Role of Hydroxycinnamates in Coffee Melanoidin Formation
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During roasting, caffeoylquinic acid concentrations decrease due to transformation into chlorogenic acid lactones and partial incorporation into the production of melanoidin compounds.
“During roasting, CQA concentrations decrease due to transformation into chlorogenic acid lactones [17] and partial incorporation into the production of melanoidin compounds [59,60].”
From Physiochemical Characteristics of Hot and Cold Brew Coffee Chemistry: The Effects of Roast Level and Brewing Temperature on Compound Extraction (2020) · cites this paper as [60]
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Spent coffee grounds: A review on current research and future prospects
Campos-Vega, R., Loarca-Piña, G., Vergara-Castañeda, H. A., & Oomah, B. D. (2015) · Trends in Food Science & Technology · doi:10.1016/j.tifs.2015.04.012 · Cited by 679 · see citing works
Coffee: Biochemistry and Potential Impact on Health
Ludwig, I. A., Clifford, M. N., Lean, M. E. J., Ashihara, H., & Crozier, A. (2014) · Food Funct. · doi:10.1039/c4fo00042k · Cited by 537 · see citing works
Coffee Melanoidins: Structures, Mechanisms of Formation and Potential Health Impacts
Moreira, A. S. P., Nunes, F. M., Domingues, M. R., & Coimbra, M. A. (2012) · Food & Function · doi:10.1039/c2fo30048f · Cited by 346 · see citing works
Coffee components and cardiovascular risk: beneficial and detrimental effects
Godos, J., Pluchinotta, F. R., Marventano, S., Buscemi, S., Li Volti, G., Galvano, F., & Grosso, G. (2014) · International Journal of Food Sciences and Nutrition · doi:10.3109/09637486.2014.940287 · Cited by 210 · see citing works
Extraction of coffee antioxidants: Impact of brewing time and method
Ludwig, I. A., Sanchez, L., Caemmerer, B., Kroh, L. W., De Peña, M. P., & Cid, C. (2012) · Food Research International · doi:10.1016/j.foodres.2012.02.023 · Cited by 185 · see citing works
Rao, N. Z., Fuller, M., & Grim, M. D. (2020) · Foods · doi:10.3390/foods9070902 · Cited by 113 · see citing works
“The extraction behavior and antioxidant activity of melanoidins in coffees have not been fully identified, as the compounds are often co-present in complex mixtures with polysaccharides, proteins, and other phenolic compounds [60].”
BackgroundAssessment of Total (Free and Bound) Phenolic Compounds in Spent Coffee Extracts
Monente, C., Ludwig, I. A., Irigoyen, A., De Peña, M.-P., & Cid, C. (2015) · Journal of Agricultural and Food Chemistry · doi:10.1021/acs.jafc.5b01619 · Cited by 93 · see citing works
An Assessment of the Bioactivity of Coffee Silverskin Melanoidins
Tores de la Cruz, S., Iriondo-DeHond, A., Herrera, T., Lopez-Tofiño, Y., Galvez-Robleño, C., Prodanov, M., Velazquez-Escobar, F., Abalo, R., & del Castillo, M. D. (2019) · Foods · doi:10.3390/foods8020068 · Cited by 57 · see citing works
- Authors
- Nunes, F. M., & Coimbra, M. A.
- Affiliations
- University of Trás-os-Montes and Alto Douro (PT)
- University of Aveiro (PT)
- Corresponding author
- Nunes, Fernando M.
- Venue
- Phytochemistry Reviews
- Published
- 2009-10-30
- Volume
- 9
- Issue
- 1
- Pages
- 171-185
- ISSN
- 1568-7767 (ISSN-L)
- 1572-980X
- OpenAlex
- W1982664338
- Cited by
- 82
- References
- 116
- Citations by year
- 2026: 3 · 2025: 4 · 2024: 10 · 2023: 7 · 2022: 7 · 2021: 6 · 2020: 3 · 2019: 5 · 2018: 2 · 2017: 1 · 2016: 3 · 2015: 5 · 2014: 7 · 2013: 7 · 2012: 8
- FWCI
- 2.87
- Type
- journal article
- Language
- en
- Open access
- closed
- Licence
- www.springer.com/tdm (tdm)
- Locations
- Phytochemistry Reviews (publishedVersion)
- Funders
- Fundação para a Ciência e a Tecnologia
- Topics
- Health Sciences › Medicine › Pharmacology › Coffee research and impacts
- Life Sciences › Agricultural and Biological Sciences › Food Science › Potato Plant Research
- Life Sciences › Agricultural and Biological Sciences › Food Science › Food Chemistry and Fat Analysis
- Keywords
- hydroxycinnamic acids, Maillard reaction, chlorogenic acid derivatives, phenolic compounds, coffee roasting, coffee brews
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Registry, retraction, Cites and statistics results are computed, not judged, with one exception: a printed reference that no index lists is read once by a model before it counts as a citation error. Claims are extracted by a model and kept only when their quote appears verbatim in the text; each cited source is then checked, with a model’s help, for whether it says what the claim relies on. Those verdicts can be wrong — read the claim’s quote and the cited source before relying on one.
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