Physico-chemical properties and sensory profile of Coffea canephora genotypes in high-altitudes

Abstract

In Brazil, Coffea canephora coffee is generally cultivated in hot climate regions and at altitudes below 400 - 450 m. There is little information on C. canephora cultivation at higher altitudes. Thus, the objective of this work was to determine the physicochemical properties and to perform the sensorial analysis of 21 different Coffea canephora coffee genotypes, grown at 720 m altitude in the state of Espírito Santo, Brazil. The field experiment was implemented in 2011 at the Incaper, Experimental Farm of Venda Nova using randomized block design, with four replications, eight plants per plot and spacing of 3.0 x 1.0 m. Thirteen clones of the clonal cultivar Vitória Incaper 8142 (V1 to V13) and eight clones of the clonal cultivar Robustão Capixaba Emcapa 8141 (R1, R2, R3, R6, R7, R8, R9 and R10) were studied. Grain samples were obtained from the third harvest in 2016. The harvest was performed when more than 80% of the fruits were ripe (August) and the freshly harvested coffee was processed using the conventional terrace drying method (natural processing). After the coffee was dried and processed, the four replicates were of each treatment were combined for the physicochemical analyses. The physicochemical analyses were performed (total titratable acidity, pH at 25oC and 96oC), reducing, non-reducing and total sugars were determined, chlorogenic acid (5-CQA), trigonelline and caffeine levels were determined by HPLC using the external standard method. Chlorogenic acid contents were found in the range of 2.60 to 3.65%. Caffeine levels ranged from 2.06 to 2.89%. There was no statistical difference in the final scores of the sensory analysis of the C. canephora coffees and the average value was 77.44 points, the same score for high-quality/premium coffee. Cultivation of C. canephora at high altitudes can be promising to obtain higher quality coffees from C. canephora species.

Antioxidant Activity and Stable Free Radicals in Robusta Green Coffee Genotypes/ Atividade antioxidante e Radicais Estáveis Livres em Genótipos de Café Verde Robusta

“…The Clementino genotype is slightly superior in soluble solids, whereas others genotypes did not show statistical differences (p ≤ 0.05). For titratable acidity, the contents are in the rangeof154.0 -196.0 mL-NaOH/100 g, which corresponds to a similar range of128.3 -238.3 mL-NaOH/100 g obtained by PINHEIROet al [30] while analysing 21 genotypes of the Robust species. However, a larger value range of titratable acidity, namely 200 -291 mL-NaOH/100 g, was reported by RAMALAKSHMI et al [40].…”

“…HPLC operation conditions were 1 mL/min flux, mobile phase with methanol, water and acetic acid (20:80:1), column temperature set at 40˚C, and reading wavelength of 272 nm [29]. Quantification was performed by the external standard method using a calibration line obtained from chromatogram peak areas at 272 nm from the CGA standard solution 5-caffeoylquinic (5-CQA), caffeine (1,3,7-trimetilxantina) and trigonelline (1-methylpyridinium-3-carboxylate hydrochloride) from Sigma-Aldrich [30]. Recorded data are presented as composite mass (in milligrams) for each gram of coffee beans (dry bases).…”

Beverage quality of Coffea canephora genotypes in the western Amazon, Brazil

“…Although several studies on drink quality of Coffea arabica can be found in the literature, fewer studies have been performed to assess C. canephora drink. It is characterized by lower acidity, higher bitterness, higher alcohol content, caffeine, and higher concentration of soluble solids (Ribeiro et al, 2016;Pinheiro et al, 2019).…”

Green Coffee Extract Microencapsulated: Physicochemical Characteristics, Stability, Bioaccessibility, and Sensory Acceptability through Dairy Beverage Consumption

“…The simultaneous determination of caffeine, chlorogenic acid, and trigonelline was performed using an Acquity UPLC chromatography system (Waters Corporation, Milford, MA, USA), using methodology described by [ 14 , 15 ]. In brief, 2 μL of the encapsulated extracts (diluted at 0.1:10 volume ratio) were injected into a C18 reversed-phase column (21 × 50 mm, 1.7 μm) at 40 °C.…”