Table 3.

Values for total and individual CQAs, caffeic acid, caffeine, trigonelline, and p-coumaric acid of coffee beans from C. arabica cv. Icatu collected at 25°C, and within the ranges of 30–35 and 36–40°C (diurnal temperatures).

		Diurnal temperature at bean harvest
Parameter	[CO2] (μL L-1)	25°C	30–35°C	36–40°C
5-CQA	380	31.5 ± 1.4 aA	30.7 ± 1.5 aA	28.0 ± 1.3 aA
(mg g-1 DW)	700	30.6 ± 1.6 aA	30.1 ± 1.2 aA	25.4 ± 0.6 bA
4-CQA	380	2.94 ± 0.14 cA	3.99 ± 0.27 bA	7.01 ± 0.54 aA
(mg g-1 DW)	700	3.08 ± 0.28 cA	4.70 ± 0.22 bA	6.19 ± 0.29 aB
3-CQA	380	2.21 ± 0.13 cA	3.91 ± 0.45 bB	8.82 ± 0.13 aA
(mg g-1 DW)	700	2.51 ± 0.22 cA	5.06 ± 0.25 bA	8.24 ± 0.24 aA
Total CQAs	380	36.7 ± 1.4 bA	38.6 ± 1.4 abA	43.9 ± 1.3 aA
(mg g-1 DW)	700	36.2 ± 1.5 aA	39.9 ± 1.4 aA	39.8 ± 0.8 aB
Caffeic acid	380	0.083 ± 0.003 aA	0.073 ± 0.007 abB	0.065 ± 0.006 bA
(mg g-1 DW)	700	0.083 ± 0.007 aA	0.090 ± 0.004 aA	0.074 ± 0.004 aA
Caffeine	380	11.3 ± 0.6 bA	13.8 ± 0.4 aA	13.0 ± 0.6 abA
(mg g-1 DW)	700	11.6 ± 0.6 aA	10.2 ± 0.6 abB	9.5 ± 0.4 bB
Trigonelline	380	10.9 ± 0.7 cA	14.1 ± 0.7 bA	17.5 ± 1.2 aA
(mg g-1 DW)	700	10.1 ± 0.7 bA	13.7 ± 0.6 aA	14.9 ± 0.4 aB
p-Coumaric acid	380	0.538 ± 0.055 cA	0.964 ± 0.068 aA	0.740 ± 0.071 bA
(mg g-1 DW)	700	0.703 ± 0.027 aA	0.602 ± 0.029 aB	0.561 ± 0.049 aB

For each parameter, the mean values ± SE (n = 5, performing two replicates of five plants) followed by different statistical indexes express significant differences between temperatures for the same CO₂ treatment (a, b, c), or between CO₂ treatments within each temperature (A, B). Two-way ANOVA depicted significant changes for temperature, [CO₂], and their interaction for total CQAs, caffeine, trigonelline, and p-coumaric acid; significant differences were found for temperature and [CO₂] on 4-CQA, whereas for 5-CQA, 3 CQA, and caffeic acid only temperature promoted significant changes.