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Sample records for roasted coffee beans

  1. Ion beam analysis of ground coffee and roasted coffee beans

    International Nuclear Information System (INIS)

    Debastiani, R.; Santos, C.E.I. dos; Yoneama, M.L.; Amaral, L.; Dias, J.F.

    2014-01-01

    The way that coffee is prepared (using roasted ground coffee or roasted coffee beans) may influence the quality of beverage. Therefore, the aim of this work is to use ion beam techniques to perform a full elemental analysis of packed roasted ground coffee and packed roasted coffee beans, as well as green coffee beans. The samples were analyzed by PIXE (particle-induced X-ray emission). Light elements were measured through RBS (Rutherford backscattering spectrometry) experiments. Micro-PIXE experiments were carried out in order to check the elemental distribution in the roasted and green coffee beans. In general, the elements found in ground coffee were Mg, P, S, Cl, K, Ca, Ti, Mn, Fe, Cu, Zn, Rb and Sr. A comparison between ground coffee and grinded roasted beans shows significant differences for several elements. Elemental maps reveal that P and K are correlated and practically homogeneously distributed over the beans

  2. Ion beam analysis of ground coffee and roasted coffee beans

    Energy Technology Data Exchange (ETDEWEB)

    Debastiani, R., E-mail: rafa_debas@yahoo.com.br; Santos, C.E.I. dos; Yoneama, M.L.; Amaral, L.; Dias, J.F.

    2014-01-01

    The way that coffee is prepared (using roasted ground coffee or roasted coffee beans) may influence the quality of beverage. Therefore, the aim of this work is to use ion beam techniques to perform a full elemental analysis of packed roasted ground coffee and packed roasted coffee beans, as well as green coffee beans. The samples were analyzed by PIXE (particle-induced X-ray emission). Light elements were measured through RBS (Rutherford backscattering spectrometry) experiments. Micro-PIXE experiments were carried out in order to check the elemental distribution in the roasted and green coffee beans. In general, the elements found in ground coffee were Mg, P, S, Cl, K, Ca, Ti, Mn, Fe, Cu, Zn, Rb and Sr. A comparison between ground coffee and grinded roasted beans shows significant differences for several elements. Elemental maps reveal that P and K are correlated and practically homogeneously distributed over the beans.

  3. Caffeine Extraction from Raw and Roasted Coffee Beans.

    Science.gov (United States)

    Chiang, Donyau; Lin, Chih-Yang; Hu, Chen-Ti; Lee, Sanboh

    2018-04-01

    Coffee is a stimulant, psychoactive, popular daily beverage, and its caffeine affects human physiological health and behavior. These important issues prompted us to study caffeine extraction from both the raw and roasted coffee beans of 3 types at different temperatures. A hemispheric model is developed to simulate the extraction process of the caffeine from the coffee beans of hemisphere is proposed. The experimental data are in good agreement with the predicted model. The effective diffusivities of caffeine in both the raw and roasted beans increase with temperature in all 3 types. An incubation period, decreasing with increasing temperature, is observed in all samples studied. Caffeine extraction in roasted beans is more rapid than that for the raw beans and the time difference is significant at low temperatures. In both the raw and roasted samples, caffeine diffusion in the raw beans and the incubation behavior are thermally activated processes. Single activation energies are obtained for diffusion within the extraction temperature range for all beans tested with the exception of one type of the coffee beans, Mandheling, which exhibits 2 activation energies in raw samples. The surface energies of the epidermis of the raw beans and roasted beans obtained from the contact angle measurements are used to interpret the difference of incubation periods. This study has a potential application to the decaffeinated coffee industry.Caffeine affects human physiological health and behavior so that caffeine extraction from coffee beans of different types at different temperatures is important for product refining and customers. © 2018 Institute of Food Technologists®.

  4. Effect of edible coating on the aromatic attributes of roasted coffee beans.

    Science.gov (United States)

    Rattan, Supriya; Parande, A K; Ramalakshmi, K; Nagaraju, V D

    2015-09-01

    Coffee is known throughout the world for its distinct aroma and flavour which results from a number of volatile compounds present in it. It is very difficult to arrest the aromatic compounds once the roasting process is complete and it becomes even more challenging to store the beans for a longer time with the retained volatiles as these compounds are easily lost during industrialized processing such as the grinding of roasted coffee beans and storage of ground coffee. Thus, an attempt was made to minimise the loss of volatile from roasted coffee beans by coating with Carboxymethyl cellulose (CMC), Hydroxypropylmethyl cellulose (HPMC) and Whey protein concentrate. Coffee volatiles were analysed by Gas chromatography and 14 major compounds were identified and compared in this study. Results showed an increase in the relative area of major volatile compounds in coated roasted coffee beans when compared with unroasted coffee beans for consecutive two months. Moreover, effect of coating on textural properties and non-volatiles were also analysed. The results have indicated that edible coatings preserve the sensory properties of roasted coffee beans for a longer shelf life and cellulose derivatives, as an edible coating, exhibited the best protecting effect on roasted coffee beans.

  5. MENENTUKAN KOMBINASI OPTIMAL PARAMETER COFFEE ROASTING UNTUK MENDAPATKAN ROASTED BEAN DENGAN TINGKAT KEMATANGAN MEDIUM ROAST MENGGUNAKAN METODE TAGUCHI

    Directory of Open Access Journals (Sweden)

    Arya Anantama R

    2015-11-01

    Full Text Available Penelitian dilakukan dengan Metode Taguchi untuk menentukan kombinasi optimal dari parameter coffeeroasting. Parameter yang diteliti adalah lamanya waktu roasting sebagai faktor A dan volume biji total untuk sekali proses roasting sebagai faktor B.Eksperimen dilakukan dengan tiga level dan tiga nilai untuk masing-masing faktor. Dari hasil Eksperimen Taguchi didapatkan bahwa level faktor yang memberikan pengaruh yang signifikan terhadap roasted bean adalah faktor A pada level 2 dan faktor B pada level 1. Berdasarkan nilai rata-rata roastedbean dan nilai SNR yang dihasilkan, terlihat bahwa faktor A2 (75 menit dan faktor B1 (2 kg menghasilkan nilai rata-rata roasted bean sesuai dengan nilai yang dituju. Eksperimen Konfirmasi dilakukan dengan menggunakan parameter yang dianggap terbaik. Hasil Eksperimen Konfirmasi menunjukkan kombinasi fakor A2 dengan B1 merupakan kombinasi yang optimal untuk mendapatkan roasted bean kualitas premium. Kata Kunci : coffee roasting; kopi, taguchi; roasted bean Abstract The research is done using Taguchi Method to determine optimum combination of coffee roasting parameters. These parameters consist of roasting time as factor A and total volume of every roasting process as factor B.Experiment is conducted within three levels and three values for each factor. Taguchi Method result shows that significant influence toward roasted bean comes from level 2 on factor A and level 1 on factor B. Based on average value of roasted bean and SNR value, factor A2 (75 minutes and factor B1 (2 kg produced average value of roasted bean in accordance to set value. Confirmation experiment is performed with parameters that are most suitable. The result of confirmation experiment shows combination of A2 and B1 as optimum combination to exercise premium quality roasted bean. Keyword : coffee roasting; coffe; taguchi; roasted bean

  6. Assessing polyphenols content and antioxidant activity in coffee beans according to origin and the degree of roasting

    Science.gov (United States)

    Dybkowska, Ewa; Sadowska, Anna; Rakowska, Rita; Dębowska, Maria; Świderski, Franciszek; Świąder, Katarzyna

    The roasting stage constitutes a key component in the manufacturing process of natural coffee because temperature elicits changes in bioactive compounds such as polyphenols and that Maillard-reaction compounds appear, thus affecting the product’s sensory and antioxidant properties. Actual contents of these compounds may depend on which region the coffee is cultivated as well as the extent to which the beans are roasted To determine polyphenols content and antioxidant activity in the ‘Arabica’ coffee type coming from various world regions of its cultivation and which have undergone industrial roasting. Also to establish which coffee, taking into account the degree of roasting (ie. light, medium and strong), is nutritionally the most beneficial The study material was natural coffee beans (100% Arabica) roasted to various degrees, as aforementioned, that had been cultivated in Brazil, Ethiopia, Columbia and India. Polyphenols were measured in the coffee beans by spectrophotometric means based on the Folin-Ciocalteu reaction, whereas antioxidant activity was measured colourimetrically using ABTS+ cat-ionic radicals Polyphenol content and antioxidant activity were found to depend both on the coffee’s origin and degree of roasting. Longer roasting times resulted in greater polyphenol degradation. The highest polyphenol concentrations were found in lightly roasted coffee, ranging 39.27 to 43.0 mg/g, whereas levels in medium and strongly roasted coffee respectively ranged 34.06 to 38.43 mg/g and 29.21 to 36.89 mg/g. Antioxidant activity however significantly rose with the degree of roasting, where strongly roasted coffee had higher such activity than lightly roasted coffee. This can be explained by the formation of Maillard-reaction compounds during roasting, leading then to the formation of antioxidant melanoidin compounds which, to a large extent, compensate for the decrease in polyphenols during roasting Polyphenols levels and antioxidant activities in the

  7. Modeling and validation of heat and mass transfer in individual coffee beans during the coffee roasting process using computational fluid dynamics (CFD).

    Science.gov (United States)

    Alonso-Torres, Beatriz; Hernández-Pérez, José Alfredo; Sierra-Espinoza, Fernando; Schenker, Stefan; Yeretzian, Chahan

    2013-01-01

    Heat and mass transfer in individual coffee beans during roasting were simulated using computational fluid dynamics (CFD). Numerical equations for heat and mass transfer inside the coffee bean were solved using the finite volume technique in the commercial CFD code Fluent; the software was complemented with specific user-defined functions (UDFs). To experimentally validate the numerical model, a single coffee bean was placed in a cylindrical glass tube and roasted by a hot air flow, using the identical geometrical 3D configuration and hot air flow conditions as the ones used for numerical simulations. Temperature and humidity calculations obtained with the model were compared with experimental data. The model predicts the actual process quite accurately and represents a useful approach to monitor the coffee roasting process in real time. It provides valuable information on time-resolved process variables that are otherwise difficult to obtain experimentally, but critical to a better understanding of the coffee roasting process at the individual bean level. This includes variables such as time-resolved 3D profiles of bean temperature and moisture content, and temperature profiles of the roasting air in the vicinity of the coffee bean.

  8. The effect of bean origin and temperature on grinding roasted coffee

    Science.gov (United States)

    Uman, Erol; Colonna-Dashwood, Maxwell; Colonna-Dashwood, Lesley; Perger, Matthew; Klatt, Christian; Leighton, Stephen; Miller, Brian; Butler, Keith T.; Melot, Brent C.; Speirs, Rory W.; Hendon, Christopher H.

    2016-01-01

    Coffee is prepared by the extraction of a complex array of organic molecules from the roasted bean, which has been ground into fine particulates. The extraction depends on temperature, water chemistry and also the accessible surface area of the coffee. Here we investigate whether variations in the production processes of single origin coffee beans affects the particle size distribution upon grinding. We find that the particle size distribution is independent of the bean origin and processing method. Furthermore, we elucidate the influence of bean temperature on particle size distribution, concluding that grinding cold results in a narrower particle size distribution, and reduced mean particle size. We anticipate these results will influence the production of coffee industrially, as well as contribute to how we store and use coffee daily. PMID:27086837

  9. The effect of bean origin and temperature on grinding roasted coffee

    Science.gov (United States)

    Uman, Erol; Colonna-Dashwood, Maxwell; Colonna-Dashwood, Lesley; Perger, Matthew; Klatt, Christian; Leighton, Stephen; Miller, Brian; Butler, Keith T.; Melot, Brent C.; Speirs, Rory W.; Hendon, Christopher H.

    2016-04-01

    Coffee is prepared by the extraction of a complex array of organic molecules from the roasted bean, which has been ground into fine particulates. The extraction depends on temperature, water chemistry and also the accessible surface area of the coffee. Here we investigate whether variations in the production processes of single origin coffee beans affects the particle size distribution upon grinding. We find that the particle size distribution is independent of the bean origin and processing method. Furthermore, we elucidate the influence of bean temperature on particle size distribution, concluding that grinding cold results in a narrower particle size distribution, and reduced mean particle size. We anticipate these results will influence the production of coffee industrially, as well as contribute to how we store and use coffee daily.

  10. Changes of sour taste and the composition of carboxylic acids induced in brewed coffee by γ-irradiation on green beans and storage of roast beans

    International Nuclear Information System (INIS)

    Tomoda, Goro; Matsuyama, Jun; Nagano, Akiko; Namatame, Mitsuko; Morita, Yoshiaki.

    1980-01-01

    Brazil santos green coffee beans were irradiated with 60 Co-γ rays at doses of 0, 0.05, 0.5 and 1.5 Mrad respectively and changes of the composition of carboxylic acids in roast beans were analyzed by means of GLC together with those of the organoleptic properties of roast beans during storage by use of the cup testing. The total acid content immediately after roasting was about 6,000 mg/100 g (roast beans) and the composition of carboxylic acids was as follows. Chlorogenic acid: hydroxy-carboxylic acids: mono-carboxylic acid: others = 73 : 18 : 7 : 2. Fresh coffee flavour was influenced markedly especially in acid taste by both irradiation of γ-rays on green beans and storage of roast beans, because of the change of above acids composition. On γ-ray irradiation, the change of the acid composition were more clear than that of stored roast beans. Therefore, the quality of γ-irradiated coffee beans seems to be closely associated with the ratio of hydroxy-carboxylic acids mg/ monocarboxylic acids mg, but little with total acid content. (author)

  11. Development of Noninvasive Classification Methods for Different Roasting Degrees of Coffee Beans Using Hyperspectral Imaging.

    Science.gov (United States)

    Chu, Bingquan; Yu, Keqiang; Zhao, Yanru; He, Yong

    2018-04-19

    This study aimed to develop an approach for quickly and noninvasively differentiating the roasting degrees of coffee beans using hyperspectral imaging (HSI). The qualitative properties of seven roasting degrees of coffee beans (unroasted, light, moderately light, light medium, medium, moderately dark, and dark) were assayed, including moisture, crude fat, trigonelline, chlorogenic acid, and caffeine contents. These properties were influenced greatly by the respective roasting degree. Their hyperspectral images (874⁻1734 nm) were collected using a hyperspectral reflectance imaging system. The spectra of the regions of interest were manually extracted from the HSI images. Then, principal components analysis was employed to compress the spectral data and select the optimal wavelengths based on loading weight analysis. Meanwhile, the random frog (RF) methodology and the successive projections algorithm were also adopted to pick effective wavelengths from the spectral data. Finally, least squares support vector machine (LS-SVM) was utilized to establish discriminative models using spectral reflectance and corresponding labeled classes for each degree of roast sample. The results showed that the LS-SVM model, established by the RF selecting method, with eight wavelengths performed very well, achieving an overall classification accuracy of 90.30%. In conclusion, HSI was illustrated as a potential technique for noninvasively classifying the roasting degrees of coffee beans and might have an important application for the development of nondestructive, real-time, and portable sensors to monitor the roasting process of coffee beans.

  12. Development of Noninvasive Classification Methods for Different Roasting Degrees of Coffee Beans Using Hyperspectral Imaging

    Science.gov (United States)

    Chu, Bingquan; Yu, Keqiang; Zhao, Yanru

    2018-01-01

    This study aimed to develop an approach for quickly and noninvasively differentiating the roasting degrees of coffee beans using hyperspectral imaging (HSI). The qualitative properties of seven roasting degrees of coffee beans (unroasted, light, moderately light, light medium, medium, moderately dark, and dark) were assayed, including moisture, crude fat, trigonelline, chlorogenic acid, and caffeine contents. These properties were influenced greatly by the respective roasting degree. Their hyperspectral images (874–1734 nm) were collected using a hyperspectral reflectance imaging system. The spectra of the regions of interest were manually extracted from the HSI images. Then, principal components analysis was employed to compress the spectral data and select the optimal wavelengths based on loading weight analysis. Meanwhile, the random frog (RF) methodology and the successive projections algorithm were also adopted to pick effective wavelengths from the spectral data. Finally, least squares support vector machine (LS-SVM) was utilized to establish discriminative models using spectral reflectance and corresponding labeled classes for each degree of roast sample. The results showed that the LS-SVM model, established by the RF selecting method, with eight wavelengths performed very well, achieving an overall classification accuracy of 90.30%. In conclusion, HSI was illustrated as a potential technique for noninvasively classifying the roasting degrees of coffee beans and might have an important application for the development of nondestructive, real-time, and portable sensors to monitor the roasting process of coffee beans. PMID:29671781

  13. Development of Noninvasive Classification Methods for Different Roasting Degrees of Coffee Beans Using Hyperspectral Imaging

    Directory of Open Access Journals (Sweden)

    Bingquan Chu

    2018-04-01

    Full Text Available This study aimed to develop an approach for quickly and noninvasively differentiating the roasting degrees of coffee beans using hyperspectral imaging (HSI. The qualitative properties of seven roasting degrees of coffee beans (unroasted, light, moderately light, light medium, medium, moderately dark, and dark were assayed, including moisture, crude fat, trigonelline, chlorogenic acid, and caffeine contents. These properties were influenced greatly by the respective roasting degree. Their hyperspectral images (874–1734 nm were collected using a hyperspectral reflectance imaging system. The spectra of the regions of interest were manually extracted from the HSI images. Then, principal components analysis was employed to compress the spectral data and select the optimal wavelengths based on loading weight analysis. Meanwhile, the random frog (RF methodology and the successive projections algorithm were also adopted to pick effective wavelengths from the spectral data. Finally, least squares support vector machine (LS-SVM was utilized to establish discriminative models using spectral reflectance and corresponding labeled classes for each degree of roast sample. The results showed that the LS-SVM model, established by the RF selecting method, with eight wavelengths performed very well, achieving an overall classification accuracy of 90.30%. In conclusion, HSI was illustrated as a potential technique for noninvasively classifying the roasting degrees of coffee beans and might have an important application for the development of nondestructive, real-time, and portable sensors to monitor the roasting process of coffee beans.

  14. Effect of Superheated Steam Roasting on Radical Scavenging Activity and Phenolic Content of Robusta Coffee Beans

    OpenAIRE

    Ooi Ee Shan; Wahidu Zzaman; Tajul A. Yang

    2015-01-01

    Robusta coffee is one of the coffee species grown in Malaysia. However, there is little research conducted on Robusta coffee beans as Arabica coffee is more popular among the consumers. Coffee is a rich source of antioxidants, therefore research on antioxidant properties of Robusta coffee beans is important to explore its market value. Nowadays, most of coffee analysis is on conventional roasted coffee which reduces their antioxidant properties. In this study, Robusta coffee beans (Coffea can...

  15. Naturally occurring diacetyl and 2,3-pentanedione concentrations associated with roasting and grinding unflavored coffee beans in a commercial setting.

    Science.gov (United States)

    Gaffney, Shannon H; Abelmann, Anders; Pierce, Jennifer S; Glynn, Meghan E; Henshaw, John L; McCarthy, Lauren A; Lotter, Jason T; Liong, Monty; Finley, Brent L

    2015-01-01

    Over the last decade, concerns have been raised about potential respiratory health effects associated with occupational exposure to the flavoring additives diacetyl and 2,3-pentanedione. Both of these diketones are also natural components of many foods and beverages, including roasted coffee. To date, there are no published studies characterizing workplace exposures to these diketones during commercial roasting and grinding of unflavored coffee beans. In this study, we measured naturally occurring diacetyl, 2,3-pentanedione, and respirable dust at a facility that roasts and grinds coffee beans with no added flavoring agents. Sampling was conducted over the course of three roasting batches and three grinding batches at varying distances from a commercial roaster and grinder. The three batches consisted of lightly roasted soft beans, lightly roasted hard beans, and dark roasted hard beans. Roasting occurred for 37 to 41 min, and the grinding process took between 8 and 11 min. Diacetyl, 2,3-pentanedione, and respirable dust concentrations measured during roasting ranged from less than the limit of detection (bean/roast combination and sample location, diketone concentrations during grinding were higher than those measured during roasting. During grinding, concentrations decreased with increased distance from the source. Measured concentrations of both diketones were higher during grinding of soft beans than hard beans. The results indicate that airborne concentrations of naturally occurring diacetyl and 2,3-pentanedione associated with unflavored coffee processing: (1) are similar to the concentrations that have been measured in food flavoring facilities; (2) are likely to exceed some recommended short-term occupational exposure limits, but; (3) based on previous analyses of exposure response relationships in animal studies, are far below the concentrations that are expected to cause even minimal responses in the human respiratory tract.

  16. Looking into individual coffee beans during the roasting process: direct micro-probe sampling on-line photo-ionisation mass spectrometric analysis of coffee roasting gases.

    Science.gov (United States)

    Hertz-Schünemann, Romy; Streibel, Thorsten; Ehlert, Sven; Zimmermann, Ralf

    2013-09-01

    A micro-probe (μ-probe) gas sampling device for on-line analysis of gases evolving in confined, small objects by single-photon ionisation time-of-flight mass spectrometry (SPI-TOFMS) was developed. The technique is applied for the first time in a feasibility study to record the formation of volatile and flavour compounds during the roasting process within (inside) or in the direct vicinity (outside) of individual coffee beans. A real-time on-line analysis of evolving volatile and semi-volatile organic compounds (VOC and SVOC) as they are formed under the mild pyrolytic conditions of the roasting process was performed. The soft-ionisation mass spectra depict a molecular ion signature, which is well corresponding with the existing knowledge of coffee roasting and evolving compounds. Additionally, thereby it is possible to discriminate between Coffea arabica (Arabica) and Coffea canephora (Robusta). The recognized differences in the roasting gas profiles reflect the differences in the precursor composition of the coffee cultivars very well. Furthermore, a well-known set of marker compounds for Arabica and Robusta, namely the lipids kahweol and cafestol (detected in their dehydrated form at m/z 296 and m/z 298, respectively) were observed. If the variation in time of different compounds is observed, distinctly different evolution behaviours were detected. Here, phenol (m/z 94) and caffeine (m/z 194) are exemplary chosen, whereas phenol shows very sharp emission peaks, caffeine do not have this highly transient behaviour. Finally, the changes of the chemical signature as a function of the roasting time, the influence of sampling position (inside, outside) and cultivar (Arabica, Robusta) is investigated by multivariate statistics (PCA). In summary, this pilot study demonstrates the high potential of the measurement technique to enhance the fundamental knowledge of the formation processes of volatile and semi-volatile flavour compounds inside the individual coffee bean.

  17. Roasting Effects on Formation Mechanisms of Coffee Brew Melanoidins

    NARCIS (Netherlands)

    Bekedam, E.K.; Loots, M.J.; Schols, H.A.; Boekel, van M.A.J.S.; Smit, G.

    2008-01-01

    The effect of the roasting degree on coffee brew melanoidin properties and formation mechanisms was studied. Coffee brew fractions differing in molecular weight (Mw) were isolated from green and light-, medium-, and dark-roasted coffee beans. Isolated fractions were characterized for their

  18. Performance of Disk Mill Type Mechanical Grinder for Size Reducing Process of Robusta Roasted Beans

    Directory of Open Access Journals (Sweden)

    Sri Mulato

    2006-12-01

    Full Text Available One of improtant steps in secondary coffee processing that influence on final product quality such as consistency and uniformity is milling process. Usually, Indonesian smallholder used "lumpang" for milling coffee roasted beans to coffee powder product which caused the final product not uniformed and consistent, and low productivity. Milling process of coffee roasted beans can be done by disk mill type mechanical grinder which is used by smallholder for milling several cereals. Indonesian Coffee and Cocoa Research Institute have developed disk mill type grinding machine for milling coffee roasted beans. Objective of this research is to find performance of disk mill type grinding machine for size reducing process of Robusta roasted beans from several size dried beans and roasting level treatments. Robusta dried beans which are taken from dry processing method have 13—14% moisture content (wet basis, 680—685 kg/m3 density, and classified in 3 sizes level. The result showed that the disk mill type of grinding machine could be used for milling Robusta roasted beans. Machine hascapacity 31—54 kg/h on 5,310—5,610 rpm axle rotation and depend on roasting level. Other technical parameters were 91—98% process efficientcy, 19—31 ml/ kg fuel consumption, 0.3—1% slips, 50—55% particles had diameter less than 230 mesh and 38—44% particles had diameter bigger than 100 mesh, 32—38% lightness was increased, 0.6—12.6% density was decreased, and solubility of coffee powder between 28—30%. Cost milling process per kilogram of Robusta roasted beans which light roast on capacity 30 kg/hour was Rp362.9. Key words : Coffee roasted, Robusta, disk mill, mechanical grinder, size reduction.

  19. Effect of roasting degree on the antioxidant activity of different Arabica coffee quality classes.

    Science.gov (United States)

    Odžaković, Božana; Džinić, Natalija; Kukrić, Zoran; Grujić, Slavica

    2016-01-01

    Coffee is one of the most widely consumed beverages in the world, because of its unique sensory properties and physiological properties. Coffee beverages represent a significant source of antioxidants in the consumers' diet and contribute significantly to their daily intake. The aim of this research was to investigate the effect of different roasting degrees on the content of biologically active compounds and antioxidant activity in different quality classes of Arabica coffee. Samples of green Arabica coffee (Rio Minas) of two quality classes from two production batches were used for the research. Roasting was carried out at temperatures of 167, 175 and 171°C. The total phenol content (TPC), total flavonoid content (TFC), flavonol content (FC) and antioxidant activity (DPPH, ABTS) in the coffee extracts was determined. This research shows that TPC was significantly higher (P coffee compared to TPC in roasted coffee, and TPC decreases as the roasting temperature increases. TFC and FC were significantly lower (P coffee than in roasted coffee. Differences in TPC between the 1st and 2nd classes of Arabica coffee were not significant (P > 0.05), while differences in TFC were significant (P coffee from the second production batch and differences in FC were significant (P coffee and for coffee roasted at 175°C. Roasting temperatures have different influences the antioxidant activity (DPPH, ABTS) of coffee and the highest antioxidant activity was determined in coffee roasted at 171°C. An exception was 1st class Arabica coffee roasted at 167°C (ABTS). All samples of 1st class Arabica coffee had higher antioxidant activity (DPPH, ABTS) compared to 2nd class Arabica. This research shows that the bioactive compounds content and antioxidant activity of different quality classes of Arabica coffee are dependent on the degree of roasting. TPC decreases when the roasting temperature increases, while TFC and FC also increase. These results indicate that the antioxidant activity

  20. Puffing, a novel coffee bean processing technique for the enhancement of extract yield and antioxidant capacity.

    Science.gov (United States)

    Kim, Wooki; Kim, Sang-Youn; Kim, Dae-Ok; Kim, Byung-Yong; Baik, Moo-Yeol

    2018-02-01

    Puffing of coffee beans, which induces heat- and pressure-derived physicochemical changes, was applied as an alternative to roasting. Roasted or puffed coffee beans with equivalent lightness values were compared. The moisture content was higher while the crude fat and protein compositions were lower in puffed beans than in roasted beans. The pH was lower and the acid content was higher in puffed beans than in roasted beans. The roasted beans exhibited greater specific volumes, while the puffed beans displayed greater extraction yields. The trigonelline and total phenolic contents were greater in puffed beans than in roasted beans resulting in an enhanced antioxidant capacity. Sensory evaluation of roasted and puffed coffee bean brews revealed that puffing did not affect the flavor or overall acceptance. The current study provides evidence that puffing is an alternative to roasting coffee beans with various benefits. Copyright © 2017 Elsevier Ltd. All rights reserved.

  1. Time-Resolved Gravimetric Method To Assess Degassing of Roasted Coffee.

    Science.gov (United States)

    Smrke, Samo; Wellinger, Marco; Suzuki, Tomonori; Balsiger, Franz; Opitz, Sebastian E W; Yeretzian, Chahan

    2018-05-30

    During the roasting of coffee, thermally driven chemical reactions lead to the formation of gases, of which a large fraction is carbon dioxide (CO 2 ). Part of these gases is released during roasting while part is retained inside the porous structure of the roasted beans and is steadily released during storage or more abruptly during grinding and extraction. The release of CO 2 during the various phases from roasting to consumption is linked to many important properties and characteristics of coffee. It is an indicator for freshness, plays an important role in shelf life and in packaging, impacts the extraction process, is involved in crema formation, and may affect the sensory profile in the cup. Indeed, and in view of the multiple roles it plays, CO 2 is a much underappreciated and little examined molecule in coffee. Here, we introduce an accurate, quantitative, and time-resolved method to measure the release kinetics of gases from whole beans and ground coffee using a gravimetric approach. Samples were placed in a container with a fitted capillary to allow gases to escape. The time-resolved release of gases was measured via the weight loss of the container filled with coffee. Long-term stability was achieved using a customized design of a semimicro balance, including periodic and automatic zero value measurements and calibration procedures. The novel gravimetric methodology was applied to a range of coffee samples: (i) whole Arabica beans and (ii) ground Arabica and Robusta, roasted to different roast degrees and at different speeds (roast air temperatures). Modeling the degassing rates allowed structural and mechanistic interpretation of the degassing process.

  2. Furan in roasted, ground and brewed coffee

    Science.gov (United States)

    Gruczyńska, Eliza; Kowalska, Dorota; Kozłowska, Mariola; Majewska, Ewa; Tarnowska, Katarzyna

    2018-01-01

    Coffee is the most popular hot beverage in the world. The annual coffee production in 2010, 2014 and 2016 was 8.1, 9.0 and 9.3 million tons respectively. There are more than 100 coffee species, but only two of them: Arabica (Coffea arabica) and Robusta (Coffea canephora) have gained commercial importance. During roasting of green coffee beans not only desirable compounds are formed, that exert positive influence on the taste and flavour of coffee, but also small quantities of undesirable ones. Furan (C4H4O) is one of the latter. Furan is a volatile compound (boiling temp. of 31.4 oC) formed during thermal processing of food. The toxicity of furan has been well documented and it is classified as “possible human carcinogen” (Group 2B) by the International Agency for Research on Cancer. Various pathways have been reported for furan formation during food processing. It can be formed from carbohydrates, amino acids by their thermal degradation or thermal re-arrangement and by oxidation of ascorbic acid and polyunsaturated acids and carotenoids. High concentrations of furan have been reported in coffee, baked and roasted food and in food subjected to preserving in cans and jars. Furan levels in brewed coffee are typically near or below 120 μg/L, but it can approach thousands μg/kg in roasted whole beans or ground coffee. The highest concentration of furan in roasted coffee reaches the level of 7000 μg/kg. Taking into account that coffee is the most popular hot drink, it becomes the main contributor to furan exposure from dietary sources for adults. In this article the published scientific papers concerned with the presence of furan in roasted non-brewed and brewed coffee have been reviewed. The formation mechanisms and occurrence of furan in coffee and the harmful influence of furan on the consumer health have been discussed.

