Arabica Green Coffee Research Articles

Implementing a deep learning model for defect classification in Thai Arabica green coffee beans

Arabica coffee is a significant economic driver in Northern Thailand and has substantial opportunities for market growth. However, the Thai coffee business must ensure consistent quality standards and is currently heavily dependent on manual labor, to first identify, and then remove substandard unroasted coffee beans. This research developed a classification model based on a Convolutional Neural Network to detect 17 types of defects in green coffee beans. The image augmentation phase was enhanced by rotating images at 45, 90, 135, 180, 225, and 270° and expanding the dataset from 979 original images across 17 defect types to a robust 6,853 images. Several architectures including MobileNetV2, MobileNetV3, EfficientNetV2, InceptionV2, and ResNetV2 were assessed. Following extensive evaluations, MobileNetV3 emerged as the best-performing model and underwent further fine-tuning, achieving significant accuracy improvements through hyperparameter optimization. The model's robustness and generalizability were validated via 5-fold cross-validation, with accuracy ranging from 98.78 % to 99.84 % across all defect types. When tested with unseen data, the model achieved an accuracy of 88.63 %. A web application prototype was also developed for real-time coffee bean defect classification and its usability was tested. Seven farmers reported high satisfaction with the ease of use and effectiveness of the application in classifying coffee bean defects, with 71.4 % expressing a strong likelihood of recommending the application to others. These promising results demonstrate the practical utility of the model in enhancing quality sorting processes in the coffee industry.

Emissions of Polychlorinated Dibenzo-p-Dioxins/Dibenzofurans during Coffee Roasting: Exploring the Influence of Roasting Methods and Formulations

Polychlorinated dibenzo-p-dioxin/dibenzofuran (PCDD/F) emissions during the roasting of green Arabica coffee and coffee formulations containing alcohol, sugar, and honey were investigated in this study. Fast and slow roasting methods, which took 5.62 and 9.65 min to achieve a light roast, respectively, were used to evaluate the emissions. The concentrations in the flue gas during the fast roasting of green coffee (0.0296 ng Nm−3 and 0.00364 ng WHO-TEQ Nm−3) were 13.9% and 70.5% higher than during slow roasting, respectively. However, this was only the trend for some formulations, and no significant differences in concentrations were found between the methods at p = 0.05. Thus, the slow roasting method might not necessarily reduce formation when additives are included. The emission factors were 2.86 ng kg−1 and 0.352 ng WHO-TEQ kg−1, and 4.17 ng kg−1 and 0.176 ng WHO-TEQ kg−1 for the fast and slow roasting of green coffee, respectively. Further investigations are warranted to understand the formation mechanism, assess potential health risks, and explore mitigation strategies. These findings have implications for both coffee processing industries and regulatory bodies, as understanding the impact of roasting methods and additives could inform the development of cleaner production practices and targeted emission reduction policies.

Extrusion pretreatment of green Arabica coffee beans for lipid enhance extraction

Brazil is the world's largest producer and exporter of green coffee. Coffee beans have intrinsic and extrinsic defects that affect their chemical composition and the consumer perception of the beverage. The aim of this work is to evaluate the impact of extrusion process in green Arabica healthy and defective coffee beans in order to increase oil yield. The chromatographic analyses of the non-processed beans showed that caffeine, diterpenes and serotonin amides did not vary between the samples (p<0.05), while moisture and ash content varied significantly. The extrusion process followed by Soxhlet was optimized using central composite rotation design (CCRD) 22. Extrusion at the point selected as optimal (68ºC and 60 rpm) proved to be efficient when applied in combination with Soxhlet extraction, causing an increase of 61–81 % of oil yield (15.29 ± 0.42 % from defective beans and 16.42 ± 0.63 % from healthy beans), while its use combined with pressing (6.99 ± 0.08 %) was not significant compared to Soxhlet extraction alone (9.05 ± 0.24 %). Caffeine, diterpenes, serotonin amides and fatty acids methyl esters (FAMES) were analyzed in the oils where most of the fatty acids showed similar percentage values (p ≤ 0.05). The total diterpene content was higher in the extruded beans, while serotonin amides varied according to healthy and defective beans and pre-treatment (for defective grains), with defective grains showing consistently higher content compared to healthy grains (p ≥ 0.05). Caffeine content was similar between the healthy extruded, defective and defective extruded grains, with the lowest content in the healthy grain. It can be concluded that extrusion is a pre-treatment with a high impact in coffee oil yield. Green coffee oil is commercially explored by cosmetics and pharmaceutical industries due to its emollient and moisturizer properties. Besides, this oil protects skin against UV radiation. These properties are related to bioactive compounds present in the lipid fraction of coffee bean as diterpene esters, fatty acids and serotonin amides, which together justify this study.

