{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,10,15]],"date-time":"2026-10-15T03:19:48Z","timestamp":1792034388277,"version":"4.4.0"},"reference-count":35,"publisher":"American Chemical Society (ACS)","issue":"33","license":[{"start":{"date-parts":[[2026,8,10]],"date-time":"2026-08-10T00:00:00Z","timestamp":1786320000000},"content-version":"vor","delay-in-days":0,"URL":"https:\/\/creativecommons.org\/licenses\/by\/4.0\/"}],"funder":[{"DOI":"10.13039\/501100001807","name":"Funda??o de Amparo ? i Pesquisa do Estado de S?o Paulo","doi-asserted-by":"publisher","award":["2019\/13496-0"],"award-info":[{"award-number":["2019\/13496-0"]}],"id":[{"id":"10.13039\/501100001807","id-type":"DOI","asserted-by":"publisher"}]},{"DOI":"10.13039\/501100001807","name":"Funda??o de Amparo ? i Pesquisa do Estado de S?o Paulo","doi-asserted-by":"publisher","award":["2021\/12264-9"],"award-info":[{"award-number":["2021\/12264-9"]}],"id":[{"id":"10.13039\/501100001807","id-type":"DOI","asserted-by":"publisher"}]},{"DOI":"10.13039\/501100001807","name":"Funda??o de Amparo ? i Pesquisa do Estado de S?o Paulo","doi-asserted-by":"publisher","award":["2022\/10469-5"],"award-info":[{"award-number":["2022\/10469-5"]}],"id":[{"id":"10.13039\/501100001807","id-type":"DOI","asserted-by":"publisher"}]},{"DOI":"10.13039\/501100001807","name":"Funda??o de Amparo ? i Pesquisa do Estado de S?o Paulo","doi-asserted-by":"publisher","award":["2025\/05714-9"],"award-info":[{"award-number":["2025\/05714-9"]}],"id":[{"id":"10.13039\/501100001807","id-type":"DOI","asserted-by":"publisher"}]},{"DOI":"10.13039\/501100001807","name":"Funda??o de Amparo ? i Pesquisa do Estado de S?o Paulo","doi-asserted-by":"publisher","award":["2025\/20131-0"],"award-info":[{"award-number":["2025\/20131-0"]}],"id":[{"id":"10.13039\/501100001807","id-type":"DOI","asserted-by":"publisher"}]},{"DOI":"10.13039\/501100002322","name":"Coordena??o de Aperfei?oamento de Pessoal de N?vel Superior","doi-asserted-by":"publisher","award":["001"],"award-info":[{"award-number":["001"]}],"id":[{"id":"10.13039\/501100002322","id-type":"DOI","asserted-by":"publisher"}]},{"DOI":"10.13039\/501100003593","name":"Conselho Nacional de Desenvolvimento Cient?fico e Tecnol?gico","doi-asserted-by":"publisher","award":["302610\/2021-9"],"award-info":[{"award-number":["302610\/2021-9"]}],"id":[{"id":"10.13039\/501100003593","id-type":"DOI","asserted-by":"publisher"}]}],"content-domain":{"domain":[],"crossmark-restriction":false},"short-container-title":[],"published-print":{"date-parts":[[2026,8,25]]},"abstract":"<jats:title>Abstract<\/jats:title>\n                  <jats:p>The development of phenolic-rich functional ingredients, particularly those containing 5-caffeoylquinic acid (5-CQA), is limited by the use of conventional organic solvents, such as ethanol and methanol. Therefore, this study aimed to select and develop food-based solvents for the extraction of 5-CQA from green coffee and yerba mate, proposing a functional ingredient that maintains its composition after thermal processing for food and pharmaceutical applications. Mixtures of citric acid, sorbitol, and betaine, already widely used as ingredients with preservative, sweetening, and nutritional properties, were selected on the basis of COSMO-RS predictions for 5-CQA extraction. Different molar ratios of three solvent systems containing 10% water, betaine:sorbitol (1:1, 1:2, 1:3, 1:4, and 1:5), betaine:citric acid (1:1, 1:2, and 2:1), and the ternary system betaine:sorbitol:citric acid (1:1:1) were employed in the extractions. Among the evaluated systems, the 1:5 betaine:sorbitol, 1:2 betaine:citric acid, and ternary mixtures were effective for bioactive compound extraction and displayed DSC thermograms consistent with the formation of deep eutectic solvents (DESs). The 1:2 betaine:citric acid showed the highest extraction efficiency for 5-CQA, likely because of its lower pH (2.6). An acidic medium helps to retain its protons, preventing oxidation or isomerization. Phenolic compounds in coffee extracts were thermally stable in all solvents except 1:5 betaine:sorbitol, which may be due to its less acidic pH (5.95). Compounds in yerba mate extracts produced with 85:15 water:ethanol showed isomerization of 3-CQA into 5-CQA, whereas the formulated solvents reduced the thermal effect. Thus, food-based DESs efficiently extracted and thermally protected 5-CQA, showing strong potential for functional food applications.