Characterization of Fatty Acid, Amino Acid and Volatile Compound Compositions and Bioactive Components of Seven Coffee (Coffea robusta) Cultivars Grown in Hainan Province, China.

Wenjiang Dong,Jianping Zhao,Lehe Tan,Rongsuo Hu,Minquan Lu

doi:10.3390/molecules200916687

Abstract

Compositions of fatty acid, amino acids, and volatile compound were investigated in green coffee beans of seven cultivars of Coffea robusta grown in Hainan Province, China. The chlorogenic acids, trigonelline, caffeine, total lipid, and total protein contents as well as color parameters were measured. Chemometric techniques, principal component analysis (PCA), hierarchical cluster analysis (HCA), and analysis of one-way variance (ANOVA) were performed on the complete data set to reveal chemical differences among all cultivars and identify markers characteristic of a particular botanical origin of the coffee. The major fatty acids of coffee were linoleic acid, palmitic acid, oleic acid, and arachic acid. Leucine (0.84 g/100 g DW), lysine (0.63 g/100 g DW), and arginine (0.61 g/100 g DW) were the predominant essential amino acids (EAAs) in the coffee samples. Seventy-nine volatile compounds were identified and semi-quantified by HS-SPME/GC-MS. PCA of the complete data matrix demonstrated that there were significant differences among all cultivars, HCA supported the results of PCA and achieved a satisfactory classification performance.

Highlights

Coffee is an evergreen arbor of the Rubiaceae family as well as one of the most consumed beverages in the world [1,2], and green coffee beans are produced in more than 70 countries [3]
The color was calculated by tristimulus colorimetry, and the values of L*, a*, b*, C*, H° and E∗ of the seven cultivars presented in Table 1 indicated that there were significant differences among the cultivars
With respect to a* value, which indicates how color varies from redness to greenness, while the highest content of red color corresponded to “Xinglong 24-2 (X24-2)” and the lowest to “Xinglong 1 (X1)”, significant differences in a* value were found among all cultivars except for “Reyan 1 (RY1)”, “Xinglong 26 (X26)”, and “Reyan 2 (RY2)”

Summary

Introduction

Coffee is an evergreen arbor of the Rubiaceae family as well as one of the most consumed beverages in the world [1,2], and green coffee beans are produced in more than 70 countries [3]. The most cultivated varieties are Coffea arabica (Arabica) and Coffea canephora (Robusta), which are used for commercial production, accounting for about 60% and 40% of the world coffee market, respectively, while Coffea liberica Bull ex Hiern contributes less than 1% of marketed coffee [4,5,6]. With the growing recognition on the importance of green coffee beans to potential health benefits for consumers, its unique composition and properties have received great attention [7]. Hainan Province of China, is a well-known cultivation base of Coffea canephora [8]. Xinglong and Fushan coffees are the most popular coffees of China, protected by the Chinese AQSIQ

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Conclusion