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. 2020 Mar 5;25(5):1157.
doi: 10.3390/molecules25051157.

Characterization of the Lipid Oxidation Process of Robusta Green Coffee Beans and Shelf Life Prediction during Accelerated Storage

Sha Cong  1   2 , Wenjiang Dong  2 , Jianping Zhao  3 , Rongsuo Hu  2 , Yuzhou Long  2 , Xiaoxing Chi  1
Affiliations

Characterization of the Lipid Oxidation Process of Robusta Green Coffee Beans and Shelf Life Prediction during Accelerated Storage

Sha Cong et al. Molecules. .

Abstract

The lipid oxidation process of Robusta green coffee beans was characterized during accelerated storage for 20 days at 40 °C, 50 °C, and 60 °C. The conventional oxidation indexes and fatty acid compositions were evaluated, and the shelf life of the green coffee beans was predicted using the Arrhenius model. The acid value, iodine value, peroxide value, total oxidation value, thiobarbituric acid reactive substances, and free fatty acid content increased throughout storage, while the moisture content, p-anisidine value, and unsaturated fatty acid content decreased, which suggests that lipid oxidation occurred during accelerated storage. The predicted shelf life of green coffee bean samples were 57.39 days, 44.44 days, and 23.12 days when stored at 40 °C, 50 °C, and 60 °C, respectively. This study provided scientific evidence of the impact of lipid oxidation on the loss of quality during the accelerated storage of green coffee beans.

Keywords: accelerated storage; green coffee beans; lipid oxidation; shelf life prediction.

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Conflict of interest statement

The authors declare that there are no conflicts of interest.

Figures

Figure 1
Figure 1
Effects of the different degrees of oxidation of oil on the (a) acid value (AV), (b) iodine value (IV), (c) p-anisidine value (P-AV), (d) peroxide value (PV), and (e) total oxidation value (TOTOX) of green coffee beans during accelerated storage.
Figure 2
Figure 2
Changes in the thiobarbituric acid reactive substances (TBARS) (a) and free fatty acid (FFA) content (b) in green coffee beans during accelerated storage.
Figure 3
Figure 3
Component (PC) analysis of all tested samples showing a correlation of measured quality parameters during accelerated storage at 40 °C, PC1-PC2 score plot (a) and loading plot (b); 50 °C, PC1-PC2 score plot (c) and loading plot (d); 60 °C, PC1-PC2 score plot (e) and loading plot (f).
Figure 4
Figure 4
HCA of green coffee beans during accelerated storage based on the fused dataset (a: 40 °C; b: 50 °C; c: 60 °C). TFA, trans fatty acid; TOTOX, total oxidation value; PV, peroxide value; K232, the absorbance at 232 nm; K268, the absorbance at 268 nm; FFA, free fatty acids; SFA, saturated fatty acids; PAV, p-anisidine value; TBARS, thiobarbituric acid reactive substances; USFA, unsaturated fatty acids; AV, acid value; Moisture, moisture content; IV, iodine value.
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