Phenolic Compounds in Coffee Compared to Other Beverages

Abstract Coffee is the most important product obtained from roasted coffee beans and one of the most consumed beverages in the world. Although coffee is known for its stimulating properties attributed mainly to caffeine, it also contains other biologically active compounds, including phenolic compounds, with chlorogenic acids being the most abundant. The critical factor that affects these compounds in green coffee is the roasting time–temperature profile. Another beverage that contains a great amount of phenolic compounds is “tea” ( Camellia sinensis L.), in which the flavonoids are the most abundant, particularly the catechins. Wine and fruit juices have also phenolic compounds, but in lower concentrations, such as phenolic acids, flavonoids, anthocyanins, stilbenes, and tannins, with different biological activities and intensities.