Total Caffeoylquinic Acids Research Articles

Identification and quantification of cinnamic acid derivatives in Cichorium intybus seed and its extract by High- Performance Liquid Chromatography with Diode-Array Detector (HPLC-DAD) and Electrospray Ionization Mass Spectrophotometry (LC-MS/MS)

A sensitive method coupling high-performance liquid chromatography (HPLC) with diode –array detector (DAD) and electrospray ionization mass spectrometry (MS) was optimized for separation, identification, and quantification of cinnamic acid derivatives in Cichorium intybus seed and its extract. Cinnamic acid derivatives such as chlorogenic acid, caffeic acid and Chicoric acid were quantified using respective standards. Apart from 4-o-Caffeoylqunic acid, other cinnamic acid derivative such as 3-o-caffeoylquinic acid was also identified and quantified by UV and MS/MS spectra and calculated as total caffeoylquinic acids using 4-o-caffeoylqunic acid as standard in the seed and its extract. Other cinnamic acid derivatives such as 1,3-dicaffeoylqunic acid, 1,4-dicaffeoylquinic acid, 3,5-dicaffeoylquinic acid, 3, 4-dicaffeoylquinic acid, dicaffeoylquinic acid-1 and dicaffeoylquinic acid-2 (two unknown) were identified and quantified by UV and MS spectra and calculated as total dicaffeoylquinic acids using chlorogenic acid standard in the seed and its extract. The total cinnamic acids were quantified by calculating the sum of chlorogenic acid, caffeic acid, chicoric acid, total caffeoylquinic acids(4-o-caffeoylquinic acid and 3-o-caffeoylqunic acid) and total dicaffeoyl-quinic acids(1,3-dicaffeoylqunic acid, 1,4-dicaffeoylquinic acid, 3,5-dicaffeoyl-quinic acid, 3, 4-dicaffeoylquinic acid, dicaffeoylquinic acid-1 and dicaffeoyl-quinic acid-2). The Phytochemical screening of C. intybus seed and its extract revealed that this plant is a rich source of cinnamic acid derivatives so, these markers (cinnamic acid derivatives) can used for routine quality control of Cichorium intybus seed and its extract.

Physicochemical Analysis of Cold Brew and Hot Brew Peaberry Coffee

Peaberry coffee is the result of a natural mutation of coffee beans, and they make up only about 5–7% of coffee crops. A typical coffee cherry contains two seeds that are developed against each other, resulting in the distinctive half-rounded shape of coffee beans. However, failing to fertilize both ovules of one of the seeds or failure in endosperm development can cause only one of the seeds to develop, resulting in smaller, denser beans with a more domed shape. Peaberry coffees are said to be sweeter, lighter, and more flavorful since the peaberry beans receive all nutrients from the coffee cherry. Due to its exclusive nature, the chemical characteristic of peaberry coffee is not well understood. This study explores the acidities and antioxidant activity of peaberry coffee sourced from multiple regions. Total antioxidant capacity, total caffeoylquinic acid (CQA), total caffeine concentration, and pH levels were evaluated for peaberry coffee extracts prepared by cold and hot brewing methods. Little correlation between antioxidant activity and the concentrations of caffeine and CQA in peaberry beans was shown. Six methods were performed for the characterization of total antioxidant capacity including cyclic voltammetry, ABTS assay, and FRAP assay. Peaberry bean extract demonstrated higher average total caffeine concentrations compared to traditional coffee bean extracts.

Quantification of Spent Coffee Ground Extracts by Roast and Brew Method, and Their Utility in a Green Synthesis of Gold and Silver Nanoparticles.

Nanotechnology has become increasingly important in modern society, and nanoparticles are routinely used in many areas of technology, industry, and commercial products. Many species of nanoparticle (NP) are typically synthesized using toxic or hazardous chemicals, making these methods less environmentally friendly. Consequently, there has been growing interest in green synthesis methods, which avoid unnecessary exposure to toxic chemicals and reduce harmful waste. Synthesis methods which utilize food waste products are particularly attractive because they add value and a secondary use for material which would otherwise be disposed of. Here, we show that spent coffee grounds (SCGs) that have already been used once in coffee brewing can be easily used to synthesize gold and silver NPs. SCGs derived from medium and dark roasts of the same bean source were acquired after brewing coffee by hot brew, cold brew, and espresso techniques. The total antioxidant activity (TAC) and total caffeoylquinic acid (CQA) of the aqueous SCG extracts were investigated, showing that hot brew SCGs had the highest CQA and TAC levels, while espresso SCGs had the lowest. SCG extract proved effective as a reducing agent in synthesizing gold and silver NPs regardless of roast or initial brew method.

