Analysis of Chlorogenic Acids and Total Polyphenols in Coffee Beans
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- KOHNO Yoh-ichi
- Japan Food Research Laboratories
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- FUJITA Kazuhiro
- Japan Food Research Laboratories
Bibliographic Information
- Other Title
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- コーヒー豆中のクロロゲン酸類と総ポリフェノールの分析
- アナリティカルレポート コーヒー豆中のクロロゲン酸類と総ポリフェノールの分析
- アナリティカルレポート コーヒーマメ チュウ ノ クロロゲン サンルイ ト ソウ ポリフェノール ノ ブンセキ
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Abstract
The behavior of the chlorogenic acids (CGAs) and total polyphenols by the difference in roast degree of coffee beans was investigated. As samples, Coffea robusta and Coffea arabica from Brazil, six kinds of different roast degree beans and green beans, were used. HPLC/UV was used for the measurement of CGAs. LC separation was performed on a C18 column with a mixture of water–acetonitrile–acetic acid (1000:50:3) including 30 mg L−1 1-hydroxyethane-1,1-diphosphonic acid (HEDP), acetonitrile and methanol as the mobile phase, and calculated as 5-caffeoyl quinic acid (5-CQA). The Folin-Ciocalteu method was used for the measurement of total polyphenols, and calculated as 5-CQA. As the roasting increased, with both varieties, CGAs decreased, although most of the total polyphenols did not change. Therefore, a difference in roasting causes a change concerning the chemical structure of CGAs. However, the change substances had a hydroxyl group, which came from the structure of CGAs, and the possibility that had antioxidant ability was suggested.
Journal
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- BUNSEKI KAGAKU
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BUNSEKI KAGAKU 65 (6), 331-334, 2016
The Japan Society for Analytical Chemistry
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Details 詳細情報について
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- CRID
- 1390001204662440576
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- NII Article ID
- 130005162940
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- NII Book ID
- AN00222633
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- NDL BIB ID
- 027504933
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- ISSN
- 05251931
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- Text Lang
- ja
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- Data Source
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- JaLC
- NDL
- Crossref
- CiNii Articles
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- Abstract License Flag
- Disallowed