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The effect of processing on chlorogenic acid content of commercially available coffee
... As stated, the roasting process used has a more significant effect. In studies by Mills et al. (2013) and Hall et al. (2018), the content of polyphenolic compounds did not differ significantly between infusions obtained from decaffeinated coffee and those from other coffees [31,32]. ...
... As stated, the roasting process used has a more significant effect. In studies by Mills et al. (2013) and Hall et al. (2018), the content of polyphenolic compounds did not differ significantly between infusions obtained from decaffeinated coffee and those from other coffees [31,32]. ...
... Szymanowska et al. (2014) also observed that among all tested coffees with a different degree of roasting, green coffee was characterized by the highest TPC: expressed as 3.28 and 3.40 g of chlorogenic acid/100 g of dry matter [38]. A study by Mills et al. (2013) revealed that medium roast coffee has higher antioxidant potential than green coffee, but lower than heavily roasted coffee [31]. ...
Coffee is a widely consumed beverage, both in Europe, where its consumption is highest, and on other continents. It provides many compounds, including phenolic compounds. The aim of the study was to assess the effect of various brewing methods on the total phenolic content (TPC) in the infusion. Research material comprised commercially available coffees: Instant Arabica and Robusta, freshly ground Arabica and Robusta (immediately prior to the analysis), ground Arabica and Robusta, decaffeinated Arabica, and green Arabica and Robusta. The following preparation methods were used: Pouring hot water over coffee grounds or instant coffee, preparing coffee in a percolator and using a coffee machine. Additional variables which were employed were water temperature (90 or 100 °C) and its type (filtered or unfiltered). In order to determine the impact of examined factors, 225 infusion were prepared. Total phenolic content was determined by the spectrophotometric method using the Folin-Ciocalteu reagent and the obtained results were expressed in mg gallic acid (GAE) per 100 g of brewed coffee. The highest value was obtained for 100% Arabica ground coffee prepared in a coffee percolator using unfiltered water at a temperature of 100 °C: 657.3 ± 23 mg GAE/100 g of infusion. High values were also observed for infusions prepared in a coffee machine, where the highest TPC value was 363.8 ± 28 mg GAE/100 g for ground Arabica. In turn, the lowest TPC was obtained for Arabica green coffee in opaque packaging, brewed with filtered water at a temperature of 100 °C: 19.5 ± 1 mg GAE/100 g of infusion. No significant effect of temperature and water type on the TPC within one type of coffee was observed. Due to its high content of phenolic compounds, Arabica coffee brewed in a coffee percolator should be the most popular choice for coffee drinkers.
... Coffee derives from plant species belonging to the Rubiaceae family and the two most important species for economic relevance are Coffea arabica and Coffea canephora, generally called Arabica and Robusta (Cabras & Martelli, 2004;Vignoli, Viegas, Bassoli, & Benassi, 2014). The coffee brew is the third most popular beverage, after then water and tea (de Almeida et al., 2019;Mills, Oruna-Concha, Mottram, Gibson, & Spencer, 2013), with a considerable increase in the last five decades in both production and consumption. Coffee is produced in over seventy countries and record production was reached in years 2017-2018 with 9,84 billion tons of coffee. ...
... Even if consumers mainly drink coffee as a stimulant, due to its caffeine content, which can increase alertness, energy and ability to concentrate (Ciaramelli et al., 2019;Glade, 2010;Mills et al., 2013), its bioactive properties have been under investigation for decades. In fact, it has been reported to exert several beneficial effects towards health such as protective effects against cardiovascular diseases, several neurological diseases and cancers (like Parkinson or Alzheimer's disease and liver cirrhosis), as well as anti-hypertensive, anti-inflammatory, immunoprotective, anti-ageing and anti-metabolic disorder actions (Ciaramelli et al., 2019;Farah, Monteiro, Donangelo, & Lafay, 2008a;Jokura et al., 2015;Liang et al., 2016;Mills et al., 2013;Naveed et al., 2018;Ochiai et al., 2014) Among metabolic disorders stands out diabetes mellitus, which cases are constantly growing around the world. ...
... Even if consumers mainly drink coffee as a stimulant, due to its caffeine content, which can increase alertness, energy and ability to concentrate (Ciaramelli et al., 2019;Glade, 2010;Mills et al., 2013), its bioactive properties have been under investigation for decades. In fact, it has been reported to exert several beneficial effects towards health such as protective effects against cardiovascular diseases, several neurological diseases and cancers (like Parkinson or Alzheimer's disease and liver cirrhosis), as well as anti-hypertensive, anti-inflammatory, immunoprotective, anti-ageing and anti-metabolic disorder actions (Ciaramelli et al., 2019;Farah, Monteiro, Donangelo, & Lafay, 2008a;Jokura et al., 2015;Liang et al., 2016;Mills et al., 2013;Naveed et al., 2018;Ochiai et al., 2014) Among metabolic disorders stands out diabetes mellitus, which cases are constantly growing around the world. Diabetes mellitus can be of type 1 (T1D) or type 2 (T2D), according to the classification based on age at onset, degree of pancreas cell function loss, resistance to the insulin, presence of specific autoantibodies and use of insulin injections to survive. ...
