Impact of roasting on javamide-I/-II in Arabica and Robusta coffee beans. (30th June 2023)

• Record Type: Journal Article
• Authors: Park, Jae B.; Peters, Renee; Novotny, Janet A.
• Is Part Of: Food chemistry. Volume 412(2023)
• Publication Date: 2023-06-30
• Subjects: Javamide-I/-II -- High performance liquid chromatography -- Coffee roasting -- Multivariate analyses -- Arabica and Robusta beans; HPLC High-performance liquid chromatography -- CQA Caffeoylquinic acid -- ANOVA Analysis of variance -- PCA Principal component analysis; Food -- Analysis -- Periodicals; Food -- Composition -- Periodicals; 664
• DOI: 10.1016/j.foodchem.2023.135586
• Languages: English
• ISSNs: 0308-8146

Abstract

Highlights: Determination of javamide-I/-II amounts in roast Arabica and Robusta beans. Evaluation of impact of roasting process on javamide-I/-II in Arabica and Robusta coffee beans. Multivariate analyses to show different amounts of javamide-I/-II in coffee beans and products. Confirmation of roasting process impact on javamide-I/-II in coffee products in the market. Demonstration of disparity in javamide-I/-II amounts in roast coffee beans and products. Abstract: Javamide-I/-II are anti-inflammatory compounds found in coffee beans. However, potential effects of roasting on javamide-I/-II in coffee beans are currently unknown. Therefore, in this paper, the effects of roasting on javamide-I/-II were investigated in Arabica and Robusta beans. Coffee beans were roasted light, medium and dark, and the amounts of javamide-I/-II in the beans were quantified by a HPLC method. The data showed the different amounts of javamide-I/-II in the beans; not detected and ≤ 3.1 mg in Arabica beans, and 0.5–3.7 mg and 1.0–13.8 mg in Robusta beans, respectively. Furthermore, the data showed that roasting process significantly reduced the amounts of javamide-I/-II in both Arabica and Robusta beans (p < 0.05). These data were also confirmed by multivariate analyses. Additionally, these differences were validated in light, medium and dark roast coffee products in the market. Altogether, roasting can have a significant impact on javamide-I/-II amounts in coffee beans.