Chlorogenic acid (CGA) determination in roasted coffee beans by Near Infrared (NIR) spectroscopy

Roasting can potentially affect the functional properties of the resulting coffee. For instance, antioxidant phenolic chlorogenic acids (CGA) are known to be thermally labile. In this study, we develop a new NIR spectroscopic method to measure CGA concentration found in the coffee beans. High performance liquid chromatography (HPLC) was used to determine standard reference values of CGA concentration. A partial least squares regression (PLSR) with full cross-validation method was employed for the development and the validation of the regression model. The resultant model accuracy of RCV2 = 0.76 and RMSECV = 1.16% with preprocessing of the spectra by MSC and SNV is thought to be accurate enough for the rapid and non-destructive determination of CGA concentration in roasted coffee beans.