Cited by 334Coffee research and impactsPhytochemicals and Antioxidant ActivitiesFood Chemistry and Fat Analysis

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Comparative study of polyphenols and caffeine in different coffee varieties affected by the degree of roasting

Hečimović, Ivana, Belščak-Cvitanović, Ana, Horžić, Dunja, Komes, Draženka·2011·Food Chemistry

DOI 10.1016/j.foodchem.2011.05.059

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Abstract

The bioactive composition of coffee, as one of the most popular beverages in the world, has attracted interest as a potential source of beneficial bioactive compounds, especially polyphenols and caffeine. Since the content of these compounds is affected by the processing conditions, the objective of this study was to determine the content of polyphenolic compounds and caffeine in four different coffee varieties: Minas and Cioccolatato (Coffea arabica), and Cherry and Vietnam (Coffea canephora syn. Coffea robusta), roasted by three varying degrees (light, medium and dark). The content of the polyphenolic compounds and the antioxidant capacity of coffees were determined using UV/Vis spectrophotometric methods, while the content of chlorogenic acid derivatives was determined using HPLC analysis. The caffeine content was determined by means of two spectrophotometric methods, as well as HPLC analysis. Additionally, raw caffeine was also obtained by an isolation procedure with chloroform. Cherry coffee, a variety of C. canephora exhibited the highest overall content of total phenols (42.37mg GAE/g), followed by Minas coffee, while Cioccolatato contained the lowest TPC (33.12mg GAE/g). Cherry coffee also exhibited the highest content of individual classes of polyphenols (flavan-3-ols, procyanidins and tannins), while the highest content of chlorogenic acid (CQA) derivatives was determined in Minas and Cioccolatato coffees (C. arabica). The highest content of total and individual polyphenolic compounds was determined in coffees roasted in both light and medium roasting conditions, which was also observed for the content of CQA derivatives and antioxidant capacity of roasted coffees. The highest caffeine content in the coffee samples was determined by employing the HPLC analysis (0.06-2.55%). Light roasted Cherry coffee contained the highest overall content of caffeine among all coffees, which exhibited a decrease with intensified roasting.