Administration of arabica coffee green bean extract (Coffea arabica L.) reduces tumor necrosis factor-α levels and increases superoxide dismutase levels in excessive physical exercise male Wistar rats (Rattus norvegicus)

Background: Green Arabica coffee bean water extract contains phenolic acid, polyphenols, caffeine, and chlorogenic acid, which are responsible for health benefits including antioxidant and anti-inflammatory properties. Excessive exercise induces oxidative stress. Tumor necrosis factor-α (TNF-α) and the superoxide dismutase (SOD) may be modified by routine administration of green Arabica coffee bean water extract at the appropriate concentration. Thus, the study aimed to determine the effect of green Arabica coffee bean water extract on TNF-α and SOD levels after excessive physical exercise treatment in a male Wistar rat.Methods: This research used a posttest-only control group design method. Subjects were Wistar rats (Rattus norvegicus), male, 2-3 months old, weighing 150-200 grams. The P0 group was not given treatment. Groups P1, P2, P3, and P4 were given excessive physical exercise. Group P1 was given distilled water. Groups P2, P3, and P4 were given Arabica coffee bean extract at 200, 400, and 800 mg/kg, respectively. Phytochemical was determined by thin layer chromatography (TLC) spectrophotometry method for caffeine, but phenolic acid and polyphenol were standardized to gallic acid (GA). Antioxidant activity was tested using the DPPH method. TNF-α and SOD levels were determined by ELISA methods. Differences among groups were tested with one-way ANOVA and least significant difference (LSD) post hoc test at p &lt; 0.001.Results: One-way ANOVA test showed differences in TNF-α levels (F = 6,388.964; p &lt; 0.001). The LSD post hoc test showed that TNF-α levels in the P1 (159.640 ± 0.167) were higher compared to the P0 (151.720 ± 0.303) (p &lt; 0.001). The levels of TNF-α in P2 (139.680 ± 0.303) were lower than in P1 (p &lt; 0.001). However, TNF-α levels in P3 (161.680 ± 0.084) and P4 (163.750 ± 0.412) were higher than in P1. One-way ANOVA test showed that there were differences in SOD levels (F = 5,564.526; p = 0.003). The LSD post hoc test showed that SOD levels in the P1 (0.742 ± 0.009) were lower than those in the P0 (1.448 ± 0.022) (p &lt; 0.001). The levels of SOD in P2 (1.668 ± 0.026) were higher than in P1 (p &lt; 0.001). However, SOD levels in P3 (0.680 ± 0.003) and P4 (0.591 ± 0.010) were lower than in P1.Conclusion: Administration of Arabica coffee green bean extract prevents an increase in TNF-α levels and decreases SOD levels in excessive physical exercise male Wistar rats.

Metabolite Profiles of Sukabumi Arabica Green Coffee Beans Evaluated by 1H NMR-Based Metabolomics

Although Sukabumi arabica coffee is one of the famous coffees in Indonesia, however its chemical information is still limited in the literature. In this work, the metabolite profiles of arabica green coffee beans obtained from various plantations in Sukabumi, including Ciayunan, Pondok Halimun, and Selabintana were evaluated by 1H NMR-based metabolomics. In total, 19 metabolites were successfully identified, including the major and minor metabolites of the coffee. The score plot of the OPLS-DA (Orthogonal Partial Least Square Discriminant Analysis) model was successful in classifying the metabolite profiles of the coffees based on their origins. The loading plot analysis showed that the signals belonging to fatty acids, sucrose, trigonelline, chlorogenic acid, lactic acid, and quinic acid, contributed to the classification. S-plot analysis revealed that Selabintana coffee was characterized with higher concentrations of trigonelline and sucrose, whereas Ciayunan sample had higher levels of fatty acids. Meanwhile, the metabolite profile of Pondok Halimun coffee demonstrated an intermediate characteristic between the Ciayunan and Selabintana samples. This work provided valuable scientific information for coffee development especially in West Java and generally in Indonesia.&#x0D; &#x0D; Keywords: metabolomics, multivariate data analysis, NMR, Sukabumi arabica green coffee beans.

