咖啡品種與綠原酸含量之關係

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咖啡品種與綠原酸含量之關係

作者：劉千如公佈日期：113 年 11 月 07 日

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綠原酸 (Chlorogenic acids, CGA) 屬對羥基桂皮酸酯類化合物 (hydroxycinnamic acid ester)，為多酚類的一種，具有清除自由基、抗茵消炎、抗病毒、降糖及降血脂等作用。咖啡生豆中富含綠原酸，且為人類攝取綠原酸最主要食物來源之一。探討不同咖啡物種及品種間咖啡綠原酸含量之變化。

表1、咖啡不同物種間之綠原酸含量之整理

Coﬀea species	Total CGAs(% dry matter)
C. arabica	5.20–6.70
C. canephora	5.80–8.40
C. liberica	4.66–6.41
Arabusta	5.64–5.75
C. eugenioides	2.95–3.26
C. sessiliﬂora	4.54–5.17
C. congensis	6.64
C. pseudozanguebariae	0.21
C. racemosa	6.21
C. brevipes	7.05

(Ortiz et al.,2019)

表2、阿拉比卡項下之不同品種綠原酸含量整理

Group	Variety	Total CGA(%)	Reference
Typica	SL34	4.96	Gimase et al.,2014
Bourbon	Caturra	5.62	Clifford & Ramirez-Martinez,1991
	Caturra	5.13	Gimase et al.,2014
	Bournon	5.67	Clifford & Ramirez-Martinez,1991
	Bournon	5.25	Farah,2005
	Bournon	6.57	Monteiro and Farah,2012
	SL28	5.22	Gimase et al.,2014
Typica x Bourbon	Mundo Novo	6.02	Monteiro and Farah,2012
	Red Catuai	6.32	Monteiro and Farah,2012
	Yellow Catuai	6.11	Monteiro and Farah,2012
Ethiopian Landrace	Wild ethiopian Arabica coffee	5.63-10.11	Scholz et al.,2016
Timor Hygrid	Timor Hygrid	5.62	Clifford & Ramirez-Martinez,1991
	Higrido De Timor	5.1	Gimase et al.,2014
Catimor Group	Cartimor	6.31	Clifford & Ramirez-Martinez,1991
Sarchimor Group	Parainema	5.4	Tuccio et al.,2019

資料顯示目前咖啡綠原酸含量在咖啡屬(Coffea L.)項下之不同物種中，以C. canephora為5.8-8.4%最高，C. pseudozanguebariae為 0.21%最低，常見之栽培種如C. arabica為5.20-6.70%，C. liberica為4.66-6.41%；在C. arabica的品種中，以 Bourbon 為6.57%含量最高，其中Typica 為 4.96% 最低，值得注意的是在Ethiopian Landrace群中的含量範圍為5.63-10.11%，為未來在C. arabica中有潛力發掘高綠原酸含量之咖啡品種。

參考資料

1. Farah, A. & Donangelo, M. (2006). Phenolic compounds in coffee. Braz. J. Plant Physiol., 18(1),23-36.

2. Monteiro, C. & Farah, A.(2012). Chlorogenic acids in Brazilian Coffea arabica cultivars from various consecutive crops. Food Chemistry.134,611-614.

3. Ortiza, A., L., Bertia, F., Sánchezb, W., S., , Navarinic, L., Colombanc, S., Crisafullic, P., Forzatoa, C. (2019). Distribution of p-coumaroylquinic acids in commercial Coﬀea spp. of diﬀerent geographical origin and in other wild coﬀee species. Food Chemistry. 286,459–466.