Complex Profiling of Roasted Coffee Based on Origin and Production Scale

Abstract

Coffee is one of the most popular beverages in the world due to its flavor, aroma, energy content, and complex nutritional profile. Many factors affect coffee’s characteristics, including its origin, storage, and roasting conditions. In this context, this study analyzes 100% Arabica medium-roasted coffee from six countries (El Salvador, Guatemala, Brazil, the Democratic Republic of the Congo, Ethiopia, and Colombia) to assess its total polyphenols, individual polyphenols, total antioxidant capacity, hydro- and liposoluble vitamins, and PAHs using analytical techniques such as high-performance liquid chromatography (HPLC), FT-NIR spectrometry, UV-VIS spectrophotometry, and photochemiluminescence. A total of 67 samples were collected from Romanian general and specialty stores. According to the study, coffee composition varies by origin, pedo-climatic characteristics, and store (general or specialty). The highest values for total polyphenols, polyphenols, and antioxidant capacity were obtained for Ethiopian coffee. The highest values of lipids and proteins were obtained in El Salvador and Guatemala, B1 and B2 in Brazil, B3 and B6 in Ethiopia, α- and β-tocopherol in Brazil, D. R. Congo, and Ethiopia. Specialty coffee had significantly higher levels than general store coffee for all investigated parameters. All coffee samples analyzed were within the maximum allowed levels for PAHs as set by regulations concerning food contaminants.

The Determination of Triacylglycerols and Tocopherols Using UHPLC–CAD/FLD Methods for Assessing the Authenticity of Coffee Beans

“…Comparable results were observed for both Arabica and Robusta coffee by González et al [13]; they computed the PCA of the TAG profile, which accounted for up to 56.1% of the total variance between Arabica and Robusta coffee from diverse origins [13]. The composition of TAGs and tocopherols in Arabica and Robusta coffee samples can be linked to the origin of these samples, depending on their specific soil and climate characteristics [14]. Of the top variables identified, ECN44_PPLn, ECN42_PLLn, β-tocopherol, ECN42_LLL, ECN46_OLO, and ECN48_PSL can be considered significant contributors to the differences in the TAG and tocopherol profiles of the studied Arabica and Robusta coffee.…”

“…The type of soil in all four regions of origin for the Arabica coffee is mainly volcanic. Brazil and Uganda possess soils consisting of volcanic loam, as well as having the same altitude (1000-1100 m) [14,28]. This resemblance explains the similar cluster of TAGs and tocopherols for the Arabica coffee from Brazil and Uganda in the PCA plot (Figure 3a).…”

“…This raises a challenge, not only for researchers but also for the industry: to detect coffee fraud. To date, the authenticity of coffee has been addressed in plenty of studies [11][12][13][14]. Developing a convenient method for discriminating between Arabica and Robusta is imperative to introduce superior coffee quality traits without adulteration.…”

“…TAGs are significant constituents of the lipids found in coffee oil and they represent approximately 75% of the total lipids in coffee beans; thus, they were considered chemical descriptors for coffee authentication [13]. In one study, the tocopherol profile of 100% Arabica medium-roasted coffee beans was analyzed using HPLC with a fluorescence detector (FLD) [14]. The differences in tocopherol composition provide convenient means to distinguish between coffee varieties, even after the roasting stage [13].…”

Development and Analysis of a Unified Mobile App for Coffee Shop Operations and Ordering Experience: A Proposal Review

“…Additionally, ingredient specifications have gained prominence in the Dubai coffee landscape. Customers are increasingly conscious of the origin, roast level, and flavor profiles of the coffee beans used in their favorite brews [6]. This demand for transparency and knowledge about coffee sources has compelled coffee shop owners to source their beans responsibly and provide detailed information to their customers.…”