Chemical Constituents of Coffee

Pinheiro, Patrícia Fontes; Pinheiro, Carlos Alexandre; Osório, Vanessa Moreira; Pereira, Lucas Louzada

doi:10.1007/978-3-030-54437-9_5

Cited by 20 publications

(32 citation statements)

References 112 publications

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“…In general, phenolic acids are non-volatile compounds derived from chlorogenic acid degradation that are naturally present in the coffee beans. 62–64 The phenolic compounds can be used to discriminate coffee species given that C. canephora has higher phenol contents than C. arabica . 17,23,65…”

Section: Resultsmentioning

confidence: 99%

“…In general, phenolic acids are non-volatile compounds derived from chlorogenic acid degradation that are naturally present in the coffee beans. [62][63][64] The phenolic compounds can be used to discriminate coffee species given that C. canephora has higher phenol contents than C. arabica. 17,23,65 Furans are one of the most abundant chemical classes in a roasted coffee volatile fraction and are responsible for caramel, burned sugar, malt, and bread avors.…”

Section: Papermentioning

confidence: 99%

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SHS-GC-MS applied in Coffea arabica and Coffea canephora blend assessment

Vieira Lyrio,

Pereira da Cunha,

Debona

et al. 2023

Anal. Methods

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Section: Resultsmentioning

confidence: 99%

Section: Papermentioning

confidence: 99%

SHS-GC-MS applied in Coffea arabica and Coffea canephora blend assessment

Vieira Lyrio,

Pereira da Cunha,

Debona

et al. 2023

Anal. Methods

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“…However, caffeine is also associated with stomach irritation, insomnia, and increased breathing and heart rate [ 34 ]. As regards the organoleptic characteristics of the coffee beverage, polyphenols are considered to be responsible for its acidity, bitterness, and astringency [ 46 , 47 ].…”

Section: Introductionmentioning

confidence: 99%

“…Roasting is a very complex process during which countless chemical reactions occur (e.g., Maillard and Strecker reactions, followed by epimerization, decarboxylation, lactonization, and dehydration), which fundamentally change the chemical composition of the coffee beans (e.g., an alteration in the concentration of specific molecules and/or a formation of new and absolutely different ones), and thus also the taste, texture, and aroma of the coffee cup [ 3 , 11 , 49 , 50 , 51 , 52 ]. The Maillard reaction, i.e., the reaction between reducing sugars and free amino acids or peptides occurring at high temperatures, gives rise to an important class of brown polymeric compounds called melanoidins, which contribute to the typical colour, characteristic aroma, and pleasant bitterness of coffee beans [ 46 , 53 , 54 ]. Thermal decomposition of carbohydrates also leads to the formation of 5-hydroxymethylfurfural (5-HMF), which is an indicator of coffee deterioration caused by excessive roasting time and/or temperature or long storage of coffee [ 18 , 55 ].…”

Section: Introductionmentioning

confidence: 99%

Targeted and Non-Targeted HPLC Analysis of Coffee-Based Products as Effective Tools for Evaluating the Coffee Authenticity

Klikarová

Česlová

2022

Molecules

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Coffee is a very popular beverage worldwide. However, its composition and characteristics are affected by a number of factors, such as geographical and botanical origin, harvesting and roasting conditions, and brewing method used. As coffee consumption rises, the demands on its high quality and authenticity naturally grows as well. Unfortunately, at the same time, various tricks of coffee adulteration occur more frequently, with the intention of quick economic profit. Many analytical methods have already been developed to verify the coffee authenticity, in which the high-performance liquid chromatography (HPLC) plays a crucial role, especially thanks to its high selectivity and sensitivity. Thus, this review summarizes the results of targeted and non-targeted HPLC analysis of coffee-based products over the last 10 years as an effective tool for determining coffee composition, which can help to reveal potential forgeries and non-compliance with good manufacturing practice, and subsequently protects consumers from buying overpriced low-quality product. The advantages and drawbacks of the targeted analysis are specified and contrasted with those of the non-targeted HPLC fingerprints, which simply consider the chemical profile of the sample, regardless of the determination of individual compounds present.

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“…Its phytochemicals, flavonoids and polyphenols, showed very promising activities, such as anti-inflammatory, anti-bacterial, anti-fungal and strong antioxidant [2,3]. Another attractive plant, the seed of RC (Coffea robusta, Family Rubiaceae), is reported to contain high amounts of proanthocyanidins, phenols (chlorogenic acid, caffeic acid), caffeine, tocopherol and other constituents, that showed promising biological activity properties including remarkable antioxidant activity [4,5]. The antioxidant capacity not only depends on the extraction method but also on the solvent used for extraction.…”

Section: Introductionmentioning

confidence: 99%

Preparation and Evaluation the Efficacy of Combined Mixture of Finger Root and Robusta Coffee Extracts on Antioxidative Activity

Kitsomchip

Indranupakorn

2022

Adv. J. Grad. Res.

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Finger Root (FR) and Robusta Coffee (RC) are natural substances known to be beneficial for human health and used as a traditional medicine in various parts of the world. The efficacy of two commonly used extraction techniques [Ultrasound-Assisted Extraction (UAE) and maceration with stirring (MR)] and four different extraction solvents (50% ethanol, 80% ethanol, 100% ethanol and acetone) on antioxidant activity and the Total Phenolic Content (TPC) in both herbs were investigated. The antioxidant potentials of the samples were determined by reducing capacity with Folin-Ciocalteu reagent, while the radical scavenging activity using 1,1-Diphenyl2-Picryl Hydrazyl (DPPH) and 2,2'-azino-bis (3-ethylbenzothia zoline-6-sulfonic acid) (ABTS) assays. FR and RC extracts from UAE and using 80% and 50% ethanol as an extraction solvent, respectively, showed the highest antioxidant capacity compared to the other extraction processes. The combined mixtures of FR and RC (CFR) in the weight ratios of 1:1 was prepared and evaluated the antioxidant activity. The CFR extract showed a significant increase of TPC and resulted in its strong radical scavenging activity, quite the same level in comparison to the model antioxidant substance, ascorbic acid, compared to when they were assayed independently. Stability results indicated that the TPC of CFR extract was slightly decreased, by around 8.7% and the IC50 values of CFR extract showed slightly increased from 7.13 to 9.06 µg/mL in DPPH assay and from 725.72 to 858.65 µg/mL ABTS assay after storage at room temperature over 1 month. Findings suggested that the extraction methods and different solvent polarity significantly affect polyphenol recovery. The combined mixture of FR and RC extracts, which is quite stable and enhances radical scavenging activity, is interesting to increase economic value and utilization in cosmetic industry.

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Chemical Constituents of Coffee

Cited by 20 publications

References 112 publications

SHS-GC-MS applied in Coffea arabica and Coffea canephora blend assessment

SHS-GC-MS applied in Coffea arabica and Coffea canephora blend assessment

Targeted and Non-Targeted HPLC Analysis of Coffee-Based Products as Effective Tools for Evaluating the Coffee Authenticity

Preparation and Evaluation the Efficacy of Combined Mixture of Finger Root and Robusta Coffee Extracts on Antioxidative Activity

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