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

  title={Effect of roasting on the formation of chlorogenic acid lactones in coffee.},
  author={Adriana Farah and Tomas de Paulis and Luiz Carlos Trugo and Peter R. Martin},
  journal={Journal of agricultural and food chemistry},
  volume={53 5},
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… 

Figures and Tables from this paper

A new method for the preparative isolation of chlorogenic acid lactones from coffee and model roasts of 5-caffeoylquinic acid.
An UHPLC method was developed that enabled the separation of the lactones from roasted coffee in significantly shorter time than conventional HPLC.
Bioresponse-guided decomposition of roast coffee beverage and identification of key bitter taste compounds
Sensory-guided fractionation of a roasted coffee brew by means of sequential solvent extraction, ultrafiltration, and RP-HPLC demonstrated a group of ethyl acetate soluble compounds formed from
Chlorogenic acids and lactones in regular and water-decaffeinated arabica coffees.
Differences in CGA and CGL contents of regular and decaffeinated roasted coffees appear to be relatively small, but they may be enough to affect flavor characteristics as well as the biopharmacological properties of the final beverage, suggesting the need for further study.
Investigação de novos ácidos clorogênicos e lactomas em café brasileiro verde e torrado.
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
Determination of chlorogenic acids and caffeine in homemade brewed coffee prepared under various conditions.


Determination of Chlorogenic Acids with Lactones in Roasted Coffee
An HPLC method has been developed which allowed the determination of mono- and dicaffeoylquinic acids (CQA and di-CQA), corresponding lactones (CQL) and feruloylquinic acids (FQA) in roasted coffee
4-Caffeoyl-1,5-quinide in roasted coffee inhibits [3H]naloxone binding and reverses anti-nociceptive effects of morphine in mice
The results suggest that the previously reported anti-opioid activity of instant coffee is caused primarily by the presence of 4-CQL, and to lesser extent by other cinnamoyl-1,5-quinides.
Hierarchical scheme for LC-MSn identification of chlorogenic acids.
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 and these assignments are internally consistent and consistent with the limited data previously available.
Comparison of Five Purification Methods for Chlorogenic Acids in Green Coffee Beans (Coffea sp.)
One of the two simplest methods of purification (method 4) was also the fastest, the most accurate, and the least biased and could be used routinely to quantify chlorogenic acids in green coffee beans.
Chlorogenic acids as a potential criterion in coffee genotype selections.
A systematic study by HPLC was conducted to determine the content of chlorogenic acids in green coffee beans of the Variedad Colombia and in other genotypes of interest, finding total content differences between C. canephora accessions, between Típica and Caturra varieties of C. arabica, and between Híbrido de Timor accessions.
Effect of 5-caffeoylquinic acid on soybean oil oxidative stability
The antioxidant activity of 5-caffeoylquinic acid (5CQA) at concentration ranges of 0.01–0.08% (w/w) was compared with 0.02% (w/w) butylated hydroxytoluene (BHT) in soybean oil. The oil was stored in
Effect of roasting on the antioxidant activity of coffee brews.
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.