Abstract
Five import coffee sortiments (Brazil & Vietnam mix, Cuba Serrano Lavado, Kenya AA, Panama Boquete SHB, Peru Perhusa HB) available on the local market were studied for determining the concentrations of, carotenoid, total phenolic and polyphenolic compounds, flavonoids and oil contents in ground roasted coffee and pH of the resulting infusions.Among the five coffee sortiments, Kenya AA and Cuba Serrano Lavado had the highest amount of carotenoids (288, respectively 259 mg/kg).Total phenolic compounds had the highest concentrations in Cuba Serrano Lavado (15,274 mg/kg), followed by Kenya AA and Peru HB, with over 14,000 mg/kg. Of these, flavonoids constituted only a small fraction, with the maximum value in Peru HB (1,374 mg/kg). Total oil concentrations were highly variable, with a maximum in Panama SHB (98,400 mg/kg) and minimum in Kenya AA (26,400 mg/kg).pH values were similar, acidic, for all coffees, ranging between 4.28-4.75.
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