Table of Contents
ISRN Nutrition
Volume 2014, Article ID 384230, 13 pages
Review Article

Bioactive Micronutrients in Coffee: Recent Analytical Approaches for Characterization and Quantification

Department of Chemistry, Ahmadu Bello University, PMB 1069, Zaria, Kaduna 2222, Nigeria

Received 22 September 2013; Accepted 7 November 2013; Published 22 January 2014

Academic Editors: D. Koya, T. Nurmi, and S. van Hemert

Copyright © 2014 Abdulmumin A. Nuhu. This is an open access article distributed under the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.


Production of coffee beans is an important lifeline for the economy of several countries in Latin America, Africa, and Asia. The brew from this well sought for cash crop is readily consumed due to its good sensory qualities owing to the presence of many micronutrients. Some of these chemical compounds possess biological activities, including antiproliferative, antioxidant, and antimicrobial effects. Four representative groups of these micronutrients, namely, caffeine, chlorogenic acid, diterpenes, and trigonelline, play key roles in these bioactive effects of coffee. In order to guarantee the quality of coffee products and to protect consumer interest and safeguard their well-being, it is extremely important to employ sensitive and accurate analytical methods in the characterization and quantitative determination of these bioactive constituents. This review aims to present recent applications in this regard.