TRANSACTIONS ON SCIENCE AND TECHNOLOGY higher plants found in a wide range of commonly consumed plant foods such as fruits, vegetables, fruits, as such foods plant consumed commonly of range wide a in found plants higher ad inducedby PPO oxidation ofphenolsmodify can theproteins. plant and and (PPO) oxidase polyphenol disease against resistance plant in involvement catalase, its are PPO for functions likely most amylase, The peroxidase. protease, lipase, including enzymes contain storage suitable own its has legumes which into group classified be can beans coffee green The 2014). Kitts, & (Liang process roasting the bean green, mild, Green roasted. been not have that beans harvested simply are beans coffee Green antioxidants. dietary of source rich a also and beverages popular most world’s the of one is Coffee Introduction FacultyAppliedof Sciences,Universiti Teknologi MARA,40450 S Properties a Oxidase Antioxidant CoffeeBe Keywords: Online: press:In Accepted: Revised: Received: pain o niomna srs cniin. hnlc opud ae bqios osiuns of constituents ubiquitous are compounds Phenolic conditions. stress environmental to aptation Temperatures i
against insect herbivores (Mazzafera & Robinson, 2000). Upon wounding, the quinines formed formed quinines the wounding, Upon 2000). Robinson, & (Mazzafera herbivores insect against Phenolic compounds are secondary metabolites generally involved in coffee or plants in general in plants or coffee in involved generallymetabolites secondary are compounds Phenolic Implications 30June 2016
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TRANSACTIONS ON SCIENCE AND TECHNOLOGY lid was replaced while the dish i dish the while replaced was lid the intoweighed desiccator An ofDeterminationmoisture (air ovenmethod) chilled at temperature ˚C), (9room temperatureand˚C) (26 elevated temperature˚C).(35 before bag plastic HDPE in arri Upon placed hours. within2 reachinglaboratory were beans coffee green The Malaysia. Klang, Gong, Teluk in obtainedfromsupplierdefectsexternal from andfree varioussizeson basedselectedwere samples coffee green were study this in used samples Selected coffeePreparation of Methodology harvestedgreen coffee canalso beans medicine beutilized in andchemical industries. optimum the Additionally, harvesting. after beans coffee green for temperature storage suitable most the is ˚C) (9 storage chill whether identify immediately harvestafter prior to distributed.being This researchwas carriedalso outin an attempt to exp be could beans the justifies which ˚C) (35 countries climate tropical at temperature normal and distributionduring practiced as ˚C) (26 temperature room ˚C), (9 industry beverage by practices and ˚C) (26 temperature room tem These elevated ˚C). (35 temperature ˚C), (9 temperature chilled at stored were beans coffee green The days. consecutive 5 to up storage postharvest during beans coffee green in activity enzyme PPO and dete to were study this of objectives the Thus, distribution. and transportation storage, during condition in changes the to due fluctuate might temperatures postharvest However, to due sources plant of bacterial,antiviral, anti wel as activity antioxidant potent their to related properties of formation the (Farah in flavour role coffee important an plays also which 14%) to (up seeds coffee a green chlorogenic in of present concentration high a by influenced be can quality coffee The amounts. minor in although seeds coffee in present also are anthocyanins and lignans tannins, as such compounds, mainlypulp containscondensed ta (Farah constituents plant all among CGA of concentration highest the contains te wine, coffee and origin, coffee in compounds phenolic main plant the are (CGA) acids of Chlorogenic 2006). Donangelo, beverages in and legumes, and cereals, aluminum Nowadays, there are increasing researches of phenolic compounds and CGA from various types various from CGA and compounds phenolic of researches increasing are there Nowadays,
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TRANSACTIONS ON SCIENCE AND TECHNOLOGY result in enzymatic activity occurring during storage. Another study using gac fruit subjected to to subjected fruit gac using postharvesttreatment study Another storage. during occurring activity a enzymatic as in compounds phenolic result of breakdown the to related be may fruit pomegranate in concentration (2013 Opara and Fawole by out carried study Previous mg ˚C respectively,21.53 9 and GAE/g green˚C, ofdays 35 storedat 5 for coffeeafterstorage. beans and GAE/g mg 26.37 was on content phenolic GAE/gtotal Similarly, ˚C. chill mg 35 at GAE/g 38.20 temperatures, mg 32.70 was to compared storage which content three phenolic the total higher Among showed ˚C). ˚C) (9 (35 temperature temperature elevated at stored ones the gr Overall, storagetime. and temperature storage ofincreasing with decreasing contents phenolic total the that shows 2 Figure Antioxidantactivityofgreen coffeebeans p<0 at lettershows the differencesignificant temperature ofdaysbetween storagep<0.05 at between difference significant the shows letter Capital temperatures. Figure commodity food of cause majorwith a is storage during deterioration.decreasecoincidedloss weightthatin withLowertemperatureagreement ina isstorage loss Water respirations. through for water factor important an is which firmness, fruit transportation logisticsand (Wins high particular in quality, fruit the 20 maintained on lost was weight initial its of 22.03% about s when fruit gac in observed was percentage loss weight highest The ˚C. 13 and ˚C 10 at held coffee byfollowed weight initial their of 6.77% only was which loss weight showedlower ˚C 4 coffee˚C29 stored beans at