<\/jats:p>","DOI":"10.1021\/acsomega.6c04214","type":"journal-article","created":{"date-parts":[[2026,8,10]],"date-time":"2026-08-10T16:02:12Z","timestamp":1786377732000},"page":"49815-49824","source":"Crossref","is-referenced-by-count":1,"title":["Extraction and\nThermal Stability of Chlorogenic Acid\nfrom Green Coffee and Yerba Mate in Food-Based Solvents"],"prefix":"10.1021","volume":"11","author":[{"ORCID":"https:\/\/orcid.org\/0000-0002-0925-0220","authenticated-orcid":true,"given":"Monique","family":"Martins Strieder","sequence":"first","affiliation":[{"name":"Universidade Estadual de Campinas (UNICAMP) , , Rua Pedro Zaccaria, 1300 , , ,","place":["Limeira, SP-CEP, Brazil, 13484-350"]}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Giovanna","family":"Oliveira do Carmo","sequence":"additional","affiliation":[{"name":"Universidade Estadual de Campinas (UNICAMP) , , Rua Pedro Zaccaria, 1300 , , ,","place":["Limeira, SP-CEP, Brazil, 13484-350"]}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"E\u0301rica","family":"Kaori Matsusaka Ijichi","sequence":"additional","affiliation":[{"name":"Universidade Estadual de Campinas (UNICAMP) , , Rua Pedro Zaccaria, 1300 , , ,","place":["Limeira, SP-CEP, Brazil, 13484-350"]}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Anna Giulia","family":"Correia Menino","sequence":"additional","affiliation":[{"name":"Universidade Estadual de Campinas (UNICAMP) , , Rua Pedro Zaccaria, 1300 , , ,","place":["Limeira, SP-CEP, Brazil, 13484-350"]}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-8017-9551","authenticated-orcid":true,"given":"Felipe","family":"Sanchez Bragagnolo","sequence":"additional","affiliation":[{"name":"Universidade Estadual de Campinas (UNICAMP) , , Rua Pedro Zaccaria, 1300 , , ,","place":["Limeira, SP-CEP, Brazil, 13484-350"]}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0003-1763-5697","authenticated-orcid":true,"given":"Mauricio Ariel","family":"Rostagno","sequence":"additional","affiliation":[{"name":"Universidade Estadual de Campinas (UNICAMP) , , Rua Pedro Zaccaria, 1300 , , ,","place":["Limeira, SP-CEP, Brazil, 13484-350"]}],"role":[{"vocabulary":"crossref","role":"author"}]}],"member":"316","published-online":{"date-parts":[[2026,8,10]]},"reference":[{"key":"2026083119142661800_cit1","doi-asserted-by":"publisher","first-page":"40304","DOI":"10.1021\/acsomega.5c05526","article-title":"Optimization\nof methodology for simultaneous quantification of trigonelline, 5-caffeoylquinic\nacid, and caffeine in green and roasted coffee extracts by HPLC","volume":"10","author":"da Silva","year":"2025","journal-title":"ACS Omega"},{"key":"2026083119142661800_cit2","doi-asserted-by":"publisher","first-page":"3130","DOI":"10.1111\/1541-4337.12620","article-title":"Chlorogenic\nacid: A comprehensive review of the dietary sources, processing effects,\nbioavailability, beneficial properties, mechanisms of action, and\nfuture directions","volume":"19","author":"Lu","year":"2020","journal-title":"Compr. Rev. Food Sci. Food\nSaf."},{"key":"2026083119142661800_cit3","doi-asserted-by":"publisher","first-page":"2309","DOI":"10.3945\/jn.108.095554","article-title":"Chlorogenic acids from\ngreen coffee extract are highly bioavailable in humans","volume":"138","author":"Farah","year":"2008","journal-title":"J. Nutr."},{"key":"2026083119142661800_cit4","doi-asserted-by":"publisher","first-page":"394","DOI":"10.1080\/10408398.2021.1948817","article-title":"Green coffee: economic\nrelevance and a systematic review of the effects on human health","volume":"63","author":"Bosso","year":"2023","journal-title":"Crit. Rev. Food Sci. Nutrit."