March 29, 2011/Momence, Ill./Futureceuticals Inc. Press Release -- Recent research into the chemical composition of proprietary, commercially available whole coffee fruit extracts shows their remarkable polyphenol profile, low caffeine levels and strong correlation between antioxidant capacity and chlorogenic acid content.

Scientists from the University of Glasgow, the University of Surrey, Brunswick Laboratories Inc., and FutureCeuticals Inc. analyzed the effects of production methods on chlorogenic acids (CGA) and caffeine content in four distinct, whole coffee fruit materials.  The study also examined the possibility of a correlation between CGA levels and the free radical scavenging capacity of each whole coffee fruit material.

The investigated materials included: 1.) a patented and commercially available whole coffee fruit extract prepared by a proprietary, multi-step extraction and purification method; 2.) a patented and commercially available whole coffee fruit extract prepared by a proprietary, single-step extraction and purification method; 3.) a patent-pending air-dried whole coffee fruit powder; and 4.) a patent-pending, freeze-dried whole coffee fruit powder.  All of the abovementioned whole coffee fruit products are marketed under the trademark "CoffeeBerry®" and are exclusively available from FutureCeuticals Inc.

Chlorogenic acids, polyphenols long recognized as powerful antioxidants, are found in a variety of plants but are particularly abundant in the whole coffee fruit.

Growing evidence indicates that diets rich in polyphenols, such as the chlorogenic acid family, may provide significant health benefits by protecting against the damaging effects of free radicals. 

The instant study, published in the Journal of Agricultural and Food Chemistry on March 14, 2011, online ahead of print, points out that for coffee drinkers, consumption of instant or brewed coffee is almost certainly their primary dietary source of chlorogenic acids and, indeed, of plant polyphenols generally. See  The authors mention, however, that extensive studies have shown the coffee bean roasting process transforms and, with increased roasting severity, destroys chlorogenic acids. 

The results of the study show higher CGA levels, higher antioxidant capacity and lower caffeine levels in the whole coffee fruit extracts than in the air-dried and freeze-dried powders, with the multi-step extract material exhibiting the highest CGA content, antioxidant capacity and, remarkably, the lowest caffeine content.  CGA contents by weight were 80% and 42% for the multi- and single-step extracts, respectively, 4.5% for the air-dried powder and 8.8% for the freeze-dried powder. Caffeine levels ranged from .44% in the multi-step extract to 1.03% in the air-dried powder.

The data also exhibit a strong correlation between CGA content and antioxidant capacity. Antioxidant capacity of the extracts against the peroxyl (ORAC), hydroxyl (HORAC), peroxynitrite (NORAC) and singlet-oxygen (SOAC) radicals ranged from 7-25 times the capacity of the powders.

On the basis of the discovery of the high chlorogenic acid content and antioxidant capacity and low caffeine levels of the whole coffea fruit extracts, the study suggests that intake of foods, beverages, and supplements containing these extracts, can provide a convenient means of chlorogenic acid supplementation for non-coffee consumers and for situations demanding reduced caffeine intake, such as during pregnancy.

Indeed, the authors conclude by pointing out that a 1g dose of the multi-step whole coffee fruit extract, for instance, delivers more than 10 times the chlorogenic acids of a typical cup of brewed coffee.  That same 1g serving of the whole coffee fruit extract only contains approximately 4.4mg of caffeine versus the 100-150mg in a single cup of brewed coffee.

Use of the coffee fruit in foods, beverages, cosmetics and nutritional supplements is protected in various territories throughout the world by FutureCeuticals' suite of issued and pending patents. CoffeeBerry® is a line of proprietary, patented antioxidant products derived from the whole fruit of the coffee plant, Coffea Arabica. CoffeeBerry products recently achieved self-affirmed GRAS status and are kosher and GMO-free.  USDA Organic CoffeeBerry products are also available. pf


Mullen W, et al. 2011. “The Antioxidant and Chlorogenic Acid Profiles of Whole Coffee Fruits Are Influenced by the Extraction Procedures.” J. Agric. Food Chem. 2011 Mar 14. [Epub ahead of print, Mar 14, 2011]