Influence of Environmental and Microclimate Factors on the Coffee Beans Quality (C. canephora): Correlation between Chemical Analysis and Stable Free Radicals

作     者：AndréLuíz Alves Marcio Solino Pessoa Paulo Eduardo Narcizo de Souza Fábio Luís Partelli Paulo Sérgio Moscon Edson Correa da Silva André Oliveira Guimaraes Eduardo Perini Muniz Patrícia Fontes Pinheiro Flávio Meira Borém Paulo César Morais 

作者机构：Departamento de Ciências NaturaisUniversidade Federal do Espírito SantoCentro Universitário Norte do Espírito SantoSao MateusBrazil Universidade de BrasíliaInstituto de FísicaNúcleo de Física AplicadaBrasília DFBrazil Laboratório de Ciências FísicasCentro de Ciências e TecnologiaUniversidade Estadual Norte FluminenseCampos dos GoytacasesBrazil Departamento de Química e FísicaUniversidade Federal do Espírito SantoAlto UniversitárioAlegreBrazil Departamento de EngenhariaUniversidade Federal de LavrasLavrasBrazil School of Chemistry and Chemical EngineeringAnhui UniversityHefeiChina 

出 版 物：《Agricultural Sciences》 (农业科学（英文）)

年 卷 期：2018年第9卷第9期

页      面：1173-1187页

学科分类：1002[医学-临床医学] 100214[医学-肿瘤学] 10[医学] 

基　　金：The authors acknowledge financial support from CNPq and FAPES Brazilian Government Agencies also the Laboratorio de Ciencias Fisicas,from Universidade Estadual Norte Fluminense,Rio de Janeiro,Brazil 

主　　题：Sun-Grown Coffee Shade-Grown Coffee Fermentation EPR FTIR HPLC 

摘      要：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.