Physicochemical characteristics and bioactive compound profiles of Arabica Kalosi Enrekang with different postharvest processing

Yulianti, Yulianti; Andarwulan, Nuri; Adawiyah, Dede Robiatul; Herawati, Dian; Indrasti, Dias

doi:10.1590/fst.67622

Cited by 4 publications

(4 citation statements)

References 59 publications

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“…Biji kopi yang terdapat di pasaran berasal dari proses pengolahan pasca panen yang berbeda, yaitu proses kering (natural), proses basah (washed), dan proses madu (honey/pulped natural). Perbedaan dari ketiga proses tersebut terletak pada penggunaan air, tahapan pengupasan kulit, dan keberadaan proses fermentasi, seperti yang dijelaskan oleh Yulianti et al (2022). Pada proses kering, buah kopi langsung dijemur kemudian diikuti oleh pengupasan seluruh bagian kulit.…”

Section: Pendahuluanunclassified

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Perbandingan Asam Fenolat dan Total Fenolik Kopi Arabika Bogor dari Pengolahan Pascapanen dan Tingkat Sangrai Berbeda

Reza,

Herawati,

Kusnandar

2023

J. Mutu Pangan

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Coffee is rich in phenolic compounds, which can be evaluated by the total phenolic or specific individual phenolics. The composition and concentration of phenolics in coffee are affected by various factors, including postharvest and roasting. This study aimed to compare the ratio of phenolic acid (measured as chlorogenic acid) to total phenolic in Bogor arabica coffee, considering different postharvest treatments and roasting levels. The coffee samples were treated with different postharvest (dry, wet, and honey) and roasting processes (light and dark). Green coffee bean was used as a control. The roasting process involved heating the coffee at temperatures ranging from 147.9 to 178.8°C for light roasting, and 190.2 to 200°C for dark roasting (10 minutes each). The color of the coffee beans, concentration of phenolic acid in the coffee extract, and total phenolic in the coffee extract were analyzed using a colorimeter, HPLC, and spectro-photometer respectively. The results showed that roasting significantly intensified the dark color of Bogor arabica coffee. Among the phenolic acids, the 5-CQA isomer emerged as the most dominant and was also the most susceptible to degradation during roasting. As the roasting level increased, the concentration of phenolic acid consistently decreased. Interestingly, the total phenolic initially increased in light roasted coffee but decreased in dark roasted coffee. Green coffee beans exhibited the highest proportion of phenolic acid (83%), whereas dark roasted coffee had the lowest proportion (19%). Although light roasted coffee had the highest total phenolic, its phenolic acid concentration decreased significantly compared to green coffee beans.

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Section: Pendahuluanunclassified

“…Proses honey adalah modifikasi dari proses natural, yaitu buah kopi dikupas bagian pulp-nya, kemudian dijemur dan dihilangkan sisa kulitnya. Proses pascapanen buah kopi yang berbeda ini menyebabkan perbedaan signifikan pada komposisi asam klorogenat biji kopi (Herawati et al 2022;Yulianti et al 2022).…”

Section: Pendahuluanunclassified

Perbandingan Asam Fenolat dan Total Fenolik Kopi Arabika Bogor dari Pengolahan Pascapanen dan Tingkat Sangrai Berbeda

Reza,

Herawati,

Kusnandar

2023

J. Mutu Pangan

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“…Salah satu faktor yang banyak dipelajari pengaruhnya terhadap komposisi senyawa, profil kimia, dan aktivitas antioksidan dari kopi adalah tingkat penyangraian biji kopi (Vignoli et al, 2014;Kurniawan et al, 2017;Herawati et al, 2019a). Selain itu, pengaruh varietas kopi (Putri et al, 2019;Wonorahardjo et al, 2019), metode penyeduhan (Derossi et al, 2018;Sunarharum dan Farhan, 2020), dan prosedur pascapanen biji kopi (Rodriguez et al, 2020;Yulianti et al, 2022) juga telah dipelajari. Faktor lain yang sangat memengaruhi profil kandungan senyawa dalam kopi adalah penggunaan pelarut dalam mengikat atau memisahkan metabolit yang memiliki aktivitas antioksidan dari komponen yang tidak memiliki aktivitas antioksidan (Abubakar dan Haque, 2020).…”

