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<p>Coffee, one of the most widely consumed beverage globally, is derived from seeds of Coffea species, primarily <i>Coffea arabica</i> and <i>Coffea canephora</i>. Coffee beans are rich in bioactive compounds, including alkaloids (e.g., caffeine, trigonelline), phenolic acids (e.g., chlorogenic acids), diterpenes, amino acids, and trace minerals. These constituents contribute not only to its sensory characteristics but also to its health benefits, such as, antioxidant, anti-inflammatory, and neuroprotective activities. This review critically investigates the intricate chemical composition, diverse processing, and physiological properties of coffee beans. Key topics discussed includes molecular constituents of green beans, emphasizing on compositional variations, influenced by species, cultivation practices, and post-harvest handling. The impact of emerging processing techniques- including digestion, anaerobic fermentation, drying, and brewing on flavor development and bioactive stability is also discussed. Roasting, as a key thermal process, is highlighted for its role in Maillard reactions, flavor development and degradation of polyphenols. The review also discusses the physiological functions of key compounds in coffee and their effect on human health in conjunction with the valorization of coffee by-products, for their use food, cosmetic, and pharmaceutical applications. By integration compositional chemistry, processing techniques and functional use, this review offers a comprehensive view on the use of coffee as both a sensory and bio functional matrix with diverse health benefits.</p>

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Coffee beans chemical composition, processing and physiological nature: a comprehensive review

  • 期刊论文

  • 发表日期：

    2025年9月23日

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  • Muhammad Asadullah,
  • Ali Ikram,
  • Oshin Sahni,
  • Musarrat Rasheed,
  • Zunair Abdullah,
  • Soumya V. Menon,
  • Jadhav Balaji,
  • Ammar Ahmad khan,
  • Fakhar Islam,
  • Anam Zubair,
  • Abdela Befa Kinki

摘要

Coffee, one of the most widely consumed beverage globally, is derived from seeds of Coffea species, primarily Coffea arabica and Coffea canephora. Coffee beans are rich in bioactive compounds, including alkaloids (e.g., caffeine, trigonelline), phenolic acids (e.g., chlorogenic acids), diterpenes, amino acids, and trace minerals. These constituents contribute not only to its sensory characteristics but also to its health benefits, such as, antioxidant, anti-inflammatory, and neuroprotective activities. This review critically investigates the intricate chemical composition, diverse processing, and physiological properties of coffee beans. Key topics discussed includes molecular constituents of green beans, emphasizing on compositional variations, influenced by species, cultivation practices, and post-harvest handling. The impact of emerging processing techniques- including digestion, anaerobic fermentation, drying, and brewing on flavor development and bioactive stability is also discussed. Roasting, as a key thermal process, is highlighted for its role in Maillard reactions, flavor development and degradation of polyphenols. The review also discusses the physiological functions of key compounds in coffee and their effect on human health in conjunction with the valorization of coffee by-products, for their use food, cosmetic, and pharmaceutical applications. By integration compositional chemistry, processing techniques and functional use, this review offers a comprehensive view on the use of coffee as both a sensory and bio functional matrix with diverse health benefits.