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.

Details

Title
The content of polyphenols in coffee beans as roasting, origin and storage effect
Author
Król Katarzyna 1   VIAFID ORCID Logo  ; Gantner Magdalena 1 ; Tatarak Aleksandra 1 ; Hallmann Ewelina 1 

1  Warsaw University Life of Sciences, Department of Functional and Organic Food, Institute of Human Nutrition, Warsaw, Poland (GRID:grid.13276.31) (ISNI:0000 0001 1955 7966) 
Pages
33-39
Publication year
2020
Publication date
Jan 2020
Publisher
Springer Nature B.V.
ISSN
14382377
e-ISSN
14382385
Source type
Scholarly Journal
Language of publication
English
DOI
https://doi.org/10.1007/s00217-019-03388-9
ProQuest document ID
2343688890
Copyright
European Food Research and Technology is a copyright of Springer, (2019). All Rights Reserved. This work is published under http://creativecommons.org/licenses/by/4.0/ (the “License”). Notwithstanding the ProQuest Terms and Conditions, you may use this content in accordance with the terms of the License.