Coffee brews were prepared from unroasted or medium, dark and very dark roasted coffee. Samples were in vitro digested and ultrafiltered. Coffee polyphenols were identified and quantified using Ultra High Performance Liquid Chromatography coupled with ESI Quadrupole Time-of-Flight (UHPLC-ESI-QqToF). This technique combines the high performance liquid chromatography (separates the analytes) to the ESI ionizator, the quadrupole mass analyser and the time-of-flight detector, providing high efficiency in terms of sensitivity and specificity. Thanks to this innovative analytical equipment, 29 different phenolic compounds were identified and quantified in coffee samples. Based on the concentration of phenolic compounds in undigested, and in digested and ultrafiltered coffee, their bioaccessibility (i.e. the ratio of compound able to reach the intestinal tract) and bioavailability (i.e. the ratio of compound potentially absorbed) were computed. Finally, the mechanisms of inhibition against α-glucosidase were studied through molecular docking.
The identification and quantification of compounds in undigested beverages highlighted the significant differences induced by roasting in coffee phenolic profile. In vitro digestion also affected phenolic composition, producing a reduction in their concentration as compared to what observed before digestion. In addition, the digestive process flattened the differences given by roasting. Also ultrafiltration produced a reduction in the ratio of compounds potentially absorbed at intestinal level.
Based on bioaccessibility results, the compounds most concentrated in the digested samples, i.e. chlorogenic acids, were thus considered in the study of the inhibition mechanism against α-glucosidase. These compounds showed a positive inhibition, which however was based on different mechanisms depending on the selected molecule.
These results open new possibilities for the formulation of functional food preparations useful for the treatment of metabolic diseases, such as type 2 diabetes.
... It is worth noting that the previously identified 3-CQA (1932) is now designated as 5-CQA, and the current 3-CQA refers to neochlorogenic acid in accordance with new numbering system (1976) by International Union of Pure the total CGAs) and other plant sources (Budryn et al., 2009;Plazas et al., 2014;Tajik et al., 2017). According to Mills, Oruna-Concha, Mottram, Gibson, and Spencer (2013), 5-CQA is the major CGAs in either fresh ground coffee (8.19-23.78 mg/200 mL) or instant coffee (9.45-41.05 ...
... Accordingly, dietary intake of CGAs is closely associated with coffee consumption. Usually, a cup of coffee contains from about 27.33 to 121.25 mg of total CGAs, and some even as high as 200 to 300 mg such as Arabica coffee and Robusta coffee (Mills et al., 2013;Zhao et al., 2012). Among CGAs, 5-CQA alone was the isomer present in the highest amount (36-42% of the total CGAs) in regular coffee drinks (2.13-7.06 ...
... The varied content of total CGAs or 5-CQA in coffee is greatly correlated with the roasting conditions dur-ing the processing of coffee beans, and high temperature and dark roasts have an unfavorable effect on the content of total CGAs and 5-CQA (Table 2) (Fujioka & Shibamoto, 2008;Liang & Kitts, 2016;Ludwig et al., 2014;Trugo & Macrae, 1984). Further analysis using LC-MS and HPLC revealed that the relative amounts of isomer of CGAs in coffee were as follows: 5-CQA > 4-CQA > 3-CQA > FQA > diCQA (Mills et al., 2013;Zhao et al., 2012), which were different from those in roasted coffee beans: CQA > diCQA > FQA > p-CoQA (Liang & Kitts, 2016). Corso, Vignoli, and Benassi Mde (2016)) developed an instant coffee enriched with CGAs by adding dried extracts of green coffee beams to extracts of medium and dark roasted coffee beans. ...
Chlorogenic acids (CGAs), a group of hydroxycinnamates, are generally abundant in everyday foods and beverages, most prominently in certain coffee drinks. Among them, the chlorogenic acid (CGA), also termed as 5‐O‐caffeoylquinic acid (5‐CQA), is one of the most abundant, highly functional polyphenolic compounds in the human diet. The evidence of its health benefits obtained from clinical studies, as well as basic research, indicates an inverse correlation between 5‐CQA consumption and a lower risk of metabolic syndromes and chronic diseases. This review focuses on the beneficial properties for health and mechanisms of action of 5‐CQA, starting with its history, isomers, dietary sources, processing effects, preparation methods, pharmacological safety evaluation, and bioavailability. It also provides the possible molecular mechanistic bases to explain the health beneficial effects of 5‐CQA including neuroprotective, cardiovascular protective, gastrointestinal protective, renoprotective, hepatoprotective, glucose and lipid metabolism regulatory, and anticarcinogenic effects. The information summarized here could aid in the basic and clinical research on 5‐CQA as a natural dietary additive, potential drug candidate, as well as a natural health promoter.
... Coffee contains over 2000 different ingredients, such as carbohydrates, fibres, nitrogen compounds, lipids, minerals, acids, and esters [8,9]. Among these compounds, chlorogenic acids (CGAs) and caffeine are recognized as healthful components [1,[10][11][12][13][14][15][16][17][18], and their quantities in green coffee beans [19][20][21][22], ground coffees [13,[23][24][25][26], brewed coffees [27], and instant coffees [26,28] have been reported in many articles. CGAs can be divided into three main groups: caffeoylquinic acids (CQAs: 3-CQA, 4-CQA, and 5-CQA), dicaffeoylquinic acids (diCQAs: 3,4-diCQA, 3,5-diCQA, and 4,5-diCQA), and feruloylquinic acids (FQAs: 3-FQA, 4-FQA, and 5-FQA) [29]. ...
... Coffee contains over 2000 different ingredients, such as carbohydrates, fibres, nitrogen compounds, lipids, minerals, acids, and esters [8,9]. Among these compounds, chlorogenic acids (CGAs) and caffeine are recognized as healthful components [1,[10][11][12][13][14][15][16][17][18], and their quantities in green coffee beans [19][20][21][22], ground coffees [13,[23][24][25][26], brewed coffees [27], and instant coffees [26,28] have been reported in many articles. CGAs can be divided into three main groups: caffeoylquinic acids (CQAs: 3-CQA, 4-CQA, and 5-CQA), dicaffeoylquinic acids (diCQAs: 3,4-diCQA, 3,5-diCQA, and 4,5-diCQA), and feruloylquinic acids (FQAs: 3-FQA, 4-FQA, and 5-FQA) [29]. ...
