Journal of Stored Products Research 84 (2019) 101510

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Journal of Stored Products Research

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Effect of packaging materials and storage time on changes of colour,

phenolic content, chlorogenic acid and antioxidant activity in arabica
green coffee beans (Coffea arabica L. cv. Catimor)
Phattanit Tripetch a, b, Chaleeda Borompichaichartkul a, b, *
a
Department of Food Technology, Faculty of Science, Chulalongkorn University, Phayathai Road, Patumwan, Bangkok, 10330, Thailand
b
Emerging Process for Food Functionality Design (EPFFD) Research Unit, Department of Food Technology, Faculty of Science, Chulalongkorn University,
Phayathai Road, Patumwan, Bangkok, 10330, Thailand

a r t i c l e i n f o a b s t r a c t

Article history: The conditions and storage time of green coffee beans are very important for the commercial quality of
Received 5 January 2019 coffee. This includes factors such as light, humidity and temperature in the warehouse and also the
Received in revised form packaging material used. The aim of this study was to evaluate the effects of type of packaging materials
25 July 2019
namely high density polyethylene (HDPE) bag and jute sack on moisture content, colour, phenolic
Accepted 6 September 2019
Available online xxx
contents, chlorogenic acids content and antioxidant activity of Arabica green coffee bean during 15
months of storage. The results show that HDPE bag can preserve the moisture content, colour and
chlorogenic acid in green coffee beans (GCB) better than a jute sack during storage. No significant dif-
Keywords:
Arabica coffee
ference of phenolics content in green coffee beans was observed during 4 months of storage in both
Green coffee bean types of packaging. During initial 10 months of storage the antioxidant activity of GCB stored in HDPE
HDPE bag showed higher values than that of GCB stored in jute sack. However, after 1 year of storage, the phenolics
Jute sack content and antioxidant activity in GCB in a jute sack were higher than in HDPE bag. The fluctuation of
Chlorogenic acid moisture content could lead to stress condition of green coffee bean and contributing to forming of
Antioxidant bioactive compounds. This finding was observed and need further investigation.
© 2019 Elsevier Ltd. All rights reserved.

1. Introduction improvement of coffee quality prior to commercialization. Com-

Coffee is one of the highest value economic crops in the world
markets. Among the species of the Coffea are Coffea arabica
(arabica) and Coffea canephora (robusta), Coffea arabica has major
economic significance through its production around the world has
a higher commercial value. It is known to have more aroma and
acidity and less body than Robusta coffee. Green coffee beans (GCB)
are dried in the sun or by mechanical dryers. The moisture content
of coffee should be reduced to 11e12% before storage. GCB contain
effective plant antioxidants, such as chlorogenic acids, other
phenolic acids, polyphenols, and alkaloids. Their content varies
mainly with the species of coffee tree (Rendo
n et al. 2014; Brezova

content should ideally be 10e12% before storage and not exceed
et al. 2009).
The storage of GCB is a very important step leading to
* Corresponding author. Department of Food Technology, Faculty of Science,
Chulalongkorn University, Phayathai Road, Patumwan, Bangkok, 10330, Thailand.
E-mail address: chaleeda.b@chula.ac.th (C. Borompichaichartkul).
mercial green coffee is stored up to 3 years (Broissin-Vargas et al.
2018). Prolonged storage is likely to be accompanied by decline in
quality, which is due to changes in the quantitative and qualitative
composition of substances present in the coffee beans. Preservation
of the chemical compounds present in GCB depends on good
storage conditions since almost all produced coffee undergoes a
period of storage (Figueiredo et al., 2013). Storage should be per-
formed properly, ensuring product quality and shelf life. The tem-
perature and relative humidity of the environment surrounding the
product are important parameters to be considered during storage
(Selmar et al. 2008). To ensure good bean conservation, the water
14% during storage. This prevents fungal growth that can accelerate
bean degradation (Ferreira et al. 2018).
The jute sack is the traditional and most frequently used
receptacle to store GCB. It is readily adaptable to small scale com-
merce and can easily be sampled for lot inspections. It is preferred
for coffee storage as the sacks can be re-used. The disadvantage of
storage in jute sacks is the rapid deterioration of quality when the

