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Biochemical composition of green and roasted coffee beans and their association with coffee quality from different districts of southwest Ethiopia

Quality is a key criteria that can help producers win the global coffee market. Coffee quality can be expressed by physical, organoleptic as well as biochemical compositions. To determine biochemical compositions and antioxidant activity in green and roasted coffee and their correlation with cup qua...

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Detalles Bibliográficos
Autores principales: Sualeh, Abrar, Tolessa, Kassaye, Mohammed, Ali
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Elsevier 2020
Materias:
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7773871/
https://www.ncbi.nlm.nih.gov/pubmed/33409391
http://dx.doi.org/10.1016/j.heliyon.2020.e05812
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author Sualeh, Abrar
Tolessa, Kassaye
Mohammed, Ali
author_facet Sualeh, Abrar
Tolessa, Kassaye
Mohammed, Ali
author_sort Sualeh, Abrar
collection PubMed
description Quality is a key criteria that can help producers win the global coffee market. Coffee quality can be expressed by physical, organoleptic as well as biochemical compositions. To determine biochemical compositions and antioxidant activity in green and roasted coffee and their correlation with cup quality samples were collected from nine districts of BenchMaji and Sheka zones. Significant variation in trigonelline, chlorogenic acids and caffeine content were observed among coffee samples. The result on dry matter basis range of trigonelline, chlorogenic acids and caffeine varied from 0.80 to 1.08 g/100g, 2.80–5.42 g/100g and 0.85–1.73 g/100g of green coffee, respectively. Antioxidant activity of green and roasted coffee showed highly significant differences across districts. Due to roasting, trigonelline, chlorogenic acids and antioxidant activity were lower in roasted coffee as compare to green coffee. Correlations between cup quality and some chemical composition of coffee vividly showed that the biochemical content of beans can significantly influence coffee quality. Biochemical compositions can be used in predicting the quality of coffee and has special importance in determining the quality of coffee diversity in the BenchMaji and Sheka zones.
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spelling pubmed-77738712021-01-05 Biochemical composition of green and roasted coffee beans and their association with coffee quality from different districts of southwest Ethiopia Sualeh, Abrar Tolessa, Kassaye Mohammed, Ali Heliyon Research Article Quality is a key criteria that can help producers win the global coffee market. Coffee quality can be expressed by physical, organoleptic as well as biochemical compositions. To determine biochemical compositions and antioxidant activity in green and roasted coffee and their correlation with cup quality samples were collected from nine districts of BenchMaji and Sheka zones. Significant variation in trigonelline, chlorogenic acids and caffeine content were observed among coffee samples. The result on dry matter basis range of trigonelline, chlorogenic acids and caffeine varied from 0.80 to 1.08 g/100g, 2.80–5.42 g/100g and 0.85–1.73 g/100g of green coffee, respectively. Antioxidant activity of green and roasted coffee showed highly significant differences across districts. Due to roasting, trigonelline, chlorogenic acids and antioxidant activity were lower in roasted coffee as compare to green coffee. Correlations between cup quality and some chemical composition of coffee vividly showed that the biochemical content of beans can significantly influence coffee quality. Biochemical compositions can be used in predicting the quality of coffee and has special importance in determining the quality of coffee diversity in the BenchMaji and Sheka zones. Elsevier 2020-12-24 /pmc/articles/PMC7773871/ /pubmed/33409391 http://dx.doi.org/10.1016/j.heliyon.2020.e05812 Text en © 2020 Published by Elsevier Ltd. http://creativecommons.org/licenses/by-nc-nd/4.0/ This is an open access article under the CC BY-NC-ND license (http://creativecommons.org/licenses/by-nc-nd/4.0/).
spellingShingle Research Article
Sualeh, Abrar
Tolessa, Kassaye
Mohammed, Ali
Biochemical composition of green and roasted coffee beans and their association with coffee quality from different districts of southwest Ethiopia
title Biochemical composition of green and roasted coffee beans and their association with coffee quality from different districts of southwest Ethiopia
title_full Biochemical composition of green and roasted coffee beans and their association with coffee quality from different districts of southwest Ethiopia
title_fullStr Biochemical composition of green and roasted coffee beans and their association with coffee quality from different districts of southwest Ethiopia
title_full_unstemmed Biochemical composition of green and roasted coffee beans and their association with coffee quality from different districts of southwest Ethiopia
title_short Biochemical composition of green and roasted coffee beans and their association with coffee quality from different districts of southwest Ethiopia
title_sort biochemical composition of green and roasted coffee beans and their association with coffee quality from different districts of southwest ethiopia
topic Research Article
url https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7773871/
https://www.ncbi.nlm.nih.gov/pubmed/33409391
http://dx.doi.org/10.1016/j.heliyon.2020.e05812
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