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ARS Home » Northeast Area » Beltsville, Maryland (BHNRC) » Beltsville Human Nutrition Research Center » Diet, Genomics and Immunology Laboratory » Research » Publications at this Location » Publication #394677
Research Project: Elucidating Phytonutrient Bioavailability, Health Promoting Effects and Mechanisms of Existing/Emerging Foods and Beverages

Location: Diet, Genomics and Immunology Laboratory

Title: Impact of roasting on javamide-I/-II in Arabica and Robusta coffee beans

Author
item Park, Jae
item Peters, Renee
item Novotny, Janet

Submitted to: Food Chemistry
Publication Type: Peer Reviewed Journal
Publication Acceptance Date: 1/25/2023
Publication Date: 6/30/2023
Citation: Park, J.B., Peters, R.C., Novotny Dura, J. 2023. Impact of roasting on javamide-I/-II in Arabica and Robusta coffee beans. Food Chemistry. 412:135586. https://doi.org//10.1016/j.foodchem.2023.135586.
DOI: https://doi.org/10.1016/j.foodchem.2023.135586

Interpretive Summary: Coffee is one of the favorite drinks consumed globally. Coffea arabica (Arabica beans) and Coffea canephora (Robusta beans) are the most popular coffee beans used for making coffee and coffee products. However, there are several reports indicating that there are some significant differences in chemical composition (e.g., caffeine, chlorogenic acids, javamide-I/-II and others) between these two beans. Among the coffee compounds, javamide-I/-II are relatively newly studied coffee compounds with several biological activities including anti-inflammatory activity. However, there is no information about the potential effects of roasting process on javamide-I/-II in coffee beans. Therefore, in this study, the effects of roasting on javamide-I/-II were investigated with caffeine and chlorogenic acids in coffee beans and products. The data showed that roasting significantly reduced the amounts of javamide-I/-II in both Arabica and Robusta beans. Also, the data showed that higher amounts of javamide-I/-II were found in the Robusta beans than the Arabica beans. In addition, the data also showed that roasting significantly decreased the amounts of chlorogenic acid in the Arabica and Robusta samples, while caffeine content was unaffected. Furthermore, these differences were also validated in light, medium and dark roast 100% and non-100% Arabica ground coffee products available in the market. The study is the first report about potential effects of roasting process on javamide-I/-II. As the health benefits of coffee continue to be understood, including the bioactivity of specific coffee compounds, the effects of roasting should be considered and may be an important factor in the potential for different coffees to improve health.

Technical Abstract: Javamide-I/-II are dipeptide-like phenolic compounds found in coffee beans and products. Recent studies suggest that they may contain biological activities related to human health. However, potential effects of roasting on javamide-I/-II remain unknown in coffee beans and products. Therefore, in this paper, the effects of roasting on their amounts were investigated in coffee beans and products. Ten coffee bean samples (Arabica (n=5) and Robusta (n=5)) were roasted in three different roasting levels (light, medium and dark). Then, the roasted beans were used to prepare coffee samples (5 g beans per 250 ml; n=30), and the amounts of javamide-I/-II were quantified by a HPLC method. In the Arabica samples (n=15), javamide-II was detected (= 3.1 mg), but no javamide-I was detected in the coffee samples. In the Robusta samples (n=15), javamide-I/-II was detected in the amounts of 0.6 -3.9 and 1.0-13.8 mg, respectively. The data showed that roasting significantly reduced the amounts of javamide-I/-II in both Arabica and Robusta samples (P < 0.05). Also, the data showed that higher amounts of javamide-I/-II were found in the Robusta samples than the Arabica samples (P < 0.05). In addition, the data also showed that roasting significantly decreased the amounts of chlorogenic acid (5-CQA) in the Arabica and Robusta samples (P < 0.05), while caffeine content was unaffected. In fact, these data were confirmed by multivariate analyses, showing that there were significant differences in the amounts of javamide-I/-II between the light, medium and dark roast Arabica and Robusta coffee samples. Furthermore, these differences were also validated in light, medium and dark roast 100% and non-100% Arabica ground coffee products (n=30) available in the market. In summary, roasting can have significant effects on the amounts of javamide-I/-II in coffee beans and products, suggesting that coffee products available in the market may provide different amounts of javamide-I/-II, depending on roasting levels.