Chlorogenic acid from coffee beans: evaluating the evidence for a blood pressure–regulating health claim

2017 ◽  
pp. nuw057 ◽  
Author(s):  
Tara B. Loader ◽  
Carla G. Taylor ◽  
Peter Zahradka ◽  
Peter J.H. Jones
Keyword(s):  
Blood Pressure ◽  
Chlorogenic Acid ◽  
Health Claim ◽  
Coffee Beans

scholarly journals The effect of coffee beans roasting on its chemical composition

10.5219/1062 ◽  
2019 ◽  
Vol 13 (1) ◽  
pp. 344-350 ◽  
Author(s):  
Pavel Diviš ◽  
Jaromír Pořízka ◽  
Jakub Kříkala
Keyword(s):  
Acetic Acid ◽  
Lactic Acid ◽  
Formic Acid ◽  
Chlorogenic Acid ◽  
Total Phenolic ◽  
Coffee Beans ◽  
Aroma Characteristics ◽  
Phenolic Substances ◽  
Almost All ◽  
Coffee Cultivation

Drinking coffee has become part of our everyday culture. Coffee cultivation is devoted to over 50 countries in the world, located between latitudes 25 degrees North and 30 degrees South. Almost all of the world's coffee production is provided by two varieties, called ‘Arabica’ and ‘Robusta’ whereas the share of Arabica is 70% of the world's coffee harvest. Green (raw) coffee can not be used to prepare coffee beverages, coffee beans must first be roasted. Roasting coffee and reaching a certain degree of coffee roasting determine its flavor and aroma characteristics. In the present study the fate of sucrose, chlorogenic acid, acetic acid, formic acid, lactic acid, caffeic acid, total phenolic compounds and 5-hydroxymethylfurfural was studied in coffee (Brazil Cerrado Dulce, 100% Arabica) roasted in two ways (Medium roast and Full city roast). It has been found that almost all sucrose has been degraded (96 – 98%) in both roasting ways. During Medium roast 65% of chlorogenic acid contained in green coffee was degraded while during Full city roast it was 85%. During both Medium and Full city roasting, the formation of acetic acid but especially formic and lactic acid was recorded. The highest concentration of organic acids was recorded at Full City roasting at medium roasting times (3.3 mg.g-1 d.w. acetic acid, 1.79 mg.g-1 d.w. formic  acid, 0.65 mg.g-1d.w. lactic acid). The amount of phenolic substances also increased during roasting up to 16.7 mg.g-1 d.w. of gallic acid equivalent. Highest concentrations of 5-hydroxymethylfurfural were measured at medium roasting times at both Medium (0.357 mg.g-1 d.w.) and French city (0.597 mg.g-1 d.w.) roasting temperatures. At the end of roasting, the 5-hydroxymethylfurfural concentration in coffee were 0.237 mg.g-1 d.w. (Medium roast) and 0.095 mg.g-1 d.w. (Full city roast).

Scope and limitations of principal component analysis of high resolution LC-TOF-MS data: the analysis of the chlorogenic acid fraction in green coffee beans as a case study

2011 ◽  
Vol 3 (1) ◽  
pp. 144-155 ◽  
Author(s):  
Nikolai Kuhnert ◽  
Rakesh Jaiswal ◽  
Pinkie Eravuchira ◽  
Rasha M. El-Abassy ◽  
Bernd von der Kammer ◽  
...  
Keyword(s):  
Principal Component Analysis ◽  
High Resolution ◽  
Chlorogenic Acid ◽  
Principal Component ◽  
Green Coffee ◽  
Acid Fraction ◽  
Green Coffee Beans ◽  
Coffee Beans ◽  
Tof Ms

scholarly journals Improvement of Stability and Transdermal Delivery of Bioactive Compounds in Green Robusta Coffee Beans Extract Loaded Nanostructured Lipid Carriers

2018 ◽  
Vol 2018 ◽  
pp. 1-12 ◽  
Author(s):  
Nichcha Nitthikan ◽  
Pimporn Leelapornpisid ◽  
Surapol Natakankitkul ◽  
Wantida Chaiyana ◽  
Monika Mueller ◽  
...  
Keyword(s):  
Chlorogenic Acid ◽  
Radical Scavenging ◽  
Chorioallantoic Membrane ◽  
Nanostructured Lipid Carriers ◽  
Frap Assay ◽  
Antioxidant Power ◽  
Robusta Coffee ◽  
Coffee Beans ◽  
Ferric Reducing Antioxidant Power ◽  
Lipid Peroxidation Inhibition

