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

Download full text files

  • pmnr1256.pdfeng
    (2038KB)

    SHA-512:01a3f29f3ae237572a5f3931c54629c10c15c9e3b4a1abebc4b0c632cd82bdb74b9112340d6e3c4029c7050dd6bbd56ec8d04290da8b4c1e90bb57affef6320f

Export metadata

Additional Services

Share in Twitter Search Google Scholar Statistics
Metadaten
Author details:Gustavo A. Figueroa CamposORCiD, Johannes G. K. T. Kruizenga, Sorel Sagu TchewonpiORCiD, Steffen SchwarzORCiD, Thomas Homann, Andreas TaubertORCiDGND, Harshadrai RawelORCiDGND
URN:urn:nbn:de:kobv:517-opus4-557643
DOI:https://doi.org/10.25932/publishup-55764
ISSN:1866-8372
Title of parent work (German):Zweitveröffentlichungen der Universität Potsdam : Mathematisch-Naturwissenschaftliche Reihe
Publication series (Volume number):Zweitveröffentlichungen der Universität Potsdam : Mathematisch-Naturwissenschaftliche Reihe (1256)
Publisher:Universitätsverlag Potsdam
Place of publishing:Potsdam
Publication type:Postprint
Language:English
Date of first publication:2022/07/26
Publication year:2022
Publishing institution:Universität Potsdam
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
DDC classification:6 Technik, Medizin, angewandte Wissenschaften / 63 Landwirtschaft / 630 Landwirtschaft und verwandte Bereiche
Peer review:Referiert
Publishing method:Open Access / Green Open-Access
License (German):License LogoCC BY - Namensnennung, 4.0 International
External remark:Bibliographieeintrag der Originalveröffentlichung/Quelle
Einverstanden ✔
Diese Webseite verwendet technisch erforderliche Session-Cookies. Durch die weitere Nutzung der Webseite stimmen Sie diesem zu. Unsere Datenschutzerklärung finden Sie hier.