The antioxidant and chlorogenic acid profiles of whole coffee fruits are influenced by the extraction procedures

J Agric Food Chem. 2011 Apr 27;59(8):3754-62. doi: 10.1021/jf200122m. Epub 2011 Mar 14.


Commercial whole coffee fruit extracts and powder samples were analyzed for chlorogenic acids (CGA), caffeine and antioxidant activities. CGA and caffeine were characterized by LC-MS(n) and HPLC accordingly, and quantified by UV absorbance. ORAC, HORAC, NORAC, SORAC and SOAC (antioxidant capacities) were assessed. Three caffeoylquinic acids, three feruloylquinic acids, three dicaffeoylquinic acids, one p-coumaroylquinic acid, two caffeoylferuloylquinic acids and three putative chlorogenic lactones were quantified, along with a methyl ester of 5-caffeoylquinic acid (detected in one sample, the first such report in any coffee material). Multistep whole coffee fruit extracts displayed higher CGA content than single-step extracts, freeze-dried, or air-dried whole raw fruits. Caffeine in multistep extracts was lower than in the single-step extracts and powders. Antioxidant activity in whole coffee fruit extracts was up to 25-fold higher than in powders dependent upon the radical. Total antioxidant activity of samples displayed strong correlation to CGA content.

MeSH terms

  • Antioxidants / isolation & purification*
  • Chlorogenic Acid / isolation & purification*
  • Chromatography, High Pressure Liquid
  • Coffee / chemistry*
  • Mass Spectrometry
  • Spectrophotometry, Ultraviolet


  • Antioxidants
  • Coffee
  • Chlorogenic Acid