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. 2022 Apr 1;10(7):2408-2425.
doi: 10.1002/fsn3.2849. eCollection 2022 Jul.

Impact of roasting on the phenolic and volatile compounds in coffee beans

Hanjing Wu  1 , Peiyao Lu  1 , Ziyao Liu  1 , Javad Sharifi-Rad  2 , Hafiz A R Suleria  1
Affiliations

Impact of roasting on the phenolic and volatile compounds in coffee beans

Hanjing Wu et al. Food Sci Nutr. .

Abstract

Phenolic compounds present in coffee beans could generate flavor and bring benefits to health. This study aimed to evaluate the impacts of commercial roasting levels (light, medium, and dark) on phenolic content and antioxidant potential of Arabica coffee beans (Coffea arabica) comprehensively via antioxidant assays. The phenolic compounds in roasted samples were characterized via liquid chromatography-electrospray ionization quadrupole time-of-flight mass spectrometry (LC-ESI-QTOF-MS/MS). Furthermore, the coffee volatile compounds were identified and semi-quantified by headspace/gas chromatography-mass spectrometry (HS-SPME-GC-MS). Generally, for phenolic and antioxidant potential estimation, light roasted samples exhibited the highest TPC (free: 23.97 ± 0.60 mg GAE/g; bound: 19.32 ± 1.29 mg GAE/g), DPPH, and FRAP. The medium roasted beans performed the second high in all assays but the highest ABTS+ radicals scavenging capacity (free: 102.37 ± 8.10 mg TE/g; bound: 69.51 ± 4.20 mg TE/g). Totally, 23 phenolic compounds were tentatively characterized through LC-ESI-QTOF-MS/MS, which is mainly adopted by 15 phenolic acid and 5 other polyphenols. The majority of phenolic compounds were detected in the medium roasted samples, followed by the light. Regarding GC-MS, a total of 20 volatile compounds were identified and semi-quantified which exhibited the highest in the dark followed by the medium. Overall, this study confirmed that phenolic compounds in coffee beans would be reduced with intensive roasting, whereas their antioxidant capacity could be maintained or improved. Commercial medium roasted coffee beans exhibit relatively better nutritional value and organoleptic properties. Our results could narrow down previous conflicts and be practical evidence for coffee manufacturing in food industries.

Keywords: Coffea arabica; GC‐MS; LC‐MS/MS; antioxidant properties; characterization; phenolic compounds; roasting; semi‐quantification; volatile compounds.

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Conflict of interest statement

The authors declare no conflict of interest.

Figures

FIGURE 1
FIGURE 1
Venn diagram of phenolic compounds present in roasted coffee samples. The similarity of total phenolic compounds (a), phenolic acids (b), flavonoids (c), and other phenolic compounds (d) profiles between the coffee beans with three roasting levels
See this image and copyright information in PMC

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