https://doi.org/10.1016/j.jspr.2019.101510
0022-474X/© 2019 Elsevier Ltd. All rights reserved.
2 P. Tripetch, C. Borompichaichartkul / Journal of Stored Products Research 84 (2019) 101510
beans are stored in warehouses without control of storage condi-
tions. In addition, jute sacks have a greater permeability to envi-
ronmental conditions, leading to contamination of GCB and hence
degradation of quality of coffee beans and their sanitary condition
(Ribeiro et al. 2011; Broissin-Vargas et al. (2018). Selmar et al.
(2008) report that GCB stored in jute sacks for prolonged period
show a decrease of final quality caused by changes in chemical
composition and also a loss of seed viability. Broissin-Vargas et al.
(2018) studied the effects of warehouse storage conditions on the
composition of the fungal community of GCB that were stored in
jute sacks for 1 year. They reported that the GCB after 6 months of
storage showed changes in fungal population dynamics, decreased
chromaticity in GCB by bleaching and other changes in quality.
They suggested that the jute sacks should be used to store GCB for
only few months. Currently, plastic bags, impermeable to gases and
moisture, have begun to be used as a lining for jute sacks, especially
during the maritime transport used for export and for prolonged
storage periods (Trubey et al., 2005). In this research, it was pro-
posed that the packaging material be made from HDPE to store GCB
for a prolonged period (>1 year). HDPE has a highly linear structure.
This plastic film is usually milky white or semi-translucent, has low
water vapour permeability and high temperature resistance. HDPE
is used for food and beverage packaging such as bottles for milk
because of it high strength and low cost (Kim and Seo, 2018).
Therefore, the aim of this research was to investigate the effects
of the type of packaging materials on the changes of moisture
content, colour, total phenolics content, antioxidant activity and
chlorogenic acid content of Arabica GCB during 15 months of
storage.
2. Materials and methods
2.1. Sample and storage description
Arabica (Coffea arabica L. cv. Catimor) GCB that were used in this
study, were produced and harvested in Chiang Rai Province in the
north of Thailand. GCB were sun dried for 3 days and stored in a jute
sack (a traditional storage) containing about 31 þ 2 kg of the GCB
and HDPE bag containing about 31 þ 2 kg of the GCB. GCB were
stored within the parchment (endocarp). A storage experiment was
carried out for a period of 15 months, monitored from April 2016 to
June 2017 at a warehouse in Mae Suai District, Chiang Rai province,
Thailand. The ambient conditions in the warehouse were recorded
throughout the storage period. The temperature range was
24.5e27.0  C and the relative humidity 50e93%.
The sampling of GCB in a jute sack was collected from three
different points (top, middle, and bottom) and then, the collection
of the portions were mixed, for an overall take of green coffee bean,
with a minimum mass of 1 kg. The GCB was collected in triplicate
from 3 sacks each month. The sampling GCB in HDPE bag was
randomly collected as well as GCB in a jute sack.
2.2. Moisture content determination
Water content was determined in a convection oven at 105  C
for 16 h, according to the standard ISO method 6673 (2012).
2.3. Colour parameters
GCB were frozen in liquid nitrogen and crushed in a grinder. The
ground samples were sieved through a 0.5 mm mesh. The colour
was determined with the Minolta model CR300 colorimeter by
direct reading of the coordinates L (lightness), a*(redegreen
component) and b* (yelloweblue component).
2.4. Sample extraction
Samples (1 g) of ground coffee were placed in amber bottles and
then 40 mL of 50% methanol plus HCl were added to obtain a final
pH of 2. The bottles were shaken at 25  C for 1 h. After that they
were centrifuged at 2500g for 10 min, and the supernatant was
recovered. Then, 40 mL of 70% acetone were added to the residue
and shaking and centrifugation were repeated. Both extracts were
mixed. Extracts of green coffee were produced in triplicate and
used to determine the total phenolics content, antioxidant capacity
and chlorogenic acid content (Somporn et al., 2011).
2.5. Total phenolics content
The phenolics content was determined by Folin-Ciocalteu as-
says. To prepare the standard solution, 0.5 g of gallic acid was dis-
solved in 10 mL of ethanol and volume adjusted to 100 mL with
distilled water in a volumetric flask. The standard solutions of gallic
acid with concentrations of 50e800 mg/L were used for calibration.
The extract of GCB or standard solution of 0.1 mL was added to test
tube; 7.9 mL of distilled water were then added. The volume of
0.5 mL of Folin-Ciocalteu reagent was added and the mixture was
then swirled in a vortex mixer and incubated for 5 min at room
temperature. The volume of 1.5 mL of sodium carbonate solution
was subsequently added and mixed in a vortex mixer. The solution
was incubated in the dark at room temperature for 60 min. The
absorbance was measured by a spectrophotometer at 765 nm. The
content of total phenolics in crude extract was calculated using
gallic acid standard curve. The value was expressed as mg gallic acid
equivalent (GAE)/g on dry basis (db).
2.6. Chlorogenic acid content
