Proteomic analysis of coffee grains exposed to different drying process

Area of Science:

• Agricultural Science
• Biochemistry
• Food Science

Background:

• Post-harvest processes significantly influence coffee bean composition and beverage quality.
• Identifying molecular markers is crucial for characterizing coffee flavor.
• Understanding biochemical changes during drying is essential for quality control.

Purpose of the Study:

• To evaluate proteomic profile changes in *C. arabica* coffee beans.
• To compare the effects of yard drying versus mechanical drying at 60°C.
• To identify potential protein markers related to coffee quality.

Main Methods:

• Proteomic analysis of *C. arabica* coffee beans.
• Comparison of pulped and natural coffee beans.
• Drying methods: yard drying vs. mechanical drying at 60°C.

Main Results:

• Mechanical drying at 60°C altered the proteomic profile compared to yard-dried beans.
• A reduction in abundant proteins was observed in beans dried at 60°C.
• Proteins involved in sugar metabolism and stress response were notably affected.

Conclusions:

• Post-harvest drying methods significantly impact coffee bean proteomic profiles.
• Changes in protein abundance correlate with coffee quality.
• Proteomic analysis is a valuable tool for detecting biochemical alterations in coffee processing.