Investigating the effects of geographical origin, roasting degree, particle size and brewing method on the physicochemical and spectral properties of Arabica coffee by PCA analysis.

ABSTRACT: Effects of geographical origin of Coffee Arabica beans (Brazil, Colombia and Peru), roasting degree, particle size and different brewing methods (French press, chemex and cold brew) on physicochemical and spectral properties of coffee samples were investigated in this study. Analyses of pH, total phenolic content (TPC) and total antioxidant activity (TA), UV and fluorescence spectroscopy measurements were performed. Principal component analysis (PCA) was used to obtain the most effective parameters on chemical changes. Results indicated that the increase of roasting degree caused decrements in the intensities of UV-spectra because of the degradation of trigonelline and chlorogenic acid molecules while counterpart trend was observed in the fluorescence spectra due to formation of flu

SUBMITTER: Bilge G 

PROVIDER: S-EPMC7374529 | biostudies-literature | 2020 Sep

REPOSITORIES: biostudies-literature