Determination of chlorogenic acid content in beans and leaves of coffea arabica using UV/Vis spectrometer

Tadesse Dado Adane; Alresawum Asresahegn Yoseph; Gudishe Goroya Kusse

doi:10.5897/ajpac2018.0780

Differences between the Leaf Mycobiome of Coffea arabica and Wild Coffee Species and Their Modulation by Caffeine/Chlorogenic Acid Content

Microorganisms ◽

10.3390/microorganisms9112296 ◽

2021 ◽

Vol 9 (11) ◽

pp. 2296

Author(s):

Leandro Pio de Sousa ◽

Oliveiro Guerreiro Filho ◽

Jorge Maurício Costa Mondego

Keyword(s):

Chlorogenic Acid ◽

Acid Content ◽

Information Seeking ◽

Coffea Arabica ◽

Pathogen Resistance ◽

Quantitative Information ◽

Fungal Species ◽

Its Sequencing ◽

Wild Coffee ◽

The Relationship

The study of microbes associated with the coffee tree has been gaining strength in recent years. In this work, we compared the leaf mycobiome of the traditional crop Coffea arabica with wild species Coffea racemosa and Coffea stenophylla using ITS sequencing for qualitative information and real-time PCR for quantitative information, seeking to relate the mycobiomes with the content of caffeine and chlorogenic acid in leaves. Dothideomycetes, Wallemiomycetes, and Tremellomycetes are the dominant classes of fungi. The core leaf mycobiome among the three Coffea species is formed by Hannaella, Cladosporium, Cryptococcus, Erythrobasidium, and Alternaria. A network analysis showed that Phoma, an important C. arabica pathogen, is negatively related to six fungal species present in C. racemosa and C. stenophylla and absent in C. arabica. Finally, C. arabica have more than 35 times the concentration of caffeine and 2.5 times the concentration of chlorogenic acid than C. stenophylla and C. racemosa. The relationship between caffeine/chlorogenic acid content, the leaf mycobiome, and genotype pathogen resistance is discussed.

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Rapid Spectrophotometric Method for Determination of Chlorogenic Acid in Leaf Tobacco

Journal of AOAC INTERNATIONAL ◽

10.1093/jaoac/46.5.785 ◽

1963 ◽

Vol 46 (5) ◽

pp. 785-790

Author(s):

Elizabeth T Oakley ◽

John O Millham

Keyword(s):

Chlorogenic Acid ◽

Spectrophotometric Method ◽

Acid Content ◽

Ethanolic Extract ◽

Definite Trend ◽

Background Line ◽

Aqueous Ethanolic Extract ◽

Quantitative Procedure

Abstract A simple, rapid, quantitative procedure has been devised to measure chlorogenic acid in a 75% aqueous ethanolic extract of ground tobacco. The absorbance of the extract at 330 mμ is directly proportional to the concentration of chlorogenic acid, provided a suitable background line is drawn to correct for interfering nonpolyphenolic substances. Analysis of a series of eight bright tobacco samples has shown large variations among leaves from different stalk positions, with a very definite trend toward higher chlorogenic acid content nearer the top of the stalk. The chlorogenic acid content of burley tobaccos appears to be extremely low. The precision of replicate analyses has been found to be ± 3%, relative, for virtually all samples analyzed. Many vary less than 1% between duplicate determinations.

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Potential of hyperspectral imaging for nondestructive determination of chlorogenic acid content in Flos Lonicerae

Journal of Food Measurement & Characterization ◽

10.1007/s11694-019-00180-x ◽

2019 ◽

Vol 13 (4) ◽

pp. 2603-2612 ◽

Cited By ~ 3

Author(s):

Qingqing Wang ◽

Yunhong Liu ◽

Xiuwei Gao ◽

Anguo Xie ◽

Huichun Yu

Keyword(s):

Chlorogenic Acid ◽

Hyperspectral Imaging ◽

Acid Content ◽

Nondestructive Determination ◽

Flos Lonicerae

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Preclinical Evaluation of Antiurolithiatic Activity ofViburnum opulusL. on Sodium Oxalate-Induced Urolithiasis Rat Model

Evidence-based Complementary and Alternative Medicine ◽

10.1155/2014/578103 ◽

2014 ◽

Vol 2014 ◽

pp. 1-10 ◽

Cited By ~ 8

Author(s):

Mert İlhan ◽

Burçin Ergene ◽

Ipek Süntar ◽

Serkan Özbilgin ◽

Gülçin Saltan Çitoğlu ◽

...