},{"key":"2026083119142661800_cit5","doi-asserted-by":"publisher","first-page":"83","DOI":"10.1007\/s12161-023-02549-7","article-title":"Yerba mate as an\ninexpensive source\nof analytical standards of chlorogenic acid isomers: an optimization\nstudy","volume":"17","author":"Meinhart","year":"2024","journal-title":"Food Analytical Methods"},{"key":"2026083119142661800_cit6","doi-asserted-by":"publisher","DOI":"10.1016\/j.afres.2022.100192","article-title":"Analysis of\npolyphenols and xanthines in yerba mate (Ilex paraguariensis) infusions\nby high-pressure extraction and ultra-high performance liquid chromatography","volume":"2","author":"Panzl","year":"2022","journal-title":"Applied Food Res."},{"key":"2026083119142661800_cit7","doi-asserted-by":"publisher","first-page":"609","DOI":"10.1007\/s10584-019-02538-y","article-title":"The impact\nof climate change and variability on coffee production: a systematic\nreview","volume":"156","author":"Pham","year":"2019","journal-title":"Climatic Change"},{"key":"2026083119142661800_cit8","doi-asserted-by":"publisher","first-page":"573","DOI":"10.1021\/acsfoodscitech.5c01127","article-title":"Enhancing\nthe extraction of bioactive compounds from coffee waste using thermosonication\ncombined with alternative solvents for ready-to-use products","volume":"6","author":"de Aquino Cardoso Andrade","year":"2026","journal-title":"ACS Food Sci. Technol."},{"key":"2026083119142661800_cit9","doi-asserted-by":"publisher","DOI":"10.1016\/j.trac.2024.117726","article-title":"Revisiting\nnatural\ndeep eutectic solvents (NADES) as extraction media and ready-to-use\npurposes","volume":"175","author":"Bragagnolo","year":"2024","journal-title":"TrAC, Trends Anal. Chem."},{"key":"2026083119142661800_cit10","doi-asserted-by":"publisher","first-page":"16052","DOI":"10.1021\/acssuschemeng.4c05897","article-title":"Screening\nand characterization of 1,8-cineole-based solvents as an alternative\nto hexane for obtaining nonpolar compounds from plant-based milk coproducts","volume":"12","author":"Strieder","year":"2024","journal-title":"ACS Sustainable Chem. Eng."},{"key":"2026083119142661800_cit11","doi-asserted-by":"publisher","first-page":"12132","DOI":"10.1021\/acssuschemeng.0c03553","article-title":"Using COSMO-RS\nin the design of deep eutectic solvents for the extraction of antioxidants\nfrom rosemary","volume":"8","author":"Wojeicchowski","year":"2020","journal-title":"ACS Sustainable Chem. Eng."},{"key":"2026083119142661800_cit12","doi-asserted-by":"publisher","first-page":"133","DOI":"10.1016\/j.tifs.2019.06.003","article-title":"Which is the best food emerging solvent:\nIL, DES or NADES?","volume":"90","author":"Benvenutti","year":"2019","journal-title":"Trends Food Sci. Technol."},{"key":"2026083119142661800_cit13","doi-asserted-by":"publisher","first-page":"116","DOI":"10.1007\/s11095-019-2643-2","article-title":"Natural Deep Eutectic Solvents as\nAgents for Improving Solubility, Stability and Delivery of Curcumin","volume":"36","author":"Jelin\u0301ski","year":"2019","journal-title":"Pharm. Res."},{"key":"2026083119142661800_cit14","doi-asserted-by":"publisher","DOI":"10.1016\/j.indcrop.2019.112049","article-title":"Deep eutectic solvents\napplied in the extraction and\nstabilization of rosemary (Rosmarinus officinalis L.) phenolic compounds","volume":"144","author":"Barbieri","year":"2020","journal-title":"Ind. Crops Prod."},{"key":"2026083119142661800_cit15","doi-asserted-by":"publisher","first-page":"4897","DOI":"10.3390\/app11114897","article-title":"Deep eutectic\nsolvents for the extraction of bioactive compounds from natural sources\nand agricultural by-products","volume":"11","author":"Socas-Rodri\u0301guez","year":"2021","journal-title":"Appl. Sci."