Effect of different extraction methods on the recovery of chlorogenic acids, caffeine and Maillard reaction products in coffee beans

European Food Research and Technology volume 228, pages913–922(2009)Cite this article

Abstract

Water and ethanolic extracts were obtained from green and roasted (3 different roast degrees) Arabica and Robusta coffee beans. Three types of water extracts were prepared from the examined, finely ground material through: (a) brewing with boiling water, (b) boiling in water, and (c) boiling in water under elevated pressure. All these extracts were lyophilized. Two types of ethanolic extracts were derived from the examined material through (a) extraction of the finely ground coffee beans and (b) extraction of the solid residue that remained after boiling the coffee beans in water under elevated pressure. These ethanolic extracts were dried. Both water and ethanolic extracts were analyzed for concentration of potential antioxidants such as chlorogenic acids and caffeine (by HPLC) and Maillard reaction products (measurements of absorbance at 420 nm). Concentration of chlorogenic acids in Robusta extracts varied between 0.4 and 36.0 g × 100 g−1 dry extract weight (db.), while in Arabica extracts it ranged from 0.1 to 22.4 g × 100 g−1 db. Extracts of dark roasted Arabica contained more chlorogenic acids than those of Robusta. Concentration of caffeine, which in green and roasted coffee beans is maintained at the similar level, tended to increase in Robusta extracts with the roast degree and temperature of extraction with water, while in case of Arabica extracts there was no noticeable tendency. Caffeine concentrations varied between 0.12 and 8.41 g × 100 g−1 db. and between 0.03 and 6.53 g × 100 g−1 db. in Robusta and Arabica extracts, respectively. Ethanolic extracts were characterized by relatively higher caffeine concentrations and lower contents of brown pigments and chlorogenic acids as compared to water extracts. The richest in antioxidants were extracts of green Robusta coffee beans derived through boiling in water under elevated pressure.

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Acknowledgments

The studies were supported by grant number 2 P06 T 060 29 from the State Committee for Scientific Researches.

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Affiliations

  1. Faculty of Biotechnology and Food Sciences, Institute of Chemical Technology of Food, Technical University of Lodz, Stefanowskiego 4-10, 90-924, Lodz, Poland

    Grażyna Budryn, Ewa Nebesny & Dorota Żyżelewicz

  2. Faculty of Biotechnology and Food Sciences, Institute of Technical Biochemistry, Technical University of Lodz, Stefanowskiego 4-10, 90-924, Lodz, Poland

    Anna Podsędek

  3. Department of Chemistry, Faculty of Food Sciences and Biotechnology, Agricultural Academy of Lublin, Akademicka 13, 20-950, Lublin, Poland

    Małgorzata Materska

  4. Faculty of Chemistry, Institute of Organic Chemistry, Technical University of Lodz, Żeromskiego 116, 90-924, Lodz, Poland

    Stefan Jankowski

  5. Institute of Soil Science and Plant Cultivation, State Research Institute, Czartoryskich 8, 24-100, Puławy, Poland

    Bogdan Janda

Authors
  1. Grażyna Budryn
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  2. Ewa Nebesny
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  4. Dorota Żyżelewicz
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  5. Małgorzata Materska
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  6. Stefan Jankowski
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  7. Bogdan Janda
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Correspondence to Grażyna Budryn.

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Budryn, G., Nebesny, E., Podsędek, A. et al. Effect of different extraction methods on the recovery of chlorogenic acids, caffeine and Maillard reaction products in coffee beans. Eur Food Res Technol 228, 913–922 (2009). https://doi.org/10.1007/s00217-008-1004-x

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Keywords

  • Coffee
  • Coffee processing
  • Chlorogenic acids
  • Caffeine
  • Maillard reaction products
  • HPLC