Influence of Environmental and Microclimate Factors on the Coffee Beans Quality (C. canephora): Correlation between Chemical Analysis and Stable Free Radicals — Oak Academic Publishing
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Influence of Environmental and Microclimate Factors on the Coffee Beans Quality (C. canephora): Correlation between Chemical Analysis and Stable Free Radicals
Departamento de Ciências Naturais, Universidade Federal do Espírito Santo, Centro Universitário Norte do Espírito Santo, São Mateus, Brazil
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Departamento de Ciências Naturais, Universidade Federal do Espírito Santo, Centro Universitário Norte do Espírito Santo, São Mateus, Brazil
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Universidade de Brasília, Instituto de Física, Núcleo de Física Aplicada, Brasília DF, Brazil
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Departamento de Ciências Naturais, Universidade Federal do Espírito Santo, Centro Universitário Norte do Espírito Santo, São Mateus, Brazil
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Departamento de Ciências Naturais, Universidade Federal do Espírito Santo, Centro Universitário Norte do Espírito Santo, São Mateus, Brazil
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Laboratório de Ciências Físicas, Centro de Ciências e Tecnologia, Universidade Estadual Norte Fluminense, Campos dos Goytacases, Brazil
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Laboratório de Ciências Físicas, Centro de Ciências e Tecnologia, Universidade Estadual Norte Fluminense, Campos dos Goytacases, Brazil
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Departamento de Ciências Naturais, Universidade Federal do Espírito Santo, Centro Universitário Norte do Espírito Santo, São Mateus, Brazil
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Departamento de Química e Física, Universidade Federal do Espírito Santo, Alto Universitário, Alegre, Brazil
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Departamento de Engenharia, Universidade Federal de Lavras, Lavras, Brazil
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School of Chemistry and Chemical Engineering, Anhui University, Hefei, China
1 Departamento de Ciências Naturais, Universidade Federal do Espírito Santo, Centro Universitário Norte do Espírito Santo, São Mateus, Brazil
2 Departamento de Ciências Naturais, Universidade Federal do Espírito Santo, Centro Universitário Norte do Espírito Santo, São Mateus, Brazil
3 Universidade de Brasília, Instituto de Física, Núcleo de Física Aplicada, Brasília DF, Brazil
4 Departamento de Ciências Naturais, Universidade Federal do Espírito Santo, Centro Universitário Norte do Espírito Santo, São Mateus, Brazil
5 Departamento de Ciências Naturais, Universidade Federal do Espírito Santo, Centro Universitário Norte do Espírito Santo, São Mateus, Brazil
6 Laboratório de Ciências Físicas, Centro de Ciências e Tecnologia, Universidade Estadual Norte Fluminense, Campos dos Goytacases, Brazil
7 Laboratório de Ciências Físicas, Centro de Ciências e Tecnologia, Universidade Estadual Norte Fluminense, Campos dos Goytacases, Brazil
8 Departamento de Ciências Naturais, Universidade Federal do Espírito Santo, Centro Universitário Norte do Espírito Santo, São Mateus, Brazil
9 Departamento de Química e Física, Universidade Federal do Espírito Santo, Alto Universitário, Alegre, Brazil
10 Departamento de Engenharia, Universidade Federal de Lavras, Lavras, Brazil
11 School of Chemistry and Chemical Engineering, Anhui University, Hefei, China
The present study reports a physicochemical comparison of shade-grown and sun-grown coffee beans, under unripe, rip and roasted-ripe conditions, using electrical conductivity measurements, electron paramagnetic resonance (EPR), infrared spectroscopy (FTIR), and high performance liquid chromatography (HPLC). Moreover, the assessed physicochemical parameters were compared with organoleptic evaluations based on the Coffee Quality Institute protocol. The values found for electrical conductivity, leached potassium, and stable free radicals were respectively 29%, 31%, and 350% higher for shade-grown coffee beans, whereas polyphenol oxidase enzymatic activity was 23% lower. By contrast, FTIR and HPLC measurements identified higher chlorogenic acid and lipid contents in sun-grown coffee beans. Importantly, the sensorial grade attributed to roasted-ripe grains was 12% higher for sun-grown coffee. Our findings suggest that shade-grown coffee beans have undergone microorganismal activity and undesired fermentation during cultivation, which resulted in lower coffee quality. A correlation between a set of selected physicochemical properties and organoleptic properties was robustly established and could be used in the development of future coffee bean quality control protocols.
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