Biochemical composition of Ethiopian coffees (Coffea arabica L.) as influenced by variety and postharvest processing methods

This study investigated the influence of variety, processing methods and their possible interactions on the biochemical composition of green coffee beans. The results revealed that the biochemical composition was significantly affected by the interaction effect of variety and processing methods. As compared to coffees processed in semi-washed and dry method, the highest total chlorogenic acid (TCGA) content was obtained in coffee varieties 74-112, 74-110 and 74-165, processed by washed method. The washed processing method also enhanced the caffeine content of the coffee beans. The highest value was observed in the coffee varieties 74-4, 74-112 and 74-165. The dry method, on the other hand, increased the sucrose content and the highest value was obtained in the varieties 74-110, 74-140 and 74-148. In general, the present study indicated the existence of variation in biochemical composition of Ethiopian Arabica coffee varieties and is influenced by the different processing methods. This study, however, was carried out with coffee varieties grown under same growing conditions and did not consider season variation. Therefore, it is advisable to further evaluate with more number of coffee varieties grown in different growing environments and seasons.   Key words: Processing methods, green beans, caffeine, chlorogenic acid, sucrose.

• Publication year

  2019

• Venue

  African Journal of Food Science

• Publication date

  2019-02-28

• Fields of study

  Agricultural and Food Sciences, Biology

• Identifiers
  DOI 10.5897/AJFS2018.1770
• External record

  Open on Semantic Scholar

• Source metadata

  Semantic Scholar

• No claims are published for this paper.

• No concepts are published for this paper.

• Effect of altitude on biochemical composition and quality of green arabica coffee beans can be affected by shade and postharvest processing method.

  2018cited by this paper
• Physiological and Agronomic Performance of the Coffee Crop in the Context of Climate Change and Global Warming: A Review.

  2018cited by this paper
• Analysis of coffee quality along the coffee value chain in Jimma zone, Ethiopia

  2018cited by this paper
• Influence of growing altitude, shade and harvest period on quality and biochemical composition of Ethiopian specialty coffee.

  2017cited by this paper
• The Powerful Role of Intangibles in the Coffee Value Chain

  2017cited by this paper
• Biophysical control of coffee quality : the case of southwestern Ethiopia

  2017cited by this paper
• Prediction of specialty coffee cup quality based on near infrared spectra of green coffee beans.

  2016cited by this paper
• Influence of genotype and environment on coffee quality

  2016cited by this paper
• Physical Quality Performance of Some Early Released Coffee Varieties at three Locations in South-west Ethiopia

  2015cited by this paper
• Geographical and genotypic segmentation of arabica coffee using self-organizing maps

  2014cited by this paper
• Influence of air temperature on proteinase activity and beverage quality in Coffea arabica

  2012influential reference
• Organoleptic Characterization of Some Limu Coffee (Coffea arabica L.) Germplasm at Agaro, Southwestern Ethiopia

  2011cited by this paper
• Genetic Diversity Analysis for Quality Attributes of Some Promising Coffea arabica Germplasm Collections in Southwestern Ethiopia

  2011cited by this paper
• The contribution of coffee research for coffee seed development in Ethiopia

  2011cited by this paper
• Chlorogenic acids and other relevant compounds in Brazilian coffees processed by semi-dry and wet post-harvesting methods

  2010influential reference
• Influence of environmental factors, wet processing and their interactions on the biochemical composition of green Arabica coffee beans

  2010influential reference
• Coffee Consumption and Risk of Stroke in Women

  2009cited by this paper
• Botanical and geographical characterization of green coffee (Coffea arabica and Coffea canephora): chemometric evaluation of phenolic and methylxanthine contents.

  2009cited by this paper
• Liquid chromatography coupled with ultraviolet absorbance detection, electrospray ionization, collision-induced dissociation and tandem mass spectrometry on a triple quadrupole for the on-line characterization of polyphenols and methylxanthines in green coffee beans.

  2009cited by this paper
• Shade effects on sensory and chemical characteristics of coffee from very high altitude plantations in Costa Rica

  2007cited by this paper
• Phenolic compounds in coffee

  2006cited by this paper
• Comparison of bean biochemical composition and beverage quality of Arabica hybrids involving Sudanese-Ethiopian origins with traditional varieties at various elevations in Central America.

