Evaluation of chlorogenic acid and total phenolic content of green coffee (Coffea canephora) dried beans

Abstract

Chlorogenic acids are a group of cinnamic acid derivatives with biological effects mostly related to their antioxidant and antiinflammatory activities. This paper aims to determine the chlorogenic acid (CGA) and total phenolic (TP) concentration in various solvent extracts of green coffee beans (Coffea canephora syn. Coffea robusta). Also, the influence of brewing time (water at 90 °C) on the extraction of CGA was analyzed. 70% methanol and 70% 2-propanol were the most effective solvents in extraction of CGA from dried grinded green coffee beans of C. canephora (34.80±0.21 mg CQAE/g d.w. and 31.20±0.32 mg CQAE/g d.w., respectively). The most important CGA concentration was registered after 10 to 15 minute of coffee brewing (38.20±0.24 mg CQAE/g d.w.), when CGA represents approximately 45% of total phenolic compounds. Data obtained are useful both for experts from the food (functional food) and pharmaceutical industry, and also for traders and consumers.