Qualitative relationship between caffeine and chlorogenic acid contents among wild species

Green coffee beans of Coffea arabica and Coffea canephora accessions from different geographical origin (Brazil, Colombia, Ethiopia, Honduras, Kenya, Mexico, Peru, Uganda and Vietnam) were extracted and the extracts analysed by HPLC-ESI-MS/MS for the identification and quantification of chlorogenic acids and caffeine content. Principal component and cluster analyses were used to identify chemical patterns separating the different species and accessions based on their geographical origin. C. canephora showed always a higher caffeine content with respect to C. arabica, whereas the C. arabica accessions from Kenya showed a higher chlorogenic acids and a lower caffeine content. The antioxidant capacity of green coffee extracts was assayed by the reducing power and DPPH assays. The antioxidant capacity correlated with the chlorogenic acids content. The resultsshow that the C. arabica from Kenya possesses the highest chlorogenic acids/caffeine ratio and, among the C. arabica accessions, the highest antioxidant capacity. Therefore, the C. arabica from Kenya is the most suitable green coffee source for nutraceutical applications because of its high antioxidant capacity and low caffeine content.

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“…The characterization of chlorogenic acids and caffeine was performed according to Campa et al (2005) and Alonso-Salces et al (2009) …”

Section: Isolation and Chemical Characterization Of Green Coffee Phenmentioning

confidence: 99%

Chemical partitioning and antioxidant capacity of green coffee (Coffea arabica and Coffea canephora) of different geographical origin

2016

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“…There have been many reports on the presence of CGA in green coffee beans (Clifford, 1979;Van der Stegen & Van Duijin, 1980) or in brew coffee (Fujioka & Shibamoto, 2008) but not in ECs. For example, the content of CGA in various green coffee beans (21 species) from Cameroon and Congo ranged from 0.8% to 11.9% on a dry matter basis (Campa, Doulbeau, Dussert, Hamon, & Noirot, 2005), while it was ~5-15 mg g -1 in brew coffee (Fujioka & Shibamoto, 2008). The CGA content in brewed coffee is influenced by the kind of coffee beans used, because Arabica beans contain less CGA than Robusta ones (Ky et al, 2001).…”

Section: Introductionmentioning

confidence: 99%

Importance of Espresso Coffee Machine Parameters on the Extraction of Chlorogenic Acids in a Certified Italian Espresso by Using SPE-HPLC-DAD

Caprioli¹,

Cortese²,

Odello³

et al. 2013

JFR

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Chlorogenic acids (CGA) are a group of phenolic acid derivatives, which are commonly found in coffee at concentrations reaching 0.1-0.2%. A method based on high performance liquid chromatography-diode array detector (HPLC-DAD) is proposed for the simultaneous determination of three chlorogenic acids, i.e. 3-O-caffeoylquinic acid (3-CQA), 5-O-caffeoylquinic acid (5-CQA) and 3,5-di-O-caffeoylquinic acid (3,5-diCQA), in time portions of espresso coffee. Two different espresso coffee machines working with different pressure and temperature curves, and two different blends (i.e. Arabica and Robusta) were used. The method presents good linearities (correlation coefficient greater than 0.99) and recoveries (in the range 67-99%) for the 3 chlorogenic acids. The concentration of total CGAs in a cup of Certified Italian Espresso ranged from 1522.5 to 2223.4 mg kg -1 and CGA isomer contents were, in decreasing order, 5-CQA > 3-CQA > 3,5-diCQA.The concentration of total chlorogenic acids was higher in Espresso coffee (EC) prepared with Aurelia machine rather than with Leva; Arabica blend possessed higher level ot total chlorogenic acids than Robusta samples.

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“…Coffee drinking, however, does not always have exclusively beneficial results; it can have consequences such as decrease bioavailability of nutrients in the diet [4] and acid reflux symptoms caused by coffee's acidic components [6]. Besides reducing the frequency of certain diseases, studies indicate that coffee may reduce stress, which is associated with preneoplasic lesions that lead to cancer development and progression.…”

Section: Introductionmentioning

confidence: 99%

Organic and Conventional Coffea arabica L.: A Comparative Study of the Chemical Composition and Physiological, Biochemical and Toxicological Effects in Wistar Rats

Carvalho

Brigagão

Santos

et al. 2011

Plant Foods Hum Nutr

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Differentiation between organic and conventional coffee has increased due to the growing demand and high consumption of healthy foods that contain compounds with antioxidant potential, which have been associated with the reduction of chronic diseases. We used organic and conventional coffee in powder 4% (w/w) and infusions 5%, 10% and 20% (w/v) incorporated in a commercial diet to test in vivo. The levels of chlorogenic acid, caffeine and trigonelline were determined by high performance liquid chromatography. The body weight, weight gain, food consumption, aberrant foci crypt, mucin depleted foci, stress biomarkers protein carbonyl and malondialdehyde, biochemical parameters and behavior of the rats were compared between the experimental and control groups within a framework of colon carcinogenesis. The organic coffee showed higher levels of chlorogenic acid, caffeine and trigonelline than conventional, however, this difference did not significantly affect behavior. The infusions had an antioxidant effect, reducing the levels of malondialdehyde; however, the biochemical parameters of the serum were not altered, and there was neither induction nor prevention of preneoplasic lesions.

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Qualitative relationship between caffeine and chlorogenic acid contents among wild species

Cited by 89 publications

References 9 publications

Chemical partitioning and antioxidant capacity of green coffee (Coffea arabica and Coffea canephora) of different geographical origin

Chemical partitioning and antioxidant capacity of green coffee (Coffea arabica and Coffea canephora) of different geographical origin

Importance of Espresso Coffee Machine Parameters on the Extraction of Chlorogenic Acids in a Certified Italian Espresso by Using SPE-HPLC-DAD

Organic and Conventional Coffea arabica L.: A Comparative Study of the Chemical Composition and Physiological, Biochemical and Toxicological Effects in Wistar Rats

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