Correlation of Microclimate of West Java on Caffeine and Chlorogenic acid in Coffea canephora var. robusta
DOI:
https://doi.org/10.5614/3bio.2022.4.1.7Keywords:
caffeine, chlorogenic acid, Robusta, microclimate, Java coffeeAbstract
Caffeine and chlorogenic acid (CGA) are two compounds that play a role in determining the quality of coffee. The amount of the two compounds may vary depending on the environment where they are grown. This study aimed to determine the correlation between the local microclimatic condition and the concentration of caffeine and CGA in green and roasted beans of Robusta coffee from six different cultivation areas in West Java, Indonesia (i.e., Ciamis, Tasikmalaya, Sumedang, Kuningan, Cianjur, and Bogor). Samples of green beans and roasted beans were extracted with 70% methanol for caffeine analysis and ethyl acetate for CGA analysis. Caffeine and CGA were analyzed by UV-HPLC using a C18 shimpack gist shimadzu column, with an isocratic elution of methanol:water (1:1) at a 1 mL/min flow rate. Detection was performed at ?272 nm and ?324 nm for caffeine and chlorogenic acid, respectively. Principal component analysis (PCA) was used to evaluate the correlation between microclimate with caffeine and chlorogenic acid. Results indicated that the concentration of caffeine ranged from 7.67 to 16.52% and 10.79 to 15.56% in the green and roasted bean coffee, respectively. The concentration of CGA ranged from 0.74 to 3.03% and 0.25 to 0.77% in the green and roasted bean coffee, respectively. Based on PCA analysis, the most influential microclimate on the caffeine concentration were the humidity, temperature, and altitude, with the total variance of PC1 and PC2 of 76.3%. However, there was no positive correlation between the measured microclimate and the CGA concentration. In conclusion, Robusta coffee's caffeine content is positively affected by the microclimatic condition (i.e., humidity, temperature, and altitude).
References
Jeszka-Skowron M, Zgo?a-Grze?kowiak A, Grze?kowiak T. Analytical methods applied for the characterization and the determination of bioactive compounds in coffee. European Food Research and Technology. 2015 Jan;240(1):19-31. DOI: https://doi.org/10.1007/s00217-014-2356-z
Dulsat-Serra N, Quintanilla-Casas B, Vichi S. Volatile thiols in coffee: A review on their formation, degradation, assessment and influence on coffee sensory quality. Food Research International. 2016 Nov 1;89:982-8. DOI: https://doi.org/10.1016/j.foodres.2016.02.008
Esquivel P, Jimenez VM. Functional properties of coffee and coffee by-products. Food research international. 2012 May 1;46(2):488-95. DOI: https://doi.org/10.1016/j.foodres.2011.05.028
Bhupathiraju SN, Pan A, Malik VS, Manson JE, Willett WC, van Dam RM, Hu FB. Caffeinated and caffeine-free beverages and risk of type 2 diabetes. The American journal of clinical nutrition. 2013 Jan 1;97(1):155-66. DOI: https://doi.org/10.3945/ajcn.112.048603
Cano-Marquina A, Tar JJ, Cano A. The impact of coffee on health. Maturitas. 2013 May 1;75(1):7-21. DOI: https://doi.org/10.1016/j.maturitas.2013.02.002
Jiang L, Ding Y, Jiang F, Li L, Mo F. Electrodeposited nitrogen-doped graphene/carbon nanotubes nanocomposite as enhancer for simultaneous and sensitive voltammetric determination of caffeine and vanillin. Analytica chimica acta. 2014 Jun 23;833:22-8. DOI: https://doi.org/10.1016/j.aca.2014.05.010
Manalu DS, Harianto H, Suharno S, Hartoyo S. Permintaan Kopi Biji Indonesia di Pasar Internasional. AGRIEKONOMIKA. 2020 Jun 29;9(1):114-26. DOI: https://doi.org/10.21107/agriekonomika.v9i1.7346
Sunarharum WB, Williams DJ, Smyth HE. Complexity of coffee flavor: A compositional and sensory perspective. Food Research International. 2014 Aug 1;62:315-25. DOI: https://doi.org/10.1016/j.foodres.2014.02.030
Choi MY, Choi W, Park JH, Lim J, Kwon SW. Determination of coffee origins by integrated metabolomic approach of combining multiple analytical data. Food Chemistry. 2010 Aug 15;121(4):1260-8. DOI: https://doi.org/10.1016/j.foodchem.2010.01.035
Odeny D, Chemining?wa G, Shibairo S. Beverage quality and biochemical components of shaded coffee. In25th International Conference of Coffee Science 2014.