The aim of this study was to develop green robusta coffee beans extract loaded nanostructured lipid carriers (NLCs) for enhancing dermal application and its efficiency. The green robusta coffee beans extract cultivated in Chumphon (CP) exhibited the highest antioxidant activity in the 2,2-diphenyl-1-picrylhydrazyl (DPPH) radical scavenging assay with IC50 of 34.1 ± 0.9 µg/ml, lipid peroxidation inhibition with percentage inhibition of 38.8 ± 1.7, and ferric reducing antioxidant power (FRAP) assay with a FRAP value of 234.5 ± 12.3 mM FeSO4/g. The extract contained caffeine, chlorogenic acid, and caffeic acid as major compounds. The anti-inflammatory test indicated that CP could decrease the secretion of IL-6 in macrophage cells and caused no irritation to blood vessels on the irritation test by hen’s egg test chorioallantoic membrane (HET-CAM) assay. The particle size of CP-loaded NLCs was 158.1 ± 0.2 nm with a narrow polydispersity index and showed no noticeable difference after the stability test. Entrapment efficacy of CP-loaded NLCs was found to be over 60%. Caffeine and chlorogenic acid in CP-loaded NLCs were released sustainably and penetrated deeper into the skin than the extract in a conventional emulsion. In conclusion, the CP-loaded NLCs can be further used in cosmetics for dermal applications due to good efficacy and safety.

scholarly journals Symbiosal® and lowering of blood pressure and reduced risk of hypertension: evaluation of a health claim pursuant to Article 14 of Regulation (EC) No 1924/2006

EFSA Journal ◽  
2018 ◽  
Vol 16 (7) ◽  
Author(s):  
◽  
Dominique Turck ◽  
Jean‐Louis Bresson ◽  
Barbara Burlingame ◽  
Tara Dean ◽  
...  
Keyword(s):  
Blood Pressure ◽  
Health Claim ◽  
Reduced Risk

Chlorogenic acid (CGA) determination in roasted coffee beans by Near Infrared (NIR) spectroscopy

2014 ◽  
Vol 7 (4) ◽  
pp. 139-142 ◽  
Author(s):  
Jiajia Shan ◽  
Tetsuhito Suzuki ◽  
Diding Suhandy ◽  
Yuichi Ogawa ◽  
Naoshi Kondo
Keyword(s):  
Chlorogenic Acid ◽  
Near Infrared ◽  
Nir Spectroscopy ◽  
Roasted Coffee ◽  
Coffee Beans ◽  
Roasted Coffee Beans

scholarly journals Optimization of Chlorogenic Acid Extraction from Green Coffee Beans Using Response Surface Methodology

2019 ◽  
Vol 2 (1) ◽  
pp. 332-342
Author(s):  
Ha Thi Ngoc Lai ◽  
Phuong Viet Nguyen ◽  
Hoai Thi Tran ◽  
Viet Ha Thi Dao ◽  
Ha Hai Hoang
Keyword(s):  
Response Surface Methodology ◽  
Chlorogenic Acid ◽  
Response Surface ◽  
Biological Properties ◽  
Acid Extraction ◽  
Green Coffee ◽  
Solid Ratio ◽  
Green Coffee Beans ◽  
Coffee Beans ◽  
Experimental Values

Chlorogenic acid is a natural antioxidant that is widespread in the plant kingdom and can be found at a high content level in green coffee beans. This secondary metabolite in green coffee beans has potent biological properties including antioxidant, anti-inflammatory, anti-cancer, anti-obesity, anti-hypertension, and anticonvulsant. In this study, the extraction of chlorogenic acid from Vietnamese green coffee beans was optimized using the response surface methodology. A second-order polynomial model with three important variables (liquid-to-solid ratio, temperature, and extraction time) was used. A rotatable central composite design consisting of 21 experimental runs with three replicates at the center point was applied to describe the experimental data. The experimental results properly conformed to the constructed model (R2 = 0.8549). The optimized conditions were as follows: 40% ethanol (v/v), a liquid-to-solid ratio of 11.77, at 85oC for 64 min. Four extractions were performed in parallel using the optimal conditions to validate the model. The experimental values highly agreed with the predicted value (P <0.05).

scholarly journals The Effect of Orlistat, Green Coffee Bean Extract, and Its Combinations on Lipid Profi le and Adiponectin Levels

Jurnal NERS ◽  
2017 ◽  
Vol 9 (1) ◽  
pp. 26 ◽  
Author(s):  
Joko Setyono ◽  
Dwi Adi Nugroho ◽  
Mustofa Mustofa ◽  
Saryono Saryono
Keyword(s):  
Chlorogenic Acid ◽  
Water Extract ◽  
Ethanol Extract ◽  
Control Group ◽  
Coffee Bean ◽  
Green Coffee ◽  
Green Coffee Beans ◽  
Coffee Beans ◽  
Significant Difference ◽  
Obese Rats

