Claim · model-written summary
Medium roasting kept higher phenolics, flavonoids and chlorogenic acids than dark roasting in Coffea arabica beans
- Taxon
- Coffea arabica
Coffea arabicae1 - Treatment
- Medium roastinge3
- Outcome
- phenolics, flavonoids, chlorogenic acidse3
- Direction
- highere3
- Comparator
- dark roastinge3
- Setting
- single growing regione1
Not reportedMaterialGeneCompoundOrgan / stageInteractorInteractor roleSecond interactorSecond interactor roleValueQualifier
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e1“Coffea arabica beans produced in a single growing region”
e3“Medium roasting preserved higher levels of phenolics, flavonoids, chlorogenic acids, and caffeine than dark roasting”
Title
Effect of fermentation and roasting on bioactive compounds in Coffea arabica varieties
Luis Nuñez-Alejos; Noemí León-Roque; Juan L. Nuñez-León; et al. Food Chemistry Advances 2026. doi:10.1016/j.focha.2026.101281
Other claims from this paper (10)
- Intervention effect Fermentation time significantly modulated phenolic compounds, antioxidant capacity and chlorogenic acids in Coffea arabica beans
- Intervention effect Fermentation time significantly modulated caffeine in Coffea arabica beans
- Intervention effect Roasting degree significantly modulated phenolic compounds, antioxidant capacity and chlorogenic acids in Coffea arabica beans
- Intervention effect Roasting degree significantly modulated caffeine in Coffea arabica beans
- Intervention effect Medium roasting kept higher caffeine than dark roasting in Coffea arabica beans
- Intervention effect Shorter fermentation favored phenolic retention and antioxidant activity in Coffea arabica beans
- Association Tipica beans had higher antioxidant capacity
- Association Catimor beans had greater caffeine and chlorogenic acid contents
- Observation Tipica beans fermented for 18 h and medium-roasted maximized antioxidant potential
- Observation Catimor beans fermented for 24 h and medium-roasted had higher stimulant-related compounds