ArticlePlant biology (Stuttgart, Germany)2026
Geographic provenance and environmental growing conditions as factors influencing phytochemical composition of Arabica green coffee beans.
Article in Plant biology (Stuttgart, Germany), 2026. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 1 paper.
What it found
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The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.
The trial behind it
Trials whose registry record cites this paper, or whose number appears in the abstract. A trial that started after this paper was published is citing it as background, not reporting it.
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Who cites it
1 citing paper in PubMed.
- Exploring Coffee By-Products as Alternative Protein Sources: A Comprehensive Analysis of Amino Acid Profiles (Free and Total) and Protein Quality.Journal of food science · 2026Article
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Authors and funding
7 authors.
Funding
Abstract
This study explores how bioactive compounds in green coffee beans (Coffea arabica L.) vary across different geographic regions, addressing the key question of how environmental factors shape coffee biochemistry and adaptation mechanisms to diverse conditions. Identifying these variations provides insight into how environmental and processing factors influence coffee's sensory quality. Samples from six major coffee-producing regions were analysed for key bioactive compounds, including biogenic amines, caffeine, trigonelline, sucrose, free amino acids, and phenolics. Total polyphenol content and polyamine concentrations were measured, and PCA was used to differentiate samples based on chemical composition. A correlation analysis was specifically conducted for Brazilian samples, using meteorological and environmental data. Total polyphenol content ranged from 44.8 to 70.7 mg GAeq g
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Registered trials
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