Assessment of Total (Free and Bound) Phenolic Compounds in Spent Coffee Extracts
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Spent coffee is the main byproduct of the brewing process and a potential source of bioactive compounds, mainly phenolic acids easily extracted with water. Free and bound caffeoylquinic (3-CQA, 4-CQA, 5-CQA), dicaffeoylquinic (3,4-diCQA, 3,5-diCQA, 4,5-diCQA), caffeic, ferulic, p-coumaric, sinapic, and 4-hydroxybenzoic acids were measured by HPLC, after the application of three treatments (alkaline, acid, saline) to spent coffee extracts. Around 2-fold higher content of total phenolics has been estimated in comparison to free compounds. Phenolic compounds with one or more caffeic acid molecules were approximately 54% linked to macromolecules such as melanoidins, mainly by noncovalent interactions (up to 81% of bound phenolic compounds). The rest of the quantitated phenolic acids were mainly attached to other structures by covalent bonds (62-97% of total bound compounds). Alkaline hydrolysis and saline treatment were suitable to estimate total bound and ionically bound phenolic acids, respectively, whereas acid hydrolysis is an inadequate method to quantitate coffee phenolic acids.
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Of the three CQA isomers analyzed, 5-CQA had the highest concentration in all hot brew samples.
“Of the three CQA isomers analyzed, 5-CQA was found to have the highest concentration in all samples, in agreement with previous studies33–39.”
From Acidity and Antioxidant Activity of Cold Brew Coffee (2018) · cites this paper as [38]
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Acidity and Antioxidant Activity of Cold Brew Coffee
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- Authors
- Monente, C., Ludwig, I. A., Irigoyen, A., De Peña, M.-P., & Cid, C.
- Affiliations
- Navarre Institute of Health Research (ES)
- Department of Organic and Pharmaceutical Chemistry, School of Pharmacy, C.I.F.A., University of Navarra, E-31008 Pamplona, Spain
- Department of Nutrition, Food Science and Physiology, School of Pharmacy, University of Navarra, IdiSNA, Navarra Institute for Health Research, E-31008 Pamplona, Spain
- Venue
- Journal of Agricultural and Food Chemistry
- Publisher
- American Chemical Society (ACS)
- Published
- 2015-04-24
- Volume
- 63
- Issue
- 17
- Pages
- 4327-4334
- ISSN
- 0021-8561 (ISSN-L)
- 1520-5118
- OpenAlex
- W2320230642
- Cited by
- 93
- References
- 33
- Citations by year
- 2026: 6 · 2025: 8 · 2024: 4 · 2023: 7 · 2022: 10 · 2021: 11 · 2020: 12 · 2019: 7 · 2018: 7 · 2017: 7 · 2016: 10 · 2015: 3
- FWCI
- 6.48
- Type
- journal article
- Language
- en
- Open access
- green
- hdl.handle.net
- Licence
- other-oa
- Locations
- Journal of Agricultural and Food Chemistry (publishedVersion)
- PubMed (publishedVersion)
- Deposito Adademico Digital Universidad De Navarra (University of Navarra) (submittedVersion, other-oa)
- Funders
- Ministerio de Economía y Competitividad (AGL2009-12052)
- Departamento de Educación, Gobierno de Navarra
- Asociación de Amigos, Universidad de Navarra
- Topics
- Health Sciences › Medicine › Pharmacology › Coffee research and impacts
- Health Sciences › Medicine › Biochemistry › Phytochemicals and Antioxidant Activities
- Life Sciences › Agricultural and Biological Sciences › Food Science › Fermentation and Sensory Analysis
- Keywords
- phenolic compounds, caffeoylquinic acids, dicaffeoylquinic acids, bound phenolics, free phenolics, melanoidins, phenolic acids, alkaline hydrolysis, acid hydrolysis, bioactive compounds
- MeSH terms
- Antioxidants, Caffeic Acids, Chlorogenic Acid, Phenols, Plant Extracts, Seeds, Waste Products, Coffea, Hydroxybenzoates
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