Impact of different roasting conditions on the chemical composition, antioxidant activities, and color of Coffea canephora and Coffea arabica L. samples

Freitas, Valdeir Viana; Rodrigues Borges, Larissa Lorrane; Dias Castro, Gabriel Abranches; Henrique dos Santos, Marcelo; Teixeira Ribeiro Vidigal, Márcia Cristina; Fernandes, Sergio Antonio; Stringheta, Paulo Cesar

doi:10.1016/j.heliyon.2023.e19580

Cited by 10 publications

(5 citation statements)

References 42 publications

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“…Robusta, commonly referred to as Arabica and Robusta, respectively. There are some known differences in their chemical composition, physical bean characteristics, and sensory properties when brewed [117][118][119]. In general, coffee made with Robusta tends to have higher antioxidant activity and CQA concentrations while coffee made with Arabica tends to be richer in sucrose and oil [18,119].…”

Section: Coffee Beansmentioning

confidence: 99%

Variables Affecting the Extraction of Antioxidants in Cold and Hot Brew Coffee: A Review

Yust,

Wilkinson,

Rao

2023

Antioxidants

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Coffee beans are a readily available, abundant source of antioxidants used worldwide. With the increasing interest in and consumption of coffee beverages globally, research into the production, preparation, and chemical profile of coffee has also increased in recent years. A wide range of variables such as roasting temperature, coffee grind size, brewing temperature, and brewing duration can have a significant impact on the extractable antioxidant content of coffee products. While there is no single standard method for measuring all of the antioxidants found in coffee, multiple methods which introduce the coffee product to a target molecule or reagent can be used to deduce the overall radical scavenging capacity. In this article, we profile the effect that many of these variables have on the quantifiable concentration of antioxidants found in both cold and hot brew coffee samples. Most protocols for cold brew coffee involve an immersion or steeping method where the coffee grounds are in contact with water at or below room temperature for several hours. Generally, a higher brewing temperature or longer brewing time yielded greater antioxidant activity. Most studies also found that a lower degree of coffee bean roast yielded greater antioxidant activity.

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Section: Coffee Beansmentioning

confidence: 99%

Variables Affecting the Extraction of Antioxidants in Cold and Hot Brew Coffee: A Review

Yust,

Wilkinson,

Rao

2023

Antioxidants

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“…The majority of coffee species are diploid (2n = 22), while C. arabica is an exception, as it is tetraploid (4n = 44), and it is attributed to a recent genome-wide duplication between C. canephora and C. eugenioides in the central Ethiopian plateaus [2,3]. This reflects an abundant genetic characterization of the Coffea genus, such as different agronomic traits [4], fruit quality [5,6], tolerance [7,8], and genome size [9].…”

Section: Introductionmentioning

confidence: 99%

“…Approximately 1% of the DNA methylome within the pericarp of the tomato fruit changes at the developmental stages [17]. Studies have shown that mRNA m 6 A methylation plays a role in regulating fruit ripening through distinct mechanisms [18]. The gene SlDML2, which encodes a DNA demethylase, affects the transcript level of SlALKBH2, establishing a feedback mechanism between DNA methylation and mRNA m 6 A methylation, ultimately controlling the fruit ripening in tomato [19].…”

Section: Introductionmentioning

confidence: 99%

“…Studies have shown that mRNA m 6 A methylation plays a role in regulating fruit ripening through distinct mechanisms [18]. The gene SlDML2, which encodes a DNA demethylase, affects the transcript level of SlALKBH2, establishing a feedback mechanism between DNA methylation and mRNA m 6 A methylation, ultimately controlling the fruit ripening in tomato [19]. In strawberries, the process of m 6 A methylation regulates its fruit ripening in a manner dependent on abscisic acid, which is distinct from what occurs in tomato [20].…”

Section: Introductionmentioning

confidence: 99%

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Transcriptomic Analysis of Alternative Splicing Events during Different Fruit Ripening Stages of Coffea arabica L.