The extract of GCB or standard solution was filtered using
0.45 mm PTFE syringe filters and the filtrates were collected in
HPLC vials for analysis. Chlorogenic acids were determined by the
method of Craig et al. (2016) using HPLC (Agilent 1100 Series),
equipped with C18 column and UVevis detector. The temperature
was maintained at 25  C. Mobile phase A was 0.1% trifluoroacetic
acid (TFA) in water and mobile phase B was acetonitrile. The in-
jection volume was 3 mL. The flow rate was set as 1.5 mL/min. The
gradient mode was set as indicated in Table 1. The detector was set
at 330 nm.
2.7. Determination of antioxidant activity
2.7.1. DPPH assay
The DPPH radical scavenging activity of green coffee beans was
measured using the method adapted from Brand-Williams et al.
(1995). GCB extracts were diluted 20x. Diluted sample or trolox
solution or 95% ethanol (as blank) (0.5 mL) were added with DPPH
Table 1
HPLC gradient program for determination of Chlorogenic acid.
Time (min) A (%) B (%)
0 95 5
10 80 20
12 80 20
15 95 5
15.1 5 95
16.5 5 95
16.6 95 5
19 95 5
Source: Craig et al. (2016).
 P. Tripetch, C. Borompichaichartkul / Journal of Stored Products Research 84 (2019) 101510
solution (5 mL) and mixed in a vortex mixer. The mixtures were
incubated in the dark at room temperature for 30 min. Absorbance
was measured using a spectrophotometer at 515 nm. A standard
curve was plotted with stock solutions of trolox, the concentration
range 0e140 mM. The result was calculated in % inactivation as
shown below:
ðabsorbance of blank e absorbance of sampleÞ
% inhibition ¼ ½ 
absorbance of blank
 100
2.7.2. Ferric reducing antioxidant power (FRAP) assay
The FRAP assay, is presented as ferric to ferrous ion reduction at
low pH causes a coloured ferrous-tripyridyltriazine complex to
form. FRAP values are obtained by comparing the absorbance
change at 593 nm in test reaction mixtures with those containing
ferrous ions in known concentration. To prepare various concen-
trations of trolox standard solution, 500 mM trolox solution was
prepared by dissolving 0.0062 g of trolox in 50 mL of absolute
methanol. The 500 mM trolox solution was then diluted to 100 mM;
10 mL of 500 mM trolox were placed in a volumetric flask and made
up to 50 mL with distilled water. The dilution of trolox standard
solution was ranging between 20 and 140 mM. FRAP reagent was
brought to 37  C in a water bath for 10 min before being used.
Antioxidant activity was estimated by adding 7.5 mL of FRAP so-
lution to 0.5 mL of trolox solutions or samples or distilled water in
test tube and mixing in a vortex mixer. The mixer was held in the
dark at room temperature for 30 min. The absorbance of the
mixture was measured at 593 nm. The antioxidant activity was
calculated using trolox standard curve. The value was expressed as
mM trolox/g dried sample (Benzie and Strain, 1996).
2.8. Statistical analysis
All the experimental data used a completely randomized design
with three and the average results were presented as mean values
with standard deviations. Differences between mean values were
Fig. 1. Changes of moisture content of Arabica green coffee beans stored in a jute sack vs those stored in a HDPE bag. Mean value followed by the same letter for each storage time
do not differ significantly (Tukey's test; p > 0.05).
3
established using Tukey's test. The significance level was based on a
confidence level of 95%. The experimental data were analyzed using
SPSS 22.0 program (SPSS 22.0 software: IBM SPSS, Chicago, IL, USA).
3. Results
After sun drying for 3 days, GCB with the parchment were
packed in a jute sack (a traditional storage) or a HDPE bag. The
packed samples were stored in the warehouse for the whole
duration of the experiment.
3.1. Effects of packaging materials and storage conditions on
moisture content of GCB
The moisture content of the GCB at the beginning of storage was
in the range 7.16e7.83 g/100 g. The moisture content in marketable
green coffee bean should not exceed 12.5% according to the tech-
nical evaluation of identity and quality green coffee beans (Bicho
et al., 2014). Fig. 1 shows the changes in moisture content of GCB
during 15 months of storage. The ambient conditions in the ware-
house between month 3 and 7 were characterised by a high relative
humidity (83e92%) and temperature between 24 and 27  C. The
moisture content of GCB stored in HDPE bag was increasing slightly
until 12 months (Fig. 1). Meanwhile, GCB stored in the jute sack
exhibited a sharp increase of moisture content from about 8 g/100 g
to almost 14 g/100 g and the moisture content reached up to
14.03 ± 0.55 g/100 g after 12 months of storage. At the end of the
storage, the moisture content of GCB was 12.02 g/100 g in jute sack
and 10.28 g/100 g in HDPE bag.
3.2. Effects of packaging material and time of storage on colour of
GCB powder
The colour of the GCB powder allows information of colour
changes inside the bean where it can be related Maillard reaction.
This due to some Maillard products can contribute to functional
property and appearance of the green coffee bean. The quantitative
evaluation of GCB powder colour was based on the value of the L*,
a*, and b* coordinates (Table 2).
4 P. Tripetch, C. Borompichaichartkul / Journal of Stored Products Research 84 (2019) 101510

