Antioxidant properties and proximate analysis of green coffee beans from different plantations and processing methods in Thailand
Coffee is one of the highest value economic crops in the world market. During the last decade, coffee drinking throughout Thailand has increased significantly. This phenomenon attracts farmers to grow more coffee, especially in the northern highlands of Thailand, e.g. Chiang Mai, Chiang Rai and Lampang provinces. However, the height above sea level and plantation environment could affect the quality of coffee beans. This study aimed to evaluate the antioxidant properties of green coffee beans from Chiang Mai, Chiang Rai and Lampang provinces, as well as a proximate analysis. Seven coffee plantations were selected for study in this research. Antioxidant properties of green coffee bean were assessed by using DPPH radical scavenging, FRAP assay and total phenolic content, while proximate analysis followed the AOAC method. The results showed that the higher the plantation above sea level, the more antioxidant activity was exhibited by green coffee beans, especially at 1200 m; beans grown at this altitude were significantly higher in antioxidant activity those from other, lower areas. For different methods of processing, it was found that wet-processed green coffee bean had more antioxidant activity than beans subjected to other processes. In terms of proximate analysis, green coffee bean from Chiang Rai and Lampang provinces showed significantly higher fat content than those from Chiang Mai province. Chiang Rai green coffee beans were found to have lower contents of crude protein, but were significantly higher in dietary fiber than beans from other areas (p≤0.05). The data obtained will be used as a guideline for coffee companies to design their blended coffees.
Kanitnuntakul, N., Meeasa, P. and Borompichaichartkul, C. (2017). Antioxidant properties and proximate analysis of green coffee beans from different plantations and processing methods in Thailand. Acta Hortic. 1179, 255-260
green coffee bean, antioxidant, proximate analysis, processing