Relevant bibliographies by topics / The most abundant chlorogenic acid in green coffee beans

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Academic literature on the topic 'The most abundant chlorogenic acid in green coffee beans'

Author: Grafiati
Published: 7 September 2021
Last updated: 1 February 2022

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Journal articles on the topic "The most abundant chlorogenic acid in green coffee beans"

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Stalmach, Angélique, William Mullen, Chifumi Nagai, and Alan Crozier. "On-line HPLC analysis of the antioxidant activity of phenolic compounds in brewed, paper-filtered coffee." Brazilian Journal of Plant Physiology 18, no. 1 (2006): 253–62. http://dx.doi.org/10.1590/s1677-04202006000100018.

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Caffeoyl-, feruloyl- and dicaffeoylquinic acids (chlorogenic acids) in infusions from green and medium roasted coffee beans were identified and quantified by reverse phase HPLC with photodiode array and MS³ detection prior to assessment of the antioxidant activity using an HPLC system with post-column on-line antioxidant detection based on 2,2'-azinobis-3-ethylbenzothiazoline-6-sulphonic acid radical scavenging activity. Caffeoylquinic acids were the most abundant antioxidants and roasting induced isomerisation with a decline in 5-O-caffeoylquinic acid and concomitant increases in the 3- and 4
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Caro-Gómez, Erika, Jelver Sierra, Juan Escobar, et al. "Green Coffee Extract Improves Cardiometabolic Parameters and Modulates Gut Microbiota in High-Fat-Diet-Fed ApoE-/- Mice." Nutrients 11, no. 3 (2019): 497. http://dx.doi.org/10.3390/nu11030497.

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Chlorogenic acids (CGA) are the most abundant phenolic compounds in green coffee beans and in the human diet and have been suggested to mitigate several cardiometabolic risk factors. Here, we aimed to evaluate the effect of a water-based standardized green coffee extract (GCE) on cardiometabolic parameters in ApoE-/- mice and to explore the potential underlying mechanisms. Mice were fed an atherogenic diet without (vehicle) or with GCE by gavage (equivalent to 220 mg/kg of CGA) for 14 weeks. We assessed several metabolic, pathological, and inflammatory parameters and inferred gut microbiota co
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Santiago, Wilder Douglas, Alexandre Rezende Teixeira, Juliana de Andrade Santiago, et al. "Development and validation of chromatographic methods to quantify organic compounds in green coffee (Coffea arabica) beans." AUGUST 2020, no. 14(08):2020 (August 20, 2020): 1275–82. http://dx.doi.org/10.21475/ajcs.20.14.08.p2433.

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Coffee is one of the oldest and most consumed beverages. The raw material for obtaining a good quality coffee drink is the grain. Bioactive compounds and organic acids in coffee beans are reflections of a series of attributes that, together, confer to the coffee peculiar flavor and aroma. This study aimed to identify trigonelline, chlorogenic acid, caffeine and organic acids in green coffee beans, and to validate the chromatographic method using High-Performance Liquid Chromatography (HPLC). Coffea arabica green coffee beans were used in this experiment. Trigonelline, chlorogenic acid, caffein
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Socała, Katarzyna, Aleksandra Szopa, Anna Serefko, Ewa Poleszak, and Piotr Wlaź. "Neuroprotective Effects of Coffee Bioactive Compounds: A Review." International Journal of Molecular Sciences 22, no. 1 (2020): 107. http://dx.doi.org/10.3390/ijms22010107.

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Coffee is one of the most widely consumed beverages worldwide. It is usually identified as a stimulant because of a high content of caffeine. However, caffeine is not the only coffee bioactive component. The coffee beverage is in fact a mixture of a number of bioactive compounds such as polyphenols, especially chlorogenic acids (in green beans) and caffeic acid (in roasted coffee beans), alkaloids (caffeine and trigonelline), and the diterpenes (cafestol and kahweol). Extensive research shows that coffee consumption appears to have beneficial effects on human health. Regular coffee intake may
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Haile, Mesfin, Hyung Min Bae, and Won Hee Kang. "Comparison of the Antioxidant Activities and Volatile Compounds of Coffee Beans Obtained Using Digestive Bio-Processing (Elephant Dung Coffee) and Commonly Known Processing Methods." Antioxidants 9, no. 5 (2020): 408. http://dx.doi.org/10.3390/antiox9050408.

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There are different types of coffee processing methods. The wet (WP) and dry processing (DP) methods are widely practiced in different parts of coffee-growing countries. There is also a digestive bioprocessing method in which the most expensive coffee is produced. The elephant dung coffee is produced using the digestive bioprocessing method. In the present experiment, the antioxidant activity and volatile compounds of coffee that have been processed using different methods were compared. The antioxidant activity, total phenolic content (TPC), total flavonoid content (TFC), and total tannin con
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Santosa, Kresna Mulya, Supriyadi Supriyadi, Sri Anggrahini, and Yudi Rahmadian. "Sensory Analysis, Caffeine, Chlorogenic Acid and Non-Volatile Taste Compounds of Arabica Coffee (Coffea arabica) Fermented with Sugar Addition for Brew Taste." Indonesian Food and Nutrition Progress 17, no. 2 (2021): 37. http://dx.doi.org/10.22146/ifnp.52241.