Bioactive compounds and leaf anatomy of yerba mate morphotypes

Abstract The objective of this work was to evaluate the bioactive compounds and foliar anatomy of yerba mate (Ilex paraguariensis) morphotypes. The antioxidant capacity, total phenolic compounds, methylxanthines, and caffeoylquinic acids were determined from the aqueous extract of leaves of the following yerba mate morphotypes: “sassafras”, dark green, dull green, gray, and “peludinha”. Light microscopy and scanning electron microscopy were used to observe the anatomical differentiations. The dark-green morphotype showed the highest contents of caffeine (20.4 mg g-1), differing significantly only from the “peludinha” morphotype (8.8 mg g-1). All morphotypes showed similar and high antioxidant activity (886.0 and 588.1 μmol Trolox equivalent antioxidant activity per gram of sample for ABTS and DPPH, respectively), as well as high total phenolic compounds content (73.9 mg gallic acid equivalent per gram of sample). Although the anatomy of the leaf mesophyll is similar, the wax deposition and cuticle striation configuration on the adaxial surface differ between all five morphotypes.

Cynaropicrin, total caffeoylquinic acids and flavonoids in leaves of Cynara cardunculus (cardoon) forms

Cynaropicrin, total caffeoylquinic acids and flavonoids in leaves of <i>Cynara cardunculus</i> (cardoon) forms

Chlorogenic acids composition and the impact of in vitro gastrointestinal digestion on espresso coffee from single-dose capsule

The single-dose coffee capsule is the most successful technology used to prepare espresso coffee (EC). However, the characterization of ECs extracted using this technology, regarding chlorogenic acids (CGAs) composition, antioxidant activity and stability during gastrointestinal digestion (GID), are still limited. The aim of this research work was: (i) to characterize the phenolic profile and antioxidant activity of 11 commercial ECs from single-dose capsule system and (ii) to evaluate the impact of the in vitro GID on the stability of CGAs. Within all the ECs analysed it was detected the presence of 4 caffeoylquinic acids (CQAs), 1 feruloylquinic acids, 2 caffeoylshikimic acids and 3 diCaffeoylquinic acids (di-CQAs). The major compound in all ECs was 5-CQA, followed by 4-CQA and 3-CQA. The di-CQAs were found in lower concentration than CQAs (4,5-diCQA > 3,4-diCQA > 3,5-diCQA). The total CQAs and diCQAs content of the ECs analyzed ranged from 1.86 ± 0.19 to 2.42 ± 0.28 and 0.26 ± 0.02 to 0.42 ± 0.06 mg/mL of EC, respectively. The high antioxidant activity of the ECs is related with the high CGAs concentration, which ranged from 4.92 ± 0.29 to 7.28 ± 0.25 mg AAE/mL of EC and from 6.13 ± 0.37 to 10.07 ± 0.17 mg TE/mL of EC for ABTS° and DPPH° methods, respectively. The principal component analysis showed that the coffee variety used in ECs preparation explained 74.8% of the results’ variation and that 6 of the total number of ECs were related with high CGAs contents and antioxidant activity. The GID induced a decrease in most CGAs, which had a direct impact on the antioxidant activity, therefore concerning EC ingestion the CGAs bioaccessible concentration decreased in comparison with a non-digested EC. Nevertheless, the CGAs concentration available after GID is still sufficiently high to exert antioxidant activity (measured in vitro) that may exert a potential beneficial effect on humans health.

Exploration to use of globe artichoke cell cultures as bioactive compounds production

The growing interest in foods rich in nutraceutical compounds has focused the attention of researchers towards the globe artichoke (Cynara cardunculus var. scolymus), by virtue of its high content in polyphenols (caffeoylquinic acids and flavones) and inulin, compounds with a high antioxidant capacity and prebiotic effects. The present study investigates the possibility to produce bioactive compounds from globe artichoke using an in vitro system to overcome the limitation of extracting useful metabolites from in vivo natural resources. To this end, experimental conditions for the establishment of globe artichoke cell cultures from leaf explants of a biochemically characterized late genotype were defined. High-producing callus/cell lines were isolated and selected. Cell cultures were analyzed for total polyphenol (TPC) and total caffeoylquinic acids (TCQA) content. The high TPC found in cell suspension cultures (about 25 g kg-1 of dry matter) of globe artichoke leaves highlighted the possibility of using this approach as innovative source of natural antioxidants by the pharmaceutical and food industry.