... CGAs can be divided into three main groups: caffeoylquinic acids (CQAs: 3-CQA, 4-CQA, and 5-CQA), dicaffeoylquinic acids (diCQAs: 3,4-diCQA, 3,5-diCQA, and 4,5-diCQA), and feruloylquinic acids (FQAs: 3-FQA, 4-FQA, and 5-FQA) [29]. Previous studies have found that the quantity of each CGA and caffeine in commercial coffee beverages has various concentration ranges [26,27,[30][31][32][33][34]. Our previous study using high-performance liquid chromatography (HPLC) showed that the quantity of CGAs and caffeine in brewed coffee under various conditions varies widely [35]. ...
Coffee is the most popular beverage in the Republic of Korea, other than Korea’s traditional green tea. Coffee contains many physiologically active substances, such as chlorogenic acids (CGAs) and caffeine. Previous studies have focused on the content of CGAs and caffeine in brewed coffee. This study quantified the total amounts of CGAs and caffeine using high-performance liquid chromatography coupled with a diode array
detector in 83 various coffee-related products, such as instant coffee, roasted and ground coffee sold in supermarkets, ready-to-drink coffee, and Americano coffee sold in franchise restaurants in the Republic of Korea. According to the results of this study, the coffee with the highest content of CGAs was unblended roasted and ground coffee sold in supermarkets, with a mean value of 194.1 ± 67.7mg/serving, and the most caffeine-rich coffee was Americano coffee from coffee shops, with a mean value of 166.1 ± 7.5mg/serving. The caffeine/CGA ratios were determined in various coffee beverages because they are useful parameters for estimating the human health. The lowest mean caffeine/CGAs ratio of 0.5 ± 0.1 was found in unblended ground coffee sold in supermarkets, and the highest mean ratio of 2.5 ± 1.4 was found in milk-added
ready-to-drink coffee. Adult caffeine tolerance is defined as 400mg a day in the Republic of Korea. However, this value highlights the importance of medicines, carbohydrate beverages, tea, chocolate, cocoa products, energy drinks and other sources of caffeine that can contribute to the total intake of caffeine.
... The quantification of coffee polyphenols is thought to be important in nutrition, quality control, and basic research. High-performance liquid chromatography (HPLC) is the technique presently used for the detection of coffee polyphenols (Mills et al. 2013;Monteiro and Farah 2012;Duarte et al. 2010;Farah et al. 2005;Meinhart et al. 2018;Rodrigues and Bragagnolo 2013); however, HPLC requires sample pretreatment, bulky equipment, harmful solvents, experimental set-up, operational skill, and cost. Spectrometric measurements by the Folin-Ciocalteu method have difficulty excluding the interference of nonpolyphenolic chemicals such as caffeine. ...
... The three major peaks due to 3CQ, 4CQ, and 5CQ were observed in the HPLC chromatograms of all tested coffee samples. The concentration sequence followed 5CQ > 4CQ > 3CQ, except in the PET bottle, which is consistent with previous literature (Mills et al. 2013;Monteiro and Farah 2012;Duarte et al. 2010;Farah et al. 2005). There were no other major peaks in addition to those of the CQs. ...
... Therefore, the chlorogenic acids in all the coffee infusions were almost dominated by CQs, and the levels of dCQs and FQs were negligible in the real coffee infusions. The concentration sequence CQs > FQs > dCQs is also consistent with previous literature (Mills et al. 2013;Monteiro and Farah 2012;Duarte et al. 2010;Farah et al. 2005). The amount of CQs in drip coffee from lightly roasted beans is larger than that of drip coffee from deeply roasted beans because a high roasting temperature (ca. ...
An electrochemical analysis using a multi-walled carbon nanotube (MWCNT) electrode is applied to examine chlorogenic acids (3-cafeoylquinic (3CQ), 4-cafeoylquinic (4CQ), 5-cafeoylquinic (5CQ), 3,4-dicafeoylquinic (34dCQ), 3,5-dicafeoylquinic (35dCQ), 4,5-dicafeoylquinic (45dCQ), 3-feruloylquinic (3FQ), 4-feruloylquinic (4FQ), and 5-feruloylquinic (5FQ) acid), which are the main ingredients of coffee polyphenols. The MWCNT electrode shows an excellent performance in the electrochemical quantification of chlorogenic acids. Cyclic voltammetry (CV) of all the chlorogenic acids shows redox peak pairs ranging between + 0.27 and + 0.31 V that are assigned to the redox reaction of the catechol group. Changes in the current due to individual chlorogenic acids at the peak potentials are proportional to their concentrations (3CQ, 4CQ, and 5CQ: linear range 0.4–194 μM, sensitivity 1.8 μA μM−1 cm−2; 34dCQ, 35dCQ, and 45dCQ: linear range 9.5–194 μM, sensitivity 4.3 μA μM−1 cm−2; and 3FQ, 4FQ, and 5FQ: linear range 5–194 μM, sensitivity 0.094 μA μM−1 cm−2). High-performance liquid chromatography (HPLC) analysis of coffee infusions shows that chlorogenic acids are almost entirely composed of 3CQ, 4CQ, and 5CQ. The total amounts of 3CQ, 4CQ, and 5CQ in coffee infusions obtained by HPLC show good agreement with those obtained by CV using the MWCNT electrode. This result indicates that the redox peak current can quantify the total amount of chlorogenic acid in a coffee infusion.
