Natural polyphenols are important dietary antioxidants that significantly benefit human health. Coffee and tea have been shown to largely contribute to the dietary intake of these antioxidants in several populations. More recently, the use of coffee leaves to produce tea has become a potential commercial target, therefore prompting studies on the quantification of polyphenols in coffee leaves. In this study a variety of coffee leaf species, at different development stages, were analyzed using ultra-high pressure liquid chromatography. The results demonstrate that both the botanical origin of the samples and their maturity influence significantly the concentration of the antioxidants; for total chlorogenic acids a two-fold difference was found between different species and up to a three-fold variation was observed between young and mature leaves. Furthermore, the range of concentrations of chlorogenic acids in young leaves (35.7–80.8 mg/g of dry matter) were found to be comparable to the one reported for green coffee beans. The results provide important data from which potential new commercial products can be developed.

The synthesis of four isomers of p-coumaroylquinic acids was performed by esterification of pacetylcoumaroylchloride with a suitable protected (-)-quinic acid. All isomers have been characterized by means of NMR spectroscopy and circular dichroism. Acyl migration was observed in the synthesis of 3-O-p-coumaroylquinic acid and 4-O-p-coumaroylquinic acid. Calculations on the most stable conformations of all isomers have also been performed to explain the acyl migration observed during the synthesis procedure.