Yield, mineral and polyphenolic composition of two seed-propagated globe artichoke cultivars

Globe artichoke (Cynara cardunculus var. scolymus L. Fiori) is a traditional component of the Mediterranean diet, it is considered a rich source of phenolic compounds. Globe artichoke production is traditionally based on vegetatively propagated varietal types. As for pathologic and economic disadvantages of the former multiplication method, Italian artichoke breeding programs have produced some potential seed propagated hybrids. An experiment was conducted to assess the yield, mineral and polyphenolic profiles of two potential seed-propagated F1 hybrid 'Istar' and 'Romolo'. The artichoke yield recorded on 'Romolo' was significantly higher by 33% in comparison to 'Istar'. The N and K concentrations were significantly lower by 25.5% and higher by 10.1%, respectively, in 'Romolo' in comparison to 'Istar'. Among the macronutrients studied, K was the mineral with the higher concentration, with a mean of 24.9 g kg-1 dw. In addition, the Na concentration and Na/K ratio observed in both cultivars were low. Amongst the caffeoylquinic acids, 5-O-caffeoylquinic acid and 1,5-diO-caffeoylquinic acid were the main compounds. The remaining caffeoylquinic acids (i.e., 1- and 3-O-caffeoylquinic acids, 3,4-, 3,5- and 4,5-di-O-caffeoylquinic acids) were minor compounds in the analyzed samples. Regarding the cultivar effect, the 5-O-caffeoylquinic acid, apigenin 7-O-glucoronide, total caffeoylquinic acids, total apigenin derivatives, were significantly higher in 'Romolo' by 23.1, 180.0, 20.5, and 149.5%, respectively, in comparison to 'Istar', suggesting that specific cultivar should be selected to obtain the desired profile of bioactive compounds. Overall, the seed-propagated cultivars can represent a suitable alternative to the vegetative propagated ones, thus opening new perspectives for the artichoke production.

Recovery of bioactive compounds from artichoke brines by nanofiltration

In this work a membrane-based process for the fractionation of artichoke brines was investigated in order to separate flavonoids and caffeoylquinic acids from salt compounds. Therefore, the performance of different spiral-wound nanofiltration (NF) membranes in the treatment of clarified artichoke brines was evaluated in terms of productivity and selectivity towards bioactive compounds in selected operating conditions. Membranes with different polymeric material (polyethersulphone, polyammide) and molecular weight cut-off (MWCO) (from 200 to 1000Da) were tested. NF membranes of 200Da produced better results in terms of recovery and concentration of compounds of interest. A better separation of salt compounds from caffeoylquinic acid derivatives was reached by using Filmtec-Dow NF 200 and Desal DL membranes. For these membranes a low rejection towards dry residue (between 14% and 18%) was observed, while rejections towards total caffeoylquinic acids, flavonoids and cynarin were higher than 92%.According to the obtained results the NF permeate, enriched in salt compounds, can be reused in the working cycle for the preparation of new acidulated brines through the adjustment of the standard salt concentration; the concentrated stream, enriched in phenolic compounds, is a good source of possible ingredients to functionalize foodstuffs.

In vitro antioxidant activities and phenolic content in crop residues of Tunisian globe artichoke

The phenolic content and in vitro antioxidant activity of the bracts, leaves and floral stems of two Tunisian globe artichoke cultivars (‘Violet d’Hyéres’ and ‘Blanc d’Oran’) were assessed; the tests used to assay antioxidant activity were based on ABTS [2,2-azino-bis-3-ethylbenzothiazoline-6-sulfonic acid] and DPPH [2,2-diphenyl-l-picrylhydrazyl]. In addition reducing power was measured and the phosphomolybdenum total antioxidant activity assay was included. The bracts of ‘Violet d’Hyéres’ possessed, on average, twice the quantity of phenolic compounds than those of ‘Blanc d’Oran’. They also had a higher content of 3,5-O-dicaffeoylquinic acid. The bracts and floral stems contained high levels of total caffeoylquinic acid, whereas the leaves provided a potentially exploitable source of luteolin. Ethanolic extracts of both cultivars exhibited a high level of antioxidant activity. The ABTS EC50 value was high in extracts from the leaves of both cultivars, whereas the DPPH test showed no variation between the bracts, floral stems and leaves. The bracts were associated with strong reducing power and total antioxidant activity. Overall, the leaves were associated with more antioxidant activity than the bracts or the floral stems. The implication is that globe artichoke crop residues could provide a useful source of antioxidant compounds.

