Caffeoyl-tyrosine and Angola II as characteristic markers for Angolan robusta coffees

Correia, Amanda M; Leitão, M.C.A.; Clifford, Michael N.

doi:10.1016/0308-8146(95)93938-n

Cited by 26 publications

(14 citation statements)

References 6 publications

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“…These data are in agreement with the literature data, confirming a higher content of chlorogenic acids and caffeine in the C. canephora accessions (Alonso-Salces et al, 2009;Correia et al, 1995;Guerrero and Suarez, 2001). …”

Section: Coffea Arabicasupporting

confidence: 93%

Chemical partitioning and antioxidant capacity of green coffee (Coffea arabica and Coffea canephora) of different geographical origin

2016

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Green coffee beans of Coffea arabica and Coffea canephora accessions from different geographical origin (Brazil, Colombia, Ethiopia, Honduras, Kenya, Mexico, Peru, Uganda and Vietnam) were extracted and the extracts analysed by HPLC-ESI-MS/MS for the identification and quantification of chlorogenic acids and caffeine content. Principal component and cluster analyses were used to identify chemical patterns separating the different species and accessions based on their geographical origin. C. canephora showed always a higher caffeine content with respect to C. arabica, whereas the C. arabica accessions from Kenya showed a higher chlorogenic acids and a lower caffeine content. The antioxidant capacity of green coffee extracts was assayed by the reducing power and DPPH assays. The antioxidant capacity correlated with the chlorogenic acids content. The resultsshow that the C. arabica from Kenya possesses the highest chlorogenic acids/caffeine ratio and, among the C. arabica accessions, the highest antioxidant capacity. Therefore, the C. arabica from Kenya is the most suitable green coffee source for nutraceutical applications because of its high antioxidant capacity and low caffeine content.

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Section: Coffea Arabicasupporting

confidence: 93%

Chemical partitioning and antioxidant capacity of green coffee (Coffea arabica and Coffea canephora) of different geographical origin

2016

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“…All methods previously reported, regarding the extraction of HCAs, use an organic solvent, such as methanol [5,17], ethanol [16], or acetone [18], and sometimes, acidic conditions are used [13,14]. Only Rezende et al [15] and Clifford et al [24] used hot water for the extraction of HCAs and, in particular, Clifford analyzed the presence of 1b and 3b, also in coffee brew. Although the usage of an organic solvent can improve the extraction process, it was interesting to perform the extraction with only hot water to mimic the coffee preparation.…”

mentioning

confidence: 99%

Hydroxycinnamoyl Amino Acids Conjugates: A Chiral Pool to Distinguish Commercially Exploited Coffea spp.

Berti

Navarini²,

Colomban³

et al. 2020

Molecules

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The synthesis of five hydroxycinnamoyl amides (HCAs) was accomplished and their identification and quantification in the green coffee bean samples of Coffea arabica, Coffea canephora, and Coffea liberica was performed. The HCAs p-coumaroyl-N-tyrosine 1b, caffeoyl-N-phenylalanine 2b, caffeoyl-N-tyrosine 3b, and p-coumaroyl-N-tryptophan 4b were characteristic of the C. canephora species while caffeoyl-N-tryptophan 5b was present in both C. canephora and C. arabica, but with higher content in C. canephora. The HCAs presence was also analyzed in C. liberica for the first time and none of the targeted compounds was found, indicating that this species is very similar to C. arabica species. Between C. canephora samples from various origins, significant differences were observed regarding the presence of all the HCAs, with C. canephora from Tanzania containing all five derivatives.

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“…Significant differences in the content of CGAs may also be observed among cultivars of the same Coffea varieties. In addition, among the Robusta coffees, Conillon cultivar was reported to contain higher CGA content when compared to the values reported for Robusta cultivar (Correia et al, 1995;Farah and Donangelo, 2006). In addition, among the Robusta coffees, Conillon cultivar was reported to contain higher CGA content when compared to the values reported for Robusta cultivar (Correia et al, 1995;Farah and Donangelo, 2006).…”

Section: Effects Of Production and Processingmentioning

confidence: 71%

“…supported by the correlation between the pattern of minor CGA-like compounds and the geographical origin (Correia et al, 1995). Large variations in CGA content and distribution of their isomers, along with qualitative differences (presence and absence of some isomers) in green coffee beans, make the CGA content a potential criterion of coffee genotype selection (Correia et al, 1995;Ky et al, 2001).…”

Section: Effects Of Production and Processingmentioning

confidence: 97%

Effects of Varieties and Growing Conditions on Antioxidant Capacity of Coffee

Komes

Vojvodić

2014

Processing and Impact on Antioxidants in Beverages

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Caffeoyl-tyrosine and Angola II as characteristic markers for Angolan robusta coffees

Cited by 26 publications

References 6 publications

Chemical partitioning and antioxidant capacity of green coffee (Coffea arabica and Coffea canephora) of different geographical origin

Chemical partitioning and antioxidant capacity of green coffee (Coffea arabica and Coffea canephora) of different geographical origin

Hydroxycinnamoyl Amino Acids Conjugates: A Chiral Pool to Distinguish Commercially Exploited Coffea spp.

Effects of Varieties and Growing Conditions on Antioxidant Capacity of Coffee

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