Table 1.
Chlorogenic acid (CGA) composition (g/100 g of green or roasted coffee).
| CGA | Green coffees |
Roasted coffees |
||
|---|---|---|---|---|
| Arabica | Robusta | Arabica | Robusta | |
| 3-O-caffeoylquinic acid (3-CQA) | 0.501±0.034 | 0.666±0.025 | 0.079±0.007 | 0.090±0.000 |
| 1-O-feruloylquinic acid (1-FQA) | 0.059±0.000 | 0.059±0.000 | 0.018±0.000 | 0.043±0.000 |
| 3-O-coumaroylquinic acid (3-CoQA) | – | – | 0.073±0.000 | 0.080±0.000 |
| 5-O-caffeoylquinic acid (5-CQA) | 4.353±0.253 | 5.061±0.295 | 1.492±0.143 | 1.517±0.095 |
| 3-O-feruloylquinic acid (3-FQA) | 0.061±0.007 | 0.072±0.006 | 0.654±0.002 | 0.661±0.038 |
| 4-O-caffeoylquinic acid (4-CQA) | 0.657±0.001 | 0.932±0.031 | 0.029±0.005 | 0.014±0.001 |
| 5-O-coumaroylquinic acid (5-CoQA) | 0.098±0.004 | 0.070±0.004 | 0.182±0.000 | 0.185±0.000 |
| 5-O-feruloylquinic acid (5-FQA) | 0.369±0.000 | 0.843±0.000 | – | – |
| 4-O-feruloylquinic acid (4-FQA) | 0.060±0.008 | 0.059±0.008 | – | – |
| 4-O-coumaroylquinic acid (4-CoQA) | 0.069±0.005 | 0.070±0.005 | – | – |
| 3,4-di-O-caffeoylquinic acid (3,4-diCQA) | 0.284±0.036 | 0.760±0.025 | 0.054±0.000 | 0.060±0.000 |
| 3,5-di-O-caffeoylquinic acid (3,5-diCQA) | 0.459±0.088 | 0.798±0.020 | 0.201±0.029 | 0.379±0.005 |
| Total (CGA) | 6.972±0.140 | 9.397±0.346 | 2.781±0.209 | 3.029±0.192 |