ANALYSIS OF CHEMICAL ATTRIBUTES BASED ON IDENTIFICATON MARKERS TO DIFFERENTIATE MEDIUM ROASTED COFFEA ARABICA REGARDING DIFFERENT GEOGRAPHICAL ORIGIN

Abstract

Traceability in the coffee supply chain is crucial for ensuring transparency and authenticity. It helps safeguard the interests of both producers and consumers by minimizing the risk of fraudulent practices and ensuring fair trade. Different geographical origins can lead to variances in coffee taste, quality of product and economic value. Just because controlling the authenticity of the geographical origin of coffee beans is of great importance for producers and consumers worldwide. This study determined parameters (caffeine, chlorogenic acids, total antioxidant capacity (TAC), total polyphenols content (TPC) volatile compounds, pH, water activity a_w and dry matter) based on which was testing classification of geographical origin of coffee beans.  For this research, six samples of 100% Coffea arabica medium roasting coffee beans, from the two major growing country of America and Africa were studied. As part of the research, variability in chemical composition based on geographical origin was confirmed. For America samples were significant parameters TAC, 4.5-dicaffeoylquinic acid, 3.5-dicaffeoylquinic acid, caffeine and chlorogenic acids. Second group was sample from Africa. For these samples was determine parameter like TPC, cryptochlorogenic acid, neochlorogenic acid and pH. Volatile substances, caffeine, pH, chlorogenic acids were considered the most important parameters that can help to identify the geographical origin.