The Effect of Chlorogenic Acid in Green Arabica Coffee Beans on the Activity of Staphylococcus aureus

Background: Gingivitis is a dental and oral health problem caused by the bacteria Staphylococcus aureus. This research utilized the antibacterial effect of the chlorogenic acid compound content of green Arabica coffee beans (Coffea arabica L.) on the activity of the Staphylococcus aureus bacteria. The aim of the research was to determine the effect of chlorogenic acid from green Arabica coffee beans and its inhibitory diameter on the activity of Staphylococcus aureus bacteria.&#x0D; Methods: The research method used was laboratory experimental with post-test only with a control group design. The research samples were green Arabica coffee bean extract with various concentrations of 25%, 50%, 75%, and 100%, which is compared to various concentrations of pure chlorogenic acid (95% Sigma-Aldrich). The chlorogenic acid content in the extract was analyzed with liquid chromatography LC-MS/MS. The large sample was determined using the Federer formula with a total sample size of 24 samples. The parameter measured was the diameter of the growth inhibition zone for Staphylococcus aureus bacteria. Data were analyzed statistically using One-way ANOVA and Post Hoc LSD, and the research results were shown in regression graphs.&#x0D; Results: The results of the analysis of chlorogenic acid content of green arabica coffee bean extract amounted to 4.29% The results of this study showed that the average diameter of the inhibition zone of green Arabica coffee bean extract with concentrations of 25%, 50%, 75% and 100% on the growth of Staphylococcus aureus bacteria was 7.65 ± 0.289 mm; 9.63 ± 0.550 mm, 10.50 ± 0.374 mm, and 12.75 ± 0.370 mm. Research shows that the higher the concentration of green Arabica coffee bean extract, the larger the diameter of the inhibition zone. 95% pure chlorogenic acid from Sigma-Aldrich displays an inhibition zone above 12.5%.&#x0D; Conclusion: Chlorogenic acid exerts a substantial inhibitory impact on the proliferation of Staphylococcus aureus bacteria.

Gas chromatography-mass spectrometry analysis of fatty acids in healthy and Aspergillus niger MH078571.1-infected Arabica coffee beans.

The organic composition of Arabica coffee beans, particularly fatty acids, significantly influences their overall quality. After measuring its composition of fatty acids, it contained a high percentage of saturated fatty acids (SFA), including caprylic, lauric, myristic, palmitic, margaric, fat, and orchid. Moreover, the sample contained unsaturated fatty acids (USFA), namely palmitoleic acid (C16:1), oleic acid (C18:1), linoleic acid (C18:2), and alpha-linoleic acid (C18:3). Coffee beans are susceptible to infection by fungi during storage, the development of which has adverse effects on the beans. The present study aimed to examine the impact of Aspergillus niger MH078571.1 infection on the diversity and abundance of fatty acids in green Arabica coffee beans. The impact of Aspergillus niger on the consumption of fatty acids in Arabica coffee beans was assessed. The findings of the study indicate that the duration of storage had a significant impact on the levels of fatty acids, specifically miristic (C14:0), margaric (C17:0), and stearic (C18:0), which increased as the storage period and temperature increased. Conversely, the percentage of oleic acid decreased under these conditions. This trend was observed across different storage temperatures (0, 8, and 25°C) in untreated coffee beans affected by fungal activity.

Insight into the effects of environmental variables on the physicochemical characteristics and biochemical composition of green Arabica coffee

Insight into the effects of environmental variables on the physicochemical characteristics and biochemical composition of green Arabica coffee

Bioactive Diterpenes and Serotonin Amides in Cold-Pressed Green Coffee Oil (Coffea arabica L.)

