Abstract
A green coffee bean contains phenolic compounds with strong antioxidant activity, such as chlorogenic acid. Fermentation is one of the ways to increase the antioxidant activity of coffee beans by using microorganisms. This review aims to study the antioxidant activity of fermented green coffee beans and the factors involved in the fermentation process. We selected original research articles providing data on the antioxidant activity of fermented green coffee beans published from 2015 to 2021. Fermented green coffee beans shows stronger antioxidant activity compared to the controls. The amount of substrate, yeast (as a starter), and fermentation duration influence the antioxidant activity of the fermented green coffee beans. The fermented green coffee beans with yeast had significantly higher antioxidant activity than those in unfermented coffee.
Highlights
The coffee plant (Coffea sp.) is one of the commodities in Indonesia
Coffee bean fermentation is part of the post-harvest process, that can increase the antioxidant activity of green beans
This review article aims to analyze the antioxidant activity of fermented green coffee beans and the factors affected the fermentation process
Summary
The coffee plant (Coffea sp.) is one of the commodities in Indonesia. The chemical composition of green coffee beans depends on the species, variety, environment, maturity level, and storage conditions. Coffee bean fermentation is part of the post-harvest process, that can increase the antioxidant activity of green beans. Fermentation can increase antioxidant activity, phenolic and flavonoid content in soybeans [7], okra seeds [8], nuts [9,10], and fermented coffee [11]. Green coffee bean fermentation has not been widely studied as a second processing step to increase the activity of antioxidants and phenolic compounds. This review article aims to analyze the antioxidant activity of fermented green coffee beans and the factors affected the fermentation process. Some studies reported various methods to process coffee beans [4,5]; one method is fermentation. Some factors affect the fermentation such as type and
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