Table 2
Colour coordinates (L*, a*, b*) of GCB powder from GCB stored in jute sack vs HDPE bag during 15 months of storage.

Storage time (months) Colour coordinates

L* a* b*

Jute sack HDPE bag Jute sack HDPE bag Jute sack HDPE bag

Start 47.22 ± 0.25 aAB 46.81 ± 1.23 aAB 3.08 ± 0.03 aBC 3.05 ± 0.03 aDE 8.48 ± 0.51 aAB 8.52 ± 0.21 aB
1 46.86 ± 0.89 aA 46.58 ± 0.31 aA 3.15 ± 0.10 aCD 3.12 ± 0.12 aE 8.74 ± 0.23 aBC 8.39 ± 0.17 aAB
3 46.30 ± 1.69 aA 47.89 ± 0.92 aAB 2.78 ± 0.12 aA 2.89 ± 0.10 aCD 7.93 ± 0.14 aA 7.68 ± 0.51 aA
4 46.92 ± 1.05 aA 48.27 ± 0.86 aAB 2.86 ± 0.09 aAB 2.94 ± 0.03 aCDE 8.51 ± 0.15 aAB 8.20 ± 0.23 aAB
6 49.63 ± 0.95 aBC 47.85 ± 1.10 aAB 2.86 ± 0.04 aAB 2.87 ± 0.06 aCD 9.42 ± 0.12 aCD 8.32 ± 0.31 bAB
7 51.27 ± 0.65 aCD 47.13 ± 1.04 bAB 2.94 ± 0.06 aABC 2.79 ± 0.11 bBC 9.77 ± 0.14 aDE 8.83 ± 0.08 bBC
10 53.30 ± 0.50 aD 48.45 ± 0.27 bAB 3.22 ± 0.08 aD 2.95 ± 0.06 bCDE 10.15 ± 0.39 aDE 8.73 ± 0.19 bBC
11 52.10 ± 0.70 aCD 48.94 ± 0.36 bB 3.15 ± 0.13 aCD 2.92 ± 0.07 bCDE 10.33 ± 0.31 aE 8.71 ± 0.31 bBC
12 51.63 ± 0.89 aCD 49.41 ± 1.28 bAB 3.09 ± 0.14 aBC 2.66 ± 0.04 bAB 10.53 ± 0.19 aEF 9.45 ± 0.34 bCD
15 52.24 ± 1.05 aD 48.02 ± 1.35 bAB 3.01 ± 0.02 aABC 2.53 ± 0.09 bA 11.32 ± 0.31 aF 10.12 ± 0.34 bD

Means within a column for each storage time with the same upper case letters are not significantly different (Tukey's test; p > 0.05).
Means within a row for each type of packaging material with the same lower case letters are not significantly different (Tukey's test; p > 0.05).