  3. Effect of 60Co-γ ray irradiation on green coffee beans, 1

    International Nuclear Information System (INIS)

    Tomoda, Goro; Matsuyama, Jun; Hiramoto, Keiko; Izu, Kumie

    1977-01-01

    Green coffee beans were irradiated with 60 Co-γ rays at doses of 0, 0.05, 0.5, 5.0 and 10.0 Mrad and the changes of general components in green and roast coffee beans were investigated together with those of the organoleptic properties of roast beans during storage according to the cup testing. In case of Brazil santos beans, irradiation of some 0.05 Mrad 60 Co-γ ray gave rather favourable mild flavour and no harmful influence on the quality of coffee, and moreover, would tend to extend the shelf life of roast beans. But influence of irradiation on the quality of coffee differed somewhat between two cultivars, Brazil santos and Colombia. (auth.)

  4. Mechanical behaviour of Arabica coffee (Coffea arabica) beans under loading compression

    Science.gov (United States)

    Sigalingging, R.; Herak, D.; Kabutey, A.; Sigalingging, C.

    2018-02-01

    The uniformity of the product of the grinding process depends on various factors including the brittleness of the roasted coffee bean and it affects the extraction of soluble solids to obtain the coffee brew. Therefore, the reaching of a certain degree of brittleness is very important for the grinding to which coffee beans have to be subjected to before brewing. The aims of this study to show the mechanical behaviour of Arabica coffee beans from Tobasa (Indonesia) with roasted using different roasting time (40, 60 and 80 minutes at temperature 174 °C) under loading compression 225 kN. Universal compression testing machine was used with pressing vessel diameter 60 mm and compression speed 10 mm min-1 with different initial pressing height ranging from 20 to 60 mm. The results showed that significant correlation between roasting time and the brittleness.

  5. Homostachydrine (pipecolic acid betaine) as authentication marker of roasted blends of Coffea arabica and Coffea canephora (Robusta) beans.

    Science.gov (United States)

    Servillo, Luigi; Giovane, Alfonso; Casale, Rosario; Cautela, Domenico; D'Onofrio, Nunzia; Balestrieri, Maria Luisa; Castaldo, Domenico

    2016-08-15

    The occurrence of pipecolic acid betaine (homostachydrine) and its biosynthetic precursor N-methylpipecolic acid was detected for the first time in green coffee beans of Robusta and Arabica species. The analyses were conducted by HPLC-ESI tandem mass spectrometry and the metabolites identified by product ion spectra and comparison with authentic standards. N-methylpipecolic acid was found at similar levels in green coffee beans of Robusta and Arabica, whereas a noticeable difference of homostachydrine content was observed between the two green coffee bean species. Interestingly, homostachydrine content was found to be unaffected by coffee bean roasting treatment because of a noticeable heat stability, a feature that makes this compound a candidate marker to determine the content of Robusta and Arabica species in roasted coffee blends. To this end, a number of certified pure Arabica and Robusta green beans were analyzed for their homostachydrine content. Results showed that homostachydrine content was 1.5±0.5mg/kg in Arabica beans and 31.0±10.0mg/kg in Robusta beans. Finally, to further support the suitability of homostachydrine as quality marker of roasted blends of Arabica and Robusta coffee beans, commercial samples of roasted ground coffee blends were analyzed and the correspondence between the derived percentages of Arabica and Robusta beans with those declared on packages by manufacturers was verified. Copyright © 2016 Elsevier Ltd. All rights reserved.

  6. Performance Evaluation of Rotating Cylinder Type Coffee Bean Roaster

    Directory of Open Access Journals (Sweden)

    Sutarsi

    2010-04-01

    Full Text Available One strategy attempts to reduce dependence on primary commodity markets are overseas market expansion and development of secondary products. In the secondary product processing coffee beans is required of supporting equipment to facilitate these efforts. Research Center for Indonesian Coffee and Cocoa has developed coffee bean roaster. However, there are still many people who do not know about the technical aspects of roaster machine type of rotating cylinder so that more people use traditional ways to roast coffee beans. In order for the benefits of this machine is better known society it is necessary to study on the technical aspects. The purpose of this research is to evaluate the technical performance of the coffee beans roaster machine type of rotating cylinder. These include the technical aspects of work capacity of the machine, roasting technical efficiency, fuel requirements, and power requirements of using roaster machine. Research methods are including data collection, calculation and analysis. The results showed that the roaster machine type of a rotating cylinder has capacity of 12.3 kg/hour. Roasting efficiency is 80%. Fuel consumption is 0.6 kg. The calculated amount of the used power of current measurement is the average of 0.616 kW.

  7. Freshness indices of roasted coffee: monitoring the loss of freshness for single serve capsules and roasted whole beans in different packaging.

    Science.gov (United States)

    Glöss, Alexia N; Schönbächler, Barbara; Rast, Markus; Deuber, Louis; Yeretzian, Chahan

    2014-01-01

    With the growing demand for high-quality coffee, it is becoming increasingly important to establish quantitative measures of the freshness of coffee, or the loss thereof, over time. Indeed, freshness has become a critical quality criterion in the specialty coffee scene, where the aim is to deliver the most pleasant flavor in the cup, from highest quality beans. A series of intensity ratios of selected volatile organic compounds (VOC) in the headspace of coffee (by gas chromatography-mass spectrometry) were revisited, with the aim to establish robust indicators of freshness of coffee - called freshness indices. Roasted whole beans in four different packaging materials and four commercial capsule systems from the Swiss market were investigated over a period of up to one year of storage time. These measurements revealed three types of insight. First, a clear link between barrier properties of the packaging material and the evolution of selected freshness indices was observed. Packaging materials that contain an aluminum layer offer better protection. Second, processing steps prior to packaging are reflected in the absolute values of freshness indices. Third, differences in the standard deviations of freshness-indices for single serve coffee capsule systems are indicative of differences in the consistency among systems, consistency being an important quality attribute of capsules.

  8. Antioxidant Generation during Coffee Roasting: A Comparison and Interpretation from Three Complementary Assays

    Directory of Open Access Journals (Sweden)

    Sebastian E. W. Opitz

    2014-11-01

    Full Text Available Coffee is a major source of dietary antioxidants; some are present in the green bean, whereas others are generated during roasting. However, there is no single accepted analytical method for their routine determination. This paper describes the adaption of three complementary assays (Folin-Ciocalteu (FC, ABTS and ORAC for the routine assessment of antioxidant capacity of beverages, their validation, and use for determining the antioxidant capacities of extracts from coffee beans at different stages in the roasting process. All assays showed a progressive increase in antioxidant capacity during roasting to a light roast state, consistent with the production of melanoidins having a higher antioxidant effect than the degradation of CGAs. However, the three assays gave different numbers for the total antioxidant capacity of green beans relative to gallic acid (GA, although the range of values was much smaller when chlorogenic acid (CGA was used as reference. Therefore, although all three assays indicated that there was an increase in antioxidant activity during coffee roasting, and the large differences in responses to GA and CGA illustrate their different sensitivities to different types of antioxidant molecule.

  9. Study of composition of espresso coffee prepared from various roast degrees of Coffea arabica L. coffee beans.

    Science.gov (United States)

    Kučera, Lukáš; Papoušek, Roman; Kurka, Ondřej; Barták, Petr; Bednář, Petr

    2016-05-15

    Espresso coffee samples prepared at various roasting degrees defined according to its basic conventional classification (light, medium, medium-dark and dark roasted) were analyzed by ultra-performance liquid chromatography/tandem mass spectrometry. Obtained raw data were processed using multivariate statistical analysis (Principal Component Analysis, PCA) to evaluate chemical differences between each roasting degrees (untargeted part of study). All four roasting degrees were resolved in appropriate Score plot. Orthogonal Projections to Latent Structures provided signals of significant markers describing the differences among particular roasting degrees. Detailed interpretation of those signals by targeted LC/MS(2) analysis revealed four groups of compounds. The first two groups involve chlorogenic acids and related lactones. The signals of other two sets of markers were ascribed to some specific atractylosides and particular melanoidins. Ratios of contents of selected representatives of each group to the sum of all identified markers were proposed as definite parameters for determination of roasting degree of Brazilian coffee Arabica. Copyright © 2015 Elsevier Ltd. All rights reserved.

  10. Detoxification Of Ochratoxin AIN Green Coffee Beans By Physical Methods With Studying Genotoxicity Of Treated Samples

    International Nuclear Information System (INIS)

    FARAG, S.A.; SHAMS EL DIEEN, N.M.M.; EL-SIDEEK, L

    2010-01-01

    Ochratoxin A (OTA) is potently nephrotoxic, teratogenic and carcinogenic, and the potency was varied markedly between species and sexes. Unfortunately, OTA are present due to mold contamination in different food stuffs such as coffee bean, therefore, the present study was carried out on collected imported coffee samples from super markets in Egypt. The isolation and identification proved presence of Penicilli sp. and Aspergillus sp. whereas the last one was dominant in two samples as A. niger and A. ochoruses. Determination of OTA by using HPLC analysis showed presence of high levels than the allowance levels in green coffee beans (more than 5 μg/kg; ppb). In addition, another group of collected samples as roasted coffee beans indicated the presence of high toxic concentrations of OTA. The study was then conducted on samples contain the highest OTA content by using some physical methods as gamma irradiation (5 and 10 kGy), charcoal (powder, granules), roasting (at 200 0 C for 7-10 min and 20 min). The results showed that proposed physical methods, mainly gamma irradiation and charcoal, could be efficient to decrease OTA in green beans coffee without produce toxic substance as well as non-significant changes in its properties. In addition, safety of resulted coffee beans after treatments were checked by ESR and genotoxicity test, which raise the preferability of gamma irradiation (10 kGy) treatment before using medium roasting to get coffee beans free from OTA

  11. lon beam analysis of Brazilian coffee

    Energy Technology Data Exchange (ETDEWEB)

    Debastiani, R.; Santos, C.E.I. dos; Ramos, M.M.; Souza, V.S.; Yoneama, M.L.; Amaral, L.; Dias, J.F. [Universidade Federal do Rio Grande so Sul (UFRGS), Porto Alegre, RS (Brazil). Instituto de Fisica

    2013-07-01

    Full text: Coffee is one of the most popular and consumed beverages worldwide. Consumers can make the beverage from different types of coffee such as ground coffee, instant coffee or grinding roasted coffee beans. Each type of coffee leads to different characteristics in flavor and scent. The aim of this work is to perform an elemental analysis of ground coffee and roasted coffee beans. To that end, eight popular Brazilian ground coffee brands have been chosen to make a comparative study among brands. One of these brands was selected for a complete study of the beverage preparation process. This same brand offers packages of roasted coffee beans, which allowed the elemental comparison between ground coffee and roasted coffee beans. Roasted coffee beans were ground with a pestle and mortar. The beverage was prepared using a typical coffee pot. The spent and liquid coffees were submitted to a heat treatment and subsequently homogenized and pressed into pellets. The filters used in the coffee pot were analyzed as well. For micro-PIXE studies, coffee beans were cut in different parts for analysis. Samples of ground coffee and roasted coffee beans (grind) were analyzed by PIXE, while light elements like C, O and N were analyzed by RBS (Rutherford Backscattering Spectrometry). The roasted coffee beans were analyzed by micro-PIXE to check the elemental distribution in the beans. The elements found in powder coffee were Mg, AI, Si, P, S, CI, K, Ca, Ti, Mn, Fe, Cu, Zn and Rb. Potassium is the element with higher concentration, while Ti and Zn are trace elements. AI, Si and Ti showed the same concentration for all brands. Potassium and chlorine have high solubility, and about 80% of their concentration is transferred from the powder to the beverage during the infusion. Mg, P, CI, K, Mn, Fe, Zn and Rb showed significant variation between ground coffee and roasted coffee beans. The elemental maps show that potassium and phosphorus are correlated, and iron appears in particular

  12. lon beam analysis of Brazilian coffee

    International Nuclear Information System (INIS)

    Debastiani, R.; Santos, C.E.I. dos; Ramos, M.M.; Souza, V.S.; Yoneama, M.L.; Amaral, L.; Dias, J.F.

    2013-01-01

    Full text: Coffee is one of the most popular and consumed beverages worldwide. Consumers can make the beverage from different types of coffee such as ground coffee, instant coffee or grinding roasted coffee beans. Each type of coffee leads to different characteristics in flavor and scent. The aim of this work is to perform an elemental analysis of ground coffee and roasted coffee beans. To that end, eight popular Brazilian ground coffee brands have been chosen to make a comparative study among brands. One of these brands was selected for a complete study of the beverage preparation process. This same brand offers packages of roasted coffee beans, which allowed the elemental comparison between ground coffee and roasted coffee beans. Roasted coffee beans were ground with a pestle and mortar. The beverage was prepared using a typical coffee pot. The spent and liquid coffees were submitted to a heat treatment and subsequently homogenized and pressed into pellets. The filters used in the coffee pot were analyzed as well. For micro-PIXE studies, coffee beans were cut in different parts for analysis. Samples of ground coffee and roasted coffee beans (grind) were analyzed by PIXE, while light elements like C, O and N were analyzed by RBS (Rutherford Backscattering Spectrometry). The roasted coffee beans were analyzed by micro-PIXE to check the elemental distribution in the beans. The elements found in powder coffee were Mg, AI, Si, P, S, CI, K, Ca, Ti, Mn, Fe, Cu, Zn and Rb. Potassium is the element with higher concentration, while Ti and Zn are trace elements. AI, Si and Ti showed the same concentration for all brands. Potassium and chlorine have high solubility, and about 80% of their concentration is transferred from the powder to the beverage during the infusion. Mg, P, CI, K, Mn, Fe, Zn and Rb showed significant variation between ground coffee and roasted coffee beans. The elemental maps show that potassium and phosphorus are correlated, and iron appears in particular

  13. Hydroxyhydroquinone, a by-product of coffee bean roasting, increases intracellular Ca2+ concentration in rat thymic lymphocytes.

    Science.gov (United States)

    Kamae, Risa; Nojima, Shoko; Akiyoshi, Kenji; Setsu, Shoki; Honda, Sari; Masuda, Toshiya; Oyama, Yasuo

    2017-04-01

    Hydroxyhydroquinone (HHQ) is generated during coffee bean roasting. A cup of coffee contains 0.1-1.7 mg of HHQ. The actions of HHQ on mammalian DNA were examined because HHQ is a metabolite of benzene, which causes leukemia. Currently, information on the cellular actions of HHQ is limited. We examined the effects of sublethal levels of HHQ on the concentration of intracellular Ca 2+ in rat thymic lymphocytes by using a flow cytometric technique with fluorescent probes. HHQ at 10 μM or more significantly elevated intracellular Ca 2+ levels by increasing the membrane permeability of divalent cations, resulting in hyperpolarization via the activation of Ca 2+ -dependent K + channels. HHQ-induced changes in the intracellular Ca 2+ concentration and membrane potential may affect the cell functions of lymphocytes. HHQ-reduced coffee may be preferable in order to avoid the possible adverse effects of HHQ. Copyright © 2017 Elsevier Ltd. All rights reserved.

  14. Diacetyl and 2,3-pentanedione in breathing zone and area air during large-scale commercial coffee roasting, blending and grinding processes

    Directory of Open Access Journals (Sweden)

    Michael J. McCoy

    Full Text Available Recently described scientific literature has identified the airborne presence of 2,3-butanedione (diacetyl and 2,3-pentanedione at concentrations approaching or potentially exceeding the current American Conference of Industrial Hygienists’ (ACGIH Threshold Limit Values (TLVs at commercial coffee roasting and production facilities. Newly established National Institutes of Occupational Safety and Health (NIOSH Recommended Exposure Limits for diacetyl and 2,3-pentanedione are even more conservative. Chronic exposure to these alpha-diketones at elevated airborne concentrations has been associated with lung damage, specifically bronchiolitis obliterans, most notably in industrial food processing facilities.Workers at a large commercial coffee roaster were monitored for both eight-hour and task-based, short-term, 15-min sample durations for airborne concentrations of these alpha-diketones during specific work processes, including the coffee bean roasting, blending and grinding processes, during two separate 8-h work periods. Additionally, the authors performed real-time Fourier transform infrared spectroscopy (FTIR analysis of the workers’ breathing zone as well as the area workplace air for the presence of organic compounds to determine the sources, as well as quantitate and identify various organic compounds proximal to the roasting and grinding processes. Real-time FTIR measurements provided both the identification and quantitation of diacetyl and 2,3-pentanedione, as well as other organic compounds generated during coffee bean roasting and grinding operations.Airborne concentrations of diacetyl in the workers’ breathing zone, as eight-hour time-weighted averages were less than the ACGIH TLVs for diacetyl, while concentrations of 2,3-pentanedione were below the limit of detection in all samples. Short-term breathing zone samples revealed airborne concentrations for diacetyl that exceeded the ACGIH short-term exposure limit of 0

  15. Effect of roasting on the carbohydrate composition of Coffea arabica beans.

    NARCIS (Netherlands)

    Oosterveld, A.; Voragen, A.G.J.; Schols, H.A.

    2003-01-01

    Coffee beans (arabica) with different degrees of roast were sequentially extracted with water (90 °C, 1 h), water (170 °C, 30 min), and 0.05 M NaOH (0 °C, 1 h). The amount and composition of polysaccharides, oligosaccharides and monosaccharides in the extracts and residues were analyzed. The results

  16. Application of elastic net and infrared spectroscopy in the discrimination between defective and non-defective roasted coffees.

    Science.gov (United States)

    Craig, Ana Paula; Franca, Adriana S; Oliveira, Leandro S; Irudayaraj, Joseph; Ileleji, Klein

    2014-10-01

    The quality of the coffee beverage is negatively affected by the presence of defective coffee beans and its evaluation still relies on highly subjective sensory panels. To tackle the problem of subjectivity, sophisticated analytical techniques have been developed and have been shown capable of discriminating defective from non-defective coffees after roasting. However, these techniques are not adequate for routine analysis, for they are laborious (sample preparation) and time consuming, and reliable, simpler and faster techniques need to be developed for such purpose. Thus, it was the aim of this study to evaluate the performance of infrared spectroscopic methods, namely FTIR and NIR, for the discrimination of roasted defective and non-defective coffees, employing a novel statistical approach. The classification models based on Elastic Net exhibited high percentage of correct classification, and the discriminant infrared spectra variables extracted provided a good interpretation of the models. The discrimination of defective and non-defective beans was associated with main chemical descriptors of coffee, such as carbohydrates, proteins/amino acids, lipids, caffeine and chlorogenic acids. Copyright © 2014 Elsevier B.V. All rights reserved.

  17. Diacetyl and 2,3-pentanedione in breathing zone and area air during large-scale commercial coffee roasting, blending and grinding processes.

    Science.gov (United States)

    McCoy, Michael J; Hoppe Parr, Kimberly A; Anderson, Kim E; Cornish, Jim; Haapala, Matti; Greivell, John

    2017-01-01

    Recently described scientific literature has identified the airborne presence of 2,3-butanedione (diacetyl) and 2,3-pentanedione at concentrations approaching or potentially exceeding the current American Conference of Industrial Hygienists' (ACGIH) Threshold Limit Values (TLVs) at commercial coffee roasting and production facilities. Newly established National Institutes of Occupational Safety and Health (NIOSH) Recommended Exposure Limits for diacetyl and 2,3-pentanedione are even more conservative. Chronic exposure to these alpha-diketones at elevated airborne concentrations has been associated with lung damage, specifically bronchiolitis obliterans, most notably in industrial food processing facilities. Workers at a large commercial coffee roaster were monitored for both eight-hour and task-based, short-term, 15-min sample durations for airborne concentrations of these alpha-diketones during specific work processes, including the coffee bean roasting, blending and grinding processes, during two separate 8-h work periods. Additionally, the authors performed real-time Fourier transform infrared spectroscopy (FTIR) analysis of the workers' breathing zone as well as the area workplace air for the presence of organic compounds to determine the sources, as well as quantitate and identify various organic compounds proximal to the roasting and grinding processes. Real-time FTIR measurements provided both the identification and quantitation of diacetyl and 2,3-pentanedione, as well as other organic compounds generated during coffee bean roasting and grinding operations. Airborne concentrations of diacetyl in the workers' breathing zone, as eight-hour time-weighted averages were less than the ACGIH TLVs for diacetyl, while concentrations of 2,3-pentanedione were below the limit of detection in all samples. Short-term breathing zone samples revealed airborne concentrations for diacetyl that exceeded the ACGIH short-term exposure limit of 0.02 parts per million (ppm) in

  18. Identification of biochemical features of defective Coffea arabica L. beans.

    Science.gov (United States)

    Casas, María I; Vaughan, Michael J; Bonello, Pierluigi; McSpadden Gardener, Brian; Grotewold, Erich; Alonso, Ana P

    2017-05-01

    Coffee organoleptic properties are based in part on the quality and chemical composition of coffee beans. The presence of defective beans during processing and roasting contribute to off flavors and reduce overall cup quality. A multipronged approach was undertaken to identify specific biochemical markers for defective beans. To this end, beans were split into defective and non-defective fractions and biochemically profiled in both green and roasted states. A set of 17 compounds in green beans, including organic acids, amino acids and reducing sugars; and 35 compounds in roasted beans, dominated by volatile compounds, organic acids, sugars and sugar alcohols, were sufficient to separate the defective and non-defective fractions. Unsorted coffee was examined for the presence of the biochemical markers to test their utility in detecting defective beans. Although the green coffee marker compounds were found in all fractions, three of the roasted coffee marker compounds (1-methylpyrrole, 5-methyl- 2-furfurylfuran, and 2-methylfuran) were uniquely present in defective fractions. Published by Elsevier Ltd.

  19. Occurrence of furan in coffee from Spanish market: Contribution of brewing and roasting.

    Science.gov (United States)

    Altaki, M S; Santos, F J; Galceran, M T

    2011-06-15

    In this work, we evaluated the occurrence of furan in brews obtained from regular, decaffeinated, and instant coffee and commercial packed capsules. For this purpose, a previously developed automated headspace solid-phase microextraction method coupled to gas chromatography-mass spectrometry (HS-SPME-GC-MS) was used. Initially, the influence of HS-SPME conditions on furan formation was evaluated. In addition, the effect of roasting conditions (temperature and time) used for coffee beans on furan formation was also studied. We found that low temperature and long roasting time (140°C and 20min) decreases the final furan content. Furan concentrations in regular ground coffee brews from an espresso coffee machine were higher (43-146ng/ml) than those obtained from a home drip coffee maker (20 and 78ng/ml), while decaffeinated coffee brews from a home drip coffee maker (14-65ng/ml) showed a furan concentration similar to that obtained from regular coffee. Relatively low concentrations of this compound (12-35ng/ml) were found in instant coffee brews, while commercial packed coffee capsules showed the highest concentrations (117-244ng/ml). Finally, the daily intake of furan through coffee consumption in Barcelona (Spain) (0.03-0.38μg/kg of body weight) was estimated. Copyright © 2010 Elsevier Ltd. All rights reserved.

  20. Evaluation of coffee roasting degree by using electronic nose and artificial neural network for off-line quality control.

    Science.gov (United States)

    Romani, Santina; Cevoli, Chiara; Fabbri, Angelo; Alessandrini, Laura; Dalla Rosa, Marco

    2012-09-01

    An electronic nose (EN) based on an array of 10 metal oxide semiconductor sensors was used, jointly with an artificial neural network (ANN), to predict coffee roasting degree. The flavor release evolution and the main physicochemical modifications (weight loss, density, moisture content, and surface color: L*, a*), during the roasting process of coffee, were monitored at different cooking times (0, 6, 8, 10, 14, 19 min). Principal component analysis (PCA) was used to reduce the dimensionality of sensors data set (600 values per sensor). The selected PCs were used as ANN input variables. Two types of ANN methods (multilayer perceptron [MLP] and general regression neural network [GRNN]) were used in order to estimate the EN signals. For both neural networks the input values were represented by scores of sensors data set PCs, while the output values were the quality parameter at different roasting times. Both the ANNs were able to well predict coffee roasting degree, giving good prediction results for both roasting time and coffee quality parameters. In particular, GRNN showed the highest prediction reliability. Actually the evaluation of coffee roasting degree is mainly a manned operation, substantially based on the empirical final color observation. For this reason it requires well-trained operators with a long professional skill. The coupling of e-nose and artificial neural networks (ANNs) may represent an effective possibility to roasting process automation and to set up a more reproducible procedure for final coffee bean quality characterization. © 2012 Institute of Food Technologists®

  1. Characterization of galactomannan derivatives in roasted coffee beverages.

    Science.gov (United States)

    Nunes, Fernando M; Reis, Ana; Domingues, M Rosário M; Coimbra, Manuel A

    2006-05-03

    In this work, the galactomannans from roasted coffee infusions were purified by 50% ethanol precipitation, anion exchange chromatography, and phenylboronic acid-immobilized Sepharose chromatography. Specific enzymatic hydrolysis of the beta-(1-->4)-D-mannan backbone allowed us to conclude that the galactomannans of roasted coffee infusions are high molecular weight supports of low molecular weight brown compounds. Also, the molecular weight of the brown compounds linked to the galactomannan increases with the increase of the coffee degree of roast. The reaction pathways of galactomannans during the coffee roasting process were inferred from the detection of specific chemical markers by gas chromatography-electron impact mass spectrometry and/or electrospray ionization tandem mass spectrometry. Maillard reaction, caramelization, isomerization, oxidation, and decarboxylation pathways were identified by detection of Amadori compounds, 1,6-beta-anhydromannose, fructose, glucose, mannonic acid, 2-ketogluconic acid, and arabinonic acid in the reducing end of the obtained oligosaccharides. The implication of the several competitive reaction pathways is discussed and related to the structural changes of the galactomannans present in the roasted coffee infusions.

  2. Application of EPR spectroscopy to the examination of pro-oxidant activity of coffee.

    Science.gov (United States)

    Krakowian, Daniel; Skiba, Dominik; Kudelski, Adam; Pilawa, Barbara; Ramos, Paweł; Adamczyk, Jakub; Pawłowska-Góral, Katarzyna

    2014-05-15

    Free radicals present in coffee may be responsible for exerting toxic effects on an organism. The objectives of this work were to compare free radicals properties and concentrations in different commercially available coffees, in solid and liquid states, and to determine the effect of roasting on the formation of free radicals in coffee beans of various origins. The free radicals content of 15 commercially available coffees (solid and liquid) was compared and the impact of processing examined using electron paramagnetic resonance (EPR) spectroscopy at X-band (9.3 GHz). First derivative EPR spectra were measured at microwave power in the range of 0.7-70 mW. The following parameters were calculated for EPR spectra: amplitude (A), integral intensity (I), and line-width (ΔBpp); g-Factor was obtained from resonance condition. Our study showed that free radicals exist in green coffee beans (10(16) spin/g), roasted coffee beans (10(18) spin/g), and in commercially available coffee (10(17)-10(18) spin/g). Free radical concentrations were higher in solid ground coffee than in instant or lyophilised coffee. Continuous microwave saturation indicated homogeneous broadening of EPR lines from solid and liquid commercial coffee samples as well as green and roasted coffee beans. Slow spin-lattice relaxation processes were found to be present in all coffee samples tested, solid and liquid commercial coffees as well as green and roasted coffee beans. Higher free radicals concentrations were obtained for both the green and roasted at 240 °C coffee beans from Peru compared with those originating from Ethiopia, Brazil, India, or Colombia. Moreover, more free radicals occurred in Arabica coffee beans roasted at 240 °C than Robusta. EPR spectroscopy is a useful method of examining free radicals in different types of coffee. Copyright © 2013 Elsevier Ltd. All rights reserved.

  3. Effect of Household Coffee Processing on Pesticide Residues as a Means of Ensuring Consumers' Safety.

    Science.gov (United States)

    Mekonen, Seblework; Ambelu, Argaw; Spanoghe, Pieter

    2015-09-30

    Coffee is a highly consumed and popular beverage all over the world; however, coffee beans used for daily consumption may contain pesticide residues that may cause adverse health effects to consumers. In this monitoring study, the effect of household coffee processing on pesticide residues in coffee beans was investigated. Twelve pesticides, including metabolites and isomers (endosulfan α, endosulfan β, cypermethrin, permethrin, deltamethrin, chlorpyrifos ethyl, heptachlor epoxide, hexachlorobenzene, p'p-DDE, p'p-DDD, o'p-DDT, and p'p-DDT) were spiked in coffee beans collected from a local market in southwestern Ethiopia. The subsequent household coffee processing conditions (washing, roasting, and brewing) were established as closely as possible to the traditional household coffee processing in Ethiopia. Washing of coffee beans showed 14.63-57.69 percent reduction, while the roasting process reduced up to 99.8 percent. Chlorpyrifos ethyl, permethrin, cypermethrin, endosulfan α and β in roasting and all of the 12 pesticides in the coffee brewing processes were not detected. Kruskal-Wallis analysis indicated that the reduction of pesticide residues by washing is significantly different from roasting and brewing (P coffee roasting and brewing (P > 0.05). The processing factor (PF) was less than one (PF coffee beans. The cumulative effect of the three processing methods has a paramount importance in evaluating the risks associated with ingestion of pesticide residues, particularly in coffee beans.

