The effect of processing on chlorogenic acid content of commercially available coffee
The effect of processing on chlorogenic acid content of commercially available coffee
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DOI：
10.1016/j.foodchem.2013.06.014
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发表时间：
2013-12-15
期刊：
影响因子：
8.8
通讯作者：
Spencer, Jeremy P. E.
中科院分区：
文献类型：
--
作者：
Mills, Charlotte E.;Oruna-Concha, Maria Jose;Spencer, Jeremy P. E.
绿原酸（CGA）是一类多酚，以其健康益处而闻名。这些化合物进行了鉴定和定量，使用LC-MS和HPLC，在市售的咖啡，在不同的加工条件。对研磨咖啡和速溶咖啡的分析表明，在所有18个测试样品中存在咖啡酰奎尼酸（CQA）、阿魏酰奎尼酸（FQA）和二咖啡酰奎尼酸（diCQA）。5-CQA的含量最高，占总CGA的25 - 30%;随后的相对含量为：4-CQA > 3-CQA > 5-FQA > 4-FQA > diCQA（3，4、3，5和4，5-diCQA的总和）。CGA含量变化很大（27.33-121.25 mg/200 ml咖啡冲泡物），主要由咖啡豆烘焙的程度驱动（大量烘焙对CGA含量有不利影响）。这些结果突出了商业咖啡中CGA量的广泛范围，并表明咖啡选择在向消费者提供最佳CGA摄入量方面很重要。(C)2013爱思唯尔有限公司保留所有权利。
Chlorogenic acids (CGA) are a class of polyphenols noted for their health benefits. These compounds were identified and quantified, using LC-MS and HPLC, in commercially available coffees which varied in processing conditions. Analysis of ground and instant coffees indicated the presence of caffeoylquinic acids (CQA), feruloylquinic acids (FQA) and dicaffeoylquinic acids (diCQA) in all 18 samples tested. 5-CQA was present at the highest levels, between 25 and 30% of total CGA; subsequent relative quantities were: 4-CQA > 3-CQA > 5-FQA > 4-FQA > diCQA (sum of 3,4, 3,5 and 4,5-diCQA). CGA content varied greatly (27.33-121.25 mg/200 ml coffee brew), driven primarily by the degree of coffee bean roasting (a high amount of roasting had a detrimental effect on CGA content). These results highlight the broad range of CGA quantity in commercial coffee and demonstrate that coffee choice is important in delivering optimum CGA intake to consumers. (C) 2013 Elsevier Ltd. All rights reserved.