Abstract
Coffee is one of the most consumed beverages in the world. Its quality depends on many factors, such as, country of origin, altitude, climate, post-harvesting processing and others. This paper is focused on the possibility to determinate origin of American, African, and Asian coffees based on chemical properties of the final beverage, such as total antioxidant capacity (TAC) measured using DPPH radical, content of chlorogenic acids and caffeine determined by HPLC-DAD. Samples of green and roasted coffee (roasting level medium dark Full City ++) were used. In green samples the highest values of TAC and caffeine were measured in American samples (averagely 93.014 % inhibition of DPPH and 0.854 g.100 g-1 of caffeine respectively), the highest content of chlorogenic acids showed samples from Africa (averagely 5,037 g.100 g-1). In samples of roasted coffees values of TAC decreased by 7, 47 % in Africa samples, by 18,12 % in American, and 13,73 % in samples from Asia. Roasted African coffees showed on average 1.035 g.100 g-1 of caffeine, the highest average was measured in American samples (1.201 g.100 g-1), and lowest Asian samples (1.089 g.100 g-1). Lowest content of CGAs was obtained from African samples (0.595 g.100 g-1), and the higher from American (0.596 g.100 g-1) and African samples (0.6345 g.100 g-1). ANOVA single factor showed significant differences between green samples regarding the TAC and caffeine content. However, content of chlorogenic acids did not show any difference (p-value=0,6809) regarding the geographical origin. Same results were obtained comparing roasted samples.
Highlights
Coffee trees belong to the genus Coffea, Rubiaceae family
This research was aimed to evaluate whether chemical parameters such as total antioxidant capacity, caffeine and chlorogenic acids content can be used for the determination of coffee origin
Highest values of chlorogenic acids were measured in samples from Africa, ranged from 3.89 to 5.79 of g CGA. 100 g-1, on the other hand, the lowest were found in samples from Asia
Summary
Coffee trees belong to the genus Coffea, Rubiaceae family. Its originally comes from East Africa, from province Kaffa in Ethiopia. The soil composition, the amount of precipitation, as well as the altitude are highly important factors affecting final properties for growing coffee beans. There are several varieties of coffee tree and the ideal growing temperature cannot be precisely defined These plants require a stable temperature, with no significant differences between day and night or the seasons. Arabica is native to the southwestern highlands of Ethiopia, south-eastern Sudan, and northern Kenya It is currently grown mostly in Central and South America, Africa and Oceania. It is essential to state that it is biological material, that can contain more 800 chemical compounds Their content can vary based on the geographical origin of specific beans. More than 30 CGA isomers are available in coffee beans, including the caffeoylquinic components,
Sign-in/Register to view highlights & summary Sign-in/Register to access full text options 
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a callMore From: Journal of microbiology, biotechnology and food sciences
Disclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.