An Integrated Approach to the Evaluation of a Metabolomic Fingerprint for a Phytocomplex. Focus on Artichoke [Cynara cardunculus subsp. scolymus] Leaf

The availability of reliable herbal formulations is essential in order to assure the maximal activity and to limit unwanted side-effects. The correct concentration of declared components of herbal products is a matter of health legislation and regulation, but is still a topic under debate in the field of quality control assessment. In the present work specific constituents of artichoke leaf extracts, considered as a test herbal product, were measured by standard spectrophotometric and HPLC methods (for quantitative determination of some components only), and results were correlated with the ESI-MS (showing the full metabolomic fingerprint). Phytocomplex stability over time was also investigated in batches submitted to different storage conditions. The results indicated excellent agreement between the two approaches in the measurement of total caffeoylquinic acids and chlorogenic acid contents, but the metabolomic ESI-MS method approach provides a more complete evaluation and monitoring of the composition of a herbal product, without focusing only on a single/few compound measurements. Therefore, the ESI-MS method can be proposed for the evaluation of the quality of complex matrices, such as those in a phytocomplex. Another aspect lies in the possibility to obtain a broad-spectrum stability control of herbal formulations, requiring minimal sample pre-processing procedures.

Phytochemical and microbiological stability of spent espresso coffee grounds in capsules

Wet spent coffee grounds (SCGs) from espresso capsules, a post-consumer organic solid residue produced worldwide, were analysed to determine their chemical and microbiological stability during storage. In particular, the changes in the total phenolic content and antioxidant capacity (based on two free radical scavenging assays and one oxygen radical absorbance assay) were determined on espresso SCG stored in capsules for up to one month at room temperature in a container open to the air. Phenolic compounds were also identified and quantified using high performance liquid chromatography coupled with diode array and mass detectors. Microbiological analysis was performed in parallel on the same stored SCG to determine the total counts and quantify the main microbial groups present during the storage. The total phenolic content, antioxidant capacity and the most important bioactive compounds, such as the total caffeoylquinic acids, were significantly stable during storage for up to one month, while overall microbial stability was observed for up to two weeks of storage. Overall, the recovery of espresso coffee capsules within 15days could guarantee the maintenance of microbiological stability as well as the content of valuable antioxidant compounds.

Effects of Boiling on Chlorogenic Acid and the Liver Protective Effects of Its Main Products Against CCl4-Induced ToxicityIn Vitro

Chlorogenic acid (3-O-caffeoylquinic acid, CA) is the active component in several botanical beverage, vegetables, fruits, and herbal drugs. The effect of water boiling on the bioactivity of CA was studied. CA could be isomerized to 4-O-caffeoylquinic acid (4-O-CA) and 5-O-caffeoylquinic acid (5-O-CA) in decoctive extraction, and each of the isomers occupied about one-third of the total caffeoylquinic acids. A novel method, using water elution of microsphere resin, was used to purify CA and its 2 isomers. The yield of CA, 4-O-CA, and 5-O-CA was 82%, 5.6%, and 50%, with the purity of 98%, 97%, and 99%, respectively. The DPPH radical scavenging assay showed that 4-O-CA, 5-O-CA, and CA exhibited similar activity. However, there was no significant difference between 4-O-CA and 5-O-CA when used against CCl₄-induced toxicity in hepG2 cells. Our studies show that isomerization is the main transformation of CA in boiling, and the decoction could not decrease the anti-oxidant activity of CA.

Identification of Chemical Clusters Discriminators of Arabica and Robusta Green Coffee

The chemical parameters pH, soluble solids, caffeine, trigonelline, total chlorogenic acids, total caffeoylquinic acids, 3-O-caffeoylquinic acid, 4-O-caffeoylquinic acid, 5-O-caffeoylquinic acid, total dicaffeoylquinic acids, 3,4-O-dicaffeoylquinic acid, 3,5-O-dicaffeoylquinic acid, 4,5-O-dicaffeoylquinic acid, total feruloylquinic acids, 3-O-feruloylquinic acid, and 5-O-feruloylquinic acid were measured in Arabica (C. arabica) and Robusta (C. canephora) green coffees in order to determine discrimination parameters. In general, Robusta green coffee showed higher values for pH, soluble solids, caffeine, total caffeoylquinic acids, total dicaffeoylquinic acid, and total feruloylquinic acid, but the content of soluble solids was not significantly different in both species of green coffee. Through application of a multivariate analysis, it was concluded that these chemicals form three clusters, being the group of caffeine, trigonelline, 3-O-caffeoylquinic acid, 4-O-caffeoylquinic acid, 3-O-feruloylquinic acid, 5-O-feruloylquinic acid, 3,4-O-dicaffeoylquinic acid, 3,5-O-dicaffeoylquinic acid, and 4,5-O-dicaffeoylquinic acid highly discriminating for Arabica and Robusta green coffees.