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Nogales‐Bueno, J., Baca‐Bocanegra, B., Romero-Molina, L., Martínez‐López, A., Rato, A. E., Heredia, F. J., Hernández‐Hierro, J. M., Escudero-Gilete, M. L., & González-Miret, M. L. (2020) · LWT · doi:10.1016/j.lwt.2020.110201 · Cited by 14
Chemical sensory investigation in green and roasted beans Coffea arabica L. (cv. Yellow Bourbon) by various brewing methods using electronic sensors
Jeong, H., Yoon, S., Jo, S. M., Hong, S. J., Kim, Y. J., Kim, J. K., & Shin, E. (2023) · Journal of Food Science · doi:10.1111/1750-3841.16470 · Cited by 15
Hydroxycinnamic acids profiling, in vitro evaluation of total phenolic compounds, caffeine and antioxidant properties of coffee imported, roasted and consumed in Algeria
Belkhiri-Beder, W., Zeghichi‐Hamri, S., Kadri, N., Boulekbache‐Makhlouf, L., Cardoso, S. M., Oukhmanou‐Bensidhoum, S., & Madani, K. (2018) · Mediterranean Journal of Nutrition and Metabolism · doi:10.3233/mnm-17181 · Cited by 14
“Coffee varieties, degree of roasting and coffee blends could be the main factors which inﬂuence antioxidant content of coffee and its antioxidant activity [18, 54].”
Influential
Coffea arabica Bean Extracts and Vitamin C: A Novel Combination Unleashes MCF-7 Cell Death
El‐Garawani, I. M., El‐Nabi, S. H., El-Shafey, S., Elfiky, M. M., & Nafie, E. H. O. (2019) · Current Pharmaceutical Biotechnology · doi:10.2174/1389201020666190822161337 · Cited by 15
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“The cyanidin 3-rutinoside is also the majority anthocyanin in lychee with a 157 97% composition [64,65].”
Background
Changes in Morphology, Total Polyphenols, Caffeine, and Chlorogenic Acid in Beans of Arabica Coffee ( Coffea arabica ) during Roasting
Kim, S., Chung, S. W., An, H. J., Lim, C. K., Jeon, M. K., & Jang, Y. J. (2022) · Journal of the Korean Society of Food Science and Nutrition · doi:10.3746/jkfn.2022.51.4.344 · Cited by 14
Comparative study of sensory properties and color in different coffee samples depending of the degree of roasting
Dmowski, P., & Dąbrowska, J. (2014) · Zeszyty Naukowe Akademii Morskiej w Gdyni · Cited by 13
Robusta honey coffee drying techniques and identification of changes in the bioactives and volatiles based on SPME-GCMS and E-Nose
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“These results were reliable with the studies by Hečimović [34], and Kulapichitr [30] noted the degradation of CGAs and their derivatives in coffee samples during the different drying processes.”
Efficient thermal treatment of radish (Raphanus sativus) for enhancing its bioactive compounds
Yang, M., Hou, C., Lin, M.-C., Chang, C., Patel, A. K., Dong, C., Chen, Y., Wu, J., & Hsieh, C.-W. (2022) · Journal of Food Science and Technology · doi:10.1007/s13197-022-05450-z · Cited by 12
“Light and medium roasting of coffee beans yield a higher content of phenols and flavonoids by 10 to 50% as compared to green beans and dark roasted beans (Hečimović et al. 2011).”
Background
Aktivitas Antioksidan Buah Kopi Hijau Merapi
Isnindar, I., Wahyuono, S., Widyarini, S., & Yuswanto, Y. (2017) · JPSCR Journal of Pharmaceutical Science and Clinical Research · doi:10.20961/jpscr.v2i02.11040 · Cited by 12
Variation of bioactive compounds and 5-hydroxymethyl furfural in coffee beans during the roasting process using kinetics approach
Long, Y., Zhu, M., Ma, Y., Huang, Y., Gan, B., Yu, Q., Xie, J., & Chen, Y. (2023) · Food Chemistry Advances · doi:10.1016/j.focha.2023.100242 · Cited by 12
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Zapata, A. M. O., Arango, F. O. D., & Rojano, B. A. (2019) · DYNA · doi:10.15446/dyna.v86n209.75839 · Cited by 12
“The chemical components which strengthen the majority of antioxidant activity in coffee are the phenolic compounds, which belong to the hydroxycinnamic acid group (chlorogenic, caffeic, coumaric, and ferulic), melanoidins, caffeine, and other volatile coffee components [33,44].”
Background
Espresso coffee design based on non-monotonic granulometric distribution of aromatic profile
Vivo, A. D., Tricarico, M. C., & Sarghini, F. (2019) · Food Research International · doi:10.1016/j.foodres.2019.05.027 · Cited by 12
Coffee simulated inhibition of pancreatic lipase and antioxidant activities: Effect of milk and decaffeination
Soares, M. J., Figueira, M. D. S., Sampaio, G. R., Freitas, R. A. M. S., Pinaffi‐Langley, A. C. D. C., & Torres, E. A. F. D. S. (2022) · Food Research International · doi:10.1016/j.foodres.2022.111730 · Cited by 11
Determination of Caffeine, Chlorogenic Acid, Total Phenolic Contents, and Antioxidant Capacities for Arabica and Robusta Coffee from Vietnam
Anh-Dao, L.-T., Minh-Huy, D., Bui-Phuc, T., Nhut-Truong, N., Tu-Chi, T., Thi-Hoa, L., Diem-My, H.-L., Nho, N. T., & Cong-Hau, N. (2024) · Analytical Letters · doi:10.1080/00032719.2024.2304126 · Cited by 11
