Multivariate Optimization of Chlorogenic Acid Extraction From Brazilian Coffee

Author(s)

Meinhart, Adriana Dillenburg ; Ferreira da Silveira, Tayse Ferreira ; Silva, Rosicleia Araujo ; Damin, Fernanda Mateus ; Bruns, Roy Edward ; Godoy, Helena Teixeira

• Document type: Journal article
• Source: FOOD ANALYTICAL METHODS; v. 10, n. 9, p. 2943-2951, SEP 2017.
• Web of Science Citations: 2

Abstract

Brazil is the largest producer and exporter of coffee in the world; the beverage is recognized as the main source of chlorogenic acids (CA), which have beneficial effects on human health. In this study, a multivariate optimization of extraction conditions was performed, aiming to maximize the extraction of chlorogenic acids isomers (3-caffeoylquinic acid (3-CQA), 4-caffeoylquinic acid (4-CQA), 5-caffeoylquinic acid (5-CQA), 3.4-dicaffeoylquinic acid (3.4-DQA), 3.5-dicaffeoylquinic acid (3.5-DQA), and 4.5-dicaffeoylquinic acid (4.5-DQA)). The optimal extraction condition was obtained using ethanol and water in the proportions of 32.4:67.6, and a 22-min extraction period, resulting in a fast, precise, accurate, and cost-effective method, with low toxic waste generation. Optimized extraction conditions were employed to investigate the CA content in different types of ground roasted coffee available on the market (traditional, extra strong, gourmet, decaffeinated, and organic). Results showed that, although these products are differentiated by their value of trade, no difference in the chlorogenic acids content was found. (AU)

• FAPESP's process: 12/12565-0 - Content of phenolic compounds transfered from yerba mate for the aqueous extracts ingested during the consumption of chimarrão and tererê
• Grantee: Helena Teixeira Godoy
• Support Opportunities: Regular Research Grants
• FAPESP's process: 11/10671-4 - Multivariate optimization of oil enriched formulations of essential fatty acids, characterisation and application in food
• Grantee: Helena Teixeira Godoy
• Support Opportunities: Regular Research Grants