  4. Performance of Rotary Cutter Type Breaking Machine for Breakingand Deshelling Cocoa Roasted Beans

    Directory of Open Access Journals (Sweden)

    Sukrisno Widyotomo

    2005-12-01

    Full Text Available Conversion of cocoa beans to chocolate product is, therefore, one of the promising alternatives to increase the value added of dried cocoa beans. On the other hand, the development of chocolate industry requires an appropriate technology that is not available yet for small or medium scale of business. Breaking and deshelling cocoa roasted beans is one important steps in cocoa processing to ascertain good chocolate quality. The aim of this research is to study performance of rotary cutter type breaking machine for breaking and deshelling cocoa roasted beans. Indonesian Coffee and Cocoa Research Institute has designed and tested a rotary cutter type breaking machine for breaking and deshelling cocoa roasted beans. Breaker unit has rotated by ½ HP power, single phase, 110/220 V and 1440 rpm. Transmission system that use for rotating breaker unit is pulley and single V belt. Centrifugal blower as separator unit between cotyledon and shell has specification 0.5 m 3 /min air flow, 780 Pa, 370 W, and 220 V. Field tests showed that the optimum capacity of the machine was 268 kg/h with 500 rpm speed of rotary cutter, 2,8 m/s separator air flow, and power require was 833 W. Percentage product in outlet 1 and 2 were 94.5% and 5.5%. Particle distribution from outlet 1 was 92% as cotyledon, 8% as shell in cotyledon and on outlet 2 was 97% as shell, 3% as cotyledon in shell. Key words:cocoa, breaking, rotary cutter, quality.

  5. ASSESSMENT OF METALS IN ROASTED INDIGENOUS COFFEE ...

    African Journals Online (AJOL)

    1Department of Chemistry, College of Natural Sciences, Addis Ababa University, P.O. Box. 1176, Addis .... cultivation region of Ethiopian coffee by elemental analysis. ... health regulatory limits of the metals in coffee to provide guideline information on the .... Procedures tested for digestion of roasted coffee samples. No.

  6. Changes in key aroma compounds of Criollo cocoa beans during roasting.

    Science.gov (United States)

    Frauendorfer, Felix; Schieberle, Peter

    2008-11-12

    Application of a comparative aroma extraction dilution analysis on unroasted and roasted Criollo cocoa beans revealed 42 aroma compounds in the flavor dilution (FD) factor range of 1-4096 for the unroasted and 4-8192 for the roasted cocoa beans. While the same compounds were present in the unroasted and roasted cocoa beans, respectively, these clearly differed in their intensity. For example, 2- and 3-methylbutanoic acid (rancid) and acetic acid (sour) showed the highest FD factors in the unroasted beans, while 3-methylbutanal (malty), 4-hydroxy-2,5-dimethyl-3(2H)-furanone (caramel-like), and 2- and 3-methylbutanoic acid (sweaty) were detected with the highest FD factors in the roasted seeds. Quantitation of 30 odorants by means of stable isotope dilution assays followed by a calculation of odor activity values (ratio of the concentration/odor threshold) revealed concentrations above the odor threshold for 22 compounds in the unroasted and 27 compounds in the roasted cocoa beans, respectively. In particular, a strong increase in the concentrations of the Strecker aldehydes 3-methylbutanal and phenylacetaldehyde as well as 4-hydroxy-2,5-dimethyl-3(2H)-furanone was measured, suggesting that these odorants should contribute most to the changes in the overall aroma after roasting. Various compounds contributing to the aroma of roasted cocoa beans, such as 3-methylbutanoic acid, ethyl 2-methylbutanoate, and 2-phenylethanol, were already present in unroasted, fermented cocoa beans and were not increased during roasting.

  7. Physicochemical Changes of Cocoa Beans during Roasting Process

    Directory of Open Access Journals (Sweden)

    Pedro García-Alamilla

    2017-01-01

    Full Text Available During cocoa beans roasting, there are physicochemical changes that develop the chocolate quality attributes. Roasting systems have a particular influence on the development of these characteristics, and the effects of operation variables for each system must be evaluated. The objective of this study was to evaluate the effect of roasting time and temperature in a rotatory system on cocoa beans physicochemical parameters of quality as moisture, water activity, pH, total acidity, color (L⁎,a⁎,b⁎, total phenolic content (TPC, and DPPH radical capacity. Cocoa beans were roasted as a function with a central rotatable design with 22 + 5 central points and 4 axial points (-1.414, -1, 0, +1, and +1,414 and a response surface methodology was applied. Temperature and time levels were 110–170°C and 5–65 minutes, respectively. The effect of the variables was nonlinear and modeled with a second-order response polynomial. Roasting time and temperature presented a significative effect (p<0.05 on the response variables except for both TPC and DPPH radical capacity in aqueous extract.

  8. How Competitive is the Dutch Coffee market?

    NARCIS (Netherlands)

    L.J.H. Bettendorf (Leon); F. Verboven

    1997-01-01

    textabstractWorld coffee bean prices have shown large fluctuations during the past years. Consumer prices for roasted coffee, in contrast, have varied considerably less. This article investigates whether the weak relationship between coffee bean and consumer prices can be explained by a lack of

  9. Nanofiltration for concentration of roasted coffee extract: From bench to pilot

    Science.gov (United States)

    Dat, Lai Quoc; Quyen, Nguyen Thi Ngoc

    2017-09-01

    This paper focused on the application of nanofiltration (NF) for concentration of the roasted coffee extract in instant coffee processing. Three kinds of NF membranes were screened for separation capacity of total dry solid (TDS), polyphenols (PPs) and caffeine in roasted coffee extract and NF99 membrane showed the good performance for the NF of the extract. The crossflow NF with NF99 membrane at pilot scale was investigated for technical assessment of concentration of roasted coffee extract. Maximum theoretical concentration was estimated as 6.06. Recovery yields of TDS, PPs and caffeine were higher than 70% at 4.4 of concentration factor. The content of TDS in accumulative permeate was lower than 2.0 g/L. The fouling of NF was also solved by the suitable cleaning procedure with recovery index being 97.7%. Results of research indicate that it is feasible to apply NF for concentration of the roasted coffee extract in instant coffee production.

  10. Difference Spectroscopy in the Analysis of the Effects of Coffee Cherry Processing Variables on the Flavor of Brewed Coffee

    International Nuclear Information System (INIS)

    Lyman, D.J.; Benck, R.M.; Merle, S.F.

    2011-01-01

    Infrared difference spectroscopy was used to study how changes in the processing of Arabica coffee cherries into green beans affected the flavor of coffee brewed from roasted green beans. Paired samples of green beans, in which the drying step or fermentation/washing step in their processing was altered, were roasted and brewed in a standard manner and their ATR-FT-IR spectra obtained. Difference spectra of the 1800 to 1680 cm-1 carbonyl region of water-subtracted spectra of paired samples of these brewed coffees provided data which indicated differences in brewed coffee flavor due to changes in fermentation/washing steps and drying steps involved in the processing of coffee cherries. The role of acid, ketone, aldehyde, ester, lactone, and vinyl ester carbonyl components on the flavor of brewed coffee is proposed that is consistent with the flavors as perceived by the coffee tasters.

  11. Difference Spectroscopy in the Analysis of the Effects of Coffee Cherry Processing Variables on the Flavor of Brewed Coffee

    Directory of Open Access Journals (Sweden)

    Donald J. Lyman

    2011-01-01

    Full Text Available Infrared difference spectroscopy was used to study how changes in the processing of Arabica coffee cherries into green beans affected the flavor of coffee brewed from roasted green beans. Paired samples of green beans, in which the drying step or fermentation/washing step in their processing was altered, were roasted and brewed in a standard manner and their ATR-FT-IR spectra obtained. Difference spectra of the 1800 to 1680 cm−1 carbonyl region of water-subtracted spectra of paired samples of these brewed coffees provided data which indicated differences in brewed coffee flavor due to changes in fermentation/washing steps and drying steps involved in the processing of coffee cherries. The role of acid, ketone, aldehyde, ester, lactone, and vinyl ester carbonyl components on the flavor of brewed coffee is proposed that is consistent with the flavors as perceived by the coffee tasters.

  12. Determination of trace elements in coffee beans by XRF spectrometer equipped with polarization optics and its application to identification of their production area

    International Nuclear Information System (INIS)

    Akamine, Takao; Otaka, Akiko; Nakai, Izumi; Hokura, Akiko; Ito, Yuji

    2010-01-01

    The production area of coffee beans becomes a brand name, which gives reputations for the products, which is related to the price. This leads to room for mislabeling the products by unscrupulous market dealers. A rapid and easy method for the analysis of trace-element composition of coffee beans, which could be a good indicator of their production area, was studied in the present work. Coffee beans of 6 different regions (Brazil, Colombia, Vietnam, Indonesia, Tanzania, Guatemala) were analyzed by using a highly sensitive X-ray fluorescence spectrometer with three dimensional polarization optics. The experimental conditions were optimized so as to analyze 6 elements (Mn, Fe, Ni, Rb, Sr, Ba) in coffee beans, and linear calibration curves were obtained for the quantitative analysis of those elements. The analytical results were used in principal-component analysis to classify the coffee beans according to the geographical origin, which results in a successful characterization of the 6 production areas. It is found that roasted beans can be used with the same criterion as their green beans. Consequently, a rapid and easy way for the characterization of the geographic origin of coffee beans has been established in this study. (author)

  13. The Impact of the Roast Levels of Coffee Extracts on their Potential Anticancer Activities.

    Science.gov (United States)

    Mojica, Benigno E; Fong, Lisa E; Biju, Denny; Muharram, Alfeah; Davis, Isabel M; Vela, Klarisse O; Rios, Diana; Osorio-Camacena, Elena; Kaur, Baljit; Rojas, Sebastian M; Forester, Sarah C

    2018-04-01

    Coffee is one of the most widely consumed beverages in the world and contains numerous phytochemicals that are beneficial to consumer health. The phytochemical profile of coffee, however, can be affected by the roast level. In this study, we compared the effect of roasting level on the growth inhibitory activity of HT-29 (colon) and SCC-25 (oral) cancer cell lines. The different roasting stages selected for this study were green, cinnamon/blonde, city/medium, full city/medium-dark, and full city plus/dark. Cancer cells were treated with various concentrations of coffee extracts for 72 hr. Cell viability was quantified using the thiazolyl blue tetrazolium bromide assay. It was found that the lighter roast extracts, Cinnamon in particular, reduced cell growth more than darker roast extracts. The Cinnamon extract had the greatest amount of total phenolic content and antioxidant activity. Relative levels of gallic, caffeic, and chlorogenic acid in the extracts were also compared. The Cinnamon coffee extract had the highest levels of gallic and caffeic acids, which have both been widely-regarded as bioactive phytochemicals. In conclusion, the consumption of lighter roasted coffee, may contribute to the prevention of certain types of cancer such as oral and colon. Chemical compounds in coffee may reduce the risk for certain types of cancers. These compounds may be particularly abundant in lighter roasted coffee. Therefore, lighter roasted coffee could contribute to the prevention of cancer through a healthy diet. © 2018 Institute of Food Technologists®.

  14. Coffee: biochemistry and potential impact on health.

    Science.gov (United States)

    Ludwig, Iziar A; Clifford, Michael N; Lean, Michael E J; Ashihara, Hiroshi; Crozier, Alan

    2014-08-01

    This review provides details on the phytochemicals in green coffee beans and the changes that occur during roasting. Key compounds in the coffee beverage, produced from the ground, roasted beans, are volatile constituents responsible for the unique aroma, the alkaloids caffeine and trigonelline, chlorogenic acids, the diterpenes cafestol and kahweol, and melanoidins, which are Maillard reaction products. The fate of these compounds in the body following consumption of coffee is discussed along with evidence of the mechanisms by which they may impact on health. Finally, epidemiological findings linking coffee consumption to potential health benefits including prevention of several chronic and degenerative diseases, such as cancer, cardiovascular disorders, diabetes, and Parkinson's disease, are evaluated.

  15. Coffee Bean Grade Determination Based on Image Parameter

    Directory of Open Access Journals (Sweden)

    F. Ferdiansjah

    2011-12-01

    Full Text Available Quality standard for coffee as an agriculture commodity in Indonesia uses defect system which is regulated in Standar Nasional Indonesia (SNI for coffee bean, No: 01-2907-1999. In the Defect System standard, coffee bean is classified into six grades, from grade I to grade VI depending on the number of defect found in the coffee bean. Accuracy of this method heavily depends on the experience and the expertise of the human operators. The objective of the research is to develop a system to determine the coffee bean grading based on SNI No: 01-2907-1999. A visual sensor, a webcam connected to a computer, was used for image acquisition of coffee bean image samples, which were placed under uniform illumination of 414.5+2.9 lux. The computer performs feature extraction from parameters of coffee bean image samples in the term of texture (energy, entropy, contrast, homogeneity and color (R mean, G mean, and B mean and determines the grade of coffee bean based on the image parameters by implementing neural network algorithm. The accuracy of system testing for the coffee beans of grade I, II, III, IVA, IVB, V, and VI have the value of 100, 80, 60, 40, 100, 40, and 100%, respectively.

  16. Application of Attenuated Total Reflectance-Fourier Transformed Infrared (ATR-FTIR) Spectroscopy To Determine the Chlorogenic Acid Isomer Profile and Antioxidant Capacity of Coffee Beans.

    Science.gov (United States)

    Liang, Ningjian; Lu, Xiaonan; Hu, Yaxi; Kitts, David D

    2016-01-27

    The chlorogenic acid isomer profile and antioxidant activity of both green and roasted coffee beans are reported herein using ATR-FTIR spectroscopy combined with chemometric analyses. High-performance liquid chromatography (HPLC) quantified different chlorogenic acid isomer contents for reference, whereas ORAC, ABTS, and DPPH were used to determine the antioxidant activity of the same coffee bean extracts. FTIR spectral data and reference data of 42 coffee bean samples were processed to build optimized PLSR models, and 18 samples were used for external validation of constructed PLSR models. In total, six PLSR models were constructed for six chlorogenic acid isomers to predict content, with three PLSR models constructed to forecast the free radical scavenging activities, obtained using different chemical assays. In conclusion, FTIR spectroscopy, coupled with PLSR, serves as a reliable, nondestructive, and rapid analytical method to quantify chlorogenic acids and to assess different free radical-scavenging capacities in coffee beans.

  17. Variation in caffeine concentration in single coffee beans.

    Science.gov (United States)

    Fox, Glen P; Wu, Alex; Yiran, Liang; Force, Lesleigh

    2013-11-13

    Twenty-eight coffee samples from around the world were tested for caffeine levels to develop near-infrared reflectance spectroscopy (NIRS) calibrations for whole and ground coffee. Twenty-five individual beans from five of those coffees were used to develop a NIRS calibration for caffeine concentration in single beans. An international standard high-performance liquid chromatography method was used to analyze for caffeine content. Coffee is a legal stimulant and possesses a number of heath properties. However, there is variation in the level of caffeine in brewed coffee and other caffeinated beverages. Being able to sort beans on the basis of caffeine concentration will improve quality control in the level of caffeine in those beverages. The range in caffeine concentration was from 0.01 mg/g (decaffeinated coffee) to 19.9 mg/g (Italian coffee). The majority of coffees were around 10.0-12.0 mg/g. The NIRS results showed r(2) values for bulk unground and ground coffees were >0.90 with standard errors coffee beans. One application of this calibration could be sorting beans on caffeine concentration to provide greater quality control for high-end markets. Furthermore, bean sorting may open new markets for novel coffee products.

  18. Effects of roasting temperatures and gamma irradiation on the content of chlorogenic acid, caffeic acid and soluble carbohydrates of coffee

    International Nuclear Information System (INIS)

    Deshpande, S.N.; Aguilar, A.A.

    1975-01-01

    Two varieties of Puerto Rican coffee, Coffea canephora L. var. Robusta, and Coffea arabica L. var. Borbon, were subjected to four different doses of radiation and roasted at two different temperatures. Aqueous extracts of the ground coffee beans were analyzed for chlorogenic acid and caffeic acid at 324 nm and 360 nm wavelength settings, respectively. Samples subjected to the roasting treatments in conjuction with irradiation treatments were treated with basic lead acetate prior to the colorimetric analyses in order to eliminate interfering substances. The total carbohydrate content was also determined by colorimetric techniques with anthrone reagent. The total nitrogen content of the pulverized samples were determined by the micro-Kjeldahl method. While roasting treatments caused a reduction in the concentrations of the chlorogenic acid, caffeic acid, and the carbohydrates, the radiation treatments increased the concentrations of soluble carbohydrates without affecting the concentrations of chlorogenic acid or caffeic acid. It therefore appears that radiation treatments seem to cause degradation of the acid-polysaccharide complexes liberating soluble sugars. There were no noticable changes in the total content of nitrogen caused by roasting or the radiation treatments as indicated by the statistical analysis employing the split plot design. (author)

  19. Assessment of metals in roasted indigenous coffee varieties of ...

    African Journals Online (AJOL)

    Assessment of metals in roasted indigenous coffee varieties of Ethiopia. ... Bulletin of the Chemical Society of Ethiopia ... values and drinking two cups of coffee is safe for an adult person and free from the risks of Cd and Pb toxicity.

  20. Phytochemical Composition, Antioxidant Activity, and the Effect of the Aqueous Extract of Coffee (Coffea arabica L.) Bean Residual Press Cake on the Skin Wound Healing.

    Science.gov (United States)

    Affonso, Regina Celis Lopes; Voytena, Ana Paula Lorenzen; Fanan, Simone; Pitz, Heloísa; Coelho, Daniela Sousa; Horstmann, Ana Luiza; Pereira, Aline; Uarrota, Virgílio Gavicho; Hillmann, Maria Clara; Varela, Lucas Andre Calbusch; Ribeiro-do-Valle, Rosa Maria; Maraschin, Marcelo

    2016-01-01

    The world coffee consumption has been growing for its appreciated taste and its beneficial effects on health. The residual biomass of coffee, originated in the food industry after oil extraction from coffee beans, called coffee beans residual press cake, has attracted interest as a source of compounds with antioxidant activity. This study investigated the chemical composition of aqueous extracts of coffee beans residual press cake (AE), their antioxidant activity, and the effect of topical application on the skin wound healing, in animal model, of hydrogels containing the AE, chlorogenic acid (CGA), allantoin (positive control), and carbopol (negative control). The treatments' performance was compared by measuring the reduction of the wound area, with superior result ( p coffee AE (78.20%) with respect to roasted coffee AE (53.71%), allantoin (70.83%), and carbopol (23.56%). CGA hydrogels reduced significantly the wound area size on the inflammatory phase, which may be associated with the well known antioxidant and anti-inflammatory actions of that compound. The topic use of the coffee AE studied improved the skin wound healing and points to an interesting biotechnological application of the coffee bean residual press cake.

  1. Phytochemical Composition, Antioxidant Activity, and the Effect of the Aqueous Extract of Coffee (Coffea arabica L. Bean Residual Press Cake on the Skin Wound Healing

    Directory of Open Access Journals (Sweden)

    Regina Celis Lopes Affonso

    2016-01-01

    Full Text Available The world coffee consumption has been growing for its appreciated taste and its beneficial effects on health. The residual biomass of coffee, originated in the food industry after oil extraction from coffee beans, called coffee beans residual press cake, has attracted interest as a source of compounds with antioxidant activity. This study investigated the chemical composition of aqueous extracts of coffee beans residual press cake (AE, their antioxidant activity, and the effect of topical application on the skin wound healing, in animal model, of hydrogels containing the AE, chlorogenic acid (CGA, allantoin (positive control, and carbopol (negative control. The treatments’ performance was compared by measuring the reduction of the wound area, with superior result (p<0.05 for the green coffee AE (78.20% with respect to roasted coffee AE (53.71%, allantoin (70.83%, and carbopol (23.56%. CGA hydrogels reduced significantly the wound area size on the inflammatory phase, which may be associated with the well known antioxidant and anti-inflammatory actions of that compound. The topic use of the coffee AE studied improved the skin wound healing and points to an interesting biotechnological application of the coffee bean residual press cake.

  2. Physicochemical properties and antioxidant capacity of raw, roasted and puffed cacao beans.

    Science.gov (United States)

    Hu, SuJung; Kim, Byung-Yong; Baik, Moo-Yeol

    2016-03-01

    The antioxidant capacity and attributable bioactive compounds of puffed cacao beans were investigated. Roasting was carried out at 190°C for 15min and puffing was performed at 4-7kgf/cm(2). Cacao beans puffed at 4kgf/cm(2) showed the highest total polyphenols (23.16mgGAE/gsample) and total flavonoids (10.65mgCE/gsample) (pbeans reflected the total polyphenols and flavonoids measured. The quantities of theobromine, catechin, epicatechin, and procyanidin B2 were higher in cacao beans puffed at 4kgf/cm(2) than in roasted cacao beans. Puffed cacao beans received a good sensory score in flavor, but sourness increased as puffing pressure increased. Thus, these results suggest that, in cacao bean processing, puffing could be an alternative to roasting, which provide a rich taste and high antioxidant capacity. Copyright © 2015 Elsevier Ltd. All rights reserved.

  3. Can impurities from soil-contaminated coffees reach the cup?

    International Nuclear Information System (INIS)

    Tagliaferro, F.S.; De Nadai Fernandes, E.A.; Bacchi, M.A.; Joacir De Franca, E.; Bode, P.

    2007-01-01

    Depending on the harvest conditions, coffee beans can be contaminated by soil when dropped to the ground. It is well known that agricultural soils act as sinks for agrochemicals applied to the crops. While coffee is brewed, substances present in the roasted and ground coffee beans are extracted by hot water, emphasizing the need to assess the possible transfer of impurities from the soil to the beverage. Soil-contaminated samples of roasted coffee beans were split into 2 groups according to the treatments: (a) washed and ground and (b) only ground. Brewing was performed in a household espresso machine for both coffees. The resulting beverage was freeze-dried and the elemental composition determined by instrumental neutron activation analysis (INAA). The mass fractions of the terrigenous elements Fe, La, Sc, Sm and Th in the freeze-dried non-washed coffee beverages were, at least, 2 times higher than in the washed samples. These elements are tracers of the soil, indicating that the impurities from the soil reached the beverage. (author)

  4. Acute effects of light and dark roasted coffee on glucose tolerance

    DEFF Research Database (Denmark)

    Rakvaag, Elin; Dragsted, Lars Ove

    2016-01-01

    PURPOSE: Epidemiological evidence suggests that coffee consumption is associated with a lower risk of type 2 diabetes. Coffee contains caffeine and several other components that may modulate glucose regulation. The chlorogenic acids (CGA) in coffee have been indicated as constituents that may help...... to normalize the acute glucose response after a carbohydrate challenge. The aim of this study was to investigate whether two coffee beverages that differ in CGA content due to different roasting degrees will differentially affect glucose regulation. METHODS: In a controlled crossover trial, 11 healthy fasted...... volunteers consumed 300 mL of either light (LIR) or dark (DAR) roasted coffee, or water, followed 30 min later by a 75-g oral glucose tolerance test (OGTT). Blood samples were drawn at baseline, 30, 60, and 120 min. Differences in glucose and insulin responses and insulin sensitivity index (ISI) were...

  5. ASSESSMENT OF METALS IN ROASTED INDIGENOUS COFFEE ...

    African Journals Online (AJOL)

    *Corresponding author. E-mail: bscv2006@yahoo.com. This work is licensed under the Creative Commons Attribution 4.0 International License. ASSESSMENT OF METALS IN ROASTED INDIGENOUS COFFEE VARIETIES OF. ETHIOPIA. Abera Gure1,2, Bhagwan Singh Chandravanshi1* and Taddese Wondimu Godeto1, ...

  6. Data on coffee composition and mass spectrometry analysis of mixtures of coffee related carbohydrates, phenolic compounds and peptides

    Directory of Open Access Journals (Sweden)

    Ana S.P. Moreira

    2017-08-01

    Full Text Available The data presented here are related to the research paper entitled “Transglycosylation reactions, a main mechanism of phenolics incorporation in coffee melanoidins: inhibition by Maillard reaction” (Moreira et al., 2017 [1]. Methanolysis was applied in coffee fractions to quantify glycosidically-linked phenolics in melanoidins. Moreover, model mixtures mimicking coffee beans composition were roasted and analyzed using mass spectrometry-based approaches to disclose the regulatory role of proteins in transglycosylation reactions extension. This article reports the detailed chemical composition of coffee beans and derived fractions. In addition, it provides gas chromatography–mass spectrometry (GC–MS chromatograms and respective GC–MS spectra of silylated methanolysis products obtained from phenolic compounds standards, as well as the detailed identification of all compounds observed by electrospray mass spectrometry (ESI-MS analysis of roasted model mixtures, paving the way for the identification of the same type of compounds in other samples.

  7. Determination of selenium in roasted beans coffee samples consumed in Algeria by radiochemical neutron activation analysis method

    International Nuclear Information System (INIS)

    Messaoudi, Mohammed; Begaa, Samir; Hamidatou, Lylia; Salhi, M'hamed

    2018-01-01

    The essential trace element selenium is a focus of attention due to its effects on human health, there being consequences of both its deficiency and excess. Due to the ultra-trace content of selenium, the neutron activation analysis method (NAA) is difficult to apply. We therefore made use of the radiochemical neutron activation analysis (RNAA) to determine Se at low level concentrations in several consumed food items in Algeria. A radiochemical procedure based on liquid-liquid separation was established in our laboratory. In this research we focused on the determination of selenium in two species of coffee: Arabica and Robusta. The accuracy of the method was assessed by analyzing the certified reference material NIST-SRM 1573a (tomato leaves). The results obtained show a selenium variation from 0.025 to 0.052 μg/g in coffee beans and an average yield of the separation of about 85%. The results of this study were compared with those obtained with samples from Brazilian, Caribbean, Indian and Kenyan coffee beans.

  8. Prediction of specialty coffee cup quality based on near infrared spectra of green coffee beans.

    Science.gov (United States)

    Tolessa, Kassaye; Rademaker, Michael; De Baets, Bernard; Boeckx, Pascal

    2016-04-01

    The growing global demand for specialty coffee increases the need for improved coffee quality assessment methods. Green bean coffee quality analysis is usually carried out by physical (e.g. black beans, immature beans) and cup quality (e.g. acidity, flavour) evaluation. However, these evaluation methods are subjective, costly, time consuming, require sample preparation and may end up in poor grading systems. This calls for the development of a rapid, low-cost, reliable and reproducible analytical method to evaluate coffee quality attributes and eventually chemical compounds of interest (e.g. chlorogenic acid) in coffee beans. The aim of this study was to develop a model able to predict coffee cup quality based on NIR spectra of green coffee beans. NIR spectra of 86 samples of green Arabica beans of varying quality were analysed. Partial least squares (PLS) regression method was used to develop a model correlating spectral data to cupping score data (cup quality). The selected PLS model had a good predictive power for total specialty cup quality and its individual quality attributes (overall cup preference, acidity, body and aftertaste) showing a high correlation coefficient with r-values of 90, 90,78, 72 and 72, respectively, between measured and predicted cupping scores for 20 out of 86 samples. The corresponding root mean square error of prediction (RMSEP) was 1.04, 0.22, 0.27, 0.24 and 0.27 for total specialty cup quality, overall cup preference, acidity, body and aftertaste, respectively. The results obtained suggest that NIR spectra of green coffee beans are a promising tool for fast and accurate prediction of coffee quality and for classifying green coffee beans into different specialty grades. However, the model should be further tested for coffee samples from different regions in Ethiopia and test if one generic or region-specific model should be developed. Copyright © 2015 Elsevier B.V. All rights reserved.

  9. PAH in tea and coffee

    DEFF Research Database (Denmark)

    Duedahl-Olesen, Lene; Navarantem, Marin; Adamska, Joanna

    For food regulation in the European Union maximum limits on other foods than tea and coffee includes benzo[a]pyrene and the sum of PAH4 (sum of benzo[a]pyrene, chrysene, benz[a]anthracene and benzo[b]fluoranthene). This study includes analysis of the above mentioned PAH in both, tea leaves, coffee...... beans and ready-to-drink preparations. Compared to other food matrices (e.g. fish), the analytical methods were challenged by the hot water extracts. Preparation of tea includes roasting and drying of the tea leaves using combustion gases from burning wood, oil, or coal. These are responsible...... for accumulation of PAH in tea leaves. Different varieties of tea leaves were analyzed and highest concentrations were found in leaves from mate and black tea with maximum concentrations of 32 μg/kg for benzo[a]pyrene and 115 μg/kg for the sum of PAH4. Also, coffee beans are roasted during processing. However...

  10. Chemical characterisation of non-defective and defective green arabica and robusta coffees by electrospray ionization-mass spectrometry (ESI-MS).

    Science.gov (United States)

    Mendonça, Juliana C F; Franca, Adriana S; Oliveira, Leandro S; Nunes, Marcella

    2008-11-15

    The coffee roasted in Brazil is considered to be of low quality, due to the presence of defective coffee beans that depreciate the beverage quality. These beans, although being separated from the non-defective ones prior to roasting, are still commercialized in the coffee trading market. Thus, it was the aim of this work to verify the feasibility of employing ESI-MS to identify chemical characteristics that will allow the discrimination of Arabica and Robusta species and also of defective and non-defective coffees. Aqueous extracts of green (raw) defective and non-defective coffee beans were analyzed by direct infusion electrospray ionization mass spectrometry (ESI-MS) and this technique provided characteristic fingerprinting mass spectra that not only allowed for discrimination of species but also between defective and non-defective coffee beans. ESI-MS profiles in the positive mode (ESI(+)-MS) provided separation between defective and non-defective coffees within a given species, whereas ESI-MS profiles in the negative mode (ESI(-)-MS) provided separation between Arabica and Robusta coffees. Copyright © 2008 Elsevier Ltd. All rights reserved.

  11. Quantitative evaluation of multiple adulterants in roasted coffee by Diffuse Reflectance Infrared Fourier Transform Spectroscopy (DRIFTS) and chemometrics.

    Science.gov (United States)

    Reis, Nádia; Franca, Adriana S; Oliveira, Leandro S

    2013-10-15

    The current study presents an application of Diffuse Reflectance Infrared Fourier Transform Spectroscopy for detection and quantification of fraudulent addition of commonly employed adulterants (spent coffee grounds, coffee husks, roasted corn and roasted barley) to roasted and ground coffee. Roasted coffee samples were intentionally blended with the adulterants (pure and mixed), with total adulteration levels ranging from 1% to 66% w/w. Partial Least Squares Regression (PLS) was used to relate the processed spectra to the mass fraction of adulterants and the model obtained provided reliable predictions of adulterations at levels as low as 1% w/w. A robust methodology was implemented that included the detection of outliers. High correlation coefficients (0.99 for calibration; 0.98 for validation) coupled with low degrees of error (1.23% for calibration; 2.67% for validation) confirmed that DRIFTS can be a valuable analytical tool for detection and quantification of adulteration in ground, roasted coffee. Copyright © 2013 Elsevier B.V. All rights reserved.

