Chlorogenic Acids and Lactones in Regular and Water-Decaffeinated Arabica Coffees

Abstract

The market for decaffeinated coffees has been increasingly expanding over the years. Caffeine extraction may result in losses of other compounds such as chlorogenic acids (CGA) and, consequently, their 1,5-gamma-quinolactones (CGL) in roasted coffee. These phenolic compounds are important for flavor formation as well as the health effects of coffee; therefore, losses due to decaffeination need to be investigated. The present study evaluates the impact of decaffeination processing on CGA and CGL levels of green and roasted arabica coffees. Decaffeination produced a 16% average increase in the levels of total CGA in green coffee (dry matter), along with a 237% increase in CGL direct precursors. Different degrees of roasting showed average increments of 5.5-18% in CGL levels of decaffeinated coffee, compared to regular, a change more consistent with observed levels of total CGA than with those of CGL direct precursors in green samples. On the other hand, CGA levels in roasted coffee were 3-9% lower in decaffeinated coffee compared to regular coffee. Although differences in CGA and CGL contents of regular and decaffeinated roasted coffees appear to be relatively small, they may be enough to affect flavor characteristics as well as the biopharmacological properties of the final beverage, suggesting the need for further study.

The Stability of Chlorogenic Acid in Syrup of Coffee Arabica (Coffea Arabica L.) Extract With Decaffeination Process

“…Water has been used to replace organic solvents in the process [4]. At the end of the process, [25].…”

“…CGA compound is important in preventing various diseases associated with oxidative stress such as cancer, cardiovascular, aging, and neurodegenerative disease. CGA also can be considered as an antiviral, which can inhibit the influenza virus, herpes virus herpes simplex virus Type 1 (HSV-1), HSV-2, and adenovirus [4][5][6]. In particular, CGA has a function as a brain protector in the treatment of neurodegenerative diseases, such as Alzheimer, Parkinson, and ischemia [7].…”

“…The use of decaffeinated coffee increased and reached 10% of the overall coffee consumption [11]. Decaffeination process usually uses organic solvents such as dichloromethane and ethyl acetate [4]. According to the previous study, dichloromethane (140 mg/ml) has better ability on dissolving the caffeine compared to water (22 mg/ml) [12].…”

Analytical methods applied for the characterization and the determination of bioactive compounds in coffee

“…This group of compounds includes the following: caffeoylquinic acids (CQA), with 3 isomers (3-, 4-and 5-CQA), dicaffeoylquinic acids (diCQA) with 3 isomers (3,4-diCQA; 3,5-diCQA; 4,5-diCQA), feruloylquinic acids (FQA) with 3 isomers (3-, 4-and 5-FQA), p-coumaroylquinic acids (pCoQA) with 3 isomers (3-, 4-and 5-pCoQA) and mixed diesters of caffeoylferuloylquinic acids (CFQA) [11,12]. The first three compounds account for about 83 % of the total CGA in green beans [13]. Chlorogenic acids act as antioxidants [14] and showed hepatoprotective, hypoglycemic and antiviral activities.…”

“…During roasting, a part of CGA is isomerized, a part is transformed into quinolactones due to dehydration and formation of an intramolecular bond, and a part is hydrolyzed and degraded into low molecular weight compounds or even reduced [12,13,16]. It depends on parameters of roasting process and coffee preparing [33][34][35].…”