Characterization of acyl-quinic acids and antioxidant capacity in defective green coffee beans using LC-HRMS
ABSTRACT: A significant proportion of defective green coffee beans (GCBs) are produced during the pre- and post-harvesting processes, reducing overall bean quality. Although GCBs can be used as a source of bioactive compounds, few relevant analyses of such uses have been reported. This study focuses...
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| Main Authors: | , |
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| Format: | Article |
| Language: | English |
| Published: |
Elsevier
2025-05-01
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| Series: | Food Chemistry: X |
| Subjects: | |
| Online Access: | http://www.sciencedirect.com/science/article/pii/S2590157525003530 |
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| Summary: | ABSTRACT: A significant proportion of defective green coffee beans (GCBs) are produced during the pre- and post-harvesting processes, reducing overall bean quality. Although GCBs can be used as a source of bioactive compounds, few relevant analyses of such uses have been reported. This study focuses on the characterization and quantification of acyl-quinic acids in 10 different types of defective Coffea arabica GCBs, along with an investigation of their antioxidant capacity. A total of 37 acyl-quinic acids were identified, with 3-p-coumaroyl-4-feruloylquinic acid, 3-feruloyl-4-p-coumaroylquinic acid, 4-p-coumaroyl-5-feruloylquinic acid, and 4-feruloyl-5-dimethoxycinnamoylquinic acid reported for the first time in Arabica GCBs. Defective GCBs (full black, partial black, insect damage, withered, and floater types) had significantly higher acyl-quinic acid contents compared with non-defective GCBs. Among them, the black, insect damage, and withered types had greater antioxidant capacity compared with non-defective beans. These findings suggest that defective GCBs can be viable sources of bioactive compounds for the nutraceutical or pharmaceutical industries. |
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| ISSN: | 2590-1575 |