Variation of bioactive compounds and 5-hydroxymethyl furfural in coffee beans during the roasting process using kinetics approach

Abstract

This study investigated the changes in major bioactive compounds and 5-hydroxymethyl furfural (5-HMF) in coffee beans during the roasting process. A Kinetics model was employed to simulate these changes and investigated the thermostability, and the Pearson correlation analysis was applied to indicate the relationship between bioactive compounds and 5-HMF. The research found that three Caffeoylquinic acids (3-CQA, 5-CQA, 4-CQA), and 5-HMF followed a dynamic pattern of increase in the early stage of the roasting process and decrease afterward, which was described by the combination of zero-order and first-order kinetics model. All fitting models fit well and the rate constant (k) of all models follows the Arrhenius law. Therefore, to obtain a higher concentration of bioactive compounds and lower levels of 5-HMF, light or medium roasted coffee beans are recommended. The Pearson correlation analysis indicated that the high levels of 3-CQA, 4-CQA, and caffeine may correspond to higher levels of 5-HMF after roasting.

Keywords

• Coffee roasting
• Kinetics
• Color
• Chlorogenic acid
• Caffeine
• Trigonelline