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TRANSACTIONS ON SCIENCE AND TECHNOLOGY temperatures. temp lower at stored when much affected not and higher is acid chlorogenic the that means This acid. chlorogenic is component main the whereby polyphenols, al (Arendse˚C and10 ˚C 7.5 ˚C, 5 storedat over fruits in 56% was which time storage with regimes storage all at declined fruit pomegranate the of activity was storage which temperatures that storage show otherw ˚C and35 ˚C 26 compared to 59.09% results than potential The antioxidant results. higher has FRAP ˚C and 9 of TPC temperature to similar were results activity DPPH followedby 82.56% was which day1 on ˚C 9 temperature at was activity DPPH Higher 5. day to 1 day from time storage and ˚C 35 to ˚C 9 from temperature storage Fi significantdifference ofdaysbetween storagep<0.05 at the shows letter Small p<0.05. at temperature between difference significant the shows letter Capital Figure exhibit that coffee antioxidant inactivity include thiazoleandrelated derivatives (Yanagimoto present compounds containing sulphur coffee of examples important Some detection. potentially FRAP measure re not a to due does groups, thiol FRAP contain that components Additionally, antioxidant storage. of days 85 after mg/L 361.5 to mg/L 521.60 from decreased phenol the ˚C, 22 At capacity. antioxidant the reduced Hamedanicv.by Tarocco) mg was237.67 day of30 at TEA/gwasstorage. Similar foundresults orangeinblood ( activ antioxidantindecreasedlarge a was There TEA/g. mg 380.83 was activity antioxidant the storage, of 0 day At temperature. high at storage during compounds phenolic of content decreasing fo the alsoto due be was may activity It antioxidant temperature. high in those than activity antioxidant high (02 rpre ta te nixdtv efciees f ofe en i de o h peec of presence the to due is beans coffee of effectiveness antioxidative the that reported (2012) . gure 4 shows that the percentage of radical scavenging activity (DPPH) decreased with increasing with decreased (DPPH) activity scavenging radical of percentage the that shows 4 gure 3 .
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TRANSACTIONS ON SCIENCE AND TECHNOLOGY thepreviousstudies reportedthat degradationsthe of antioxidant due t and other each with correlated are they that meaning higher is PPO while decreases content phenolic be b supportedalso can obtained results The 5. Figure in indicated also is This temperature. lower at inhibited statedby Wins for ˚C 30 and ˚C 25 between was temperature optimum PPO activityofcoffee found thethat activityoptimum wasobservedPPO betweenand 6 andpH 7 the U/gMazzafera day U/g 1.03 anddecreasingday 1 at 0.24 5. to at which ˚C) (35 temperature elevated at was activity PPO higher shows 5 Figure 2012). (Othman, oxidation and hydroxylation of process the in reduction and oxidation reversible undergo can which p of oxidation from This results storage. during or cutting bruising, after vegetables and fruits in occurs browning Enzymatic Polyphenoloxidase(PPO) enzyme activity significantdifference ofdaysbetween storagep<0.05 at at temperature between difference significant the shows letter Capital Figure4 .
Radicaldifferentcoffee scavenginggreenof activity at (DPPH) beans storage temperatures. Raseet y the results of TPC, FRAP and DPPH where at higher temperature the antioxidant and and antioxidant the temperature higher at where DPPH and FRAP TPC, of results the y et al et ha
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both leaf and endosperm PPO of coffee. As coffee. of PPO endosperm and leaf both &
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o PPO activity canbeapplied. p<0.05. Small letter shows the the shows letter Small p<0.05.
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TRANSACTIONS ON SCIENCE AND TECHNOLOGY andhavevaluesno leading increased environmentalto wastage. beans coffee green of deterioration the delay to out carried be should studies Further days. storage during decreased also and 1 day at U/g 1.03 and U/g 0.90 are which ˚C 35 and ˚C 26 to compared ˚C 9 at inactivatedtheChillstorage alsotemperature the analysis, DPPH For TE/g. ˚C. 35 mgat and53.17% ˚C 26 at 62.72% 32.7 ˚C, 9 at and 82.56% was activity scavenging radicalof percentage 35.52 were ˚C 35 and ˚C 26 for and TE/g mg 38.20 At ˚C. and35 ˚C 26 than ˚C 9 valueat higher the shown alsosample mg TE/g the analysis, FRAP In respectively. mg GAE/g, 32.70 and mgGAE/g 35.52 werewhich ˚C and35 ˚C 26 the preserve to For ability ˚C. an antioxidant 35 the and ˚C has 26 are which also temperatures storage storage other the temperature to compared Chill reduction antioxidant respectively. ˚C, 35 and ˚C 26 against moi thestorage,ofdays 5 After stability˚C. 35 at 59.9% storage coffee the determiningand ˚C 26 at 61.62% ˚C, 9 in at 61.70% was contentmoisture of percentage the 1, part day Atdeterioration. important an plays beans coffee green co moisture The loss. moisture the reduce can ˚C 9 Temperature harvesting. after beans coffee greenthe for temperature storagesuitable most theis ˚C) (9 temperatureconclusion,chill a As Conclusion sign the shows letter differenceofdaysbetweenp<0.05 storage Smallat p<0.05. at temperature between difference significant the shows Figure
during postharvest storage as the deteriorated products can cause the products cannot be sold sold be cannot products the cause can products deteriorated the as storage postharvest during 5 .