Cold pressing is an environment-friendly mechanical extraction for oils from seeds. In this work, cold-pressed green Arabica coffee oil was investigated related to the influence of the pressing variables (preheating, exit diameter, screw speed, and particle size) on the chemical oil composition, mainly on the diterpenes and, for the first time in the scientific literature, on the content of serotonin amides (β N-alkanoyl-5-hydroxytryptamides (Cn-5HT)). The oil yield from screw pressing varied from 2.65 to 6.27%, with major yields obtained as the size of the particle and temperature increased. Soxhlet extraction produced 9.46 ± 0.04% of oil. The fatty acid content of the oils varied from 32.79 to 33.49% and showed no significant difference among the different pressing conditions. The amount of the diterpenes kahweol and cafestol ranged from 13.33 to 16.72 mg g-1 and 37.11 to 47.14 mg g-1 of oil, respectively, summing 50.44 to 63.86 mg g-1 of diterpenes. The total content of Cn-5HTs ranged from 307.92 to 1716.52 µg g-1, being 114.42 to 577.37 µg g-1 for arachidic acid-5-hydroxytryptamide, (C20-5HT) and 193.50 to 1068.08 µg g-1 for behenic acid-5-hydroxytryptamide (C22-5HT) in oil, the most abundant in coffee bean. From the 16 cold press treatments, six conditions showed significant amounts of these compounds. Aspects related to the biological activity and relevance of coffee lipid diterpenes and Cn-5HTs are discussed.

Activity of arabica green coffee bean (Coffea arabica) extract as an immunomodulator in mice (Mus musculus) infected with Staphylococcus aureus

Arabica green coffee bean is the most widely produced coffee bean in Indonesia. Studies have shown that arabica green coffee beans are rich in polyphenols and antioxidants, stimulating immune cell proliferation. This study investigated the immunomodulatory activity of arabica green coffee beans (Coffea arabica). Thirty mice (Mus musculus) with an average body weight of 30 g were divided into five groups: negative control, positive control, and groups administered arabica green coffee bean powder extract at doses of 0.03, 0.06, and 0.18 mg/30 g BW. It was orally administered once daily for 14 days. On the 15th day, the mice were intraperitoneally injected with non-pathogenic Staphylococcus aureus. After an hour, mice were necropsied for peritoneal fluid collection. Peritoneal fluid was stained with a peripheral blood smear, and the number of macrophages and lymphocytes was observed under a microscope. Data were analyzed using one-way analysis of variance (ANOVA), followed by Tukey’s test. The group administered with 0.18 mg/30 g body weight (BW) dose showed the highest average of macrophage and lymphocytes compared to the negative control group and any other groups. Arabica green coffee bean powder extract was shown to have immunomodulatory activity, with the highest activity observed at a dosage of 0.18 mg/30 g BW.

The Authentication of Gayo Arabica Green Coffee Beans with Different Cherry Processing Methods Using Portable LED-Based Fluorescence Spectroscopy and Chemometrics Analysis.

Aceh is an important region for the production of high-quality Gayo arabica coffee in Indonesia. In this area, several coffee cherry processing methods are well implemented including the honey process (HP), wine process (WP), and natural process (NP). The most significant difference between the three coffee cherry processing methods is the fermentation process: HP is a process of pulped coffee bean fermentation, WP is coffee cherry fermentation, and NP is no fermentation. It is well known that the WP green coffee beans are better in quality and are sold at higher prices compared with the HP and NP green coffee beans. In this present study, we evaluated the utilization of fluorescence information to discriminate Gayo arabica green coffee beans from different cherry processing methods using portable fluorescence spectroscopy and chemometrics analysis. A total of 300 samples were used (n = 100 for HP, WP, and NP, respectively). Each sample consisted of three selected non-defective green coffee beans. Fluorescence spectral data from 348.5 nm to 866.5 nm were obtained by exciting the intact green coffee beans using a portable spectrometer equipped with four 365 nm LED lamps. The result showed that the fermented green coffee beans (HP and WP) were closely mapped and mostly clustered on the left side of PC1, with negative scores. The non-fermented (NP) green coffee beans were clustered mostly on the right of PC1 with positive scores. The results of the classification using partial least squares-discriminant analysis (PLS-DA), linear discriminant analysis (LDA), and principal component analysis-linear discriminant analysis (PCA-LDA) are acceptable, with an accuracy of more than 80% reported. The highest accuracy of prediction of 96.67% was obtained by using the PCA-LDA model. Our recent results show the potential application of portable fluorescence spectroscopy using LED lamps to classify and authenticate the Gayo arabica green coffee beans according to their different cherry processing methods. This innovative method is more affordable and could be easy to implement (in terms of both affordability and practicability) in the coffee industry in Indonesia.

