Abstract
Coffee beans are a rich source of bioactive phytochemicals such as chlorogenic acids (CGA). During the roasting process, the CGA content changes dramatically. An effective HPTLC method was developed which allows a fast characterization of the eight main CGA present in green and roasted coffee beans and their distribution during roasting trials. The method was optimized with regard to three caffeoylquinic acids (CQA), two feruloylquinic acids (FQA) and three dicaffeoylquinic acids (di-CQA).The best separation for a fingerprint consisting of eight phenolic compounds as markers was achieved on silica gel 60 F254 HPTLC plates with a solvent mixture of diethyl ether, formic acid, acetic acid, water, acetophenone and heptane (30:3:9:50:30:10) (v/v/v/v/v/v). Staining with natural product reagent A enabled visualization and quantitative evaluation. Principal component analysis can help to visualize the evolution of the chlorogenic acids throughout the process also with the aim of controlling the roasting degree.
Highlights
Drinking coffee is a great socio-cultural event, which evokes a sense of belonging
Chlorogenic acids (CGA) including 3-O-caffeoylquinic acid (3-caffeoylquinic acids (CQA), neochlorogenic acid), 4-O-caffeoylquinic acid (4-CQA, crypto chlorogenic acid), 5-O-caffeoylquinic acid (5-CQA, chlorogenic acid), 3,4-di-O-caffeoylquinic acid (3,4-di-CQA), 3,5-di-O-caffeoylquinic acid (3,5-di-CQA), 4,5-di-O-caffeoylquinic acid (4,5-di-CQA), 4-O-fer uoylquinic acid (4-feruloylquinic acids (FQA)), 5-O-feruoylquinic acid (5-FQA), and caffeic acid were purchased from Sigma Aldrich Chemie GmbH (Buchs, Switzerland)
High level of chlorogenic acids (CGA) are associated with a low-quality coffee beverage (Farah et al, 2006)
Summary
Drinking coffee is a great socio-cultural event, which evokes a sense of belonging. A pleasant working atmosphere is associated with its living coffee culture. Coffee beverages are consumed for their stim ulating effect and for their attractive flavor properties like aroma and taste. Due to the high number of food conscious consumers, there is an increasing interest in fully transparency of origin, roasting parame ters and brewing methods of coffee. Information about eco-physiological parameters like species, origin, variety, harvest time, and processing, become more and more important and have a significant impact on the selection of raw material. One of the most important factors for the characteristic taste are the roasting conditions, which lead to the main structural, physical and chemical changes of coffee
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