CHAPTER 16. Chlorogenic Acids: Daily Consumption Through Coffee, Metabolism and Potential Health Effects

Consumption of Chlorogenic Acids through Coffee and Health Implications

“…In general, the levels of CGA (including their lactones) in coffee brews as reported in the literature may vary largely, from 26 mg/100 mL (including studies that only reported concentrations of the three main CQA isomers) [28,29] to extreme 1141 mg/100 mL (considering unusually concentrated espresso coffees) [30,31], but common values, including caffeoylquinic, feruloylquinic and dicaffeoylquinic compounds, and their main lactones (1,5-caffeoylquinides), range from 50-200 mg/100 mL [32,33]. Percent distribution of CGA compounds in coffee brew, in order of abundance is, on average: 5-CQA (41%-48%), 4-CQA (20%-25%), 3-CQA (17%-20%), 5-FQA (4%-8%), 4-FQA (2%-5%), 3-FQA (1%-4%), 3,4-diCQA (1%-2.5%), 3,5-diCQA (1%-1,5%), 4,5 (~1%), others (<1%) [33,34].…”

“…In general, considering the different existing brewing methods (Table 1), the values reported for major CGA (CQA, FQA, and diCQA), including the major lactones, in brews prepared at 6%-17.5%, (weight/water volume) using light to dark ground roasted coffees vary as follows: from~25 to 150 mg/100mL in manually dripped (filtered) brews [33,34,40], from~35 to 170 mg/100mL in electric dripper (filtered) brews [33,34,41,42], from~40 to 1000 mg/100 mL in espresso brews [30,[32][33][34]41,42]; from~55 to 150 mg/100 mL in Italian coffee brews prepared by moka pot [32][33][34]41,42]; from~40 to 280 mg/100 mL in French press brews [32,42,43]; about~110-200 mg/100 mL in Turkish coffee brews [29,34], from~70 to 230 mg/100 mL in boiled coffee brews [28,33,34,42]; and approximately 35 to 319 mg/100mL in cold-dripped brews [32,34,43,44].…”

“…For cold brews, there are a number of methods in which temperature and infusion times vary considerably. In general, cold brews from short infusion periods and lower temperatures tend to yield lower CGA concentrations in the cup [34,43]. In the same way, higher temperatures up to 95 • C tend to result in greater extraction of CGA [37,38], but keeping coffee brews heated at elevated temperatures may reduce their content in the brew [11,12].…”

“…The reported contents of CGA (including lactones) in solid soluble coffee vary largely in the literature, from 0.7 to 9.0 g/100 g (dm) for roasted coffees [37,[46][47][48]; from 10.2 to 21.1 g/100 g (dm) for green (unroasted) coffees that are usually consumed in capsules [34,48], and from 4.6 to 6.7 g/100 g in blends containing both roasted and unroasted coffees [34,45]. Values in dissolved coffee can be obtained considering that 4 g or less are used per 100 mL cup [49].…”

“…Values in dissolved coffee can be obtained considering that 4 g or less are used per 100 mL cup [49]. After dissolution in hot water, total CGA content should be similar to those in percolated extracts from ground roasted coffees, with potentially higher contents in freeze-dried compared to spray-dried coffees [34]. However, because in many countries soluble coffee is commonly prepared from blends containing high percentage of C. canephora seeds, after dissolution in water, such beverages often contain more CGA and lactones than those prepared from ground roasted coffee (with higher percentage of C. arabica seeds) and, in this case, daily consumption of CGA would increase through soluble coffee consumption [45].…”