preprints.org > biology and life sciences > biology and biotechnology > doi: 10.20944/preprints202305.1189.v1

Preprint Article Version 1 Preserved in Portico This version is not peer-reviewed

Version 1 : Received: 16 May 2023 / Approved: 17 May 2023 / Online: 17 May 2023 (04:58:53 CEST)

: Coffee is one of the most consumed beverages in the world; its production is based mainly on varieties of the Coffea arabica species. Mexico stands out for its specialty and organic coffee. In Guerrero the production is given by small indigenous community’s cooperatives that market their product as raw material. Official Mexican Standards stipulate the necessary requirements for its commercialization within the national ter-ritory. In this work, the physical, chemical, and biological characterizations of green, medium, and dark roasted beans from C. arabica varieties were carried out. Analysis of HPLC showed higher chlorogenic acid (55 mg/g) and caffeine (1.8 mg/g) contents in the green beans of the Bourbon and Oro Azteca varieties. The caffeine (3.88 mg/g) and melanoidins (97 and 29 mg/g) contents increased according to the level of roasting; a dissimilar effect was found in the chlorogenic acid content (14.5 mg/g). The adequate nutritional content and the sensory evaluation allowed the classification of dark roasted as premium coffee (84.25 points) and the roasted medium as specialty coffee (86.25 points). The roasted coffees presented antioxidant activity without cytotoxic effect. The results obtained will serve as a basis for making decisions on the improvements of the coffees analyzed.

antioxidant; chlorogenic acid; caffeine; cytotoxicity; melanoidins

Biology and Life Sciences, Biology and Biotechnology

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