Effect of altitude on biochemical composition and quality of green arabica coffee beans can be affected by shade and postharvest processing method. (March 2018)

• Record Type: Journal Article
• Authors: Worku, Mohammed; de Meulenaer, Bruno; Duchateau, Luc; Boeckx, Pascal
• Is Part Of: Food research international. Volume 105(2018)
• Page Start: 278
• Page End: 285
• Publication Date: 2018-03
• Subjects: Arabica coffee -- Caffeine -- Chlorogenic acids -- Sucrose -- Acidity -- Southwestern Ethiopia; Food -- Analysis -- Periodicals; Food industry and trade -- Periodicals; Food industry and trade -- Canada -- Periodicals; Food Technology -- Periodicals; Food -- Periodicals; Food-Processing Industry -- Periodicals; Aliments -- Industrie et commerce -- Périodiques; Aliments -- Industrie et commerce -- Canada -- Périodiques; Aliments -- Recherche -- Périodiques; Food industry and trade; Canada; Periodicals; Electronic journals; 664.005
• DOI: 10.1016/j.foodres.2017.11.016
• Languages: English
• ISSNs: 0963-9969

Abstract

Abstract: Although various studies have assessed altitude, shade and postharvest processing effects on biochemical content and quality of coffee beans, data on their interactions are scarce. The individual and interactive effects of these factors on the caffeine, chlorogenic acids (CGA) and sucrose contents as well as physical and sensory qualities of green coffee beans from large plantations in southwestern Ethiopia were evaluated. Caffeine and CGA contents decreased with increasing altitude; they respectively declined 0.12 and 1.23 g kg − 1 100 m − 1 . Sucrose content increased with altitude; however, the altitude effect was significant for wet-processed beans (3.02 g kg − 1 100 m − 1 ), but not for dry-processed beans (0.36 g kg − 1 100 m − 1 ). Similarly, sucrose content increased with altitude with much stronger effect for coffee grown without shade (2.11 g kg − 1 100 m − 1 ) compared to coffee grown under shade (0.93 g kg − 1 100 m − 1 ). Acidity increased with altitude when coffee was grown under shade (0.22 points 100 m − 1 ), but no significant altitude effect was observed on coffee grown without shade. Beans grown without shade showed a higher physical quality score for dry (37.2) than for wet processing (29.1). These results generally underline the complex interaction effects between altitude and shade or postharvest processing on biochemical composition and quality of green arabica coffee beans. Graphical abstract: Highlights: Altitude alone negatively affects coffee caffeine and chlorogenic acids contents. Altitude and wet processing interaction positively affects coffee sucrose content. Altitude and absence of shade interaction positively affects coffee sucrose content. An interaction between altitude and shade positively affects the acidity of coffee. Coffee grown with no shade had a higher physical quality for dry than for wet processing.