Methods of organic analysis of coffee. I. Comparison of methods of chlorogenic acid determination

Authors

  • H. V. Amorim USP; ESALQ; Setor Bioquímica; Departamento de Química
  • M. A. Guercio USP; ESALQ; Setor Bioquímica; Departamento de Química
  • J. G. Cortez USP; ESALQ; Setor Bioquímica; Departamento de Química
  • E. Malavolta USP; ESALQ; Setor Bioquímica; Departamento de Química

DOI:

https://doi.org/10.1590/S0071-12761973000100021

Abstract

Three methods of total chlorogenic acid determination in green coffee were studied. Six coffee samples, three Soft (best) and three Rio (worst) were used. The method of MOORES et al. (1948), WEISS (1957) and GNAGY (1961, 1962) adapted by AMORIM (1972) gave no statistic difference when Rio coffees were used, however, the method of MOORES et al. (1948) and WEISS (1957) gave lower values than the GNAGY - AMORIM procedure, for the Solft coffees. No statistical difference was found between MOORES and WEISS methods. It was infered that the higher enzymatic activities of polyphenol oxidase found in the best coffees (Solft), oxidize the chlorogenic acids in the extraction procedure of the MOORES and WEISS methods, leading to the lower chlorogenic acid values observed.

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Published

1973-01-01

Issue

Vol. 30 (1973)

Section

naodefinida

How to Cite

Amorim, H. V., Guercio, M. A., Cortez, J. G., & Malavolta, E. (1973). Methods of organic analysis of coffee. I. Comparison of methods of chlorogenic acid determination . Anais Da Escola Superior De Agricultura Luiz De Queiroz, 30, 281-291. https://doi.org/10.1590/S0071-12761973000100021