The influence of stage of maturity and processing method on the relation between the different isomers of caffeoilquinic acid in green coffee beans
Chlorogenic acids were extracted from green coffee beans collected at different stages of maturity and processed by both the dry and wet methods. The different isomers of caffeoylquinic acid were determined by an isocratic HPLC system. The variation in the ratio between the monocaffeoylinic acids and the dicaffeoylquinic acids was determinated, and was shown to vary according to both the stage of maturity and the method of processing
Saved in:
| Main Authors: | , , , |
|---|---|
| Format: | biblioteca |
| Published: |
París (Francia)
1988
|
| Subjects: | COFFEA ARABICA, CAFE VERDE, MADURACION, COMPOSICION, BENEFICIO POR VIA SECA, BENEFICIO POR VIA HUMEDA, COLOR, CALIDAD, |
| Tags: |
Add Tag
No Tags, Be the first to tag this record!
|
| Summary: | Chlorogenic acids were extracted from green coffee beans collected at different stages of maturity and processed by both the dry and wet methods. The different isomers of caffeoylquinic acid were determined by an isocratic HPLC system. The variation in the ratio between the monocaffeoylinic acids and the dicaffeoylquinic acids was determinated, and was shown to vary according to both the stage of maturity and the method of processing |
|---|