V ARIATIo'N FOR GREEN BEAN CAFFEINE, CHLOROGENIC ACID, SUCROSE AND TRIGOLLINE CONTENTS AMONG ETHIOPIAN ARABICA COFFEE ACCESSIONS

Abstract

Green bean biochemical composition affects cup quality. However, the green bean
biochemical composition· of coffee accessions grown in northwestern Ethiopia was unknown.
Therefore, this study was conducted to assess the presence of green bean biochemical composition
variation among 42 Coffea arabica L accessions. Caffeine, chlorogenic add, sucrose and trigonelline were
extracted from dry processed green beans of 42 arabica coffee accessions grown at Finoteselam coffee
trial site, northwestern Ethiopia and quantified with HPLC. Accessions were significantly different in
green bean caffeine, chlorogenic acid, sucrose and trigonelline contents and values ranged from 0.91-
1.32,2.34-4.67,5.30-8.98 and 1.04-1.71 percent in dry weight basis, respectively. F35, 7440, 491, 38191,
991 and 1681 had relatively low «1.00%) caffeine content and seem valuable to develop low caffeine
coffee variety. Coffee berry disease resistant accessions, 74112 and 74158, had relatively higher green
bean chlorogenic acid content indicating the association. Ageze is known for better cup quality and had
the highest green bean sucrose content. Therefore, accessions are diverse in green bean biochemical
composition and knowledge of green bean biochemical composition seems helpful to develop varieties
with desirable cup quality and disease resL.'ltance.