3.2.2. Chlorogenic acid contentThe

3.2.2. Chlorogenic acid content
The most abundant phenolic compounds in coffee are chlorogenic acids (CGA) (Bicho, Oliveira, Lidon, Ramalho, & Leitão, 2011b; Trugo & Macrae, 1984). Total CGA ranged from 11.6 mg g−1 for the coffee blend in a sealed package with a one-way degassing-valve to 13.3 mg g−1 for the functional coffee blend (Table 6). That suggests a CGA loss close to 80% during the roasting process, as compared with the values presented elsewhere for green bean (Bicho et al., 2013a). This CGA loss is somewhat higher than that found by Trugo & Macrae (1984), which pointed to losses of ca. 60% upon mild roasting conditions, or by Correia, Leitao, & Clifford (1995), which found a degradation between 52 and 77% with extended roasting. Furthermore, differences in the degradation rates of the individual isomers were found, with the stronger losses for CQAs and diCQAs, whereas the opposite occurred with FQAs. In fact, 5-CQA seems to be the chlorogenic acid with higher reduction rates triggered by roasting (Farah, de Paulis, Trugo, & Martin, 2005). Such roasting dependency was also found for other compounds, namely N-β-caffeoyl-tyrosine and p-coumaroyl-N-tyrosine, which resist better to the medium roast than the other CGA (Correia et al., 1995). Therefore, roasting intensity can induce a direct influence on the flavor of the final product, as the individual isomers have different sensory properties (Bicho et al., 2013b; Correia et al., 1995; Trugo & Macrae, 1984). Apart from the degree of coffee roasting, the CGA content in the beverage is also species influenced, as their values are higher in Robusta than in Arabica coffee (Ky et al., 2001). The results suggest that the blends had a total CGA content (Table 6) characteristic of industrial medium roasts, where temperature was slightly lower but with a significantly higher roasting time (Correia et al., 1995). The full content of CGA detected in golden coffee was 23.0 mg g−1 (Correia et al., 1995), therefore less than in green coffee of the same species and origin (71.7 mg g−1).
Although being a minimally processed product, it shows a significant reduction of CGA, but in a much less extent than that provoked by the roasting process. Amongst the chlorogenic acids types, considering the total CQAs, FQAs and diCQAs values, only the functional coffee blend showed a higher content when compared to the coffee blend in a sealed package with one-way degassing-valve and commercial coffee blend in capsules, what was therefore slight reflected in the total CGA content. Typically the content of CGA of the beverages, with 10 g of roasted and ground coffee added to 200 mL of water, can vary between 20 and 300 mg (Richelle, Tavazzi, & Offord, 2001), whereas coffee beverages subjected to dark roasts might show a content varying between 5.26 and 17.1 mg g−1 (Fujioka & Shibamoto, 2008). Yet, that can also be affected by the beverage producing system. In fact, in the functional coffee blend there was a consistent tendency to a better extraction of all CGAs by DQOOL, when compared to the performance of the Briel machines. Also, all the CGA were more concentrated in the functional coffee blend relative to the commercial coffee blends in capsules obtained in the DQOOL.
Using the Briel machine, the beverages of the functional coffee blend also showed a higher content of total CGA (Table 7), relative to the coffee blend in a sealed package with a oneway degassing-valve (although that difference arises only from a few chlorogenic acids,mostly from5-CQA). Additionally, the beverage of the functional coffee blend had a higher content of total CGA when compared to the commercial coffee blend in capsules (with DQOOL) and the coffee blend in a sealed package with one-way degassing-valve (with Briel), following a close tendency to that observed for the solid samples (Table 6).

Hasil (Bahasa Indonesia) 1:

3.2.2. klorogenat asam kontenThe most abundant phenolic compounds in coffee are chlorogenic acids (CGA) (Bicho, Oliveira, Lidon, Ramalho, & Leitão, 2011b; Trugo & Macrae, 1984). Total CGA ranged from 11.6 mg g−1 for the coffee blend in a sealed package with a one-way degassing-valve to 13.3 mg g−1 for the functional coffee blend (Table 6). That suggests a CGA loss close to 80% during the roasting process, as compared with the values presented elsewhere for green bean (Bicho et al., 2013a). This CGA loss is somewhat higher than that found by Trugo & Macrae (1984), which pointed to losses of ca. 60% upon mild roasting conditions, or by Correia, Leitao, & Clifford (1995), which found a degradation between 52 and 77% with extended roasting. Furthermore, differences in the degradation rates of the individual isomers were found, with the stronger losses for CQAs and diCQAs, whereas the opposite occurred with FQAs. In fact, 5-CQA seems to be the chlorogenic acid with higher reduction rates triggered by roasting (Farah, de Paulis, Trugo, & Martin, 2005). Such roasting dependency was also found for other compounds, namely N-β-caffeoyl-tyrosine and p-coumaroyl-N-tyrosine, which resist better to the medium roast than the other CGA (Correia et al., 1995). Therefore, roasting intensity can induce a direct influence on the flavor of the final product, as the individual isomers have different sensory properties (Bicho et al., 2013b; Correia et al., 1995; Trugo & Macrae, 1984). Apart from the degree of coffee roasting, the CGA content in the beverage is also species influenced, as their values are higher in Robusta than in Arabica coffee (Ky et al., 2001). The results suggest that the blends had a total CGA content (Table 6) characteristic of industrial medium roasts, where temperature was slightly lower but with a significantly higher roasting time (Correia et al., 1995). The full content of CGA detected in golden coffee was 23.0 mg g−1 (Correia et al., 1995), therefore less than in green coffee of the same species and origin (71.7 mg g−1). Although being a minimally processed product, it shows a significant reduction of CGA, but in a much less extent than that provoked by the roasting process. Amongst the chlorogenic acids types, considering the total CQAs, FQAs and diCQAs values, only the functional coffee blend showed a higher content when compared to the coffee blend in a sealed package with one-way degassing-valve and commercial coffee blend in capsules, what was therefore slight reflected in the total CGA content. Typically the content of CGA of the beverages, with 10 g of roasted and ground coffee added to 200 mL of water, can vary between 20 and 300 mg (Richelle, Tavazzi, & Offord, 2001), whereas coffee beverages subjected to dark roasts might show a content varying between 5.26 and 17.1 mg g−1 (Fujioka & Shibamoto, 2008). Yet, that can also be affected by the beverage producing system. In fact, in the functional coffee blend there was a consistent tendency to a better extraction of all CGAs by DQOOL, when compared to the performance of the Briel machines. Also, all the CGA were more concentrated in the functional coffee blend relative to the commercial coffee blends in capsules obtained in the DQOOL. Using the Briel machine, the beverages of the functional coffee blend also showed a higher content of total CGA (Table 7), relative to the coffee blend in a sealed package with a oneway degassing-valve (although that difference arises only from a few chlorogenic acids,mostly from5-CQA). Additionally, the beverage of the functional coffee blend had a higher content of total CGA when compared to the commercial coffee blend in capsules (with DQOOL) and the coffee blend in a sealed package with one-way degassing-valve (with Briel), following a close tendency to that observed for the solid samples (Table 6).