Shifting of Physicochemical and Biological Characteristics of Coffee Roasting Under Ultrasound-Assisted Extraction
Duangjai, A., Saokaew, S., Goh, B. H., & Phisalprapa, P. (2021) · Frontiers in Nutrition · doi:10.3389/fnut.2021.724591 · Cited by 11
“(28) that lightly roasted coffee beans contained the highest caffeine content; the level decreased with more intense roasting.”
Background
Total polyphenol content of green, roasted and cooked Harar and Yirgacheffee Coffee, Ethiopia
Asfaw, G., & Tefera, M. (2020) · Journal of applied science and environmental management · doi:10.4314/jasem.v24i1.27 · Cited by 11
“Among commonly available coffee species, only two coffee species: Arabica (coffea Arabica), which accounts 75% and Robusta (coffea Canephora), which accounts 25% are highly used for commercial purpose (Ivana et al., 2011).”
Background
Impact of high atmospheric CO2 concentrations on the seasonality of water-related processes, gas exchange, and carbohydrate metabolism in coffee trees under field conditions
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Riandani, A. P., Prangdimurti, E., & Herawati, D. (2022) · Food Research · doi:10.26656/fr.2017.6(4).520 · Cited by 10
“According to Hečimović et al. (2011) coffee is a phenolic source that is mostly derived from phenolic compounds from the hydroxycinnamic acid group (caffeic, chlorogenic, and ferulic acid).”
Background
Determination of caffeine in Robusta coffee beans with different roasting method using UV-Vis spectrophotometry
Ihsan, B. R. P., Shalas, A. F., Elisabeth, Y., Claudia, L. M., & Putri, A. R. (2023) · Food Research · doi:10.26656/fr.2017.7(6).1006 · Cited by 10
Development and Evaluation of Anti-Pollution Film-Forming Facial Spray Containing Coffee Cherry Pulp Extract
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“The higher thermostability of caffeine could be attributed to its higher melting point (238 ◦ C) compared to chlorogenic acid (207 ◦ C) [52].”
Morphological changes in retinochoroidal microvasculature after caffeinated versus decaffeinated coffee consumption
Doğan, M., Akdoğan, M., Sabaner, M. C., & Gobeka, H. H. (2022) · Photodiagnosis and Photodynamic Therapy · doi:10.1016/j.pdpdt.2022.103138 · Cited by 10
Effect of the drying process on the volatile compounds and sensory quality of agglomerated instant coffee
Leobet, E. L., Perin, E. C., Fontanini, J. I. C., do Prado, N. V., Oro, S. R., Burgardt, V. D. C. D. F., Alfaro, A. D. T., & Lunkes, A. M. (2019) · Drying Technology · doi:10.1080/07373937.2019.1644347 · Cited by 10
“Both related to high temperatures in other studies.([38,53,54]) The C40 associated with caramel aroma([38]) and C44 to caramel and vanillin.”
Background
Antioxidant and sensory properties of ready to drink coffee-ginger made from decaffeinated and non-decaffeinated robusta coffee beans
Kuswardhani, N., Mukti, N. P. N., & Sari, P. (2021) · IOP Conference Series Earth and Environmental Science · doi:10.1088/1755-1315/653/1/012050 · Cited by 11
Comparative evaluation of phenolics and antioxidant activities of hot air and superheated steam roasted coffee beans ( Coffea canephora )
Chindapan, N., Chaninkun, N., & Devahastin, S. (2021) · International Journal of Food Science & Technology · doi:10.1111/ijfs.15393 · Cited by 11
Effect of roasting conditions on several chemical constituents of Vietnam Robusta coffee
Cuong, T. V., Ling, L. H., Quan, G. K., Tiep, T. D., Xia, N. A. N., Qing, C. X., & Linh, T. L. (2014) · The Annals of the University Dunarea de Jos of Galati Fascicle VI – Food Technology · Cited by 10
THE EFFECT OF GRAVITY-DRIP FILTRATION METHODS ON THE CHEMICAL AND SENSORIAL PROPERTIES OF COFFEE (COFFEA ARABICA L. VAR. CASTILLO)
Zapata, A. M. O., Arango, F. O. D., & Rojano, B. A. (2019) · Coffee Science · doi:10.25186/cs.v14i3.1603 · Cited by 10
Leafy Stems of Phagnalon saxatile subsp. saxatile from Algeriaas a Source of Chlorogenic Acids and Flavonoids with Antioxidant Activity: Characterization and Quantification Using UPLC-DAD-ESI-MSn
Haddouchi, F., Chaouche, T. M., Ksouri, R., & Larbat, R. (2021) · Metabolites · doi:10.3390/metabo11050280 · Cited by 10
“Different biological properties were reported for these molecules such as radical-scavenging, antioxidant [17], anti-inflammatory and anti-carcinogenic activities [18].”
Background
Quantification and antibacterial activity of flavonoids in coffee samples
Ullah, R. T., Ahmad, S., Atiq, A., Hussain, H., Rehman, N. U., Elsalam, N. A., & Adnan, M. (2015) · African Journal of Traditional Complementary and Alternative Medicines · doi:10.4314/ajtcam.v12i4.13 · Cited by 10
Edible Alginate–Lecithin Films Enriched with Different Coffee Bean Extracts: Formulation, Non-Cytotoxic, Anti-Inflammatory and Antimicrobial Properties