... 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.
... Caffeic acid, and its derivatives, the CGAs, are the most common phenolic compounds in coffee and Richelle et al. (2001) reported that a single serving of the beverage contains between 15 and 325 mg/cup depending on type of coffee, roasting and brewing methods, although there is some variation between different studies regarding these values (e.g. Crozier et al., 2012;Mills, Oruna-Concha, Mottram, Gibson, & Spencer, 2013;Stalmach et al., 2009). CGAs are esters of caffeic or ferulic acid and quinic acid, and a wide variety of isomers exist in the CGA family, of which 5-caffeoyl-quinic acid (5-CQA) is the most abundant in coffee (reviewed in Cano-Marquina, Tarin, and Cano (2013)). ...
... l Santos and Lima (2016). circulation in both rodents and man, but also highlighted the fact that there are high levels of variation between individuals, and that different isomers are absorbed and metabolized to varying degree (Farah, Monteiro, Donangelo, & Lafay, 2008;Gonthier, Verny, Besson, Remesy, & Scalbert, 2003;Mills et al., 2013;Monteiro et al., 2007;Stalmach, Williamson, & Crozier, 2014). ...
Coffee contains several components other than caffeine such as chlorogenic acids (CGAs), which are a family of polyphenols. Non-caffeinated coffee has been shown to reduce the risk of Type 2 diabetes, but it is unclear whether this effect is primarily due to a beneficial action on glucose regulation in peripheral tissues or whether it is partly mediated via a direct, functional modulation of insulin-secreting beta cells from the pancreas. This study aims to explore the specific role of coffee compounds derived from the polyphenolic family of CGAs (caffeic acid (CA) and ferulic acid (FA)) and their metabolites (dihydroferulic acid (diFA) and ferulic acid 4-O-sulphate (FA-4-OS)) in the regulation of beta cell survival and secretory function. To investigate this role, the cells were initially exposed to conditions of glucotoxicity (30mmol/l glucose), lipotoxicity (0.5mmol/l palmitate), glucolipotoxicity (30mmol/l glucose + 0.5mmol/l palmitate) and cytokine-induced cell toxicity (25U/ml IL1b + 500U/ml TNFα) for 20 and 48 h. INS1 beta cells were subsequently treated with or without 100nmol/l of the CGA compounds for 48 h followed by 20 h exposure to glucolipotoxicity to measure cellular ATP content and 3/7 caspase activity, respectively, as an indication of cell viability and apoptosis. Additionally, insulin release was assessed by radioimmunoassay following 1 h static incubations with or without CA, FA and metabolites. Data were analysed by One-Way ANOVA using GraphPad prism software (version 8). Glucotoxicity, lipotoxicity and glucotoxicity or glucolipotoxicity combined with cytokines significantly reduced INS1 cell viability compared to control at 20 and 48 h (p < 0.001 vs 11mmol/l glucose, p < 0.05; Glucotoxicity vs 11mmol/l glucose at 20 h, n = 6), whereas cytokines alone did not significantly affect cellular ATP content. Moreover, pre-treatment for 48 h with CGAs alone or in combination did not affect INS1 beta-cell viability under basal conditions (n = 3, p > 0.2). Additional exposure to glucolipotoxicity for 20 h significantly decreased beta cell viability and survival and was not alleviated by pre- or co-treatment with CGAs (n = 3, p > 0.05). However, insulin release in response to 1 h incubation with 20 mmol/l glucose + 10μmol/l forskolin (FSK) + 100μmol/l 3-isobutyl-1-methylxanthine (IBMX) was significantly higher from cells pre-treated with CA and FA combined compared to controls (7.64 + 2.89pg insulin/5,000 cells/h vs 2.17 + 0.35pg insulin/5,000 cells/h; p < 0.01 vs. 20mmol/l glucose + 10μmol/l FSK + 100μmol/l IBMX only, n = 5). The results suggest that CGA derivatives from coffee do not directly modulate INS1 beta cell viability and apoptosis whereas the compounds may play a role in the regulation of beta cell secretory function.
... The total amount of HCAs in the pomace was 229.2 AE 68.4 mg chlorogenic acid equivalents/100 g FW or 382.1 AE 114.1 mg chlorogenic acid equivalents/100 g DW, which is about twice fold the amount in fresh berries (99.2 AE 6.7 mg chlorogenic acid equivalents/100 g FW) (Garz on et al., 2010), This content is comparable to the value delivered by 200-ml serving of coffee (Mills et al., 2013). Coffee is known for its high content of chlorogenic acid, which may deliver potential health effects including reduction of the risk of cardiovascular disease and improvements in cognitive function (Mills et al., 2013). ...
... The total amount of HCAs in the pomace was 229.2 AE 68.4 mg chlorogenic acid equivalents/100 g FW or 382.1 AE 114.1 mg chlorogenic acid equivalents/100 g DW, which is about twice fold the amount in fresh berries (99.2 AE 6.7 mg chlorogenic acid equivalents/100 g FW) (Garz on et al., 2010), This content is comparable to the value delivered by 200-ml serving of coffee (Mills et al., 2013). Coffee is known for its high content of chlorogenic acid, which may deliver potential health effects including reduction of the risk of cardiovascular disease and improvements in cognitive function (Mills et al., 2013). ...
