Document Detail


Effect of roasting on the formation of chlorogenic acid lactones in coffee.
MedLine Citation:
PMID:  15740032     Owner:  NLM     Status:  MEDLINE    
Abstract/OtherAbstract:
Of all plant constituents, coffee has one of the highest concentrations of chlorogenic acids. When roasting coffee, some of these are transformed into chlorogenic acid lactones (CGL). We have studied the formation of CGL during the roasting of coffee beans in Coffea arabica cv. Bourbon; C. arabicacv. Longberry; and C. canephora cv. Robusta. Individual CGL levels were determined by comparison of HPLC peaks with those of synthetic CGL standards. Seven CGL were identified: 3-caffeoylquinic-1,5-lactone (3-CQL), 4- caffeoylquinic-1,5-lactone (4-CQL), 3-coumaroylquinic-1,5-lactone (3-pCoQL), 4-coumaroylquinic-1,5-lactone (4-pCoQL), 3-feruloylquinic-1,5-lactone (3-FQL), 4-feruloylquinic-1,5-lactone (4-FQL), and 3,4-dicaffeoylquinic-1,5-lactone (3,4-diCQL). 3-CQL was the most abundant lactone in C. arabica and C. canephora, reaching peak values of 230 +/- 9 and 254 +/- 4 mg/100 g (dry weight), respectively, at light medium roast ( approximately 14% weight loss). 4-CQL was the second most abundant lactone (116 +/- 3 and 139 +/- 2 mg/100 g, respectively. The maximum amount of CGL represents approximately 30% of the available precursors. The relative levels of 3-CQL and 4-CQL in roasted coffee were reverse to those of their precursors in green coffee. This suggests that roasting causes isomerization of chlorogenic acids prior to the formation of lactones and that the levels of lactones in roasted coffee do not reflect the levels of precursors in green coffee.
Authors:
Adriana Farah; Tomas de Paulis; Luiz C Trugo; Peter R Martin
Publication Detail:
Type:  Journal Article; Research Support, Non-U.S. Gov't    
Journal Detail:
Title:  Journal of agricultural and food chemistry     Volume:  53     ISSN:  0021-8561     ISO Abbreviation:  J. Agric. Food Chem.     Publication Date:  2005 Mar 
Date Detail:
Created Date:  2005-03-02     Completed Date:  2005-04-28     Revised Date:  2008-11-21    
Medline Journal Info:
Nlm Unique ID:  0374755     Medline TA:  J Agric Food Chem     Country:  United States    
Other Details:
Languages:  eng     Pagination:  1505-13     Citation Subset:  IM    
Affiliation:
Vanderbilt Institute for Coffee Studies, Vanderbilt University School of Medicine, Nashville, Tennessee 37232, USA. afarah@iq.ufrj.br
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MeSH Terms
Descriptor/Qualifier:
Chlorogenic Acid / analysis*
Coffea / chemistry*
Food Handling / methods*
Hot Temperature*
Lactones / analysis*
Seeds / chemistry
Chemical
Reg. No./Substance:
0/Lactones; 327-97-9/Chlorogenic Acid

From MEDLINE®/PubMed®, a database of the U.S. National Library of Medicine


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