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Multivariate Optimization of Chlorogenic Acid Extraction From Brazilian Coffee

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Abstract

Brazil is the largest producer and exporter of coffee in the world; the beverage is recognized as the main source of chlorogenic acids (CA), which have beneficial effects on human health. In this study, a multivariate optimization of extraction conditions was performed, aiming to maximize the extraction of chlorogenic acids isomers (3-caffeoylquinic acid (3-CQA), 4-caffeoylquinic acid (4-CQA), 5-caffeoylquinic acid (5-CQA), 3.4-dicaffeoylquinic acid (3.4-DQA), 3.5-dicaffeoylquinic acid (3.5-DQA), and 4.5-dicaffeoylquinic acid (4.5-DQA)). The optimal extraction condition was obtained using ethanol and water in the proportions of 32.4:67.6, and a 22-min extraction period, resulting in a fast, precise, accurate, and cost-effective method, with low toxic waste generation. Optimized extraction conditions were employed to investigate the CA content in different types of ground roasted coffee available on the market (traditional, extra strong, gourmet, decaffeinated, and organic). Results showed that, although these products are differentiated by their value of trade, no difference in the chlorogenic acids content was found.

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Authors and Affiliations

  1. Faculty of Food Engineering, State University of Campinas, Campinas, SP, Brazil

    Adriana Dillenburg Meinhart, Tayse Ferreira Ferreira da Silveira, Rosicleia Araújo Silva, Fernanda Mateus Damin & Helena Teixeira Godoy

  2. Institute of Chemistry, State University of Campinas, Campinas, SP, Brazil

    Roy Edward Bruns

Authors
  1. Adriana Dillenburg Meinhart
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  2. Tayse Ferreira Ferreira da Silveira
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  3. Rosicleia Araújo Silva
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  4. Fernanda Mateus Damin
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  5. Roy Edward Bruns
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  6. Helena Teixeira Godoy
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Corresponding author

Correspondence to Adriana Dillenburg Meinhart.

Ethics declarations

This study was funded by Coordination for the Improvement of Higher Education Personnel (CAPES, 1267386) and São Paulo Research Foundation (cases no. 10/50876-1, 11/10671-4, 12/12565-0). The author Adriana Dillenburg Meinhart has received research grants from CAPES (PNPD, 1267386). The authors thank the Espaço da Escrita at the University of Campinas/SP, for the translation work.

Conflict of Interest

Author Adriana Dillenburg Meinhart declares that she has no conflict of interest. Tayse Ferreira Ferreira da Silveira declares that she has no conflict of interest. Rosicleia Araújo Silva declares that she has no conflict of interest. Fernanda Mateus Damin declares that she has no conflict of interest. Roy Edward Bruns declares that he has no conflict of interest. Helena Teixeira Godoy declares that she has no conflict of interest.

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This article does not contain any studies with human participants or animals performed by any of the authors.

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Meinhart, A.D., da Silveira, T.F.F., Silva, R.A. et al. Multivariate Optimization of Chlorogenic Acid Extraction From Brazilian Coffee. Food Anal. Methods 10, 2943–2951 (2017). https://doi.org/10.1007/s12161-017-0847-9

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  • DOI: https://doi.org/10.1007/s12161-017-0847-9

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