Berries of Vaccinium meridionale Swartz contain a variety of phytochemicals, which are believed to account for their bioactive properties. The potential of Vaccinium meridionale Swartz pomace as a source of bioactive compounds was investigated. The dietary fiber (DF) content was assessed by the AOAC method, phenolic compounds were characterized and quantified via HPLC-PDA and UPLC-QTOF-MS. The in vitro antibacterial activity was tested against Gram-positive and Gram-negative bacteria. The antioxidant properties were assessed by the ORAC and the ABTS assays. The DF content was 52.4 ± 3.7%, phenolic compounds comprised anthocyanins (ACNs) (747.6 ± 167.5 mg cyanidin-3-glucoside/100 g FW), hydroxycinammic acids (HCAs) (229.2 ± 68.4 mg chlorogenic acid equivalents/100 g FW), flavonols (335.0 ± 139.5 rutin equivalents/100 g FW), and procyanidins (PACs) (140.9 ± 33.3 mg cocoa procyanidin equivalents/100 g FW). Staphylococcus aureus was more sensitive than E. coli. The ORAC value was 250.0 ± 32.0 μmol TE/g fresh weight (FW). Results suggest that the residue from V. meridionale S. can be utilized to obtain valuable nutraceuticals for the development of functional foods.
... The 1 H signals in those chemicals shifts belong to the 1 H that are bonded to carbon atoms in chlorogenic acid structures. Chlorogenic acid isomers are frequently reported to be native phenolic acids in coffee beans (Fujioka and Shibamoto, 2008;Mills et al., 2013;Jeszka-Skowron et al., 2015;Zanin et al., 2016). ...
... Previous studies identified nine native phenolic acids in green coffee bean extract: 3-caffeoylquinic acid (3-CQA); 5-caffeoylquinic acid (5-CQA); 4-caffeoylquinic acid (4-CQA); 3-feruoylquinic acid (3-FQA); 5-O-feruoylquinic acid (5-FQA); 5-p-coumaroylquinic acid (5-pCoQA); 3,4-dicaffeoylquinic acid (3,4-diCQA); 3,5-dicaffeoylquinic acid (3,5-diCQA); and 4,5-dicaffeoylquinic acid (4,5-diCQA) (Fujioka and Shibamoto, 2008;Gawlik-Dziki et al., 2014). Mills et al. (2013) also found these phenolic acids in commercial coffee brews; only 3-FQA was absent in the samples. ...
The aim of the present work was to evaluate the bioactive compound compositions of Robusta coffee brew and the antioxidant, anti-α-glucosidase and anti-glycation activities of these compounds, which are properties important for diabetes management. Robusta coffee beans were roasted at the first and second crack levels, followed by grinding and brewing. The DPPH activities of 5 geq/100 mL coffee brew of the first and second crack coffee beans were 1,694 µmol/L and 1,702 µmol/L, respectively, whereas the H-ORAC activities were 67,551 µmol/L and 51,964 µmol/L, respectively. The coffee brew from first crack coffee beans (12.5 geq/100 mL) inhibited the α-glucosidase activity up to 69% as compared to 60% by the brew from the second crack coffee beans. The IC 50 values of the samples as anti-glycation agents were approximately 0.5 geq/100 mL and 0.6 geq/100 mL in the brews from the first and second crack coffee beans, respectively. Using NMR and LC-MS approaches, the first crack coffee brew was found to contain abundant phenolic acids, which are likely responsible for the antioxidant, anti-α-glucosidase and anti-glycation activities. Interestingly, the bioactive compounds in the second crack sample responsible for similar activities were neither phenolic acids nor melanoidins. Further study is therefore needed to evaluate the effectiveness of both Robusta coffee brews for the management of diabetes.
... 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.
... 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.
... Few human intervention studies have assessed the effects of coffee or coffee components on endothelial function and associated biomarkers, with contradictory findings (13)(14)(15)(16)(17)(18)(19)(20), and the mechanisms by which coffee may exert effects on the endothelium remain unclear. Some of the cardiovascular health benefits may be attributable to the presence of chlorogenic acids (CGAs) (21), one of the most abundant classes of compounds in coffee beverages (22). No previous study to our knowledge has undertaken serial assessment of FMD and the systemic concentration-time profile of coffee CGA metabolites over 24 h. ...
Background
Epidemiological studies have reported lower risk of cardiovascular disease with moderate coffee consumption. In addition, emerging evidence indicates that consumption of coffee beverages enriched in chlorogenic acids (CGAs) may influence blood pressure and endothelial function, suggesting that the beneficial cardiovascular effect of coffee may relate to its CGA content.
Objectives
We conducted a double-blind randomized crossover trial to test the effect of acute consumption of a decaffeinated green coffee extract (DGCE), rich in CGAs, on endothelial function in healthy subjects.
Methods
We compared 3 different doses of DGCE (302, 604, and 906 mg, respectively) with a placebo. Endothelial function was defined as the percentage change in the internal diameter of the brachial artery in response to flow-mediated dilation (%FMD). In addition, we followed the plasma concentration-time profiles of 25 systemic CGA metabolites over 24 h after DGCE consumption and we explored the relation between systemic concentrations of CGAs and the effect on %FMD.
Results
The DGCE formulations containing different amounts of CGAs resulted in dose-proportional increases in overall total polyphenol concentrations. The systemic appearance of total CGAs was biphasic, in agreement with previous results suggesting 2 sites of absorption in the gastrointestinal tract. Compared with the placebo group, a significant FMD increase (>1%) was observed 8.5, 10, and 24 h after consumption of 302 mg DGCE (∼156.4 mg CGAs). The differences with placebo observed in the other 2 groups were not statistically significant. Evaluation of the relation between phenolic exposure and %FMD showed a positive tendency toward a larger effect at higher concentrations and different behavior of CGA metabolites depending on the conjugated chemical position.