The GCB stored in HDPE bag, show only a small colour change
during 15 months of storage. The value of colour coordinates (L*, a*
and b*) of the GCB stored in HDPE bag during 10 months of storage
were not significantly different (p > 0.05) (Table 2). In contrast, GCB
stored in jute sack exhibited an increase of L*, and b* values which
means increase in the lightness and the yellow colour of the beans
at the end of the 15 months storage period. At the end of storage,
changes in the colour coordinates of GCB were observed in both,
jute sack and HDPE bag.
3.3. Effects of packaging materials and time of storage on total
phenolics content
Phenolic compounds, sugars, proteins and amino acids are
important aroma precursors present in green coffee beans and
play an essential role in coffee aroma formation (Lee et al. 2015). At
the beginning of storage, the phenolics content of GCB was
40.14 ± 1.11 mg GAE/g db. Fig. 2(a) shows total phenolics content of
GCB stored in two types of packaging materials. The 4 months
storage did not show significant differences (p > 0.05) in total
phenolics content of GCB stored in a jute sack or HDPE bag. After
storage of GCB for 6 months, a significant difference of phenolic
contents was observed between GCB packaged in jute sack and
HDPE bag until the end of 15 months of storage. After 11 months of
storage, the phenolics content of GCB in a jute sack increased more
than that in HDPE bag and this occurred between 12 and 15 months
of storage.
3.4. Effects of packaging materials and time of storage on the
chlorogenic acids content
Chlorogenic acids are the main phenolic compounds in coffee,
which may account for up to 12% of the dry matter of green coffee
beans and are an inexpensive source of dietary phenol (Ky et al.
2001; Belay and Gholap, 2009).
At the beginning of storage, the chlorogenic acids content of GCB
stored in a jute sack and HDPE bag was 43.01 ± 0.52 and
41.64 ± 0.21 mg/g db, respectively, see Fig. 2(b). During storage,
chlorogenic acids content of GCB slowly decreased along with
storage time but rapidly increased at 7e11 months then decreased
sharply after 11 months of storage. However, chlorogenic acids of
GCB in jute sack was lower than HDPE bag significantly. At the end
of 15 months of storage, the chlorogenic acids content of GCB stored
in jute sack and HDPE bag was 36.90 ± 0.09 and 45.43 ± 0.17 mg/g
db, respectively. GCB in jute sack has markedly decrease in
chlorogenic acids, especially after 10 months storage.
3.5. Effects of packaging materials and storage time on the
antioxidant activity
Antioxidant properties of GCB were assessed by DPPH (radical-
scavenging activity) and FRAP (ferric reducing antioxidant power)
assays. The DPPH assay is based on a single-electron transfer re-
action. This assay is widely used to investigate the antioxidant
potential of food and beverages (Somporn et al., 2011; Stelmach
et al., 2015; Jeszka-Skowron et al., 2016). The GCB stored in HDPE
bag showed higher antioxidant activity than the GCB stored in jute
sack during 10 months of storage (Fig. 2 (c)). After 11 months and
until the end of storage (15 months), GCB in a jute sack showed
higher antioxidant activity than GCB in HDPE bag. This increasing is
probably due to chemical reactions in GCB that may be due to
enzymatic and non-enzymatic oxidation during storage which are
resulted from fluctuation of the moisture content. The FRAP assay
showed similar results as the DPPH assay, especially for GCB stored
in jute bag (Fig. 2 (d)).
4. Discussion
The comparison of effects of jute sack and HDPE bag on the
quality of Arabica green coffee beans during 15 months of storage
had showed some interesting result. The result demonstrates that
the HDPE bag can preserve the moisture content (7.83e10.28 g/
100 g) of arabica green coffee bean during the storage periods not
exceed 12.5% (commercial requirement) according to the technical
evaluation of identity and quality green coffee beans (Bicho et al.
2014).
The results imply that the HDPE bag can protect GCB from
fluctuation of ambient humidity. Since HDPE film has low vapour
permeability that allow a small uptake of water from the envi-
ronment while GCB in jute sack uptakes moisture more than GCB in
HDPE. HDPE has a water vapour transmission rate in range 5e12 g/
m2∙day and excellent water resistance (Emblem and Emblem,
2012; Kim and Seo, 2018). Thus, it can help to maintain the mois-
ture content in GCB during storage. In contrast to that, the jute
fabric has allowed transmission of water vapour present in ambient
air to the porous GCB (Bore
m et al. 2013). As a result, GCB adsorb
water vapour from the air. Therefore, the moisture content of GCB
stored in jute sack increased more than in GCB stored in HDPE bag
which is a drawback and likely to cause a negative effect on the
