Analysis of Chlorogenic Acid in Coffee

Introduction

Chlorogenic acid (3-caffeoylquinic acid) is one of the polyphenol compounds widely distributed in higher plants. Coffee, potatoes, and sweet potatoes contain a large amount of chlorogenic acid. It is one of the flavor components in coffee and is responsible for the discoloration of peeled potatoes. The antioxidant effects of chlorogenic acid have attracted recent attention and a variety of research has been conducted into its efficacy. This Application News introduces analysis examples of three components in processed coffee using the Photodiode Array UV-VIS Detector SPD-M10A_VP. The analyzed components are chlorogenic acid, caffeine, and caffeic acid (3,4-dihydroxycinnamic acid).

July 21, 2004 GMT