The chemistry of chlorogenic acid from green coffee and its role in attenuation of obesity and diabetes

Abstract

An overview of green coffee, the unroasted bean enriched with antioxidants, is presented in the following article. Green coffee beans are known to have a higher content of chlorogenic acid (CGA) with potential health benefits like activity against hypertension, diabetes, obesity, etc. There are three major classes of chlorogenic acids present in green coffee beans, namely: caffeoylquinic acid (CQA), di-caffeoylquinic acid (diCQA) and feruloylquinic acid (FQA). Another pivotal component of the green beans is caffeic acid. A compilation of the different research studies and reviews pertaining to the diverse biomolecules present in the green coffee, their structure and the different sources of CGA is presented. The traditional and modern methods of the extraction of CGA are also studied. Green coffee upon roasting develops its aromatic characteristics but the flavor development comes with a reciprocation of reduced chlorogenic acid content. Thus, the effect of processing is also addressed. There are numerous studies conducted to show the health benefits associated with the consumption of green coffee out of which, anti-diabetic and anti-obesity effects are particularly concentrated in this article.

Keywords:

• Chlorogenic acid
• diabetes
• green coffee
• obesity
• roasting

Disclosure statement

No potential conflict of interest was reported by the author(s).

Author contributions

Dr. Pushpa S. Murthy conceived the presented idea. Ms. Vaibhavi A. Pimpley and Ms. Siddhi S. Patil highlighted the biological activities of chlorogenic acid (CGA). Mr. Kartikeya Srinivasan studied the methodologies adopted for extraction of CGA. Mr. Nivas M. Desai provided technical support. All authors discussed the results and contributed to the final manuscript.

Additional information

Funding

This paper was supported by CSIR-CFTRI (Central Food Technological research Institute).