ArticleFoods (Basel, Switzerland)2024
Alterations in pH of Coffee Bean Extract and Properties of Chlorogenic Acid Based on the Roasting Degree.
Article in Foods (Basel, Switzerland), 2024. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 7 papers, 1 of them a synthesis that pooled it.
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Who cites it
7 citing papers in PubMed, 1 synthesis or guideline pooled it.
- 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
- Conjugation of Coffee Phenolics With Milk Bioactive Peptides: Characterization of Coffee and Apple Phenolics and Evaluation of Polyphenol Oxidase as a Natural Biocatalyst.Food science & nutrition · 2026Article
- The Therapeutic Architecture of Chlorogenic Acids: Molecular Mechanisms in Chronic Disease Prevention.Nutrients · 2026Review
- Polyphenol Degradation Kinetics of Specialty Coffee in Different Presentations.Foods (Basel, Switzerland) · 2025Article
- Impact of Coffee Cherry Fermentation Methods on the Quality Attributes of Dry-Processed Coffee.TheScientificWorldJournal · 2025Article
- Phenolic Compositions of Different Fractions from Coffee Silver Skin and Their Antioxidant Activities and Inhibition towards Carbohydrate-Digesting Enzymes.Foods (Basel, Switzerland) · 2024Article
- The Influence of Maceration and Flavoring on the Composition and Health-Promoting Properties of Roasted Coffee.Nutrients · 2024Article
Corrections and comments
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Authors and funding
4 authors.
Funding
No grant is acknowledged in the PubMed record.
Abstract
Factors influencing the sour taste of coffee and the properties of chlorogenic acid are not yet fully understood. This study aimed to evaluate the impact of roasting degree on pH-associated changes in coffee bean extract and the thermal stability of chlorogenic acid. Coffee bean extract pH decreased up to a chromaticity value of 75 but increased with higher chromaticity values. Ultraviolet-visible spectrophotometry and structural analysis attributed this effect to chlorogenic and caffeic acids. Moreover, liquid chromatography-mass spectrometry analysis identified four chlorogenic acid types in green coffee bean extract. Chlorogenic acid isomers were eluted broadly on HPLC, and a chlorogenic acid fraction graph with two peaks, fractions 5 and 9, was obtained. Among the various fractions, the isomer in fraction 5 had significantly lower thermal stability, indicating that thermal stability differs between chlorogenic acid isomers.
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