Preprint Article Version 1 Preserved in Portico This version is not peer-reviewed

Coffee Leaf Tea from El Salvador: On-site Production Considering Influences of Processing on Chemical Composition

Marc C. Steger
,
Marina Rigling
ORCID logo ,
Patrik Blumenthal
,
Valerie Segatz
,
Andrès Quintanilla-Belucci
,
Julia M. Beisel
,
Jörg Rieke-Zapp
,
Steffen Schwarz
ORCID logo ,
Dirk W. Lachenmeier
* ORCID logo ,
Yanyan Zhang
*
Version 1 : Received: 22 June 2022 / Approved: 23 June 2022 / Online: 23 June 2022 (09:22:46 CEST)

A peer-reviewed article of this Preprint also exists.

Steger, M.C.; Rigling, M.; Blumenthal, P.; Segatz, V.; Quintanilla-Belucci, A.; Beisel, J.M.; Rieke-Zapp, J.; Schwarz, S.; Lachenmeier, D.W.; Zhang, Y. Coffee Leaf Tea from El Salvador: On-Site Production Considering Influences of Processing on Chemical Composition. Foods 2022, 11, 2553. Steger, M.C.; Rigling, M.; Blumenthal, P.; Segatz, V.; Quintanilla-Belucci, A.; Beisel, J.M.; Rieke-Zapp, J.; Schwarz, S.; Lachenmeier, D.W.; Zhang, Y. Coffee Leaf Tea from El Salvador: On-Site Production Considering Influences of Processing on Chemical Composition. Foods 2022, 11, 2553.

Abstract

The production of coffee leaf tea (Coffea arabica) in El Salvador and the influences of processing steps on non-volatile compounds and volatile aroma-active compounds were investigated. The tea was produced according to process steps of conventional tea (Camellia sinensis) with available possibilities on the farm. Influencing factors were the leaf type (old, young, yellow, shoots), processing (blending, cutting, rolling, freezing, steaming), drying (sun drying, oven drying, roasting) and fermentation (wild, yeast, Lactobacillus). Subsequently, the samples were analysed for the maximum levels of caffeine, chlorogenic acid, and epigallocatechin gallate permitted by the European Commission. The caffeine content varied between 0.37 g/100 g dry mass (DM) and 1.33 g/100 g DM, the chlorogenic acid between not detectable and 9.35 g /100 g DM and epigallocatechin gallate could not be detected at all. Furthermore, water content, essential oil, ash content, total polyphenols, total catechins, organic acids, and trigonelline were determined. Gas chromatography—mass spectrometry-olfactometry and calculating of the odour activity values (OAVs) were carried out to determine the main aroma-active compounds, which are β-ionone (honey-like, OAV 132-927), decanal (citrus-like, floral, OAV 14-301), α-ionone (floral, OAV 30-100), (E,Z)-2,6-nonadienal (cucumber-like, OAV 18-256), 2,4-nonadienal (melon-like, OAV 2-18), octanal (fruity, OAV 7-23), (E)-2 nonenal (citrus-like, OAV 1-11), hexanal (grassy, OAV 1-10), and 4-heptenal (green, OAV 1-9).

Keywords

coffee leaf tea; novel food; coffee by-products; Coffea arabica; caffeine; epigallocatechin gallate

Subject

Chemistry and Materials Science, Food Chemistry

Copyright: This is an open access article distributed under the Creative Commons Attribution License which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.

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