Sualeh Abrar, Tolessa Kassaye, Mohammed Ali
Jimma Agricultural Research Center, P. O. Box 192, Jimma, Ethiopia.
Ethiopian Institute of Agricultural Research, Food Science & Nutrition Research Directorate, P. O. Box, 2003, Addis Ababa, Ethiopia.
Heliyon. 2020 Dec 24;6(12):e05812. doi: 10.1016/j.heliyon.2020.e05812. eCollection 2020 Dec.
Quality is a key criteria that can help producers win the global coffee market. Coffee quality can be expressed by physical, organoleptic as well as biochemical compositions. To determine biochemical compositions and antioxidant activity in green and roasted coffee and their correlation with cup quality samples were collected from nine districts of BenchMaji and Sheka zones. Significant variation in trigonelline, chlorogenic acids and caffeine content were observed among coffee samples. The result on dry matter basis range of trigonelline, chlorogenic acids and caffeine varied from 0.80 to 1.08 g/100g, 2.80-5.42 g/100g and 0.85-1.73 g/100g of green coffee, respectively. Antioxidant activity of green and roasted coffee showed highly significant differences across districts. Due to roasting, trigonelline, chlorogenic acids and antioxidant activity were lower in roasted coffee as compare to green coffee. Correlations between cup quality and some chemical composition of coffee vividly showed that the biochemical content of beans can significantly influence coffee quality. Biochemical compositions can be used in predicting the quality of coffee and has special importance in determining the quality of coffee diversity in the BenchMaji and Sheka zones.
品质是帮助生产商赢得全球咖啡市场的关键标准。咖啡品质可以通过物理、感官以及生化成分来体现。为了测定生咖啡和烘焙咖啡中的生化成分及抗氧化活性，以及它们与杯测品质的相关性，从本奇马吉和谢卡地区的九个区采集了样本。在咖啡样本中观察到了葫芦巴碱、绿原酸和咖啡因含量的显著差异。以干物质计，生咖啡中葫芦巴碱、绿原酸和咖啡因的含量范围分别为0.80至1.08克/100克、2.80 - 5.42克/100克和0.85 - 1.73克/100克。生咖啡和烘焙咖啡的抗氧化活性在不同地区表现出极显著差异。由于烘焙，烘焙咖啡中的葫芦巴碱、绿原酸和抗氧化活性与生咖啡相比更低。杯测品质与咖啡某些化学成分之间的相关性清楚地表明，咖啡豆的生化成分会显著影响咖啡品质。生化成分可用于预测咖啡品质，并且在确定本奇马吉和谢卡地区咖啡多样性的品质方面具有特殊重要性。