Section: Pendahuluanunclassified

Fingerprinting FTIR-ATR Fraksi Kopi Robusta dan Arabika serta Korelasinya terhadap Aktivitas Antioksidan

Simatupang

Herawati

Yuliana

2023

J. Teknol Industri Pangan

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Coffee has a positive effect on health due to its high content of antioxidant compounds. The potential antioxidant activity of coffee is strongly influenced by its chemical compound profile. This study aimed to analyze the effect of different solvents on the chemical metabolites profile, antioxidant activity, and to determine the relevant chemical functional groups which positively contribute to the coffee’s antioxidant activity. In this study, methanolic extract of coffee samples from robusta and arabica varieties were fractionated by liquid-liquid fractionation method using four solvents with different polarities. ABTS (2,2'-azinobis (3-ethylbenzothiazoline-6-sulphonic acid) and cupric reducing antioxidant capacity (CUPRAC) assays were applied to measure the antioxidant activity of the coffee fractions. Fourier Transform Infrared- Attenuated Total Reflectance (FTIR-ATR) based chemometric approach was used to identify the compound functional groups as the fingerprinting profile of the coffee fractions. Correlation between the FTIR-ATR fingerprinting with the antioxidant activity of the coffee fractions was studied using multivariate data analysis, i.e. Principal Component Analysis (PCA) and Orthogonal Partial Least Squares (OPLS). From this study, a reliable PCA model to evaluate the effect of different solvents to FTIR-ATR fingerprinting profile was produced. The correlation between FTIR-ATR fingerprinting profile with the antioxidant activity and the characterization of the chemical functional groups relevant to its antioxidant activity can be analyzed by a reliable OPLS model obtained. This study suggests that the highest antioxidant potential in coffee is found in ethyl acetate fraction both in robusta and arabica coffee samples, while the relevant chemical functional groups having positive correlation to antioxidant activity of coffee were phenol, carbonyl, cyclohexane, aromatic, amide, phenyl, amino, and alkene groups.

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“…Post-harvest processing affects the physicochemical characteristics of coffee beans. Physical characteristic of green bean, especially bulk density, color, are affected by postharvest processing (Yulianti et al, 2022).…”

Section: Introductionmentioning

confidence: 99%

Analysis of coffee thermophysical changes during roasting using differential scanning colorimetry

MUTOVKINA

Бредихин

2023

Food Sci. Technol

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The main objective of the present study was to evaluate the variation of dependency between physical green coffee beans characteristics and thermal effects during roasting. In this work was analyzed coffee roasting process, used differential scanning colorimetry able to describe thermophysical processes inside a coffee bean during the roasting process was developed. For the analysis of thermophysical effects inside the coffee bean were explored six samples of coffee beans with different origins. The scanning colorimetry data obtained showed differences in thermal effects, the transition from an endothermic process to an exothermic one, as well as the amount of heat required for the roasting process. The analyzed humidity and density curves were then compared with the observed data. The analysis showed a direct dependency between the physical characteristics of the grain and the thermal effects during the roasting process. The present study concludes that green coffee with different properties requires the use of different strategies for the use of energy to obtain a quality product.

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Physicochemical characteristics and bioactive compound profiles of Arabica Kalosi Enrekang with different postharvest processing

Cited by 4 publications

References 59 publications

Perbandingan Asam Fenolat dan Total Fenolik Kopi Arabika Bogor dari Pengolahan Pascapanen dan Tingkat Sangrai Berbeda

Perbandingan Asam Fenolat dan Total Fenolik Kopi Arabika Bogor dari Pengolahan Pascapanen dan Tingkat Sangrai Berbeda

Fingerprinting FTIR-ATR Fraksi Kopi Robusta dan Arabika serta Korelasinya terhadap Aktivitas Antioksidan

Analysis of coffee thermophysical changes during roasting using differential scanning colorimetry

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