Green coffee infusion as a source of caffeine and chlorogenic acid

  title={Green coffee infusion as a source of caffeine and chlorogenic acid},
  author={Lukas Macheiner and Anatol Schmidt and Matthias Schreiner and Helmut K. Mayer},
  journal={Journal of Food Composition and Analysis},

Green coffee derived supplements and infusions as a source of polyamines and free amino acids

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Quantification of Caffeine and Chlorogenic Acid in Green and Roasted Coffee Samples Using HPLC-DAD and Evaluation of the Effect of Degree of Roasting on Their Levels

Chlorogenic acid and caffeine are among the important components in coffee beans, determining the taste and aroma. In addition, phenols and antioxidants content possess vital health values. The main

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The biosynthesis, metabolism, and distribution of the 4 main classes of secondary metabolites present in coffee leaves, their main pharmacological and toxicological aspects, and their main roles in planta are highlighted.

A Review of Coffee By-Products Including Leaf, Flower, Cherry, Husk, Silver Skin, and Spent Grounds as Novel Foods within the European Union

An overview of novel coffee products in the food sector and their current legal classification in the European Union (EU) is provided, finding that for some products, toxicity and/or safety data appear to be lacking, necessitating further studies to fulfill the requirements of novel food applications.

A New HPLC-MS/MS Method for the Simultaneous Determination of Quercetin and Its Derivatives in Green Coffee Beans

Green coffee (Coffee arabica and Coffee robusta) is one of the most commonly traded goods globally. Their beans are enriched with polyphenols and numerous health benefits are associated with their

New terbium complex as a luminescent probe for determination of chlorogenic acid in green coffee and roasted coffee infusions.

Green coffee is coming into vogue as a food that contains remarkable contents of antioxidants like chlorogenic acid (ChA) and induces mild stimulation to the consumer. While most methods for

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This study aimed to investigate the protective role of green coffee against cytotoxic and genotoxic effects of tartazine on A. cepa root tip cells. For this purpose, A. cepa bulbs were divided into



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AbstractChlorogenic acids and caffeine are important for flavor formation as well as the health effect of green coffee brews and its extracts. The content of these compounds was determined by

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It is evident that the ingestion of 200 mg of caffeine per day can be readily and unwittingly exceeded by regular coffee drinkers and more accurate measurement of the intake of coffee and its potentially bioactive components are required if epidemiological studies are to produce more reliable information.

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HPLC analysis of 20 commercial espresso coffees revealed 6-fold differences in caffeine levels, a 17-fold range of caffeoylquinic acid contents, and 4-fold difference in the caffeoyLquinicacid-caffeine ratio, which suggests consumers at risk of toxicity may unknowingly ingest excessive caffeine from a single cup of espresso coffee.

Caffeine content of brewed teas.

It is indicated that most brewed teas contain less caffeine per serving than brewed coffee.

Study on The Effect of Solvents in Extraction of Green Coffee Beans and ITS Decaffeination

The objective of the study is to determine the chlorogenic acid and caffeine percentage in green coffee extract and to decaffeinate it.

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Multivariate analysis provided comprehensive information on the phytochemical profile of the different types of coffee, showing a great variability among coffees with some brand-related insights and supports the need for accurately characterizing espresso coffees while investigating the beneficial effects of coffee on human health.