Chlorogenic Acids as a Potential Criterion in Coffee Genotype Selections

Álvarez, Gloria Edith Guerrero; Suárez, M.; G, Moreno

doi:10.1021/jf001286u

Cited by 27 publications

(23 citation statements)

References 8 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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“…1) (Guerrero et al 2001), including those of the Solanum genus. Concerning 3,5-dicaffeoylquinic acid specifically, it has been isolated from S. melongena (Whitaker and Stommel 2003), …”

Section: Resultsmentioning

confidence: 99%

Identification of the antimicrobial substances produced by Solanum palinacanthum (Solanaceae)

Pereira

Oliveira

Silva

et al. 2008

An. Acad. Bras. Ciênc.

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To find out natural antimicrobial agents as alternative in therapeutics and to preserve food, the methanol extract of Solanum palinacanthum aerial parts was submitted to purification steps guided by antibacterial and antifungal assays. As a consequence, the flavonoid rutin and 3,5-dicaffeoylquinic acid were isolated by column chromatography and high performance liquid chromatography, and identified by mass and nuclear magnetic resonance spectrometry. Minimal inhibitory concentrations (MIC) of the quinic acid derivative against Aeromonas hydrophila, Bacillus subtilis, Staphylococcus aureus and the fungus Aspergillus ochraceus were 250, 1000, 1000 and > 568μg/mL, respectively. Against the same microorganisms, MIC for rutin were 1000, > 1000, > 1000 and 35μg/mL, respectively. Rutin was very promising for A. ochraceus control, since its MIC against such fungus was close to the one observed for benzalkonium chloride, which is used as a fungicide in Brazil.

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“…Furthermore, the genetic variability has been reported to contribute to coffee acidity, sugars, chlorogenic acids, lipids, and caffeine (Guerrero, Suárez, & Moreno, 2001;Kitzberger et al, 2010;Ky et al, 2001).…”

Section: Introductionmentioning

confidence: 99%

Discrimination of arabica coffee cultivars by electrospray ionization Fourier transform ion cyclotron resonance mass spectrometry and chemometrics

Garrett

Schmidt

Pereira

et al. 2013

LWT - Food Science and Technology

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Chlorogenic Acids as a Potential Criterion in Coffee Genotype Selections

Cited by 27 publications

References 8 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

Identification of the antimicrobial substances produced by Solanum palinacanthum (Solanaceae)

Discrimination of arabica coffee cultivars by electrospray ionization Fourier transform ion cyclotron resonance mass spectrometry and chemometrics

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