Influence of Roasting and Storage Conditions on Biochemical Constituents of Arabica Coffee Beans

Abstract

The changes of biochemical compositions of arabica coffee beans were determined before and after roasting and storage. The caffeine content increased due to storage coffee beans under atmospheric air or nitrogen gas. The roasting of beans at 180°C for 15, 20 and 30 min to produce light, medium and dark coffee increased caffeine content in all samples. It was found that trigonelline content decreased as a result of both roasting and storage. The effect of roasting and storage of coffee beans for 3 and 6 months revealed a presence of new fatty acids as a degradable product. The beans stored under air or nitrogen, short chain fatty acids were appeared and linoleic was decreased, while palmitic and stearic were increased. The remarkable changes in the fatty acid composition showed especially when stored under atmospheric air, mean while storage under nitrogen resulted in less degradation in the unsaturated fatty acids.