Abstract
Commercial whole coffee fruit extracts and powder samples were analyzed for chlorogenic acids (CGA), caffeine and antioxidant activities. CGA and caffeine were characterized by LC-MSn and HPLC accordingly, and quantified by UV absorbance. ORAC, HORAC, NORAC, SORAC and SOAC (antioxidant capacities) were assessed. Three caffeoylquinic acids, three feruloylquinic acids, three dicaffeoylquinic acids, one p-coumaroylquinic acid, two caffeoylferuloylquinic acids and three putative chlorogenic lactones were quantified, along with a methyl ester of 5-caffeoylquinic acid (detected in one sample, the first such report in any coffee material). Multistep whole coffee fruit extracts displayed higher CGA content than single-step extracts, freeze-dried, or air-dried whole raw fruits. Caffeine in multistep extracts was lower than in the single-step extracts and powders. Antioxidant activity in whole coffee fruit extracts was up to 25-fold higher than in powders dependent upon the radical. Total antioxidant activity of samples displayed strong correlation to CGA content.
| Original language | English |
|---|---|
| Pages (from-to) | 3754-3762 |
| Number of pages | 9 |
| Journal | Journal of Agricultural and Food Chemistry |
| Volume | 59 |
| Issue number | 8 |
| DOIs | |
| Publication status | Published - 27 Apr 2011 |
Keywords
- antioxidant activity
- caffeine
- chlorogenic acid
- coffee fruits
- extract
- green coffee