Title : ( Evaluation of chlorogenic acids in coffee brews prepared by recent technologies. )
Authors: Marzieh Moeenfard , Ligia Rocha , Arminda Alves ,
Full TextAbstract
The effect of different coffee brew preparations in their chlorogenic acids (CGA) content was evaluated. The simultaneous determination of 3-caffeoylquinic acid (3-CQA), 4- caffeoylquinic acid (4-CQA) and 5-caffeoylquinic acid (5-CQA) was performed by an extraction and clean-up method (treatment with Carrez reagents I and II plus centrifugation) prior to HPLC-DAD. Fourteen coffee brews (six commercial and eight homemade) were analyzed for this purpose. Brews prepared by boiling processes and pressure methods showed higher CGA contents in comparison to instant coffee. The results revealed that normally the brews prepared with pure Robusta coffee contained more chlorogenic acids than the ones prepared with Arabica coffee.
Keywords
, Coffee brews, Chlorogenic acids, Preparation techniques
@inproceedings{paperid:1078729,
author = {Moeenfard, Marzieh and لیژیا روشا and آرمیندا آلوش},
title = {Evaluation of chlorogenic acids in coffee brews prepared by recent technologies.},
booktitle = {12th International Chemical and Biological Engineering Conference – CHEMPOR},
year = {2014},
location = {Porto},
keywords = {Coffee brews; Chlorogenic acids; Preparation techniques},
}
%0 Conference Proceedings
%T Evaluation of chlorogenic acids in coffee brews prepared by recent technologies.
%A Moeenfard, Marzieh
%A لیژیا روشا
%A آرمیندا آلوش
%J 12th International Chemical and Biological Engineering Conference – CHEMPOR
%D 2014
