Effect of post-harvest drying process on chlorogenic acids, antioxidant activities and CIE-Lab color of Thai Arabica green coffee beans

Fareeya Kulapichitr, Chaleeda Borompichaichartkul, Mingchih Fang, Inthawoot Suppavorasatit, Keith R. Cadwallader

Research output: Contribution to journalArticlepeer-review

Abstract

Drying process affected the qualitative indicators of green coffees; chlorogenic acid (CGAs), total phenolic content (TPC), antioxidant activities and CIE-lab color to varying degrees. Sun drying and heat pump drying resulted in comparable levels of CGAs and antioxidant activities in green coffees; however, color parameters, especially lightness (L*), differed. Correlation analyses indicated a relationship between specific CGAs, antioxidant activities and color parameters among coffees. PLS analysis revealed that the high contents of 5-caffeoylquinic acid in green coffees did not correlate with antioxidant activities. Results from CGAs contents and PCA analysis provided a linkage to previous research relating important components and quality indices of both green and roasted coffees as affected by postharvest drying. Results indicated that heat pump drying at 50 °C is a viable alternative and possibly superior to sun drying for preserving certain desirable chemical and physical characteristics of green coffee.

Original languageEnglish (US)
Article number130504
JournalFood chemistry
Volume366
DOIs
StatePublished - Jan 1 2022

Keywords

  • Antioxidant activities
  • Chlorogenic acids
  • Drying
  • Green coffee
  • LC-MS

ASJC Scopus subject areas

  • Analytical Chemistry
  • Food Science

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