-338 min for green tea, 67-277 min for black tea, and 6-78 min for herbal tea. Addition of milk did not alter the antioxidant activity. The influence of coffee bean source and degree of roasting was further investigated. Green coffee beans of Robusta coffee exhibited a 2-fold higher antioxidant activity than Arabica coffee, but after roasting this difference was no longer significant. In conclusion, these commonly consumed beverages have a significant antioxidant activity, the highest being soluble coffee on a cup-serving basis.
Colombian Arabica coffee beans were roasted to give light, medium, and dark samples. Their aqueous extracts were analyzed by gel filtration chromatography, UV-visible spectrophotometry, capillary electrophoresis, and the ABTS(*)(+) assay. A progressive decrease in antioxidant activity (associated mainly with chlorogenic acids in the green beans) with degree of roasting was observed with the simultaneous generation of high (HMM) and low molecular mass (LMM) compounds possessing antioxidant activity. Maximum antioxidant activity was observed for the medium-roasted coffee; the dark coffee had a lower antioxidant activity despite the increase in color. Analysis of the gel filtration chromatography fractions showed that the LMM fraction made a greater contribution to total antioxidant activity than the HMM components.
The fragmentation behavior of 18 chlorogenic acids that are not substituted at position 1 has been investigated using LC-MS(4) applied to a methanolic coffee bean extract and commercial cider (hard cider). Using LC-MS(3), it is possible to discriminate between each of the three isomers of p-coumaroylquinic acid, caffeoylquinic acid, feruloylquinic acid, and dicaffeoylquinic acid, and a hierarchical key has been prepared to facilitate this process when standards are not available. MS(4) fragmentations further support these assignments, but were not essential in reaching them. The distinctive behavior of 4-acyl and 3-acyl chlorogenic acids compared with the 5-acyl chlorogenic acids is a key factor permitting these assignments. The fragmentation patterns are dependent upon the particular stereochemical relationships between the individual substituents on the quinic acid moiety. Fragmentation is facilitated by 1,2-acyl participation and proceeds through quinic acid conformers in which the relevant substituents transiently adopt a 1,3-syn-diaxial relationship. Selected ion monitoring at m/z 529 clearly indicated the presence in coffee of six caffeoylferuloylquinic acid isomers, whereas previously only two or three had been demonstrated. The hierarchical key permitted specific structures to be assigned to each of the six isomers. These assignments are internally consistent and consistent with the limited data previously available.
Epidemiologic studies suggest that higher polyphenol intake from fruits and vegetables is associated with decreased risk for cardiovascular disease. The mechanisms explaining this observation remain unclear. This review summarizes data suggesting that flavonoids improve endothelial function and inhibit platelet aggregation in humans. The vascular endothelium is a critical regulator of vascular homeostasis, and endothelial dysfunction contributes to the pathogenesis and clinical expression of coronary artery disease. Platelet aggregation is a central mechanism in the pathogenesis of acute coronary syndromes, including myocardial infarction and unstable angina. For these reasons, the observed effects of flavonoids on endothelial and platelet function might explain, in part, the observed beneficial effects of flavonoids on cardiovascular disease risk.
Mechanisms of how epicatechin alters the pathways of the Maillard reaction were investigated. Carbon-13 and nitrogen-15 labeling studies were utilized to define the reactivity of epicatechin with glucose, glycine, and/or reaction products in an aqueous model (pH 7, 125 degrees C for 30 min) via GC, GC/MS and HPLC/MS analysis. Quantification of the volatile reaction product isotopomers by GC/MS from a 1:1 labeled to unlabeled glucose (carbohydrate module labeling technique) plus glycine model system indicated the formation of 2,3-butanedione and acetol were primarily formed via intact C4 and C3 sugar fragments, whereas pyrazine, methylpyrazine, 2,5-dimethylpyrazine, 2,3,5-trimethylpyrazine, and cyclotene were primarily formed via intact C2/C2, C2/C3, C3/C3, C3/C3, and C3/C3 sugar fragment pairs, respectively. The formation of these seven compounds was also reported by GC analysis to be dramatically inhibited when epicatechin was added to the glucose/glycine model system (observed 9-113-fold reduction). HPLC/MS analysis of both the glucose-labeled and glycine-labeled model systems with and without epicatechin indicated that epicatechin reacted directly with C2, C3, and C4 sugar fragments, while epicatechin did not report any direct reactivity with glycine. In conclusion, the quenching of sugar fragmentation products via epicatechin was correlated with the observed inhibition on volatile compound formation when epicatechin was added to a glucose/glycine aqueous reaction model system.
