TY - JOUR
T1 - Effect of post-harvest drying process on chlorogenic acids, antioxidant activities and CIE-Lab color of Thai Arabica green coffee beans
AU - Kulapichitr, Fareeya
AU - Borompichaichartkul, Chaleeda
AU - Fang, Mingchih
AU - Suppavorasatit, Inthawoot
AU - Cadwallader, Keith R.
N1 - Publisher Copyright:
© 2021 Elsevier Ltd
PY - 2022/1/1
Y1 - 2022/1/1
N2 - 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.
AB - 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.
KW - Antioxidant activities
KW - Chlorogenic acids
KW - Drying
KW - Green coffee
KW - LC-MS
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U2 - 10.1016/j.foodchem.2021.130504
DO - 10.1016/j.foodchem.2021.130504
M3 - Article
C2 - 34273856
AN - SCOPUS:85109941961
SN - 0308-8146
VL - 366
JO - Food chemistry
JF - Food chemistry
M1 - 130504
ER -