A comparative study of chemical attributes and levels of amines in defective green and roasted coffee beans

Differences in chemical attributes (proximate composition, water activity, sucrose, acidity and pH levels) and amine levels between defective and healthy coffee beans were studied. Before roasting, significant differences (p < 0.05) were observed for the ash contents of the coffee samples, with the highest values found for black beans. Moisture content was higher for non-defective beans in comparison to defective beans. Non-defective coffee beans had higher lipids contents than both sour and black beans. There were no significant differences (p > 0.05) for protein levels between defective and non-defective beans. After roasting, protein levels remained constant, there was a small decrease in ash contents and a slight increase in oil contents of black and sour beans. Both black and sour beans had higher acidity levels than immature and non-defective beans. Acidity levels decreased after roasting. Water activity levels also decreased with roasting, with slightly higher levels for defective beans in comparison to non-defective ones. Sucrose levels were much higher in non-defective beans, and the lowest values were in black beans, prior to roasting. After roasting, only traces of sucrose were found. Total amine levels were much lower for black beans, in comparison to the other coffee samples. Putrescine was the prevailing amine in all samples. Histamine was only detected in the defective coffee samples. Small amounts of serotonin, cadaverine and tryptamine were found in some of the samples. After roasting to a light degree, only traces of serotonin were detected and no amines were detected after roasting to medium and dark degrees.