Fermentation of Green Coffee Bean with Rhizopus oryzae and Its Biochemical Properties

Abstract

Coffee is one of the most popular beverages in the world with its health benefits. In this study, Rhizopus oryzae was used for the fermentation of green coffee beans. The L-carnitine content in regular and fermented coffee was determined using LC-MS method. Compared to regular coffee, the fermented coffee extract produced L-carnitine. Based on the L-carnitine content, the optimum period for fermentation by Rhizopus oryzae was determined. The total phenol content in fermented coffee was increased 1.2 times than regular coffee. In an analysis using HPLC, the content of chlorogenic acid, caffeine and trigonelline were almost same in both regular and fermented coffee. The fermented coffee has the potential to be utilized as a functional nutrients fortified beverage.