Effect of Roasting on the Formation of Chlorogenic Acid Lactones in Coffee
Abstract
Of all plant constituents, coffee has one of the highest concentrations of chlorogenic acids. When roasting coffee, some of these are transformed into chlorogenic acid lactones (CGL). We have studied the formation of CGL during the roasting of coffee beans in Coffea arabica cv. Bourbon; C. arabicacv. Longberry; and C. canephora cv. Robusta. Individual CGL levels were determined by comparison of HPLC peaks with those of synthetic CGL standards. Seven CGL were identified: 3-caffeoylquinic-1,5-lactone (3-CQL), 4- caffeoylquinic-1,5-lactone (4-CQL), 3-coumaroylquinic-1,5-lactone (3-pCoQL), 4-coumaroylquinic-1,5-lactone (4-pCoQL), 3-feruloylquinic-1,5-lactone (3-FQL), 4-feruloylquinic-1,5-lactone (4-FQL), and 3,4-dicaffeoylquinic-1,5-lactone (3,4-diCQL). 3-CQL was the most abundant lactone in C. arabica and C. canephora, reaching peak values of 230 +/- 9 and 254 +/- 4 mg/100 g (dry weight), respectively, at light medium roast ( approximately 14% weight loss). 4-CQL was the second most abundant lactone (116 +/- 3 and 139 +/- 2 mg/100 g, respectively. The maximum amount of CGL represents approximately 30% of the available precursors. The relative levels of 3-CQL and 4-CQL in roasted coffee were reverse to those of their precursors in green coffee. This suggests that roasting causes isomerization of chlorogenic acids prior to the formation of lactones and that the levels of lactones in roasted coffee do not reflect the levels of precursors in green coffee.
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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 [17]
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 [34]
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- Authors
- Farah, A., de Paulis, T., Trugo, L. C., & Martin, P. R.
- Affiliations
- Universidade Federal do Rio de Janeiro (BR)
- Vanderbilt Institute for Coffee Studies, Vanderbilt University School of Medicine, Nashville, Tennessee 37232, and Instituto de Química, Universidade Federal do Rio de Janeiro, Ilha do Fundao, RJ 21944, Brazil
- Corresponding author
- Farah, Adriana
- Venue
- Journal of Agricultural and Food Chemistry
- Publisher
- American Chemical Society (ACS)
- Published
- 2005-02-10
- Volume
- 53
- Issue
- 5
- Pages
- 1505-1513
- ISSN
- 0021-8561 (ISSN-L)
- 1520-5118
- OpenAlex
- W2065424390
- Cited by
- 540
- References
- 34
- Citations by year
- 2026: 22 · 2025: 22 · 2024: 33 · 2023: 33 · 2022: 40 · 2021: 37 · 2020: 40 · 2019: 39 · 2018: 33 · 2017: 27 · 2016: 39 · 2015: 23 · 2014: 40 · 2013: 27 · 2012: 20
- FWCI
- 5.32
- Type
- journal article
- Language
- en
- Open access
- closed
- Locations
- Journal of Agricultural and Food Chemistry (publishedVersion)
- PubMed (publishedVersion)
- Topics
- Health Sciences › Medicine › Pharmacology › 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 › Potato Plant Research
- Keywords
- coffee roasting, chlorogenic acid, Coffea arabica, Coffea canephora, isomerization, green coffee beans, roasted coffee, phenolic compounds
- MeSH terms
- Chlorogenic Acid, Food Handling, Hot Temperature, Lactones, Seeds, Coffea
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