Rodríguez-Durán Luis V, Ramírez-Coronel Ma Ascención, Aranda-Delgado Eduardo, Nampoothiri K Madhavan, Favela-Torres Ernesto, Aguilar Cristóbal N, Saucedo-Castañeda Gerardo
Department of Biotechnology, Autonomous Metropolitan University , Campus Iztapalapa, Av. San Rafael Atlixco 186, 09340 Iztapalapa, D.F. Mexico City, Mexico.
J Agric Food Chem. 2014 Aug 6;62(31):7869-76. doi: 10.1021/jf5014956. Epub 2014 Jul 24.
The contents of soluble and bound hydroxycinnamates (HCAs) were analyzed in coffee pulp (CP) of seven cultivars of Coffea arabica at three different ripening stages. Methodologies for the extraction and analysis of HCAs were evaluated and improved. HCAs were present mainly in the soluble fraction (68-97%). Chlorogenic acid was the main phenolic acid (94-98%) in the soluble fraction, whereas caffeic acid was the most abundant HCA found in the bound fraction (72-88%). Small amounts of free and bound ferulic and p-coumaric acids were also detected. The content of total HCAs in CP reached the maximum concentration at the semiripe stage (7.4-25.5 mg/g CP, dw) but decreased at the ripe stage for six of the seven cultivars. These findings suggest that unripe or semiripe coffee cherries, considered as defective cherries, are a potential inexpensive source of phenolic compounds, such as chlorogenic and caffeic acids.
分析了三个不同成熟阶段的七个阿拉比卡咖啡品种咖啡果肉（CP）中可溶性和结合态羟基肉桂酸（HCA）的含量。对HCA的提取和分析方法进行了评估和改进。HCA主要存在于可溶部分（68 - 97%）。绿原酸是可溶部分中的主要酚酸（94 - 98%），而咖啡酸是结合部分中含量最丰富的HCA（72 - 88%）。还检测到少量游离和结合态的阿魏酸和对香豆酸。CP中总HCA的含量在半成熟阶段达到最高浓度（7.4 - 25.5毫克/克CP，干重），但七个品种中有六个在成熟阶段含量下降。这些发现表明，未成熟或半成熟的咖啡樱桃，被视为有缺陷的樱桃，是酚类化合物如绿原酸和咖啡酸的潜在廉价来源。
