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Outline
To analyze the content of main bitter and sour components and antioxidant activities of 9 kinds of specialty coffee beans and 9 kinds of commercial coffee beans of 2 different grades of coffee beans, and investigate the differences between specialty coffee beans and commercial coffee beans.
Water extraction was adopted to isolate the major bitter and sour components from coffee beans. High performance liquid chromatography was applied for their qualitative and quantitative analysis, and the antioxidant activities of 2 grades of coffee beans were determined simultaneously.
The content of trigonelline, oxalic acid, quinic acid and chlorogenic acid in specialty coffee beans (the content was 5.61–7.91, 3.12–4.67, 203.30–456.10 and 3.83–9.33 mg/g, respectively) were significantly higher than those in commercial coffee beans (the content was 1.56–5.43, 1.67–2.16, 37.17–230.31 and 1.03–6.66 mg/g, respectively). The content of caffeine (excluding decaffeinated coffee), lactic acid and malic acid in specialty coffee beans (the content ranged from 10.28 to 13.00, 6.35 to 7.94 and 10.38 to 15.20 mg/g, respectively) were significantly lower than those in commercial coffee beans (the content was 13.62–15.00, 7.82–9.22, and 15.78–24.41 mg/g, respectively). The total phenol content in the 2 kinds of grades of coffee beans ranged from 20 mg/g to 30 mg/g. The flavonoid content of commercial coffee beans (30.30–52.12 mg/g) was lower than that of specialty coffee beans (42.64–69.11 mg/g); some commercial coffee bean samples exhibited flavonoid content above the lower limit of specialty coffee beans. In addition, the antioxidant capacity of specialty coffee beans was higher than that of commercial coffee beans. Principal component analysis revealed that trigonelline and quinic acid were the physicochemical indexes most closely correlated with coffee bean quality. Correlation analysis indicated that total flavonoids and total phenols were the primary substances responsible for the antioxidant capacity of coffee.
Specialty and commercial coffee beans exhibit significant differences in their primary bitter and acidic components.Compared to commercial coffee beans, specialty coffee beans demonstrate slightly superior antioxidant activity. Based on these compositional differences, the 2 types of coffee beans can be effectively differentiated.
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| 科 Family | 属数 Number of genus | 种数 Number of species | 占总种数比例 Percentage of total species (%) | 属 Genus | 种数 Number of species | 占总种数比例 Percentage of total species (%) |
|---|---|---|---|---|---|---|
| 鹅膏菌科Amanitaceae | 2 | 11 | 5.26 | 鹅膏菌属 Amanita | 10 | 4.78 |
| 小菇科 Mycenaceae | 2 | 12 | 5.74 | 丝盖伞属 Inocybe | 5 | 2.39 |
| 多孔菌科 Polyporaceae | 8 | 14 | 6.70 | 蜡蘑属 Laccaria | 5 | 2.39 |
| 红菇科 Russulaceae | 3 | 23 | 11.00 | 小皮伞属 Marasmius | 6 | 2.87 |
| 小菇属 Mycena | 11 | 5.26 | ||||
| 光柄菇属 Pluteus | 5 | 2.39 | ||||
| 红菇属 Russula | 17 | 8.13 | ||||
| 栓菌属 Trametes | 5 | 2.39 |
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