Keyword(s):

Chlorogenic Acid ◽

Acid Content ◽

High Performance ◽

Fruit Juice ◽

Scientific Evidence ◽

Folk Medicine ◽

Sodium Oxalate ◽

Viburnum Opulus ◽

Urine And Serum

The aim of the present research is to evaluate the antiurolithiatic effect of the various extracts prepared from the fruits ofViburnum opulusL., in regard to its ethnobotanical record. To induce urolithiasis, 70 mg/kg sodium oxalate was injected to the rats which were housed individually in metabolic cages. The test materials were applied during 7 days. Biochemical (urine and serum parameters), histopathological and antioxidant (TBARs, TSH and GSH) assays were conducted. The urine samples were examined by light microscope for the determination of the calcium oxalate crystals. Lyophilized juice ofV. opulus(LJVO) and lyophilized commercial juice ofV. opulus(LCJVO) exerted potential antiurolithiatic activity which was attributed to its diuretic effect along with the inhibitory action on the oxalate levels and free radical production. We also determined the chlorogenic acid content of the LJVO by high-performance liquid chromatography (HPLC). Chlorogenic acid was determined by using Supelcosil LC-18 (250×4.6 mm, 5 µm) column and acetonitrile: water: 0.2%o-phosphoric acid as a mobile phase. The chlorogenic acid content ofV. opuluswas found to be 0.3227 mg/mL in fruit juice. The results obtained in this study have provided a scientific evidence for the traditional usage ofV. opuluson passing kidney stones in Turkish folk medicine.

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The Analysis of Chlorogenic Acid and Caffeine Content and Its Correlation with Coffee Bean Color under Different Roasting Degree and Sources of Coffee (Coffea arabica Typica)

Processes ◽

10.3390/pr9112040 ◽

2021 ◽

Vol 9 (11) ◽

pp. 2040

Author(s):

Chia-Fang Tsai ◽

Irvan Prawira Julius Jioe

Keyword(s):

Chlorogenic Acid ◽

Acid Content ◽

Coffea Arabica ◽

Color Space ◽

Rapid Identification ◽

Coffee Bean ◽

Caffeine Content ◽

Coffee Beans ◽

C Value ◽

Highly Correlated

Coffee is one of the main economic crops in the world and is now widely grown throughout Taiwan. The process of roasting coffee begins with the heating and smooth expansion of raw beans, which leads to changes in appearance and color while affecting the flavor and taste of coffee. So far, most coffee manufacturers have used visual inspection or colorimeter methods to identify differences in coffee quality. Moreover, there is no literature discussing the correlation of roasted bean color with caffeine and chlorogenic acid content. Therefore, the purpose of this experiment was to analyze the chlorogenic acid and caffeine content and their correlation with bean color under different roasting degrees and from different sources to establish basic data for the rapid identification of coffee quality in the future. In this experiment, the coffee Coffea arabica typica from Dongshan, Gukeng, and Sumatra’s Indonesian rainforest was used, and the beans were roasted into four degrees: raw bean, light, medium, and dark roast, to investigate the appearance of the coffee beans and its correlation with caffeine and chlorogenic acid content. The results showed that with a higher roasting degree, caffeine content increased gradually, except for Indonesian beans, but the chlorogenic acid content in all samples showed a declining trend with the increase in roasting degree. The correlation between the chlorogenic acid content and the color space value of the coffee bean color shows that L*, a*, and h° in both ground and unground coffee are highly correlated. The C* value of the ground and unground coffee showed a correlation coefficient of r = 0.159 ns and 0.299 ns, respectively. The correlation between the caffeine content and the color space value of the unground coffee bean shows that the a*, b*, and C* value is highly correlated with the caffeine content. The color space values of ground coffee beans show no correlation with caffeine.

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