THE EFFECT OF STORAGE TEMPERATURE ON CAFFEINE, CHLOROGENIC ACID AND FATTY ACID COMPOSITION OF TURKISH COFFEE

Abstract

In this study, coffees with different grinding degrees, including very fine (47.13-54.64 µm), fine (89.25-119.88 µm) and fine medium (248.77-312.23 µm), representing the dimensions of Turkish coffee, were stored at 5, 25 and 45 °C for 28 days. The changes in chlorogenic acid content, caffeine content and fatty acid composition were investigated during storage period (0th, 14th, 28th day). Chlorogenic acid and caffeine, which are the components responsible for the bioactive properties of coffee, varied between 1.05-1.38 g/100g DM and 1.49-1.80 g/100g DM, respectively, depending on the storage conditions. Linoleic acid (41.86-42.89%) and palmitic acid (33.23-36.36%) were determined as the main fatty acids in coffee samples, as well as oleic acid (10.59-11.47%), stearic acid (7.38-8.48%) and trace amounts of myristic acid, margaric acid, elaidic acid, cis-11 eicosenoic acid, arachidic acid and behenic acids were also detected. It was observed that the difference in particle size and storage temperature of the coffee samples did not cause a significant change on the fatty acid composition ratios, but there were significant decreases in their amounts during the storage period.

Keywords

• Turkish coffee
• grinding degree
• storage conditions
• chlorogenic acid
• caffeine
• fatty acid

DEPOLAMA SICAKLIĞININ TÜRK KAHVESİNİN KAFEİN, KLOROJENİK ASİT VE YAĞ ASİDİ KOMPOZİSYONU ÜZERİNE ETKİSİ

Abstract

Bu çalışmada, Türk kahvesi boyutlarını temsil eden çok ince (47.13-54.64 µm), ince (89.25-119.88 µm) ve ince-orta (248.77-312.23 µm) olmak üzere farklı öğütme derecelerine sahip kahvelerin 5, 25 ve 45 °C’lerde 28 günlük depolama periyodunda (0., 14. ve 28. gün) klorojenik asit miktarı, kafein miktarı ve yağ asidi bileşimi üzerindeki değişim incelenmiştir. Kahvenin biyoaktif özelliklerinden sorumlu bileşenleri olan klorojenik asit ve kafein depolama koşullarına bağlı olarak sırasıyla 1.05-1.38 g/100g KM ve 1.49-1.80 g/100g KM arasında değişmiştir. Kahve örneklerinde başlıca yağ asitleri olarak linoleik asit (%41.86-42.89) ve palmitik asit (%33.23-36.36) belirlenmiş, ayrıca oleik asit (%10.59-11.47), stearik asit (%7.38-8.48) ile iz miktarlarda miristik asit, margarik asit, elaidik asit, cis-11 eikosenoik asit, araşidik asit ve behenik asitler de tespit edilmiştir. Kahve örneklerinin sahip oldukları partikül boyutu ve depolama sıcaklığı farklılığının yağ asidi bileşim oranları üzerinde belirgin bir değişikliğe neden olmadığı, ancak depolama süresi boyunca miktarlarında belirgin azalmalar olduğu gözlemlenmiştir.

Keywords

• Türk kahvesi
• öğütme derecesi
• depolama koşulları
• klorojenik asit
• kafein
• yağ asidi

References

1. Anonymous (2020). TSE 13423 ''Kahve - Öğütülmüş'', Türk Standartları Enstitüsü.
2. Anonymous (2020). TSE 13423 ''Kahve - Öğütülmüş'', Türk Standartları Enstitüsü.
3. Anonymous. (2021). "Internatinol Coffee Organization " Accessed 23.09.2021, from https://ico.org/historical/1990%20onwards/PDF/5a-imports-non-members.pdf.
4. AOCS (1999). Official methods and recommended practices of the American Oil Chemists´ Society 5th ed. AOCS. Champaign, IL.
5. Baggenstoss, J., Poisson, L., Kaegi, R., Perren, R. ve Escher, F. (2008). "Roasting and aroma formation: Effect of initial moisture content and steam treatment." Journal of agricultural and food chemistry 56(14): 5847-5851. DOI: https://doi.org/10.1021/jf8003288.
6. Barden, L. ve Decker, E. A. (2016). "Lipid oxidation in low-moisture food: a review." Critical reviews in food science and nutrition 56(15): 2467-2482. DOI: https://doi.org/10.1080/10408398.2013.848833.
7. Bennat, C., Engelhardt, U. H., Kiehne, A., Wirries, F.-M. ve Maier, H. G. (1994). "HPLC analysis of chlorogenic acid lactones in roasted coffee." Zeitschrift für Lebensmittel-Untersuchung und Forschung 199(1): 17-21. DOI: https://doi.org/10.1007/BF01192945.
8. Borém, F. M. ve Shuler, J. (2014). Handbook of Coffee Post-harvest Technology: A Comprehensive Guide to the Processing, Drying, and Storage of Coffee, Gin Press.

