Version 1
: Received: 15 September 2023 / Approved: 18 September 2023 / Online: 19 September 2023 (13:23:39 CEST)
How to cite:
Marín-Garza, T.; García-Herrera, T.; Pastelín-Solano, M.C.; Bulbarela-Marini, J.E.; Jiménez-Guzmán, J.; Velasco-Pérez, A.; Márquez-López, M.E.; Vivar-Vera, G.; Castañeda-Castro, O. Chemical, Functional Properties, and Bioactive and Nutritional Composition in Beans of Diverse Coffee Genotypes with Different Roasting Levels. Preprints2023, 2023091292. https://doi.org/10.20944/preprints202309.1292.v1
Marín-Garza, T.; García-Herrera, T.; Pastelín-Solano, M.C.; Bulbarela-Marini, J.E.; Jiménez-Guzmán, J.; Velasco-Pérez, A.; Márquez-López, M.E.; Vivar-Vera, G.; Castañeda-Castro, O. Chemical, Functional Properties, and Bioactive and Nutritional Composition in Beans of Diverse Coffee Genotypes with Different Roasting Levels. Preprints 2023, 2023091292. https://doi.org/10.20944/preprints202309.1292.v1
Marín-Garza, T.; García-Herrera, T.; Pastelín-Solano, M.C.; Bulbarela-Marini, J.E.; Jiménez-Guzmán, J.; Velasco-Pérez, A.; Márquez-López, M.E.; Vivar-Vera, G.; Castañeda-Castro, O. Chemical, Functional Properties, and Bioactive and Nutritional Composition in Beans of Diverse Coffee Genotypes with Different Roasting Levels. Preprints2023, 2023091292. https://doi.org/10.20944/preprints202309.1292.v1
APA Style
Marín-Garza, T., García-Herrera, T., Pastelín-Solano, M.C., Bulbarela-Marini, J.E., Jiménez-Guzmán, J., Velasco-Pérez, A., Márquez-López, M.E., Vivar-Vera, G., & Castañeda-Castro, O. (2023). Chemical, Functional Properties, and Bioactive and Nutritional Composition in Beans of Diverse Coffee Genotypes with Different Roasting Levels. Preprints. https://doi.org/10.20944/preprints202309.1292.v1
Chicago/Turabian Style
Marín-Garza, T., Guadalupe Vivar-Vera and Odon Castañeda-Castro. 2023 "Chemical, Functional Properties, and Bioactive and Nutritional Composition in Beans of Diverse Coffee Genotypes with Different Roasting Levels" Preprints. https://doi.org/10.20944/preprints202309.1292.v1
Abstract
The main commercial variety of coffee is the Coffea arabica specie, however, it is very susceptible to damage caused by nematodes, for this reason scions of the C. arabica specie are used on ro-busta (Coffea canephora) rootstocks to improve tolerance to these microorganisms, because they modify the organoleptic, nutraceutical and nutritional characteristics. The objective of this work was to assess the effect of five roasting degrees on commercial beans (light, medium light, medi-um, medium, medium dark and dark) in two varieties of Coffea arabica species (Colombia and Costa Rica) and their respective scions on C. canephora of the Romex variety. The scion of the Co-lombia variety with the medium dark roast had the highest concentration of caffeine, while the coffee beans of the Costa Rica variety with the light roast grade had the highest concentration of chlorogenic acid (5-CQA), while the highest acrylamide content was found in the scion of the Co-lombia variety with the medium light roast beans and nutritional content differs considerably between varieties, however, there is similarity between roasting degrees. The degree of roasting, variety and scion of coffee influences the organoleptic, nutraceutical and nutritional content of the coffee infusion.
Biology and Life Sciences, Food Science and Technology
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.