Calibration of Proximate Content of Arabica Sidikalang Green Bean Coffee Using NIRS and PLS

Generally, coffee bean’s content measurement is conducted destructively, where it is known to be less effective. Measurement using the Near Infrared Spectroscopy (NIRS) method could be an alternative to a rapid determination of the chemical content non-destructively. The study aimed to obtain a partial least square (PLS) calibration model of water, lipid and carbohydrate content in Sidikalang Arabica green bean coffee. This method can predict the chemical content assisted with several data pretreatments, namely multiple scatter correction (MSC), standard normal variative (SNV), normalization, first derivative (dg1), second derivative (dg2), combination of dg 1 + MSC and combination of dg2 + MSC. Results showed that the best calibration model for water content was obtained using normalization with 6 PLS factor with r value of 0.574. moreover, the best calibration model in lipid content was obtained using MSC with 5 PLS factor with r value of 0.647, and the best calibration model for carbohydrate was using MSC with 6 PLS factors with r value of 0.563. The model obtained from this study is categorized into a moderate model and could be use in simulations with predictive values ​​with moderate accuracy. Generally, coffee bean’s content measurement is conducted destructively, where it is known to be less effective. Measurement using the Near Infrared Spectroscopy (NIRS) method could be an alternative to a rapid determination of the chemical content non-destructively. The study aimed to obtain a partial least square (PLS) calibration model of water, lipid and carbohydrate content in Sidikalang Arabica green bean coffee. This method can predict the chemical content assisted with several data pretreatments, namely multiple scatter correction (MSC), standard normal variative (SNV), normalization, first derivative (dg1), second derivative (dg2), combination of dg 1 + MSC and combination of dg2 + MSC. Results showed that the best calibration model for water content was obtained using normalization with 6 PLS factor with r value of 0.574. moreover, the best calibration model in lipid content was obtained using MSC with 5 PLS factor with r value of 0.647, and the best calibration model for carbohydrate was using MSC with 6 PLS factors with r value of 0.563. The model obtained from this study is categorized into a moderate model and could be use in simulations with predictive values ​​with moderate accuracy.

Physical Stability, Photostability, and Sunscreen Effectiveness of Combination Cream of Arabica Green Coffee Bean Extract (Coffea arabica) and Octyl Methoxycinnamate

Arabica green coffee beans (AGCB) have antioxidant compounds as photo protectors. It’s used to stabilize and increase the SPF value of octyl methoxycinnamate in sunscreen because its effectiveness will be decreased when exposed to UV light. The purpose of this study was to determine the effect of a combination of various concentrations of arabica green coffee bean (AGCB) extract and octyl methoxycinnamate (OMC) on the physical properties and SPF value of sunscreen cream. AGCB extract with concentrations (F1) 0%; (F2) 2.5%; (F3) 5%; (F4) 7.5% (with the addition of OMC concentration of 7.5%), and (F5) 7.5% (without the addition of OMC). The formulas were tested for physical properties to determine stability in 4 weeks of storage, cycling test for 4 cycles, and photostability to determine the SPF value and irritation test on the best formula. The results of the physical stability test on the five formulas showed a sig value &gt; 0.05 which means the preparation is stable. Formulas F1, F2, F3, F4, and F5 with exposure of 1 hour, 5 hours, and 10 hours obtained a significance value &gt; 0.05, which means that the presence of UV light exposure in the AGCB extract combination cream can stabilize the decrease in SPF value. Formula 4, which is stable without separation during the cycling test and the stability of the SPF value of 41, then in the irritation test does not cause irritation so it can be concluded that formula 4 is the optimum formula.

Bioactive compounds from roasted and green coffee obtained by supercritical fluid extraction decrease survival and induce apoptosis in prostate cancer cells

Prostate cancer is the most frequent and lethal neoplastic disease among men worldwide. There is growing interest in the biologically active compounds in coffee for their potential chemopreventive. The present study aimed to analyze the content of bioactive compounds, the antioxidant and antiproliferative activity of green arabica coffee and different roasts extracted by supercritical fluid. The concentration of caffeine, chlorogenic acid and caffeic acid were evaluated. Additionally, the colorimetric profile, antioxidant capacity, effect on cell viability, cell cycle and apoptosis of the extracts. Caffeine, caffeic acid and chlorogenic acid content were higher in green coffee extract than in roasted coffee (80.0mg/100g, 16.76 and 19.37mg/mL, respectively). The green coffee extract showed higher antioxidant activity and total phenolic content compared to the other coffee extracts by all methods tested; and among the roasted coffee extracts, light roast coffee stands out with the highest antioxidant capacity. After 48 hours of treatment, coffee extracts caused a reduction in the viability of PC-3 cells, with light roast coffee being more effective. Green and light roast coffee extracts induced a cell cycle arrest in the S phase and increased apoptosis. The present results strongly suggest that coffee extracts have an antiproliferative effect on prostate adenocarcinoma cells.&#x0D;

