The roasting process does not influence the extent of conjugation of coffee chlorogenic and phenolic acids

BioFactors
Belén Sanchez-BridgeLucas Actis-Goretta

Abstract

Understanding the bioavailability and metabolism of coffee compounds will contribute to identify the unknown biological mechanism(s) linked to their beneficial effects. The influence of the roasting process on the metabolism of coffee chlorogenic acids in humans was evaluated. In a randomized, double-blind, crossover study, 12 healthy volunteers consumed four instant coffees namely, high roasted coffee (HRC), low roasted coffee (LRC), unroasted coffee (URC), and in vitro hydrolyzed unroasted coffee (HURC). The sum of areas under the curve (AUC) ranged from 8.65-17.6 to 30.9-126 µM/h (P < 0.05) for HRC, LRC, URC, and HURC, respectively. The AUC of HRC, LRC, and URC was correlated with the initial level of phenolic acids in the coffee drinks. Despite different absorption rates, the extent of conjugation was comparable between HRC, LRC, and URC coffees but different for HURC. The most abundant circulating metabolites during the first 5 H were dihydroferulic acid (DHFA), caffeic acid-3'-O-sulfate (CA3S) and isoferulic-3'-O-glucuronide (iFA3G). DHFA and 5-4-dihydro-m-coumaric acid (mDHCoA) were the main metabolites in the period of 5-24 H. The phenolic compounds after consumption of HURC were most rapidly absorbed (Tmax 1 H) compare...Continue Reading

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Citations

Jul 17, 2019·Journal of Chromatography. a·Raquel Pérez-MíguezMaría Castro-Puyana
Dec 19, 2020·Comprehensive Reviews in Food Science and Food Safety·Michael N CliffordGary Williamson
Sep 1, 2018·Comprehensive Reviews in Food Science and Food Safety·Ahsan HameedHafiz Ansar Rasul Suleria
Jan 15, 2021·Comprehensive Reviews in Food Science and Food Safety·William LeonardZhongxiang Fang

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