quality parameters (physicochemical properties and sanitary sta-
tus) in GCB (Broissin-Vargas et al., 2018).
The changing of GCB powder color in jute sack may be related to
moisture content increase in the beans. The water content increase
 P. Tripetch, C. Borompichaichartkul / Journal of Stored Products Research 84 (2019) 101510
Fig. 2. (a) Total phenolics content (TPC) (b) Chlorogenic acid content (c) DPPH radical
scavenging activity and (d) Ferric reducing antioxidant power (FRAP) of Arabica green
coffee beans packaged in jute sack vs HDPE bag during 15 months of storage. Mean
value followed by the same letter for each storage time do not differ significantly
(Tukey's test; p > 0.05).
in the green coffee during storage produces undesirable changes in
the physical-chemical composition of the beans (Ribeiro et al.,
2011). According to Ribeiro et al. (2011), the coffee stored in jute
sacks exhibited the highest solute leakage and the blue coloration
was loss highest at the end of the storage period (12 months). As
HDPE film has a low vapour permeability, the moisture content of
GCB is relatively stable and hence the colour coordinate values
remain unaffected during storage (Ferreira et al., 2018). The jute
5
fibre has allowed transmission of water vapour and, as a result, the
colour of GCB stored in jute sack had changed more than that of
GCB in HDPE bag. The colour of GCB powder in jute sack has
increasing in brownish and yellowish which could be a conse-
quence of Maillard reaction. In addition, the colour variation in
green coffee beans is a strong indication of the occurrence of
oxidative processes and natural enzymatic biochemical trans-
formations that will alter the composition of the precursors
responsible for the flavour and aroma of the beans, resulting in
reduced beverage quality (Ribeiro et al., 2011; Bore
m et al., 2013).
The total phenolics content of GCB in both packaging materials
did not show significant differences (p > 0.05) during storage for 4
months. However, after 6 months of storage, total phenolic con-
tents of GCB in jute sack decreased but increased again after 11
months storage and were observed a significant difference be-
tween GCB packaged in a jute sack and HDPE bag until the end of
storage. The stability of phenolic compounds in food and bever-
ages is influenced by many external factors such as light, different
storage temperature and exposure to air (Van der Sluis et al.,
2005). The change in the composition of compounds during GCB
storage may be due to disintegration processes of biomembranes
that take place within the lipid phase (Selmar et al., 2008). For
HDPE, a slightly increase of phenolic compounds was observed till
month 7 and then a reduction of phenolic compounds was
observed after that and it seem to remain constant during
12e15 month at the similar value of phenolic compound found at
the beginning. Therefore, HPDE bag maintained reasonable
amount of phenolic compounds as well as antioxidant activities
which followed the trend of phenolic compounds (Fig. 2(c) and d).
The result also show that HDPE bag can preserve amount of the
chlorogenic acid in green coffee beans (GCB) better than a jute sack
during storage.
As the change in the composition of phenolic compounds in
GCB of jute sack after storage for 6 months in a warehouse without
ambient air control, was decreased and increased at the last four
months of storage which is coincided with reduction of chloro-
genic acid and increasing in brownish of its GCB powder. Accord-
ing to Fig. 2(b), the chlorogenic acids content of GCB stored in jute
sack is lower than in HDPE bag during 15 months of storage and
reduced sharply at last 5 months of storage. Given a high perme-
ability of jute fabric to water vapour and gases, unstable of mois-
ture content was observed in its GCB. Therefore, this fluctuation of
moisture content may trigger decomposition of chlorogenic acids.
The chlorogenic acid may have been converted or decomposed to
other small polyphenol compounds that make an increasing in
number of polyphenol compounds and some of them may
exhibited strong antioxidant properties in DPPH or FRAP mea-
surement that may resulting in increasing of both antioxidant
properties of GCB in jute sack during month 10e15 of final storage
time (Fig. 2(a, c, d)). The main group of chlorogenic acid found in
green coffee beans include caffeoylquinic acid, dicaffeoylquinic
acids, feruloylquinic acid, p-coumaroylquinic acid and mixed di-
esters of caffeic and ferulic asics with quinic acid and during coffee
processing when there is changes of temperature and moisture
that can transform part of chlorogenic acid into quinolactones and,
along with other compounds, melannoidins (Farah and Donangelo,
2006). The changes of the chlorogenic acids content during storage