Evaluation of Spent Coffee Obtained from the Most Common Coffeemakers as a Source of Hydrophilic Bioactive Compounds

The main hydrophilic antioxidant compounds (3-, 4-, and 5-monocaffeoylquinic and 3,4-, 3,5-, and 4,5-dicaffeoylquinic acids, caffeine, and browned compounds, including melanoidins) and the antioxidant capacity (Folin-Ciocalteu, ABTS, DPPH, Fremy's salt, and TEMPO) were evaluated in Arabica and Robusta spent coffee obtained from the preparation of coffee brews with the most common coffeemakers (filter, espresso, plunger, and mocha). All spent coffee grounds, with the exception of those from the mocha coffeemaker, had relevant amounts of total caffeoylquinic acids (6.22-13.24 mg/g of spent coffee), mainly dicaffeoylquinic acids (3.31-5.79 mg/g of spent coffee), which were 4-7-fold higher than in their respective coffee brews. Caffeine ranged from 3.59 to 8.09 mg/g of spent coffee. The antioxidant capacities of the aqueous spent coffee extracts were 46.0-102.3% (filter), 59.2-85.6% (espresso), and <42% (plunger) in comparison to their respective coffee brews. This study obtained spent coffee extracts with antioxidant properties that can be used as a good source of hydrophilic bioactive compounds.

Identification of chemical clusters discriminators of the roast degree in Arabica and Robusta coffee beans

To identify chemical parameters that might be used as discriminators, pH, soluble solids, caffeine, trigonelline, total caffeoylquinic acids, 3-O-caffeoylquinic acid, 4-O-caffeoylquinic acid, 5-O-caffeoylquinic acid, total dicaffeoylquinic acids, 3,4-O-dicaffeoylquinic acid, 3,5-O-dicaffeoylquinic acid, 4,5-O-dicaffeoylquinic acid, total feruloylquinic acids, 3-O-feruloylquinic acid, and 5-O-feruloylquinic acid were measured in Arabica and Robusta coffees submitted to three roasting levels. It was found that the fraction of soluble solids increased with roasting level, being slightly higher in Robusta roasted coffee. The contents of caffeine did not vary significantly between roasting degrees within the Arabica and Robusta samples, respectively, revealing a considerable stability during browning. The contents of trigonelline in Arabica and Robusta coffee decreased significantly with browning intensification. Overall, the levels of chlorogenic acids remained higher in Robusta roasted coffee beans but decreased sharply with roast increase. With roasting intensification, the ratio of total caffeoylquinic acids, total dicaffeoylquinic acids, and total feruloylquinic acids varied markedly in both species, with the proportion of total caffeoylquinic acids and total feruloylquinic acids increasing significantly, whereas the opposite occurred with dicaffeoylquinic acids. One can conclude, through the application of a multivariate analysis, that these chemicals form four clusters, constituting caffeine, trigonelline, total dicaffeoylquinic acids, and total feruloylquinic acids a relevant group for T3 roasting level discrimination, in both coffee species. Additionally, detailing discriminators for roasting intensity in Arabica coffee might be caffeine, trigonelline, 3-O-caffeoylquinic acid, and 4-O-caffeoylquinic acid, whereas in Robusta roasted coffee are trigonelline, 3-O-caffeoylquinic acid, 4-O-caffeoylquinic acid, 5-O-caffeoylquinic acid, 3,4-O-dicaffeoylquinic acid, 3,5-O-dicaffeoylquinic acid, 4,5-O-dicaffeoylquinic acid, 3-O-feruloylquinic acid, and 5-O-feruloylquinic acid.

