From Plantation to Cup: Changes in Bioactive Compounds during Coffee Processing

Coffee is consumed not just for its flavor, but also for its health advantages. The quality of coffee beverages is affected by a number of elements and a series of processes, including: the environment, cultivation, post-harvest, fermentation, storage, roasting, and brewing to produce a cup of coffe...

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Autores principales: Februadi Bastian, Olly Sanny Hutabarat, Andi Dirpan, Firzan Nainu, Harapan Harapan, Talha Bin Emran, Jesus Simal-Gandara
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Lenguaje:EN
Publicado: MDPI AG 2021
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Acceso en línea:https://doaj.org/article/48bdb728b97546e4a9301b93b5443b7d
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spelling oai:doaj.org-article:48bdb728b97546e4a9301b93b5443b7d2021-11-25T17:36:06ZFrom Plantation to Cup: Changes in Bioactive Compounds during Coffee Processing10.3390/foods101128272304-8158https://doaj.org/article/48bdb728b97546e4a9301b93b5443b7d2021-11-01T00:00:00Zhttps://www.mdpi.com/2304-8158/10/11/2827https://doaj.org/toc/2304-8158Coffee is consumed not just for its flavor, but also for its health advantages. The quality of coffee beverages is affected by a number of elements and a series of processes, including: the environment, cultivation, post-harvest, fermentation, storage, roasting, and brewing to produce a cup of coffee. The chemical components of coffee beans alter throughout this procedure. The purpose of this article is to present information about changes in chemical components and bioactive compounds in coffee during preharvest and postharvest. The selection of the appropriate cherry maturity level is the first step in the coffee manufacturing process. The coffee cherry has specific flavor-precursor components and other chemical components that become raw materials in the fermentation process. During the fermentation process, there are not many changes in the phenolic or other bioactive components of coffee. Metabolites fermented by microbes diffuse into the seeds, which improves their quality. A germination process occurs during wet processing, which increases the quantity of amino acids, while the dry process induces an increase in non-protein amino acid γ-aminobutyric acid (GABA). In the roasting process, there is a change in the aroma precursors from the phenolic compounds, especially chlorogenic acid, amino acids, and sugars found in coffee beans, to produce a distinctive coffee taste.Februadi BastianOlly Sanny HutabaratAndi DirpanFirzan NainuHarapan HarapanTalha Bin EmranJesus Simal-GandaraMDPI AGarticlecoffeepreharvest coffeepostharvest coffeebioactive changesChemical technologyTP1-1185ENFoods, Vol 10, Iss 2827, p 2827 (2021)
institution DOAJ
collection DOAJ
language EN
topic coffee
preharvest coffee
postharvest coffee
bioactive changes
Chemical technology
TP1-1185
spellingShingle coffee
preharvest coffee
postharvest coffee
bioactive changes
Chemical technology
TP1-1185
Februadi Bastian
Olly Sanny Hutabarat
Andi Dirpan
Firzan Nainu
Harapan Harapan
Talha Bin Emran
Jesus Simal-Gandara
From Plantation to Cup: Changes in Bioactive Compounds during Coffee Processing
description Coffee is consumed not just for its flavor, but also for its health advantages. The quality of coffee beverages is affected by a number of elements and a series of processes, including: the environment, cultivation, post-harvest, fermentation, storage, roasting, and brewing to produce a cup of coffee. The chemical components of coffee beans alter throughout this procedure. The purpose of this article is to present information about changes in chemical components and bioactive compounds in coffee during preharvest and postharvest. The selection of the appropriate cherry maturity level is the first step in the coffee manufacturing process. The coffee cherry has specific flavor-precursor components and other chemical components that become raw materials in the fermentation process. During the fermentation process, there are not many changes in the phenolic or other bioactive components of coffee. Metabolites fermented by microbes diffuse into the seeds, which improves their quality. A germination process occurs during wet processing, which increases the quantity of amino acids, while the dry process induces an increase in non-protein amino acid γ-aminobutyric acid (GABA). In the roasting process, there is a change in the aroma precursors from the phenolic compounds, especially chlorogenic acid, amino acids, and sugars found in coffee beans, to produce a distinctive coffee taste.
format article
author Februadi Bastian
Olly Sanny Hutabarat
Andi Dirpan
Firzan Nainu
Harapan Harapan
Talha Bin Emran
Jesus Simal-Gandara
author_facet Februadi Bastian
Olly Sanny Hutabarat
Andi Dirpan
Firzan Nainu
Harapan Harapan
Talha Bin Emran
Jesus Simal-Gandara
author_sort Februadi Bastian
title From Plantation to Cup: Changes in Bioactive Compounds during Coffee Processing
title_short From Plantation to Cup: Changes in Bioactive Compounds during Coffee Processing
title_full From Plantation to Cup: Changes in Bioactive Compounds during Coffee Processing
title_fullStr From Plantation to Cup: Changes in Bioactive Compounds during Coffee Processing
title_full_unstemmed From Plantation to Cup: Changes in Bioactive Compounds during Coffee Processing
title_sort from plantation to cup: changes in bioactive compounds during coffee processing
publisher MDPI AG
publishDate 2021
url https://doaj.org/article/48bdb728b97546e4a9301b93b5443b7d
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