Conclusions
We demonstrated an acute improvement in %FMD over time after ingestion of a DGCE, explained at least partly by the presence in the blood circulation of CGAs and their metabolites. This trial was registered at clinicaltrials.gov as NCT03520452.
... CGAs are widely found in foods, such as coffee beans, apples, pears, tomatoes, potatoes, and eggplants. Of these foods, coffee is rich in CGAs, e.g., single cup of coffee contains 27-121 mg of CGAs [36]. However, coffee also contains caffeine, which exacerbates menopausal symptoms [37]. ...
A reduction in estrogen levels in the perimenopausal and postmenopausal periods causes various symptoms in women, such as hot flushes, sweats, depression, anxiety, and insomnia. Chlorogenic acids (CGAs), which are phenolic compounds widely present in plants such as coffee beans, have various physiological functions. However, the effects of CGAs on menopausal symptoms are unknown. To examine the effects of CGAs on menopausal symptoms, especially hot flushes, a randomized, placebo-controlled, double-blind, parallel-group trial was conducted in healthy women. Eighty-two subjects were randomized and assigned to receive CGAs (270 mg) tablets or the placebo for 4 weeks. After 4 weeks of intake, the number of hot flushes, the severity of hot flushes during sleep, and the severity of daytime sweats decreased significantly in the CGA group compared to the placebo group. The modified Kupperman index for menopausal symptoms decreased significantly after 2 weeks in the CGA group compared to the placebo group. Adverse effects caused by CGAs were not observed. The results show that continuous intake of CGAs resulted in improvements in menopausal symptoms, especially hot flushes, in healthy women.
... This is due to the fact that in 1976, the IUPAC reversed the order of numbering of the carbon atoms in the quinic acid ring and suggested chlorogenic acid (3-CQA) as 5-CQA, despite this, most of the commercial chemical suppliers still use the pre-IUPAC nomenclature. Therefore, in this work, as probably in many others previously published, CGA of C. obtusifolia corresponds actually to 5-CQA isomer considering the correct IUPAC name [52][53][54][55][56][57][58]. ...
This investigation cultured Cecropia obtusifolia cells in suspension to evaluate the effect of nitrate deficiency on the growth and production of chlorogenic acid (CGA), a secondary metabolite with hypoglycemic and hypolipidemic activity that acts directly on type 2 diabetes mellitus. Using cell cultures in suspension, a kinetics time course was established with six time points and four total nitrate concentrations. The metabolites of interest were quantified by high-performance liquid chromatography (HPLC), and the metabolome was analyzed using directed and nondirected approaches. Finally, using RNA-seq methodology, the first transcript collection for C. obtusifolia was generated. HPLC analysis detected CGA at all sampling points, while metabolomic analysis confirmed the identity of CGA and of precursors involved in its biosynthesis. Transcriptome analysis identified differentially expressed genes and enzymes involved in the biosynthetic pathway of CGA. C. obtusifolia probably expresses a key enzyme with bifunctional activity, the hydroxycinnamoyl-CoA quinate hydroxycinnamoyl transferase and hydroxycinnamoyl-CoA shikimate/quinate hydroxycinnamoyl transferase (HQT/HCT), which recognizes shikimic acid or quinic acid as a substrate and incorporates either into one of the two routes responsible for CGA biosynthesis.
... The higher the roasting level, the lower the amount of chlorogenic acid-this is a result of the decomposition and conversion of chlorogenic acids to other chemicals at high roasting temperature. [1][2][3][4][5] The concentration ratios of 3CQ, 4CQ, and 5CQ were mostly unchanged during roasting (Table S1). That is, the three chlorogenic acids ...
This study reports on the electrochemical analysis of coffee extractions at different roasting levels by using a carbon nanotube (CNT) electrode. The roasting levels, ranging from 1 (low) to 6 (high), were determined according to the roasting time after fixing the roasting temperature. Level 1 roasting resulted in light roasted beans and level 6 in dark roasted ones. Based on the roasting level, the concentration of chlorogenic acids, including 3-caffeoylquinic (3CQ), 4-caffeoylquinic (4CQ), and 5-caffeoylquinic (5CQ) acid, can be determined. Cyclic voltammetry (CV) experiments revealed that the reduction current at +0.27 V was proportional to the concentration of chlorogenic acids. High-performance liquid chromatography (HPLC) revealed an inverse correlation between the roasting level and chlorogenic acid amount. The total amounts of chlorogenic acids in coffee extractions determined by HPLC were in agreement with those obtained by CV using the CNT electrode at roasting levels 1 - 5. At level 6, the amount of chlorogenic acids determined by the current peak was larger than that detected by HPLC. As a result, the chlorogenic acid amount was overestimated in the CV experiment at +0.27 V, indicating that electrochemically active materials were generated at level 6. The CV profile showed that the reduction peak at +0.10 V increased with an increase in roasting level. Thus, the peak intensity at +0.10 V can be used to evaluate the roasting level even if the concentration or dilution conditions are provided.
... Furthermore, decaffeination did not have effect on the chlorogenic acid content. Finally, coffee selection may have a profound influence on an individual's intake of chlorogenic acid [235]. Studies reported that an intake of 400 mg chlorogenic acid can reduce systolic and diastolic blood pressure in humans [236]. ...
Pulmonary arterial hypertension (PAH) is a severe disease characterized by the loss and
obstructive remodeling of the pulmonary arterial wall, causing a rise in pulmonary arterial pressure and pulmonary vascular resistance, which is responsible for right heart failure, functional decline, and death. Although many drugs are available for the treatment of this condition, it continues to be life-threatening, and its long-term treatment is expensive. On the other hand, many natural compounds present in food have beneficial effects on several cardiovascular conditions. Several studies have explored many of the potential beneficial e�ects of natural plant products on PAH. However, the mechanisms by which natural products, such as nutraceuticals, exert protective and therapeutic effects on PAH are not fully understood. In this review, we analyze the current knowledge on nutraceuticals and their potential use in the protection and treatment of PAH, as well as whether nutraceuticals could enhance the effects of drugs used in PAH through similar mechanisms.
