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<p>Growing conditions, roasting, and brewing methods are key factors influencing the bioactive compounds and phenolic content of brewed coffee. This study evaluated the effect of growing location and traditional processing on the bioactive composition and phenolic content of Ethiopian coffee. Brewing was conducted using the Ethiopian traditional method with medium particle size coffee powder and commonly used clean potable water, following standardized roasting and brewing conditions (190&#xa0;°C roasting temperature and 16&#xa0;min brewing time) based on commonly applied Ethiopian traditional processing practices and prior literature references. Phenolic content and major bioactive compounds were determined by HPLC for five Ethiopian <i>Coffea arabica</i> origins: Jimma, Sidama, Yirgachefe, Nekemte, and Hararge. Caffeine content ranged from 0.76 to 1.04&#xa0;mg/g, with Yirgachefe showing the highest and Hararge the lowest values (p &lt; 0.05). Significant variation was observed among varieties, except between Nekemte and Yirgachefe. Chlorogenic acid content was highest in Jimma, Sidama, and Nekemte (≈4.5&#xa0;mg/g) and lowest in Hararge (3.68&#xa0;mg/g). Trigonelline levels were highest in samples from Jimma compared to the other locations. Total phenolic content (TPC) decreased significantly after roasting in all origins (p &lt; 0.05), with reductions of 24% (Jimma), 26% (Sidama), 30% (Nekemte), 23% (Yirgachefe), and 29% (Hararge), averaging a 27% loss. Chlorogenic acid exhibited the greatest reduction, decreasing by 79–83% (mean: 81%), whereas trigonelline showed a comparatively lower reduction ranging from 29 to 54% (mean: 40%). Overall, both growing regions and traditional processing significantly influence the phenolic profile and bioactive composition of Ethiopian coffee. Further studies should examine the role of brewing temperature and extraction parameters in modulating these compounds.</p>

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Effects of conventional processing methods and growing locations on the phenolic content and bioactive compounds of Ethiopian coffee beans

  • 期刊论文

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  • 发表日期：

    2026年4月10日

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  • Dhaba Mengesha Adula

摘要

Growing conditions, roasting, and brewing methods are key factors influencing the bioactive compounds and phenolic content of brewed coffee. This study evaluated the effect of growing location and traditional processing on the bioactive composition and phenolic content of Ethiopian coffee. Brewing was conducted using the Ethiopian traditional method with medium particle size coffee powder and commonly used clean potable water, following standardized roasting and brewing conditions (190 °C roasting temperature and 16 min brewing time) based on commonly applied Ethiopian traditional processing practices and prior literature references. Phenolic content and major bioactive compounds were determined by HPLC for five Ethiopian Coffea arabica origins: Jimma, Sidama, Yirgachefe, Nekemte, and Hararge. Caffeine content ranged from 0.76 to 1.04 mg/g, with Yirgachefe showing the highest and Hararge the lowest values (p < 0.05). Significant variation was observed among varieties, except between Nekemte and Yirgachefe. Chlorogenic acid content was highest in Jimma, Sidama, and Nekemte (≈4.5 mg/g) and lowest in Hararge (3.68 mg/g). Trigonelline levels were highest in samples from Jimma compared to the other locations. Total phenolic content (TPC) decreased significantly after roasting in all origins (p < 0.05), with reductions of 24% (Jimma), 26% (Sidama), 30% (Nekemte), 23% (Yirgachefe), and 29% (Hararge), averaging a 27% loss. Chlorogenic acid exhibited the greatest reduction, decreasing by 79–83% (mean: 81%), whereas trigonelline showed a comparatively lower reduction ranging from 29 to 54% (mean: 40%). Overall, both growing regions and traditional processing significantly influence the phenolic profile and bioactive composition of Ethiopian coffee. Further studies should examine the role of brewing temperature and extraction parameters in modulating these compounds.