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The effect of processing on chlorogenic acid content of commercially available coffee.
Food Chem. 2013 Dec 15; 141(4):3335-40.FC

Abstract

Chlorogenic acids (CGA) are a class of polyphenols noted for their health benefits. These compounds were identified and quantified, using LC-MS and HPLC, in commercially available coffees which varied in processing conditions. Analysis of ground and instant coffees indicated the presence of caffeoylquinic acids (CQA), feruloylquinic acids (FQA) and dicaffeoylquinic acids (diCQA) in all 18 samples tested. 5-CQA was present at the highest levels, between 25 and 30% of total CGA; subsequent relative quantities were: 4-CQA>3-CQA>5-FQA>4-FQA>diCQA (sum of 3,4, 3,5 and 4,5-diCQA). CGA content varied greatly (27.33-121.25mg/200 ml coffee brew), driven primarily by the degree of coffee bean roasting (a high amount of roasting had a detrimental effect on CGA content). These results highlight the broad range of CGA quantity in commercial coffee and demonstrate that coffee choice is important in delivering optimum CGA intake to consumers.

Authors+Show Affiliations

Department of Food and Nutritional Sciences, School of Chemistry, Food and Pharmacy, University of Reading, Whiteknights, Reading RG6 6AP, UK.No affiliation info availableNo affiliation info availableNo affiliation info availableNo affiliation info available

Pub Type(s)

Evaluation Study
Journal Article
Research Support, Non-U.S. Gov't

Language

eng

PubMed ID

23993490

Citation

Mills, Charlotte E., et al. "The Effect of Processing On Chlorogenic Acid Content of Commercially Available Coffee." Food Chemistry, vol. 141, no. 4, 2013, pp. 3335-40.
Mills CE, Oruna-Concha MJ, Mottram DS, et al. The effect of processing on chlorogenic acid content of commercially available coffee. Food Chem. 2013;141(4):3335-40.
Mills, C. E., Oruna-Concha, M. J., Mottram, D. S., Gibson, G. R., & Spencer, J. P. (2013). The effect of processing on chlorogenic acid content of commercially available coffee. Food Chemistry, 141(4), 3335-40. https://doi.org/10.1016/j.foodchem.2013.06.014
Mills CE, et al. The Effect of Processing On Chlorogenic Acid Content of Commercially Available Coffee. Food Chem. 2013 Dec 15;141(4):3335-40. PubMed PMID: 23993490.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - The effect of processing on chlorogenic acid content of commercially available coffee. AU - Mills,Charlotte E, AU - Oruna-Concha,Maria Jose, AU - Mottram,Donald S, AU - Gibson,Glenn R, AU - Spencer,Jeremy P E, Y1 - 2013/06/13/ PY - 2013/02/14/received PY - 2013/04/29/revised PY - 2013/06/04/accepted PY - 2013/9/3/entrez PY - 2013/9/3/pubmed PY - 2014/3/29/medline KW - Chlorogenic acids KW - Coffee (Coffea spp.) KW - Decaffeinated coffee KW - Instant coffee KW - Roasting SP - 3335 EP - 40 JF - Food chemistry JO - Food Chem VL - 141 IS - 4 N2 - Chlorogenic acids (CGA) are a class of polyphenols noted for their health benefits. These compounds were identified and quantified, using LC-MS and HPLC, in commercially available coffees which varied in processing conditions. Analysis of ground and instant coffees indicated the presence of caffeoylquinic acids (CQA), feruloylquinic acids (FQA) and dicaffeoylquinic acids (diCQA) in all 18 samples tested. 5-CQA was present at the highest levels, between 25 and 30% of total CGA; subsequent relative quantities were: 4-CQA>3-CQA>5-FQA>4-FQA>diCQA (sum of 3,4, 3,5 and 4,5-diCQA). CGA content varied greatly (27.33-121.25mg/200 ml coffee brew), driven primarily by the degree of coffee bean roasting (a high amount of roasting had a detrimental effect on CGA content). These results highlight the broad range of CGA quantity in commercial coffee and demonstrate that coffee choice is important in delivering optimum CGA intake to consumers. SN - 1873-7072 UR - https://www.unboundmedicine.com/medline/citation/23993490/The_effect_of_processing_on_chlorogenic_acid_content_of_commercially_available_coffee_ L2 - https://linkinghub.elsevier.com/retrieve/pii/S0308-8146(13)00780-2 DB - PRIME DP - Unbound Medicine ER -