ArticleJournal of food science and technology2016
Development of an instant coffee enriched with chlorogenic acids.
Article in Journal of food science and technology, 2016. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 9 papers, 1 of them a synthesis that pooled it.
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The trial behind it
Trials whose registry record cites this paper, or whose number appears in the abstract. A trial that started after this paper was published is citing it as background, not reporting it.
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Who cites it
9 citing papers in PubMed, 1 synthesis or guideline pooled it, 43 citations in OpenAlex.
- From Conventional Methods to Innovation: Caffeine and Chlorogenic Acid Extraction and Quantification in the Rise of Smart and Green Techniques-A Systematic Review.Molecules (Basel, Switzerland) · 2026Pooled it
- HardtankFrontiers in chemistry · 2025Article
- Coffee Extract as a Natural Antioxidant in Fresh Pork Sausage-A Model Approach.Foods (Basel, Switzerland) · 2024Article
- DNA Mutagenicity of Hydroxyhydroquinone in Roasted Coffee Products and Its Suppression by Chlorogenic Acid, a Coffee Polyphenol, in Oxidative-Damage-Sensitive SAMP8 Mice.International journal of molecular sciences · 2024Article
- Coffee Chlorogenic Acids Incorporation for Bioactivity Enhancement of Foods: A Review.Molecules (Basel, Switzerland) · 2022Review
- How Does LC/MS Compare to UV in Coffee Authentication and Determination of Antioxidant Effects? Brazilian and Middle Eastern Coffee as Case Studies.Antioxidants (Basel, Switzerland) · 2022Article
- Antioxidant and Immunostimulatory Activities of a Submerged Culture ofFoods (Basel, Switzerland) · 2021Article
- Study of Antioxidant Activity of some Medicinal Plants Having High Content of Caffeic Acid Derivatives.Antioxidants (Basel, Switzerland) · 2020Article
- Metabolomic Markers for the Early Selection ofMetabolites · 2019Article
Corrections and comments
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Authors and funding
3 authors at 2 institutions in 1 country.
Funding
No grant is acknowledged in the PubMed record.
Abstract
The objective of this study was to present possible formulations for an instant coffee product enriched with chlorogenic acids for the Brazilian market. Formulations were prepared with different concentrations of freeze dried extracts of green Coffea canephora beans (G) added to freeze dried extracts of roasted Coffea arabica (A) and Coffea canephora (C). Medium (M) and dark (D) roasting degrees instant coffee were produced (AM, AD, CM and CD) to obtain four formulations with green extract addition (AMG, ADG, CMG and CDG). Chlorogenic acids were determined by HPLC, with average contents of 7.2 %. Roasted extracts and formulations were evaluated for 5-CQA and caffeine contents (by HPLC), browned compounds (absorbance 420 nm), and antioxidant activity (ABTS and Folin). Coffee brews of the four formulations were also assessed in a lab-scale test by 42 consumers for acceptance of the color, aroma, flavor and body, overall acceptance and purchase intent, using a 10 cm hybrid scale. The formulations obtained acceptance scores of 6.6 and 7.7 for all attributes, thus they were equally acceptable. Greater purchase intent was observed for ADG, CDG and CMG (6.9) in comparison to AMG (6.1). The formulations had, on average, 2.5 times more 5-CQA than the average obtained from conventional commercial instant coffees. In addition to being more economically viable, the formulations developed with C. canephora (CDG and CMG) showed greater antioxidant potential (32.5 g of Trolox/100 g and 13.8 g of gallic acid equivalent/100 g) due to a balance in the amount of bioactive compounds.
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Registered trials
Read under generation 80e0d062 · epoch 390. Bibliography from PubMed, PubMed Central and OpenAlex; grants from NIH RePORTER; trial links from ClinicalTrials.gov; estimates, votes and beliefs from the OpenQuestion graph.