  12. Correlation between caffeine contents of green coffee beans and ...

    African Journals Online (AJOL)

    A moderate negative correlation (R = 0.5463) was found between the caffeine contents of green coffee beans and the altitudes at which the coffee plants were grown. The caffeine contents of 9 of the green coffee bean samples analyzed by high performance liquid chromatography (HPLC) provided comparable results in the ...

  13. Use of near-infrared spectroscopy and feature selection techniques for predicting the caffeine content and roasting color in roasted coffees.

    Science.gov (United States)

    Pizarro, Consuelo; Esteban-Díez, Isabel; González-Sáiz, José-María; Forina, Michele

    2007-09-05

    Near-infrared spectroscopy (NIRS), combined with diverse feature selection techniques and multivariate calibration methods, has been used to develop robust and reliable reduced-spectrum regression models based on a few NIR filter sensors for determining two key parameters for the characterization of roasted coffees, which are extremely relevant from a quality assurance standpoint: roasting color and caffeine content. The application of the stepwise orthogonalization of predictors (an "old" technique recently revisited, known by the acronym SELECT) provided notably improved regression models for the two response variables modeled, with root-mean-square errors of the residuals in external prediction (RMSEP) equal to 3.68 and 1.46% for roasting color and caffeine content of roasted coffee samples, respectively. The improvement achieved by the application of the SELECT-OLS method was particularly remarkable when the very low complexities associated with the final models obtained for predicting both roasting color (only 9 selected wavelengths) and caffeine content (17 significant wavelengths) were taken into account. The simple and reliable calibration models proposed in the present study encourage the possibility of implementing them in online and routine applications to predict quality parameters of unknown coffee samples via their NIR spectra, thanks to the use of a NIR instrument equipped with a proper filter system, which would imply a considerable simplification with regard to the recording and interpretation of the spectra, as well as an important economic saving.

  14. Growth performance of broilers fed on sprouted-roasted guar bean (Cyamopsis tetragonoloba) based diets.

    Science.gov (United States)

    Madzimure, James; Muchapa, Lorraine; Gwiriri, Lovemore; Bakare, Archibold G; Masaka, Lawrence

    2017-06-01

    In a completely randomized block design with 96 Cobb-500 broilers, a study was conducted to evaluate the potential of dietary inclusion of sprouted then roasted guar bean in broiler diets. The 96 male day-old broiler chicks, blocked by pen into equal weight groups of six chicks replicated four times per treatment, were randomly allocated to treatment diets containing graded levels of sprouted then roasted guar bean meal (GBM) at 0, 50, 100 and 150 g kg -1 inclusion level. The guar bean was sprouted and roasted to reduce guar gum effect. Total feed intake decreased significantly as the guar bean meal content increased in the starter phase (P  0.05) were observed. Diets containing 0 and 50 g kg -1 GBM recorded significantly higher total feed intake compared to the diet containing 150 g kg -1 GBM. Although average weight gain was not significantly different in birds fed 0 and 50 g kg -1 GBM diets, it was significantly higher than in birds fed on 100 and 150 g kg -1 GBM diets. Feed conversion ratio was not significantly different among treatment groups (P > 0.05) but showed a general decreasing trend with increasing guar bean meal inclusion level, the effect being more pronounced during the starter phase. In conclusion, the optimum inclusion level of sprouted then roasted guar bean meal in broiler diets is 50 g kg -1 .

  15. Covering the different steps of the coffee processing: Can headspace VOC emissions be exploited to successfully distinguish between Arabica and Robusta?

    Science.gov (United States)

    Colzi, Ilaria; Taiti, Cosimo; Marone, Elettra; Magnelli, Susanna; Gonnelli, Cristina; Mancuso, Stefano

    2017-12-15

    This work was performed to evaluate the possible application of PTR-ToF-MS technique in distinguishing between Coffea arabica (Arabica) and Coffea canephora var. robusta (Robusta) commercial stocks in each step of the processing chain (green beans, roasted beans, ground coffee, brews). volatile organic compounds (VOC) spectra from coffee samples of 7 Arabica and 6 Robusta commercial stocks were recorded and submitted to multivariate statistical analysis. Results clearly showed that, in each stage of the coffee processing, the volatile composition of coffee is highly influenced by the species. Actually, with the exception of green beans, PTR-ToF-MS technique was able to correctly recognize Arabica and Robusta samples. Particularly, among 134 tentatively identified VOCs, some masses (16 for roasted coffee, 12 for ground coffee and 12 for brewed coffee) were found to significantly discriminate the two species. Therefore, headspace VOC analyses was showed to represent a valuable tool to distinguish between Arabica and Robusta. Copyright © 2017 Elsevier Ltd. All rights reserved.

  16. Coffee contains cholinomimetic compound distinct from caffeine. I: Purification and chromatographic analysis.

    Science.gov (United States)

    Tse, S Y

    1991-07-01

    Both regular and decaffeinated coffees were found to have cholinomimetic actions when tested in urethane-anesthetized rats. These actions were distinct from those of caffeine and reversible by atropine. The bioactive fraction was purified from alcoholic extracts of instant decaffeinated coffee by liquid column chromatography and preparative TLC. The purified compound showed similar pharmacological actions as the starting material. Chromatographic behavior was further characterized by analytical TLC and HPLC. Chromatographic analyses of extracts of green coffee beans and roasted ground coffees showed that the cardioactive compound was only present in roasted coffees. Similar analyses of other commonly consumed beverages, including teas and cocoa, showed that this compound was not present in beverages besides coffee.

  17. Online monitoring of coffee roasting by proton transfer reaction time-of-flight mass spectrometry (PTR-ToF-MS): towards a real-time process control for a consistent roast profile.

    Science.gov (United States)

    Wieland, Flurin; Gloess, Alexia N; Keller, Marco; Wetzel, Andreas; Schenker, Stefan; Yeretzian, Chahan

    2012-03-01

    A real-time automated process control tool for coffee roasting is presented to consistently and accurately achieve a targeted roast degree. It is based on the online monitoring of volatile organic compounds (VOC) in the off-gas of a drum roaster by proton transfer reaction time-of-flight mass spectrometry at a high time (1 Hz) and mass resolution (5,500 m/Δm at full width at half-maximum) and high sensitivity (better than parts per billion by volume). Forty-two roasting experiments were performed with the drum roaster being operated either on a low, medium or high hot-air inlet temperature (= energy input) and the coffee (Arabica from Antigua, Guatemala) being roasted to low, medium or dark roast degrees. A principal component analysis (PCA) discriminated, for each one of the three hot-air inlet temperatures, the roast degree with a resolution of better than ±1 Colorette. The 3D space of the three first principal components was defined based on 23 mass spectral profiles of VOCs and their roast degree at the end point of roasting. This provided a very detailed picture of the evolution of the roasting process and allowed establishment of a predictive model that projects the online-monitored VOC profile of the roaster off-gas in real time onto the PCA space defined by the calibration process and, ultimately, to control the coffee roasting process so as to achieve a target roast degree and a consistent roasting.

  18. Impact of fermentation, drying, roasting, and Dutch processing on epicatechin and catechin content of cacao beans and cocoa ingredients.

    Science.gov (United States)

    Payne, Mark J; Hurst, W Jeffrey; Miller, Kenneth B; Rank, Craig; Stuart, David A

    2010-10-13

    Low molecular weight flavan-3-ols are thought to be responsible, in part, for the cardiovascular benefits associated with cocoa powder and dark chocolate. The levels of epicatechin and catechin were determined in raw and conventionally fermented cacao beans and during conventional processing, which included drying, roasting, and Dutch (alkali) processing. Unripe cacao beans had 29% higher levels of epicatechin and the same level of catechin compared to fully ripe beans. Drying had minimal effect on the epicatechin and catechin levels. Substantial decreases (>80%) in catechin and epicatechin levels were observed in fermented versus unfermented beans. When both Ivory Coast and Papua New Guinea beans were subjected to roasting under controlled conditions, there was a distinct loss of epicatechin when bean temperatures exceeded 70 °C. When cacao beans were roasted to 120 °C, the catechin level in beans increased by 696% in unfermented beans, by 650% in Ivory Coast beans, and by 640% in Papua New Guinea fermented beans compared to the same unroasted beans. These results suggest that roasting in excess of 70 °C generates significant amounts of (-)-catechin, probably due to epimerization of (-)-epicatechin. Compared to natural cocoa powders, Dutch processing caused a loss in both epicatechin (up to 98%) and catechin (up to 80%). The epicatechin/catechin ratio is proposed as a useful and sensitive indicator for the processing history of cacao beans.

  19. Evaluation of the effect of roasting process on the energy transition and the crystalline structures of Arabica, Robusta, and Liberica coffee from Jambi Indonesia

    Science.gov (United States)

    Perdana, B. M.; Manihuruk, R.; Ashyar, R.; Heriyanti; Sutrisno

    2018-04-01

    The effect of the roasting process has been evaluated to determine of the energy transition and the crystalline structure of three types of coffee, Arabica, Robusta, and Liberica coffee both green and roasted coffee with the roasted temperature at 200°C and 230°C. The crystalline structure of the coffee was evaluated with X-ray powder diffraction (XRD). The result exposes that the three types of green coffee showed that an amorphous structure whereas the roasted coffee denotes a crystal structure of sucrose. The varied temperature in the roasting process leads to changes in the crystal structure shown by the peak shift of 2θ for all types of coffee. The added cations, such as Fe2+, Ca2+, and Mg2+ ions on Liberica coffee induced of changes in the crystal structures, which are assigned by the peak shift, that imply of metal ions of the sucrose complexes happened in the solution, except for the addition of Mg2+ ion.

  20. TRACKING THE PROCESSES OF MELANODIN FORMATION IN COFFEE

    OpenAIRE

    Snezhana Ivanova

    2017-01-01

    Melanoidins are high molecular brown colored substances and products of sugar-amine reaction of Maillard. They are formed during roasting a green coffee beans under different thermal regimes of heat treatment. In the technological production of different types coffee beverages, the coffee powder is subjected to after-heat treatment. In these additional operations again become active processes of melanoidin formation and their changing their structures. This is changes of the Melanoidins have ...

  1. Physical and sensory quality of Java Arabica green coffee beans

    Science.gov (United States)

    Sunarharum, W. B.; Yuwono, S. S.; Pangestu, N. B. S. W.; Nadhiroh, H.

    2018-03-01

    Demand on high quality coffee for consumption is continually increasing not only in the consuming countries (importers) but also in the producing countries (exporters). Coffee quality could be affected by several factors from farm to cup including the post-harvest processing methods. This research aimed to investigate the influence of different post-harvest processing methods on physical and sensory quality of Java Arabica green coffee beans. The two factors being evaluated were three different post-harvest processing methods to produce green coffee beans (natural/dry, semi-washed and fully-washed processing) under sun drying. Physical quality evaluation was based on The Indonesian National Standard (SNI 01-2907-2008) while sensory quality was evaluated by five expert judges. The result shows that less defects observed in wet processed coffee as compared to the dry processing. The mechanical drying was also proven to yield a higher quality green coffee beans and minimise losses.

  2. Suppressive effects of coffee on the SOS responses induced by UV and chemical mutagens

    International Nuclear Information System (INIS)

    Obana, Hirotaka; Nakamura, Sei-ichi; Tanaka, Ryou-ichi

    1986-01-01

    SOS-inducing activity of UV or chemical mutagens was strongly suppressed by instant coffee in Salmonella typhimurium TA1535/pSK1002. As decaffeinated instant coffee showed a similarly strong suppressive effect, it would seem that caffeine, a known inhibitor of SOS responses, is not responsible for the effect observed. The suppression was also shown by freshly brewed coffee extracts. However, the suppression was absent in green coffee-bean extracts. These results suggest that coffee contains some substance(s) which, apart from caffeine, suppresses SOS-inducing activity of UV or chemical mutagens and that the suppressive substance(s) are produced by roasting coffee beans. (Auth.)

  3. Detection of corn adulteration in Brazilian coffee (Coffea arabica) by tocopherol profiling and near-infrared (NIR) spectroscopy

    Science.gov (United States)

    Coffee is a high-value commodity that is a target for adulteration, especially after the beans have been roasted and ground. Countries such as Brazil, the second largest coffee producer, have set limits on the allowable amount of coffee contamination and adulteration. Therefore, there is significant...

  4. Climatic factors directly impact the volatile organic compound fingerprint in green Arabica coffee bean as well as coffee beverage quality.

    Science.gov (United States)

    Bertrand, B; Boulanger, R; Dussert, S; Ribeyre, F; Berthiot, L; Descroix, F; Joët, T

    2012-12-15

    Coffee grown at high elevations fetches a better price than that grown in lowland regions. This study was aimed at determining whether climatic conditions during bean development affected sensory perception of the coffee beverage and combinations of volatile compounds in green coffee. Green coffee samples from 16 plots representative of the broad range of climatic variations in Réunion Island were compared by sensory analysis. Volatiles were extracted by solid phase micro-extraction and the volatile compounds were analysed by GC-MS. The results revealed that, among the climatic factors, the mean air temperature during seed development greatly influenced the sensory profile. Positive quality attributes such as acidity, fruity character and flavour quality were correlated and typical of coffees produced at cool climates. Two volatile compounds (ethanal and acetone) were identified as indicators of these cool temperatures. Among detected volatiles, most of the alcohols, aldehydes, hydrocarbons and ketones appeared to be positively linked to elevated temperatures and high solar radiation, while the sensory profiles displayed major defects (i.e. green, earthy flavour). Two alcohols (butan-1,3-diol and butan-2,3-diol) were closely correlated with a reduction in aromatic quality, acidity and an increase in earthy and green flavours. We assumed that high temperatures induce accumulation of these compounds in green coffee, and would be detected as off-flavours, even after roasting. Climate change, which generally involves a substantial increase in average temperatures in mountainous tropical regions, could be expected to have a negative impact on coffee quality. Copyright © 2012 Elsevier Ltd. All rights reserved.

  5. Packaging Attributes of Antioxidant-Rich Instant Coffee and Their Influence on the Purchase Intent

    Directory of Open Access Journals (Sweden)

    Marinês P. Corso

    2015-10-01

    Full Text Available The present study aimed to identify the most important packaging attributes for purchasing a product not currently on the Brazilian market: antioxidant-rich instant coffee, a blend of roasted coffee and green coffee. Five package types of the same brand of instant antioxidant-rich coffee marketed in different countries were evaluated through a focus group. The attributes’ glass shape, glass lid color and label, information and brand were selected for the quantitative study. The purchase intent for the packaging images was evaluated with conjoint analysis. In general, an increased purchase intent was verified for more modern packages and browner labels that indicated roasted coffee. The consumers preferred the image of green and roasted coffee beans next to the cup of coffee and valued information about the product’s differentiation (the origin, type, quantity and functions of antioxidants that was presented in the form of explanatory charts on the back of the packaging.

  6. Identification and in vitro cytotoxicity of ochratoxin A degradation products formed during coffee roasting.

    Science.gov (United States)

    Cramer, Benedikt; Königs, Maika; Humpf, Hans-Ulrich

    2008-07-23

    The mycotoxin ochratoxin A is degraded by up to 90% during coffee roasting. In order to investigate this degradation, model heating experiments with ochratoxin A were carried out, and the reaction products were analyzed by HPLC-DAD and HPLC-MS/MS. Two ochratoxin A degradation products were identified, and their structure and absolute configuration were determined. As degradation reactions, the isomerization to 14-(R)-ochratoxin A and the decarboxylation to 14-decarboxy-ochratoxin A were identified. Subsequently, an analytical method for the determination of these compounds in roasted coffee was developed. Quantification was carried out by HPLC-MS/MS and the use of stable isotope dilution analysis. By using this method for the analysis of 15 coffee samples from the German market, it could be shown that, during coffee roasting, the ochratoxin A diastereomer 14-(R)-ochratoxin A was formed in amounts of up to 25.6% relative to ochratoxin A. The decarboxylation product was formed only in traces. For toxicity evaluations, first preliminary cell culture assays were performed with the two new substances. Both degradation products exhibited higher IC50 values and caused apoptotic effects with higher concentrations than ochratoxin A in cultured human kidney epithelial cells. Thus, these cell culture data suggest that the degradation products are less cytotoxic than ochratoxin A.

  7. Fumonisin B2 production by Aspergillus niger in Thai coffee beans

    DEFF Research Database (Denmark)

    Noonim, P.; Mahakarnchanaku, W.; Nielsen, Kristian Fog

    2009-01-01

    During 2006 and 2007, a total of 64 Thai dried coffee bean samples (Coffea arabica) from two growing sites in Chiangmai Province and 32 Thai dried coffee bean samples (Coffea canephora) from two growing sites in Chumporn Province, Thailand, were collected and assessed for fumonisin contamination...... by black Aspergilli. No Fusarium species known to produce fumonisin were detected, but black Aspergilli had high incidences on both Arabica and Robusta Thai coffee beans. Liquid chromatography (LC) with high-resolution mass spectrometric (HRMS) detection showed that 67% of Aspergillus niger isolates from...... coffee beans were capable of producing fumonisins B2 (FB2) and B4 when grown on Czapek Yeast Agar with 5% NaCl. Small amounts (1-9.7 ng g-1) of FB2 were detected in seven of 12 selected coffee samples after ion-exchange purification and LC-MS/MS detection. Two samples also contained FB4...

  8. Disinfestation of copra, desiccated coconut and coffee beans by gamma radiation

    International Nuclear Information System (INIS)

    Manato, E.C.

    1987-08-01

    Nine insect pests were found associated with copra of which copra beetle, Necrobia rufipes, saw-toothed grain beetle, Oryzaephilus surinamensis, red flour beetle, Tribolium castaneum, cigarette beetle, Lasioderma serricorne and tropical warehouse moth, Ephestia cautella were found feeding on this food. While feeding on different coffee beans, coffee bean weevil, Araecerus fasciculatus De Geer showed preference on Arabica, Liberica and Excelsa but not in Robusta coffee beans. For mass rearing, the most suitable medium for copra beetle was desiccated coconut + yeast (2:1) and for coffee bean beetle, it was dried cassava chips + yeast (3:1). The life cycles completed in these food media were 43 to 60 and 42 to 56 days by copra beetle and coffee bean weevil respectively. Irradiation studies on these 2 species of insects showed that the eggs were most sensitive followed by larvae and pupae. A dose of 0.05 kGy prevented adult emergence from irradiated eggs and younger larvae, while doses of 0.10 to 0.25 kGy effected the survival of emerged adults. However, a dose of 0.50 kGy would be effective for the disinfestation of small packages (i.e. 0.25 to 0.50 kg in each) of copra or coffee beans initially infested with immature stages of beetles and weevils respectively. Packaging of irradiated commodities in polypropylene bags particularly those impregnated with permethrin prevented reinfestation by the insect pests. Toxic residues of permethrin in the prolypropylene film resulted in high mortality thereby preventing insect penetration of the packaging materials. Both copra beetles and coffee bean weevils were rather good invaders than penetrators as these species entered into the packages readily through existing openings in jute sack, woven polypropylene sack or flour bag. Organoleptic tests showed no change in aroma, flavour and general acceptability of irradiated coffee beans. In microbial studies it was observed that a dose of 0.6 kGy would eliminate Salmonella

  9. Survey on acrylamide in roasted coffee and barley and in potato crisps sold in Italy by a LC-MS/MS method.

    Science.gov (United States)

    Bertuzzi, Terenzio; Rastelli, Silvia; Mulazzi, Annalisa; Pietri, Amedeo

    2017-12-01

    A survey on the occurrence of acrylamide (AA) in roasted coffee, barley, and potato crisps was carried out using an intra-lab validated liquid chromatography (LC)-MS (mass spectrometry)/MS method. Over the years 2015-2016, 66 samples of coffee, 22 of roasted barley, and 22 of potato crisps were collected from retail outlets in Italy. AA was detected in almost all samples. In roasted coffee, the level exceeded 450 µg kg -1 , the limit recommended by the European Commission (EC), in 36.4% of the samples. In roasted barley, mean contamination was slightly lower than in coffee and no sample exceeded the EC limit of 2000 µg kg -1 . The AA contamination in potato crisps was remarkable. A percentage of 36.4 (n = 8) showed a value higher than the EC limit of 1000 µg kg -1 . Considering the average consumption of coffee and potato crisps by Italian people, AA exposure is significant and should be decreased.

  10. THE OCCURRENCE OF INSECTS, FUNGI AND ORGANOLEPTIC CHARACTERISTICS IN STORED COFFEE BEANS IN LAMPUNG

    Directory of Open Access Journals (Sweden)

    OKKY s. DHARMAPUTRA

    1999-01-01

    Full Text Available A survey on postharvest handling and technology processing of coffee beans at farmer, trader and exporter levels was conducted in West Lampung a nd Tanggamus regencies of Lampung province during harvest time (July 1998. Interviews and sampling of coffee beans were carried out during the survey. The number of respondents at farmer, trader and exporter levels was 22, 20 and 4, respectively, while the number of samples collected from each level was 20. All samples were analyzed for moisture content, physical quality, insect and fungal infestation, reducing sugar content, and coffee cupping. The results of the interviews indicated that posth arvest handling and technol ogy processing became better from farmers to exporters. Moisture contents of coffee beans collected from farmers and traders were higher than the tolerable limit recommended by SNI (13%. Physical quality of coffee beans collected from exporters was higher than that collected from farmers and traders. Insects were found on coffee beans collected from farmers, traders and exporters, but the number of species and the percentage of samples infested by insects from each level were relatively low. The predominant species was Liposcelis entomophila. The number of fungal species on coffee beans collected from farmers was higher than that collected from traders and exporters. The predominant species at the three levels was Aspergillus niger, but the lowest percentage of beans infected by this fungus was found on coffee beans collected from expo rters. The lowest percentage of samples infected by all fungi was also found on coffee beans collected from exporters. Reducing sugar content of coffee beans collected from exporters was lower than that from farmers and traders. Aroma and flavor values tended to increase from farmers through traders to exporters, while the body decreased. Some off-flavors (i.e. earthy, mouldy, fermented and woody were encountered in a few coffee samples from farmers as

  11. Effect of fungal infection on phenolic compounds during the storage of coffee beans

    Directory of Open Access Journals (Sweden)

    Amal, A. A.

    2013-12-01

    Full Text Available Aims: This work was undertaken to study the effect of Aspergillus infection on phenolic compounds in beans from four cultivars of the coffee plant (Coffea arabica L.. The effects of storage conditions of the coffee beans were also examined. Methodology and results: Beans from four varieties of coffee were artificially infected with three species of Aspergillus: A. niger, A. melleus and A. alliacus, and stored at 0, 8 and 25 ± 2 °C. After 3, 6 and 9 months, the contents of phenolic compounds in the beans were determined using high performance liquid chromatography (HPLC. Conclusion, significance and impact study: The results of this study showed that phenolic compounds were qualitatively and quantitatively higher in the inoculated beans as compared with the uninfected control beans, reflecting a possible induced defense mechanism in the infected beans. Increased storage periods resulted in higher levels of phenols, but the average total, bound and free phenols did not differ between the cultivars tested. Effective control of Apergillus infection in coffee beans can prevent such changes in phenolics that may affect their commercial value.

  12. A field survey on coffee beans drying methods of Indonesian small holder farmers

    Science.gov (United States)

    Siagian, Parulian; Setyawan, Eko Y.; Gultom, Tumiur; Napitupulu, Farel H.; Ambarita, Himsar

    2017-09-01

    Drying agricultural product is a post-harvest process that consumes significant energy. It can affect the quality of the product. This paper deals with literature review and field survey of drying methods of coffee beans of Indonesia farmers. The objective is to supply the necessary information on developing continuous solar drier. The results show that intermittent characteristic of sun drying results in a better quality of coffee beans in comparison with constant convective drying. In order to use energy efficiently, the drying process should be divided into several stages. In the first stage when the moist content is high, higher drying air temperature is more effective. After this step, where the moist content is low, lower drying air temperature is better. The field survey of drying coffee beans in Sumatera Utara province reveals that the used drying process is very traditional. It can be divided into two modes and depend on the coffee beans type. The Arabica coffee is firstly fermented and dried to moisture content of 80% using sun drying method, then followed by Green House model of drying up to moisture content about 12%. The latter typically spends 3 days of drying time. On the other hand, The Robusta coffee is dried by exposing to the sun directly without any treatment. After the coffee beans dried follow by peeled process. These findings can be considered to develop a continuous solar drying that suitable for coffee beans drying.

  13. Fumonisin B2 production by Aspergillus niger in Thai coffee beans

    NARCIS (Netherlands)

    Noonim, P.; Mahakarnchanakul, W.; Nielsen, K.F.; Frisvad, J.C.; Samson, R.A.

    2009-01-01

    During 2006 and 2007, a total of 64 Thai dried coffee bean samples (Coffea arabica) from two growing sites in Chiangmai Province and 32 Thai dried coffee bean samples (Coffea canephora) from two growing sites in Chumporn Province, Thailand, were collected and assessed for fumonisin contamination by

  14. Performance of Rotary Cutter Type Breaking Machine for Breakingand Deshelling Cocoa Roasted Beans

    OpenAIRE

    Sukrisno Widyotomo; Sri Mulato; Edi Suharyanto

    2005-01-01

    Conversion of cocoa beans to chocolate product is, therefore, one of the promising alternatives to increase the value added of dried cocoa beans. On the other hand, the development of chocolate industry requires an appropriate technology that is not available yet for small or medium scale of business. Breaking and deshelling cocoa roasted beans is one important steps in cocoa processing to ascertain good chocolate quality. The aim of this research is to study performance of rotary cutter type...

  15. Espresso coffees, caffeine and chlorogenic acid intake: potential health implications.

    Science.gov (United States)

    Crozier, Thomas W M; Stalmach, Angelique; Lean, Michael E J; Crozier, Alan

    2012-01-01

    HPLC analysis of 20 commercial espresso coffees revealed 6-fold differences in caffeine levels, a 17-fold range of caffeoylquinic acid contents, and 4-fold differences in the caffeoylquinic acid : caffeine ratio. These variations reflect differences in batch-to-batch bean composition, possible blending of arabica with robusta beans, as well as roasting and grinding procedures, but the predominant factor is likely to be the amount of beans used in the coffee-making/barista processes. The most caffeine in a single espresso was 322 mg and a further three contained >200 mg, exceeding the 200 mg day(-1) upper limit recommended during pregnancy by the UK Food Standards Agency. This snap-shot of high-street expresso coffees suggests the published assumption that a cup of strong coffee contains 50 mg caffeine may be misleading. Consumers at risk of toxicity, including pregnant women, children and those with liver disease, may unknowingly ingest excessive caffeine from a single cup of espresso coffee. As many coffee houses prepare larger volume coffees, such as Latte and Cappuccino, by dilution of a single or double shot of expresso, further study on these products is warranted. New data are needed to provide informative labelling, with attention to bean variety, preparation, and barista methods.

  16. Presence of Aspergillus and other fungal symbionts in coffee beans from Colombia

    Directory of Open Access Journals (Sweden)

    Miguel Ángel Gamboa-Gaitán

    2012-01-01

    Full Text Available Fungi are common inhabitants of plants and plant-derived products. Some of these fungal species are potentially dangerous to human health since they are able to produce chemical substances that alter normal physiological activity. There are no studies about natural mycoflora associated with coffee beans in Colombia, and nothing is known about the presence and abundance of toxigenic fungal species in Colombian coffee. In this study 5,000 coffee beans were studied by plating them on potato-based artificial culture medium and it was shown that potentially toxigenic fungal taxa (mostly from genera Aspergillus, Fusarium, Penicillium, are currently found in Colombian coffee beans. This is true for all steps of coffee processing, from berries in trees to toasted grains, including packed coffee ready for retail in supermarkets. Results show that the distribution of these fungi is not random among different steps of coffee processing, which means that some steps are more vulnerable to infection with some fungi that others. The convenience of establishing a program devoted to detect fungi and/or mycotoxins in Colombian commodities, specially coffee, is discussed here.

  17. Presence of aspergillus and other fungal symbionts in coffee beans from Colombia

    International Nuclear Information System (INIS)

    Gamboa Gaitan, Miguel Angel

    2012-01-01

    Fungi are common inhabitants of plants and plant derived products. Some of these fungal species are potentially dangerous to human health since they are able to produce chemical substances that alter normal physiological activity. There are no studies about natural mycoflora associated with coffee beans in Colombia, and nothing is known about the presence and abundance of toxigenic fungal species in Colombian coffee. in this study 5,000 coffee beans were studied by plating them on potato based artificial culture medium and it was shown that potentially toxigenic fungal taxa (mostly from genera aspergillus, fusarium, penicillium), are currently found in Colombian coffee beans. This is true for all steps of coffee processing, from berries in trees to toasted grains, including packed coffee ready for retail in supermarkets. results show that the distribution of these fungi is not random among different steps of coffee processing, which means that some steps are more vulnerable to infection with some fungi that others. The convenience of establishing a program devoted to detect fungi and/or mycotoxins in colombian commodities, specially coffee, is discussed here.

  18. Use of colour parameters for roasted coffee assessment Utilização dos parâmetros de cor para avaliação do café torrado

    Directory of Open Access Journals (Sweden)

    Natalina Cavaco Bicho

    2012-09-01

    Full Text Available Fast and non-destructive indicators were evaluated as tools to measure the technological quality of Arabica and Robusta coffee. Accordingly, considering the roasting intensity in highly valuable commercial samples, volume, mass, apparent density, moisture, total ash, ash insoluble in hydrochloric acid, and ether extract were characterized. The chromatic parameters L*, C*, Hº were measured using illuminants D65 and C. It was found that in roasted coffee beans, the parameters L*, C*, Hº, and coordinate b* had an antagonist interaction due to an increase in the roasting intensity, whereas after milling, only L* and Hº decreased progressively. Considering that the parameters L* and Hº followed similar patterns using both illuminants, D65 and C, it can be concluded that they are appropriate to evaluate coffee colour changes during roasting, enabling a relationship with coffee quality.Avaliaram-se indicadores não destrutivos e de execução rápida, para aferir a qualidade tecnológica de cafés Arábica e Robusta. Neste contexto, considerando a intensidade da torra em amostras com elevado interesse comercial, caracterizaram-se o volume, massa, densidade aparente, umidade, cinzas totais e insolúveis em ácido clorídrico e do extrato etéreo. Foram então analisados os parâmetros cromáticos L*, C*, Hº utilizando os iluminantes D65 e C. Verificou-se que em grãos de café torrado os parâmetros L*, C*, Hº e a coordenada b* mostraram uma interação antagônica face ao acréscimo da intensidade da torra, enquanto, após a moagem, apenas o L* e o Hº decresceram progressivamente. Considerando que a coordenada L* não variou significativamente com a aplicação dos dois iluminantes, concluiu-se que este parâmetro é o mais adequado para estudar a evolução da cor durante a torra, permitindo ainda estabelecer uma correlação com a qualidade.

