ArticleMolecules (Basel, Switzerland)2023
Influence of Post-Harvest Processing on Functional Properties of Coffee (
Article in Molecules (Basel, Switzerland), 2023. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 4 papers.
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Who cites it
4 citing papers in PubMed.
- Genetic Control of Fruit-to-Bean Ratio and Mass-Based Metrics for Processing Efficiency inPlants (Basel, Switzerland) · 2026Article
- Analysis of Changes in Taste Characteristics of Coffee at Different Primary Processing Methods Using E-Tongue, Untargeted Metabolomics and WGCNA.Foods (Basel, Switzerland) · 2026Article
- Geographic provenance and environmental growing conditions as factors influencing phytochemical composition of Arabica green coffee beans.Plant biology (Stuttgart, Germany) · 2026Article
- Composition of Coffee Beans Influenced by Bioprocessing with Selected Bacteria.Foods (Basel, Switzerland) · 2025Article
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Authors and funding
2 authors.
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Abstract
Coffee is one of the most popular beverages worldwide, valued for its sensory properties as well as for its psychoactive effects that are associated with caffeine content. Nevertheless, coffee also contains antioxidant substances. Therefore, it can be considered a functional beverage. The aim of this study is to evaluate the influence of four selected post-harvest coffee fruit treatments (natural, full washed, washed-extended fermentation, and anaerobic) on the antioxidant and psychoactive properties of Arabica coffee. Additionally, the impact of coffee processing on the selected quality parameters was checked. For this purpose, results for caffeine content, total phenolic content (TPC), DPPH assay, pH, titratable acidity, and water content were determined. The results show that natural and anaerobic processing allow the highest caffeine concentration to be retained. The selection of the processing method does not have a significant influence on the TPC or antiradical activity of coffee. The identified differences concerning water content and pH along with lack of significant discrepancies in titratable acidity may have an influence on the sensory profile of coffee.
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