Chlorogenic acids (CGAs) are phenolic compounds found in plant-based foods including coffee. This study (open access) aimed to evaluate the profile of three CGAs (5-CGA, 4-CGA, and 3-CGA )in medium-roasted Coffea arabica L. and Coffea canephora Pierre ex A.Froehner beans originating from diverse geographical regions.
The researchers reported that 5-CGA was the predominant compound across all samples analyzed. C. canephora samples contained significantly higher and more variable levels of CGAs compared to C. arabica samples.
Statistical analysis using ANOVA, combined with Duncan, Tukey, and Dunn post hoc tests, confirmed species-related differences in CQAs content. Additionally, violin plots provided a clear visualization of these distinctions. Principal Component Analysis (PCA) further indicated that the geographical origin of the samples may influence the accumulation of chlorogenic acids.
The authors conclude that both botanical species and environmental factors influence the CGA composition of coffee. Understanding such variability could both give a useful authenticity marker and could guide the development of value-added coffee-based products tailored to consumer preferences and health-related expectations.
Photo by Clay Banks on Unsplash
