Effect of the Post-Harvest Processing on Protein Modification in Green Coffee Beans by Phenolic Compounds
The protein fraction, important for coffee cup quality, is modified during post-harvest treatment prior to roasting. Proteins may interact with phenolic compounds, which constitute the major metabolites of coffee, where the processing affects these interactions. This allows the hypothesis that the p...
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| Format: | Article |
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MDPI AG
2022-01-01
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| Series: | Foods |
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| Online Access: | https://www.mdpi.com/2304-8158/11/2/159 |
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| author | Gustavo A. Figueroa Campos Johannes G. K. T. Kruizenga Sorel Tchewonpi Sagu Steffen Schwarz Thomas Homann Andreas Taubert Harshadrai M. Rawel |
| author_facet | Gustavo A. Figueroa Campos Johannes G. K. T. Kruizenga Sorel Tchewonpi Sagu Steffen Schwarz Thomas Homann Andreas Taubert Harshadrai M. Rawel |
| author_sort | Gustavo A. Figueroa Campos |
| collection | DOAJ |
| description | The protein fraction, important for coffee cup quality, is modified during post-harvest treatment prior to roasting. Proteins may interact with phenolic compounds, which constitute the major metabolites of coffee, where the processing affects these interactions. This allows the hypothesis that the proteins are denatured and modified via enzymatic and/or redox activation steps. The present study was initiated to encompass changes in the protein fraction. The investigations were limited to major storage protein of green coffee beans. Fourteen <i>Coffea arabica</i> samples from various processing methods and countries were used. Different extraction protocols were compared to maintain the status quo of the protein modification. The extracts contained about 4–8 µg of chlorogenic acid derivatives per mg of extracted protein. High-resolution chromatography with multiple reaction monitoring was used to detect lysine modifications in the coffee protein. Marker peptides were allocated for the storage protein of the coffee beans. Among these, the modified peptides K.FFLANGPQQGGK.E and R.LGGK.T of the <i>α</i>-chain and R.ITTVNSQK.I and K.VFDDEVK.Q of <i>β</i>-chain were detected. Results showed a significant increase (<i>p</i> < 0.05) of modified peptides from wet processed green beans as compared to the dry ones. The present study contributes to a better understanding of the influence of the different processing methods on protein quality and its role in the scope of coffee cup quality and aroma. |
| first_indexed | 2024-03-10T01:29:52Z |
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| institution | Directory Open Access Journal |
| issn | 2304-8158 |
| language | English |
| last_indexed | 2024-03-10T01:29:52Z |
| publishDate | 2022-01-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Foods |
| spelling | doaj.art-94e20e857d2249b990b3e06dbf0958202023-11-23T13:44:37ZengMDPI AGFoods2304-81582022-01-0111215910.3390/foods11020159Effect of the Post-Harvest Processing on Protein Modification in Green Coffee Beans by Phenolic CompoundsGustavo A. Figueroa Campos0Johannes G. K. T. Kruizenga1Sorel Tchewonpi Sagu2Steffen Schwarz3Thomas Homann4Andreas Taubert5Harshadrai M. Rawel6Institute of Nutritional Science, University of Potsdam, Arthur-Scheunert-Allee 114-116, 14558 Nuthetal, GermanyInstitute of Nutritional Science, University of Potsdam, Arthur-Scheunert-Allee 114-116, 14558 Nuthetal, GermanyInstitute of Nutritional Science, University of Potsdam, Arthur-Scheunert-Allee 114-116, 14558 Nuthetal, GermanyCoffee Consulate, Hans-Thoma-Strasse 20, 68163 Mannheim, GermanyInstitute of Nutritional Science, University of Potsdam, Arthur-Scheunert-Allee 114-116, 14558 Nuthetal, GermanyInstitute of Chemistry, University of Potsdam, Karl-Liebknecht-Str. 24-25, 14476 Potsdam, GermanyInstitute of Nutritional Science, University of Potsdam, Arthur-Scheunert-Allee 114-116, 14558 Nuthetal, GermanyThe protein fraction, important for coffee cup quality, is modified during post-harvest treatment prior to roasting. Proteins may interact with phenolic compounds, which constitute the major metabolites of coffee, where the processing affects these interactions. This allows the hypothesis that the proteins are denatured and modified via enzymatic and/or redox activation steps. The present study was initiated to encompass changes in the protein fraction. The investigations were limited to major storage protein of green coffee beans. Fourteen <i>Coffea arabica</i> samples from various processing methods and countries were used. Different extraction protocols were compared to maintain the status quo of the protein modification. The extracts contained about 4–8 µg of chlorogenic acid derivatives per mg of extracted protein. High-resolution chromatography with multiple reaction monitoring was used to detect lysine modifications in the coffee protein. Marker peptides were allocated for the storage protein of the coffee beans. Among these, the modified peptides K.FFLANGPQQGGK.E and R.LGGK.T of the <i>α</i>-chain and R.ITTVNSQK.I and K.VFDDEVK.Q of <i>β</i>-chain were detected. Results showed a significant increase (<i>p</i> < 0.05) of modified peptides from wet processed green beans as compared to the dry ones. The present study contributes to a better understanding of the influence of the different processing methods on protein quality and its role in the scope of coffee cup quality and aroma.https://www.mdpi.com/2304-8158/11/2/159<i>Arabica</i> coffeecoffee processingprotein modificationbound phenolic compoundspeptide biomarkersLC-MS/MS |
| spellingShingle | Gustavo A. Figueroa Campos Johannes G. K. T. Kruizenga Sorel Tchewonpi Sagu Steffen Schwarz Thomas Homann Andreas Taubert Harshadrai M. Rawel Effect of the Post-Harvest Processing on Protein Modification in Green Coffee Beans by Phenolic Compounds Foods <i>Arabica</i> coffee coffee processing protein modification bound phenolic compounds peptide biomarkers LC-MS/MS |
| title | Effect of the Post-Harvest Processing on Protein Modification in Green Coffee Beans by Phenolic Compounds |
| title_full | Effect of the Post-Harvest Processing on Protein Modification in Green Coffee Beans by Phenolic Compounds |
| title_fullStr | Effect of the Post-Harvest Processing on Protein Modification in Green Coffee Beans by Phenolic Compounds |
| title_full_unstemmed | Effect of the Post-Harvest Processing on Protein Modification in Green Coffee Beans by Phenolic Compounds |
| title_short | Effect of the Post-Harvest Processing on Protein Modification in Green Coffee Beans by Phenolic Compounds |
| title_sort | effect of the post harvest processing on protein modification in green coffee beans by phenolic compounds |
| topic | <i>Arabica</i> coffee coffee processing protein modification bound phenolic compounds peptide biomarkers LC-MS/MS |
| url | https://www.mdpi.com/2304-8158/11/2/159 |
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