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Comprehensive characterization of hydroxycinnamoyl derivatives in green and roasted coffee beans: A new group of methyl hydroxycinnamoyl quinate.

ABSTRACT: The aim of this study was to quantitatively characterize 19 green and roasted coffee beans by ultra-performance liquid chromatography coupled with diode array detector and quadrupole time-of-flight mass spectrometry. A total of 57 phenolic acids including nine methyl ester of mono-, di-caffeoylquinic acid, and feruloylquinic acid were identified. The methyl hydroxycinnamoyl quinates are reported for the first time from Coffea arabica and Coffea robusta. The total phenolic content ranged from 5628 ± 227 to 8581 ± 109 mg/100 g dry weight (DW) in green, and from 791 ± 63 to 1891 ± 37 mg/100 g DW roasted beans. The methyl caffeoylquinates accounted for 2.1% of the total phenolic acids. The result suggested that the phenolic composition was affected by the type of species, cultivars, and roasting process. Hence, to retain the balance between health beneficial phenolics and sensory attributes, optimization of roasting condition specific to the cultivar type substantially required.

SUBMITTER: Asamenew G

PROVIDER: S-EPMC6694859 | biostudies-literature | 2019 Jun

REPOSITORIES: biostudies-literature

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Comprehensive characterization of hydroxycinnamoyl derivatives in green and roasted coffee beans: A new group of methyl hydroxycinnamoyl quinate.

Asamenew Gelila G Kim Heon-Woong HW Lee Min-Ki MK Lee Seon-Hye SH Lee Suji S Cha Youn-Soo YS Lee Sang Hoon SH Yoo Seon Mi SM Kim Jung-Bong JB

Food chemistry: X 20190523

The aim of this study was to quantitatively characterize 19 green and roasted coffee beans by ultra-performance liquid chromatography coupled with diode array detector and quadrupole time-of-flight mass spectrometry. A total of 57 phenolic acids including nine methyl ester of mono-, di-caffeoylquinic acid, and feruloylquinic acid were identified. The methyl hydroxycinnamoyl quinates are reported for the first time from <i>Coffea arabica</i> and <i>Coffea robusta.</i> The total phenolic content r ...[more]

PMID: 31432017

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Project description:The current study investigates the phytochemical composition of coffee plant organs and their corresponding antioxidant capacities compared to green and roasted coffee beans. HPLC analysis indicated that the investigated compounds were present in all organs except mangiferin, which was absent in roots, stems and seeds, and caffeine, which was absent in stems and roots. Total phytochemicals were highest in the green beans (GB) at 9.70 mg g-1 dry weight (DW), while roasting caused a 66% decline in the roasted beans (RB). This decline resulted more from 5-CQA and sucrose decomposition by 68% and 97%, respectively, while caffeine and trigonelline were not significantly thermally affected. Roasting increased the total phenolic content (TPC) by 20.8% which was associated with an increase of 68.8%, 47.5% and 13.4% in the antioxidant capacity (TEAC) determined by 2,2-diphenyl-1-picryl hydrazyl radical (DPPH), 2,2-azino bis (3-ethyl benzothiazoline-6-sulphonic acid) radical (ABTS) and Ferric ion reducing antioxidant power (FRAP) assays, respectively. Amongst the leaves, the youngest (L1) contained the highest content at 8.23 mg g-1 DW, which gradually reduced with leaf age to 5.57 mg g-1 DW in the oldest (L6). Leaves also contained the highest TPC (over 60 mg g-1 GAE) and exhibited high TEAC, the latter being highest in L1 at 328.0, 345.7 and 1097.4, and least in L6 at 304.6, 294.5 and 755.1 µmol Trolox g-1 sample for the respective assays. Phytochemical accumulation, TPC and TEAC were least in woody stem (WS) at 1.42 mg g-1 DW; 8.7 mg g-1 GAE; 21.9, 24.9 and 110.0 µmol Trolox g-1 sample; while herbaceous stem (HS) contained up to 4.37 mg g-1 DW; 27.8 mg g-1 GAE; 110.9, 124.8 and 469.7 µmol Trolox g-1 sample, respectively. Roots contained up to 1.85 mg g-1 DW, 15.8 mg-1 GAE and TEAC of 36.8, 41.5 and 156.7 µmol Trolox g-1 sample. Amongst the organs, therefore, coffee leaves possessed higher values than roasted beans on the basis of phytochemicals, TPC and TEAC. Leaves also contain carotenoids and chlorophylls pigments with potent health benefits. With appropriate processing methods, a beverage prepared from leaves (coffee leaf tea) could be a rich source of phytochemicals and antioxidants with therapeutic and pharmacological values for human health.

Dataset Information

Comprehensive characterization of hydroxycinnamoyl derivatives in green and roasted coffee beans: A new group of methyl hydroxycinnamoyl quinate.

Publications

Comprehensive characterization of hydroxycinnamoyl derivatives in green and roasted coffee beans: A new group of methyl hydroxycinnamoyl quinate.

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