Chlorogenic Acids and Lactones in Regular and Water-Decaffeinated Arabica Coffees

Citations Over TimeTop 10% of 2005 papers

Abstract

The market for decaffeinated coffees has been increasingly expanding over the years. Caffeine extraction may result in losses of other compounds such as chlorogenic acids (CGA) and, consequently, their 1,5-gamma-quinolactones (CGL) in roasted coffee. These phenolic compounds are important for flavor formation as well as the health effects of coffee; therefore, losses due to decaffeination need to be investigated. The present study evaluates the impact of decaffeination processing on CGA and CGL levels of green and roasted arabica coffees. Decaffeination produced a 16% average increase in the levels of total CGA in green coffee (dry matter), along with a 237% increase in CGL direct precursors. Different degrees of roasting showed average increments of 5.5-18% in CGL levels of decaffeinated coffee, compared to regular, a change more consistent with observed levels of total CGA than with those of CGL direct precursors in green samples. On the other hand, CGA levels in roasted coffee were 3-9% lower in decaffeinated coffee compared to regular coffee. Although differences in CGA and CGL contents of regular and decaffeinated roasted coffees appear to be relatively small, they may be enough to affect flavor characteristics as well as the biopharmacological properties of the final beverage, suggesting the need for further study.

Related Papers

• → Total phenols content of green coffee (Coffea arabica and Coffea canephora) in East Java(2019)19 cited
• → Determination of chlorogenic acid content in beans and leaves of coffea arabica using UV/Vis spectrometer(2019)15 cited
• → Health Benefits of Green Coffee Beans(2021)4 cited
• → Characteristics of roasting arabica and robusta coffee beans with rotary cylinder tube roast machine with electric heat source(2022)4 cited
• Rlation between dried coffee bean (Coffea arabica) and green coffee bean(1986)