LC-MS4 has been used to detect and characterize in green coffee beans 12 chlorogenic acids not previously reported in nature. These comprise three isomeric dimethoxycinnamoylquinic acids (7-9) (Mr 382), three caffeoyl-dimethoxycinnamoylquinic acids (22, 24, and 26) (Mr 544), three diferuloylquinic acids (13-15) (Mr 544), and three feruloyl-dimethoxycinnamoylquinic acids (28, 30, and 32) (Mr 558). Structures have been assigned on the basis of LC-MS4 patterns of fragmentation and relative hydrophobicity and, in the case of the dimethoxycinnamoylquinic acids, by comparison with authentic standards. Several new structure-diagnostic fragmentations have been identified for use with diacyl-chlorogenic acids, for example, m/z 299 and 255 for C4 caffeoyl, m/z 313 and 269 for C4 feruloyl, nearly equal elimination of both cinnamoyl residues for vic-3,4-diacyl, and an increasing ratio of "dehydrated" ions to "non-dehydrated" ions at MS2 with increasing methylation of those cinnamoyl residues. Possible mechanisms have been proposed to account for the fragmentations observed. The mass spectrometric resolution of six isomeric chlorogenic acids (Mr 544) in a crude plant extract by fragment-targeted LC-MS2 and LC-MS3 experiments illustrates the analytical power and advantage of ion trap mass spectroscopy.
LC-MS4 has been used to detect and characterize in green coffee beans 15 quantitatively minor p-coumaric acid-containing chlorogenic acids not previously reported in nature. These comprise 3,4-di-p-coumaroylquinic acid, 3,5-di-p-coumaroylquinic acid, and 4,5-di-p-coumaroylquinic acid (Mr 484); 3-p-coumaroyl-4-caffeoylquinic acid, 3-p-coumaroyl-5-caffeoylquinic acid, 4-p-coumaroyl-5-caffeoylquinic acid, 3-caffeoyl-4-p-coumaroyl-quinic acid, 3-caffeoyl-5-p-coumaroyl-quinic acid; and 4-caffeoyl-5-p-coumaroyl-quinic acid (Mr 500); 3-p-coumaroyl-4-feruloylquinic acid, 3-p-coumaroyl-5-feruloylquinic acid and 4-p-coumaroyl-5-feruloylquinic acid (Mr 514); and 4-dimethoxycinnamoyl-5-p-coumaroylquinic acid and two isomers (Mr 528) for which identities could not be assigned unequivocally. Structures have been assigned on the basis of LC-MS4 patterns of fragmentation. Forty-five chlorogenic acids have now been characterized in green Robusta coffee beans.
Recently, our group reported via labeling experiments that epicatechin in Maillard reaction aqueous glucose-glycine model systems formed adduct reaction products with C2, C3, and C4 sugar fragments. In the current study, we investigated the identity of the sugar fragment precursors responsible for adduct generation by directly comparing the liquid chromatography-mass spectrometry properties of these reported epicatechin (EC)-sugar fragments adducts with those generated from reactions consisting of only EC and well-known Maillard-generated glucose fragments (i.e., glyoxal, glycolaldehyde, methylglyoxal, glyceraldehyde, etc.). The structural properties of an EC-methylglyoxal adduct reaction product were also analyzed by NMR. The most likely precursors for the C2, C3, and C4 sugar moiety of the EC-sugar fragment adducts were identified as glyoxal, hydroxyacetone, and erythrose, respectively. 1H NMR analysis of the EC-methylglyoxal indicated that the analyte underwent rapid conformational/constitutional exchange. Using cold temperature (-25 degrees C) two-dimensional NMR analyses (heteronuclear multiple bond coherence, heteronuclear multiple quantum coherence, and 1H-(1)H correlation spectroscopy), the structure of one of the isomers was reported to consist of a covalent linkage between the C1 position of the methylglyoxal and either the C6 or the C8 position of the EC A ring, presumably generated by hydroxyalkylation and aromatic substitution reactions.
Characterization by LC
- M N Clifford
- S Knight
- B Surucu
- N Kuhnert
Clifford, M. N., Knight, S., Surucu, B., & Kuhnert, N. (2006). Characterization by LC– 4095–4101.