Effect of the Post-Harvest Processing on Protein Modification in Green Coffee Beans by Phenolic Compounds

  • The protein fraction, important for coffee cup quality, is modified during post-harvest treatment prior to roasting. Proteins may interact with phenolic compounds, which constitute the major metabolites of coffee, where the processing affects these interactions. This allows the hypothesis that the proteins are denatured and modified via enzymatic and/or redox activation steps. The present study was initiated to encompass changes in the protein fraction. The investigations were limited to major storage protein of green coffee beans. Fourteen Coffea arabica samples from various processing methods and countries were used. Different extraction protocols were compared to maintain the status quo of the protein modification. The extracts contained about 4–8 µg of chlorogenic acid derivatives per mg of extracted protein. High-resolution chromatography with multiple reaction monitoring was used to detect lysine modifications in the coffee protein. Marker peptides were allocated for the storage protein of the coffee beans. Among these, theThe protein fraction, important for coffee cup quality, is modified during post-harvest treatment prior to roasting. Proteins may interact with phenolic compounds, which constitute the major metabolites of coffee, where the processing affects these interactions. This allows the hypothesis that the proteins are denatured and modified via enzymatic and/or redox activation steps. The present study was initiated to encompass changes in the protein fraction. The investigations were limited to major storage protein of green coffee beans. Fourteen Coffea arabica samples from various processing methods and countries were used. Different extraction protocols were compared to maintain the status quo of the protein modification. The extracts contained about 4–8 µg of chlorogenic acid derivatives per mg of extracted protein. High-resolution chromatography with multiple reaction monitoring was used to detect lysine modifications in the coffee protein. Marker peptides were allocated for the storage protein of the coffee beans. Among these, the modified peptides K.FFLANGPQQGGK.E and R.LGGK.T of the α-chain and R.ITTVNSQK.I and K.VFDDEVK.Q of β-chain were detected. Results showed a significant increase (p < 0.05) of modified peptides from wet processed green beans as compared to the dry ones. The present study contributes to a better understanding of the influence of the different processing methods on protein quality and its role in the scope of coffee cup quality and aroma. View Full-Textshow moreshow less

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Metadaten
Author details:Gustavo A. Figueroa CamposORCiD, Johannes G. K. T. Kruizenga, Sorel Sagu TchewonpiORCiD, Steffen SchwarzORCiD, Thomas Homann, Andreas TaubertORCiDGND, Harshadrai RawelORCiDGND
DOI:https://doi.org/10.3390/foods11020159
ISSN:2304-8158
Title of parent work (English):Foods
Publisher:MDPI
Place of publishing:Basel, Schweiz
Publication type:Article
Language:English
Date of first publication:2022/10/08
Publication year:2022
Release date:2022/07/26
Tag:Arabica coffee; LC-MS/MS; bound phenolic compounds; coffee processing; peptide biomarkers; protein modification
Volume:11
Print run:2
Number of pages:19
First page:1
Last Page:19
Organizational units:Mathematisch-Naturwissenschaftliche Fakultät / Institut für Ernährungswissenschaft
Extern / Extern
DDC classification:6 Technik, Medizin, angewandte Wissenschaften / 63 Landwirtschaft / 630 Landwirtschaft und verwandte Bereiche
Peer review:Referiert
Grantor:Publikationsfonds der Universität Potsdam
Publishing method:Open Access / Gold Open-Access
License (German):License LogoCC BY - Namensnennung, 4.0 International
External remark:Zweitveröffentlichung in der Schriftenreihe Zweitveröffentlichungen der Universität Potsdam : Mathematisch-Naturwissenschaftliche Reihe ; 1256
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