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
Formato:	article
Lenguaje:	EN
Publicado:	MDPI AG 2021
Materias:	coffee preharvest coffee postharvest coffee bioactive changes Chemical technology TP1-1185
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
work_keys_str_mv	AT februadibastian fromplantationtocupchangesinbioactivecompoundsduringcoffeeprocessing AT ollysannyhutabarat fromplantationtocupchangesinbioactivecompoundsduringcoffeeprocessing AT andidirpan fromplantationtocupchangesinbioactivecompoundsduringcoffeeprocessing AT firzannainu fromplantationtocupchangesinbioactivecompoundsduringcoffeeprocessing AT harapanharapan fromplantationtocupchangesinbioactivecompoundsduringcoffeeprocessing AT talhabinemran fromplantationtocupchangesinbioactivecompoundsduringcoffeeprocessing AT jesussimalgandara fromplantationtocupchangesinbioactivecompoundsduringcoffeeprocessing
_version_	1718412161839005696

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

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