Anti-ulcerogenic Effect and HPLC Analysis of the Caffeoylquinic Acid-Rich Extract from Ligularia stenocephala

The leaves of three Ligularia species belonging to the family Compositae, Ligularia stenocephala, L. fischeri, and L. fischeri var. spiciformis, were qualitatively and quantitatively analyzed on the caffeoylquinic acids by HPLC and subjected to peroxynitrite-scavenging assay. The IC(50) of the MeOH extract of L. stenocephala was 1.62+/-0.03 mug/ml and the major caffeoylquinic acids of L. stenocephala were 5-O-caffeoylquinic acid, 3,5-di-O-caffeoyl-muco-quinic acid, and 3,5-di-O-caffeoylquinic acid. The compositions of caffeoylquinic acids were different for the three plants. Since percentage of total caffeoylquinic acids of the extract was highest (42.20% of the MeOH extract and 94.52% of the BuOH extract) in L. stenocephala and potent in peroxynitrite-scavenging assay, the extracts of L. stenocephala were chosen to perform in vivo anti-ulcerogenic activity. Treatment of mice with the MeOH- and BuOH extracts decreased the diameter of gastric lesions caused by HCl/ethanol- and indomethacin/bethanechol and decreased the volume of gastric juice, suggesting that caffeoylquinic acids have anti-ulcerogenic activity. These results suggest that the leaves of Ligularia species may help prevent or treat gastric ulcers.

Role of Roasting Conditions in the Level of Chlorogenic Acid Content in Coffee Beans: Correlation with Coffee Acidity

Total chlorogenic acids of nine isomers from seven commercial green and roasted coffee beans ranged from 34.43 +/- 1.50 to 41.64 +/- 3.28 mg/g and from 2.05 +/- 0.07 to 7.07 +/- 0.16 mg/g, respectively. Methanol/water (7:3) extracts from four commercial green coffee beans roasted at different conditions (230 degrees C, 12 min; 24 degrees C, 14 min; 250 degrees C, 17 min; and 250 degrees C, 21 min) were also analyzed for chlorogenic acids. The total chlorogenic acid found in green coffee beans ranged from 86.42 +/- 2.04 to 61.15 +/- 1.40 mg/g. Total chlorogenic acids present were reduced in accordance with the intensity of roasting conditions. When green beans were roasted at 230 degrees C for 12 min and at 250 degrees C for 21 min, total chlorogenic acid content was reduced to nearly 50% and to almost trace levels, respectively. The results indicate that roasting conditions play an important role in chlorogenic acid content in roasted coffee beans. A general correlation between total caffeoylquinic acids and pH was observed.

Effect of climatic and sulphur fertilisation conditions, on phenolic compounds and vitamin C, in the inflorescences of eight broccoli cultivars

Flavonoids, hydroxycinnamoyl derivatives (sinapic and ferulic acid derivatives+caffeoyl-quinic acid derivatives) and vitamin C were quantified by HPLC-MS in five commercial and three experimental cultivars from freshly harvested broccoli inflorescences ( Brassica oleracea L. var. italica). In order to identify differences due to genetic and agronomic factors, the broccoli cultivars were grown under different climatic and agronomic conditions, i.e. early (winter) and late (spring) seasons with poor (15 kg/ha) and rich (150 kg/ha) sulphur fertilisation. The predominant sinapic and ferulic acid derivatives in all broccoli cultivars were 1,2-diferuloylgentiobiose, 1,2,2'-trisinapoylgentiobiose and 1,2'-disinapoyl-2-feruloylgentiobiose. In addition, the compounds 1,2-diferuloylgentiobiose, 1-sinapoyl-2,2'-diferuloylgentiobiose and 1,2,2'-triferuloylgentiobiose were identified in broccoli inflorescences for the first time. Extreme agronomic and environmental conditions (late season and rich sulphur fertilisation which could induce different stress situations on the plant) enhanced the phenolic content. Thus, total flavonoids showed the highest content, followed by total sinapic and feruloyl acid derivatives and total caffeoyl-quinic acid derivatives. In general, cultivars grown under rich fertilisation and late season conditions showed higher vitamin C content than those grown under the poor and early ones. Finally, results showed that commercial cultivars rendered higher amounts of phenolic compounds and vitamin C than the experimental ones.

The influence of coffee bean maturity on the content of chlorogenic acids, caffeine and trigonelline

This paper reports changes, with coffee fruit maturity, in the coffee bean content of chlorogenic acids, caffeine and trigonelline. The major change was a sigmoidal increase in total caffeoylquinic acid essentially in parallel with the total dry matter gain, and representing between 5% and 12% thereof. The corresponding changes in the contents of several other chlorogenic acids, caffeine and trigonelline were slight on a mass per 100 beans basis.