Kumar, A., Simmi, P., Naik, G. K., Giridhar, P., RP-HPLC and transcript pro?le indicate increased leaf caffeine in Coffea canephora plants by light, Journal of Biology and Earth Sciences, 2015, 5(1), pp. 1-9.
Putri SP, Irifune T, Fukusaki E. GC/MS based metabolite profiling of Indonesian specialty coffee from different species and geographical origin. Metabolomics. 2019 Oct;15(10):1-1. DOI: https://doi.org/10.1007/s11306-019-1591-5
Farah A, de Paulis T, Trugo LC, Martin PR. Effect of roasting on the formation of chlorogenic acid lactones in coffee. Journal of agricultural and food chemistry. 2005 Mar 9;53(5):1505-13. DOI: https://doi.org/10.1021/jf048701t
Monteiro MC, Farah A. Chlorogenic acids in Brazilian Coffea arabica cultivars from various consecutive crops. Food Chemistry. 2012 Sep 1;134(1):611-4. DOI: https://doi.org/10.1016/j.foodchem.2012.02.118
Reuter JA, Spacek DV, Snyder MP. High-throughput sequencing technologies. Molecular cell. 2015 May 21;58(4):586-97. DOI: https://doi.org/10.1016/j.molcel.2015.05.004
Tran HT, Lee LS, Furtado A, Smyth H, Henry RJ. Advances in genomics for the improvement of quality in coffee. Journal of the Science of Food and Agriculture. 2016 Aug;96(10):3300-12. DOI: https://doi.org/10.1002/jsfa.7692
Cheng B, Furtado A, Smyth HE, Henry RJ. Influence of genotype and environment on coffee quality. Trends in Food Science & Technology. 2016 Nov 1;57:20-30. DOI: https://doi.org/10.1016/j.tifs.2016.09.003
Rodrigues CI, Marta L, Maia R, Miranda M, Ribeirinho M, Muas C. Application of solid-phase extraction to brewed coffee caffeine and organic acid determination by UV/HPLC. Journal of Food Composition and Analysis. 2007 Aug 1;20(5):440-8. DOI: https://doi.org/10.1016/j.jfca.2006.08.005
Dawidowicz AL, Typek R. Transformation of chlorogenic acids during the coffee beans roasting process. European Food Research and Technology. 2017 Mar;243(3):379-90. DOI: https://doi.org/10.1007/s00217-016-2751-8
Upadhyay R, Mohan Rao LJ. An outlook on chlorogenic acids?occurrence, chemistry, technology, and biological activities. Critical reviews in food science and nutrition. 2013 Jan 1;53(9):968-84. DOI: https://doi.org/10.1080/10408398.2011.576319
Lepelley, M., Cheminade, G., Tremillon, N., Simkin, A., Caillet, V. and McCarthy, J., 2007. Chlorogenic acid synthesis in coffee: An analysis of CGA content and real-time RT-PCR expression of HCT, HQT, C3H1, and CCoAOMT1 genes during grain development in C. canephora. Plant Science, 172(5), pp.978-996. DOI: https://doi.org/10.1016/j.plantsci.2007.02.004
Lepelley M, Mahesh V, McCarthy J, Rigoreau M, Crouzillat D, Chabrillange N, de Kochko A, Campa C. Characterization, high-resolution mapping and differential expression of three homologous PAL genes in Coffea canephora Pierre (Rubiaceae). Planta. 2012 Jul;236(1):313-26. DOI: https://doi.org/10.1007/s00425-012-1613-2
Jo T, Salmona J, Laffargue A, Descroix F, Dussert S. Use of the growing environment as a source of variation to identify the quantitative trait transcripts and modules of co?expressed genes that determine chlorogenic acid accumulation. Plant, cell & environment. 2010 Jul;33(7):1220-33. DOI: https://doi.org/10.1111/j.1365-3040.2010.02141.x
Tovar MJ, Romero MP, Girona J, Motilva MJ. l?Phenylalanine ammonia?lyase activity and concentration of phenolics in developing olive (Olea europaea L cv Arbequina) fruit grown under different irrigation regimes. Journal of the Science of Food and Agriculture. 2002 Jun;82(8):892-8. DOI: https://doi.org/10.1002/jsfa.1122
Ginz M, Balzer HH, Bradbury AG, Maier HG. Formation of aliphatic acids by carbohydrate degradation during roasting of coffee. European Food Research and Technology. 2000 Nov;211(6):404-10. DOI: https://doi.org/10.1007/s002170000215
