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Coffee in Health and Disease Prevention by Victor R. Preedy

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Chapter 21

Chlorogenic Acids from Coffee

Yusaku Narita1,  and Kuniyo Inouye2     1Innovation Center, UCC Ueshima Coffee Co., Ltd., Takatsuki-shi, Osaka, Japan     2Division of Food Science and Biotechnology, Graduate School of Agriculture, Kyoto University, Sakyo-ku, Kyoto, Japan

Abstract

In this chapter, we describe the contents of chlorogenic acids (CGAs) of various species of green and roasted coffee beans. CGAs are a family of esters that are structural analogs of quinic acid with various cinnamate derivatives. A total of 82 CGAs have been detected in green coffee beans. The contents of CGAs of Coffea arabica and Coffea canephora, two of the major cultivated species, are in the range of 3.40–7.24% and 5.17–14.4% w/w dry matter, respectively, ...

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