Chlorogenic acid and caffeine content of fermented robusta bean

Abstract

Abstract. Purwoko T, Suranto, Setyaningsih R, Marliyana SD. 2021. Chlorogenic acid and caffeine content of fermented robusta bean. Biodiversitas 23: 902-906. Robusta beans contain caffeine and chlorogenic acid higher than arabica beans, however, it has a lower economic value than arabica beans. Therefore, microorganisms in the robusta bean for the fermentation process are expected to reduce caffeine and chlorogenic acid contents. The objective of this research was to investigate the ability of fungus Rhizopus oryzae, yeast Saccharomyces cerevisiae, and bacteria Lactobacillus casei and Leuconostoc mesenteroides in degrading caffeine and chlorogenic acid content of robusta beans. Analysis of caffeine and chlorogenic acid content was carried out by spectrophotometer at OD275 and OD324, respectively. The caffeine and chlorogenic acid content of unfermented robusta beans were 18.64 mg/g and 62.18 mg/g. Saccharomyces cerevisiae, L. mesenteroides, L. casei, and R. oryzae were able to degrade caffeine, and reduce the caffeine content of fermented robusta beans to 16.92, 16.71, 16.67, and 13.57 mg/g, respectively. The decrease of caffeine by S. cerevisiae, L. mesenteroides and L. casei were not significantly different (p>0.05) from control, however, the decrease of caffeine by R. oryzae was significant (p<0.05). Saccharomyces cerevisiae, R. oryzae, L. mesenteroide, and L. casei were able to degrade chlorogenic acid and reduce the chlorogenic acid content of fermented robusta beans to 44.54, 45.21, 45.79, and 47.31 mg/g. Chlorogenic acid was reduced significantly by S. cerevisiae, R. oryzae, L. mesenteroides, and L. casei (p<0.05). It can be concluded that R. oryzae was a potential microorganism to reduce caffeine and chlorogenic acid contents in robusta beans.

Effects of sequential inoculation of Lachancea thermotolerans and Oenococcus oeni on chemical composition of spent coffee grounds hydrolysates

“…4 a). A previous study showed that both yeasts and LAB were able to decrease caffeine content by absorbing or degrading caffeine due to its structural similarity to the purine molecule ( Purwoko et al, 2022 ). In addition, caffeine in SL samples could have also been degraded to theobromine and theophylline by yeast through N- demethylation ( Hakil et al, 1998 ).…”

Thermal Contaminants in Coffee Induced by Roasting: A Review

“…Coffea canephora , popularly known for its variety Coffea robusta (Robusta coffee), is native to Central Africa, and its cultivation is popular in Asian countries and in Brazil [ 30 , 31 ]. In contrast to Arabica coffee, Robusta contains higher levels of caffeine, giving it a stronger bitter taste.…”

“…It presents characteristics of allogamous reproduction and gametophytic self-incompatibility, making cross-fertilization the only form of sexual reproduction of the species [ 28 , 35 ]. Coffee trees of Coffea robusta are multi-stem, with a phenological cycle (9–11 months) longer than Coffea arabica [ 31 ].…”

Caffeine degradation by food microorganisms

“…Previous research showed that L. casei, L. mesenteroides, R. oryzae and S. cerevisiae reduced levels in coffee green beans (Purwoko et al 2022). However, there was no followed to detect compounds as the result of caffeine degradation.…”

“…Nonetheless, some microbes had the ability to degrade caffeine into its derivative, therefore, reducing the negative effects of caffeine. Lactic acid bacteria L. casei and L. mesenteroides and fungi S. cerevisiae and R. oryzae can reduce the caffeine content of robusta beans (Purwoko et al 2022).…”