Optimizing roasting time and temperature to enhance the physicochemical properties, and retention of bioactive compounds of three coffee arabica subvarieties

Optimizing roasting time and temperature to enhance the physicochemical properties, and retention of bioactive compounds of three coffee arabica subvarieties

The study optimized the roasting process of three arabica coffee subvarieties (Caturra, Catimor, and Typica) to enhance the physicochemical properties, while retaining bioactive compounds. For this, the response surface methodology with a central composite design was used to analyze three temperatur...

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Bibliographic Details
Main Authors: César R. Balcázar-Zumaeta, Katherine Reyna-Gonzales, Deysy Inga Diaz, Alexa J. Pajuelo-Muñoz, Angel F. Iliquin-Chavez, Ives Yoplac, Marleni Medina-Mendoza, Diner Mori-Mestanza, Ilse S. Cayo-Colca, Efraín M. Castro-Alayo
Format: Article
Language:English
Published: Elsevier 2025-06-01
Series:Applied Food Research
Subjects:
Antioxidant, caffeine
Chromatography
Phenolic compounds
Roasting
Online Access:http://www.sciencedirect.com/science/article/pii/S2772502225002951
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