9. Bote, A. D. ve Vos, J. (2017). "Tree management and environmental conditions affect coffee (Coffea arabica L.) bean quality." NJAS-Wageningen Journal of Life Sciences 83: 39-46. DOI: https://doi.org/10.1016/j.njas.2017.09.002.
10. Butt, M. S. ve Sultan, M. T. (2011). "Coffee and its consumption: benefits and risks." Critical reviews in food science and nutrition 51(4): 363-373. DOI: https://doi.org/10.1080/10408390903586412.
11. Cagliani, L. R., Pellegrino, G., Giugno, G. ve Consonni, R. (2013). "Quantification of Coffea arabica and Coffea canephora var. robusta in roasted and ground coffee blends." Talanta 106: 169-173. DOI: https://doi.org/10.1016/j.talanta.2012.12.003.
12. Cano-Marquina, A., Tarín, J. ve Cano, A. (2013). "The impact of coffee on health." Maturitas 75(1): 7-21. DOI: https://doi.org/10.1016/j.maturitas.2013.02.002.
13. Cong, S., Dong, W., Zhao, J., Hu, R., Long, Y. ve Chi, X. (2020). "Characterization of the Lipid Oxidation Process of Robusta Green Coffee Beans and Shelf Life Prediction during Accelerated Storage." Molecules 25(5): 1157. DOI: https://doi.org/10.3390/molecules25051157.
14. De Melo Pereira, G. V., de Carvalho Neto, D. P., Júnior, A. I. M., Vásquez, Z. S., Medeiros, A. B., Vandenberghe, L. P. ve Soccol, C. R. (2019). "Exploring the impacts of postharvest processing on the aroma formation of coffee beans–A review." Food chemistry 272: 441-452. DOI: https://doi.org/10.1016/j.foodchem.2018.08.061.
15. de Paula Lima, J. ve Farah, A. (2019). Caffeine and minor methylxanthines in coffee. Coffee: 543-564.
16. Düzgüneş, O., Kesici, T., Kavuncu, O. ve Gürbüz, F. (1987). "Araştırma ve deneme metodları (İstatistik Metodları-II)." Ankara Üniversitesi Ziraat Fakültesi Yayınları 1021(295): 10-13.
17. Esquivel, P. ve Jimenez, V. M. (2012). "Functional properties of coffee and coffee by-products." Food Research International 46(2): 488-495. DOI: https://doi.org/10.1016/j.foodres.2011.05.028.
18. Farah, A. ve Donangelo, C. M. (2006). "Phenolic compounds in coffee." Brazilian journal of plant physiology 18: 23-36. DOI: https://doi.org/10.1590/S1677-04202006000100003.
19. Fassio, L., Malta, M., Carvalho, G., Liska, G., Lima, P., Nadaleti, D. ve Pimenta, C. (2017). "Fatty acids profile of Coffea arabica L. resistant to leaf rust grown in two environments of Minas Gerais, Brazil." J Agric Sci 9: 88-98. DOI: https://doi.org/10.5539/jas.v9n12p88
20. Fibrianto, K., Umam, K. ve Wulandari, E. S. (2018). Effect of roasting profiles and brewing methods on the characteristics of Bali Kintamani coffee. 4th International Conference on Food, Agriculture and Natural Resources (FANRes 2018), Atlantis Press.
21. Figueiredo, L. P., Borém, F. M., Ribeiro, F. C., Giomo, G. S., da Silva Taveira, J. H. ve Malta, M. R. (2015). "Fatty acid profiles and parameters of quality of specialty coffees produced in different Brazilian regions." African journal of agricultural research 10(35): 3484-3493. DOI: https://doi.org/10.5897/AJAR2015.9697
22. Folmer, B. (2016). The craft and science of coffee, Academic Press.
23. Girginol, C. R. (2017). Kahve: Topraktan Fincana, Cinius Yayınları.
24. Haile, M. ve Kang, W. H. (2020). "Antioxidant properties of fermented green coffee beans with Wickerhamomyces anomalus (Strain KNU18Y3)." Fermentation 6(1): 18. DOI: https://doi.org/10.3390/fermentation6010018.
