BACKGROUND: The terrain slope and field altitude where the plant is cultivated influence the composition of coffee cherries. The aim of this study was to analyze the effects of different levels of altitude and terrain slope on the Coffea canephora cherries, as well as on the quality of the final beverage. C. canephora harvested in fields with 300 and 600 m altitude and with southeast- and northwest-facing slopes was evaluated.
RESULTS: Lower pH values were observed for cherries cultivated at higher altitudes. The highest percentage of soluble solids (525.00 g kg-1 ) was found on northwest-facing slopes at 300 m. The highest values of phenolic compounds were observed at 600 m. Significant differences were found in the moisture of coffee cherries grown in different terrain slope and in the fiber content at different altitudes. The results do not enable us to conclude how the altitude and terrain slope influence the mineral content of cherries. Acidity, proteins, lipids, and carbohydrates were not influenced by altitude or terrain slope. The scores of cup quality were significantly affected by the altitude but not by the terrain slope. Coffees from cherries harvested in fields with 600 m altitude obtained the higher scores.
CONCLUSIONS: Results show that altitude and terrain slope influence some compounds of coffee fruits, whereas others remain unaffected. The findings are important because, during coffee fruits processing, these compounds are used to produce others that will have an influence on the bean and coffee beverage quality. © 2020 Society of Chemical Industry.

Oxylipins are considered biomarkers related to cardiovascular diseases (CVDs). They are generated in vivo via the oxygenation of polyunsaturated fatty acids as a result of oxidative stress and inflammation. Oxylipins are involved in vascular functions and are produced during foam cell formation in atherogenesis. Additionally, the consumption coffee is associated with the regulation on a particular oxylipin group, the F2t-isoprostanes (F2t-IsoPs). This function has been attributed to the chlorogenic acids (CGAs) from the coffee beverage. Considering the anti-inflammatory and antioxidant properties of CGAs, we evaluated the effects of two types of coffee that provided 787 mg CGAs/day (Coffee A) and 407 mg CGAs/day (Coffee B) by reducing 35 selected oxylipins in healthy subjects. Furthermore, we assessed the effect of CGAs on the cellular proatherogenic response in foam cells by using an oxidized LDL (oxLDL)-macrophage interaction model. After eight weeks of coffee consumption, the contents of 12 urine oxylipins were reduced. However, the effect of Coffee A showed a stronger decrease in IsoPs, dihomo-IsoPs, prostaglandins (PGs) and PG metabolites, probably due to its higher content of CGAs. Neither of the two coffees reduced the levels of oxLDL. Moreover, the in vitro oxylipin induction by oxLDL on foam cells was ameliorated by phenolic acids and CGAs, including the inhibition of IsoPs and PGs by caffeoylquinic and dicaffeoylquinic acids, respectively, while the phenolic acids maintained both antioxidant and anti-inflammatory activities. These findings suggest that coffee antioxidants are strong regulators of oxylipins related to CVDs. The clinical trial was registered on the International Clinical Trials Registry Platform, WHO primary registry (RPCEC00000168).

Coffee can be an ally in the fight against diseases such as type 2 diabetes, cancer, hepatic injury, cirrhosis, depression, suicidal behavior, and neurological and cardiovascular disorders. The properties of coffee also favor gastrointestinal tract and gut microbiota establishment. Coffee bioactive components include phenolic compounds (chlorogenic acids, cafestol and kahweol), alkaloids (caffeine and trigonelin), diterpenes (cafestol and kahweol) and other secondary metabolites. The image of coffee as a super functional food has helped to increase coffee consumption across the globe. This chapter addresses the main health promotion mechanisms associated with coffee consumption. Related topics on coffee production chain, world consumption and reuse of coffee by-products in the production of high-value-adding molecules with potential applications in the food industry are addressed and discussed.

Polycyclic aromatic hydrocarbons (PAHs) are carcinogenic substances that are mainly generated during heating in food; therefore, the European Union (EU) has regulated the amount of benzo[a]pyrene and PAH4 in various types of food. In addition, the Scientific Committee on Food of the EU and the Joint Food and Agriculture Organization/World Health Organization Expert Committee on Food Additives have recommended that 16 PAHs should be monitored. Since coffee beverages and dark beer are roasted during manufacture, monitoring these 16 PAHs is of great importance. On the other hand, supercritical fluid chromatography (SFC) is a separation method that has garnered attention in recent years as a complement for liquid and gas chromatography. Therefore, we developed a rapid high-sensitivity analytical method for the above-mentioned 16 PAHs in coffee beverages and dark beer involving supercritical fluid chromatography/atmospheric pressure chemical ionization-mass spectrometry (SFC/APCI-MS) and simple sample preparation. In this study, we developed a novel analytical technique that increased the sensitivity of MS detection by varying the back-pressure in SFC depending on the elution of PAHs. In addition, analysis of commercially available coffee and dark beer samples in Japan showed that the risk of containing the 16 PAHs may be low.

In this study, the potential use of Pichia fermentans YC5.2 as a starter culture to conduct controlled coffee bean fermentations during on-farm wet processing was investigated. Inoculated fermentations were conducted with or without the addition of 2% (w/v) sucrose, and the resultant microbial growth and metabolism, bean chemistry and beverage quality were compared with spontaneous (control) fermentation. In both inoculated treatments, P. fermentans prevailed over indigenous microbiota and a restricted microbial composition was observed at the end of fermentation process. The inoculation also increased the production of specific volatile aroma compounds (e.g., ethanol, acetaldehyde, ethyl acetate and isoamyl acetate) and decreased the production of lactic acid during the fermentation process. Sucrose supplementation did not significantly interfere with the growth and frequency of P. fermentans YC5.2 inoculum but maintained high levels of wild bacteria population and lactic acid production similar to the spontaneous process. In roasted beans, the content of sugars and organic acids were statistically (p<0.05) similar for all the treatments. However, the inoculated fermentations were shown to influence the volatile fraction of roasted coffee beans by increasing the concentration of yeast-derived metabolites compared to control. Sensory analysis of coffee beverages demonstrated that the use of the YC5.2 strain was favorable for the production of high-quality coffees with distinctive characteristics, e.g., intense perception of \'vanilla\' taste and \'floral\' aromas. In conclusion, the use of P. fermentans YC5.2 in coffee processing was shown to be a viable alternative to control the fermentation step and to ensure consistent quality of finished products.