Socha, R., Such, A., Wisła-Świder, A., Juszczak, L., Nowak, E., Bulski, K., Frączek, K., Doskočil, I., Lampová, B., & Koronowicz, A. A. (2024) · International Journal of Molecular Sciences · doi:10.3390/ijms252212093 · Cited by 10
Effect of climate, growing region, country of origin, and post-harvest processing on the of content chlorogenic acids (CGAs) and aromatic compounds in roasted coffee beans
Rusinek, R., Dobrzański, B., Jr., Gawrysiak‐Witulska, M., Siger, A., Oniszczuk, A., Tabor, S., & Gancarz, M. (2025) · Scientific Reports · doi:10.1038/s41598-025-16126-x · Cited by 9
“The caffeine content was determined in crude extracts and coffee infusions using the same chromatographic system as for the determination of the content of phenolic compounds 48 (Sect.”
Antioxidant and prooxidant activity of spent coffee extracts by isothermal calorimetry
Haman, N., Ferrentino, G., Imperiale, S., & Scampicchio, M. (2018) · Journal of Thermal Analysis and Calorimetry · doi:10.1007/s10973-018-6995-3 · Cited by 9
The Effects of Sugar Addition and Degree of Roast on the Bioactive Compounds and Antioxidant Activity of Turkish-Style Coffee Brews
Nakilcioğlu, E. (2018) · Indian Journal of Pharmaceutical Education and Research · doi:10.5530/ijper.52.3.53 · Cited by 12
Use of electrochemical techniques for determining the effect of brewing techniques (espresso, Turkish and filter coffee) and roasting levels on total antioxidant capacity of coffee beverage
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Influence of genotype and processing on bioactive compounds of Ethiopian specialty Arabica coffee
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“The ranges of CAF concentrations were less comparable to those reported by previous researchers .([38,44,45])”
Result
Green coffee extract attenuates Parkinson’s-related behaviors in animal models
Molska, G. R., de Paula-Freire, L. I. G., Sakalem, M. E., Köhn, D., Negri, G., Carlini, E. A., & Mendes, F. R. (2021) · Anais da Academia Brasileira de Ciências · doi:10.1590/0001-3765202120210481 · Cited by 9
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Seow, L.-J., Shamlan, S., & Seow, E. (2021) · Journal of Food Measurement & Characterization · doi:10.1007/s11694-021-00987-7 · Cited by 9
Impact of roasting on javamide-I/-II in Arabica and Robusta coffee beans
Park, J. B., Peters, R., & Novotny, J. A. (2023) · Food Chemistry · doi:10.1016/j.foodchem.2023.135586 · Cited by 9
Fortification of instant coffee beverages – influence of functional ingredients, packaging material and storage time on physical properties of newly formulated, enriched instant coffee powders
Benković, M., Srečec, S., Špoljarić, I., Mršić, G., & Bauman, I. (2014) · Journal of the Science of Food and Agriculture · doi:10.1002/jsfa.6989 · Cited by 9
Determination of Total Concentrations and Chemical and Physical Fractionation Forms of Manganese in Infusions of Ground Coffees
Pohl, P., Stelmach, E., & Szymczycha‐Madeja, A. (2013) · Food Analytical Methods · doi:10.1007/s12161-013-9674-9 · Cited by 10
“…to the presence of species of Mn bound to high and moderate molecular weight hydrophobic compounds such as polyphenols (Esquivel and Jimenez 2012; Hecimovic et al. 2011), the CF including simple Mn(II) ions, its stable catonic complexes with low molecular weight ligands, i.e., organic acids…”
Background
Analytical Platform to Determine Similarities and Dissimilarities between Cell-Cultured Coffee and Farm-Grown Coffee
Khushvakov, J., Opitz, S. E. W., Plüss, N., Sun, J., Manthey, L. J., Rischer, H., & Yeretzian, C. (2024) · ACS Food Science & Technology · doi:10.1021/acsfoodscitech.4c00238 · Cited by 9
Optimization of gradient separation conditions using liquid chromatography with tandem mass spectrometric detection for analysis of phenolic profile during coffee roasting
Kašpar, M., Kubáleková, J., Řezková, S., Bajer, T., & Česla, P. (2025) · Journal of Chromatography A · doi:10.1016/j.chroma.2025.466059 · Cited by 8
Modulating bioactive compounds and antioxidant potential in coffee beans: impact of roasting on amino acids, phenolics, proteins, and caffeine
Ali, M., Yousef, M., Khalil, M., Ruan, Z., Salama, M. A., Rizk, A., Kamel, R. M., Alqah, H. A. S., Abdelkarim, D. O., & Younis, M. (2025) · International Journal of Food Science & Technology · doi:10.1093/ijfood/vvaf189 · Cited by 9
Coffee Roasting, Blending, and Grinding: Nutritional, Sensorial and Sustainable Aspects
de Oliveira, G. H. H., & de Oliveira, A. P. L. R. (2023) · Agriculture · doi:10.3390/agriculture13112116 · Cited by 8
“[49] determined polyphenolic compound and caffeine contents of Arabica and Robusta coffees with three roasting degrees: light, medium and dark.”
Background

