Microbiological, phytochemical constituents, and antioxidant properties of fermented green Robusta coffee beans
Robusta coffee is one of Malaysia’s most planted species due to its ability to adapt to the local climate. Nonetheless, the coffee species was perceived as having lower quality and economic value due to bitterness and astringency. It is widely believed that higher caffeine and chlorogenic acid conte...
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| Format: | Article |
| Language: | English |
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Universiti Putra Malaysia
2024
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| Online Access: | http://psasir.upm.edu.my/id/eprint/113548/ http://psasir.upm.edu.my/id/eprint/113548/1/113548.pdf |
| _version_ | 1848866257282007040 |
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| author | Chan, Hao Yuan Rukayadi, Yaya Mohamad Azman, Ezzat Ashaari, Rozzamri Lim, Sarina Abdul Halim |
| author_facet | Chan, Hao Yuan Rukayadi, Yaya Mohamad Azman, Ezzat Ashaari, Rozzamri Lim, Sarina Abdul Halim |
| author_sort | Chan, Hao Yuan |
| building | UPM Institutional Repository |
| collection | Online Access |
| description | Robusta coffee is one of Malaysia’s most planted species due to its ability to adapt to the local climate. Nonetheless, the coffee species was perceived as having lower quality and economic value due to bitterness and astringency. It is widely believed that higher caffeine and chlorogenic acid contents in Robusta coffee beans contributed to the unfavourable bitter and astringent flavour. Hence, the present study intends to evaluate the effect of spontaneous wet fermentation (SWF) of locally grown Robusta (Coffea canephora L.) coffee towards the microbiological properties, phytochemical constituents, in particular caffeine and chlorogenic acids (CGA), total phenolic content (TPC), and antioxidant properties. The SWF of green Robusta coffee beans from University Agricultural Park (UAP), Universiti Putra Malaysia, Serdang, Selangor, took place at ambient temperatures between 25 to 28°C, and the pH decreased from 5.2 to 3.64 over five days of fermentation. The total plate count, lactic acid bacteria (LAB) and yeasts were significantly increased to approximately 7 Log10 CFU/g. The SWF has reduced caffeine content by 35%, while the CGA has decreased by roughly 20%. The SWF also led to an increase in TPC of approximately 31.5% and an increase in antioxidant activity of approximately 60%. |
| first_indexed | 2025-11-15T14:17:43Z |
| format | Article |
| id | upm-113548 |
| institution | Universiti Putra Malaysia |
| institution_category | Local University |
| language | English |
| last_indexed | 2025-11-15T14:17:43Z |
| publishDate | 2024 |
| publisher | Universiti Putra Malaysia |
| recordtype | eprints |
| repository_type | Digital Repository |
| spelling | upm-1135482024-11-26T04:05:10Z http://psasir.upm.edu.my/id/eprint/113548/ Microbiological, phytochemical constituents, and antioxidant properties of fermented green Robusta coffee beans Chan, Hao Yuan Rukayadi, Yaya Mohamad Azman, Ezzat Ashaari, Rozzamri Lim, Sarina Abdul Halim Robusta coffee is one of Malaysia’s most planted species due to its ability to adapt to the local climate. Nonetheless, the coffee species was perceived as having lower quality and economic value due to bitterness and astringency. It is widely believed that higher caffeine and chlorogenic acid contents in Robusta coffee beans contributed to the unfavourable bitter and astringent flavour. Hence, the present study intends to evaluate the effect of spontaneous wet fermentation (SWF) of locally grown Robusta (Coffea canephora L.) coffee towards the microbiological properties, phytochemical constituents, in particular caffeine and chlorogenic acids (CGA), total phenolic content (TPC), and antioxidant properties. The SWF of green Robusta coffee beans from University Agricultural Park (UAP), Universiti Putra Malaysia, Serdang, Selangor, took place at ambient temperatures between 25 to 28°C, and the pH decreased from 5.2 to 3.64 over five days of fermentation. The total plate count, lactic acid bacteria (LAB) and yeasts were significantly increased to approximately 7 Log10 CFU/g. The SWF has reduced caffeine content by 35%, while the CGA has decreased by roughly 20%. The SWF also led to an increase in TPC of approximately 31.5% and an increase in antioxidant activity of approximately 60%. Universiti Putra Malaysia 2024 Article PeerReviewed text en cc_by_nc_nd_4 http://psasir.upm.edu.my/id/eprint/113548/1/113548.pdf Chan, Hao Yuan and Rukayadi, Yaya and Mohamad Azman, Ezzat and Ashaari, Rozzamri and Lim, Sarina Abdul Halim (2024) Microbiological, phytochemical constituents, and antioxidant properties of fermented green Robusta coffee beans. Pertanika Journal of Tropical Agricultural Science, 47 (2). pp. 359-387. ISSN 1511-3701; eISSN: 2231-8542 http://www.pertanika.upm.edu.my/pjtas/browse/regular-issue?article=JTAS-2847-2023 10.47836/pjtas.47.2.04 |
| spellingShingle | Chan, Hao Yuan Rukayadi, Yaya Mohamad Azman, Ezzat Ashaari, Rozzamri Lim, Sarina Abdul Halim Microbiological, phytochemical constituents, and antioxidant properties of fermented green Robusta coffee beans |
| title | Microbiological, phytochemical constituents, and antioxidant properties of fermented green Robusta coffee beans |
| title_full | Microbiological, phytochemical constituents, and antioxidant properties of fermented green Robusta coffee beans |
| title_fullStr | Microbiological, phytochemical constituents, and antioxidant properties of fermented green Robusta coffee beans |
| title_full_unstemmed | Microbiological, phytochemical constituents, and antioxidant properties of fermented green Robusta coffee beans |
| title_short | Microbiological, phytochemical constituents, and antioxidant properties of fermented green Robusta coffee beans |
| title_sort | microbiological, phytochemical constituents, and antioxidant properties of fermented green robusta coffee beans |
| url | http://psasir.upm.edu.my/id/eprint/113548/ http://psasir.upm.edu.my/id/eprint/113548/ http://psasir.upm.edu.my/id/eprint/113548/ http://psasir.upm.edu.my/id/eprint/113548/1/113548.pdf |