  19. The Classification of Ground Roasted Decaffeinated Coffee Using UV-VIS Spectroscopy and SIMCA Method

    Science.gov (United States)

    Yulia, M.; Asnaning, A. R.; Suhandy, D.

    2018-05-01

    In this work, an investigation on the classification between decaffeinated and non- decaffeinated coffee samples using UV-VIS spectroscopy and SIMCA method was investigated. Total 200 samples of ground roasted coffee were used (100 samples for decaffeinated coffee and 100 samples for non-decaffeinated coffee). After extraction and dilution, the spectra of coffee samples solution were acquired using a UV-VIS spectrometer (Genesys™ 10S UV-VIS, Thermo Scientific, USA) in the range of 190-1100 nm. The multivariate analyses of the spectra were performed using principal component analysis (PCA) and soft independent modeling of class analogy (SIMCA). The SIMCA model showed that the classification between decaffeinated and non-decaffeinated coffee samples was detected with 100% sensitivity and specificity.

  20. Effect of decaffeination of green and roasted coffees on the in vivo antioxidant activity and prevention of liver injury in rats

    Directory of Open Access Journals (Sweden)

    Adriene R. Lima

    2013-05-01

    Full Text Available Decaffeination and roasting affects the composition of the chlorogenic acids in coffee, which have antioxidant potential. The aim of this study was to evaluate the effects of coffee decaffeination on the in vivo antioxidant activity and the prevention of liver damage. The Wistar rats received intraperitoneal doses of carbon tetrachloride and daily doses of Arabica coffee brews (whole and decaffeinated, both green and roasted by gavage for fifteen days. The activity of liver marker enzymes aspartate aminotransferase, alanine aminotransferase and serum albumin were measured as well as the quantification of the thiobarbituric acid reactive species and the content of liver total lipids. Aspartate aminotransferase and alanine aminotransferase are good indicators of liver damage: the results showed that all studied coffee brews decreased the activity of aspartate aminotransferase and alanine aminotransferase, and liver levels of thiobarbituric acid reactive species and total lipids. The compounds presents in coffee brews are able to decrease the hepatic lipid peroxidation induced by carbon tetrachloride, making a significant hepatoprotective effect, in accordance with the liver function tests. The coffee brews are hepatoprotective regardless of the decaffeination process and our results suggest a better protection against liver damage for the roasted coffee brews compared with green coffee brews.

  1. Turkish cultural heritage: a cup of coffee

    Directory of Open Access Journals (Sweden)

    Birsen Yılmaz

    2017-12-01

    Full Text Available Setting out a fabulous journey from a tiny bean, coffee is the stimulant of the heart and mind and a mysterious plant that strengthens friendship and also takes your tiredness away during the day. Although information on how and where the coffee came from is not clear, Sheikh Şazeli is regarded as the “father” by coffee makers. The word coffee originates from “Kaffa”, a primary coffee production center in Abyssinia, Africa, which can be considered the homeland of coffee. According to this consideration, in Abyssinia, coffee was consumed with bread; it was then pulped and brought to Yemen, and Yemeni people started to cultivate coffee. The word “kahve” in Turkish does not mean the coffee plant like its synonym in Arabic but means the beverage made by boiling. Turkish coffee is a blend of high-quality Arabic-type coffee beans, originating from Brazil and Central America and moderately roasted and ground finely. The way it is prepared differentiates Turkish coffee from others. This coffee was called Turkish coffee because of a new method of preparation invented by Turkish people where it is boiled in copper coffee pots. Turkish coffee that has spread around the world with this name has been an indispensable part of the cultural and social history of Turks.

  2. Transglycosylation reactions, a main mechanism of phenolics incorporation in coffee melanoidins: Inhibition by Maillard reaction.

    Science.gov (United States)

    Moreira, Ana S P; Nunes, Fernando M; Simões, Cristiana; Maciel, Elisabete; Domingues, Pedro; Domingues, M Rosário M; Coimbra, Manuel A

    2017-07-15

    Under roasting conditions, polysaccharides depolymerize and also are able to polymerize, forming new polymers through non-enzymatic transglycosylation reactions (TGRs). TGRs can also occur between carbohydrates and aglycones, such as the phenolic compounds present in daily consumed foods like coffee. In this study, glycosidically-linked phenolic compounds were quantified in coffee melanoidins, the polymeric nitrogenous brown-colored compounds formed during roasting, defined as end-products of Maillard reaction. One third of the phenolics present were in glycosidically-linked form. In addition, the roasting of solid-state mixtures mimicking coffee beans composition allowed the conclusion that proteins play a regulatory role in TGRs extension and, consequently, modulate melanoidins composition. Overall, the results obtained showed that TGRs are a main mechanism of phenolics incorporation in melanoidins and are inhibited by amino groups through Maillard reaction. Copyright © 2017 Elsevier Ltd. All rights reserved.

  3. A dark brown roast coffee blend is less effective at stimulating gastric acid secretion in healthy volunteers compared to a medium roast market blend.

    Science.gov (United States)

    Rubach, Malte; Lang, Roman; Bytof, Gerhard; Stiebitz, Herbert; Lantz, Ingo; Hofmann, Thomas; Somoza, Veronika

    2014-06-01

    Coffee consumption sometimes is associated with symptoms of stomach discomfort. This work aimed to elucidate whether two coffee beverages, containing similar amounts of caffeine, but differing in their concentrations of (β) N-alkanoyl-5-hydroxytryptamides (C5HTs), chlorogenic acids (CGAs), trigonelline, and N-methylpyridinium (N-MP) have different effects on gastric acid secretion in healthy volunteers. The intragastric pH after administration of bicarbonate with/without 200 mL of a coffee beverage prepared from a market blend or dark roast blend was analyzed in nine healthy volunteers. Coffee beverages were analyzed for their contents of C5HT, N-MP, trigonelline, CGAs, and caffeine using HPLC-DAD and HPLC-MS/MS. Chemical analysis revealed higher concentrations of N-MP for the dark brown blend (87 mg/L) compared to the market blend coffee (29 mg/L), whereas concentrations of C5HT (0.012 versus 0.343 mg/L), CGAs (323 versus 1126 mg/L), and trigonelline (119 versus 343 mg/L) were lower, and caffeine concentrations were similar (607 versus 674 mg/mL). Gastric acid secretion was less effectively stimulated after administration of the dark roast blend coffee compared to the market blend. Future studies are warranted to verify whether a high ratio of N-MP to C5HT and CGAs is beneficial for reducing coffee-associated gastric acid secretion. © 2014 WILEY-VCH Verlag GmbH & Co. KGaA, Weinheim.

  4. Changes in flavour and taste of irradiated coffee beans

    International Nuclear Information System (INIS)

    Dias, M.; Loaharanu, S.; Vokac, L.

    1978-01-01

    The possibility of changes in the smell and taste of coffee from beans submitted to irradiation for preservation is a significant gap in the programme devoted to increasing the product life time with such a process. Therefore, the main objective of the paper was to evaluate changes in aroma and flavour that can be noticed by the consumer. Coffee beans were given disinfestation doses of 50krad, producing an insect mortality rate of 98.33% +-2.89 in Araecerus fasciculatus (adult stage). The samples, provided by IBC, were from the same crop and free from pesticides. Some of the material was kept by that Institute for organoleptic tests. The remainder was sent to the National Institute of Technology for gas-chromatographic analysis. Should any significant changes be noticed, it could be assumed that the gamma-irradiation process would be rejected by the consumer. However, no significant change was observed in the most important characteristics, flavour and aroma, that might induce the consumer to reject irradiated coffee beans. (author)

  5. Identification Of Geographical Origin Of Coffee Before And After Roasting By Electronic Noses

    Science.gov (United States)

    Sberveglieri, V.; Concina, I.; Falasconi, M.; Ongo, E.; Pulvirenti, A.; Fava, P.

    2011-09-01

    Geographical origin traceability of food is a relevant issue for both producers' business protection and customers' rights safeguard. Differentiation of coffees on the basis of geographical origin is still a challenging issue, though possible by means of chemical techniques [1]. Between the most widely consumed beverage, coffee is a valuable one, with an aroma constituted by hundreds of volatiles [2]. Since the final global volatile composition is also determined by the cultivation climatic conditions, Electronic Noses (ENs) could be interesting candidates for distinguishing the geographical provenience by exploiting differences in chemical volatile profile. The present investigation is directed toward the characterization of green and roasted coffees samples according to their geographical origin.

  6. Examining growth, yield and bean quality of Ethiopian coffee trees

    NARCIS (Netherlands)

    Bote, Adugna

    2016-01-01

    Coffee (Coffeaarabica L.)bean production and quality are determined by a diversity of interacting factors (e.g. shade, nitrogen, crop traits). Bean yield increases with increase in radiation, but adequate fertilizer suppliesare needed to sustain the productivity. This thesis analysed

  7. Headspace Analysis of Philippine Civet Coffee Beans Using Gas Chromatography-Mass Spectrometry and Electronic Nose

    Science.gov (United States)

    Ongo, E.; Sevilla, F.; Antonelli, A.; Sberveglieri, G.; Montevecchi, G.; Sberveglieri, V.; de Paola, E. L.; Concina, I.; Falasconi, M.

    2011-11-01

    Civet coffee, the most expensive and best coffee in the world, is an economically important export product of the Philippines. With a growing threat of food adulteration and counterfeiting, a need for quality authentication is essential to protect the integrity and strong market value of Philippine civet coffee. At present, there is no internationally accepted method of verifying whether a bean is an authentic civet coffee. This study presented a practical and promising approach to identify and establish the headspace qualitative profile of Philippine civet coffee using electronic nose (E-nose) and gas chromatography-mass spectrometry (GC-MS). E-nose analysis revealed that aroma characteristic is one of the most important quality indicators of civet coffee. The findings were supported by GC-MS analysis. Principal component analysis (PCA) exhibited a clearly separated civet coffees from their control beans. The chromatographic fingerprints indicated that civet coffees differed with their control beans in terms of composition and concentration of individual volatile constituents.

  8. Ball mill tool for crushing coffee and cocoa beans base on fraction size sieving results

    Science.gov (United States)

    Haryanto, B.; Sirait, M.; Azalea, M.; Alvin; Cahyani, S. E.

    2018-02-01

    Crushing is one of the operation units that aimed to convert the size of solid material to be smoother particle’s size. The operation unit that can be used in this crushing is ball mill. The purpose of this study is to foresee the effect of raw material mass, grinding time, and the number of balls that are used in the ball mill tool related to the amount of raw material of coffee and cocoa beans. Solid material that has become smooth is then sieved with sieve mesh with size number: 50, 70, 100, and 140. It is in order to obtain the mass fraction that escaped from each sieve mesh. From the experiment, it can be concluded that mass percentage fraction of coffee powder is bigger than cocoa powder that escaped from the mesh. Hardness and humidity of coffee beans and cocoa beans have been the important factors that made coffee beans is easier to be crushed than cocoa beans.

  9. Impact of fermentation, drying, roasting and Dutch processing on flavan-3-ol stereochemistry in cacao beans and cocoa ingredients.

    Science.gov (United States)

    Hurst, W Jeffrey; Krake, Susann H; Bergmeier, Stephen C; Payne, Mark J; Miller, Kenneth B; Stuart, David A

    2011-09-14

    This paper reports a systematic study of the level of flavan-3-ol monomers during typical processing steps as cacao beans are dried, fermented and roasted and the results of Dutch-processing. Methods have been used that resolve the stereoisomers of epicatechin and catechin. In beans harvested from unripe and ripe cacao pods, we find only (-)-epicatechin and (+)-catechin with (-)-epicatechin being by far the predominant isomer. When beans are fermented there is a large loss of both (-)-epicatechin and (+)-catechin, but also the formation of (-)-catechin. We hypothesize that the heat of fermentation may, in part, be responsible for the formation of this enantiomer. When beans are progressively roasted at conditions described as low, medium and high roast conditions, there is a progressive loss of (-)-epicatechin and (+)-catechin and an increase in (-)-catechin with the higher roast levels. When natural and Dutch-processed cacao powders are analyzed, there is progressive loss of both (-)-epicatechin and (+)-catechin with lesser losses of (-)-catechin. We thus observe that in even lightly Dutch-processed powder, the level of (-)-catechin exceeds the level of (-)-epicatechin. The results indicate that much of the increase in the level of (-)-catechin observed during various processing steps may be the result of heat-related epimerization from (-)-epicatechin. These results are discussed with reference to the reported preferred order of absorption of (-)-epicatechin > (+)-catechin > (-)-catechin. These results are also discussed with respect to the balance that must be struck between the beneficial impact of fermentation and roasting on chocolate flavor and the healthful benefits of chocolate and cocoa powder that result in part from the flavan-3-ol monomers.

  10. Impact of fermentation, drying, roasting and Dutch processing on flavan-3-ol stereochemistry in cacao beans and cocoa ingredients

    Science.gov (United States)

    2011-01-01

    This paper reports a systematic study of the level of flavan-3-ol monomers during typical processing steps as cacao beans are dried, fermented and roasted and the results of Dutch-processing. Methods have been used that resolve the stereoisomers of epicatechin and catechin. In beans harvested from unripe and ripe cacao pods, we find only (-)-epicatechin and (+)-catechin with (-)-epicatechin being by far the predominant isomer. When beans are fermented there is a large loss of both (-)-epicatechin and (+)-catechin, but also the formation of (-)-catechin. We hypothesize that the heat of fermentation may, in part, be responsible for the formation of this enantiomer. When beans are progressively roasted at conditions described as low, medium and high roast conditions, there is a progressive loss of (-)-epicatechin and (+)-catechin and an increase in (-)-catechin with the higher roast levels. When natural and Dutch-processed cacao powders are analyzed, there is progressive loss of both (-)-epicatechin and (+)-catechin with lesser losses of (-)-catechin. We thus observe that in even lightly Dutch-processed powder, the level of (-)-catechin exceeds the level of (-)-epicatechin. The results indicate that much of the increase in the level of (-)-catechin observed during various processing steps may be the result of heat-related epimerization from (-)-epicatechin. These results are discussed with reference to the reported preferred order of absorption of (-)-epicatechin > (+)-catechin > (-)-catechin. These results are also discussed with respect to the balance that must be struck between the beneficial impact of fermentation and roasting on chocolate flavor and the healthful benefits of chocolate and cocoa powder that result in part from the flavan-3-ol monomers. PMID:21917164

  11. Influences of superheated steam roasting on changes in sugar, amino acid and flavour active components of cocoa bean (Theobroma cacao).

    Science.gov (United States)

    Zzaman, Wahidu; Bhat, Rajeev; Yang, Tajul Aris; Easa, Azhar Mat

    2017-10-01

    Roasting is one of the important unit operations in the cocoa-based industries in order to develop unique flavour in products. Cocoa beans were subjected to roasting at different temperatures and times using superheated steam. The influence of roasting temperature (150-250°C) and time (10-50 min) on sugars, free amino acids and volatile flavouring compounds were investigated. The concentration of total reducing sugars was reduced by up to 64.61, 77.22 and 82.52% with increased roasting temperature at 150, 200 and 250°C for 50 min, respectively. The hydrophobic amino acids were reduced up to 29.21, 36.41 and 48.87% with increased roasting temperature at 150, 200 and 250°C for 50 min, respectively. A number of pyrazines, esters, aldehydes, alcohols, ketones, carboxyl acids and hydrocarbons were detected in all the samples at different concentration range. Formation of the most flavour active compounds, pyrazines, were the highest concentration (2.96 mg kg -1 ) at 200°C for 10 min. The superheated steam roasting method achieves the optimum roasting condition within a short duration Therefore, the quality of cocoa beans can be improved using superheated steam during the roasting process. © 2017 Society of Chemical Industry. © 2017 Society of Chemical Industry.

  12. Quality assessment of coffee beans with ESR and gamma-ray irradiation

    International Nuclear Information System (INIS)

    Ikeya, Motoji; Baffa, F.O.; Mascarenhas, Sergio

    1989-01-01

    Peroxy radical formation in raw coffee beans of different qualities and origins from all over the world has been studied with electron spin resonance (ESR) analysis. The γ-ray equivalent absorbed dose (ED) which creates the same concentration of radicals is obtained by the additive γ-ray irradiation of the coffee beans. The ED and the cup quality is somewhat inversely related suggesting that the peroxidation of the unsaturated fatty acid is somewhat indicative of the degree of the aromatic decomposition and rancidity. (author)

  13. Biogenic amine profile in unripe Arabica coffee beans processed according to dry and wet methods.

    Science.gov (United States)

    Dias, Eduardo C; Pereira, Rosemary G F A; Borém, Flávio M; Mendes, Eulália; de Lima, Renato R; Fernandes, José O; Casal, Susana

    2012-04-25

    Immature coffee fruit processing contributes to a high amount of defective beans, which determines a significant amount of low-quality coffee sold in the Brazilian internal market. Unripe bean processing was tested, taking the levels of bioactive amines as criteria for evaluating the extent of fermentation and establishing the differences between processing methods. The beans were processed by the dry method after being mechanically depulped immediately after harvest or after a 12 h resting period in a dry pile or immersed in water. Seven bioactive amines were quantified: putrescine, spermine, spermidine, serotonin, cadaverine, histamine, and tyramine, with global amounts ranging from 71.8 to 80.3 mg/kg. The levels of spermine and spermidine were lower in the unripe depulped coffee than in the natural coffee. The specific conditions of dry and wet processing also influenced cadaverine levels, and histamine was reduced in unripe depulped coffee. A resting period of 12 h does not induce significant alteration on the beans and can be improved if performed in water. These results confirm that peeling immature coffee can decrease fermentation processes while providing more uniform drying, thus reducing the number of defects and potentially increasing beverage quality.

  14. Selective removal of methyl mercaptan in coffee aroma using oxidized microporous carbon

    Energy Technology Data Exchange (ETDEWEB)

    Sakano, T. [Ajinomoto General Foods Inc., Tokyo (Japan). Central Research Laboratoties; Tamon, H.; Okazaki, M. [Kyoto University, Kyoto (Japan). Dept. of Chemical Engineering

    1999-10-01

    Coffee aroma recovered from the extraction process of roasted coffee beans is used to improve the quality of soluble coffee products. Coffee aroma often has an irritating sulfurous odor. In the present work, it is experimentally elucidated that methyl mercaptan could be selectively removed from the coffee aroma-containing gas by the oxidized microporous carbon. Breakthrough curves of coffee aroma-containing gas on zeolite 5A, microporous carbon (MSC 5A), and MSC 5A oxidized with 13.2N HNO{sub 3} aqueous solution revealed that the adsorption capacity of methyl mercaptan on the oxidized carbon was 4.2 times of that on the zeolite. The loss of desired coffee aroma was decreased using the oxidized carbon in the removal of methyl mercaptan. (author)

  15. Can volatile organic metabolites be used to simultaneously assess microbial and mite contamination level in cereal grains and coffee beans?

    Science.gov (United States)

    Salvador, Angelo C; Baptista, Inês; Barros, António S; Gomes, Newton C M; Cunha, Angela; Almeida, Adelaide; Rocha, Silvia M

    2013-01-01

    A novel approach based on headspace solid-phase microextraction (HS-SPME) combined with comprehensive two-dimensional gas chromatography-time-of-flight mass spectrometry (GC×GC-ToFMS) was developed for the simultaneous screening of microbial and mite contamination level in cereals and coffee beans. The proposed approach emerges as a powerful tool for the rapid assessment of the microbial contamination level (ca. 70 min versus ca. 72 to 120 h for bacteria and fungi, respectively, using conventional plate counts), and mite contamination (ca. 70 min versus ca. 24 h). A full-factorial design was performed for optimization of the SPME experimental parameters. The methodology was applied to three types of rice (rough, brown, and white rice), oat, wheat, and green and roasted coffee beans. Simultaneously, microbiological analysis of the samples (total aerobic microorganisms, moulds, and yeasts) was performed by conventional plate counts. A set of 54 volatile markers was selected among all the compounds detected by GC×GC-ToFMS. Principal Component Analysis (PCA) was applied in order to establish a relationship between potential volatile markers and the level of microbial contamination. Methylbenzene, 3-octanone, 2-nonanone, 2-methyl-3-pentanol, 1-octen-3-ol, and 2-hexanone were associated to samples with higher microbial contamination level, especially in rough rice. Moreover, oat exhibited a high GC peak area of 2-hydroxy-6-methylbenzaldehyde, a sexual and alarm pheromone for adult mites, which in the other matrices appeared as a trace component. The number of mites detected in oat grains was correlated to the GC peak area of the pheromone. The HS-SPME/GC×GC-ToFMS methodology can be regarded as the basis for the development of a rapid and versatile method that can be applied in industry to the simultaneous assessment the level of microbiological contamination and for detection of mites in cereals grains and coffee beans.

  16. Determination of trace elements in coffee beans and instant coffee of various origins by INAA

    International Nuclear Information System (INIS)

    Zaidi, J.H.; Fatima, I.; Arif, M.; Qureshi, I.H.

    2006-01-01

    Extensive use of coffee, by one-third of world's population, entails the evaluation of trace element contents in it. Instrumental neutron activation analysis (INAA) was successfully employed to determine the concentration of 20 trace elements (essential, toxic and nonessential) in four samples of coffee beans of various origins and two instant coffee brands most commonly consumed in Pakistan. Base-line values of certain toxic and essential elements in coffee are provided. The daily intake of essential and toxic elements through coffee was estimated and compared with the recommended values. The cumulative intake of Mn is four times higher than the recommended value and that of toxic elements is well below the tolerance limits. (author)

  17. Determining degree of roasting in cocoa beans by artificial neural network (ANN)-based electronic nose system and gas chromatography/mass spectrometry (GC/MS).

    Science.gov (United States)

    Tan, Juzhong; Kerr, William L

    2018-08-01

    Roasting is a critical step in chocolate processing, where moisture content is decreased and unique flavors and texture are developed. The determination of the degree of roasting in cocoa beans is important to ensure the quality of chocolate. Determining the degree of roasting relies on human specialists or sophisticated chemical analyses that are inaccessible to small manufacturers and farmers. In this study, an electronic nose system was constructed consisting of an array of gas sensors and used to detect volatiles emanating from cocoa beans roasted for 0, 20, 30 and 40 min. The several signals were used to train a three-layer artificial neural network (ANN). Headspace samples were also analyzed by gas chromatography/mass spectrometry (GC/MS), with 23 select volatiles used to train a separate ANN. Both ANNs were used to predict the degree of roasting of cocoa beans. The electronic nose had a prediction accuracy of 94.4% using signals from sensors TGS 813, 826, 822, 830, 830, 2620, 2602 and 2610. In comparison, the GC/MS predicted the degree of roasting with an accuracy of 95.8%. The electronic nose system is able to predict the extent of roasting, as well as a more sophisticated approach using GC/MS. © 2018 Society of Chemical Industry. © 2018 Society of Chemical Industry.

  18. Optimal conditions for taking spectra of coffee beans plasma spectroscopy induced by laser (LIBS)

    International Nuclear Information System (INIS)

    Diaz Guerrero, A. M.; Flores Reyes; Ponce Cabrera, L. V.

    2016-01-01

    Coffee beans, arabica and robusta, from Mexico (Chiapas and Veracruz), Colombia, Kenya and Sumatra were analyzed by Laser-induced breakdown spectroscopy (LIBS). The time delay and pulse energy were varied in order to find the optimal conditions for taking spectra in coffee beans; finding that the increased visibility of the peaks and the lowest electronic background is observed with 1 s and 450 mJ. Spectra were taken in different regions of grain area to confirm its homogeneous composition. It was found that the intensity of the signal Ca is much higher than that of K in African coffee, lower in the coffee of America, and much lower in the coffee from Asia. (Author)

  19. New fluorescence spectroscopic method for the simultaneous determination of alkaloids in aqueous extract of green coffee beans.

    Science.gov (United States)

    Yisak, Hagos; Redi-Abshiro, Mesfin; Chandravanshi, Bhagwan Singh

    2018-05-11

    There is no fluorescence spectroscopic method for the determination of trigonelline and theobromine in green coffee beans. Therefore, the objective of this study was to develop a new fluorescence spectroscopic method to determine the alkaloids simultaneously in the aqueous extract of green coffee beans. The calibration curves were linear in the range 2-6, 1-6, 1-5 mg/L for caffeine, theobromine and trigonelline, respectively, with R 2  ≥ 0.9987. The limit of detection and limit of quantification were 2, 6 and 7 µg/L and 40, 20 and 20 µg/L for caffeine, theobromine and trigonelline, respectively. Caffeine and trigonelline exhibited well separated fluorescence excitation spectra and therefore the two alkaloids were selectively quantified in the aqueous extract of green coffee. While theobromine showed overlapping fluorescence excitation spectra with caffeine and hence theobromine could not be determined in the aqueous extract of green coffee beans. The amount of caffeine and trigonelline in the three samples of green coffee beans were found to be 0.95-1.10 and 1.00-1.10% (w/w), respectively. The relative standard deviations (RSD ≤ 4%) of the method for the three compounds of interest were of very good. The accuracy of the developed analytical method was evaluated by spiking standard caffeine and trigonelline to green coffee beans and the average recoveries were 99 ± 2% for both the alkaloids. A fast, sensitive and reliable fluorescence method for the simultaneous determination of caffeine and trigonelline in the aqueous extract of green coffee beans was developed and validated. The developed method reflected an effective performance to the direct determination of the two alkaloids in the aqueous extract of green coffee beans.

  20. Non-destructive analysis of sucrose, caffeine and trigonelline on single green coffee beans by hyperspectral imaging.

    Science.gov (United States)

    Caporaso, Nicola; Whitworth, Martin B; Grebby, Stephen; Fisk, Ian D

    2018-04-01

    Hyperspectral imaging (HSI) is a novel technology for the food sector that enables rapid non-contact analysis of food materials. HSI was applied for the first time to whole green coffee beans, at a single seed level, for quantitative prediction of sucrose, caffeine and trigonelline content. In addition, the intra-bean distribution of coffee constituents was analysed in Arabica and Robusta coffees on a large sample set from 12 countries, using a total of 260 samples. Individual green coffee beans were scanned by reflectance HSI (980-2500nm) and then the concentration of sucrose, caffeine and trigonelline analysed with a reference method (HPLC-MS). Quantitative prediction models were subsequently built using Partial Least Squares (PLS) regression. Large variations in sucrose, caffeine and trigonelline were found between different species and origin, but also within beans from the same batch. It was shown that estimation of sucrose content is possible for screening purposes (R 2 =0.65; prediction error of ~0.7% w/w coffee, with observed range of ~6.5%), while the performance of the PLS model was better for caffeine and trigonelline prediction (R 2 =0.85 and R 2 =0.82, respectively; prediction errors of 0.2 and 0.1%, on a range of 2.3 and 1.1% w/w coffee, respectively). The prediction error is acceptable mainly for laboratory applications, with the potential application to breeding programmes and for screening purposes for the food industry. The spatial distribution of coffee constituents was also successfully visualised for single beans and this enabled mapping of the analytes across the bean structure at single pixel level. Copyright © 2017 The Authors. Published by Elsevier Ltd.. All rights reserved.

  1. Radiation disinfestation of tobacco leaves and coffee beans

    International Nuclear Information System (INIS)

    Soemartaputra, M.H.; Rosalina, S.H.; Rahayu, A.; Harsojo; Kardha, S.

    1985-01-01

    The most important insects found on coffee and tobacco in storage are A. fasciculatus and L. serricorne, respectively. Some genera of mold, such as Rhyzopus, Aspergillus, Penicillium and Mucor, were found on stored coffee. A preliminary study of radiation disinfestation of coffee beans was carried out using 24 bags (each l.5 kg) of Arabica coffee. Each bag was infested with l00 adults of l-day-old to 8-day old A. fasciculatus. One month after infestation, the bags were divided into 6 groups (4 bags each). Five groups were irradiated with doses of 0, 0.05, 0.l0, 0.20, and 0.40 kGy, while the sixth group was fumigated with about 3 g phosphine-m/sup 3/. The work is still in progress. The preliminary data (insect density, percentage weight loss of coffee beans, and mold infestation) from l0 observation periods during 20 weeks of storage after treatment was reported. Radiation disinfestation of tobacco was done on 36 export-size bales (each l00 x 75 x 40 cm in size and about k00 kg in weight) of tobacco. Each bale was infested with larvae, pupae, and adults of L. serricorne. One week after infestation, the bales were divided into 3 groups, the first group kept untreated as controls, the second group irradiated at a dose range of 0.30 to 0.60 kGy, and the third group fumigated with about 3 g phosphine/m/sup 3/. Insect density, leaf moisture content and mold infestation will be observed after 0, 2, 4, and 6 months of storage. The work was begun in October l983 and data presently are being collected

  2. Influence of high-pressure processing on the generation of γ-aminobutyric acid and microbiological safety in coffee beans.

    Science.gov (United States)

    Chen, Bang-Yuan; Huang, Hsiao-Wen; Cheng, Ming-Ching; Wang, Chung-Yi

    2018-04-27

    The aim of this study was to investigate the influence of high-pressure processing (HPP) on γ-aminobutyric acid (GABA) content, glutamic acid (Glu) content, glutamate decarboxylase (GAD) activity, growth of Aspergillus fresenii, and accumulated ochratoxin A (OTA) content in coffee beans. The results indicated that coffee beans subjected to HPP at pressures ≥50 MPa for 5 min increased GAD activity and promoted the conversion of Glu to GABA, and showed a significantly doubling of GABA content compared with unprocessed coffee beans. Additionally, investigation of the influence of HPP on A. fresenii growth on coffee beans showed that application ≥400 MPa reduced A. fresenii concentrations to beans subjected to processing pressures of 600 MPa was 0.0066 μg g -1 , which was significantly lower than the OTA content of 0.1143 μg g -1 in the control group. This study shows that HPP treatment can simultaneously increase GABA content and inhibit the growth of A. fresenii, thereby effectively reducing the production and accumulation of OTA and maintaining the microbiological safety of coffee beans. © 2018 Society of Chemical Industry. © 2018 Society of Chemical Industry.

