Cited by 194Coffee research and impactsFood Chemistry and Fat AnalysisFermentation and Sensory Analysis

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A study of the effect of roasting on the chlorogenic acid composition of coffee using HPLC

Trugo, L.C., Macrae, R.·1984·Food Chemistry

DOI 10.1016/0308-8146(84)90006-2

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“The decrease in sucrose level may reach 98% during roasting (Trugo and Macrae, 1984).”
Background
Effect of Sugar Addition (Torrefacto) during Roasting Process on Antioxidant Capacity and Phenolics of Coffee
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“Loss of phenolic compounds during roasting is very well known and losses of 8- 10% for every 1% loss of dry matter (Clifford, 1997; Clifford, 1999; Clifford, 2000) up to 95% of the chlorogenic acid content in green coffee with drastic roasting conditions (Trugo & Macrae, 1984) were reported.”
Background
Determining the impact of roasting degree, coffee to water ratio and brewing method on the sensory characteristics of cold brew Ugandan coffee
Seninde, D. R., Chambers, E., & Chambers, D. (2020) · Food Research International · doi:10.1016/j.foodres.2020.109667 · Cited by 51
Chemical characterization and antioxidant properties of a new coffee blend with cocoa, coffee silverskin and green coffee minimally processed
Ribeiro, V. S., Leitão, A. E., Ramalho, J. C., & Lidon, F. C. (2014) · Food Research International · doi:10.1016/j.foodres.2014.05.003 · Cited by 52
Puffing, a novel coffee bean processing technique for the enhancement of extract yield and antioxidant capacity
Kim, W., Kim, S., Kim, D., Kim, B., & Baik, M. (2017) · Food Chemistry · doi:10.1016/j.foodchem.2017.07.161 · Cited by 49
Coffee as a speciality and functional beverage
Farah, A. (2009) · Elsevier eBooks · doi:10.1533/9781845695569.3.370 · Cited by 52
Selective enzymatic hydrolysis of chlorogenic acid lactones in a model system and in a coffee extract. Application to reduction of coffee bitterness
Kraehenbuehl, K., Pagé-Zoerkler, N., Mauroux, O., Gartenmann, K., Blank, I., & Bel‐Rhlid, R. (2016) · Food Chemistry · doi:10.1016/j.foodchem.2016.09.055 · Cited by 49
“…of a water molecule from the quinic acid moiety and the formation of an intramolecular ester bond as shown by previous studies (Farah, de Paulis, Trugo, & Martin, 2005; Jaiswal, Matei, Golon, Witt, & Kuhnert, 2012; Kaiser, Birkholz, Colomban, Navarini, & Engelhardt, 2013; Trugo & Macrae, 1984).”
Method
Green coffee extract enhances oxidative stress resistance and delays aging in Caenorhabditis elegans
Amigoni, L., Stuknytė, M., Ciaramelli, C., Magoni, C., Bruni, I., Noni, I. D., Airoldi, C., Regonesi, M. E., & Palmioli, A. (2017) · Journal of Functional Foods · doi:10.1016/j.jff.2017.03.056 · Cited by 50
Review of Analytical Methods to Detect Adulteration in Coffee
Wang, X., Lim, L., & Fu, Y. (2020) · Journal of AOAC International · doi:10.1093/jaocint/qsz019 · Cited by 48
Ecological quality as a coffee quality enhancer. A review
Torrez, V., Benavides-Frías, C., Jacobi, J., & Speranza, C. I. (2023) · Agronomy for Sustainable Development · doi:10.1007/s13593-023-00874-z · Cited by 50
“These are present in high concentrations in green coffee beans (41–113 g kg−1) and are determinants of cup quality (Carrelli et al. 1974; Clifford and Wight 1976; Trugo and Macrae 1984; Variyar et al. 2003; Farah et al. 2006; Farah 2012).”
Background
Chlorogenic acid (CGA) determination in roasted coffee beans by Near Infrared (NIR) spectroscopy
Shan, J., Suzuki, T., Suhandy, D., Ogawa, Y., & Kondo, N. (2014) · Engineering in Agriculture Environment and Food · doi:10.1016/j.eaef.2014.08.003 · Cited by 42
“At present, high-performance liquid chromatography (HPLC) is the standard method used to quantify CGA concentration in instant coffee (Trugo and Macrae, 1984a), as well as in green and roasted coffee beans (Trugo and Macrae, 1984b).”
BackgroundMethod
In vitrostudies on the stability in the proximal gastrointestinal tract and bioaccessibility in Caco-2 cells of chlorogenic acids from spent coffee grounds
Monente, C., Ludwig, I. A., Stalmach, A., Peña, M.-P. D., Cid, C., & Crozier, A. (2015) · International Journal of Food Sciences and Nutrition · doi:10.3109/09637486.2015.1064874 · Cited by 44
“…(CoQA), caffeoyl-feruolylqunic aicd (CFQA), caffeoylqunic acid-lactone (CQAL), and feruloylqunic acid-lactone (FQAL) was performed using a 5-CQA calibration curve combined with molar extinction coefficients of the respective compound as reported by Trugo & Macrae (1984) and Farah et al. (2005).”
Method
Roasted and green coffee extracts show antioxidant and cytotoxic activity in myoblast and endothelial cell lines in a cell specific manner
Priftis, A., Panagiotou, E. M., Lakis, K., Plika, C., Halabalaki, M., Ntasi, G., Veskoukis, A. S., Stagos, D., Skaltsounis, A., & Kouretas, D. (2018) · Food and Chemical Toxicology · doi:10.1016/j.fct.2018.02.029 · Cited by 42
