Complex Profiling of Roasted Coffee Based on Origin and Production Scale

Abstract

Coffee is one of the most popular beverages in the world due to its flavor, aroma, energy content, and complex nutritional profile. Many factors affect coffee’s characteristics, including its origin, storage, and roasting conditions. In this context, this study analyzes 100% Arabica medium-roasted coffee from six countries (El Salvador, Guatemala, Brazil, the Democratic Republic of the Congo, Ethiopia, and Colombia) to assess its total polyphenols, individual polyphenols, total antioxidant capacity, hydro- and liposoluble vitamins, and PAHs using analytical techniques such as high-performance liquid chromatography (HPLC), FT-NIR spectrometry, UV-VIS spectrophotometry, and photochemiluminescence. A total of 67 samples were collected from Romanian general and specialty stores. According to the study, coffee composition varies by origin, pedo-climatic characteristics, and store (general or specialty). The highest values for total polyphenols, polyphenols, and antioxidant capacity were obtained for Ethiopian coffee. The highest values of lipids and proteins were obtained in El Salvador and Guatemala, B1 and B2 in Brazil, B3 and B6 in Ethiopia, α- and β-tocopherol in Brazil, D. R. Congo, and Ethiopia. Specialty coffee had significantly higher levels than general store coffee for all investigated parameters. All coffee samples analyzed were within the maximum allowed levels for PAHs as set by regulations concerning food contaminants.