The Dynamic Changes of Chlorogenic Acids and Alkaloids in Coffee Processing and Brewing: A Systematic Literature Review
DOI:
https://doi.org/10.48048/tis.2026.13444Keywords:
Caffeine, Chlorogenic acids, Coffea arabica, Coffea canephora, Trigonelline, Theobromine, Roasting, BrewingAbstract
Coffee is one of the most consumed beverages worldwide, and its quality and health-related properties are strongly influenced by bioactive compounds such as chlorogenic acids (CQAs) and alkaloids (caffeine, trigonelline, theobromine). Their concentrations vary considerably depending on processing steps, including postharvest, roasting, and brewing. This systematic review, conducted following PRISMA 2020 guidelines, evaluated the stability and changes of CQAs and alkaloids in Arabica (Coffea arabica) and Robusta (Coffea canephora) across green beans, roasted beans, and brewed coffee. Articles were retrieved from multiple databases using specific keywords, and quantitative data were extracted and analyzed using Microsoft Excel and R Studio. Results showed that Arabica green beans contained 12.50 - 160.10 mg/g CQAs, which de-creased by up to 99% after roasting and brewing, while Robusta initially contained 32.10 - 185.60 mg/g with reductions of 56% - 92%. Caffeine was more stable, averaging 22.15 ± 15.22 mg/g in Arabica and 45.58 ± 22.14 mg/g in Robusta green beans, with moderate reductions through processing. Trigonelline consistently decreased by 80% - 94% in Ara-bica and 68% - 77% in Robusta, while theobromine remained at low levels with further reductions. Overall, roasting and brewing significantly degrade CQAs and trigonelline, while caffeine shows relative stability, providing insight into processing strategies that may optimize coffee’s bioactive profile.
HIGHLIGHTS
- Coffee processing drives major changes in CQAs and alkaloids
- Roasting intensity governs chlorogenic acid and trigonelline degradation
- Arabica and Robusta show distinct bioactive compound stability patterns
- Brewing methods determine final CQAs and alkaloid levels in coffee beverages
GRAPHICAL ABSTRACT
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