首页|Polyphenol contents of green coffee beans from different regions of Ethiopia

Polyphenol contents of green coffee beans from different regions of Ethiopia

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  • Taylor & Francis
The knowledge of the levels of polyphenols present in green coffee beans from different geographical origins is important to identify beans that can provide better coffee quality. The aim of this study was to determine the concentrations of both soluble and cell wall-bound polyphenols in green coffee beans (Coffea arbica L.) from different cultivation regions of Ethiopia. A total of 100 samples were collected from four geographical regions (East, West, South, Northwest) and comprised eight commercial types of coffee (Harar, Jimma, Kaffa, Wollega, Sidama, Yirgacheffe, Finoteselam and Benishangul). The total concentrations of soluble and cell wall-bound polyphenols and flavonoids in the sample extracts were determined using the Folin-Ciocalteu and aluminum chloride reagent methods, respectively. Qualitative analysis was also performed by using high performance thin layer chromatography (HPTLC). Results revealed that chlorogenic acids as the predominant constituents of the phenolic fraction of the green coffee beans. The total soluble polyphenol, cell wall-bound polyphenol and flavonoid contents of the green coffee beans were in the range of 21.8-43.6 milligrams of gallic acid equivalents per gram (mg GAE g(-1)), 8.6-15.3 mg GAE g(-1) and 3.3-6.2 milligrams of (+)-catechin equivalents per gram (mg CE g(-1)) of dry mass, respectively. Cell wall-bound polyphenols were found to contribute significantly (21.0-32.5%) to the total polyphenol contents (TPC) of the green coffee beans. The polyphenol contents of green coffee beans have been found to vary with geographical origins. Harar coffee contained significantly (p < 0.05) lower amounts of both total soluble and cell wall-bound polyphenols than the other regional coffee types. Furthermore, the contribution of cell wall-bound phenolic to the TPC should not be overlooked.

Free polyphenolcell wall-bound polyphenolflavonoidgreen coffee beansgeographical originEthiopia

Mehari, Bewketu、Chandravanshi, Bhagwan Singh、Redi-Abshiro, Mesfin、Combrinck, Sandra、McCrindle, Rob、Atlabachew, Minaleshewa

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Univ Gondar, Coll Nat & Computat Sci, Dept Chem, Gondar, Ethiopia|Tshwane Univ Technol, Dept Pharmaceut Sci, Pretoria, South Africa

Addis Ababa Univ, Coll Nat Sci, Dept Chem, Addis Ababa, Ethiopia

Tshwane Univ Technol, Dept Pharmaceut Sci, Pretoria, South Africa

Tshwane Univ Technol, Dept Chem, Pretoria, South Africa

Bahir Dar Univ, Dept Chem, Bahir Dar, Ethiopia

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2021

10.1080/10942912.2020.1858866

International journal of food properties

International journal of food properties

ISSN：1094-2912
年,卷(期)：2021.24(1)
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