Influence of genotype and processing on bioactive compounds of Ethiopian specialty Arabica coffee

Influence of genotype and processing on bioactive compounds of Ethiopian specialty Arabica coffee

Ethiopian specialty coffee is exported to the international market based on the cup quality classification; however, there is limited information on the chemical characteristics. In this study, dry and wet-processed sixteen Ethiopian specialty coffee genotypes were investigated for total polyphenols...

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Bibliographic Details
Main Authors: Yishak Worku Wondimkun, Shimelis Admassu Emire, Tadesse Fikre Teferra, Barabara Stoecker, Tarekegn Berhanu Esho
Format: Article
Language:English
Published: Taylor & Francis Group 2022-12-01
Series:International Journal of Food Properties
Subjects:
Coffee bioactive
specialty coffee
polyphenols
Chlorogenic acids
caffeine
trigonelline
Online Access:https://www.tandfonline.com/doi/10.1080/10942912.2022.2147540

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