Chlorogenic Acid – Coffee contains chlorogenic Acid. Chlorogenic Acid is a type of chlorogenic acid that is found.
It (CGA) is a comprehensive set of esterified chemicals found in green and roasted coffee that was discovered in 1932. CGA is progressively broken down during roasting to generate caffeine and quinic Acid, with around half of the original CGA being broken down at medium roasts.
Coffee contains it. Quinic Acid and caffeine are linked to heightened bitterness and bold texture, both of which are typical in dark roasts (Dark Roasts)
Coffee contains the highest chlorogenic acid content of any plant species, ranging from 6-7 percent in Arabica to up to 10% in Robusta.
Many reasons, including changing weather circumstances, farming techniques, and pest infestation, cause CGA in plants. Unsurprisingly, Robusta produced in harsher cases contains approximately twice as much CGA as Arabica.
CGA is comparable to caffeine in that as CGA concentration rises, so does caffeine concentration.
Although chlorogenic Acid refers to a single chemical, it refers to a group of isomers having distinct organoleptic properties. The 3-CGA isomer is more common in coffee at varying concentrations than the mono, di, and feruloyl quinic isomers.
According to research, coffee’s bitter/challenging taste is most likely caused by the “di-CGA” isomer. This is especially true for Robusta coffee, which has a higher percentage of di-CGA and a bitterer flavor.
According to new research, coffee has potent antioxidants, ranging from 200 to 550 mg per cup (6 oz) – far more than green tea. However, while both coffee and tea contain high antioxidants, coffee has more simple phenols while tea contains more catechins.