Effect of the Post-Harvest Processing on Protein Modification in Green Coffee Beans by Phenolic Compounds.

ABSTRACT: The protein fraction, important for coffee cup quality, is modified during post-harvest treatment prior to roasting. Proteins may interact with phenolic compounds, which constitute the major metabolites of coffee, where the processing affects these interactions. This allows the hypothesis that the proteins are denatured and modified via enzymatic and/or redox activation steps. The present study was initiated to encompass changes in the protein fraction. The investigations were limited to major storage protein of green coffee beans. Fourteen Coffea arabica samples from various processing methods and countries were used. Different extraction protocols were compared to maintain the status quo of the protein modification. The extracts contained about 4-8 µg of chlorogenic acid derivativ

SUBMITTER: Campos GAF 

PROVIDER: S-EPMC8775169 | biostudies-literature | 2022 Jan

REPOSITORIES: biostudies-literature