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Article Abstract
Self-induced anaerobic fermentation (SIAF) of coffee modulates its chemical composition, and its investigation helps in decision-making about the ideal bioprocessing time. Using liquid chromatography, the influence of fermentation on the bioactive compounds was investigated. The results showed that caffeine, trigonelline, caffeoylquinic acids 5-CQA and diCQA presented the highest concentrations in unfermented coffee, while 3-CQA, 4-CQA, and nicotinic acid increased with fermentation. Additionally, by gas chromatography, it was observed that fermentation for periods of 10 to 20 days presented the highest correlation with 42 volatile compounds. In comparison, 2 to 8 days increased the levels of pyrazines, pyrroles, and furans of importance in the aromatic profile. In addition, the peak activity of polygalacturonase and antioxidant activity was observed of 4 to 8 days. Thus, the results obtained in this study can direct bioprocessing to the desired quality attributes based on knowledge of the impact of different fermentation times.
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| http://dx.doi.org/10.1016/j.foodchem.2025.145067 | DOI Listing |
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