Chemical composition, antioxidant activity, and sensory profile of espresso-based Arabica coffee from different bean origins

Nadia Fitri; Nazwa Nurhaliza; El Syifa Anggraeni; Dian Herawati; Dase Hunaefi; Yulianti; Santi Noviasari; Nadia Fitri; Nazwa Nurhaliza; El Syifa Anggraeni; Dian Herawati; Dase Hunaefi; Yulianti; Santi Noviasari

doi:10.48130/bpr-0024-0040

Figures (1) Tables (4)

Figure 1.
PCA biplot of check-all-that-apply (CATA) of espresso-based Arabica coffee brews. This figure is a result of a CATA analysis involving 30 consumers. Coffee brews were prepared using three espresso-based brewing methods. (E) espresso, (C) cappuccino, (L) latte, and (A) palm sugar milk coffee.

Bean origins	Brews	Caffeoylquinic acid content (mg/100 mL)				Alkaloids content (mg/100 mL)			Antioxidant activity (mg TEAC/100 mL)
Bean origins	Brews	3-CQA	4-CQA	5-CQA	3.5-diCQA	Trigonelline	Theobromine	Caffeine	DPPH	FRAP
Java Preanger	Espresso	107.2 ± 1.5^a.C	135 ± 4.4^a.C	313 ± 8.3^a.C	8.2 ± 0.7^a.C	284.1 ± 3.8^a.B	57.7 ± 2.1^b.C	393.3 ± 7.1^a.D	909.5 ± 77.1^c.D	2273.1 ± 123.5^c.D
Java Preanger	Palm sugar milk coffee	12.3 ± 1^a.B	14.9 ± 1.5^a.B	35.1 ± 2.1^a.AB	2 ± 0.1^a.B	57.2 ± 1^a.A	9.8 ± 0.1^b.B	103.3 ± 4.5^a.C	150.4 ± 14.89^c.A	712.8 ± 58.1^c.B
Java Preanger	Cappuccino	9 ± 0.5^a.B	12 ± 0.6^a.B	27.2 ± 1.2^a.B	1.6 ± 0.1^a.B	43.5 ± 4.4^a.A	7 ± 0.7^b.B	78.4 ± 3.5^a.B	730.8 ± 66.2^c.C	661.5 ± 43.4^c.C
Java Preanger	Latte	5.1 ± 0.3^a.A	5.9 ± 0.4^a.A	14.7 ± 0.3^a.A	1 ± 0.1^a.A	26.3 ± 1.5^a.A	2.3 ± 0.4^b.A	43.2 ± 1.7^a.A	578.9 ± 53.7^c.B	390.2 ± 26.8^c.A
Gayo	Espresso	103.5 ± 1.4^a.C	128.9 ± 1.9^a.C	283.3 ± 3.4^a.C	12.6 ± 0.5^a.C	311.3 ± 7.7^b.B	14.5 ± 0.8^a.C	489.3 ± 5^b.D	607.2 ± 55.4^b.D	2155.4 ± 103.7^b.D
Gayo	Palm sugar milk coffee	8.7 ± 0.5^a.B	10.5 ± 0.6^a.B	24.2 ± 2.1^a.AB	1.7 ± 0.1^a.B	68.6 ± 4.9^b.A	0.3 ± 0^a.B	105 ± 4.2^b.C	96.2 ± 8.8^b.A	616.4 ± 21.6^b.B
Gayo	Cappuccino	11.8 ± 1^a.B	14.8 ± 0.9^a.B	33.9 ± 2.6^a.B	2.1 ± 0^a.B	47.1 ± 1.3^b.A	5.6 ± 0.4^a.B	75.2 ± 2.3^b.B	411.8 ± 38.4^b.C	590.3 ± 55.7^b.C
Gayo	Latte	2.9 ± 0.2^a.A	3.2 ± 0.2^a.A	28.8 ± 0.7^a.A	0.8 ± 0^a.A	26.1 ± 1.7^b.A	2.2 ± 0.1^a.A	45.7 ± 2.6^b.A	557.7 ± 47.7^b.B	394.2 ± 22.4^b.A
Toraja	Espresso	121.2 ± 3.8^a.C	143.3 ± 3.9^a.C	293.8 ± 7.1^a.C	6.5 ± 0^a.C	290.4 ± 1.6^a.B	7.7 ± 0.8^a.C	434.7 ± 9.2^a.D	508.3 ± 49.5^a.D	2019.7 ± 201.1^a.D
Toraja	Palm sugar milk coffee	8.9 ± 0.7^a.B	11.4 ± 0.5^a.B	26.9 ± 2.4^a.AB	1.6 ± 0.1^a.B	69.6 ± 3.9^a.A	10.1 ± 0.6^a.B	102.2 ± 5.2^a.C	122.3 ± 9.3^a.A	452.6 ± 4^a.B
Toraja	Cappuccino	9.2 ± 0.6^a.B	11.3 ± 0.3^a.B	25.6 ± 0.6^a.B	1.6 ± 0^a.B	52.1 ± 2.3^a.A	8.2 ± 0.1^a.B	77.7 ± 6.3^a.B	437.3 ± 168.5^a.C	590 ± 39.7^a.C
Toraja	Latte	2.8 ± 0.1^a.A	3.8 ± 0.1^a.A	10.4 ± 0.1^a.A	0.8 ± 0^a.A	27.3 ± 2.5^a.A	3.2 ± 0.2^a.A	40 ± 2.6^a.A	102.5 ± 9^a.B	394.3 ± 29.3^a.A
The values for caffeoylquinic acids and alkaloids were expressed as the average and standard deviation based on three data points. The values for antioxidant activities were expressed as the average and standard deviation based on four data points. Small case letters (a−c) represent the significant effect of bean origin on observed parameters (p < 0.05). Capital letters (A−D) represent the significant effect of brewing methods on observed parameters (p < 0.05).

Table 1.

Bioactive compounds and antioxidant activity of espresso-based Arabica coffee brews.

Bioactive components	Correlation coefficient value
Bioactive components	DPPH	FRAP
CQAs	0.543	0.991
Alkaloids	0.482	0.989
Correlation coefficient values (+1 or −1) indicate strong correlations. Correlation coefficient values (0) indicate weak correlations.

Table 2.

Correlation between caffeoylquinic acids and alkaloids with antioxidant activity of coffee brews.

Bean	Brews	Sugar (g/100 mL)	Fat (g/100 mL)
Gayo	Espresso	n.d.	0.60 ± 0.03^A
Gayo	Palm sugar milk coffee	7.43±0.18^C	2.40 ± 0.28^.B
Gayo	Cappuccino	2.04±0.11^B	2.62 ± 0.34^B
Gayo	Latte	2.24±0.10^B	2.71 ± 0.09^.B
The values for sugar and fat content were expressed as the average and standard deviation based on three data points. Capital letters (A–C) indicate significant (p < 0.05) differences with different brewing methods. n.d. = not detected.

Table 3.

Sugar and fat contents in espresso-based coffee brews.

Nutritional components	Correlation coefficient value
Nutritional components	DPPH	FRAP
Sugars	−0.957	−0.558
Fat content	−0.433	−0.997
Correlation coefficient values (1 or −1) indicate strong correlations. Correlation coefficient values (0) indicate weak correlations.

Table 4.

Correlation between sugar and fat contents with antioxidant activity of coffee brews.