Chemical and Biological Characterization of Green and Processed Coffee Beans from Coffea arabica Varieties

Abstract

Coffee is one of the most consumed beverages in the world; its production is based mainly on varieties of the Coffea arabica species. Mexico stands out for its specialty and organic coffee. In Guerrero, the production is done by small indigenous community cooperatives that market their product as raw material. Official Mexico Standards stipulate the requirements for its commercialization within the national territory. In this work, the physical, chemical, and biological characterizations of green, medium, and dark roasted beans from C. arabica varieties were carried out. Analysis by HPLC showed higher chlorogenic acid (55 mg/g) and caffeine (1.8 mg/g) contents in the green beans of the Bourbon and Oro Azteca varieties. The caffeine (3.88 mg/g) and melanoidin (97 and 29 mg/g) contents increased according to the level of roasting; a dissimilar effect was found in the chlorogenic acid content (14.5 mg/g). The adequate nutritional content and the sensory evaluation allowed the classification of dark-roasted coffee as premium coffee (84.25 points) and medium-roasted coffee as specialty coffee (86.25 points). The roasted coffees presented antioxidant activity without cytotoxic effects; the presence of CGA and caffeine supports the beneficial effects of drinking coffee. The results obtained will serve as a basis for making decisions on improvements to the coffees analyzed.

The Effect of Combined Elicitation with Light and Temperature on the Chlorogenic Acid Content, Total Phenolic Content and Antioxidant Activity of Berula erecta in Tissue Culture

“…However, the yield of chlorogenic acid during the fermentation of coffee pulp in Myo’s study was higher than the yield of Berula erecta throughout the experiment, although it decreased with the duration of the fermentation of coffee pulp [ 109 ]. Coffee beans are an excellent source of chlorogenic acid, as well as other phenolic compounds and antioxidants [ 110 , 111 ]. Ethanol extracts of differently roasted seeds contain different concentrations of chlorogenic acid, which are all higher than those of Berula erecta [ 112 ].…”