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.
journal_name
Food Chemjournal_title
Food chemistryauthors
Mills CE,Oruna-Concha MJ,Mottram DS,Gibson GR,Spencer JPdoi
10.1016/j.foodchem.2013.06.014subject
Has Abstractpub_date
2013-12-15 00:00:00pages
3335-40issue
4eissn
0308-8146issn
1873-7072pii
S0308-8146(13)00780-2journal_volume
141pub_type
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