... Furthermore, decaffeination did not have effect on the chlorogenic acid content. Finally, coffee selection may have a profound influence on an individual's intake of chlorogenic acid [235]. Studies reported that an intake of 400 mg chlorogenic acid can reduce systolic and diastolic blood pressure in humans [236]. ...
Pulmonary arterial hypertension (PAH) is a severe disease characterized by the loss and obstructive remodeling of the pulmonary arterial wall, causing a rise in pulmonary arterial pressure and pulmonary vascular resistance, which is responsible for right heart failure, functional decline, and death. Although many drugs are available for the treatment of this condition, it continues to be life-threatening, and its long-term treatment is expensive. On the other hand, many natural compounds present in food have beneficial effects on several cardiovascular conditions. Several studies have explored many of the potential beneficial effects of natural plant products on PAH. However, the mechanisms by which natural products, such as nutraceuticals, exert protective and therapeutic effects on PAH are not fully understood. In this review, we analyze the current knowledge on nutraceuticals and their potential use in the protection and treatment of PAH, as well as whether nutraceuticals could enhance the effects of drugs used in PAH through similar mechanisms.
... For example, Chlorogenic acids such as the feruloylquinic and caffeoylquinic acids found in Robusta roasted beans are 1.5 to 2 times higher in concentration as compared to those in Arabica beans [2,3,55,56]. During the coffee roasting process, the total chlorogenic acids are reduced to about 50% at the medium roast level and to small quantities at the dark roast level [2,53,57,58]. Chlorogenic acids contribute to the bitter taste, acidity, and astringent flavor of the coffee when it is brewed. Additionally, chlorogenic acids act as precursors to the formation of phenols and catechols [2,53]. ...
Flavor continues to be a driving force for coffee’s continued growth in the beverage market today. Studies have identified the sensory aspects and volatile and non-volatile compounds that characterize the flavor of different coffees. This review discusses aspects that influence coffee drinking and aspects such as environment, processing, and preparation that influence flavor. This summary of research studies employed sensory analysis (either descriptive and discrimination testing and or consumer testing) and chemical analysis to determine the impact aspects on coffee flavor.
... One serving of 7-NM contains nearly as much caffeine as the recommended daily intake, while the caffeine in one serving of 6-CP is well below the recommended daily value. Many unknown factors, such as grind size, roast level, and water temperature, can impact the extraction of CQA (Mills et al. 2013) and caffeine (Severini et al. 2017) in the final RTD coffee beverage. Without additional information, caffeine-to-CQA ratio cannot serve as a valid measure of the health benefits of RTD coffee. ...
... In coffee, chlorogenic acid and its analogues are the predominant phenolic acids, while these compounds arealso widely detected in tea (Del Rio et al., 2004). Camellia teas also contain other phenolic acids, such as 5p-coumaroylquinic acid, 5-caffeoylquinic acid and 5-feruloylquinic acid, whose contents are affected by different process technologies, such as roasting (Mills, Oruna-Concha, Mottram, Gibson, & Spencer, 2013). ...
Background
Taste is an important factor in evaluating the quality of tea. The sweet and umami tastes are usually well-accepted for consumers, whereas the bitter and astringent tastes are usually undesired, but they are important for providing the complex sensory perceptions of Camellia teas. The compounds responsible for the bitterness and astringency in tea leaves can be modified by processing, and subsequently endowed different taste of various tea types. Therefore, the taste of tea is closely related to the chemical constituents, and the taste mechanism is critical for improving tea quality.
Scope and approach
The aim of this review is to review and discuss the association between chemical composition of Camellia teas and their effects on bitterness, astringency, sweetness aftertaste and umami.
Key findings and conclusions
: In the tea infusion, flavonol-O-glycosides, tannins and galloylated catechins are the main astringent compounds, caffeine and non-galloylated catechins enhance the tea bitterness. Furthermore, l-theanine, succinic acid, gallic acid and theogallin contribute to the umami taste. Sweetness aftertaste is a unique perception of green tea, which is attributed to the hydrolysis of galloylated catechins. T1R2 and T1R3 have been identified as sweet and umami taste receptors, while T2Rs functionas the bitter taste receptor.
... Coffee is largely used by people and represents an important source of chlorogenic acid, especially if it is prepared from green beans. The coffee CGA concentration depends on the coffee origin, roasting processes (time, temperature) and preparation type (instant, non-milk added, milk added, blended etc.) (16,17). In our study, the administered doses represented the averages of the CGA quantities identified by Ayelign (18), Upadhyay (19) and Moon (20) in different types of green or roasted coffee, doses that in prolonged administration (months) did not modified significantly the blood components but improved vasoreactivity (21). ...
