Coffee's Phenolic Compounds. A general overview of the coffee fruit's phenolic composition

Phenolic compounds are secondary metabolites ubiquitously distributed in the plant kingdom which come a wide array of molecular configurations confer them comprehensive set chemical attributes such as, but not limited to: nutraceutical properties, industrial applications (e.g., dyes, rawhide processing, beer production, antioxidants), and self-defense mechanisms against natural enemies also known as Systemic Acquired Resistance (SAR).However, despite fact, that there is large number phenolic-containing food products chocolate, green tea, wines, beer, wood barrel-aged spirits, cherries, grapes, apples, peaches, plums, pears, etc.), coffee remains, western hemisphere, main source dietary phenolic reflected by fact that, international market, occupies second trading position after oil its derivatives. The following discussion product an extensive review scientific literature aims to describe essential topics related compounds, especially chlorogenic acids, their purpose nature, biosynthesis, determination, metabolism, effect on cup quality. Keywords: caffeoylquinic acid, antioxidant capacity, biosynthesis.