Biochemical Composition Within Coffea arabica cv. Ruiru 11 and Its Relationship With Cup Quality

Abstract

Biochemical composition appears to be influenced by both genetic factors and plant growth conditions. The main objective of this study was to evaluate the biochemical composition of selected Ruiru 11 sibs and its relationship with cup quality. Thirty four (34) Ruiru 11 sibs grown in three different locations in Kenya were used in this study. The experiment was laid out in a Randomized Complete Block Design with three replications. Coffee cherries were picked during the peak harvesting period between 2009 and 2011. The cherries were wet processed and graded into different grades based on size, shape and density. Fifty (50) grams of the dry coffee beans per sib per replication were frozen at -80 ºC before grinding (< 0.5 mm particle size) in liquid nitrogen as specified by the Association of Official Analytical Chemists (AOAC). The samples were packed in small plastic bottles and stored at -80 ºC awaiting extraction of biochemical components. Caffeine, trigonelline and total chlorogenic acids were extracted and purified using classical methods and analysed using High Pressure Liquid Chromatography (HPLC). For the lipids, the sample was subjected to Soxhlet extraction using n-hexane. The study demonstrated the existence of high variation in biochemical composition among Ruiru 11 sibs. Significant correlations were observed between biochemical and cup quality traits indicating that biochemical composition plays a major role in determining the sensory quality of coffee. The growing environment was also found to have an effect on biochemical composition as portrayed by high locational variations.

Profiling of phenolic compounds using UPLC–MS for determining the geographical origin of green coffee beans from Ethiopia

“…In contrast, Duarte et al (2010) found that the postharvest processing method significantly influenced the concentration of CGAs in Arabica green coffee beans from Brazil. In relation to geographical origin, Gichimu et al (2014) found that the total CGA contents of Arabica green coffee beans grown in different parts of Kenya varied considerably. Bertrand et al (2008) also reported variation in the concentrations of individual CGAs present in Arabica green beans grown in different regions of Colombia.…”

Effect of Soaking Coffee (Coffea arabica) Cherries on Biochemical Composition and Cup Quality of Coffee Brew

“…Caffeine content was determined as described by [3] with minor modifications. Five grams of the ground green coffee powder were weighed in a 250 mL Erlenmeyer flask then 3.5 g of magnesium oxide and 200 mL of double distilled water added.…”

“…According to [2], sucrose is one of the main sugars in the coffee beans at 5% to 9.5% in Coffea arabica and 4% to 7% in Coffea canephora. Robusta coffee has a higher caffeine content of about 2.2%, while Arabica coffee has about 1.2% with a range of 0.6 to 1.9% [3]. Coffee quality is defined in terms of organoleptic cup-quality, physical appearances and inherent chemical constituents of the green coffee bean [4].…”

Evaluasi Ukuran Biji Beras, Kadar Kafein, dan Mutu Cita Rasa Lima Kultivar Kopi Arabika

“…Berdasarkan hasil pengujiaan, skor tertinggi untuk atribut body diberikan kepada varietas S-795 yang kandungan kafeinnya lebih rendah dibandingkan kultivar ABP-3, AGK-1, dan ABP-1. Hasil tersebut cenderung sependapat dengan Gichimu, Gichuru, Mamati, & Nyende (2014) yang melaporkan bahwa kandungan kafein pada biji kopi berkorelasi negatif dengan sebagian besar karakter mutu citarasanya. Kandungan kafein juga terbukti tidak nyata berkorelasi positif dengan komponen flavor (Nugroho, Mawardi, Yusianto, & Arimersetiowati, 2012) yang nyata berpengaruh langsung terhadap mutu kopi secara keseluruhan.…”