Abstract
Coffee, one of the most popular beverages in the world, contains many bioactive compounds. The aim of this study was a comparative evaluation of the content of bioactive compounds in organic and conventional coffee (Coffea arabica) originating from Brazil during 12 months storage. The content of the polyphenolic compounds was determined using HPLC analysis. The obtained results indicate that organic or conventional production and roasting conditions (light, medium, dark roast) affect the polyphenolic compounds of coffee. The highest content of total polyphenolic compounds was determined in coffees roasted in light and medium roasting conditions. Furthermore, organic coffee beans showed higher content of bioactive compounds (total phenolic, phenolic acids and flavonoids) than conventional coffee beans. During 12 months storage a decrease in polyphenolic compounds is observed and it is connected with the degradation of chlorogenic acid, which influences total bioactivity. Moreover, the highest caffeine content was observed in light and medium roasted coffee and after storage an increase in caffeine content was observed only in organic coffee beans.
Highlights
The most widely cultivated species are Coffea arabica (Arabica) and Coffea canephora (Robusta)
The results of descriptive statistics showed that coffee beans from organic and conventional farming are different by caffeine content
Information about caffeine content and changes during storage in organic coffee beans is highly limited in literature; the higher content of caffeine in organic coffee is connected with fertilization methods, mainly organic coffee, in organic farming systems, the use of pesticides and synthetic fertilizers is completely forbidden
Summary
The most widely cultivated species are Coffea arabica (Arabica) and Coffea canephora (Robusta). Despite the poorer sensory quality of Robusta, it has the advantage of allowing the extraction of large amounts of soluble solids, which enables its use in blends and the soluble coffee industry [1]. The coffee beverage is a rich source of bioactive compounds especially polyphenols, such as phenolic acids, mostly chlorogenic (in green beans) and caffeic (occurring after roasting). Other phenolic acids in coffee beans are: ferulic and p-coumaric. These compounds contribute to the total polyphenol intake in diet and are beneficial to consumer health [2, 3]. Coffee is the main source of chlorogenic acid in human diet and has been cited as an efficient in vitro and ex vivo antioxidant [4]. The consumption of coffee can reduce cancers such as colon [5] and oral cancer [6], diabetes, liver disease, inhibits the oxidation of LDL
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