25. Koshima, Y., Kitamura, Y., MZ, I. ve Kokawa, M. (2020). "Quantitative and Qualitative Evaluation of Fatty Acids in Coffee Oil and Coffee Residue." Food Science and Technology Research 26(4): 545-552.
26. Król, K., Gantner, M., Tatarak, A. ve Hallmann, E. (2020). "The content of polyphenols in coffee beans as roasting, origin and storage effect." European Food Research and Technology 246(1): 33-39. DOI: https://doi.org/10.1007/s00217-019-03388-9.
27. Mandel, H. (2002). "Update on caffeine consumption, disposition and action." Food and Chemical Toxicology 40(9): 1231-1234. DOI: https://doi.org/10.1016/S0278-6915(02)00093-5.
28. Martı́n, M. a. J., Pablos, F., González, A. G., Valdenebro, M. a. S. ve León-Camacho, M. (2001). "Fatty acid profiles as discriminant parameters for coffee varieties differentiation." Talanta 54(2): 291-297. DOI: https://doi.org/10.1016/S0039-9140(00)00647-0.
29. Nikolova-Damyanova, B., Velikova, R. ve Jham, G. N. (1998). "Lipid classes, fatty acid composition and triacylglycerol molecular species in crude coffee beans harvested in Brazil." Food research international 31(6-7): 479-486. DOI: https://doi.org/10.1016/S0963-9969(99)00016-2.
30. Özgür, N. (2012). "Türk Kahvesi Standartları ve Pişirme Ekipmanları Teknik Analizi." Türk Kahvesi Kültürü ve Araştırmaları Derneği.
31. Pimpley, V., Patil, S., Srinivasan, K., Desai, N. ve Murthy, P. S. (2020). "The chemistry of chlorogenic acid from green coffee and its role in attenuation of obesity and diabetes." Preparative Biochemistry & Biotechnology 50(10): 969-978. DOI: https://doi.org/10.1080/10826068.2020.1786699.
32. Raba, D. N., Chambre, D. R., Copolovici, D.-M., Moldovan, C. ve Copolovici, L. O. (2018). "The influence of high-temperature heating on composition and thermo-oxidative stability of the oil extracted from Arabica coffee beans." PloS one 13(7): e0200314. DOI: https://doi.org/10.1371/journal.pone.0200314.
33. Salman, S. (2017). Kateşince Zenginleştirilmiş Çözünür Yeşil Çay Üretimi ve Elde Edilen Ürünün In Vitro Gastrointestinal Sistemde Salınımının İncelenmesi. Akdeniz Üniversitesi Yüksek lisans tezi.
34. Schenker, S. ve Rothgeb, T. (2017). The roast—Creating the Beans' signature. The craft and science of coffee, Elsevier: 245-271.
35. Taveira, J. D. S., Borém, F. M., Da Rosa, S. D. V., Oliveira, P. D., Giomo, G. S., Isquierdo, E. P. ve Fortunato, V. A. (2015). "Post-harvest effects on beverage quality and physiological performance of coffee beans." Embrapa Café-Artigo em periódico indexado (ALICE). DOI: https://doi.org/10.5897/AJAR2014.9263.
36. Toci, A. T., Neto, V. J., Torres, A. G. ve Farah, A. (2013). "Changes in triacylglycerols and free fatty acids composition during storage of roasted coffee." LWT-Food Science and Technology 50(2): 581-590. DOI: https://doi.org/10.1016/j.lwt.2012.08.007.
37. Wang, H., Provan, G. J. ve Helliwell, K. (2000). "Tea flavonoids: their functions, utilisation and analysis." Trends in Food Science & Technology 11(4-5): 152-160. DOI: https://doi.org/10.1016/S0924-2244(00)00061-3.
38. Wintgens, J. (2009). "Factors influencing the quality of green coffee." Coffee: growing, processing, sustainable production. A guidebook for growers, processors, traders and researchers: 797-817.
39. Zhu, M., Long, Y., Ma, Y., Chen, Y., Yu, Q., Xie, J., Li, B. ve Tian, J. (2021). "Comparison of chemical and fatty acid composition of green coffee bean (Coffea arabica L.) from different geographical origins." LWT 140: 110802. DOI: https://doi.org/10.1016/j.lwt.2020.110802.