DETERMINATION OF GEOGRAPHICAL ORIGIN OF GREEN AND ROASTED COFFEE BASED ON SELECTED CHEMICAL PARAMETERS

The Journal of Microbiology, Biotechnology and Food Sciences Pub Date : 2021-02-01 DOI:10.15414/JMBFS.2021.10.4.706-710

Alžbeta Demianová, A. Bobková, Lukáš Jurčaga, M. Bobko, Ľ. Belej, J. Árvay

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引用次数: 3

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.

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根据选定的化学参数确定生咖啡和烘培咖啡的地理来源

咖啡是世界上消费量最大的饮料之一。其质量取决于许多因素，如原产国、海拔、气候、采收后加工等。本文的重点是根据最终饮料的化学性质来确定美洲、非洲和亚洲咖啡原产地的可能性，例如用DPPH自由基测量的总抗氧化能力(TAC)，用HPLC-DAD测定的绿原酸和咖啡因的含量。使用了生咖啡和烘焙咖啡的样品(烘焙水平中等，深色Full City ++)。绿色样品中TAC和咖啡因含量最高的是美国样品(DPPH的平均抑制率为93.014%，咖啡因的平均抑制率为0.854 g.100 g-1)，绿原酸含量最高的是非洲样品(平均为5,037 g.100 g-1)。在烘焙咖啡样品中，非洲样品的TAC值下降了7.47%，美洲样品下降了18.12%，亚洲样品下降了13.73%。烤过的非洲咖啡的咖啡因平均含量为1.035 g.100 g-1，美国咖啡的咖啡因含量最高(1.201 g.100 g-1)，亚洲咖啡的咖啡因含量最低(1.089 g.100 g-1)。最低注册会计师的内容从非洲获得样品(0.595 g.100 g - 1)级,和更高的美国(0.596 g.100 g1)和非洲(0.6345 g.100 g - 1)级样品。单因素方差分析显示绿色样品中TAC和咖啡因含量存在显著差异。不同产地绿原酸含量差异不显著(p值=0,6809)。对比焙烧样品得到了相同的结果。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

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The Journal of Microbiology, Biotechnology and Food Sciences

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