www.counterculturecoffee.com: coffee driven people, people driven coffee

Chlorogenic Acid and Roasting Condition

Postby chang00 on Sat Mar 13, 2010 1:07 am

Recently came about this article from research at local University of California, Davis. This article is interesting in that the roasting equipment and beans are what home roasters use. GeneCafe and beans from SweetMaria's. The beans are roasted with the GeneCafe and chlorogenic acid levels measured. Predictably, by 17 minutes, most of the chlorogenic acids are gone.

http://pubs.acs.org/doi/abs/10.1021/jf9...istoryKey=
chang00
 
Posts: 289
Joined: Jul 23, 2008
Location: SFO

Postby Arpi on Sat Mar 13, 2010 9:48 am

looks interesting. THANKS.

http://en.wikipedia.org/wiki/Chlorogenic_acid

It is also an antioxidant and an inhibitor of the tumor promoting activity of phorbol esters. Chlorogenic acid and caffeic acid are antioxidants in vitro and might therefore contribute to the prevention of Type 2 Diabetes Mellitus[7] and cardiovascular disease.[8] It is claimed to have antiviral,[9] antibacterial[10] and antifungal[11] effects with relatively low toxicity and side effects, alongside properties that do not lead to antimicrobial resistance. Potential uses are suggested in pharmaceuticals, foodstuffs, feed additives, and cosmetics.[citation needed]

Chlorogenic acid is marketed under the tradename Svetol in Norway and the United Kingdom as a food active ingredient used in coffee, chewing gum, and mints to promote weight reduction.
User avatar
Arpi
 
Posts: 865
Joined: Jan 25, 2009
Location: Baltimore


Return to Home Roasting