Production, chemical composition, and quality of Arabic coffee subjected to copper doses

Abstract

The objective of this work was to evaluate the effect of copper on the chemical composition of coffee beans and on the quality of the beverage, relating both of them to the Cu leaf contents in coffee (Coffea arabica) plants. Coffee plants were grown in a hydroponic system containing 0.2, 0.4, 0.8, 1.6, and 3.2 μmol L-1 Cu until fruit setting. Coffee bean production was evaluated, and, after the cherries were dried, the following characteristics were determined: leaf Cu content; total titratable acidity; color index; electrical conductivity; leached K; polyphenol oxidase (PPO) activity; concentrations of caffeine, trigonelline, organic acids, total phenols, chlorogenic acids (3-CQA, 4-CQA, and 5-CQA), sucrose, glucose, arabinose, mannose, and galactose; and sensory quality of roasted beans. Cu increased bean yield, PPO activity, and the concentrations of organic acids, 3-CQA, sucrose, and arabinose. Total titratable acidity, total phenols, 4-CQA, and 5-CQA were reduced with increasing Cu doses. Leaf contents related to the maximum and minimum values of desirable and undesirable quality attributes ranged from 5.6 to 11.4 mg kg-1 Cu, respectively. Copper affects the production and chemical composition of coffee beans, and the attributes related to quality are maximized in plants with low leaf contents of the nutrient.

Influence of flowering and additional fertilization on physical and sensory aspects of arabica coffee

“…As described above, science is still moving towards unraveling the relation between soil fertility, nutrition and coffee sensory aspects, attribute by attribute. According to Martinez et al (2018), quality-related attributes are maximized when copper concentration is low in coffee plant leaves, directly affecting production and chemical composition of the coffee.…”

Sorption isotherms of coffee in different stages for producing Turkish coffee

“…Coffee beans contain carbohydrates, proteins, lipids, dietary fiber, and bioactive components as caffeine, tannins, and chlorogenic acid (Janissen & Huynh, 2018). The caffeine, chlorogenic acids, trigonelline, phenols, and sucrose affect sensorial properties of coffee and consumption preference of consumers (Martinez et al, 2018; Wang, Meng, Peng, Hu, & Qiu, 2018). Coffee is directly consumed as green beans or after roasting and grinding of beans because of its chemical properties, antioxidative, hypotensive effects, and unique taste and flavor (Jeszka‐Skowron et al, 2016).…”