A comparison was made between the green seeded Mundo Novo and the yellow seeded Cera cultivars of Coffea arabica, in order to determine the components responsible for the green color of the endosperm. Both cultivars produce beverage of good quality. Chlorophylls, flavonoids, total diterpens, chlorogenic acid, and K, Ca, Mg, Fe and B ions were determined in beans of both cultivars. No differences between cultivars were found on these component contents, what suggests that the green color may be due to other compounds or that the Cera endosperm may have an inhibitor component of the green color of the coffee beans.
Coffea arabica; cultivars Mundo Novo and Cera; flavonoids; diterpens; chlorogenic acid; chlorophyll; ions