Ruan YL. Sucrose metabolism: gateway to diverse carbon use and sugar signaling. Annual review of plant biology. 2014 Apr 29;65:33-67. DOI: https://doi.org/10.1146/annurev-arplant-050213-040251
Yashin A, Yashin Y, Xia X, Nemzer B. Chromatographic methods for coffee analysis: a review. Journal of Food Research. 2017;6(4):60-82. DOI:
https://doi.org/10.5539/jfr.v6n4p60
Bicho NC, Leit AE, Ramalho JC, de Alvarenga NB, Lidon FC. Identification of chemical clusters discriminators of Arabica and Robusta green coffee. International Journal of Food Properties. 2013 May 19;16(4):895-904. DOI: https://doi.org/10.1080/10942912.2011.573114
Perrois C, Strickler SR, Mathieu G, Lepelley M, Bedon L, Michaux S, Husson J, Mueller L, Privat I. Differential regulation of caffeine metabolism in Coffea arabica (Arabica) and Coffea canephora (Robusta). Planta. 2015 Jan;241(1):179-91. DOI: https://doi.org/10.1007/s00425-014-2170-7
Farah A, Monteiro MC, Calado V, Franca AS, Trugo LC. Correlation between cup quality and chemical attributes of Brazilian coffee. Food chemistry. 2006 Jan 1;98(2):373-80. DOI: https://doi.org/10.1016/j.foodchem.2005.07.032
Seninde DR, Chambers E. Coffee flavor: A review. Beverages. 2020 Sep;6(3):44. DOI: https://doi.org/10.3390/beverages6030044
Cordoba N, Fernandez-Alduenda M, Moreno FL, Ruiz Y. Coffee extraction: A review of parameters and their influence on the physicochemical characteristics and flavour of coffee brews. Trends in Food Science & Technology. 2020 Feb 1;96:45-60. DOI: https://doi.org/10.1016/j.tifs.2019.12.004
Ceylan R, Zengin G, Guler GO, Aktumsek A. Bioactive constituents of Lathyrus czeczottianus and ethyl acetate and water extracts and their biological activities: An endemic plant to Turkey. South African Journal of Botany. 2021 Dec 1;143:306-11. DOI: https://doi.org/10.1016/j.sajb.2020.11.023
Jeszka-Skowron M, Sentkowska A, Pyrzy?ska K, De Pe MP. Chlorogenic acids, caffeine content and antioxidant properties of green coffee extracts: influence of green coffee bean preparation. European Food Research and Technology. 2016 Aug;242(8):1403-9. DOI: https://doi.org/10.1007/s00217-016-2643-y
Dinas Perkebunan Jawa Barat, http://disbun.jabarprov.go.id/post/view/118-id-pengembangan-kopi-di-jawa-barat, 2016.
Awwad S, Issa R, Alnsour L, Albals D, Al-Momani I. Quantification of Caffeine and Chlorogenic Acid in Green and Roasted Coffee Samples Using HPLC-DAD and Evaluation of the Effect of Degree of Roasting on Their Levels. Molecules. 2021 Jan;26(24):7502. DOI: https://doi.org/10.3390/molecules26247502
Girma B, Gure A, Wedajo F. Influence of Altitude on Caffeine, 5-caffeoylquinic acid, and nicotinic acid contents of arabica coffee varieties. Journal of Chemistry. 2020 Aug 12;2020. DOI: https://doi.org/10.1155/2020/3904761
Hagos M, Redi-Abshiro M, Chandravanshi BS, Ele E, Mohammed AM, Mamo H. Correlation between caffeine contents of green coffee beans and altitudes of the coffee plants grown in southwest Ethiopia. Bulletin of the Chemical Society of Ethiopia. 2018 Apr 12;32(1):13-25. DOI: https://doi.org/10.4314/bcse.v32i1.2
Downloads
Published
Issue
Section
License
Copyright (c) 2022 Suci Awaliyah, Sri Nanan B. Widiyanto, Rijanti R. Maulani, Asep Hidayat, Ujang Dinar Husyari, Tati Suryati Syamsudin, Erly Marwani
This work is licensed under a Creative Commons Attribution 4.0 International License.
Authors retain copyright and grant the journal right of first publication with the work simultaneously licensed under a Creative Commons Attribution (CC-BY) 4.0 License that allows others to share the work with an acknowledgment of the work’s authorship and initial publication in this journal.