Introduction: Obesity prevalence is estimated increases, reached 19.1% of the population aged 15 years and over. This study aimed to determine the differences of the anti- obesity effect of orlistat, an extract of green coffee beans (Coffea canephora robusta), and its combination to the adiponectin levels and lipid profi le. Method: This research was true experimental post -test only with control group design with completely randomized design (CRD). Experimental animals (Rattus novergicus) were divided into 6 group, group 1 ( negative control ), group 2 ( positive control ), group 3 was group of obese rats fed orlistat dose of 15.9 mg/kg, group 4 was the group of obese rats were fed ethanol extract of green coffee beans dose of 400 mg/kg, group 5 was the group of obese rats were given water extract of green coffee beans dose of 400 mg/kg, and group 6 was group of obese rats were fed a combination of orlistat dose of 15.9 mg/kgand ethanol extract of green coffee beans at a dose of 400 mg/kg. Lipid profi les and adiponectin levels were measured with a spectrophotometer at 500nm absorbance. The data were analyzed by one-way ANOVA, and then post hoc Least Significant Difference (LSD) with α = 0.05. Result: Ethanol extract of green coffee is more effi cient in lowering LDL cholesterol, increasing HDL cholesterol, and lowering the total cholesterol levels on HFD diet-induced mice, but there was no difference in lowering triglycerides . The combination of ethanol extract of green coffee with orlistat showedthe increasing of adiponectin levels were highest than the other treatment groups. Discussion: The ethanol extract of green coffee readily diffuses through the digestive tract epithelium. Green coffee contains chlorogenic acid active compounds that can increase the body’s metabolism, increase fatty acid oxidation, reduce levels of triglycerides in the liver, and working to inhibit lipase and amylase pancreaticenzymes. In addition to chlorogenic acid, polyphenol content in coffee is also potentially reduce visceral fat accumulation. Preparations extract by ethanol allows the absorption process is done effi ciently and quickly.Keywords: obesity, orlistat, greencoffee, lipid profi le, adiponectin

scholarly journals Kinetika Reaksi Penurunan Kafein dan Asam Klorogenat Biji Kopi Robusta melalui Pengukusan Sistem Tertutup

2018 ◽  
Vol 38 (1) ◽  
pp. 105
Author(s):  
Sapto Kuncoro ◽  
Lilik Sutiarso ◽  
Joko Nugroho Wahyu Karyadi ◽  
Rudiati Evi Masithoh
Keyword(s):  
Chlorogenic Acid ◽  
Arrhenius Equation ◽  
Order Reaction ◽  
First Order Reaction ◽  
Chlorogenic Acids ◽  
First Order ◽  
Robusta Coffee ◽  
Coffee Beans ◽  
Energy Activation ◽  
Acid Reduction

This study was aimed to examine the correlation between temperature and duration of steaming on caffeine and chlorogenic acid reduction as well as to determine energy activation (Ea) according to Arrhenius equation. About 750 g of Robusta coffee was steamed by autoclaving at 100, 110, 120 °C for 1, 2, 3, 4, 5, 6 and 7 hours. The study was conducted in 3 replications. Analyses of caffeine and chlorogenic acid were performed using HPLC.  Steaming coffee beans at 100, 110 and 120 °C resulted in the highest decrease of caffeine and chlorogenic acids content for 7 hours by 13%, 18% and 25% for caffeine; and by 37%, 50% and 59% for chlorogenic acids. At all temperatures investigated, decaffeination and chlorogenic acid reduction followed first order reaction. The decaffeination equation at 100 °C, 110 °C and  120 °C followed equation of  y = -0.019x + 0.862, y = -0.023x + 0.820, and y = -0.033x + 0.759, respectively. Meanwhile, the chlorogenic acid reduction at 100 °C, 110 °C,  and 120 °C followed equation of y = -0.071x + 1.421, y = -0.089x + 1.271, and y = -0.120x + 1.201. Activation energies of decaffeination and chlorogenic acid reduction were 33,543.66 kJ/mol K and 31,934.91 kJ/mol K, respectively. ABSTRAKPenelitian ini bertujuan untuk mengkaji hubungan antara suhu dan lama pengukusan terhadap penurunan kandungan kafein dan asam klorogenat serta menentukan energi aktivasi (Ea) dengan pendekatan persamaan Arrhenius. Biji kopi Robusta masing-masing seberat 750 g dikukus dalam autoklaf (sistem tertutup) pada suhu 100, 110, dan 120 °C masing-masing selama 1, 2, 3, 4, 5, 6, dan 7 jam. Penelitian dilakukan dengan 3 kali ulangan. Analisis kafein dan asam klorogenat dilakukan menggunakan HPLC. Pengukusan biji kopi pada suhu 100, 110, dan 120 °C, menghasilkan penurunan kandungan kafein dan asam klorogenat tertinggi pada pengukusan selama 7 jam. Penurunan kandungan kafein selama 7 jam pada suhu pengukusan 100, 110, dan 120 °C berturut-turut 13%, 18%, dan 25%. Kandungan asam klorogenat mengalami penurunan 37%, 50%, dan 59% berturut-turut pada suhu 100, 110, dan 120 °C.  Pada semua suhu yang diuji, penurunan kafein dan asam klorogenat mengikuti reaksi orde satu. Penurunan kafein mengikuti persamaan y = -0,019x + 0,862,  y = -0,023x + 0,820, dan y = -0,033x + 0,759, sedangkan untuk asam klorogenat mengikuti persamaan y = -0,071x + 1,421,  y = -0,089x + 1,271, dan y = -0,120x + 1,201. Besarnya energi aktivasi penurunan kafein dan asam klorogenat berturut turut adalah 33.543,66 kJ/molK dan 31.934,91 kJ/Mok.

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