Characterization of the Lipid Oxidation Process of Robusta Green Coffee Beans and Shelf Life Prediction during Accelerated Storage.

Sha Cong,Rongsuo Hu,Wenjiang Dong,Xiaoxing Chi,Jianping Zhao,Yuzhou Long

doi:10.3390/molecules25051157

Abstract

The lipid oxidation process of Robusta green coffee beans was characterized during accelerated storage for 20 days at 40 °C, 50 °C, and 60 °C. The conventional oxidation indexes and fatty acid compositions were evaluated, and the shelf life of the green coffee beans was predicted using the Arrhenius model. The acid value, iodine value, peroxide value, total oxidation value, thiobarbituric acid reactive substances, and free fatty acid content increased throughout storage, while the moisture content, p-anisidine value, and unsaturated fatty acid content decreased, which suggests that lipid oxidation occurred during accelerated storage. The predicted shelf life of green coffee bean samples were 57.39 days, 44.44 days, and 23.12 days when stored at 40 °C, 50 °C, and 60 °C, respectively. This study provided scientific evidence of the impact of lipid oxidation on the loss of quality during the accelerated storage of green coffee beans.

Highlights

Coffee, from the Rubiaceae family, is one of the most popular beverages and an important commercial commodity worldwide
moisture content (MC) is a key quality parameter and important to determine because it affects the shelf life of green coffee beans
The changes in the MC of coffee beans during accelerated storage at 40 ◦ C, 50 ◦ C, and 60 ◦ C are shown in Figure S1 (Supplementary material)

Summary

Introduction

From the Rubiaceae family, is one of the most popular beverages and an important commercial commodity worldwide. Most green coffee beans are produced from two major species: Robusta (Coffea canephora L.) and Arabica (Coffea arabica L.). Previous studies have reported that Robusta has an earthy, spicy roast aroma, while. Caramel roast aroma [3,4]. In China, coffee is mainly cultivated in Hainan and Yunnan provinces, where both the Robusta and Arabica species are grown, respectively. Xinglong coffee is one of the most popular coffees of China and is protected by the Chines AQSIQ (the People’s Republic of the China’s FDA) “Controlled Designation of Origin” [5]. To prevent quality deterioration during storage and transport, coffee cherries and dried green coffee beans (water content < 11%) undergo pre-processing operations to inhibit enzymatic reactions, microbial spoilage, and lipid oxidation

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