The content of some useful and biologically active substances in coffee beans and waste products obtained during roasting

UDC 67.08:543.635:543.544

  • Tatiana Ivanovna Shirshova Institute of Biology of the Komi Science Center of the Ural Branch of the Russian Academy of Sciences Email: shirshova@ib.komisc.ru
  • Igor Vasilievich Beshley Institute of Biology of the Komi Science Center of the Ural Branch of the Russian Academy of Sciences Email: beshley@ib.komisc.ru
  • Kirill Gennad'evich Ufimtsev Institute of Biology of the Komi Science Center of the Ural Branch of the Russian Academy of Sciences Email: ufimtsev@ib.komisc.ru
DOI_disc_logo https://doi.org/10.14258/jcprm.20240414681
Keywords: coffee beans, coffee waste, silver skin, higher fatty acids, caffeine, chlorogenic acids

Abstract

A comparative study of the chemical composition of samples of green and roasted coffee beans, as well as coffee waste (coffee roasting defects and coffee husks) provided by LLC "Coffee Plus" (Syktyvkar) was conducted. It was found that the content of neutral lipids (NL) in the samples, depending on the extractant, ranges from 1.2 to 7.2 (hexane) and from 4.4 to 8.4% of dry weight (chloroform). It has been shown that the content of higher fatty acids (HFA) in the NL of coffee beans ranges from 14.24 to 15.54% by weight of NL. In coffee husks, their content is only 7.37%. Palmitic (35-39%) and linoleic (26.19‒41.68%) acids are predominant from the total content of VFA. It was found that the NL of coffee husks differ from coffee bean samples by a significantly higher amount of myristic, arachinic, begenic and lignocerinic acids. It is shown that the yield of ethylacetane extracts from the studied samples is 7.7‒9.0% by weight of dry raw materials. In all extracts, caffeine was detected by chromatographic methods, the content of which in green, roasted grains, coffee bean waste and coffee husks is 1.10, 1.75, 1.60 and 0.48% of dry raw materials, respectively. In addition, chlorogenic acid isomers were found in coffee bean samples.

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Author Biographies

Tatiana Ivanovna Shirshova, Institute of Biology of the Komi Science Center of the Ural Branch of the Russian Academy of Sciences

candidate of chemical sciences, associate professor, leading researcher of the laboratory of biochemistry and biotechnology

Igor Vasilievich Beshley, Institute of Biology of the Komi Science Center of the Ural Branch of the Russian Academy of Sciences

candidate of biological sciences, researcher of the laboratory of biochemistry and biotechnology

Kirill Gennad'evich Ufimtsev, Institute of Biology of the Komi Science Center of the Ural Branch of the Russian Academy of Sciences

candidate of biological sciences, researcher of the laboratory of biochemistry and biotechnology

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Published
2024-11-14
How to Cite
1. Shirshova T. I., Beshley I. V., Ufimtsev K. G. The content of some useful and biologically active substances in coffee beans and waste products obtained during roasting // chemistry of plant raw material, 2024. № 4. P. Online First. URL: http://journal.asu.ru/cw/article/view/14681.
Issue
No 4 (2024): Online First
Section
Low-molecular weight compounds

Copyright (c) 2024 chemistry of plant raw material

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