Formulation of Compressed Lozenges from Decaffeinated Arabica Green Coffee (Coffea arabica L.) Bean Extract as Immune Booster

Global public health issues include emerging and reemerging viruses. The most recent cause of COVID-19 is the severe acute respiratory syndrome coronavirus (SARS-CoV-2). The main goal of current medical research is the creation of new, affordable, and effective anti-COVID-19 medications. The immune system regulates coronavirus infection in the human body. The current study explores the relationship between antioxidants and the immune system’s ability to fight off infections and the pathogenicity of the coronavirus. Arabica coffee contains chlorogenic acid, which is efficacious as a contributor to antioxidant and antiviral activity. But arabica coffee also contains caffeine, which can cause ulcers in people who do decaffeination using dichloromethane solvent to reduce levels of caffeine. The objective of this study is to create Arabica coffee seed extract compressed lozenges as an antioxidant to boost the immune system. Arabica coffee extraction is done by Soxhletasi. Formulation lozenges are made in three formulas with varying types of flavorings: F1 (strawberry), F2 (tiramisu), and F3 (vanilla). Lozenges were analyzed using HPLC with pretreatment SPE to see the effect of the formulation on the content of caffeine and chlorogenic acid. F1 caffeine content 1.324%, 4.484% F2, F3 0.134. F1 chlorogenic acid content 2.996%, 2.834% F2, F3 4.530% .The result of the granules and lozenges evaluation is required for the granules and lozenges requirements. As a result of hedonic stimulation, the respondent can receive a taste of lozenges. Formula lozenges which most preferred is the formula F1 with strawberries creamer diluent with caffeine content of 1.324% and chlorogenic acid content of 2.996%. The conclusion of this study is that green coffee bean extract can be made into lozenges, and caffeine levels in coffee can be reduced by decaffeination. but the level of chlorogenic acid decreased along with the decrease in caffeine.

Formulation of Compressed Lozenges from Decaffeinated Arabica Green Coffee (Coffea arabica L.) Bean Extract as Immune Booster

Formulation of Compressed Lozenges from Decaffeinated Arabica Green Coffee (Coffea arabica L.) Bean Extract as Immune Booster

Shade and postharvest processing effects on arabica coffee quality and biochemical composition in lowland and midland coffee-growing areas of southwestern Ethiopia

Hitherto, studies on shade and postharvest processing (PHP) effects on coffee quality across elevation ranges (ER) are limited. The effects of shade, PHP and their interaction on quality and caffeine, sucrose and chlorogenic acids (CGAs) contents of arabica coffee beans in lowland (1100–1550 m asl) and midland (1550–1900 m asl) were evaluated. The results showed that physical, total preliminary and total specialty qualities were higher for beans grown in midland than those grown in lowland, but CGAs (57.5 g kg-1 dw) were higher for beans grown in lowland. Dry-processed midland coffee had higher physical and total preliminary qualities with lower 3,5diCQA (6.9 g kg-1 dw) and FQA (4.4 g kg-1 dw) than wet-processed lowland and midland coffees. Conversely, wet-processed lowland coffee had lower physical and total preliminary qualities with higher 3,5diCQA (8.7 g kg-1 dw) and FQA (4.7 g kg-1 dw) than dry-processed lowland and midland coffees. Coffee beans grown with shade in lowland had lower acidity than those grown without shade in lowland and midland. But, coffee beans grown without shade in lowland had lower caffeine (13.8 kg-1 dw) than those grown with shade in lowland and midland. Physical and total preliminary qualities were negatively correlated with caffeine, 4-CQA, 3,5diCQA, FQA and total CGAs. This study is the first to show the relationship between ER and PHP in coffee quality and biochemical composition of green arabica coffee beans.

