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Abstract
The influence of altitude on caffeine, 5-caffeoylquinic acid (5-CQA), and nicotinic acid contents of Arabica coffee varieties grown in Southwest Ethiopia was investigated. High-performance liquid chromatography with diode array detector (HPLC-DAD) was used for the determination of the target analytes. Coffee samples were collected from four coffee varieties, named as 74112, 7454, 7440, and 74110, which are cultivated in high, mid, and low altitudes in the study area. The findings of the study showed that the contents of caffeine and 5-CQA in both raw and roasted coffee beans decrease as the growing altitude increases and, thus, for all varieties, their highest concentrations were recorded in lowland coffee beans. Nevertheless, the contents of nicotinic acid increase as the altitude rises and, thus, the highest nicotinic acid content was recorded in highland coffee samples. Besides, after roasting, the contents of caffeine were increased, whereas the contents of 5-CQA were lowered, indicating the possibility of its degradation during the roasting process. Both green and roasted coffee beans also contained relatively higher concentrations of nicotinic acids. Other than the growing altitudes, the contents of caffeine, 5-CQA, and nicotinic acid in coffee beans also vary with coffee varieties. Therefore, coffee varieties that are cultivated at various altitudes may have different biochemical compositions such as caffeine, CGAs, and nicotinic acid that could greatly influence the flavor, aroma, and stimulating attributes of coffee cup quality as well as dietary benefits.
Highlights
Coffee is one of the most popular and widely consumed beverages all over the world
In roasted coffee beans they varied within the following ranges: 19.21–20.88 mg/g, 14.21–18.62 mg/g, and 13.93–17.22 mg/g coffee varieties. e lowest caffeine contents were observed in highland coffee varieties 74110 (12.34 mg/g) and 74112 (13.93 mg/g) for green and roasted coffee beans, respectively, whereas for both green and roasted beans the highest concentrations were observed in the lowland coffee variety 7454
The contents of caffeine, 5-CQA, and nicotinic acid in four Arabica coffee varieties, namely, 74110, 7454, 7440, and 74112, which are grown at different altitudes in southwest Ethiopia, were investigated
Summary
Coffee is one of the most popular and widely consumed beverages all over the world. Its consumption is progressively increasing due to its distinct taste, aroma, and stimulating property [1]. Arabica coffee is characterized by having distinct flavor (tastes), aroma profiles, and stimulating effects, making the product attractive in the international markets [3,4,5]. In Ethiopia, Arabica coffee is grown in all parts of the country, i.e., at lowland, midland, and highland and, expected to exhibit varying characteristics in terms of their physical and chemical compositions [3, 6]. The biochemical compositions of coffee beans are strongly influenced by environmental factors including the amount and distribution of rainfall and the physical and chemical characteristics of the soils [1, 9]
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