probably occurred due to enzymatic and non-enzymatic oxidation.
The 5-O-caffeoylquinic acid (5-CQA) is the main isomer of
chlorogenic acid accounting for about 56e62% of total chlorogenic
acids content (Farah and Donangelo, 2006; Komes and Busi
c,
2014). The 5-CQA content may have decreased due to the
involvement of this compound in various oxidation reactions, such
as lipid oxidation, since phenolic compounds are well known
radical scavengers (Rodrigues et al. 2014; Rendo
n et al., 2014). The
6 P. Tripetch, C. Borompichaichartkul / Journal of Stored Products Research 84 (2019) 101510
reactive oxygen species (ROS) reactions which damage the cell
structure are the most common ones. They may lead to the for-
mation of quinones due to contact between the enzymes (mono-
phenolase, o-diphenolase and laccase) and the substrates
(chlorogenic acids). Furthermore, the decrease in the concentra-
tion of 5-CQA suggests that it acted as an antioxidant, minimising
protein and lipid oxidation (Rendo
n et al., 2014). Chlorogenic acids
are the main phenolic compounds in coffee, which may account for
up to 12% of the dry matter of green coffee beans. During storage
periods, the chlorogenic acids, may have been converted to other
compounds, probably occurred due to enzymatic and non-
enzymatic oxidation, which may be related the trends of chang-
ing of phenolics content and antioxidant activities of GCB in both
types of packaging materials along the storage periods. From this
study, the antioxidant activity of GCB in HDPE bag was higher
than those of the GCB stored in a jute sack during 10 months of
storage. After 11 months and until the end of storage (15 months),
GCB in a jute sack showed higher antioxidant activity than GCB in
HDPE bag. These newly formed compounds may exhibit antioxi-
dant properties, although the original chlorogenic acid may be
degraded, there is forming of new compounds that in overall make
the autoxidation activity of GCB in jute sack increased. However,
the exact composition of the polyphenolic compounds responsible
for the antioxidant activity requires further studies to clarify this
phenomenon.
In further steps, chlorogenic acids play an important role in the
formation of roasted coffee flavour which contribute to the final
acidity (Trugo and Macrae, 1984) and have a marked influence in
determining coffee cup quality (Farah et al., 2006). A low con-
centration of chlorogenic acids contributes to the bitter taste
while a high concentration contributes to the sour taste (Garg,
2016).
Antioxidant properties measured by mechanisms of DPPH and
FRAP of GCB in jute sack exhibited the same trend with its phenolic
content that its value lower than GCB in HDPE and decreasing
during the storage time until 11 months and after than sharply
increased. Therefore it is important to investigate more on the
point where new formed compounds can overtake the original
present of bioactive compounds and these information can allow
us to design a suitable process or storage conditions for specific
purposes.
5. Conclusion
The type of packaging material is important and needs to be
considered carefully when is used to store the GCB for a long period
of time. The jute sack is a traditional and frequently used receptacle
to store GCB because it is readily adaptable to small-scale trading, is
low cost and can be re-used. The HDPE bag is an alternative pack-
aging material that exhibits good barrier properties against water
vapour migration. This study has investigated the effects of these
two packaging materials on moisture content, colour, total phe-
nolics content, chlorogenic acids content and antioxidant activity of
GCB during a 15 months storage period. It appears that with regard
to stabilization of moisture content and colour, the HDPE is suitable
for storage over a long period more than 10 months. In fact,
regarding to activities of bioactive compounds, unstable conditions
may promote favorable conditions of formation of new bioactive
compounds during storage. GCB stored in jute sack gave a higher
amount of phenolic compounds and consequently, exhibits a
higher antioxidant activity than HDPE bags beyond 1 year of stor-
age. However, to control amount or activities of polyphenol com-
pounds, the exact composition of the polyphenol compounds
responsible for the higher antioxidant activity requires further
studies as well of increasing time of storage.
Acknowledgements
This research was financially supported by Ratchadapisek
Somphot fund for Postdoctoral Fellowship, and Emerging Process
for Food Functionality Design (EPFFD) research unit, Department of
Food Technology, Faculty of Science, Chulalongkorn University.
Appendix A. Supplementary data
Supplementary data to this article can be found online at
https://doi.org/10.1016/j.jspr.2019.101510.
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