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Arabica coffee is the most popular variety of coffee among the people because it has a more complex flavor than other coffee varieties. This study aims to determine sensory properties and non-volatile components in Arabica coffee fermented with sugar addition. The sensory assessment showed that the best cupping score was the samples fermented with the addition of 0.55% fructose with a total score of 85.25 compared to honey (H) and Fullwash (FW) samples. Fermentation with the addition of 0.55% fructose could produce better coffee compared to samples (H) and (FW). Fermentation with the sugar add
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Hutachok, Nuntouchaporn, Pimpisid Koonyosying, Tanachai Pankasemsuk, et al. "Chemical Analysis, Toxicity Study, and Free-Radical Scavenging and Iron-Binding Assays Involving Coffee (Coffea arabica) Extracts." Molecules 26, no. 14 (2021): 4169. http://dx.doi.org/10.3390/molecules26144169.

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We aimed to analyze the chemical compositions in Arabica coffee bean extracts, assess the relevant antioxidant and iron-chelating activities in coffee extracts and instant coffee, and evaluate the toxicity in roasted coffee. Coffee beans were extracted using boiling, drip-filtered and espresso brewing methods. Certain phenolics were investigated including trigonelline, caffeic acid and their derivatives, gallic acid, epicatechin, chlorogenic acid (CGA) and their derivatives, p-coumaroylquinic acid, p-coumaroyl glucoside, the rutin and syringic acid that exist in green and roasted coffee extrac
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Koshiro, Yukiko, Mel C. Jackson, Riko Katahira, Ming-Li Wang, Chifumi Nagai, and Hiroshi Ashihara. "Biosynthesis of Chlorogenic Acids in Growing and Ripening Fruits of Coffea arabica and Coffea canephora Plants." Zeitschrift für Naturforschung C 62, no. 9-10 (2007): 731–42. http://dx.doi.org/10.1515/znc-2007-9-1017.

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Chlorogenic acids are major secondary metabolites found in coffee seeds. The accumulation of chlorogenic acids and free quinic acids was studied in Coffea arabica cv. Tall Mokka and Coffea canephora seeds. Growth stages are specified from I to V, corresponding to rapid expansion and pericarp growth (I), endosperm formation (II), mature (green) (III), ripening (pink) (IV), and fully ripened (red) (V) stages. We detected monocaffeoylquinic acids (3CQA, 4CQA and 5CQA), dicaffeoylquinic acids (3,4diCQA, 3,5diCQA and 4,5diCQA) and a monoferuloylquinic acid (5FQA) in whole fruits (stage I), pericarp
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De Bruyn, Florac, Sophia Jiyuan Zhang, Vasileios Pothakos, et al. "Exploring the Impacts of Postharvest Processing on the Microbiota and Metabolite Profiles during Green Coffee Bean Production." Applied and Environmental Microbiology 83, no. 1 (2016). http://dx.doi.org/10.1128/aem.02398-16.

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ABSTRACT The postharvest treatment and processing of fresh coffee cherries can impact the quality of the unroasted green coffee beans. In the present case study, freshly harvested Arabica coffee cherries were processed through two different wet and dry methods to monitor differences in the microbial community structure and in substrate and metabolite profiles. The changes were followed throughout the postharvest processing chain, from harvest to drying, by implementing up-to-date techniques, encompassing multiple-step metagenomic DNA extraction, high-throughput sequencing, and multiphasic meta
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Husni, Muhammad Ali, Akhmad Kharis Nugroho, Nanang Fakhrudin, and Teuku Nanda Saifullah Sulaiman. "Microencapsulation of Ethyl Acetate Extract from Green Coffee Beans (Coffea Canephora) by Spray Drying Method." Indonesian Journal of Pharmacy, June 28, 2021, 221–31. http://dx.doi.org/10.22146/ijp.1457.

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Coffee contains caffeine and chlorogenic acid (CGA) as the main constituent benefiting human health. Extract of green coffee beans (GCB) has some limitations in terms of its unpleasant flavour, aroma, and phytoconstituents bioactivity. This study aimed to encapsulate the crude ethyl acetate (EtOAc) extracts of Gayo Robusta GCB (Coffea canephora) to overcome its limitation. Microencapsulation was carried out by spray drying method using whey protein concentrate (WPC) as a coating material to produce nutraceutical supplement microparticles. The microparticles size, morphology, and physicochemica
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Dissertations / Theses on the topic "The most abundant chlorogenic acid in green coffee beans"

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Moreira, Ana Sofia Pereira. "Study of modifications induced by thermal and oxidative treatment in oligo and polysaccharides of coffee by mass spectrometry." Doctoral thesis, Universidade de Aveiro, 2016. http://hdl.handle.net/10773/17074.

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Doutoramento em Bioquímica<br>Os polissacarídeos são os componentes maioritários dos grãos de café verde e torrado e da bebida de café. Os mais abundantes são as galactomananas, seguindo-se as arabinogalactanas. Durante o processo de torra, as galactomananas e arabinogalactanas sofrem modificações estruturais, as quais estão longe de estar completamente elucidadas devido à sua diversidade e à complexidade estrutural dos compostos formados. Durante o processo de torra, as galactomananas e arabinogalactanas reagem com proteínas, ácidos clorogénicos e sacarose, originando compostos castanh
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