Complex Profiling of Roasted Coffee Based on Origin and Production Scale

Coffee is one of the most popular beverages in world due to its flavor, aroma, energy content, and complex nutritional profile. Many factors affect coffee’s characteristics, including origin, storage, roasting conditions. In this context, study analyzes 100% Arabica medium-roasted coffee from six countries (El Salvador, Guatemala, Brazil, Democratic Republic Congo, Ethiopia, Colombia) assess total polyphenols, individual antioxidant capacity, hydro- liposoluble vitamins, PAHs using analytical techniques such as high-performance liquid chromatography (HPLC), FT-NIR spectrometry, UV-VIS spectrophotometry, photochemiluminescence. A 67 samples were collected Romanian general specialty stores. According study, composition varies by pedo-climatic store (general or specialty). The highest values for capacity obtained Ethiopian coffee. lipids proteins El Salvador B1 B2 B3 B6 α- β-tocopherol D. R. Ethiopia. Specialty had significantly higher levels than all investigated parameters. All analyzed within maximum allowed set regulations concerning food contaminants.