},{"key":"2026083119142661800_cit16","doi-asserted-by":"publisher","first-page":"22","DOI":"10.3390\/molecules29010022","article-title":"Citric acid:\nproperties, microbial production, and applications in industries","volume":"29","author":"Ksia\u0328zek","year":"2024","journal-title":"Molecules"},{"key":"2026083119142661800_cit17","doi-asserted-by":"publisher","first-page":"1","DOI":"10.9755\/ejfa.2023.3202","article-title":"Sweetener\nfood additives: a synoptical\noverview on their chemical properties, applications in food products\nand side effects","volume":"35","author":"Silva","year":"2023","journal-title":"Emirates J. Food Agriculture"},{"key":"2026083119142661800_cit18","doi-asserted-by":"publisher","first-page":"771","DOI":"10.3390\/antiox14070771","article-title":"Betaine\ndietary supplementation: healthy aspects in human and animal nutrition","volume":"14","author":"Buonaiuto","year":"2025","journal-title":"Antioxidants"},{"key":"2026083119142661800_cit19","doi-asserted-by":"publisher","first-page":"121899","DOI":"10.1016\/j.molliq.2023.121899","article-title":"Database of deep eutectic\nsolvents and their physical\nproperties: A review","volume":"384","author":"Omar","year":"2023","journal-title":"J. Mol. Liq."},{"key":"2026083119142661800_cit20","doi-asserted-by":"publisher","DOI":"10.1016\/j.molliq.2020.113761","article-title":"NADES as potential\nsolvents for anthocyanin\nand pectin extraction from Myrciaria cauliflora fruit by-product:\nIn silico and experimental approaches for solvent selection","volume":"315","author":"Benvenutti","year":"2020","journal-title":"J. Mol. Liq."},{"key":"2026083119142661800_cit21","doi-asserted-by":"publisher","first-page":"475","DOI":"10.1016\/S0963-9969(99)00015-0","article-title":"Stability of 5-caffeoylquinic acid under different\nconditions of heating","volume":"31","author":"De Maria","year":"1998","journal-title":"Food Res. Int."},{"key":"2026083119142661800_cit22","doi-asserted-by":"publisher","first-page":"348","DOI":"10.3390\/antiox12020348","article-title":"Optimization\nof ultrasound-assisted extraction of chlorogenic acid from potato\nsprout waste and enhancement of the in vitro total antioxidant capacity","volume":"12","author":"Mangiapelo","year":"2023","journal-title":"Antiocidants"},{"key":"2026083119142661800_cit23","doi-asserted-by":"publisher","DOI":"10.1016\/j.jclepro.2023.137716","article-title":"Coffee\nbiorefinery: The main trends\nassociated with recovering valuable compounds from solid coffee residues","volume":"415","author":"Strieder","year":"2023","journal-title":"J. Cleaner Prod."},{"key":"2026083119142661800_cit24","doi-asserted-by":"publisher","DOI":"10.1016\/j.ifset.2024.103575","article-title":"The impact\nof using\nan expansion gas with high-intensity ultrasound on the pressurized\nliquid extraction of bioactive compounds from an industrial coffee\nsolid residue","volume":"92","author":"Strieder","year":"2024","journal-title":"Innovative Food Sci. Emerging\nTechnol."},{"key":"2026083119142661800_cit25","doi-asserted-by":"publisher","DOI":"10.1016\/j.foodres.2023.113690","article-title":"Simultaneous extraction, separation,\nand analysis of 5-caffeoylquinic acid and caffeine from coffee co-product\nby PLE-SPE \u00d7 HPLC-PDA two-dimensional system","volume":"175","author":"Strieder","year":"2024","journal-title":"Food Res. Int."},{"key":"2026083119142661800_cit26","doi-asserted-by":"publisher","DOI":"10.1016\/j.fochms.2020.100008","article-title":"Simultaneous\nextraction\nand separation of compounds from mate (Ilex paraguariensis) leaves\nby pressurized liquid extraction coupled with solid-phase extraction\nand in-line UV detection","volume":"2","author":"Souza","year":"2021","journal-title":"Food Chem.: Molecular\nSci."