LEPABE, Faculdade de Engenharia, Universidade do Porto, Rua Dr. Roberto Frias, 4200-465 Porto, Portugal.
J Anal Methods Chem. 2014;2014:965353. doi: 10.1155/2014/965353. Epub 2014 Dec 21.
The influence of different brewing conditions on the concentration of the main caffeoylquinic acids (3-caffeoylquinic acid (3-CQA), 4-caffeoylquinic acid (4-CQA), and 5-caffeoylquinic acid (5-CQA)) was investigated. For this purpose, twenty-four coffee brews were extracted and analyzed using HPLC-DAD at 325 nm. Our findings demonstrate the great impact of brewing techniques on the caffeoylquinic acids (CQAs) content. The major isomer was 3-CQA, accounting for about 50% of the total CQAs, followed by 5-CQA and 4-CQA, accounting for about 24-36% for each one. The total content of CQAs was in the range of 45.79 to 1662.01 mg/L, found in iced cappuccino and pod espresso, respectively. In conclusion, this study demonstrates that coffee brews, in particular those prepared using pressurized methods, can be considered as the potential sources of antioxidants such as CQAs.
研究了不同酿造条件对主要绿原酸（3-咖啡酰奎宁酸（3-CQA）、4-咖啡酰奎宁酸（4-CQA）和 5-咖啡酰奎宁酸（5-CQA））浓度的影响。为此，使用 HPLC-DAD 在 325nm 下提取并分析了 24 种咖啡酿造物。我们的研究结果表明，酿造技术对绿原酸（CQAs）含量有很大的影响。主要异构体是 3-CQA，约占总 CQAs 的 50%，其次是 5-CQA 和 4-CQA，各占约 24-36%。CQAs 的总含量在 45.79 至 1662.01mg/L 之间，分别在冰卡布奇诺和咖啡胶囊中发现。总之，这项研究表明，咖啡酿造物，特别是那些采用加压方法制备的咖啡酿造物，可以被认为是 CQAs 等抗氧化剂的潜在来源。
