robusta

Comparative Physicochemical Analyses of Regular and Civet Coffee

Abstract

Regular and Civet coffee beans of the Coffea robusta variety were analysed for -tocopherol and caffeine contents by HPLC, surface microstructure by SEM, minerals by EDX. Probably due to absorption, the -tocopherol content of the civet coffee beans was lower compared to the regular robusta coffee beans. Heating damages the cell membrane and vacuoles, causing an increased release of α-tocopherol and caffeine. Interestingly, calculations showed that roasting produced a more pronounced increase in α-tocopherol content in regular robusta than in the civet counterpart. Read More