  3. Gaya Hidup Minum Kopi Konsumen Di the Coffee Bean & Tea Leaf Plasa Tunjungan Surabaya

    OpenAIRE

    suisa, Kelvianto; febrilia, veronica; santoso, thomas

    2014-01-01

    Penelitian ini bertujuan untuk mengetahui gaya hidup minum kopi konsumen di The Coffee Bean & Tea Leaf Plasa Tunjungan Surabaya. Penelitian ini menggunakan analisis deskriptif kuantitatif terhadap 100 responden sebagai sampel. Berdasarkan hasil penelitian menunjukkan bahwa gaya hidup minum kopi konsumen di The Coffee Bean & Tea Leaf Plasa Tunjungan Surabaya didominasi oleh responden berjenis kelamin laki-laki, berusia 21-30 tahun, mempunyai pendidikan terakhir diploma/S1, berprofesi s...

  4. Development of new analytical methods for the determination of caffeine content in aqueous solution of green coffee beans.

    Science.gov (United States)

    Weldegebreal, Blen; Redi-Abshiro, Mesfin; Chandravanshi, Bhagwan Singh

    2017-12-05

    This study was conducted to develop fast and cost effective methods for the determination of caffeine in green coffee beans. In the present work direct determination of caffeine in aqueous solution of green coffee bean was performed using FT-IR-ATR and fluorescence spectrophotometry. Caffeine was also directly determined in dimethylformamide solution using NIR spectroscopy with univariate calibration technique. The percentage of caffeine for the same sample of green coffee beans was determined using the three newly developed methods. The caffeine content of the green coffee beans was found to be 1.52 ± 0.09 (% w/w) using FT-IR-ATR, 1.50 ± 0.14 (% w/w) using NIR and 1.50 ± 0.05 (% w/w) using fluorescence spectroscopy. The means of the three methods were compared by applying one way analysis of variance and at p = 0.05 significance level the means were not significantly different. The percentage of caffeine in the same sample of green coffee bean was also determined by using the literature reported UV/Vis spectrophotometric method for comparison and found to be 1.40 ± 0.02 (% w/w). New simple, rapid and inexpensive methods were developed for direct determination of caffeine content in aqueous solution of green coffee beans using FT-IR-ATR and fluorescence spectrophotometries. NIR spectrophotometry can also be used as alternative choice of caffeine determination using reduced amount of organic solvent (dimethylformamide) and univariate calibration technique. These analytical methods may therefore, be recommended for the rapid, simple, safe and cost effective determination of caffeine in green coffee beans.

  5. Componentes voláteis do café torrado. Parte I: compostos heterocíclicos Volatile components in roasted coffee. Part I: heterocyclic compounds

    Directory of Open Access Journals (Sweden)

    Carlos Alberto Bastos De Maria

    1999-04-01

    Full Text Available A review of heterocyclic compounds in roasted coffee is presented. The contents, precursors and sensorial properties of furans, pyrroles, oxazoles, thiazoles, thiophenes, pyrazines and pyridines are discussed. The impact heterocyclic compounds of coffee aroma are described.

  6. Real-time monitoring of a coffee roasting process with near infrared spectroscopy using multivariate statistical analysis: A feasibility study.

    Science.gov (United States)

    Catelani, Tiago A; Santos, João Rodrigo; Páscoa, Ricardo N M J; Pezza, Leonardo; Pezza, Helena R; Lopes, João A

    2018-03-01

    This work proposes the use of near infrared (NIR) spectroscopy in diffuse reflectance mode and multivariate statistical process control (MSPC) based on principal component analysis (PCA) for real-time monitoring of the coffee roasting process. The main objective was the development of a MSPC methodology able to early detect disturbances to the roasting process resourcing to real-time acquisition of NIR spectra. A total of fifteen roasting batches were defined according to an experimental design to develop the MSPC models. This methodology was tested on a set of five batches where disturbances of different nature were imposed to simulate real faulty situations. Some of these batches were used to optimize the model while the remaining was used to test the methodology. A modelling strategy based on a time sliding window provided the best results in terms of distinguishing batches with and without disturbances, resourcing to typical MSPC charts: Hotelling's T 2 and squared predicted error statistics. A PCA model encompassing a time window of four minutes with three principal components was able to efficiently detect all disturbances assayed. NIR spectroscopy combined with the MSPC approach proved to be an adequate auxiliary tool for coffee roasters to detect faults in a conventional roasting process in real-time. Copyright © 2017 Elsevier B.V. All rights reserved.

  7. Influence of Roasting on the Antioxidant Activity and HMF Formation of a Cocoa Bean Model Systems

    NARCIS (Netherlands)

    Oliviero, T.; Capuano, E.; Cämmerer, B.; Fogliano, V.

    2009-01-01

    During the roasting of cocoa beans chemical reactions lead to the formation of Maillard reaction (MR) products and to the degradation of catechin-containing compounds, which are very abundant in these seeds. To study the modifications occurring during thermal treatment of fat and antioxidant rich

  8. Prediction of Caffeine Content in Java Preanger Coffee Beans by NIR Spectroscopy Using PLS and MLR Method

    Science.gov (United States)

    Budiastra, I. W.; Sutrisno; Widyotomo, S.; Ayu, P. C.

    2018-05-01

    Caffeine is one of important components in coffee that contributes to the coffee beverages flavor. Caffeine concentration in coffee bean is usually determined by chemical method which is time consuming and destructive method. A nondestructive method using NIR spectroscopy was successfully applied to determine the caffeine concentration of Arabica gayo coffee bean. In this study, NIR Spectroscopy was assessed to determine the caffeine concentration of java preanger coffee bean. A hundred samples, each consist of 96 g coffee beans were prepared for reflectance and chemical measurement. Reflectance of the sample was measured by FT-NIR spectrometer in the wavelength of 1000-2500 nm (10000-4000 cm-1) followed by determination of caffeine content using LCMS method. Calibration of NIR spectra and the caffeine content was carried out using PLS and MLR methods. Several spectra data processing was conducted to increase the accuracy of prediction. The result of the study showed that caffeine content could be determined by PLS model using 7 factors and spectra data processing of combination of the first derivative and MSC of spectra absorbance (r = 0.946; CV = 1.54 %; RPD = 2.28). A lower accuracy was obtained by MLR model consisted of three caffeine and other four absorption wavelengths (r = 0.683; CV = 3.31%; RPD = 1.18).

  9. Freezing as a treatment to prevent the spread of Hypothenemus hampei (Coleoptera: Curculionidae), in coffee.

    Science.gov (United States)

    Hollingsworth, Robert C; Jang, Eric B; Follett, Peter A

    2013-04-01

    Coffee berry borer, Hypothenemus hampei (Ferrari) is the most serious insect pest of coffee around the world. Although it is already present in most of the world's major coffee growing regions, it is important to delay further spread and to prevent reintroductions that might include hyperparasites or improve the genetic base of existing populations. Green coffee is shipped around the world for custom blending and roasting and such shipments carry the risk of spreading H. hampei. We used heavily infested coffee berries as a surrogate for green coffee to test the freezing tolerance of H. hampei. After freezing, all life stages of H. hampei were dissected from coffee berries and mortality was assessed. Counting all life stages, > 15,000 insects were measured in this study. A temperature of approximately -15 degrees C (range, -13.9 to -15.5) for 48 h provided 100% control of all life stages. A logit regression model predicted coffee might be more economical and acceptable compared with fumigation with methyl bromide, especially for small-scale and organic growers and millers in Hawaii who ship green coffee beans to other islands for custom roasting. Freezing treatments could also be used to kill H. hampei in coffee seeds before export with minimal effects on seed germination if coffee seeds are first dried to critical water content levels in accordance with published methods.

  10. Viability analysis of heat recovery solution for industrial process of roasting coffee

    Directory of Open Access Journals (Sweden)

    Kljajić Miroslav V.

    2016-01-01

    Full Text Available Every industrial heat recovery solution is specific engineering challenge but not because predicted energy rationalization or achieved energy savings but potential unavoidable technological deviations and consequences on related processes and for sure, high investment because of delicate design and construction. Often, the energy savings in a particular segment of the industrial process is a main goal. However, in the food industry, especially roasting coffee, additional criteria has to be strictly observed and fulfilled. Such criteria may include prescribed and uniform product quality, compliance with food safety standards, stability of the processes etc., and all in the presence of key process parameters variability, inconsistency of raw material composition and quality, complexity of measurement and analytical methods etc. The paper respects all circumstances and checks viability of proposed recovery solution. The paper analyzes the possibility of using waste heat from the roasting process to ensure shortening of roasting cycle, reduction of fuel consumption and increasing capacity of roasting lines on daily basis. Analysis concludes that effects are valuable and substantial, although the complete solution is on the threshold of economic sustainability with numerous opportunities to improve of both technical and economic indicators. The analysis combines measuring and analytical methods with standard cost-benefit analysis. Conclusions are derived from measurements and calculations of key parameters in the operating conditions and checked by experimental methods. Test results deviate from 10 to 15%, in relation with parameters in main production line.

  11. TRACKING THE PROCESSES OF MELANODIN FORMATION IN COFFEE

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    Snezhana Ivanova

    2017-06-01

    Full Text Available Melanoidins are high molecular brown colored substances and products of sugar-amine reaction of Maillard. They are formed during roasting a green coffee beans under different thermal regimes of heat treatment. In the technological production of different types coffee beverages, the coffee powder is subjected to after-heat treatment. In these additional operations again become active processes of melanoidin formation and their changing their structures. This is changes of the Melanoidins have different effects on human health. It is therefore important to know their chemical structures and changes. Previous studies have shown that polysaccharides, proteins and chlorogenic acids are included in the formation of these melanoidins. However, the precise structures of coffee melanoidins and mechanisms involved in the formation are not yet clarified. This article systematize available information and provides an overview of research obtained so far on the structure of coffee melanoidins and mechanisms of their formation and potential health effects.

  12. Isolation, identification and toxigenic potential of ochratoxin A-producing Aspergillus species from coffee beans grown in two regions of Thailand

    DEFF Research Database (Denmark)

    Noonim, P.; Mahakarnchanakul, W.; Nielsen, Kristian Fog

    2008-01-01

    In 2006 and 2007, 32 Thai dried coffee bean samples (Coffea arabica) from two growing sites of Chiang Mai Province, and 32 Thai dried coffee bean samples (Coffea canephora var. robusta) from two growing sites of Chumphon Province, Thailand, were collected and assessed for the distribution of fungi...... with the potential to produce ochratoxin A (OTA). The overall percentage of fungal contamination in coffee was 98% and reduced to 60% after surface disinfection. There were remarkable ecological differences in the composition of ochratoxigenic species present in these two regions. Arabica coffee bean samples from...... the North had an average of 78% incidence of colonization with Aspergillus of section Circumdati with Aspergillus westerdijkiae and A. melleus as the predominant species. Aspergillus spp. of section Nigri were found in 75% of the samples whereas A. ochraceus was not detected. Robusta coffee beans from...

  13. Ionic Liquids as Additives of Coffee Bean Oil in Steel-Steel Contacts

    Directory of Open Access Journals (Sweden)

    James Grace

    2015-10-01

    Full Text Available Environmental awareness and ever-growing restrictive regulations over contamination have increased the need for more environmentally-friendly lubricants. Due to their superior biodegradability and lower toxicity, vegetable oils are a good alternative to replace currently-used mineral oils. However, vegetable oils show low oxidation and thermal stability and poor anti-wear properties. Most of these drawbacks can be attenuated through the use of additives. In the last decade, ionic liquids have emerged as high-performance fluids and lubricant additives due to their unique characteristics. In this study, the tribological behavior of two phosphonium-based ionic liquids is investigated as additives of coffee bean oil in steel-steel contact. Coffee bean oil-ionic liquid blends containing 1, 2.5, and 5 wt% of each ionic liquid are studied using a block-on-flat reciprocating tribometer and the test results are compared to commercially-available, fully-formulated lubricant. Results showed that the addition of the ionic liquids to the coffee bean oil reduces wear volume of the steel disks, and wear values achieved are comparable to that obtained when the commercially-available lubricant is used.

  14. Effect of Robusta coffee beans ointment on full thickness wound healing

    Directory of Open Access Journals (Sweden)

    Yorinta Putri Kenisa

    2012-03-01

    Full Text Available Background: Traumatic lesions, whether chemical, physical, or thermal in nature, are among the most common lesion in the mouth. Wound healing is essential for the maintenance of normal structure, function, and survival of organisms. Experiments of Robusta coffee powder on rat-induced alloxan incision wound, clinically demonstrated similar healing rate with the povidone iodine 10%. No studies that look directly the effect of coffee extract in ointment form when viewed in terms of histopathology. Robusta coffee bean (Coffea canephora consists of chlorogenic acid (CGA and caffeic acid which are belived to act as antioxidant and take part in wound healing process. Purpose: The aim of this study was to identify the enhancement of healing process of full-thickness skin wound after Robusta coffee beans extract ointment application. Methods: Sample consisted of 20 Cavia cabaya treated with full-thickness with wounds and was given Robusta coffee beans extract ointment concentration range of 22.5%, 45%, and 90% except the control group which was given ointment base material. Animals were then harvested on the fourth day and made for histopathological preparations. Data were calculated and compared by one-way ANOVA test and LSD test. Results: The study showed that Robusta coffee bean extract ointment can increase the number of lymphocytes, plasma cells, macrophages, fibroblasts, and blood vessels by the presence of chlorogenic acid (CGA and Caffeic acid. Conclusion: In conclusion Robusta coffee bean extract ointment enhance the healing process of fullthickness skin wound of Cavia cabaya.Latar belakang: Lesi traumatik, baik akibat rangsang kimia, fisik, atau termal, merupakan lesi yang paling umum terjadi di dalam rongga mulut. Penyembuhan luka yang terjadi ini penting untuk pemeliharaan struktur normal, fungsi, dan kelangsungan hidup organisme. Percobaan pemberian bubuk kopi Robusta terhadap luka sayatan pada tikus yang diinduksi aloksan, secara klinis

  15. Influence of coffee/water ratio on the final quality of espresso coffee

    OpenAIRE

    Andueza, S. (Susana); Vila, M.A. (María A.); Peña, M.P. (María Paz) de; Cid, C. (Concepción)

    2007-01-01

    Espresso coffee is a polyphasic beverage in which the physico-chemical and sensory characteristics obviously depend on both the selection of ground roasted coffee and the technical conditions of the percolation process. The aim of this work was to evaluate the influence of the coffee/water ratio on the physico-chemical and sensory quality of espresso coffee. Furthermore, the influence of botanical varieties (Arabica and Robusta) and the type of roast (conventional and torrefacto) on the selec...

  16. Exploratory and discriminative studies of commercial processed Brazilian coffees with different degrees of roasting and decaffeinated

    Directory of Open Access Journals (Sweden)

    Juliano Souza Ribeiro

    2013-09-01

    Full Text Available The fingerprints of the volatile compounds of 21 commercial Brazilian coffee samples submitted to different industrial processing i.e. decaffeinated or different roasting degrees (traditional and dark were studied. The volatiles were collected by headspace solid phase microextraction (HS-SPME and analyzed by GC-FID and GC-MS. The chromatographic data matrices (fingerprints obtained were explored by the principal component analysis (PCA and partial least squares - discriminative analysis (PLS-DA. Initially the chromatographic profiles were aligned by the algorithm correlation optimized warping (COW. The PCA showed the discrimination of the decaffeinated coffees from the others with both the SPME fibres used. This separation probably occurred due to the loss of some volatile precursors during the decaffeination process, such as sucrose. For both the fibres tested, PDMS/DVB and CX / PDMS SPME, the PLS-DA models correctly classified 100% of the samples according to their roasting degree: (medium and dark, the main differences being the concentrations of some of the volatile compounds such as 2-methyl furan, 2-methylbutanal, 2,3-pentanedione, pyrazine, 2-carboxyaldehyde pyrrole, furfural and 2-furanmethanol.

  17. Physical, Chemicals and Flavors of Some Varieties of Arabica Coffee

    Directory of Open Access Journals (Sweden)

    Yusianto .

    2014-08-01

    Full Text Available Export of Arabica coffee was 28,100 tons/year or 8.28% total export of Indonesian coffee, most of them are specialty coffee. Beside their origin, variety and determine the of physical, chemical and flavors characters. The promising clones or varieties i.e. BP 416A, BP 418A, BP 430A, BP 431A, BP 432A, BP 507A, BP 508A, BP 509A, BP 511A, BP 513A, BP 516A, BP 517A and BP 518A still not be determined their quality This research was conducted to analyze their physicals, chemicals and flavors during 2 periods of harvesting (2004 and 2005, using AS 1, S 795 and USDA 762 as the control. Mature coffee berry was harvested, sorted manually, and depulped, cleaned manually and then fermented in plastic sacks during 36 hours. The fermented parchment was washed, and then sun dried, dehulled to get green coffee. Observations wre conducted on green coffee yield, husk content, color of green coffee, distribution of size, bulk density of green and roasted coffee, roasting characters, color of roasted beans, and pH, acidity and flavors. The results showed (a The lowest content of husk was BP 432A and the highest was USDA 762. The control varieties of AS 1, S 795 and USDA 762, showed husk content >15%, while those potential varieties were < 15% except BP 416A. (b Beans size >6,5 mm and more than 80% were BP 416A, BP 430A, BP 432A, BP 509A, P 88 and S 795. Green coffee of BP 430A, BP 432A and BP 509A were uniform, but S 795 was not uniform. AS 1 and BP 416A and P 88 was one group; S 795 was one group with BP 542A; BP 509 was a group with BP 432A; but BP4 30A and USDA 762 were the other groups. (c Green coffee of USDA 762 was the palest color, but BP 542A was the darkest color. AS 1 and S 795 were a group with all potential varieties, except BP 542A. (d Roasted coffee of USDA 762 was the palest color and AS 1 was the darkest. In this case, AS 1 was a group with BP 430A, BP 509A and P 88, while S 795 was a group with BP 416A and BP 432A, but USDA 762 and BP 542A were

  18. Levels of Antioxidant Activity and Fluoride Content in Coffee Infusions of Arabica, Robusta and Green Coffee Beans in According to their Brewing Methods.

    Science.gov (United States)

    Wolska, J; Janda, Katarzyna; Jakubczyk, K; Szymkowiak, M; Chlubek, D; Gutowska, I

    2017-10-01

    Coffee is a rich source of dietary antioxidants, and this property links with the fact that coffee is one of the world's most popular beverages. Moreover, it is a source of macro- and microelements, including fluoride. The aim of this work was to determine antioxidant activity of coffee beverages and fluoride content depending on different coffee species and conditions of brewing. Three species of coffee, arabica, robusta and green coffee beans obtained from retail stores in Szczecin (Poland) were analyzed. Five different techniques of preparing drink were used: simple infusion, french press, espresso maker, overflow espresso and Turkish coffee. Antioxidant potential of coffee beverages was investigated spectrophotometrically by DPPH method. Fluoride concentrations were measured by potentiometric method with a fluoride ion-selective electrode. Statistical analysis was performed using Stat Soft Statistica 12.5. Antioxidant activity of infusions was high (71.97-83.21% inhibition of DPPH) depending on coffee species and beverage preparing method. It has been shown that the method of brewing arabica coffee and green coffee significantly affects the antioxidant potential of infusions. The fluoride concentration in the coffee infusions changed depending, both, on the species and conditions of brewing, too (0.013-0.502 mg/L). Methods of brewing didn't make a difference to the antioxidant potential of robusta coffee, which had also the lowest level of fluoride among studied species. Except overflow espresso, the fluoride content was the highest in beverages from green coffee. The highest fluoride content was found in Turkish coffee from green coffee beans.

  19. Coffee beans as a natural test food for the evaluation of the masticatory efficiency.

    Science.gov (United States)

    Schneider, G; Senger, B

    2001-04-01

    A lot of test foods have been used during this century to evaluate the masticatory ability of human subjects. Nevertheless, none has been universally admitted. If the test food by itself is of importance, attention should also be paid to its behaviour during the chewing test procedure. Therefore, we analysed step by step coffee beans through the processing of the chewing test and a dry sieving The development of a compression test and a computer simulation have shown that groups of 11 coffee beans give satisfactory results and deserve to be used in mastication studies.

  20. Rapid and reliable QuEChERS-based LC-MS/MS method for determination of acrylamide in potato chips and roasted coffee

    Science.gov (United States)

    Stefanović, S.; Đorđevic, V.; Jelušić, V.

    2017-09-01

    The aim of this paper is to verify the performance characteristics and fitness for purpose of rapid and simple QuEChERS-based LC-MS/MS method for determination of acrylamide in potato chips and coffee. LC-MS/MS is by far the most suitable analytical technique for acrylamide measurements given its inherent sensitivity and selectivity, as well as capability of analyzing underivatized molecule. Acrylamide in roasted coffee and potato chips wasextracted with water:acetonitrile mixture using NaCl and MgSO4. Cleanup was carried out with MgSO4 and PSA. Obtained results were satisfactory. Recoveries were in the range of 85-112%, interlaboratory reproducibility (Cv) was 5.8-7.6% and linearity (R2) was in the range of 0.995-0.999. LoQ was 35 μg kg-1 for coffee and 20 μg kg-1 for potato chips. Performance characteristic of the method are compliant with criteria for analytical methods validation. Presented method for quantitative determination of acrylamide in roasted coffee and potato chips is fit for purposes of self-control in food industry as well as regulatory controls carried out by the governmental agencies.

  1. [Coffee in Cancer Chemoprevention].

    Science.gov (United States)

    Neuwirthová, J; Gál, B; Smilek, P; Urbánková, P

    Coffee consumption is associated with a reduced risk of several diseases including cancer. Its chemopreventive effect has been studied in vitro, in animal models, and more recently in humans. Several modes of action have been proposed, namely, inhibition of oxidative stress and damage, activation of metabolizing liver enzymes involved in carcinogen detoxification processes, and anti-inflammatory effects. The antioxidant activity of coffee relies partly on its chlorogenic acid content and is increased during the roasting process. Maximum antioxidant activity is observed for medium-roasted coffee. The roasting process leads to the formation of several components, e.g., melanoidins, which have antioxidant and anti-inflammatory properties. Coffee also contains two specific diterpenes, cafestol and kahweol, which have anticarcinogenic properties. Roasted coffee is a complex mixture of various chemicals. Previous studies have reported that the chemopreventive components present in coffee induce apoptosis, inhibit growth and metastasis of tumor cells, and elicit antiangiogenic effects. A meta-analysis of epidemiological studies showed that coffee consumption is associated with a lower risk of developing various malignant tumors. This review summarizes the molecular mechanisms and the experimental and epidemiological evidence supporting the chemopreventive effect of coffee.Key words: coffee - chemoprevention - antioxidative enzyme - detoxification enzyme - anti-inflammatory effect The authors declare they have no potential conflicts of interest concerning drugs, products, or services used in the study. The Editorial Board declares that the manuscript met the ICMJE recommendation for biomedical papers.Submitted: 11. 9. 2016Accepted: 24. 11. 2016.

  2. Development of an instant coffee enriched with chlorogenic acids.

    Science.gov (United States)

    Corso, Marinês Paula; Vignoli, Josiane Alessandra; Benassi, Marta de Toledo

    2016-03-01

    The objective of this study was to present possible formulations for an instant coffee product enriched with chlorogenic acids for the Brazilian market. Formulations were prepared with different concentrations of freeze dried extracts of green Coffea canephora beans (G) added to freeze dried extracts of roasted Coffea arabica (A) and Coffea canephora (C). Medium (M) and dark (D) roasting degrees instant coffee were produced (AM, AD, CM and CD) to obtain four formulations with green extract addition (AMG, ADG, CMG and CDG). Chlorogenic acids were determined by HPLC, with average contents of 7.2 %. Roasted extracts and formulations were evaluated for 5-CQA and caffeine contents (by HPLC), browned compounds (absorbance 420 nm), and antioxidant activity (ABTS and Folin). Coffee brews of the four formulations were also assessed in a lab-scale test by 42 consumers for acceptance of the color, aroma, flavor and body, overall acceptance and purchase intent, using a 10 cm hybrid scale. The formulations obtained acceptance scores of 6.6 and 7.7 for all attributes, thus they were equally acceptable. Greater purchase intent was observed for ADG, CDG and CMG (6.9) in comparison to AMG (6.1). The formulations had, on average, 2.5 times more 5-CQA than the average obtained from conventional commercial instant coffees. In addition to being more economically viable, the formulations developed with C. canephora (CDG and CMG) showed greater antioxidant potential (32.5 g of Trolox/100 g and 13.8 g of gallic acid equivalent/100 g) due to a balance in the amount of bioactive compounds.

  3. Effect of processing and roasting on the antioxidant activity of coffee brews Efeito do processamento e da torração sobre a atividade antioxidante da bebida de café

    Directory of Open Access Journals (Sweden)

    Stella Maris da Silveira Duarte

    2005-06-01

    Full Text Available The aim of this work was to evaluate the effect of processing and roasting on the antioxidant activity of coffee brews. Brews prepared with light, medium and dark roasted coffees were analyzed. The pH, total solids content, polyphenols content, reducing substances and chlorogenic acids content were determined. The antioxidant activity of aqueous extracts, the guaicol decolorizing and the capacity to inhibit lipid peroxidation were also analyzed. The antioxidant activity of coffee brews were concentration-dependent. A progressive antioxidant activity and polyphenols content was observed decreasing with roasting. The light roasted coffee showed the highest antioxidant activity and dark roasted coffee showed the lowest antioxidant activity. The results indicate that the ingestion of coffee brews prepared with light and medium roasted coffees might protect cells from oxidative stress damages.O objetivo deste trabalho foi avaliar o efeito do processamento e grau de torração sobre a atividade antioxidante da bebida de café. Foram analisadas bebidas preparadas com café nos graus de torração claro, médio e escuro. Foram determinados o pH, o conteúdo de sólidos totais, o conteúdo de polifenóis, o conteúdo de substâncias redutoras e o conteúdo de ácidos clorogênicos. Além disto, foram analisadas a atividade antioxidante dos extratos aquosos, a descoloração do guaiacol e a capacidade de inibição da formação de peróxidos lipídicos. A atividade antioxidante mostrou ser dependente da concentração da bebida de café. Foi observada redução progressiva da atividade antioxidante e de compostos fenólicos com o grau de torração. O café submetido à torra clara apresentou atividade antioxidante máxima e o café com maior grau de torra apresentou a menor atividade antioxidante. Os resultados indicam que a ingestão de bebidas preparadas com cafés de torras clara e média pode proteger a célula contra os efeitos do estresse

  4. Oligopolistic differentiation of the Colombian green bean coffee in the US market

    Directory of Open Access Journals (Sweden)

    Andrés Julián Rendón Cardona

    2013-06-01

    Full Text Available New Empirical Industrial Organization (NEIO literature notes that imperfect foreign competition among commodities may be characterized by prices, quantities and product differentiation. This paper shows that the effectiveness of the differentiation strategy of Colombian green bean coffee in the US market has caused Colombia to compete in terms of quantities with its major opponent, Brazil. In order to show it, this paper brings a set of models which allow us to identify the competitive structure followed by Brazil and Colombia in the United States market of green bean coffee imports. These models are evaluated through a likelihood ratio test to determine which of them best explains the data. Stackelberg is the best model showing Brazil’s leadership in terms of quantities.

  5. Two novel species of Aspergillus section Nigri from Thai coffee beans

    DEFF Research Database (Denmark)

    Noonim, Paramee; Mahakarnchanakul, Warapa; Varga, Janos

    2008-01-01

    Two novel species of Aspergillus section Nigri from Thai coffee beans are described as Aspergillus aculeatinus sp. nov. and Aspergillus sclerotiicarbonarius sp. nov. Their taxonomic status was determined using a polyphasic taxonomic approach with phenotypic (morphology and extrolite profiles...

  6. Effect of altitude on biochemical composition and quality of green arabica coffee beans can be affected by shade and postharvest processing method.

    Science.gov (United States)

    Worku, Mohammed; de Meulenaer, Bruno; Duchateau, Luc; Boeckx, Pascal

    2018-03-01

    Although various studies have assessed altitude, shade and postharvest processing effects on biochemical content and quality of coffee beans, data on their interactions are scarce. The individual and interactive effects of these factors on the caffeine, chlorogenic acids (CGA) and sucrose contents as well as physical and sensory qualities of green coffee beans from large plantations in southwestern Ethiopia were evaluated. Caffeine and CGA contents decreased with increasing altitude; they respectively declined 0.12 and 1.23gkg -1 100m -1 . Sucrose content increased with altitude; however, the altitude effect was significant for wet-processed beans (3.02gkg -1 100m -1 ), but not for dry-processed beans (0.36g kg -1 100m -1 ). Similarly, sucrose content increased with altitude with much stronger effect for coffee grown without shade (2.11gkg -1 100m -1 ) compared to coffee grown under shade (0.93gkg -1 100m -1 ). Acidity increased with altitude when coffee was grown under shade (0.22 points 100m -1 ), but no significant altitude effect was observed on coffee grown without shade. Beans grown without shade showed a higher physical quality score for dry (37.2) than for wet processing (29.1). These results generally underline the complex interaction effects between altitude and shade or postharvest processing on biochemical composition and quality of green arabica coffee beans. Copyright © 2017. Published by Elsevier Ltd.

  7. Two novel species of Aspergillus section Nigri from Thai coffee beans.

    NARCIS (Netherlands)

    Noonim, P.; Mahakarnchanakul, W.; Varga, J.; Frisvad, J.C.; Samson, R.A.

    2008-01-01

    Two novel species of Aspergillus section Nigri from Thai coffee beans are described as Aspergillus aculeatinus sp. nov. and Aspergillus sclerotiicarbonarius sp. nov. Their taxonomic status was determined using a polyphasic taxonomic approach with phenotypic (morphology and extrolite profiles) and

  8. Biogas Technology on Supporting “Sustainable” Coffee Farmers in North Sumatera Province, Indonesia

    Science.gov (United States)

    Ginting, N.

