Phenolic compounds in coffee pulp: quantitative determination by HPLC

The content of phenolic compounds tentatively identified by HPDC in fresh coffee pulp gives an average composition in the 12 cultivars studied as follows: chlorogenic acid (5-caffeoylquinic acid), 42.2 per cent; epicatechin, 21.6 per cent; isochlorogenic acid I, 5.7 per cent; isochlorogenic acid II, 19.3 per cent; isochlorogenic acid III, 4.4 per cent; catechin, 2.2 per cent; rutin, 2.1 per cent; protocatechuic acid, 1.6 per cent; and ferulic acid, 1.0 per cent. 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 per cent of the total of identified phenolic compounds. Qualitative or quantitative differences were not detected between cultivars of coffee plants resistant susceptible to coffee leaf rust