},{"key":"2026083119142661800_cit27","doi-asserted-by":"publisher","first-page":"164","DOI":"10.1016\/j.aca.2016.05.041","article-title":"Analysis of a series of chlorogenic\nacid isomers using differential ion mobility and tandem mass spectrometry","volume":"933","author":"Willems","year":"2016","journal-title":"Anal. Chim. Acta"},{"key":"2026083119142661800_cit28","doi-asserted-by":"publisher","first-page":"2354","DOI":"10.3390\/foods12122354","article-title":"Bioactive\npotential and chemical composition of coffee by-products: From pulp\nto silverskin","volume":"12","author":"Machado","year":"2023","journal-title":"Foods"},{"key":"2026083119142661800_cit29","doi-asserted-by":"publisher","first-page":"73","DOI":"10.1002\/jsfa.2740270112","article-title":"The measurement of feruloylquinic acids and caffeoylquinic acids\nin coffee beans. Development of the technique and its preliminary\napplication to green coffee beans","volume":"27","author":"Clifford","year":"1976","journal-title":"J. Sci. Food\nAgric."},{"key":"2026083119142661800_cit30","first-page":"042048","article-title":"Effect of temperature and mole fraction on viscosity\nand thermal conductivity of water and ethanol mixture","volume-title":"IOP Conference Series: Earth and Environmental Science","author":"Zhang","year":"2019"},{"key":"2026083119142661800_cit31","doi-asserted-by":"publisher","first-page":"12873","DOI":"10.1021\/acssuschemeng.2c04045","article-title":"Assessing\nthe influence of betaine-based natural deep eutectic systems on horseradish\nperoxidase","volume":"10","author":"Gajardo-Parra","year":"2022","journal-title":"ACS Sustainable Chem. Eng."},{"key":"2026083119142661800_cit32","doi-asserted-by":"publisher","first-page":"966","DOI":"10.1021\/jf304105w","article-title":"Degradation kinetics\nof chlorogenic acid at various\nph values and effects of ascorbic acid and epigallocatechin gallate\non its stability under alkaline conditions","volume":"61","author":"Narita","year":"2013","journal-title":"J. Agric. Food Chem."},{"key":"2026083119142661800_cit33","doi-asserted-by":"publisher","first-page":"81","DOI":"10.1002\/jsfa.9996","article-title":"Biomolecules extraction from coffee and cocoa by-and\nco-products using deep eutectic solvents","volume":"100","author":"Ruesgas-Ramo\u0301n","year":"2020","journal-title":"J.\nSci. Food Agric."},{"key":"2026083119142661800_cit34","doi-asserted-by":"publisher","first-page":"23403","DOI":"10.1039\/D0RA03786A","article-title":"A quick selection of\nnatural deep eutectic solvents for the extraction of chlorogenic acid\nfrom herba artemisiae scopariae","volume":"10","author":"Yue","year":"2020","journal-title":"RSC Adv."},{"issue":"11","key":"2026083119142661800_cit35","doi-asserted-by":"publisher","first-page":"3400","DOI":"10.3390\/molecules27113400","article-title":"Coffee chlorogenic\nacids incorporation for bioactivity enhancement of foods: A review","volume":"27","author":"Rojas-Gonza\u0301lez","year":"2022","journal-title":"Molecules"}],"container-title":["ACS Omega"],"original-title":[],"language":"en","link":[{"URL":"https:\/\/pubs.acs.org\/doi\/pdf\/10.1021\/acsomega.6c04214","content-type":"application\/pdf","content-version":"vor","intended-application":"unspecified"},{"URL":"https:\/\/pubs.acs.org\/acsodf\/article-pdf\/11\/33\/49815\/66477499\/acsomega.6c04214.pdf","content-type":"application\/pdf","content-version":"vor","intended-application":"syndication"},{"URL":"https:\/\/pubs.acs.org\/acsodf\/article-pdf\/11\/33\/49815\/66477499\/acsomega.6c04214.pdf","content-type":"unspecified","content-version":"vor","intended-application":"similarity-checking"}],"deposited":{"date-parts":[[2026,8,31]],"date-time":"2026-08-31T23:14:33Z","timestamp":1788218073000},"score":1,"resource":{"primary":{"URL":"https:\/\/pubs.acs.org\/acsodf\/article\/11\/33\/49815\/5251479\/Extraction-and-Thermal-Stability-of-Chlorogenic"}},"subtitle":[],"short-title":[],"issued":{"date-parts":[[2026,8,10]]},"references-count":35,"journal-issue":{"issue":"33","published-online":{"date-parts":[[2026,8,10]]},"published-print":{"date-parts":[[2026,8,25]]}},"URL":"https:\/\/doi.org\/10.1021\/acsomega.6c04214","relation":{},"ISSN":["2470-1343"],"issn-type":[{"value":"2470-1343","type":"electronic"}],"subject":[],"published":{"date-parts":[[2026,8,10]]}}}