American Journal of Research Communication www.usa‐journals.com Determination of Chlorogenic Acids (CGA) in Coffee Beans using HPLC Abebe Ayelign 1 and Kebba Sabally 2 1 Department of Post Harvest Management, College of Agriculture and Veterinary Medicine, Jimma University, P. O. Box 307, Jimma, Ethiopia. E-mail: abebeayelign@gmail.com. Tel: +251 (0) 471110102. Fax: +251 (0) 471110934. 2 Department of Dietetics and Human Nutrition, McGill University, Macdonald Campus;21111 Lakeshore Road, Ste-Anne-de-Bellevue, PQ, Canada H9X 3V9. Email: kebba.sabally@mcgill.ca. Corresponding author: E-mail: abebeayelign@gmail.com. Tel: +251-911-105033 Abstract Chlorogenic acids (CGA) are the main phenolic compounds in coffee and coffee has one of the highest concentrations of CGA of all plant constituents. In this study, the levels of CGA in certain coffee (Arabica Jimma (ArJM), Arabica Nekemit (ArNK), Arabica Sidamo (ArSD), Arabica Jimma (ArJM) raw, and Arabica Jimma (ArJM) Husk) brands found in Ethiopia were determined using High Performance Liquid Chromatography (HPLC). The levels of CGA in all the coffee brands were found to be within the documented range. The order of CGA concentration (mg/g) in coffee samples was found as follows: ArJM raw > ArJM > ArSD > ArNK > ArJM Husk. Generally, Arebica Jimma raw (46.144 mg/g) has the highest while Arebica Jimma husk (0.981 mg/g) has the least concentration of CGA. Key words: Coffee, CGA, HPLC, Roasting, Extraction {Citation: Abebe Ayelign and Kebba Sabally. Determination of chlorogenic acids (CGA) in coffee beans using HPLC. American Journal of Research Communication, 2013, 1(2): 78-91} www.usa-journals.com , ISSN: 2325-4076. Ayelign and Sabally, 2013: Vol 1(2) ajrc.journal@gmail.com 78