Geographic provenance and environmental growing conditions as factors influencing phytochemical composition of Arabica green coffee beans

Abstract

This study explores how bioactive compounds in green coffee beans (Coffea arabica L.) vary across different geographic regions, addressing the key question of how environmental factors shape coffee biochemistry and adaptation mechanisms to diverse conditions. Identifying these variations provides insight into how environmental and processing factors influence coffee's sensory quality. Samples from six major coffee-producing regions were analysed for key bioactive compounds, including biogenic amines, caffeine, trigonelline, sucrose, free amino acids, and phenolics. Total polyphenol content and polyamine concentrations were measured, and PCA was used to differentiate samples based on chemical composition. A correlation analysis was specifically conducted for Brazilian samples, using meteorological and environmental data. Total polyphenol content ranged from 44.8 to 70.7 mg GAeq g−1 FW, with Brazilian samples having the highest levels. Putrescine, the most abundant polyamine, varied significantly (0.02–1.9 μg g−1 FW). PCA highlighted Ethiopian samples with high sucrose and low caffeine. Brazilian samples showed distinct separation based on key compounds, including putrescine, trigonelline, and amino acids. Environmental factors in Brazil correlated with polyamine and amino acid composition, suggesting associations with heat and drought tolerance. Environmental factors, particularly heat and drought, influence the biochemical profile of coffee beans. Polyamine levels correlate with stress tolerance, while amino acid composition reflects adaptations for osmotic protection. These findings enhance our understanding of coffee's biochemical adaptation to diverse climates and offer valuable insights for optimizing cultivation strategies in the face of climate change.