Effect of roasting on the formation of chlorogenic acid lactones in coffee.

@article{Farah2005EffectOR,
  title={Effect of roasting on the formation of chlorogenic acid lactones in coffee.},
  author={A. Farah and T. de Paulis and L. Trugo and P. Martin},
  journal={Journal of agricultural and food chemistry},
  year={2005},
  volume={53 5},
  pages={
          1505-13
        }
}
  • A. Farah, T. de Paulis, +1 author P. Martin
  • Published 2005
  • Chemistry, Medicine
  • Journal of agricultural and food chemistry
  • 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… CONTINUE READING
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