Transformation of chlorogenic acids during the coffee beans roasting process

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• 作者：Andrzej L. Dawidowicz ; Rafal Typek
• 关键词：Chlorogenic acids transformation ; Chlorogenic acids degradation ; Chlorogenic acids lactones ; Quinic acid epimers ; Coffee roasting process
• 刊名：European Food Research and Technology
• 出版年：2017
• 出版时间：March 2017
• 年：2017
• 卷：243
• 期：3
• 页码：379-390
• 全文大小：
• 刊物类别：Chemistry and Materials Science
• 刊物主题：Food Science; Analytical Chemistry; Biotechnology; Agriculture; Forestry;
• 出版者：Springer Berlin Heidelberg
• ISSN：1438-2385
• 卷排序：243

文摘

Due to the recently discovered biomedical activity of chlorogen acid, the interest in its physicochemical and pharmaceutical properties has increased. The plant product most frequently mentioned as remarkably rich in this compound is coffee beans. The present paper shows that the roasting process of coffee beans not only leads to the degradation of chlorogenic acid isomers to volatile components, the fact well known from the literature, but also causes their transformation to quinic acid and its epimer and to four chlorogenic acid lactones (basic and epimeric forms of 3- and 4-O-caffeoylquinic acid lactones) and changes the ratios between the amounts of chlorogen acid isomers and dicaffeoylquinic acids isomers. It is also shown that the increase of water content above its standard level in the initial green coffee beans slows down only the changes occurring during the roasting process.