PPO enzyme activities of green coffee beans at differentenzyme PPO at Capitalgreenofactivities letterstoragecoffee temperatures. beans Raseet
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TRANSACTIONS ON SCIENCE AND TECHNOLOGY [18] [17] [16] [15] [14] [13] [12] [11] [10] [9] [8] [7] [6] [5] [4] [3] [2] [1] References (RAGS) Scheme Grant Acculturation the during completionofthisresearch. Theauthorshave no MARA conflictcompeting Teknologi Universiti Research at staff lab from assistance the and facilities the thank to like thank to also would We Malaysia. Education Higher of like Ministry the from RAGS/1/2014/STWN03/UITM//2 would authors The Acknowledgements
azfr, . Rbno, . P. S. Robinson, & P. Mazzafera, define D. D. Kitts, & N. Liang, storage. J. Ben, & A. Marezek, M., Leja, coffeegreen beans under Ismail,I., Anuar, M.S. BihareanBiologist, ( qualitytemperatureorangeeffectsfruit parameters andblooddurationof on A. Ghanbari, H., Moradi, V., Rabiei, M., Hamedani, 5 pomegranaactivitiesofantioxidantthree Fawole, chlorogenicacid lactones. C. L. Trugo, T., Paulis, De A., Farah, 18 A. Farah, uptake. cyclooxygenase activity, Antioxidant caffeine: crude of Bioactivities Bla J., Lyle,B. P.H., Brown, Y., Chen, F., Y. Chu, ‘‘AntioxidantPower’’: FRAPThe Assay. F. I. Benzie, Horticulturae A. radical and phytochemical O. Fawole, E., Arendse, blanced and Norazidah, Y. I., Amin, Chemistry, reaction. Maillard by produced volatiles coffee in found compounds Yanagimoto InternationalFood cochinchinensis A. S., Win, J. Rossi, & phosphoungstic acid reagents. L. V. Singleton, 132 t on temperatures T. R, Ramana and and melanoidins, characterization, Perez compoundsfromspent coffee grounds. Ballesteros,I., S. Mussatto, Phytochemistry, , , 2934 (1) :18 Coffeacanephora ,23 - enne, . . Chavez M., L. Hernandez, Raseet mechanismsof action.
- - FoodChemistry, 2940. 26. FoodChemistry O. - unn, . Knaaaa, & S Kanlayanarat, M., Buanong, 36. & Donangelo,M.&C.
50 . , K., Lee, K. K. Lee, K., , . Opara, A.,
Amaranthus ha ,
, , 5480 Sri, . J. J. Strain, & 169
. Gl N. Gol, V., & 55
Spreng) he quality and shelf life of sweet pepper ( pepper sweet of life shelf and quality he
,125 Abdullah
,285 Research 6 – (1) 5484. . JournalofMexican Chemical Society, – & , U. , & Emmy Hanaida, K. I. K. Hanaida,Emmy & – 129.
131
ambientstorage. 10
(2014). Antioxidant property of coffee components: assessment of methods that methods ofassessment components: coffee ofpropertyAntioxidant (2014). 80 species.
Shamsudin,R. (2013). Effect theon physico ISSN2289 to JournalAgriculture ofFood Chemistry, 296. -
. Oh, . Siaoo T. Shibamoto, & H. Ochi, G., scavenging activity of pomegranate fruit (cv. fruit pomegranate of activityscavenging . & L. - , ,303
L. F., Martins, S. & Teixeira, J. A. J. Teixeira, &S. Martins, F., L.
13. , ,
201 . & B. postharvest Molecules
22 564 American Journalof Enology Vitiand
19) Te erc euig blt o pam (RP a a measure a as (FRAP) plasma of ability reducing ferric The (1996). (2006). Phenolic compounds(2006).Phenoliccoffee. in & (1):178
6 -
hrn K. Theron, – 307. - . Food Chemistry (2003). Antioxidant properties of two apple cultivars during long during cultivars apple two of properties Antioxidant (2003).
Quir 568. pr, . . 21) Efc o postha of Effect (2014). L. U. Opara, nixdn ciiy fsm omrilcfes from coffeescommercial some of activity antioxidant Transactions Scienceon and Technology. hh K. Shah,
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