Quantification of Caffeoylquinic Acids in Coffee Brews by HPLC-DAD

Table 1

General description of ground coffees used for preparation of various types of coffee brews studied in the present work^a.

Type of coffee	Description	Roasted condition
Roasted and ground Arabica coffee; (used to prepare 4 samples include boiled, French, filter, and mocha coffee)	100% Arabica, 2.34% water content	NA^b
Roasted and ground Robusta coffee; (used to prepare 4 samples include boiled, French, filter, and mocha coffee)	100% Robusta, 3.11% water content	NA
Capsule A—type 1	Blend of Arabica and Robusta	Roasted slowly and fine grinding
Capsule A—type 2	Blend of Arabica and Robusta	Light roasted and fine grinding
Capsule A—type 3	Blend of Arabica and Robusta	Light roasted
Capsule A—type 4	Blend of Arabicas	Light roasted
Capsule A—type 5	Blend of Arabicas	Long roasting at low temperatures
Capsule B	Blend of Arabica and Robusta	Medium roasted
Capsule C	100% Arabica coffee	NA
Vending coffee	NA	NA
Pod espresso	Blend of Arabica and Robusta	NA
Espresso lab-made	100% Arabica, 2.34% water content	NA
Instant natural A	Soluble coffee natural	NA
Instant natural B	Soluble coffee natural	NA
Instant decaffeinated	Soluble coffee decaffeinated	NA
Instant espresso	Blend of Arabicas	NA
Iced coffee	Instant coffee, sugar, acid citric, and so forth	NA
Iced cappuccino	Instant coffee, sugar, skimmed milk powder, and so forth	NA

All information was adopted from the label of coffee products.
^bNot available.