Document Type : Research Paper
Abstract
The aim of the current study is to determine the effect of storing green Brazilian coffee in open conditions on the concentration of phenolic compounds. The moisture content of the coffee was adjusted to 5, 10, and 15%, then cardamom was added in the following concentrations: 0, 0.5, and 1.5%. The control treatment was free of cardamom powder. Samples were then stored for periods of 2, 4, and 6 months. The temperature and relative humidity of the samples were measured during storage periods relative to their monthly averages. Total phenolic compounds were determined for all coffee treatments. The results showed that the monthly averages of temperature and relative humidity during storage periods varied from one month to another and the averages ranged between 28.55 - 38.17 °C and 44.85 - 55.28%.
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