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Role of Degradation Products of Chlorogenic Acid in the Antioxidant Activity of Roasted Coffee

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Department of Environmental Toxicology, University of California, Davis, California 95616, United States
*(T.S.) Phone: (530) 752-4523. Fax: (530) 752-3393. E-mail: [email protected]
Cite this: J. Agric. Food Chem. 2015, 63, 7, 1996–2005
Publication Date (Web):February 6, 2015
https://doi.org/10.1021/jf5060563
Copyright © 2015 American Chemical Society
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    Antioxidant activities of brewed coffees prepared from six commercial brands ranged from 63.13 ± 1.01 to 96.80 ± 1.68% at the highest levels tested. Generally, the degree of antioxidant activity of the brewed coffee was inversely proportional to the total chlorogenic acid concentration. A sample obtained from the major chlorogenic acid, 5-caffeoylquinic acid (5-CQA), heated at 250 °C exhibited potent antioxidant activity (79.12 ± 2.49%) at the level of 10 μg/mL, whereas unheated 5-CQA showed only moderate antioxidant activity (44.41 ± 0.27%) at the level of 100 μg/mL. Heat produced relatively high levels of pyrocatechol (2,809.3 μg/g) and 2-methoxy-4-vinylphenol (46.4 μg/g) from 5-CQA, and their antioxidant activity levels were 76.57 ± 3.00 and 98.63 ± 0.01%, respectively. The results of the present study suggest that roasting degrades chlorogenic acids to form potent antioxidants and thus plays an important role in the preparation of high-antioxidant low-acid coffee.

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