Abstract
Considering the current trend in the global coffee market, which involves an increased demand for decaffeinated coffee, the aim of the present study was to formulate coffee blends with reduced caffeine content, but with pronounced antioxidant and attractive sensory properties. For this purpose, green and roasted Arabica and Robusta coffee beans of different origins were subjected to the screening analysis of their chemical and bioactive composition using standard AOAC, spectrophotometric and chromatographic methods. From roasted coffee beans, espresso, Turkish and filter coffees were prepared, and their sensory evaluation was performed using a 10-point hedonic scale. The results showed that Arabica coffee beans were richer in sucrose and oil, while Robusta beans were characterized by higher content of all determined bioactive parameters. Among all studied samples, the highest content of 3-O-caffeoylquinic acid (14.09 mg g−1 dmb), 4-O-caffeoylquinic acid (8.23 mg g−1 dmb) and 5-O-caffeoylquinic acid (4.65 mg g−1 dmb), as well as caffeine (22.38 mg g−1 dmb), was detected in roasted Robusta beans from the Minas Gerais region of Brazil, which were therefore used to formulate coffee blends with reduced caffeine content. Robusta brews were found to be more astringent and recognized as more sensorily attractive, while Arabica decaffeinated brews were evaluated as more bitter. The obtained results point out that coffee brews may represent a significant source of phenolic compounds, mainly caffeoylquinic acids, with potent antioxidant properties, even if they have reduced caffeine content.
Highlights
Coffee is one of the most consumed beverages worldwide with the largest segment in the market of hot drinks, which is expected to generate global revenue of USD 585 billion by 2025 [1]
The results showed that Arabica coffee beans were richer in sucrose and oil, while Robusta beans were characterized by higher content of all determined bioactive parameters
Chemical composition of green and roasted coffee beans was evaluated in terms of dry matter (DM), oil and sucrose content
Summary
Coffee is one of the most consumed beverages worldwide with the largest segment in the market of hot drinks, which is expected to generate global revenue of USD 585 billion by 2025 [1]. The most popular coffee varieties are Robusta (Coffea canephora) and Arabica (Coffea arabica). Arabica coffee is generally more accepted by consumers due to its sweeter taste, fruity aroma and higher acidity, while Robusta coffee is characterized by bitterness and less acidity and sweetness, and is most commonly used in blends with Arabica-based coffee or made into instant coffee [2]. Global production of Arabica coffee was 102.1 million 60 kg bags in 2020/21, with a decline expected in the following marketing year [3]. On the other hand, whose production amounted 73.72 million 60 kg bags during the same period, is predicted to grow to over 77 million 60 kg bags [4]. Vietnam, Colombia and Indonesia stand out as the largest coffee producers [5]
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