Detection of Markers in Green Beans and Roasted Beans of Kalosi-Enrekang Arabica Coffee with Different Postharvest Processing Using LC-MS/MS

Yulianti Yulianti; Dede Robiatul Adawiyah; Dian Herawati; Dias Indrasti; Nuri Andarwulan

doi:10.1155/2023/6696808

Detection of Markers in Green Beans and Roasted Beans of Kalosi-Enrekang Arabica Coffee with Different Postharvest Processing Using LC-MS/MS

Int J Food Sci. 2023 Mar 23:2023:6696808. doi: 10.1155/2023/6696808. eCollection 2023.

Authors

Yulianti Yulianti^{1

2

3}, Dede Robiatul Adawiyah^{1

2}, Dian Herawati^{1

2}, Dias Indrasti^{1

2}, Nuri Andarwulan^{1

2}

Affiliations

¹ Department of Food Science and Technology, Faculty of Agricultural Engineering and Technology, IPB University, IPB Dramaga Campus, Bogor 16680, Indonesia.
² South-East Asia Food & Agricultural Science and Technology (SEAFAST) Center, IPB University, IPB Dramaga Campus, Bogor 16680, Indonesia.
³ Department of Agricultural Technology, Faculty of Agriculture, Gorontalo University, Gorontalo 96211, Indonesia.

Abstract

Our study is aimed at evaluating the effect of postharvest processing (natural, honey, and fully washed) on the compounds profile in green beans and roasted beans of Kalosi-Enrekang Arabica coffee and determining the marker compounds for each process. These beans were extracted using boiling water, and the extract was analyzed using LC-MS/MS. The results of this work confirmed the significant impact of postharvest processing on compounds in the coffee beans, and each process has a marker compound. Green beans by natural processing have 3 marker compounds, honey processing has 6 marker compounds, and fully washed processing has 2 marker compounds. Meanwhile, roasted beans by natural processing have 4 marker compounds, honey processing has 5 marker compounds, and fully washed processing has 7 marker compounds. In addition, our research identified caffeoyl tyrosine in green beans from natural and honey processing, which was previously only identified in Robusta coffee. These marker compounds can differentiate postharvest processing (natural, honey, and fully washed). These results can also help understand the effect of postharvest processing on the chemical composition of green and roasted beans.