    2017-03-01

    A study has been conducted in an area of coffee plantation in Samosir District, North Sumatera Province. The study was conducted in August until September 2016. The objective of this study is to investigate the benefits of using biogas technology in supporting coffee farmers’ productivity to be sustainable, i.e. methane as energy source for coffee roasting proceed instead of fired wood and slurry as organic fertilizer. Coffee cherry causes environmental problem when it is dumped openly, hence it is used to mix with buffalo feces in biodigesters to produce methane and organic fertilizer. Five biodigesters were used with 5 differents designs of composition: T1) 100% buffalo feces, T2) 75% buffalo feces + 25% coffee cherry, T3) 50% buffalo feces + 50% coffee cherry, T4) 25% buffalo feces + 75% coffee cherry, and T5) 100% coffee cherry. The key parameters measured were methane production and slurry chemical compositions including NPK, pH, and C/N. It is found that designs T1 and T2 were superior in methane production, and about 400 liters of methane were used in roasting 3 kg coffee bean as opposed to 6,6 kg fired wood. Designs T1 and T2 were also better in slurry chemical compositions than the other 3 designs. It is recommeded that local coffee farmers utilize coffee cherry based biogas technology in order for their productivity to be sustainable. It is noteworthy that this study is continued with the next one in which the resulting slurries are implemented to foster the growth of the coffee plants during the period of October until December 2016.

  9. Post-harvest practices linked with ochratoxin A contamination of coffee in three provinces of Cordillera Administrative Region, Philippines.

    Science.gov (United States)

    Barcelo, Jonathan M; Barcelo, Racquel C

    2018-02-01

    One of the emerging concerns in the Cordillera Administrative Region, Philippines is ochratoxin A (OTA) contamination in coffee. During 2015 to 2016, a total of 51 Arabica (Coffea arabica) coffee samples from Benguet province and 71 Robusta (Coffea canephora var. Robusta) coffee samples from the provinces of Ifugao and Kalinga were analysed for OTA contamination. The OTA-producing fungal contaminants during drying and storage of Arabica and Robusta coffee were Aspergillus niger and Aspergillus ochraceus. Ochratoxin A was more commonly detected in Robusta coffee (36.6%) than in Arabica coffee (21.6%). Among the contaminated samples, Robusta coffee cherries in the drying yard had the highest mean OTA level (120.2 μg kg -1 , n = 10) while roasted Robusta coffee beans had the lowest mean level (4.8 μg kg -1 , n = 9). The onset of contamination of Arabica coffee occurred during storage, with a mean OTA level of 46.7 μg kg -1 (n = 9). Roasted coffee had lower OTA content although five samples had levels >5.0 μg kg -1 . Pearson Chi-square analysis (χ 2 ) and Fisher's exact test revealed that several post-harvest practices involving non-removal of the husk or hull and mixing of defective coffee were significantly associated with the occurrence of OTA during drying and storage (p coffee in all stages of post-harvest and rapid reduction of moisture content particularly during drying.

  10. Optimation of Temperature and Duration of Cocoa Beans Roasting in a CylindricalRoaster

    OpenAIRE

    Jati, Misnwai; Widyotomo, Sukrisno; Sewed, Awad; Sugiyono

    2005-01-01

    A small scale cylindrical type cocoa roaster has been designed to improve Indonesian mallholder income and commence utilization of cocoa-base products. Capacity of the roaster was at 15 kg dried cocoa beans. Operating condition of the instrument in terms of temperature and duration of roasting for cocoa powder production has been optimized by using Response Surface Methodology in the range of 110–140 C for the former and 20–60 minute for the latter. Variable of the study were temperature prof...

  11. Roasted full-fat kidney bean (Phaseolus vulgaris L.) and soyabeans (Glycine max) meals in broiler chicken diet.

    Science.gov (United States)

    Poné, D K; Fomunyam, R T

    2004-07-01

    An 8-week experiment was carried out to evaluate the performance of broiler chickens fed on diets containing either roasted full-fat soyabean meal (RSBM), roasted full-fat kidney bean meal (RKBM), cottonseed cake meal (CSM) or soyabean meal (SBM). A total of 240 unsexed, day-old-chicks were randomly assigned to four treatments so that there were 10 chicks per experimental unit in a randomized complete block design with three blocks and two replicates per block. Cumulative feed intake was depressed (p 0.05) by treatment effects. Feed cost efficiency (CFA Franc (Fcfa) per kilogram live chicken) showed that the SBM-based diet (494 Fcfa) and RKBM-based diet (493 Fcfa) were more expensive (pRoasting soyabeans in place of imported SBM allowed farmers to save about 19% for each CFA franc spent on a kilogram of live bird at 8 weeks of age.

  12. Rapid approach to identify the presence of Arabica and Robusta species in coffee using 1H NMR spectroscopy.

    Science.gov (United States)

    Monakhova, Yulia B; Ruge, Winfried; Kuballa, Thomas; Ilse, Maren; Winkelmann, Ole; Diehl, Bernd; Thomas, Freddy; Lachenmeier, Dirk W

    2015-09-01

    NMR spectroscopy was used to verify the presence of Arabica and Robusta species in coffee. Lipophilic extracts of authentic roasted and green coffees showed the presence of established markers for Robusta (16-O-methylcafestol (16-OMC)) and for Arabica (kahweol). The integration of the 16-OMC signal (δ 3.165 ppm) was used to estimate the amount of Robusta in coffee blends with an approximate limit of detection of 1-3%. The method was successfully applied for the analysis of 77 commercial coffee samples (coffee pods, coffee capsules, and coffee beans). Furthermore, principal component analysis (PCA) was applied to the spectra of lipophilic and aqueous extracts of 20 monovarietal authentic samples. Clusters of the two species were observed. NMR spectroscopy can be used as a rapid prescreening tool to discriminate Arabica and Robusta coffee species before the confirmation applying the official method. Copyright © 2015 Elsevier Ltd. All rights reserved.

  13. Optimizing of Arabica Coffee Bean Fermentation Process Using a Controlled Fermentor

    Directory of Open Access Journals (Sweden)

    Sukrisno Widyotomo

    2015-11-01

    Full Text Available One  of  primary  coffee  processing  steps  which  affect  the  end  quality  isfermentation.  Fermentation  using  a  controlled  fermentor  might  be  usefulbecause  all  of  parameters  which  influence  coffee  quality  can  be  controlled.The  aim of this  research is to evaluate  performance  of  controlled fermentor forfermentation  process  of  Arabica  coffee  beans.  Main  material  of  this  researchwas ripe Arabica coffee cherries from Andungsari Research Station in Bondowoso district.  Research  parameters  were  temperature  with  four  levels  i.e.:  ambient temperature,  30o C,  35oC  and  40oC,  and  fermentation  time  with  three  levels  i.e.: 6  hours,  12  hours,  and  18  hours.  A  horizontal  type  of  modified  fermentor  has been  tested  with  20  kg/batch  or  50%  of  maximum  loading  capacity.  The  result showed  that  an  electric  heater  as  energy  source  can  raise  temperature  duringfermentation  process.  Fermentation  process  using  fermentor  at  30-40oC had  not  significant  effect  on  physical  properties  change  such  as  density,  beancount  per  100  g  and  distribution  of  beans.  Optimum  condition  for  Arabica fermentation  process  in  a  modified  fermentor  reactor  was  25oC  temperature, and  12  hours  fermentation  time.  By  this  condition,  green  beans  have  good organoleptic  score  than  other  fermentation  process  treatments. Key words: Fermentor, fermentation, coffee, quality, organoleptic, horizontal cylinder.

  14. Removal of Malachite Green from aqueous solution using degreased coffee bean

    International Nuclear Information System (INIS)

    Baek, Mi-Hwa; Ijagbemi, Christianah Olakitan; O, Se-Jin; Kim, Dong-Su

    2010-01-01

    This study reports on the feasibility of employing degreased coffee beans (DCB) as adsorbent for Malachite Green (MG) removal in dyeing wastewater. The iodine value (IV), specific surface area (SSA) and porosity of the raw coffee beans (RCB) used in the study increased after the degreasing process, resulting in significant increase in the adsorption of MG onto DCB. Employing a batch experimental set-up, optimum conditions for complete color removal and adsorption of MG by DCB was studied considering parameters such as effect of degreasing process, adsorbent dosage, initial dye concentration, reaction temperature and pH. Adsorbed amount of MG by DCB increased with increasing DCB dosage and initial MG concentration. The rate of the adsorption reaction followed the pseudo second-order kinetics with the sorption isotherm well fitted to the Freundlich and the Langmuir isotherm models. Thermodynamic studies revealed that the adsorption processes is spontaneous and endothermic in nature. DCB has potentials for application as adsorbent for the removal of MG from dyeing process wastewater.

  15. Removal of Malachite Green from aqueous solution using degreased coffee bean

    Energy Technology Data Exchange (ETDEWEB)

    Baek, Mi-Hwa; Ijagbemi, Christianah Olakitan; O, Se-Jin [Department of Environmental Science and Engineering, Ewha Womans University, Daehyundong 11-1, Seodaemungu, Seoul 120-750 (Korea, Republic of); Kim, Dong-Su, E-mail: dongsu@ewha.ac.kr [Department of Environmental Science and Engineering, Ewha Womans University, Daehyundong 11-1, Seodaemungu, Seoul 120-750 (Korea, Republic of)

    2010-04-15

    This study reports on the feasibility of employing degreased coffee beans (DCB) as adsorbent for Malachite Green (MG) removal in dyeing wastewater. The iodine value (IV), specific surface area (SSA) and porosity of the raw coffee beans (RCB) used in the study increased after the degreasing process, resulting in significant increase in the adsorption of MG onto DCB. Employing a batch experimental set-up, optimum conditions for complete color removal and adsorption of MG by DCB was studied considering parameters such as effect of degreasing process, adsorbent dosage, initial dye concentration, reaction temperature and pH. Adsorbed amount of MG by DCB increased with increasing DCB dosage and initial MG concentration. The rate of the adsorption reaction followed the pseudo second-order kinetics with the sorption isotherm well fitted to the Freundlich and the Langmuir isotherm models. Thermodynamic studies revealed that the adsorption processes is spontaneous and endothermic in nature. DCB has potentials for application as adsorbent for the removal of MG from dyeing process wastewater.

  16. Comparison of High Performance Liquid Chromatography with Fluorescence Detector and with Tandem Mass Spectrometry methods for detection and quantification of Ochratoxin A in green and roasted coffee beans

    Directory of Open Access Journals (Sweden)

    Raquel Duarte da Costa Cunha Bandeira

    2013-12-01

    Full Text Available Two analytical methods for the determination and confirmation of ochratoxin A (OTA in green and roasted coffee samples were compared. Sample extraction and clean-up were based on liquid-liquid phase extraction and immunoaffinity column. The detection of OTA was carried out with the high performance liquid chromatography (HPLC combined either with fluorescence detection (FLD, or positive electrospray ionization (ESI+ coupled with tandem mass spectrometry (MS-MS. The results obtained with the LC-ESI-MS/MS were specific and more sensitive, with the advantages in terms of unambiguous analyte identification, when compared with the HPLC-FLD.

  17. Optimization of cocoa nib roasting based on sensory properties and colour using response surface methodology

    Directory of Open Access Journals (Sweden)

    D.M.H. A.H. Farah

    2012-05-01

    Full Text Available Roasting of cocoa beans is a critical stage for development of its desirable flavour, aroma and colour. Prior to roasting, cocoa bean may taste astringent, bitter, acidy, musty, unclean, nutty or even chocolate-like, depends on the bean sources and their preparations. After roasting, the bean possesses a typical intense cocoa flavour. The Maillard or non-enzymatic browning reactions is a very important process for the development of cocoa flavor, which occurs primarily during the roasting process and it has generally been agreed that the main flavor components, pyrazines formation is associated within this reaction involving amino acids and reducing sugars. The effect of cocoa nib roasting conditions on sensory properties and colour of cocoa beans were investigated in this study. Roasting conditions in terms of temperature ranged from 110 to 160OC and time ranged from 15 to 40 min were optimized by using Response Surface Methodology based on the cocoa sensory characteristics including chocolate aroma, acidity, astringency, burnt taste and overall acceptability. The analyses used 9- point hedonic scale with twelve trained panelist. The changes in colour due to the roasting condition were also monitored using chromameter. Result of this study showed that sensory quality of cocoa liquor increased with the increase in roasting time and temperature up to 160OC and up to 40 min, respectively. Based on the Response Surface Methodology, the optimised operating condition for the roaster was at temperature of 127OC and time of 25 min. The proposed roasting conditions were able to produce superior quality cocoa beans that will be very useful for cocoa manufactures.Key words : Cocoa, cocoa liquor, flavour, aroma, colour, sensory characteristic, response surface methodology.

  18. Development and validation of a method for the analysis of Ochratoxin A in roasted coffee by liquid chromatography/electrospray-mass spectrometry in Tandem (LC/ESI-MS/MS

    Directory of Open Access Journals (Sweden)

    Raquel D. C. C. Bandeira

    2012-01-01

    Full Text Available A method using LC/ESI-MS/MS for the quantitative analysis of Ochratoxin A in roasted coffee was described. Linearity was demonstrated (r = 0.9175. The limits of detection and quantification were 1.0 and 3.0 ng g-1, respectively. Trueness, repeatability and intermediate precision values were 89.0-108.8%; 2.4-13.7%; 12.5-17.8%, respectively. To the best of our knowledge, this is the first report in which Ochratoxin A in roasted coffee is analysed by LC/ESI-MS/MS, contributing to the field of mycotoxin analysis, and it will be used for future production of Certified Reference Material.

  19. EFFECTS OF GREEN COFFEE BEAN EXTRACT IN SOME BIOMARKERS OF ADULT BRAZILIAN SUBJECTS

    Directory of Open Access Journals (Sweden)

    Mirza Adriana de Assis JÁCOME

    2009-10-01

    Full Text Available

    The purpose of the present study was to analyze the acute effects of the green coffee extracts consumption in some biomarkers of adult Brazilian subjects. Twenty healthy adult subjects between 18 and 35 years old of different sex and ethnic groups took part in the present study. All participants were submitted a 12 hours overnight fast before experiments. Plasma and serum biochemical parameters were measured in distinct intervals after a breakfast standard ingestion and 0.6 L of green coffee been extract consumption. No statistically differences (Wilcoxon test on serum lipid profi le and plasmatic homocysteine concentration were noted after green coffee beverage intake. Caffeine has been associated with increase of the glycaemia in roasted coffee consumers. In the present study, a signifi cant increase (p= 0.03 in glycaemia was observed thirty minutes after the green coffee beverage ingestion and, then, there was a tendency of glycaemia maintenance. The low amount of free caffeine found in green coffee matrix could explain the quick stabilization of the glycaemia. The ingestion of green coffee beverage also signifi cantly reduced uricaemia (p= 0.03 (Wilcoxon test. It is possible that the polyphenols, present in high amounts in this beverage, could act inhibiting the xanthine oxidase enzyme. Therefore, the consumption of green coffee has to stabilize blood glucose 30 minutes after ingestion of test meal, and reduction of uricaemia.

  20. Processed coffee alleviates DSS-induced colitis in mice

    Directory of Open Access Journals (Sweden)

    Bernd L. Fiebich

    2013-05-01

    Full Text Available ABSTRACTBackground: Coffee is one of the most widely consumed beverages in the world and it has been demonstrated that it has important therapeutic activities not only because of its caffeine content but also owing to the presence of other biologically active small molecules such as chlorogenic acid, trigonelline and cyclopentadiones. However, chlorogenic acid is degraded into catechol, pyrogallol and hydroxyhydroquinone, which are thought to induce irritation of the gastric mucosa. To reduce the content of irritant compounds processing methods have been developed prior to roasting the coffee beans.Objectives: The aim of this study was to study the anti-inflammatory and gastro-protective effects of processed coffee (Idee-Kaffee on in LPS-treated human primary monocytes and in a murine model of colon inflammation (IBD model.Results: In this study we have analyzed the effects on inflammatory events in cultured cells and in mice drinking a commercially available processed coffee. The processed coffee inhibited lipopolysaccharide (LPS-induced proinflammatory cytokines such as interleukin (IL-1, tumor necrosis factor (TNF, IL-6 and IL-8, and other inflammatory mediators such as prostaglandin (PGE2 and 8-isoprostane in cultured human primary monocytes. Oral administration of dissolved processed coffee, i.e., in its usual beverage form, improved greatly the adverse macroscopic and histological features of dextran sodium sulfate (DSS-induced colitis in mice in a dose-dependent manner. Processed coffee not only largely prevented DSS-induced colitis but also dramatically suppressed in vivo NF-B and STAT3 activities through inhibition of IB and STAT3 phosphorylation. Furthermore, this solubleFunctional Foods in Health and Disease 2013; 3(5:133-145coffee bean extract reduced the expression of proinflammatory cytokines TNF, IL-11, and IL-6 and the expression of cyclooxygenase (COX-2 in colonic tissues.Conclusions: This work identified

  1. Removal of Malachite Green from aqueous solution using degreased coffee bean.

    Science.gov (United States)

    Baek, Mi-Hwa; Ijagbemi, Christianah Olakitan; O, Se-Jin; Kim, Dong-Su

    2010-04-15

    This study reports on the feasibility of employing degreased coffee beans (DCB) as adsorbent for Malachite Green (MG) removal in dyeing wastewater. The iodine value (IV), specific surface area (SSA) and porosity of the raw coffee beans (RCB) used in the study increased after the degreasing process, resulting in significant increase in the adsorption of MG onto DCB. Employing a batch experimental set-up, optimum conditions for complete color removal and adsorption of MG by DCB was studied considering parameters such as effect of degreasing process, adsorbent dosage, initial dye concentration, reaction temperature and pH. Adsorbed amount of MG by DCB increased with increasing DCB dosage and initial MG concentration. The rate of the adsorption reaction followed the pseudo second-order kinetics with the sorption isotherm well fitted to the Freundlich and the Langmuir isotherm models. Thermodynamic studies revealed that the adsorption processes is spontaneous and endothermic in nature. DCB has potentials for application as adsorbent for the removal of MG from dyeing process wastewater. 2009 Elsevier B.V. All rights reserved.

  2. Nutritional, chemical and antioxidant/pro-oxidant profiles of silverskin, a coffee roasting by-product.

    Science.gov (United States)

    Costa, Anabela S G; Alves, Rita C; Vinha, Ana F; Costa, Elísio; Costa, Catarina S G; Nunes, M Antónia; Almeida, Agostinho A; Santos-Silva, Alice; Oliveira, M Beatriz P P

    2018-11-30

    Coffee silverskin (a coffee roasting by-product) contains high amounts of dietary fibre (49% insoluble and 7% soluble) and protein (19%). Potassium (∼5g/100g), magnesium (2g/100g) and calcium (0.6g/100g) are the major macrominerals. The vitamin E profile of silverskin comprises α-tocopherol, β-tocopherol, ɣ-tocopherol, δ-tocopherol, β-tocotrienol, ɣ-tocotrienol, and δ-tocotrienol. The fatty acid profile is mainly saturated (C16:0 and C22:0), but the total amount of fat is low (2.4%). Caffeine (1.25g/100g), chlorogenic acid (246mg/100g), and 5-hydroxymethylfurfural (5.68mg/100g) are also present in silverskin. Total phenolics and flavonoids are partially responsible for the in vitro antioxidant activity. Silverskin extracts protected erythrocytes from oxidative AAPH- and H 2 O 2 -induced hemolysis, but at high concentrations a pro-oxidant effect on erythrocyte morphology was observed. Copyright © 2017 Elsevier Ltd. All rights reserved.

  3. Intrauterine midgut volvulus without malrotation: Diagnosis from the ‘coffee bean sign’

    Science.gov (United States)

    Park, Jun Seok; Cha, Seong Jae; Kim, Beom Gyu; Kim, Yong Seok; Choi, Yoo Shin; Chang, In Taik; Kim, Gwang Jun; Lee, Woo Seok; Kim, Gi Hyeon

    2008-01-01

    Fetal midgut volvulus is quite rare, and most cases are associated with abnormalities of intestinal rotation or fixation. We report a case of midgut volvulus without malrotation, associated with a meconium pellet, during the gestation period. This 2.79 kg, 33-wk infant was born via a spontaneous vaginal delivery caused by preterm labor. Prenatal ultrasound showed dilated bowel loops with the appearance of a ‘coffee bean sign’. This patient had an unusual presentation with a distended abdomen showing skin discoloration. An emergency laparotomy revealed a midgut volvulus and a twisted small bowel, caused by complicated meconium ileus. Such nonspecific prenatal radiological signs and a low index of suspicion of a volvulus during gestation might delay appropriate surgical management and result in ischemic necrosis of the bowel. Preterm labor, specific prenatal sonographic findings (for example, the coffee bean sign) and bluish discoloration of the abdominal wall could suggest intrauterine midgut volvulus requiring prompt surgical intervention. PMID:18322966

  4. Effect of different drying techniques on bioactive components, fatty acid composition, and volatile profile of robusta coffee beans.

    Science.gov (United States)

    Dong, Wenjiang; Hu, Rongsuo; Chu, Zhong; Zhao, Jianping; Tan, Lehe

    2017-11-01

    This study investigated the effect of different drying techniques, namely, room-temperature drying (RTD), solar drying (SD), heat-pump drying (HPD), hot-air drying (HAD), and freeze drying (FD), on bioactive components, fatty acid composition, and the volatile compound profile of robusta coffee beans. The data showed that FD was an effective method to preserve fat, organic acids, and monounsaturated fatty acids. In contrast, HAD was ideal for retaining polyunsaturated fatty acids and amino acids. Sixty-two volatile compounds were identified in the differently dried coffee beans, representing 90% of the volatile compounds. HPD of the coffee beans produced the largest number of volatiles, whereas FD resulted in the highest volatile content. A principal component analysis demonstrated a close relationship between the HPD, SD, and RTD methods whereas the FD and HAD methods were significantly different. Overall, the results provide a basis for potential application to other similar thermal sensitive materials. Copyright © 2017 Elsevier Ltd. All rights reserved.

  5. Composição volátil dos defeitos intrínsecos do café por CG/EM-headspace Volatile composition of intrinsic defective coffee beans by GC/MS-headspace

    Directory of Open Access Journals (Sweden)

    Raquel D. C. C. Bandeira

    2009-01-01

    Full Text Available About 20% of Brazilian raw coffee production is considered inappropriate for exportation. Consequently, these beans are incorporated to good quality beans in the Brazilian market. This by-product of coffee industry is called PVA due to the presence of black (P, green (V and sour (A defective beans which are known to contribute considerably for cup quality decrease. Data on the volatile composition of Brazilian defective coffee beans are scarce. In this study, we evaluated the volatile composition of immature, black-immature, black defective beans and PVA compared to good quality beans. Potential defective beans markers were identified.

  6. Determination of chlorogenic acids and caffeine in homemade brewed coffee prepared under various conditions.

    Science.gov (United States)

    Jeon, Jong-Sup; Kim, Han-Taek; Jeong, Il-Hyung; Hong, Se-Ra; Oh, Moon-Seog; Park, Kwang-Hee; Shim, Jae-Han; Abd El-Aty, A M

    2017-10-01

    Coffee, a complex mixture of more than 800 volatile compounds, is one of the most valuable commodity in the world, whereas caffeine and chlorogenic acids (CGAs) are the most common compounds. CGAs are mainly composed of caffeoylquinic acids (CQAs), dicaffeoylquinic acids (diCQAs), and feruloylquinic acids (FQAs). The major CGAs in coffee are neochlorogenic acid (3-CQA), cryptochlorogenic acid (4-CQA), and chlorogenic acid (5-CQA). Many studies have shown that it is possible to separate the isomers of FQAs by high-performance liquid chromatography (HPLC). However, some authors have shown that it is not possible to separate 4-feruloylquinic acid (4-FQA) and 5-feruloylquinic acid (5-FQA) by HPLC. Therefore, the present study was designated to investigate the chromatographic problems in the determination of CGAs (seven isomers) and caffeine using HPLC-DAD. The values of determination coefficient (R 2 ) calculated from external-standard calibration curves were >0.998. The recovery rates conducted at 3 spiking levels ranged from 99.4% to 106.5% for the CGAs and from 98.8% to 107.1% for the caffeine. The precision values (expressed as relative standard deviations (RSDs)) were coffee bean, coffee-ground size, and numbers of boiling-water pours, on the concentration of CGAs and caffeine in homemade brewed coffee, using nine green coffee bean samples of different origins. It was reported that medium-roasted, fine-ground coffees brewed using three pours of boiling water were the healthiest coffee with fluent CGAs. Copyright © 2017 Elsevier B.V. All rights reserved.

  7. Application of FTIR Spectroscopy for Assessment of Green Coffee Beans According to Their Origin

    Science.gov (United States)

    Obeidat, S. M.; Hammoudeh, A. Y.; Alomary, A. A.

    2018-01-01

    Samples of green coffee beans originating from five different countries were ground and analyzed using FTIR spectra in the region of 600-4000 cm-1. Successful discrimination of each coffee type based on their origin was achieved applying a PCA algorithm on the obtained IR spectra for all samples. PCA loading plots show that the IR bands at 2850, 2920, and 1745 cm-1 corresponding to the symmetric, and antisymmetric vibrations of CH2 and the stretching vibration of C=O bond in ester, respectively, are the most significant peaks in distinguishing the origin of the above coffee samples.

  8. Statistical tools applied for the reduction of the defect rate of coffee degassing valves

    Directory of Open Access Journals (Sweden)

    Giorgio Olmi

    2015-04-01

    Full Text Available Coffee is a very common beverage exported all over the world: just after roasting, coffee beans are packed in plastic or paper bags, which then experience long transfers with long storage times. Fresh roasted coffee emits large amounts of CO2 for several weeks. This gas must be gradually released, to prevent package over-inflation and to preserve aroma, moreover beans must be protected from oxygen coming from outside. Therefore, one-way degassing valves are applied to each package: their correct functionality is strictly related to the interference coupling between their bodies and covers and to the correct assembly of the other involved parts. This work takes inspiration from an industrial problem: a company that assembles valve components, supplied by different manufacturers, observed a high level of defect rate, affecting its valve production. An integrated approach, consisting in the adoption of quality charts, in an experimental campaign for the dimensional analysis of the mating parts and in the statistical processing of the data, was necessary to tackle the question. In particular, a simple statistical tool was made available to predict the defect rate and to individuate the best strategy for its reduction. The outcome was that requiring a strict protocol, regarding the combinations of parts from different manufacturers for assembly, would have been almost ineffective. Conversely, this study led to the individuation of the weak point in the manufacturing process of the mating components and to the suggestion of a slight improvement to be performed, with the final result of a significant (one order of magnitude decrease of the defect rate.

  9. Early detection of fungal contamination on green coffee by a MOX sensors based Electronic Nose

    International Nuclear Information System (INIS)

    Sberveglieri, V.; Pulvirenti, A.; Fava, P.; Concina, I.; Falasconi, M.; Gobbi, E.

    2011-01-01

    Fungal growth can occur on green coffee beans along all the distribution chain, eventually bringing on health hazards to consumers, because of the production of toxic metabolites (mycotoxins). Besides, the sensorial contamination due to volatiles by-products of fungal metabolism could cause defects on coffee also after roasting. Therefore, it is necessary to devise strategies to detect and quantify fungal infection and toxin production at early stages of the food chain. One of the most promising techniques is the analysis of volatile compounds in the headspace gas surrounding the samples. The aim of this work was to verify the ability of the Electronic Nose (EN EOS 835 ) to early detect the microbial contamination of Arabica green coffee. This EN is equipped with Metal Oxide Semiconductor sensor array. Gas chromatography coupled to mass spectrometry (GC-MS) analysis of the static headspace of non-contaminated Arabica green coffee samples was carried out to confirm the EN ability to provide satisfactory indications about the presence of contamination.

  10. Roasting conditions for preserving cocoa flavan-3-ol monomers and oligomers: interesting behaviour of Criollo clones.

    Science.gov (United States)

    De Taeye, Cédric; Bodart, Marie; Caullet, Gilles; Collin, Sonia

    2017-09-01

    Cocoa bean roasting is important for creating the typical chocolate aroma through Maillard reactions, but it is also a key step deleterious to the polyphenol content and profile. Compared with usual roasting at 150 °C, keeping the beans for 30 min at 120 °C or for 1 h at 90 °C proved much better for preventing strong degradation of native P1, P2 and P3 flavan-3-ols in cocoa (shown for Forastero, Trinitatio and Criollo cultivars). Surprisingly, Cuban, Mexican and Malagasy white-seeded beans behaved atypically when roasted for 30 min at 150 °C, releasing a pool of catechin. Enantiomeric chromatographic separation proved that this pool contained mainly (-)-catechin issued from (-)-epicatechin by epimerisation. As the (-)-epicatechin content remained relatively constant through Criollo bean roasting, flavan-3-ol monomers must have been regenerated from oligomers. This emergence of (-)-catechin in Criollo beans only, reported here for the first time, could be due to increased flavan-3-ol monomer stability in the absence of anthocyanidin-derived products. The degradation rate of flavan-3-ols through roasting is higher in cocoa beans containing anthocyani(di)ns. The liberation of a pool of (-)-catechin when submitted to roasting at 150 °C allows to distinguish white-seeded cultivars. © 2017 Society of Chemical Industry. © 2017 Society of Chemical Industry.

