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Phenolic compounds in coffee pulp: Quantitative determination by HPLC
Author(s) -
RamirezMartinez Jose R
Publication year - 1988
Publication title -
journal of the science of food and agriculture
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.782
H-Index - 142
eISSN - 1097-0010
pISSN - 0022-5142
DOI - 10.1002/jsfa.2740430204
Subject(s) - chlorogenic acid , rutin , chemistry , cultivar , ferulic acid , protocatechuic acid , catechin , food science , high performance liquid chromatography , pulp (tooth) , botany , polyphenol , chromatography , biology , antioxidant , organic chemistry , medicine , pathology
The content of phenolic compounds tentatively identified by HPLC in fresh coffee pulp gives an average composition in the 12 cultivars studied as follows: chlorogenic acid (5‐caffeoylquinic acid), 42·2%; epicatechin, 21·6%; isochlorogenic acid I, 5·7%; isochlorogenic acid II, 19·3%; isochlorogenic acid III, 4·4%; catechin, 2·2%; rutin, 2·1%; protocatechuic acid, 1·6%; and ferulic acid, 1·0%. When the percentages of chlorogenic and isochlorogenic acids are added to the corresponding one of epicatechin for each cultivar, it is found that they make up between 92·0% and 98·4% of the total of identified phenolic compounds. Qualitative or quantitative differences were not detected between cultivars of coffee plants resistant and susceptible to coffee leaf rust.