chapter  3
16 Pages

Chlorogenic Acids from Green Coffee Beans: Standard Quality and Extraction Methods

Today, coffee is considered a functional food, primarily due to its high content of compounds that exert antioxidant and other benecial biological properties. Coffee is known as one of the most important daily sources of antioxidants. The most prevalent antioxidants are phenolic acids of which the chlorogenic acids accumulate to high levels in crop plants. The antioxidants in coffee include chlorogenic acids, caffeic acid, tannic acid, eugenol, scopoletin,

3.1 Coffee Plant Cultivation Practices .................................................................. 32 3.2 Postharvest Practices ...................................................................................... 33

3.2.1 Decaffeination ....................................................................................34 3.2.2 Dry Processing ...................................................................................34 3.2.3 Wet Processing ................................................................................... 35 3.2.4 Steaming ............................................................................................. 35 3.2.5 Roasting ..............................................................................................36