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. 2021 Dec 11;26(24):7502.
doi: 10.3390/molecules26247502.

Quantification of Caffeine and Chlorogenic Acid in Green and Roasted Coffee Samples Using HPLC-DAD and Evaluation of the Effect of Degree of Roasting on Their Levels

Shady Awwad  1 , Reem Issa  2 , Lilian Alnsour  2 , Dima Albals  3 , Idrees Al-Momani  4
Affiliations

Quantification of Caffeine and Chlorogenic Acid in Green and Roasted Coffee Samples Using HPLC-DAD and Evaluation of the Effect of Degree of Roasting on Their Levels

Shady Awwad et al. Molecules. .

Abstract

Chlorogenic acid and caffeine are among the important components in coffee beans, determining the taste and aroma. In addition, phenols and antioxidants content possess vital health values. The main aim of this study is to determine the levels of caffeine and chlorogenic acid in several coffee samples of different origins and degrees of roasting. The coffee samples were extracted using hot water. The levels of caffeine and chlorogenic acid were quantified using high-performance liquid chromatography (HPLC) equipped with a diode array detector, a reverse phase system, and an ODS column (C18). Total phenol and antioxidant contents were previously determined for the same samples. The results showed that the highest content of caffeine was found in the medium roasted coffee (203.63 mg/L), and the highest content of chlorogenic acid content was found in the green coffee (543.23 mg/L). The results demonstrated a negative correlation between the chlorogenic acid levels with the degree of roasting, while it showed a positive correlation between the caffeine levels with the degree of roasting till a certain point where the levels dropped in the dark roasted coffee. The origin of coffee samples did not show any effect on any of the measured variables. Antioxidant effects of coffee samples were largely determined by chlorogenic acid content.

Keywords: caffeine; chlorogenic acid; coffee; extraction; high-performance liquid chromatography (HPLC); quantification.

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Conflict of interest statement

The authors report no conflicts of interest in this work.

Figures

Figure 1
Figure 1
The caffeine and CGA content (C, %) in coffee beans from different geographical origin (different roasting degrees). More details concerning the number of samples for each origin are available in the Supplementary Table S1. Bars labeled by the letters a,b,c are statistically significant (p < 0.05).
Figure 2
Figure 2
The effect of degree of roasting on the concentration of caffeine in coffee beans from different sources. (0 = green, 1 = light roasting, 2 = medium roasting, 3 = dark roasting). Bars labeled by the letter a are statistically significant (p < 0.05).
Figure 3
Figure 3
The effect of degree of roasting on the concentration of CGA in coffee beans from different sources. (0 = green, 1 = light roasting, 2 = medium roasting, 3 = dark roasting. Bars labeled by the letters a,b,c are statistically significant (p < 0.05).
Figure 4
Figure 4
The effect of degree of roasting on the concentration of caffeine, CGA, GAE (total phenols) and TEAC (antioxidants) in coffee beans from different sources.
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