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Characterization of chlorogenic acids in different coffee varieties using electrochemical methods

The characterization of chlorogenic acid (CGAs) in different brands of coffee (green and roasted beans C. arabica and C. robusta, ground coffee Franck Guatemala and Flatcher Olympia, and instant coffee Nescafé Classic, Nescafé Espresso, Jacobs Monarch and Jacobs Intense) were investigated. Before the characterization, the electrochemical properties of the caffeoylquinic acids (CQAs), dicaffeoylquinic acids (diCQAs) and feruloylquinic acids (FQAs) were analysed by the square-wave voltammetry (SWV), differential pulse voltammetry (DPV) and flow through stripping chronopotentiometry (FTSCP). The electrochemical measurements of the CGAs have shown that on the surface of the working electrode, the different electrochemical reactions via different mechanisms of oxidation proceeded, in connection with the chemical structure of CGAs. Characterization of CGAs was performed by SWV, DPV, FTSCP and HPLC methods. The identification and quantification of the CGAs in different brands of coffee were performed by the SWV, DPV, FTSCP and HPLC methods. The results have shown that the highest CGAs total content exists in the green coffee beans.

chlorogenic acids, coffee, square-wave voltammetry, differential pulse voltammetry, flow through stripping chronopotentiometry

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