Physicochemical Characteristics of Green Coffee: Comparison of Graded and Defective Beans

Defective (triage) coffee beans are beans rejected after separating the graded ones according to the size and color. These coffee beans represent about 15% to 20% of coffee production in India but are not utilized for beverages since these affect the quality of coffee brew. In the present study, phy...

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Bibliographic Details
Published in:Journal of food science 2007-06, Vol.72 (5), p.S333-S337
Main Authors: Ramalakshmi, K., Kubra, I.R., Rao, L.J.M.
Format: Article
Language:English
Subjects:
Antioxidants
Antioxidants - analysis
Antioxidants - isolation & purification
Beverages - analysis
Biological and medical sciences
Caffeine
chemical attributes
Chlorogenic Acid - analysis
chlorogenic acids
Coffee
Coffee - chemistry
Coffee - standards
Coffee, tea and other stimulative beverage industries
defective green coffee bean
Flavonoids - analysis
Food industries
Food science
Free Radical Scavengers
Fundamental and applied biological sciences. Psychology
Humidity
Hydrogen-Ion Concentration
lipids
Nutritive Value
Oxidation-Reduction
Phenols - analysis
physical attributes
Plant Proteins - analysis
Polyphenols
proteins
substandard
sucrose
triage
Volatilization
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Summary:Defective (triage) coffee beans are beans rejected after separating the graded ones according to the size and color. These coffee beans represent about 15% to 20% of coffee production in India but are not utilized for beverages since these affect the quality of coffee brew. In the present study, physical characteristics such as bean density, brightness, titratable acidity, pH, moisture, and total soluble solids and also chemical composition, namely, caffeine, chlorogenic acids, lipids, sucrose, total polyphenols, and proteins, were evaluated in defective as well as in graded green coffee beans. The physical parameters such as weight, density, and brightness of defective coffee beans were low compared to the graded beans, which is due to the presence of immature, broken, bleached, and black beans. Caffeine content was low in triage beans compared to graded beans. Chlorogenic acids, one of the composition in coffee responsible for antioxidant activity, was found to be intact (marginally high in some cases) in defective coffee beans. Hence, triage coffee beans can be evaluated as a source of antioxidant or radical scavenging conserve for food systems.
ISSN:0022-1147
1750-3841
DOI:10.1111/j.1750-3841.2007.00379.x