Skip to main page content
U.S. flag

An official website of the United States government

Dot gov

The .gov means it’s official.
Federal government websites often end in .gov or .mil. Before sharing sensitive information, make sure you’re on a federal government site.

Https

The site is secure.
The https:// ensures that you are connecting to the official website and that any information you provide is encrypted and transmitted securely.

Access keys NCBI Homepage MyNCBI Homepage Main Content Main Navigation
. 2023 Aug 29;9(9):e19580.
doi: 10.1016/j.heliyon.2023.e19580. eCollection 2023 Sep.

Impact of different roasting conditions on the chemical composition, antioxidant activities, and color of Coffea canephora and Coffea arabica L. samples

Valdeir Viana Freitas  1 , Larissa Lorrane Rodrigues Borges  1 , Gabriel Abranches Dias Castro  2 , Marcelo Henrique Dos Santos  2 , Márcia Cristina Teixeira Ribeiro Vidigal  1 , Sergio Antonio Fernandes  2 , Paulo Cesar Stringheta  1
Affiliations

Impact of different roasting conditions on the chemical composition, antioxidant activities, and color of Coffea canephora and Coffea arabica L. samples

Valdeir Viana Freitas et al. Heliyon. .

Abstract

This work aimed to evaluate the physicochemical changes during the roasting process of Robusta and Arabica coffee. The highest content of total phenolics was detected in roasted coffee at temperatures of 135 °C/20.20 min, 210 °C/9.02 min, 210 °C/11.01 min, and 220 °C/13.47 min for both species. Robusta coffee showed greater antioxidant activity compared to Arabica coffee, except for the profiles at 230 °C/17.43 min and 275 °C/7.46 min that did not differ between samples by the DPPH and FRAP methods. For Arabica coffee, the antioxidant activity was independent of the roasting profile used. Robusta coffee presented higher values of the indexes b* (intensity of yellow vs blue), c* (chroma) and hue, being characterized as lighter and with greater chroma and hue. The highest levels of caffeoylquinic acid (5-CQA) were observed in Robusta coffee. Arabica coffee had lower trigonelline values. Caffeic acid and hydroxymethylfurfural were identified only in Robusta coffee. However, the results provided solid knowledge for the design of general properties and chemical compounds generated from binomials of roasting time and temperature that are little used in the world market.

Keywords: Antioxidant activity; Coffee beans; Food science; Phenolics totals; Roasting.

PubMed Disclaimer

Conflict of interest statement

The authors declare that they have no known competing financial interests or personal relationships that could have appeared to influence the work reported in this paper.

Figures

Fig. 1
Fig. 1
Scatter plot of Principal Component Analysis (PCA) scores of L ∗ a ∗ b ∗ color indexes for Robusta and Arabica coffee samples after different roasting treatments (PC1 vs. PC2).
Fig. 2
Fig. 2
Total phenolic content (TPC) (A); DPPH radical scavenging activity (B); Ferric Reducing Antioxidant Power (FRAP) (C) of two coffee species after different roasting treatments. Lowercase letters represent Tukey's test at 5% probability between species and uppercase letters between treatments for the same species.
Fig. 3
Fig. 3
Scatter plot of Principal Component Analysis (PCA) scores of chemical compounds for Robusta and Arabica coffee samples after different roasting treatments (PC1 vs. PC2).
See this image and copyright information in PMC

References

    1. CONAB . 2019. Companhia Nacional de Abastecimento.https://www.conab.gov.br Avalilable: Acess: 29 mar. 2019.
    1. Wang X., Lim L.-T., Fu Y. Review of analytical methods to detect adulteration in coffee. J. AOAC Int. 2020;103:295–305. doi: 10.1093/jaocint/qsz019. - DOI - PubMed
    1. Agunbiade H.O., Fagbemi T.N., Aderinola T.A. Antioxidant properties of beverages from graded mixture of green/roasted coffee and hibiscus sabdariffa calyx flours. Appl. Food Res. 2022;2 doi: 10.1016/j.afres.2022.100163. - DOI
    1. Endeshaw H., Belay A. Optimization of the roasting conditions to lower acrylamide content and improve the nutrient composition and antioxidant properties of Coffea arabica. PLoS One. 2020;15 doi: 10.1371/journal.pone.0237265. - DOI - PMC - PubMed
    1. Muñoz A.E., Hernández S.S., Tolosa A.R., Burillo S.P., Olalla Herrera M. Evaluation of differences in the antioxidant capacity and phenolic compounds of green and roasted coffee and their relationship with sensory properties. LWT. 2020;128 doi: 10.1016/j.lwt.2020.109457. - DOI