Impact of roasting on javamide-I/-II in Arabica and Robusta coffee beans

Jae B Park; Renee Peters; Janet A Novotny

doi:10.1016/j.foodchem.2023.135586

Impact of roasting on javamide-I/-II in Arabica and Robusta coffee beans

Food Chem. 2023 Jun 30:412:135586. doi: 10.1016/j.foodchem.2023.135586. Epub 2023 Jan 30.

Authors

Jae B Park¹, Renee Peters², Janet A Novotny³

Affiliations

¹ Diet, Genomics, and Immunology Laboratory, BHNRC, ARS, USDA, Beltsville, MD 20705, USA. Electronic address: jae.park@usda.gov.
² Diet, Genomics, and Immunology Laboratory, BHNRC, ARS, USDA, Beltsville, MD 20705, USA.
³ Food Components and Health Laboratory, BHNRC, ARS, USDA, Beltsville, MD 20705, USA.

PMID: 36739725
DOI: 10.1016/j.foodchem.2023.135586

Abstract

Javamide-I/-II are anti-inflammatory compounds found in coffee beans. However, potential effects of roasting on javamide-I/-II in coffee beans are currently unknown. Therefore, in this paper, the effects of roasting on javamide-I/-II were investigated in Arabica and Robusta beans. Coffee beans were roasted light, medium and dark, and the amounts of javamide-I/-II in the beans were quantified by a HPLC method. The data showed the different amounts of javamide-I/-II in the beans; not detected and ≤ 3.1 mg in Arabica beans, and 0.5-3.7 mg and 1.0-13.8 mg in Robusta beans, respectively. Furthermore, the data showed that roasting process significantly reduced the amounts of javamide-I/-II in both Arabica and Robusta beans (p < 0.05). These data were also confirmed by multivariate analyses. Additionally, these differences were validated in light, medium and dark roast coffee products in the market. Altogether, roasting can have a significant impact on javamide-I/-II amounts in coffee beans.

Keywords: Arabica and Robusta beans; Coffee roasting; High performance liquid chromatography; Javamide-I/-II; Multivariate analyses.

MeSH terms

Coffea*
Food Handling / methods
Hot Temperature
Seeds