How to distinguish between cinnamoylshikimate esters and chlorogenic acid lactones by liquid chromatography–tandem mass spectrometry
Jaiswal, R., Matei, M. F., Ullrich, F., & Kuhnert, N. (2011) · Journal of Mass Spectrometry · doi:10.1002/jms.1972 · Cited by 42
Effect of Cellulases, Solvent Type and Particle Size Distribution on the Extraction of Chlorogenic Acid and Other Phenols from Spent Coffee Grounds
Pinelo, M., Tress, A. G., Pedersen, M., Arnous, A., & Meyer, A. S. (2007) · American Journal of Food Technology · doi:10.3923/ajft.2007.641.651 · Cited by 41
Chlorogenic Acids from Coffee
Narita, Y., & Inouye, K. (2014) · Elsevier eBooks · doi:10.1016/b978-0-12-409517-5.00021-8 · Cited by 43
Insight into the Mechanism of Coffee Melanoidin Formation Using Modified “in Bean” Models
Nunes, F. M., Cruz, A. C. S., & Coimbra, M. A. (2012) · Journal of Agricultural and Food Chemistry · doi:10.1021/jf301527e · Cited by 44
Production, productivity, quality and chemical composition of Ethiopian coffee
Worku, M. (2023) · Cogent Food & Agriculture · doi:10.1080/23311932.2023.2196868 · Cited by 37
Effect of Roasting Levels and Drying Process of Coffea canephora on the Quality of Bioactive Compounds and Cytotoxicity
Guimarães, D. D. A. B., de Abreu, J. P., Jordão, N., da Rosa, J. S., Freitas‐Silva, O., & Teodoro, A. J. (2018) · International Journal of Molecular Sciences · doi:10.3390/ijms19113407 · Cited by 37
“The levels of chlorogenic acids and caffeic acid were determined by HPLC, as adapted by Trugo and Macrae [65], using a Waters Alliance 2695 chromatograph, 2996 PDA and Empower® software (Waters, Milford, MA, USA).”
Method
Distribution of Major Chlorogenic Acids and Related Compounds in Brazilian Green and Toasted Ilex paraguariensis (Maté) Leaves
Lima, J. D. P., Farah, A., King, B., de Paulis, T., & Martin, P. R. (2016) · Journal of Agricultural and Food Chemistry · doi:10.1021/acs.jafc.6b00276 · Cited by 40
Chemical profiles of Robusta and Arabica coffee by ESI(−)FT-ICR MS and ATR-FTIR: a quantitative approach
Correia, R. M., Loureiro, L. B., Rodrigues, R. R. T., da Costa, H. B., de Oliveira, B. G., Filgueiras, P. R., Thompson, C. J., Lacerda, V., & Romão, W. (2016) · Analytical Methods · doi:10.1039/c6ay02501c · Cited by 34
From heat to flavor: Unlocking new chemical signatures to discriminate Wuyi rock tea under light and moderate roasting
Peng, Y., Du, Z., Wang, X., Wu, R., Zheng, C., Han, W., Liu, L., Gao, F., Liu, G., Liu, B., et al. (2023) · Food Chemistry · doi:10.1016/j.foodchem.2023.137148 · Cited by 31
N-Methylpyridinium, a degradation product of trigonelline upon coffee roasting, stimulates respiratory activity and promotes glucose utilization in HepG2 cells
Riedel, A., Hochkogler, C. M., Lang, R., Bytof, G., Lantz, I., Hofmann, T. F., & Somoza, V. (2013) · Food & Function · doi:10.1039/c3fo60320b · Cited by 32
4-Caffeoyl-1,5-quinide in roasted coffee inhibits [3H]naloxone binding and reverses anti-nociceptive effects of morphine in mice
de Paulis, T., Commers, P. A., Farah, A., Zhao, J., McDonald, M. P., Galici, R., & Martin, P. (2004) · Psychopharmacology · doi:10.1007/s00213-004-1876-9 · Cited by 30
“…of the extracts with those of normally prepared instant coffee, we analyzed regular and decaffeinated samples by HPLC. Decaffeinated instant coffee 0.5 g was dissolved in 100 ml water and the brown solution was clarified using Carrez reagents, according to Trugo and Macrae (1984a) as follows.”
MethodInfluential
Effect of falling‐film freeze concentration on bioactive compounds in aqueous coffee extract
Correa, L. J., Ruiz, R. Y., & Moreno, F. L. (2018) · Journal of Food Process Engineering · doi:10.1111/jfpe.12606 · Cited by 29
“The method reported by Vignoli et al. (2011) was used with modifications.”
MethodResult
Biochemical Aspects of Coffee Fermentation
Cardoso, W. S., Agnoletti, B. Z., de Freitas, R., Pinheiro, F. D. A., & Pereira, L. L. (2020) · Food engineering series · doi:10.1007/978-3-030-54437-9_4 · Cited by 29
Acute effects of light and dark roasted coffee on glucose tolerance: a randomized, controlled crossover trial in healthy volunteers
Rakvaag, E., & Dragsted, L. O. (2015) · European Journal of Nutrition · doi:10.1007/s00394-015-1032-9 · Cited by 29
“Other isomers than the CQA typically account for 10–20 % of the total CGA content in roasted coffee [31, 48], which means that the absolute CGA content of the tested coffee beverages may have been somewhat higher than what we were able to quantify.”
Background
Coffee Intake
Cornelis, M. C. (2012) · Progress in molecular biology and translational science · doi:10.1016/b978-0-12-398397-8.00012-5 · Cited by 27
Investigation of CO2 precursors in roasted coffee
Wang, X., & Lim, L. (2016) · Food Chemistry · doi:10.1016/j.foodchem.2016.09.095 · Cited by 29