  2006cited by this paper
• Genetics of coffee quality

  2006cited by this paper
• Correlation between cup quality and chemical attributes of Brazilian coffee

  2006cited by this paper
• Influence of processing on the content of sugars in green Arabica coffee beans

  2006cited by this paper
• Cytology, biochemistry and molecular changes during coffee fruit development

  2006cited by this paper
• Influence of processing on the generation of γ-aminobutyric acid in green coffee beans

  2005cited by this paper
• Effects of slope exposure, altitude and yield on coffee quality in two altitude terroirs of Costa Rica, Orosi and Santa Maria de Dota

  2005cited by this paper
• Impact of wet and dry process on green coffee composition and sensory characteristics.

  2005cited by this paper
• New Aspects of Coffee Processing: The Relation Between Seed Germination and Coffee Quality

  2001cited by this paper
• Caffeine, trigonelline, chlorogenic acids and sucrose diversity in wild Coffea arabica L. and C. Canephora P. accessions

  2001cited by this paper
• Influence de l'altitude et de l'ombrage sur la qualité des cafés Arabica

  1996cited by this paper
• Chlorogenic acids and caffeine contents of monsooned Indian Arabica and Robusta coffee compared with wet and dry processed coffees from the same geographic area

  1995cited by this paper
• Influence du mode de préparation du café vert robusta sur sa composition chimique et ses qualités organoleptiques

  1995cited by this paper
• Coffee Selection and Breeding

  1985cited by this paper
• Handbook of Analytical Derivatization Reactions

  1980cited by this paper
• Importance of nonvolatile compounds to the flavor of coffee

  1969cited by this paper

• Identification of antioxidant and flavour marker compounds in Kalosi-Enrekang Arabica brewed coffee processed using different postharvest treatment methods

  2024cites this paper
• Review: Application and research progress of near infrared spectroscopy for multidimensional assessment of coffee beans

  2024cites this paper
• Exploring Arabica Coffee Cup Quality: Correlations with Green Bean Growing Conditions, Physicochemical Properties, Biochemical Composition, and Volatile Aroma Compounds

  2024cites this paper
• An insight into the effects of environmental variables on the physicochemical characteristics and biochemical composition of green Arabica coffee

  2024cites this paper
• Changes in biochemical composition of Ethiopian Coffee arabica with growing region and traditional roasting

  2024cites this paper
• Physicochemical stability and sensory quality of selected Ethiopian coffee (Coffea arabica L.) brands as affected by packaging materials during storage

  2024cites this paper
• Physicochemical and cup quality of coffee as affected by processing methods and growing locations

  2024influential citation
• Detection of Markers in Green Beans and Roasted Beans of Kalosi-Enrekang Arabica Coffee with Different Postharvest Processing Using LC-MS/MS

  2023cites this paper
• Influence of Temperature-Controlled Fermentation on the Quality of Mild Coffee (Coffea arabica L.) Cultivated at Different Elevations

  2023cites this paper
• Bioactive compounds in coffee and their role in lowering the risk of major public health consequences: A review

  2023cites this paper
• Sensory Evaluation of Robusta Coffee under Various Postharvest and Processing

  2022cites this paper
• Shade and postharvest processing effects on arabica coffee quality and biochemical composition in lowland and midland coffee-growing areas of southwestern Ethiopia

  2022cites this paper
• Dominant microbial communities and biochemical profile of pulped natural fermented coffees growing in different altitudes.

  2022cites this paper
• Physicochemical characteristics and bioactive compound profiles of Arabica Kalosi Enrekang with different postharvest processing

  2022cites this paper
• Effect of processing and drying methods on biochemical composition of coffee (Coffea arabica L.) varieties in Jimma Zone, Southwestern Ethiopia

  2022cites this paper
• Biochemical Characteristics of Ground Robusta Coffee under Various Postharvest Technologies and Processing Parameters

  2021cites this paper
• Rapid and simultaneous determination of trigonelline, caffeine, and chlorogenic acid in green coffee bean extract

  2021influential citation
• Biochemical content of Robusta coffees under fully-wash, honey, and natural processing methods

  2021cites this paper
• Effects of operational parameters on torrefaction performance of coffee husk and cotton stalk mixed biomass: a surface response methodology approach

  2021cites this paper
• Performance of Biochemical Compounds and Cup Quality of Arabica Coffee as Influenced by Genotype and Growing Altitude

  2020cites this paper
• Influence of Temperature-Controlled Fermentation on the Quality of Mild Coffee ( Coffea arabica L.) Cultivated at Different Elevations

  year unknowncites this paper