Effect of pollination on the composition of raw arabica coffee (Coffea arabica L.): antioxidant capacity, bioactive compounds, and volatiles precursors

BACKGROUNDThe importance of pollination is recognized worldwide. This study investigates the influence of biotic pollination on the chemical composition of coffee (Coffea arabica L.) cultivated in the municipalities of Araguari and Monte Carmelo, in Minas Gerais state, Brazil. Twenty samples were analyzed, of which 10 were biotically pollinated (P) and 10 non-biotically pollinated (NP). Analyses of bioactive compounds, antioxidant capacity and centesimal composition of coffees were performed. RESULTSThe results revealed chemical differences between the P and NP samples, with significantly higher levels of the bioactive compounds caffeine, trigonelline, and chlorogenic acids in the P samples. The findings indicated that pollination of the coffee plants assisted germination and made the beans less susceptible to attack by external agents. CONCLUSIONThe results demonstrated that pollination services are important mechanisms affecting the chemical composition of coffee beans. Considering that the compounds evaluated are precursors of volatile compounds in coffee, this directly affects the quality of the beans. (c) 2023 Society of Chemical Industry.

Automated summary

This study investigates the influence of biotic pollination on the chemical composition of coffee. The results reveal chemical differences between biotically pollinated and non-biotically pollinated samples, with higher levels of bioactive compounds in the biotically pollinated samples. The findings suggest that pollination services play an important role in affecting the chemical composition and quality of coffee beans.