Authors: Trugo, L. C., & Macrae, R.
Affiliations: University of Reading (GB)
Venue: Food Chemistry
Publisher: Elsevier BV
Published: 1984-01
Volume: 15
Issue: 3
Pages: 219-227
ISSN: 0308-8146 (ISSN-L)
DOI: 10.1016/0308-8146(84)90006-2
OpenAlex: W2055909988
Cited by: 194
References: 9
Citations by year: 2026: 3 · 2025: 7 · 2024: 8 · 2023: 9 · 2022: 8 · 2021: 8 · 2020: 15 · 2019: 4 · 2018: 7 · 2017: 14 · 2016: 16 · 2015: 8 · 2014: 14 · 2013: 10 · 2012: 10
FWCI: 1.22
Type: journal article
Language: en
Open access: closed
Licence: www.elsevier.com/tdm/userlicense/1.0/ (tdm)
Locations: Food Chemistry (publishedVersion)
Funders: Universidade Federal do Rio de Janeiro
Topics: Health Sciences › Medicine › Pharmacology (medical) › Coffee research and impacts
Life Sciences › Agricultural and Biological Sciences › Food Science › Food Chemistry and Fat Analysis
Life Sciences › Agricultural and Biological Sciences › Food Science › Fermentation and Sensory Analysis
Keywords: chlorogenic acid, coffee roasting, Coffea arabica, Coffea canephora, roasting degree, coffee flavor, isomer composition

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A study of the effect of roasting on the chlorogenic acid composition of coffee using HPLC

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