University of PardubiceFaculty of Chemical Technology

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Influence of decaffeination of coffee on chlorogenic acids content

Authors: Česlová Lenka | Řeháková Barbora | Pravcová Kateřina

Year: 2018

Type of publication: ostatní - přednáška nebo poster

Page from-to: nestránkováno

Titles:

Language	Name	Abstract	Keywords
eng	Influence of decaffeination of coffee on chlorogenic acids content	Many of the physiological effects of coffee beverages are due to the content of caffeine. Further, high content of chlorogenic acid derivatives is present in coffee beans. Their content in coffee depends on the variety of the coffee beans, although slight variations are possible due to the climatic conditions, agricultural practices, processing and storage. Robusta coffee beans typically contain higher levels of chlorogenic acid derivatives and caffeine than Arabica beans, which partially accounts for the difference in flavor between these two varieties of coffee beans. To minimize the physiological effects and still obtain the desirable attributes of a coffee beverage, many procedures for caffeine removal have been proposed. The most direct approach to accomplish this is to contact pre-wetted green coffee with an appropriate solvent. Many solvents have been suggested for decaffeination of coffee beans. In this work the dichloromethane, ethylacetate and chloroform were used for that purpose.	coffee; HPLC; chlorogenic acid; decaffeination