Quality and biochemical composition of Ethiopian coffee varied with growing region and locality

Coffee quality and biochemical composition are believed to vary with geographical origin. Seed weight, quality attributes, and contents of caffeine, sucrose and chlorogenic acids of green arabica coffee beans from five coffee regions (eastern or Harar, southern, southwestern, western and northwestern regions of Ethiopia) and 24 coffee localities across the five coffee regions were evaluated. Coffee samples varied with their growing region and locality in these bean features. Coffee samples from Harar and southern regions had much higher bean physical quality (BPQ), acidity and total preliminary quality (TPQ) than those from southwestern region, but lower caffeine content than those from the remaining regions. Samples from Harar had also higher 100 seed weight, and sucrose and total chlorogenic acids (TCGAs) contents than those of the other regions. Lem-Kaffa coffee from southwestern region had much lower BPQ, TPQ and TCGAs than most of the other locality coffees and significantly differed from any of the studied locality coffees in its 100 bean weight, quality and biochemical composition. This study generally highlights the variation of Ethiopian coffee with growing region and locality, and the presence of similarity between some locality coffees across the coffee regions in their bean weight, quality and biochemical composition. • Quality and biochemical content of Ethiopian coffee varied with its growing region and locality • Biochemical contents varied more by growing region and locality than quality attributes • Harar and southern coffees had higher physical and overall quality than southwestern coffee • Harar coffee had higher bean weight, sucrose and total chlorogenic acids than others

Lipid Oxidation Changes of Arabica Green Coffee Beans during Accelerated Storage with Different Packaging Types.

The storage conditions of green coffee beans (GCBs) are indispensable in preserving their commercial value. In Thailand, coffee farmers and roasters typically store GCBs for six months to a year before roasting. However, the beans undergo oxidation during storage, influencing both quality and taste. This study investigated changes in GCB lipid oxidation under different accelerated storage conditions (30 °C, 40 °C and 50 °C with 50% RH) and packaging, i.e., plastic woven (PW), low-density polyethylene (LDPE) and hermetic/GrainPro® (GP) bags. Samples were collected every five days (0, 5, 10, 15 and 20 days) and analyzed for lipid oxidation parameters including acid value (AV), free fatty acids (FFA), peroxide value (PV), ρ-anisidine value (PAV), total oxidation value (TOTOX), thiobarbituric acid reactive substances (TBARS), moisture content (MC), water activity (aw) and color. Primary oxidation was observed, with AV, FFA and PAV gradually changing during storage from 1.49 ± 0.32 to 3.7 ± 0.83 mg KOH/g oil, 3.82 ± 0.83 to 9.51 ± 1.09 mg KOH/g oil and 0.99 ± 0.03 to 1.79 ± 0.14, respectively. Secondary oxidation changes as PV and TBARS were reported at 0.86 ± 0.12 to 3.63 ± 0.10 meq/kg oil and 6.76 ± 2.27 to 35.26 ± 0.37 MDA/kg oil, respectively, affecting the flavor and odor of GCBs. Higher storage temperature significantly influenced a lower GCB quality. GP bags maintained higher GCB quality than LDPE and PW bags. Results provided scientific evidence of the packaging impact on oxidation for GCB under accelerated storage.

Lipid characterization of arabica and robusta coffee beans by liquid chromatography-ion mobility-mass spectrometry

Coffee lipids, such as kahweol, free fatty acids, and triacylglycerols have been described as discriminant markers for arabica and robusta coffees. The lipid characterization of these species may help better understand their differences. Due to the complexity of the lipids, a high-resolution technique, such as liquid chromatography coupled to ion mobility quadrupole time-of-flight mass spectrometry (LC-IM-qTOF-MS), is crucial for a comprehensive perspective of the coffee lipids. Therefore, we analyzed green arabica and robusta coffee beans using LC-IM-qTOF-MS to characterize the lipidome. Brazilian green coffee beans were extracted using the Matyash method. After the LC-IM-qTOF-MS analysis, the raw data were processed via a lipidomics workflow in MS-DIAL. Differences between the lipid composition of the coffee species were revealed by PCA, PLS-DA, and cluster analysis. Around 180 lipid species from 15 distinct classes were annotated in the positive and negative electrospray ionization modes, including different isobaric βN-alkanoyl-5-hydroxytryptamides (C5-HT). Triacylglycerols (TG) (TG 48:2, TG 58:5) and C5-HTs (C22(OH)–5HT, C24–5HT) were positively associated with arabica coffees, whereas diacylglycerols (DG) (DG 36:0, 38:3) were linked to robusta. This investigation expands our knowledge about coffee lipids, opening new possibilities to improve authentication and agronomical practices.