Inflammation and oxidative stress are interrelated processes, during which many pathological processes lead to the reactive
oxygen species (ROS) and the cytokines release. The aim of this experimental study was to analyse the effects of chlorogenic
acid, in oral daily administration, against the oxidative stress and oedema development in experimental carrageenan-induced
rat paw inflammation. The oxidative stress parameters were investigated after a paw inflammation was produced in rats that
previoulsy received, for 14 days, either chlorogenic acid (100 mg/day or 150 mg/day) or indomethacin (1 mg/kg/day). The
paw oedema was measured through plethysmometry made at 2, 6 and 24 hours after carrageenan injection. The oxidative
stress was investigated through spectrophotometry. Blood samples, paw skin and kidneys were collected to investigate
malondialdehyde (MDA), glutathione (GSH) and oxidized glutathione (GSSG). The protein expression of oxidative stressrelated pathways was analysed in skin and kidneys through Western blot. The present study showed that indomethacin and
both doses of chlorogenic acid, after 14 days of oral administration, exerted antioedematous effects during the inflammation
development after carrageenan local injection. Compared to the group that received only carrageenan injection, significant
decreases of the inflamed paw volume were shown in the treated groups (P < 0.001), in all inflammation phases. The lipid
peroxidation was significantly decreased by both doses of chlorogenic acid in inflamed skin (P < 0.0001) and kidney (P <
0.0001). In serum, it wassignificantly inhibited by indomethacin (P < 0.01) and by 100 mg/day of chlorogenic acid (P <0.05).
The antioxidant protection, evaluated through the ratio GSH/GSSG, was significantly increased by chlorogenic acid in
inflamed skin (P < 0.0001) and kidney (100 mg/day, P < 0.01; 150 mg/day, P < 0.0001). In serum, only indomethacin
administration produced significant increases of the antioxidant protection (P < 0.05). Western blot analysis showed
significant decreases of COX-2 in inflamed skin and kidney in the groups of rats that received indomethacin or 100 mg/day
of chlorogenic acid. The effects of chlorogenic acid on NF-κB and pNF-κB were dose-dependent
... In turn, in the extract from blue-berried honeysuckle pomace, anthocyanins were the predominant phenolic component as well as predominant antioxidants. As has been reported previously (Nallamuthu, Devi, & Khanum, 2015) due to the thermal instability of the chlorogenic acids thermal processing may reduce their total content by up to 90%, as in the case of the process of roasting coffee beans (Mills, Oruna-Concha, Mottram, Gibson, & Spencer, 2013). The antioxidant property of chlorogenic acid is attributed to its double bond conjugated catechol structure of the phenyl ring. ...
... It suggests the chlorogenic acid (3-CQA) as 5-CQA [2]. However, as indicated by Mills et al. and Kremr et al. [3,4], to avoid any confusion current review will adopt the old convention of CGA as used by most of the scientific web pages and literatures. CGA is one of the most available natural compounds, found and isolated from the leaves and fruits of dicotyledonous plants, such as tomato (Solanum lycopersicum), blueberries (Vaccinium spp.), potato (Solenum tuberosum), apples (Malus spp.), pears (Pyrus spp.), peanut (Arachis hypogaea), coffee beans, eggplant (Solanum melongena), loquat (Eriobotrya japonica) etc [5][6][7]. ...
Background: Chlorogenic acid (CGA) is a quinic acid conjugate of caffeic acid. It is an ester formed between caffeic acid and the 3-hydroxyl of L-quinic acid. This polyphenol is naturally present in substantial amount in the green coffee beans. Minor quantities of CGA are also reported in apples, eggplant, blueberries, tomatoes, strawberries and potatoes. CGA is reported to be beneficial in hypertension, hyperglycemia, antimicrobial, antitumor, memory enhancer, weight management etc. Further, it is also reported to have anticancer, antioxidant and anti-inflammatory activities. Since last decade, CGA drew public attention for its widely recommended use as medicine or natural food additive supplement for the management of obesity.
Objective: The current review explores the medicinal promises of CGA and emphasizes on its anti-obese property as reported by various scientific reports and publication.
Conclusion: CGA shows promises as an antioxidant, glycemic control agent, anti-hypertensive, anti-inflammatory, antimicrobial, neuro-protective and anti-obesity agent. It primarily activates the AMP-activated protein kinase, inhibits 3-hydroxy 3-methylglutaryl coenzyme-A reductase and strengthens the activity of carnitine palmitoyltransferase to control the obesity.
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.
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.
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.
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.
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 current literature has mainly focused on benefits and risks deriving from the consumption of caffeinated coffee and its implications for inflammation, cardiovascular diseases, neurodegenerative disorders, and cancer. Today, data about the role of caffeine in many disorders are controversial and the attention has increasingly focused on decaffeinated coffee and its non-caffeine compounds, which could have mainly beneficial effects. In fact, coffee phenolic compounds not only exhibit well-known antioxidant properties, but they can also antagonize some negative effects of caffeine, for example in inflammatory pathway and in glucose metabolism and homeostasis. In this review, we consider the literature of the last two decades and critically discuss the effects of decaffeinated coffee compounds on systemic disorders, mainly inflammation, cardiovascular diseases, hepatic dysfunctions, and cancer.
Sensitivity of dsDNA structure towards OH• radicals as the pro-oxidants has been utilized as the detection principle of an analytical procedure applied for the first time to the evaluation of antioxidant activity (AOA) of 6 chlorogenic acids (CGAs) and extracts of 10 coffees. A nanostructured electrochemical DNA-based biosensor was prepared using a commercial electrode assembly and treated in the DNA cleavage agent formed by the Fenton type reaction. An addition of CGAs and aqueous coffee extracts significantly diminishes the degree of DNA degradation determined using cyclic voltammetry (CV) with the redox indicator [Fe(CN)6]3-/4-. The AOA decreases in order caffeic acid, CFA, > caffeoylquinic acids, CQAs, > dicaffeoylquinic acids, diCQAs, exhibiting the relative portion of survived DNA of about 71 %, 70 % and 69%, respectively, and of about 72 % for C. robusta, Cherry, India (green bean) to 49 % for Nescafé Espresso. Mechanisms of antioxidative properties are discussed.
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.