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- Title
Alterations in pH of Coffee Bean Extract and Properties of Chlorogenic Acid Based on the Roasting Degree.
- Authors
Kim, Yi Kyeoung; Lim, Jae-Min; Kim, Young Jae; Kim, Wook
- Abstract
Factors influencing the sour taste of coffee and the properties of chlorogenic acid are not yet fully understood. This study aimed to evaluate the impact of roasting degree on pH-associated changes in coffee bean extract and the thermal stability of chlorogenic acid. Coffee bean extract pH decreased up to a chromaticity value of 75 but increased with higher chromaticity values. Ultraviolet–visible spectrophotometry and structural analysis attributed this effect to chlorogenic and caffeic acids. Moreover, liquid chromatography-mass spectrometry analysis identified four chlorogenic acid types in green coffee bean extract. Chlorogenic acid isomers were eluted broadly on HPLC, and a chlorogenic acid fraction graph with two peaks, fractions 5 and 9, was obtained. Among the various fractions, the isomer in fraction 5 had significantly lower thermal stability, indicating that thermal stability differs between chlorogenic acid isomers.
- Subjects
CHLOROGENIC acid; COFFEE beans; LIQUID chromatography-mass spectrometry; CAFFEIC acid; THERMAL stability; HIGH performance liquid chromatography
- Publication
Foods, 2024, Vol 13, Issue 11, p1757
- ISSN
2304-8158
- Publication type
Article
- DOI
10.3390/foods13111757