Research article summary (published 22 Jun 2009):

Role of roasting conditions in the level of chlorogenic acid content in coffee beans: correlation with coffee acidity.

Full Abstract

Total chlorogenic acids of nine isomers from seven commercial green and roasted coffee beans ranged from 34.43 +/- 1.50 to 41.64 +/- 3.28 mg/g and from 2.05 +/- 0.07 to 7.07 +/- 0.16 mg/g, respectively. Methanol/water (7:3) extracts from four commercial green coffee beans roasted at different conditions (230 degrees C, 12 min; 24 degrees C, 14 min; 250 degrees C, 17 min; and 250 degrees C, 21 min) were also analyzed for chlorogenic acids. The total chlorogenic acid found in green coffee beans ranged from 86.42 +/- 2.04 to 61.15 +/- 1.40 mg/g. Total chlorogenic acids present were reduced in accordance with the intensity of roasting conditions. When green beans were roasted at 230 degrees C for 12 min and at 250 degrees C for 21 min, total chlorogenic acid content was reduced to nearly 50% and to almost trace levels, respectively. The results indicate that roasting conditions play an important role in chlorogenic acid content in roasted coffee beans. A general correlation between total caffeoylquinic acids and pH was observed.

Author information

Author/s: Moon, Joon-Kwan (JK); Yoo, Hyui Sun (HS); Shibamoto, Takayuki (T);

Affiliation: Department of Environmental Toxicology, University of California, Davis, California 95616, USA.

Journal and publication information

Publication Type: Evaluation Studies; Journal Article; Research Support, Non-U.S. Gov't

Journal: Journal of agricultural and food chemistry (J Agric Food Chem), published in United States. (Language: eng)

Reference: 2009-Jun; vol 57 (issue 12) : pp 5365-9

Dates: Created 2009/06/17; Completed 2009/09/10;

PMID: 19530715, status: MEDLINE (last retrieval date: 9/10/2009, IMS Date: )

Sourced from the National Library of Medicine. Abstract text and other information may be subject to copyright.

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MeSH headings (categories)

This article was linked to the MESH Headings shown below.

Chlorogenic Acid - analysis Coffea - chemistry Coffee - chemistry

Coffee - chemistry Food Handling - methods Hot Temperature

Associated Chemicals: Coffee (0) ; Chlorogenic Acid (327-97-9)

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