Yu,

Bi,

et al. 2024

Genes

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To date, genomic and transcriptomic data on Coffea arabica L. in public databases are very limited, and there has been no comprehensive integrated investigation conducted on alternative splicing (AS). Previously, we have constructed and sequenced eighteen RNA-seq libraries of C. arabica at different ripening stages of fruit development. From this dataset, a total of 3824, 2445, 2564, 2990, and 3162 DSGs were identified in a comparison of different fruit ripening stages. The largest proportion of DSGs, approximately 65%, were of the skipped exon (SE) type. Biologically, 9 and 29 differentially expressed DSGs in the spliceosome pathway and carbon metabolism pathway, respectively, were identified. These DSGs exhibited significant variations, primarily in S1 vs. S2 and S5 vs. S6, and they involve many aspects of organ development, hormone transduction, and the synthesis of flavor components. Through the examination of research findings regarding the biological functions and biochemical pathways associated with DSGs and DEGs, it was observed that six DSGs significantly enriched in ABC transporters, namely, LOC113712394, LOC113726618, LOC113739972, LOC113725240, LOC113730214, and LOC113707447, were continually down-regulated at the fruit ripening stage. In contrast, a total of four genes, which were LOC113732777, LOC113727880, LOC113690566, and LOC113711936, including those enriched in the cysteine and methionine metabolism, were continually up-regulated. Collectively, our findings may contribute to the exploration of alternative splicing mechanisms for focused investigations of potential genes associated with the ripening of fruits in C. arabica.

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“…Different roasting (drying) methods can result in specific volatile compound profiles due to varying dehydration behaviours within the coffee beans [18]. Roasted coffee is characterized by its roast degree, which influences the external bean colour (ranging from light to dark brown), flavour, dry matter loss, and changes in the coffee composition [19]. Roasting involves complex reactions that generate high-molecular-weight compounds called melanoidins through carbohydrate caramelization or Maillard reactions between sugars and amino acids, which also contribute to coffee's aroma by forming heterocyclic molecules.…”

Section: Introductionmentioning

confidence: 99%

Effect of Extraction Methods on Aroma Profile, Antioxidant Activity and Sensory Acceptability of Specialty Coffee Brews

Lapčíková,

Lapčík,

Barták

et al. 2023

Foods

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Specialty coffees from various geographical origins were processed using different extraction methods. Four extraction techniques were employed: cold brew (CB), espresso (ES), French press (FR), and aeropress (AE). The potential health benefits of coffee brews were linked to their antioxidant activity, as determined by the DPPH assay, and total polyphenol content (TPC) measured through the Folin–Ciocalteu reducing-capacity assay. The Columbia (C) espresso coffee type (omni-roasting) exhibited the highest antioxidant activity (86.31 ± 0.70) μmol/100 mL, with a TPC value of (44.41 ± 0.35) mg GAE/g. Quantitative analyses of caffeine and chlorogenic acid were conducted using high-performance liquid chromatography (HPLC). The evaluation of coffee aroma profiles involved the application of headspace solid-phase microextraction/gas chromatography–mass spectrometry (HS-SPME/GC-MS) and was complemented by sensory analysis following the Specialty Coffee Association (SCA) standard protocol. The predominant volatile compounds found in all samples included furans, phenols, pyrazines, and terpenes. The EY espresso type (medium dark roasting) had the highest levels of most coffee volatiles. The C cold brew type (omni-roasting) was rated as the preferred coffee in terms of its sensory characteristics and flavour. In summary, ES and CB were found to be more effective extraction methods for the parameters assessed.

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Impact of different roasting conditions on the chemical composition, antioxidant activities, and color of Coffea canephora and Coffea arabica L. samples

Cited by 10 publications

References 42 publications

Variables Affecting the Extraction of Antioxidants in Cold and Hot Brew Coffee: A Review

Variables Affecting the Extraction of Antioxidants in Cold and Hot Brew Coffee: A Review

Transcriptomic Analysis of Alternative Splicing Events during Different Fruit Ripening Stages of Coffea arabica L.

Effect of Extraction Methods on Aroma Profile, Antioxidant Activity and Sensory Acceptability of Specialty Coffee Brews

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