Influence of environmental and microclimate factors on the coffee beans quality (C. canephora): correlation between chemical analysis and stable free radicals

• Autor(a) principal: Alves, André Luíz
• Data de Publicação: 2018
• Outros Autores: Pessoa, Marcio Solino, Souza, Paulo Eduardo Narcizo de, Partelli, Fábio Luís, Moscon, Paulo Sérgio, Silva, Edson Correa da, Guimarães, André Oliveira, Muniz, Eduardo Perini, Pinheiro, Patrícia Fontes, Borém, Flávio Meira, Morais, Paulo César
• Tipo de documento: Artigo
• Idioma: eng
• Título da fonte: Repositório Institucional da UFLA
• Texto Completo: http://repositorio.ufla.br/jspui/handle/1/33676
• topic: Sun-grown coffee; Shade-grown coffee; Fermentation; Electron paramagnetic resonance; Infrared spectroscopy; High performance liquid chromatography; Café cultivado ao sol; Café cultivado à sombra; Fermentação; Ressonância paramagnética eletrônica; Espectroscopia de infravermelho; Cromatografia líquida de alta performance

The present study reports a physicochemical comparison of shade-grown and sun-grown coffee beans, under unripe, rip and roasted-ripe conditions, using electrical conductivity measurements, electron paramagnetic resonance (EPR), infrared spectroscopy (FTIR), and high performance liquid chromatography (HPLC). Moreover, the assessed physicochemical parameters were compared with organoleptic evaluations based on the Coffee Quality Institute protocol. The values found for electrical conductivity, leached potassium, and stable free radicals were respectively 29%, 31%, and 350% higher for shade-grown coffee beans, whereas polyphenol oxidase enzymatic activity was 23% lower. By contrast, FTIR and HPLC measurements identified higher chlorogenic acid and lipid contents in sun-grown coffee beans. Importantly, the sensorial grade attributed to roasted-ripe grains was 12% higher for sun-grown coffee. Our findings suggest that shade-grown coffee beans have undergone microorganismal activity and undesired fermentation during cultivation, which resulted in lower coffee quality. A correlation between a set of selected physicochemical properties and organoleptic properties was robustly established and could be used in the development of future coffee bean quality control protocols.