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Review
. 2023 Jul 20;28(14):5540.
doi: 10.3390/molecules28145540.

Risk Assessment of Chlorogenic and Isochlorogenic Acids in Coffee By-Products

Sascha Behne  1   2   3 , Heike Franke  1 , Steffen Schwarz  4 , Dirk W Lachenmeier  3
Affiliations
Review

Risk Assessment of Chlorogenic and Isochlorogenic Acids in Coffee By-Products

Sascha Behne et al. Molecules. .

Abstract

Chlorogenic and isochlorogenic acids are naturally occurring antioxidant dietary polyphenolic compounds found in high concentrations in plants, fruits, vegetables, coffee, and coffee by-products. The objective of this review was to assess the potential health risks associated with the oral consumption of coffee by-products containing chlorogenic and isochlorogenic acids, considering both acute and chronic exposure. An electronic literature search was conducted, revealing that 5-caffeoylquinic acid (5-CQA) and 3,5-dicaffeoylquinic acid (3,5-DCQA) are the major chlorogenic acids found in coffee by-products. Toxicological, pharmacokinetic, and clinical data from animal and human studies were available for the assessment, which indicated no significant evidence of toxic or adverse effects following acute oral exposure. The current state of knowledge suggests that long-term exposure to chlorogenic and isochlorogenic acids by daily consumption does not appear to pose a risk to human health when observed at doses within the normal range of dietary exposure. As a result, the intake of CQAs from coffee by-products can be considered reasonably safe.

Keywords: CQA; caffeic acid; caffeoylquinic acid; chlorogenic acid; coffee by-products; dicaffeoylquinic acid; novel foods; quinic acid; risk assessment; toxicology.

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Conflict of interest statement

S.S. is the owner of Coffee Consulate, Mannheim, Germany. Coffee Consulate is an independent training and research center. Coffee Consulate is currently researching the potential of coffee by-products. However, S.S. reports that there is no conflict of interest related to the work under consideration. The other authors declare that they have no conflict of interest.

Figures

Figure 1
Figure 1
Major constituents of Coffea spp.
Figure 2
Figure 2
Some coffee by-products (coffee flowers/blossoms, coffee leaves, ripe and unripe (green) coffee cherries).
Figure 3
Figure 3
Chemical structures of quinic acid, hydroxycinnamic acids, and the most common naturally occurring CQAs (following the IUPAC numbering system).
Figure 4
Figure 4
Numbering of the (–)-quinic acid fragment in CQAs.
Figure 5
Figure 5
Conversion of CQAs by transesterification.
Figure 6
Figure 6
CQA products in roasted coffee: formation of 3-O-caffeoylquinic-1,5-γ-lactone (14) and 5-O-caffeoylshikimic acid (15).
Figure 7
Figure 7
Structures of di-, tri- and tetra-caffeoylquinic acids.
Figure 7
Figure 7
Structures of di-, tri- and tetra-caffeoylquinic acids.
Figure 8
Figure 8
Biosynthetic pathway of chlorogenic acids (modified from [22,28,88,93]).
Figure 9
Figure 9
Approaches to the total synthesis of 5-CQA (examples) [100,101,102].
See this image and copyright information in PMC

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