|Title:||Effect of post-harvest drying process on chlorogenic acids, antioxidant activities and CIE-Lab color of Thai Arabica green coffee beans||Authors:||Kulapichitr, Fareeya
Cadwallader, Keith R.
|Keywords:||Green coffee;Drying;Chlorogenic acids;LC-MS;Antioxidant activities||Issue Date:||1-Jan-2022||Publisher:||ELSEVIER SCI LTD||Journal Volume:||366||Source:||FOOD CHEMISTRY||Abstract:||
Drying process affected the qualitative indicators of green coffees; chlorogenic acid (CGAs), total phenolic content (TPC), antioxidant activities and CIE-lab color to varying degrees. Sun drying and heat pump drying resulted in comparable levels of CGAs and antioxidant activities in green coffees; however, color parameters, especially lightness (L*), differed. Correlation analyses indicated a relationship between specific CGAs, antioxidant activities and color parameters among coffees. PLS analysis revealed that the high contents of 5-caffeoylquinic acid in green coffees did not correlate with antioxidant activities. Results from CGAs contents and PCA analysis provided a linkage to previous research relating important components and quality indices of both green and roasted coffees as affected by postharvest drying. Results indicated that heat pump drying at 50 degrees C is a viable alternative and possibly superior to sun drying for preserving certain desirable chemical and physical characteristics of green coffee.
|Appears in Collections:||食品科學系|
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