Polyphenol contents of green coffee beans from different regions of Ethiopia

• Main Authors: Bewketu Mehari, Bhagwan Singh Chandravanshi, Mesfin Redi-Abshiro, Sandra Combrinck, Rob McCrindle, Minaleshewa Atlabachew
• Format: Article
• Language: English
• Published: Taylor & Francis Group 2021-01-01
• Series: International Journal of Food Properties
• Subjects: free polyphenol; cell wall-bound polyphenol; flavonoid; green coffee beans; geographical origin; ethiopia
• Online Access: http://dx.doi.org/10.1080/10942912.2020.1858866

The knowledge of the levels of polyphenols present in green coffee beans from different geographical origins is important to identify beans that can provide better coffee quality. The aim of this study was to determine the concentrations of both soluble and cell wall-bound polyphenols in green coffee beans (Coffea arbica L.) from different cultivation regions of Ethiopia. A total of 100 samples were collected from four geographical regions (East, West, South, Northwest) and comprised eight commercial types of coffee (Harar, Jimma, Kaffa, Wollega, Sidama, Yirgacheffe, Finoteselam and Benishangul). The total concentrations of soluble and cell wall-bound polyphenols and flavonoids in the sample extracts were determined using the Folin-Ciocalteu and aluminum chloride reagent methods, respectively. Qualitative analysis was also performed by using high performance thin layer chromatography (HPTLC). Results revealed that chlorogenic acids as the predominant constituents of the phenolic fraction of the green coffee beans. The total soluble polyphenol, cell wall-bound polyphenol and flavonoid contents of the green coffee beans were in the range of 21.8–43.6 milligrams of gallic acid equivalents per gram (mg GAE g−1), 8.6–15.3 mg GAE g−1 and 3.3–6.2 milligrams of (+)-catechin equivalents per gram (mg CE g−1) of dry mass, respectively. Cell wall-bound polyphenols were found to contribute significantly (21.0–32.5%) to the total polyphenol contents (TPC) of the green coffee beans. The polyphenol contents of green coffee beans have been found to vary with geographical origins. Harar coffee contained significantly (p < 0.05) lower amounts of both total soluble and cell wall-bound polyphenols than the other regional coffee types. Furthermore, the contribution of cell wall-bound phenolic to the TPC should not be overlooked.