Phenolic compounds in coffee pulp: Quantitative determination by HPLC

Abstract

Abstract The content of phenolic compounds tentatively identified by HPLC in fresh coffee pulp gives an average composition in the 12 cultivars studied as follows: chlorogenic acid (5‐caffeoylquinic acid), 42·2%; epicatechin, 21·6%; isochlorogenic acid I, 5·7%; isochlorogenic acid II, 19·3%; isochlorogenic acid III, 4·4%; catechin, 2·2%; rutin, 2·1%; protocatechuic acid, 1·6%; and ferulic acid, 1·0%. When the percentages of chlorogenic and isochlorogenic acids are added to the corresponding one of epicatechin for each cultivar, it is found that they make up between 92·0% and 98·4% of the total of identified phenolic compounds. Qualitative or quantitative differences were not detected between cultivars of coffee plants resistant and susceptible to coffee leaf rust.