| dc.contributor.author | Munyendo, Leah M. | |
| dc.contributor.author | Njoroge, Daniel M. | |
| dc.contributor.author | Owaga, Eddy E. | |
| dc.contributor.author | Mugendi, Beatrice J. | |
| dc.date.accessioned | 2021-12-16T02:32:46Z | |
| dc.date.available | 2021-12-16T02:32:46Z | |
| dc.date.issued | 2021 | |
| dc.identifier.other | https://doi.org/10.1016/j.jfca.2021.103995 | |
| dc.identifier.uri | http://hdl.handle.net/123456789/5489 | |
| dc.identifier.uri | https://doi.org/10.1016/j.jfca.2021.103995 | |
| dc.description.abstract | The balance between coffee phytochemicals and post-harvest handling is complex and delicate since these
compounds are affected either negatively or positively. Studies have shown positive health effects arising from
regular consumption of coffee, which are linked to phytochemicals present in the coffee bean. However, phytochemicals
must be available in considerable amounts at the time of consumption in order for them to confer the
beneficial health effects. This review aims at summarizing the available literature on the impact of coffee processing
steps on the content as well as sensory and functional characteristics of phytochemicals. The phytochemicals
in coffee include, majorly: Chlorogenic acids, caffeine, diterpenes and trigonelline. Literature reveals
that variation in coffee post-harvest handling techniques such as degree of roast, processing method, brew
preparation method and parameters results into brew with varied sensory and functional properties. This could
be majorly attributed to the variation in the phytochemicals content in the cup. Further research on how coffee
phytochemicals are affected during post-harvest handling practices would unlock the health benefits of this
popular beverage and immensely benefit the consumer. | en_US |
| dc.language.iso | en | en_US |
| dc.publisher | Journal of Food Composition and Analysis 102 (2021) 103995 | en_US |
| dc.subject | Coffee, Processing, Functional characteristics, Phytochemicals, Sensory characteristics | en_US |
| dc.title | Coffee phytochemicals and post-harvest handling—A complex and delicate balance | en_US |
| dc.type | Article | en_US |
