Characterization of the Lipid Oxidation Process of Robusta Green Coffee Beans and Shelf Life Prediction during Accelerated Storage

Molecules : a Journal of Synthetic Chemistry and Natural Product Chemistry
Sha CongXiaoxing Chi

Abstract

The lipid oxidation process of Robusta green coffee beans was characterized during accelerated storage for 20 days at 40 °C, 50 °C, and 60 °C. The conventional oxidation indexes and fatty acid compositions were evaluated, and the shelf life of the green coffee beans was predicted using the Arrhenius model. The acid value, iodine value, peroxide value, total oxidation value, thiobarbituric acid reactive substances, and free fatty acid content increased throughout storage, while the moisture content, p-anisidine value, and unsaturated fatty acid content decreased, which suggests that lipid oxidation occurred during accelerated storage. The predicted shelf life of green coffee bean samples were 57.39 days, 44.44 days, and 23.12 days when stored at 40 °C, 50 °C, and 60 °C, respectively. This study provided scientific evidence of the impact of lipid oxidation on the loss of quality during the accelerated storage of green coffee beans.

References

Mar 5, 2013·Food and Chemical Toxicology : an International Journal Published for the British Industrial Biological Research Association·Javed AnwarMaria Rosa Chitolina Schetinger
Nov 12, 2013·Food Chemistry·Mery Yovana RendónNeura Bragagnolo
Aug 1, 2014·Journal of the American Oil Chemists' Society·Anna PreschaHalina Grajeta
Jan 10, 2018·Journal of Agricultural and Food Chemistry·Lillian M FranklinAlyson E Mitchell
Jun 5, 2018·Journal of Food Engineering·Nicola CaporasoIan D Fisk

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Citations

Dec 9, 2020·Molecules : a Journal of Synthetic Chemistry and Natural Product Chemistry·Cristina-Ramona Metzner UngureanuDiana Moigradean

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BETA
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