1H NMR spectroscopy applied to identify chemical aging markers in green coffee (Coffea arabica L.)

Flávio Meira Borém; Giselle Figueiredo de Abreu; Antonio Gilberto Ferreira; Maiara da Silva Santos; Thayana da Conceição Alves; Ana Paula de Carvalho Alves

doi:10.1016/j.foodchem.2022.134667

¹H NMR spectroscopy applied to identify chemical aging markers in green coffee (Coffea arabica L.)

Food Chem. 2023 Mar 30;405(Pt A):134667. doi: 10.1016/j.foodchem.2022.134667. Epub 2022 Oct 29.

Authors

Flávio Meira Borém¹, Giselle Figueiredo de Abreu², Antonio Gilberto Ferreira³, Maiara da Silva Santos³, Thayana da Conceição Alves³, Ana Paula de Carvalho Alves⁴

Affiliations

¹ Department of Agricultural Engineering, Federal University of Lavras, POB 3037, 37.200-900 Lavras, MG, Brazil. Electronic address: flavioborem@ufla.br.
² Department of Agricultural Engineering, Federal University of Lavras, POB 3037, 37.200-900 Lavras, MG, Brazil.
³ Department of Chemistry, Federal University of São Carlos, 13565-905 São Carlos, SP, Brazil.
⁴ Department of Agricultural Engineering, Federal University of Lavras, POB 3037, 37.200-900 Lavras, MG, Brazil. Electronic address: anapaula.alves@ufla.br.

PMID: 36356358
DOI: 10.1016/j.foodchem.2022.134667

Abstract

Nuclear magnetic resonance (NMR) was used to identify metabolic changes in green coffee beans stored in 3 different packages. Sensory and NMR analyses were performed at 0, 3, 6, 9, 12 and 18 months of storage. The decrease in the sensory quality of beverages by aging was more pronounced in the paper bags after 6 months of storage. High barrier bags and vacuum packs were able to maintain quality for 18 months of storage, regardless of the coffee processing method. The NMR technique allowed the differentiation of coffee packed in paper bags from the 3rd month of storage. These results indicate that it is possible to anticipate by up to 3 months the identification of changes that would otherwise only be noticed through sensory analysis after six months of storage. Choline and glycerophosphocholine are the main chemical compounds associated with the changes observed in the storage of green coffee in paper bags.

Keywords: Choline (PubChem CID: 305); Coffea arabica L.; Glycerophosphocholine (PubChem CID: 58381695); Nuclear magnetic resonance; Processing; Sensory quality; Storage.

MeSH terms

Coffea* / chemistry
Magnetic Resonance Spectroscopy
Seeds / chemistry