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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Background
Validation of an isocratic HPLC method based on the use of ABZ+ plus phase for the simultaneous determination of methylxantines, chlorogenic acid, some hydroxy-benzoic and hydroxy-cinnamic acids. application to cocoa, coffee, tea and cola-drinks
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“chlorogenic acid(29,30)를 비롯하여 배전공정 중 화학적으로 쉽게 분해되어 형성하는 caffeic acid, cinnamic acid 및 ferulic acid 등 의 함량 역시 아라비카종에 비해 로부스타종에서 높다고 보고되 어 있다(31-33).”
Validation of an isocratic HPLC method based on the use of ABZ+ plus phase for the simultaneous determination of methylxantines, chlorogenic acid, some hydroxy-benzoic and hydroxy-cinnamic acids. Application to cocoa, coffee, tea and cola-drinks
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Tea, Coffee and Cocoa
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Coffea canephora
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Change of Proximate Composition, Antioxidant Activity, and Ginsenoside Content of White Ginseng with Different Roasting Conditions
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Coffee
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“As a secondary effect, [14] demonstrated that higher roasting temperatures led to the breakdown of CGA, yielding reduced extraction concentrations and leading to a reduction in acidity levels.”
Background
DETEKSI PEMALSUAN KOPI LUWAK MENGGUNAKAN SIFAT BIOLISTRIK DAN JARINGAN SARAF TIRUAN
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Bermúdez-Rojas, T., & Li, D. (2009)
Multi-element Stable Isotope Analysis of Alkylpyrazines and Pyridine from Roast Coffee
Preston, C. (2008) · Online Publication Service of Würzburg University (Würzburg University)
Efeito da bebida de café descascado sobre a atividade antioxidante, os parâmetros hematológicos e bioquímicos em ratos Peeled coffee brew effect in the antioxidant activity hematological and biochemical parameters in rats
da Silveira, S. M., Maria, C., de Abreu, P., de Menezes, H. C., de Araujo, F. B., Gualberto, R., Alvarenga, F., Gouvêa, C. M. C. P., & Paiva, C. (2009)
EFFECT OF pH AND TEMPERATURE ON THE BINDING INTERACTIONS OF CAFFEINE AND CHLOROGENIC ACID WITH SODIUM CASEINATE
Kong, E. S. (2013) · DigitalCommons - CalPoly (California State Polytechnic University) · doi:10.15368/theses.2013.34
“Green coffee beans subjected to severe roasting conditions can result in up to 95% loss of CGA (Trugo & Macrae, 1984).”
Background
PHYSICOCHEMICAL CHARACTERIZATION OF OIL FROM GREEN AND ROASTED COFFEE
Raba, D. N. (2014) · International Multidisciplinary Scientific GeoConference SGEM ... · doi:10.5593/sgem2014/b53/s21.040
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(2016) · CRC Press eBooks · doi:10.1201/9781315371153-4
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Kim, H., Suh, H.-J., Shin, J.-Y., Hwang, J.-H., & Yu, K. (2016) · The Korean Journal of Food And Nutrition · doi:10.9799/ksfan.2016.29.1.001
“원두커피의 항산화활성 역 시 아라비카종에 비해 로부스타종에서 높다고 알려져 있으 며, 항산화활성에 관여하는 성분으로는 chlorogenic acid(Sato 등 2011; Yen 등 2005)를 비롯하여 배전공정 중 화학적으로 쉽게 분해되어 형성하는 caffeic acid, cinnamic acid 및 ferulic acid 등의 함량 역시 아라비카종에 비해 로부스타종에서 높 다고 이미 보고되어 있다(Trugo & Macrae 1984a; Trugo & Macrae 1984b; Clifford & Jarvis 1988).”
Análise comparativa da composição química de cafés do cerrado mineiro e do sul de Minas Gerais
Alves, B. H. P. (2004) · doi:10.14393/ufu.di.2004.9
Maillard products and coffee roasting products activate NF-κB and Nrf2 in cell culture and intact human gut tissue ex vivo
Sauer, T. (2011) · OPUS FAU (Kooperativer Bibliotheksverbund Berlin-Brandenburg (KOBV), on behalf of the Universitätsbibliothek Erlangen-Nürnberg)
Applications
Weiß, J. (2016) · Wiley eBooks · doi:10.1002/9783527651610.ch10g
Literature
(2004) · Wiley eBooks · doi:10.1002/9783527619610.refs
Αποτίμηση της βιοδραστικότητας σε εκχυλίσματα καφέ
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Coffee
Viani, R. (2000) · Ullmann's Encyclopedia of Industrial Chemistry · doi:10.1002/14356007.a07_315
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Honda, M. (2025) · Royal Society of Chemistry eBooks · doi:10.1039/9781839166853-00021
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Hosseini, H., & Sahebkar, A. (2025) · Springer eBooks · doi:10.1007/978-3-031-93459-9_37
Veränderung ausgewählter Inhaltsstoffe und der sensorischen Eigenschaften von Kaffee während einer Lagerung von 10 bis 18 Monaten
Plöderl, B. (2011) · University of Vienna · doi:10.25365/thesis.16561
Microbial drivers of coffee flavor formation: linking fermentation ecology with roasting conversion
Zhu, W., Ni, J., Tang, H., Yang, L., Li, H., & Hu, Y. (2026) · Food Research International · doi:10.1016/j.foodres.2026.119876
The Therapeutic Architecture of Chlorogenic Acids: Molecular Mechanisms in Chronic Disease Prevention
Morales-Lima, G., Penha, M. E. F., Piristrello, B. S., Silva, S. C. M. D., Negri, G., Toro, C. A., Mendes, F. R., & Pasinetti, G. M. (2026) · Nutrients · doi:10.3390/nu18152542
“In a study tracking seven individual CGAs across the roasting process in both Arabica and Robusta beans, Trugo and Macrae [22] documented a roast-dependent decline of CGAs content: mild roasting conditions eliminated approximately 60% of total CGAs, while severe roasting left almost none intact.”

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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