Effect of pollination on the composition of raw arabica coffee (Coffea arabica L.): antioxidant capacity, bioactive compounds, and volatiles precursors.
J Sci Food Agric
; 103(11): 5578-5587, 2023 Aug 30.
Article
en En
| MEDLINE
| ID: mdl-37063086
BACKGROUND: The importance of pollination is recognized worldwide. This study investigates the influence of biotic pollination on the chemical composition of coffee (Coffea arabica L.) cultivated in the municipalities of Araguari and Monte Carmelo, in Minas Gerais state, Brazil. Twenty samples were analyzed, of which 10 were biotically pollinated (P) and 10 non-biotically pollinated (NP). Analyses of bioactive compounds, antioxidant capacity and centesimal composition of coffees were performed. RESULTS: The results revealed chemical differences between the P and NP samples, with significantly higher levels of the bioactive compounds caffeine, trigonelline, and chlorogenic acids in the P samples. The findings indicated that pollination of the coffee plants assisted germination and made the beans less susceptible to attack by external agents. CONCLUSION: The results demonstrated that pollination services are important mechanisms affecting the chemical composition of coffee beans. Considering that the compounds evaluated are precursors of volatile compounds in coffee, this directly affects the quality of the beans. © 2023 Society of Chemical Industry.
Palabras clave
Texto completo:
1
Colección:
01-internacional
Banco de datos:
MEDLINE
Asunto principal:
Coffea
/
Antioxidantes
Idioma:
En
Revista:
J Sci Food Agric
Año:
2023
Tipo del documento:
Article
País de afiliación:
Brasil