Effect of fermentation and roasting on bioactive compounds in Coffea arabica varieties

Nuñez-Alejos L.; León-Roque N.; Nuñez-León J.L.; Miyagusuku-Cruzado G. · Food Chemistry Advances (2026) · DOI: 10.1016/j.focha.2026.101281

Resumen

AbstractPost‑harvest processing strongly shapes coffee chemistry and function. Yet the combined effects of cultivar, fermentation time, and roast degree remain under-characterized when geography is held constant. In this study, a fully crossed factorial design was used to evaluate the combined effects of coffee variety (Tipica, Caturra, Catimor), fermentation time (18, 24, 36 h), and roasting degree (medium and dark) on the chemical characteristics and bioactive composition of Coffea arabica beans produced in a single growing region.Fermentation time and roasting degree significantly modulated phenolic compounds, antioxidant capacity, chlorogenic acids, and caffeine. Medium roasting preserved higher levels of phenolics, flavonoids, chlorogenic acids, and caffeine than dark roasting, while shorter fermentation favored phenolic retention and antioxidant activity. Varietal differences were pronounced, with Tipica exhibiting higher antioxidant capacity and Catimor showing greater caffeine and chlorogenic acid contents.Optimal compositional profiles were identified for distinct functional targets, with Tipica beans fermented for 18 h and medium-roasted maximizing antioxidant potential, and Catimor beans fermented for 24 h and medium-roasted yielding higher levels of stimulant-related compounds. These findings demonstrate that targeted control of fermentation and roasting parameters enables modulation of coffee bioactive profiles, providing a chemical basis for process optimization and quality differentiation.

Instituciones: Universidad Nacional Pedro Ruiz Gallo; Universidad Nacional de Frontera