UHPLC‐ESI‐QqTOF‐MS/MS characterization of minor chlorogenic acids in roasted Coffea arabica from different geographical origin

Abstract

Chlorogenic acids are relevant coffee quality markers, taste, and aroma precursors as well as important bioactive compounds. A number of mono-acyl, di-acyl, and tri-acyl quinic acid isomers were found in green coffee beans, being mono-caffeoyl, mono-feruloyl, mono-p-coumaroyl, and di-caffeoylquinic acid isomers considered as quantitatively major compounds. Roasting process increases the chemical complexity of coffee by inducing the formation of a number of lactones (quinides), shikimates, and other chlorogenic acids derivatives. So far, little attention has been paid in characterizing minor chlorogenic acids and derivatives in roasted Coffea arabica, also known as Arabica. In the present work, roasted C. arabica samples from different geographical origins (Brazil, Colombia, Costa Rica, Ethiopia, Guatemala, and India) were characterized by UHPLC-ESI-QqTOF-MS/MS. Several minor chlorogenic acid isomers were identified. In particular, HR-MS/MS provided putative identification of four dimethoxycinnamoyl-quinic acid derivatives, such as 4-dimethoxycinnamoylquinic acid, 4-dimethoxycinnamoyl-3-caffeoylquinic acid, 3-dimethoxycinnamoyl-4-feruloylquinic acid, 4-dimethoxycinnamoyl-5-feruloylquinic acid, and two caffeoyl, feruloyl quinic acid derivatives (3-caffeoyl-4-feruloylquinic acid and 3-feruloyl-4-caffeoylquinic acid). To our knowledge, these compounds were found in roasted Arabica coffee for the first time, and their presence is independent on the different geographical origins examined.

A polysaccharide utilization locus from the gut bacterium Dysgonomonas mossii encodes functionally distinct carbohydrate esterases

“…Both compounds belong to the coumaric acid esters class according to CANOPUS (46,47). Similar main fragments have also been reported for pcoumaroyl-1-5-quinidie lactone (49), which further supports the class identity as a coumaric acid ester. The exact identity of the unknown compound remains unresolved, but it is likely a type of coumaric acid ester that may represent a previously unidentified noncarbohydrate decoration of GAX.…”

How Does LC/MS Compare to UV in Coffee Authentication and Determination of Antioxidant Effects? Brazilian and Middle Eastern Coffee as Case Studies

“…robusta or C. robusta [ 3 ]. Arabica coffee is preferred by most consumers due to a more intense aroma and flavor compared to robusta [ 4 ].…”

ASAM KLOROGENAT PADA KOPI DAN OBESITAS: A SYSTEMATIC REVIEW Chlorogenic Acid in Coffee and Obesity: A Systematic Review

“…Asam klorogenat juga seringkali dikenal dengan nama 5 -caff eoylquinic acid (Santana-Gálvez et al, 2017). Kandungan asam klorogenat pada 200 ml gelas kopi sebesar 100 -350 mg (De Rosso et al, 2018). Kandungan asam klorogenat paling banyak ditemukan pada jenis kopi hijau.…”