The Antioxidant and Chlorogenic Acid Profiles of Whole Coffee Fruits Are Influenced by the Extraction Procedures

• Published in: Journal of agricultural and food chemistry Vol. 59; no. 8; pp. 3754 - 3762
• Main Authors: Mullen, W, Nemzer, B, Ou, B, Stalmach, A, Hunter, J, Clifford, M. N, Combet, E
• Format: Journal Article
• Language: English
• Published: Washington, DC American Chemical Society 27.04.2011
• Subjects: Antioxidants - isolation & purification; Bioactive Constituents; Biological and medical sciences; Chlorogenic Acid - isolation & purification; Chromatography, High Pressure Liquid; Coffee - chemistry; Coffee, tea and other stimulative beverage industries; Food industries; Fruit and vegetable industries; Fundamental and applied biological sciences. Psychology; Mass Spectrometry; Spectrophotometry, Ultraviolet; caffeine; extract; antioxidant activity; chlorogenic acid; green coffee; coffee fruits; Green coffee; Fruit; Phenolic acid; Chlorogenic acid; Extraction; Extract; Antioxidant; Profile; Caffeine
• ISSN: 0021-8561; 1520-5118
• DOI: 10.1021/jf200122m

Commercial whole coffee fruit extracts and powder samples were analyzed for chlorogenic acids (CGA), caffeine and antioxidant activities. CGA and caffeine were characterized by LC−MS n and HPLC accordingly, and quantified by UV absorbance. ORAC, HORAC, NORAC, SORAC and SOAC (antioxidant capacities) were assessed. Three caffeoylquinic acids, three feruloylquinic acids, three dicaffeoylquinic acids, one p-coumaroylquinic acid, two caffeoylferuloylquinic acids and three putative chlorogenic lactones were quantified, along with a methyl ester of 5-caffeoylquinic acid (detected in one sample, the first such report in any coffee material). Multistep whole coffee fruit extracts displayed higher CGA content than single-step extracts, freeze-dried, or air-dried whole raw fruits. Caffeine in multistep extracts was lower than in the single-step extracts and powders. Antioxidant activity in whole coffee fruit extracts was up to 25-fold higher than in powders dependent upon the radical. Total antioxidant activity of samples displayed strong correlation to CGA content.