Green coffee infusion as a source of caffeine and chlorogenic acid

Green coffee infusion is a novel and emerging food. This is the first study to report on caffeine and chlorogenic acid content in green coffee infusion as ingested by the consumer. Caffeine was determined by adapting the corresponding DIN/ISO HPLC method. Chlorogenic acids were measured by AOAC standardized photometric method. Both methods were adapted and validated for the green coffee beans and resulting infusions. Results for caffeine in green coffee infusion reached from 113 to 188 mg/L in C. arabica infusions, and from 186 to 293 mg/L in C. canephora infusions. A decaffeinated green coffee infusion sample contained 6.2 mg/L. Results of chlorogenic acid ranged from 628 to 1040 mg/L in C. arabica infusions, and from 682 and 1210 mg/L in C. canephora infusions. Decaffeinated Arabica green coffee infusion sample had a concentration of 767 mg/L. Infusions from Robusta exceeded Arabica samples by far regarding caffeine and chlorogenic acid content. Results are discussed with numerous references in detail.