Authors: Hečimović, I., Belščak-Cvitanović, A., Horžić, D., & Komes, D.
Affiliations: University of Zagreb (HR)
Corresponding author: Komes, Draženka
ORCID: Komes, Draženka
Venue: Food Chemistry
Publisher: Elsevier BV
Published: 2011-12
Volume: 129
Issue: 3
Pages: 991-1000
ISSN: 0308-8146 (ISSN-L)
DOI: 10.1016/j.foodchem.2011.05.059
OpenAlex: W1980914868
Cited by: 334
References: 58
Citations by year: 2026: 22 · 2025: 22 · 2024: 18 · 2023: 25 · 2022: 37 · 2021: 36 · 2020: 38 · 2019: 29 · 2018: 24 · 2017: 15 · 2016: 16 · 2015: 11 · 2014: 20 · 2013: 8 · 2012: 13
FWCI: 9.60
Type: journal article
Language: en
Open access: closed
Licence: www.elsevier.com/tdm/userlicense/1.0/ (tdm)
Locations: Food Chemistry (publishedVersion)
PubMed (publishedVersion)
Topics: Health Sciences › Medicine › Pharmacology (medical) › Coffee research and impacts
Health Sciences › Medicine › Biochemistry (medical) › Phytochemicals and Antioxidant Activities
Life Sciences › Agricultural and Biological Sciences › Food Science › Food Chemistry and Fat Analysis
Keywords: coffee, polyphenols, caffeine, coffee roasting, Coffea arabica, Coffea canephora, chlorogenic acid derivatives, antioxidant capacity, flavan-3-ols, procyanidins, tannins, total phenolic content

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Comparative study of polyphenols and caffeine in different coffee varieties affected by the degree of roasting

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