Development of an instant coffee enriched with chlorogenic acids

J Food Sci Technol. 2016 Mar;53(3):1380-8. doi: 10.1007/s13197-015-2163-y. Epub 2016 Jan 13.


The objective of this study was to present possible formulations for an instant coffee product enriched with chlorogenic acids for the Brazilian market. Formulations were prepared with different concentrations of freeze dried extracts of green Coffea canephora beans (G) added to freeze dried extracts of roasted Coffea arabica (A) and Coffea canephora (C). Medium (M) and dark (D) roasting degrees instant coffee were produced (AM, AD, CM and CD) to obtain four formulations with green extract addition (AMG, ADG, CMG and CDG). Chlorogenic acids were determined by HPLC, with average contents of 7.2 %. Roasted extracts and formulations were evaluated for 5-CQA and caffeine contents (by HPLC), browned compounds (absorbance 420 nm), and antioxidant activity (ABTS and Folin). Coffee brews of the four formulations were also assessed in a lab-scale test by 42 consumers for acceptance of the color, aroma, flavor and body, overall acceptance and purchase intent, using a 10 cm hybrid scale. The formulations obtained acceptance scores of 6.6 and 7.7 for all attributes, thus they were equally acceptable. Greater purchase intent was observed for ADG, CDG and CMG (6.9) in comparison to AMG (6.1). The formulations had, on average, 2.5 times more 5-CQA than the average obtained from conventional commercial instant coffees. In addition to being more economically viable, the formulations developed with C. canephora (CDG and CMG) showed greater antioxidant potential (32.5 g of Trolox/100 g and 13.8 g of gallic acid equivalent/100 g) due to a balance in the amount of bioactive compounds.

Keywords: Acceptance; Antioxidant activity; Coffea; Green coffee; Polyphenols; Roasting degree.