Good cup quality roasted coffees show wide variation in chlorogenic acids content

• Published in: Food science & technology Vol. 74; pp. 480 - 483
• Main Authors: Zanin, Rodolfo Campos, Corso, Marinês Paula, Kitzberger, Cíntia Sorane Good, Scholz, Maria Brígida dos Santos, Benassi, Marta de Toledo
• Format: Journal Article
• Language: English
• Published: Elsevier Ltd 01.12.2016
• Subjects: 5-Caffeoylquinic acid; Coffea arabica; Coffee quality; Polyphenol; Post-harvest processing; Post-harvest processing; Coffee quality; Polyphenol; Coffea arabica; 5-Caffeoylquinic acid (PubChem CID 12310830); 5-Caffeoylquinic acid
• ISSN: 0023-6438; 1096-1127
• DOI: 10.1016/j.lwt.2016.08.012

Chlorogenic acids (CGAs), of which the main representative is 5-caffeoylquinic acid (5-CQA), contribute to the quality and health benefits of coffee. However, excessive amounts of CGAs have been associated with a reduction in coffee cup quality. This paper describes the content of CGAs and 5-CQA in roasted coffees produced with different post-harvest processing (natural and pulped) methods and obtained from coffee quality contests in different Brazilian regions. These coffees differed in cup quality but the roasting degree was standardized. The amounts of CGA and 5-CQA were determined by HPLC. The CGA content ranged from 19.7 to 35.2 g/kg, and the 5-CQA content ranged from 8.0 to 16.4 g/kg. Overall, 5-CQA comprised 38–50% of the total CGA. No relationships between the chlorogenic acid levels and post-harvest process, location and/or cup quality were observed. Even when comparing roasted arabica coffees from different regions of Brazil and under different post-harvest processing, there was a wide variation in the total CGA (180%) and 5-CQA content (205%) for coffees with good cup quality with a similar roasting degree. Therefore, it is possible that coffees with good cup quality may also have a high CGA content. •Good cup quality Brazilian coffee have a wide variation in chlorogenic acids content.•5-caffeoylquinic acid corresponds from 38 to 50% of the total chlorogenic acids.•There is no relationship between post-harvest processing and chlorogenic acids.