Comparison of Five Purification Methods for Chlorogenic Acids in Green Coffee Beans (<i>Coffea</i> sp.)

Abstract

Quantification of chlorogenic acid content in large populations of green coffee beans needs an accurate, fast, and unbiased purification method. Five different procedures of purification were compared. The first consisted of a successive use of different organic solvents, the second was based on a filtration through a C18 cartridge, the third used two combined reagents, and the remaining two methods (4 and 5) were a simplification of the third. One of the two simplest methods of purification (method 4) was also the fastest, the most accurate, and the least biased. Consequently, this method could be used routinely to quantify chlorogenic acids in green coffee beans. Keywords: Chlorogenic acids; Coffea sp.; purification procedures; HPLC