HPTLC fingerprint profile analysis of coffee polyphenols during different roast trials

Abstract Coffee beans are a rich source of bioactive phytochemicals such as chlorogenic acids (CGA). During the roasting process, the CGA content changes dramatically. An effective HPTLC method was developed which allows a fast characterization of the eight main CGA present in green and roasted coffee beans and their distribution during roasting trials. The method was optimized with regard to three caffeoylquinic acids (CQA), two feruloylquinic acids (FQA) and three dicaffeoylquinic acids (di-CQA). The best separation for a fingerprint consisting of eight phenolic compounds as markers was achieved on silica gel 60 F254 HPTLC plates with a solvent mixture of diethyl ether, formic acid, acetic acid, water, acetophenone and heptane (30:3:9:50:30:10) (v/v/v/v/v/v). Staining with natural product reagent A enabled visualization and quantitative evaluation. Principal component analysis can help to visualize the evolution of the chlorogenic acids throughout the process also with the aim of controlling the roasting degree.