  11. Can Elevated Air [CO2] Conditions Mitigate the Predicted Warming Impact on the Quality of Coffee Bean?

    Directory of Open Access Journals (Sweden)

    José C. Ramalho

    2018-03-01

    Full Text Available Climate changes, mostly related to high temperature, are predicted to have major negative impacts on coffee crop yield and bean quality. Recent studies revealed that elevated air [CO2] mitigates the impact of heat on leaf physiology. However, the extent of the interaction between elevated air [CO2] and heat on coffee bean quality was never addressed. In this study, the single and combined impacts of enhanced [CO2] and temperature in beans of Coffea arabica cv. Icatu were evaluated. Plants were grown at 380 or 700 μL CO2 L-1 air, and then submitted to a gradual temperature rise from 25°C up to 40°C during ca. 4 months. Fruits were harvested at 25°C, and in the ranges of 30–35 or 36–40°C, and bean physical and chemical attributes with potential implications on quality were then examined. These included: color, phenolic content, soluble solids, chlorogenic, caffeic and p-coumaric acids, caffeine, trigonelline, lipids, and minerals. Most of these parameters were mainly affected by temperature (although without a strong negative impact on bean quality, and only marginally, if at all, by elevated [CO2]. However, the [CO2] vs. temperature interaction strongly attenuated some of the negative impacts promoted by heat (e.g., total chlorogenic acids, thus maintaining the bean characteristics closer to those obtained under adequate temperature conditions (e.g., soluble solids, caffeic and p-coumaric acids, trigonelline, chroma, Hue angle, and color index, and increasing desirable features (acidity. Fatty acid and mineral pools remained quite stable, with only few modifications due to elevated air [CO2] (e.g., phosphorous and/or heat. In conclusion, exposure to high temperature in the last stages of fruit maturation did not strongly depreciate bean quality, under the conditions of unrestricted water supply and moderate irradiance. Furthermore, the superimposition of elevated air [CO2] contributed to preserve bean quality by modifying and mitigating

  12. Can Elevated Air [CO2] Conditions Mitigate the Predicted Warming Impact on the Quality of Coffee Bean?

    Science.gov (United States)

    Ramalho, José C.; Pais, Isabel P.; Leitão, António E.; Guerra, Mauro; Reboredo, Fernando H.; Máguas, Cristina M.; Carvalho, Maria L.; Scotti-Campos, Paula; Ribeiro-Barros, Ana I.; Lidon, Fernando J. C.; DaMatta, Fábio M.

    2018-01-01

    Climate changes, mostly related to high temperature, are predicted to have major negative impacts on coffee crop yield and bean quality. Recent studies revealed that elevated air [CO2] mitigates the impact of heat on leaf physiology. However, the extent of the interaction between elevated air [CO2] and heat on coffee bean quality was never addressed. In this study, the single and combined impacts of enhanced [CO2] and temperature in beans of Coffea arabica cv. Icatu were evaluated. Plants were grown at 380 or 700 μL CO2 L-1 air, and then submitted to a gradual temperature rise from 25°C up to 40°C during ca. 4 months. Fruits were harvested at 25°C, and in the ranges of 30–35 or 36–40°C, and bean physical and chemical attributes with potential implications on quality were then examined. These included: color, phenolic content, soluble solids, chlorogenic, caffeic and p-coumaric acids, caffeine, trigonelline, lipids, and minerals. Most of these parameters were mainly affected by temperature (although without a strong negative impact on bean quality), and only marginally, if at all, by elevated [CO2]. However, the [CO2] vs. temperature interaction strongly attenuated some of the negative impacts promoted by heat (e.g., total chlorogenic acids), thus maintaining the bean characteristics closer to those obtained under adequate temperature conditions (e.g., soluble solids, caffeic and p-coumaric acids, trigonelline, chroma, Hue angle, and color index), and increasing desirable features (acidity). Fatty acid and mineral pools remained quite stable, with only few modifications due to elevated air [CO2] (e.g., phosphorous) and/or heat. In conclusion, exposure to high temperature in the last stages of fruit maturation did not strongly depreciate bean quality, under the conditions of unrestricted water supply and moderate irradiance. Furthermore, the superimposition of elevated air [CO2] contributed to preserve bean quality by modifying and mitigating the heat impact

  13. Can Elevated Air [CO2] Conditions Mitigate the Predicted Warming Impact on the Quality of Coffee Bean?

    Science.gov (United States)

    Ramalho, José C; Pais, Isabel P; Leitão, António E; Guerra, Mauro; Reboredo, Fernando H; Máguas, Cristina M; Carvalho, Maria L; Scotti-Campos, Paula; Ribeiro-Barros, Ana I; Lidon, Fernando J C; DaMatta, Fábio M

    2018-01-01

    Climate changes, mostly related to high temperature, are predicted to have major negative impacts on coffee crop yield and bean quality. Recent studies revealed that elevated air [CO 2 ] mitigates the impact of heat on leaf physiology. However, the extent of the interaction between elevated air [CO 2 ] and heat on coffee bean quality was never addressed. In this study, the single and combined impacts of enhanced [CO 2 ] and temperature in beans of Coffea arabica cv. Icatu were evaluated. Plants were grown at 380 or 700 μL CO 2 L -1 air, and then submitted to a gradual temperature rise from 25°C up to 40°C during ca. 4 months. Fruits were harvested at 25°C, and in the ranges of 30-35 or 36-40°C, and bean physical and chemical attributes with potential implications on quality were then examined. These included: color, phenolic content, soluble solids, chlorogenic, caffeic and p -coumaric acids, caffeine, trigonelline, lipids, and minerals. Most of these parameters were mainly affected by temperature (although without a strong negative impact on bean quality), and only marginally, if at all, by elevated [CO 2 ]. However, the [CO 2 ] vs. temperature interaction strongly attenuated some of the negative impacts promoted by heat (e.g., total chlorogenic acids), thus maintaining the bean characteristics closer to those obtained under adequate temperature conditions (e.g., soluble solids, caffeic and p -coumaric acids, trigonelline, chroma, Hue angle, and color index), and increasing desirable features (acidity). Fatty acid and mineral pools remained quite stable, with only few modifications due to elevated air [CO 2 ] (e.g., phosphorous) and/or heat. In conclusion, exposure to high temperature in the last stages of fruit maturation did not strongly depreciate bean quality, under the conditions of unrestricted water supply and moderate irradiance. Furthermore, the superimposition of elevated air [CO 2 ] contributed to preserve bean quality by modifying and mitigating

  14. Mainstreaming sustainable coffee

    NARCIS (Netherlands)

    Kolk, A.

    2013-01-01

    This overview article examines the various dimensions of sustainable coffee as well as the actors involved and their perceptions of how to advance the market from niche to mainstream. The issues at hand are very complex, with different types of coffee producers, manufacturing/roasting companies and

  15. Dimensioning, construction and commissioning of a coffee beans drying system with use of solar collectors

    International Nuclear Information System (INIS)

    Mora Vindas, Allan Gerardo

    2014-01-01

    A system of low-cost solar drying of coffee beans is dimensioned, built and commissioned by using solar collectors based on recycled aluminum cans. The information is collected from literature about the drying of coffee, types of drying and the various types of solar dryers.The coffee beans drying system is conceptualized and sized based on a solar collector constructed of aluminum cans as solar radiation absorbing material. The grain drying system is then built in coffee benefit CoopeTarrazu to all provided by the company and help materials and labor facilities. A guide to implementation of solar drying technology with general information is tailored to implement, select, build and maintain a solar grain dryer in Central America. The launch of the drying system was made by checking the proper functioning of the system and measurement instruments variables selected to calculate the efficiency of the system. The drying system is tested with a load of 45 kg of coffee bean, using a flow of air through natural convection to operate the system with the exclusive use of renewable energy. The grain is drying from a humidity of 50% (b.n), up to a humidity between 11% and 13% (b.n), which is the range generally used for the safe storage of grain. Facts of solar radiation, temperature, air velocity, relative humidity and grain humidity were taken to determine the behavior of the sized system. The maximum thermal efficiency achieved by the solar collector is determined constructed of 18%, with an air flow of 0.013 kg/s and a solar radiation 1138 W/m 2 . The average drying efficiency during experimentation was 17.8%, which is among the range of efficiencies for the type of drying equipment. Best thermal efficiencies were obtained from the solar collector built that the commercial solar collector compared. Controlling the flow of air into the equipment is recommended in order to improve the thermal efficiency and drying equipment, using blowers, fans or induced draft chimney

  16. Chlorogenic acid complex (CGA7, standardized extract from green coffee beans exerts anticancer effects against cultured human colon cancer HCT-116 cells

    Directory of Open Access Journals (Sweden)

    K. Gouthamchandra

    2017-09-01

    Full Text Available Coffee is commonly consumed beverage in the world and it has been suggested to have beneficial effect. Chlorogenic acids (CGAs are main ingredient of coffee beans which has been extensively used in nutraceuticals and medicine. Recently, various therapeutic effects of chlorogenic acids have been investigated. However, there are limited studies to investigate its anticancer properties. In the present study, we have used chlorogenic acid complex (CGA7 a decaffeinated water soluble green coffee bean extract to evaluate its cytotoxic effect on human and mouse cancer cell lines by using different approaches. From our results we found CGA7 treatment induces cell death in a dose and time dependent manner in different cancer cell lines. Further, CGA7 induced apoptosis was characterized by DNA fragmentation, PARP-1 cleavage, caspase-9 activation, and down regulation of Bcl-2, an anti-apoptotic protein and up regulation of pro-apoptotic protein BAX. Overall findings indicated that CGA7 complex a potent anticancer molecule found in green coffee beans could be a safe bioactive ingredient for prevention of cancer.

  17. [Acids in coffee. XI. The proportion of individual acids in the total titratable acid].

    Science.gov (United States)

    Engelhardt, U H; Maier, H G

    1985-07-01

    22 acids in ground roast coffees and instant coffees were determined by GLC of their silyl derivatives (after preseparation by gel electrophoresis) or isotachophoresis. The contribution to the total acidity (which was estimated by titration to pH 8 after cation exchange of the coffee solutions) was calculated for each individual acid. The mentioned acids contribute with 67% (roast coffee) and 72% (instant coffee) to the total acidity. In the first place citric acid (12.2% in roast coffee/10.7% in instant coffee), acetic acid (11.2%/8.8%) and the high molecular weight acids (8%/9%) contribute to the total acidity. Also to be mentioned are the shares of chlorogenic acids (9%/4.8%), formic acid (5.3%/4.6%), quinic acid (4.7%/5.9%), malic acid (3.9%/3%) and phosphoric acid (2.5%/5.2%). A notable difference in the contribution to total acidity between roast and instant coffee was found for phosphoric acid and pyrrolidonecarboxylic acid (0.7%/1.9%). It can be concluded that those two acids are formed or released from e.g. their esters in higher amounts than other acids during the production of instant coffee.

  18. Coffee Silverskin Extract Protects against Accelerated Aging Caused by Oxidative Agents

    Directory of Open Access Journals (Sweden)

    Amaia Iriondo-DeHond

    2016-06-01

    Full Text Available Nowadays, coffee beans are almost exclusively used for the preparation of the beverage. The sustainability of coffee production can be achieved introducing new applications for the valorization of coffee by-products. Coffee silverskin is the by-product generated during roasting, and because of its powerful antioxidant capacity, coffee silverskin aqueous extract (CSE may be used for other applications, such as antiaging cosmetics and dermaceutics. This study aims to contribute to the coffee sector’s sustainability through the application of CSE to preserve skin health. Preclinical data regarding the antiaging properties of CSE employing human keratinocytes and Caenorhabditis elegans are collected during the present study. Accelerated aging was induced by tert-butyl hydroperoxide (t-BOOH in HaCaT cells and by ultraviolet radiation C (UVC in C. elegans. Results suggest that the tested concentrations of coffee extracts were not cytotoxic, and CSE 1 mg/mL gave resistance to skin cells when oxidative damage was induced by t-BOOH. On the other hand, nematodes treated with CSE (1 mg/mL showed a significant increased longevity compared to those cultured on a standard diet. In conclusion, our results support the antiaging properties of the CSE and its great potential for improving skin health due to its antioxidant character associated with phenols among other bioactive compounds present in the botanical material.

  19. Isolation, selection and evaluation of yeasts for use in fermentation of coffee beans by the wet process.

    Science.gov (United States)

    de Melo Pereira, Gilberto Vinícius; Soccol, Vanete Thomaz; Pandey, Ashok; Medeiros, Adriane Bianchi Pedroni; Andrade Lara, João Marcos Rodrigues; Gollo, André Luiz; Soccol, Carlos Ricardo

    2014-10-01

    During wet processing of coffee, the ripe cherries are pulped, then fermented and dried. This study reports an experimental approach for target identification and selection of indigenous coffee yeasts and their potential use as starter cultures during the fermentation step of wet processing. A total of 144 yeast isolates originating from spontaneously fermenting coffee beans were identified by molecular approaches and screened for their capacity to grow under coffee-associated stress conditions. According to ITS-rRNA gene sequencing, Pichia fermentans and Pichia kluyveri were the most frequent isolates, followed by Candida Candida glabrata, quercitrusa, Saccharomyces sp., Pichia guilliermondii, Pichia caribbica and Hanseniaspora opuntiae. Nine stress-tolerant yeast strains were evaluated for their ability to produce aromatic compounds in a coffee pulp simulation medium and for their pectinolytic activity. P. fermentans YC5.2 produced the highest concentrations of flavor-active ester compounds (viz., ethyl acetate and isoamyl acetate), while Saccharomyces sp. YC9.15 was the best pectinase-producing strain. The potential impact of these selected yeast strains to promote flavor development in coffee beverages was investigated for inoculating coffee beans during wet fermentation trials at laboratory scale. Inoculation of a single culture of P. fermentans YC5.2 and co-culture of P. fermentans YC5.2 and Saccharomyces sp. YC9.15 enhanced significantly the formation of volatile aroma compounds during the fermentation process compared to un-inoculated control. The sensory analysis indicated that the flavor of coffee beverages was influenced by the starter cultures, being rated as having the higher sensory scores for fruity, buttery and fermented aroma. This demonstrates a complementary role of yeasts associated with coffee quality through the synthesis of yeast-specific volatile constituents. The yeast strains P. fermentans YC5.2 and Saccharomyces sp. YC9.15 have a great

  20. Briu: A Coffee Roasting Startup

    OpenAIRE

    Beck, Maximilian

    2015-01-01

    The purpose of this study is to examine the German coffee market and its appropriateness as a new market to enter for the startup Company Briu. The company has been continuously growing since its initial start. The Chilean Coffee startup has since then looked for new markets opportunities in Europe. Their favored market is Germany. The research conducted in this paper is supposed to reveal the market its suitability for the company its expansion. The following key areas are assessed in order ...

  1. USING HOT WIRE TECHNIQUE FOR MEASURING THERMAL CONDUCTIVITY OF INFUSIONS OF ORGANIC AND CONVENTIONAL COFFEE

    Directory of Open Access Journals (Sweden)

    Fernando Gordillo-Delgado

    2016-07-01

    Full Text Available The technique of hot wire, a versatile method of low cost and high accuracy for measuring the thermal conductivity of fluids through the increasing temperature of a wire that is immersed into the liquid and between its ends a potential difference is abruptly applied. Using well-known conductivity liquids: water, ethylene glycol and glycerine, the system was tested and calibrated. In this work, this procedure was used to measure the thermal conductivity of the infusion samples of organic and conventional coffee. The same roast degree of the beans was verified with a colorimeter and the preparation was made by pressing 22g of coffee powder in 110mL of water. The obtained data were subjected to Analysis of Variance (ANOVA and this confirmed that the differences in the thermophysical parameter in the two samples are significant with a confidence level of 95\\%. On this way, it was proved that the thermal conductivity value of the coffee infusion allows differentiate between organic and conventional coffee.

  2. Quality of wholemeal wheat bread enriched with green coffee beans

    Directory of Open Access Journals (Sweden)

    Urszula Gawlik-Dziki

    2016-01-01

    Full Text Available Scientific studies have revealed that bioactive components of coffee play a preventive role against various degenerative diseases. Green coffee, in particular, is characterized by its unique composition and properties. The objective of this work was to investigate the influence of green coffee (Coffea arabica beans (GCB addition on the quality and antioxidant properties (AA of the wholemeal bread. For bread preparation, flour form GCB, and wholemeal wheat flour, type 2000 were used. Wholemeal wheat flour was replaced with GCB flour at 1 to 5% levels. Loaf volume, texture, color and sensory properties of bread were determined. Furthermore, total phenolic content and antioxidant activity were evaluated. The results showed that bread supplementation with GCB had little influence on the bread volume. The highest volume of bread was obtained with 3 and 4% of GCB flour. The texture properties of bread crumb (hardness, elasticity, cohesiveness and chewiness were slightly changed as a result of the GCB addition. The lightness of bread crumb decreased with the GCB addition (average from 46.3 to 42.6. Besides, the addition of GCB significantly enriched wheat bread with hydrophilic phenolic compounds. The phenolic compounds were highly bioaccessible in vitro. Moreover, the GCB addition enhanced antiradical activity of bread.

  3. 40 CFR 180.145 - Fluorine compounds; tolerances for residues.

    Science.gov (United States)

    2010-07-01

    ... Lettuce, leaf 7 Loganberry 7 Melon 7 Nectarine 7 Peach 7 Pepper 7 Plum, prune, fresh 7 Pumpkin 7 Raspberry..., roasted bean, postharvest 20 Coconut, postharvest 40 Coffee, bean, green, postharvest 15 Corn, field...

  4. Flavanols, proanthocyanidins and antioxidant activity changes during cocoa (Theobroma cacao L.) roasting as affected by temperature and time of processing.

    Science.gov (United States)

    Ioannone, F; Di Mattia, C D; De Gregorio, M; Sergi, M; Serafini, M; Sacchetti, G

    2015-05-01

    The effect of roasting on the content of flavanols and proanthocyanidins and on the antioxidant activity of cocoa beans was investigated. Cocoa beans were roasted at three temperatures (125, 135 and 145 °C), for different times, to reach moisture contents of about 2 g 100 g(-1). Flavanols and proanthocyanidins were determined, and the antioxidant activity was tested by total phenolic index (TPI), ferric reducing antioxidant power (FRAP) and total radical trapping antioxidant parameter (TRAP) methods. The rates of flavanol and total proanthocyanidin loss increased with roasting temperatures. Moisture content of the roasted beans being equal, high temperature-short time processes minimised proanthocyanidins loss. Moisture content being equal, the average roasting temperature (135 °C) determined the highest TPI and FRAP values and the highest temperature (145 °C) determined the lowest TPI values. Moisture content being equal, low temperature-long time roasting processes maximised the chain-breaking activity, as determined by the TRAP method. Copyright © 2014 Elsevier Ltd. All rights reserved.

  5. Assessment of Cellular Mutagenicity of Americano Coffees from Popular Coffee Chains.

    Science.gov (United States)

    Liu, Zhen-Shu; Chen, Po-Wen; Wang, Jung-Yu; Kuo, Tai-Chen

    2017-09-01

    Coffee is a popular beverage worldwide, but coffee beans can be contaminated with carcinogens. The Ames Salmonella mutagenicity test is often used for analysis of carcinogens for mutagenicity. However, previous studies have provided controversial data about the direct mutagenicity of coffee beans based on Ames test results. This study was conducted to determine the mutagenicity of popular Americano coffee based on results from the Ames test. Coffee samples without additives that were served by five international coffee chain restaurants were subjected to the analysis using Salmonella Typhimurium tester strains TA98, TA100, and TA1535. The levels of bacterial revertants in samples from coffee chains were lower than the twofold criterion of the control sets, and no significant dose-response effect was observed with or without rat liver enzyme activation. These data indicate that Americano coffees from the selected coffee chains possessed no direct mutagenic activity with or without enzyme activation. These findings suggest a low mutagenic risk from Americano coffees served by the selected coffee chains and support the use of other methods to confirm the nonmutagenicity of coffee products. These results are consistent with most recent epidemiological reports.

  6. Influência dos grãos deteriorados ("tipo" sobre a qualidade da "bebida" de café Influence of deteriorated coffee beans on the taste of the beverage

    Directory of Open Access Journals (Sweden)

    Walter Lazzarini

    1958-01-01

    Full Text Available Neste trabalho foi estudada a hipótese de que os grãos de café deteriorados - parcial ou totalmente - existentes normalmente no café beneficiado, pudessem ocasionar desvalorização na qualidade da BEBIDA além do natural rebaixamento do TIPO. Em amostras de café de diversas procedências foi constatado que há acentuada influência dos grãos deteriorados na qualidade da bebida. Cafés isentos de grãos deteriorados foram classificados como de bebida estritamente mole ou mole tornando-se de bebida dura quando nesse mesmo café se encontrou elevada quantidade daqueles grãos. Com menores proporções de grãos deteriorados eram obtidas bebidas de classificação intermediária. Para os cafés de bebida Rio não houve variação na classificação: as amostras com ou sem grãos deteriorados se apresentavam sempre com a mesma bebida.Partly or fully deteriorated beans are present in varying amounts in commercial coffee. They seem to have been affected by external agents prior to drying and vary in color from almost normal to black. The experiments reported in this paper were designed to study the influence of the deteriorated beans on the coffee flavor. Samples were secured from the various coffee growing areas of São Paulo: Campinas, Ribeirão Prêto, Mococa, Pindorama, and Vale do Paraíba. Each was hand--graded, the partly or fully deteriorated beans being separated from the normal ones. The normal beans were then mixed with varying amounts of partly or fully deteriorated beans from the same samples. The following blends were prepared for each of the coffee sources: 1 . normal beans only 2. partly deteriorated beans exclusively 3. mixture of normal beans plus 10% in weight of partly deteriorated ones 4. ditto with 20% 5. ditto with 40% 6. ditto with 2.5% of fully deteriorated beans 7. ditto with 5% 8. ditto with 10% The 8 treatments for each source were replicated 4 times, giving thus a total of 256 variables. They were then submitted to

  7. Potential antioxidant of brazilian coffee from the region of Cerrado

    Directory of Open Access Journals (Sweden)

    Richtier Gonçalves da CRUZ

    2017-12-01

    Full Text Available Abstract Coffee is one of the most consumed beverages in the world. Its chemical composition may have varied according to the planting site, degree of roasting, and method of preparation. This work aimed to evaluate the antioxidant activity of coffee from the region of Cerrado in the State of Minas Gerais, Brazil. The evaluation was performed with samples roasted at two different levels (traditional and extra dark and using two different preparation methods (decoction and infusion that reflect the conditions of preparing coffee. In vitro antioxidant activity by ABTS and DPPH radical methods and the concentration of total phenolic compounds and caffeine were determined. Samples made by decoction showed a higher content of phenolic compounds and no significant difference was observed between the degrees of roasting. However, the antioxidant activity and caffeine concentration of the extra dark samples were higher than those of the traditional samples for both preparation methods. The decoction preparation method was better for extracting phenolic compounds and the extra dark roast showed a higher concentration of caffeine and antioxidant activity. The samples showed a high antioxidant activity, indicating the coffee from Cerrado is an important source of antioxidants.

  8. Collimated scanning LS-INAA for testing trace elements homogeneity in Brazilian coffee beans

    International Nuclear Information System (INIS)

    Tagliaferro, F.S.; Nadai Fernandes de, E.A.; Bode, P.; Baas, H.W.

    2008-01-01

    The degree of homogeneity is normally assessed by the variability of the results of independent analyses of several (e.g., 15) normal-scale replicates. Large sample instrumental neutron activation analysis (LS-INAA) with a collimated Ge detector allows inspecting the degree of homogeneity of the initial batch material, using a kilogram-size sample. The test is based on the spatial distributions of induced radioactivity. Such test was applied to samples of Brazilian whole (green) coffee beans (Coffea arabica and Coffea canephora) of approximately 1 kg in the frame of development of a coffee reference material. Results indicated that the material do not contain significant element composition inhomogeneities between batches of approximately 30-50 g, masses typically forming the starting base of a reference material. (author)

  9. Grãos defeituosos em café colhido verde Occurrence of commercial defective coffee beans in unripe fruits

    Directory of Open Access Journals (Sweden)

    A. A. Teixeira

    1971-01-01

    Full Text Available Frutos de café Mundo Novo, colhidos verdes, após o benefício, foram analisados quanto aos defeitos comerciais que apresentaram. A classificação foi efetuada independentemente, por três classificadores, com a contagem de grãos "normais" e daqueles considerados defeitos, isto é, "verde" (três categorias, "ardido" e "prêto". Notou-se uma elevada porcentagem de grãos normais quanto à coloração, e também a ocorrência de grãos dos tipos "ardido" e "prêto", no café não maduro. Com a remoção da película prateada verificou-se uma redução na porcentagem de grãos "verdes" e um acentuado aumento na porcentagem de grãos "ardidos", e um aumento menor na de grãos "normais" e "prêtos". Estas observações indicam que os grãos normalmente classificados no comércio como "verdes" devem esta característica à côr .anormal da película, e que os grãos "ardidos" têm, como uma das suas origens, a colheita de frutos verdes.The frequency of defective coffee beans was determined in samples of unripe fruits of the cultivar Mundo Novo (Coffea arabica.Ten samples of 1000 seeds each obtained from green fruits after sundrying and shelling were independently scored for the commercial defects by three coffee classifiers. Each one of the classifiers recorded the occurrence of green-coated, brown and black beans before and after removal of the silver skin. The data revealed that more than half of the beans had normal green color whereas 44.9 per cent were green-coated, 3.5 per cent were brown and 0.1 per cent were black beans. The removal of the silver skin affected the previous classification giving 59.7 per cent of normal green beans, 39.5 per cent of brown and 0.3 per cent of black beans. These observations indicated that the so-called green-coated beans are caused by the presence of the silver skin which retains green pigments probably chlorophyll. On the other hand the browns which have been considered as product of over-fermentation were

  10. Quality assessment of organic coffee beans for the preparation of a candidate reference material

    International Nuclear Information System (INIS)

    Tagliaferro, F.S.; Nadai Fernandes de, E.A.; Bacchi, M.A.

    2006-01-01

    A random sampling was carried out in the coffee beans collected for the preparation of the organic green coffee reference material in view of assessing the homogeneity and the presence of soil as impurity. Fifteen samples were taken for the between-sample homogeneity evaluation. One of the samples was selected and 10 test portions withdrawn for the within-sample homogeneity evaluation. Br, Ca, Co, Cs, Fe, K, Na, Rb, Sc and Zn were determined by instrumental neutron activation analysis (INAA). The F-test demonstrated that the material is homogeneous for Ca, Co, Cs, K and Sc, but not homogeneous for Br, Fe, Na, Rb and Zn. Results of terrigenous elements suggested negligible soil contamination in the raw material. (author)

  11. Physical and Flavor Profiles of Arabica Coffee as Affected by Cherry Storage Before Pulping

    Directory of Open Access Journals (Sweden)

    Yusianto .

    2014-08-01

    Full Text Available Harvesting and pulping process of coffee cherry in the same day is inaccesible. Storage of coffee cherry before pulping was carried out incorrectly. Some storage treatments before pulping of Arabica coffee cherry had been examined at Indonesian Coffee and Cocoa Research Institute using Arabica coffee cherries from Andungsari Experimental Garden, Bondowoso, East Java. Treatments of the experiment were method and period of cherry storage. Methods of coffee cherry storage were put in plastic sacks; immerse in water, without water replacement; and immerse in water with daily water replacement. Period of coffee cherry storage were 0, 1, 2, 3, 4, 5, 6, and 7 days. After storage treatments, the coffee cherries were pulped, fermented, washed, sundried, and dehulled. The experiment were carried out using randomized block design with three replications. Observation of coffee cherry during storage periods was done on the physical and temperature. Observation of the green coffee were done on the color dan bulk density. The green coffee were roasted at medium roast level for sensory analysis. Observation of roasting profile were out-turn, bulk density and pH of roasted coffee. Sensory analysis used Specialty Coffee Association of America method. Methods and period of cherry storage before pulping significanly influence on the cherry color, parchment color, green coffee color, and the flavor profile of Arabica coffee. Color of dry parchment changed to be red-brown becouse of cherry immersed in water for two days or more. In plastic sacks, Arabica coffee cherry may be stored only for two days, but underwater with or without water replacement, should be not more than five days. Green and sensory quality of Arabica coffee will be deteriorated after five days storage underwater. Coffee cherry storage immerse in water with daily replacing water may improve sensory quality of Arabica coffee.Key word: Arabica coffe, storage, pulping, flavor, physical

  12. Performance of a Horizontal Double Cylinder Type of Fresh Coffee Cherries Pulping Machine

    Directory of Open Access Journals (Sweden)

    Sukrisno Widyotomo

    2009-05-01

    Full Text Available Pulping is one important step in wet coffee processing method. Usually, pulping process uses a machine which constructed using wood or metal materials. A horizontal single cylinder type coffee pulping machine is the most popular machine in coffee processor and market. One of the weakness of a horizontal single cylinder type coffee pulping machine is high of broken beans. Broken beans is one of major aspect in defect system that result in low quality. Indonesian Coffee and Cocoa Research Institute has designed and tested a horizontal double cylinder type coffee pulping machine. Material tested is Robusta cherry, mature, 60—65% (wet basis moisture content, which size compostition of coffee cherries was 50.8% more than 15 mm diameter, 32% more than 10 mm diameter, and 16.6% to get through 10 mm hole diameter; 690—695 kg/m3 bulk density, and clean from methal and foreign materials. The result showed that this machine has 420 kg/h optimal capacity in operational conditions, 1400 rpm rotor rotation speed for unsorted coffee cherries with composition 53.08% whole parchment coffee, 16.92% broken beans, and 30% beans in the wet skin. For small size coffee cherries, 603 kg/h optimal capacity in operational conditions, 1600 rpm rotor rotation speed with composition 51.30% whole parchment coffee, 12.59% broken beans, and 36.1% beans in the wet skin. Finally, for medium size coffee cherries, 564 kg/h optimal capacity in operational conditions, 1800 rpm rotor rotation speed with composition 48.64% whole parchment coffee, 18.5% broken beans, and 32.86% beans in the wet skin.Key words : coffee, pulp, pulper, cylinder, quality.

  13. UHPLC-MS/MS determination of ochratoxin A and fumonisins in coffee using QuEChERS extraction combined with mixed-mode SPE purification.

    Science.gov (United States)

    Nielsen, Kristian Fog; Ngemela, Archard Ferdinand; Jensen, Lene Bai; de Medeiros, Lívia Soman; Rasmussen, Peter Have

    2015-01-28

    A method was developed for simultaneous determination of the mycotoxins: ochratoxin A (OTA) and fumonisins B2 (FB2), B4 (FB4), and B6 (FB6) in green, roasted, and instant coffee. Extraction was performed by QuEChERS (quick, easy, cheap, effective, rugged, and safe) under acidic conditions followed by mixed-mode reversed phase-anion exchange solid phase extraction. OTA and FB2 were detected at levels down to 0.5 and 2 μg/kg by UHPLC-MS/MS and quantitated via isotope dilution using U-(13)C-labeled FB2 and OTA as internal standards. Mixing 20% isopropanol in the acetonitrile of the acidic UHPLC gradient system increased the signal intensity by 50% and decreased the ion-suppression with 50-75% in roasted coffee samples. About half of the roasted coffee samples (n = 57, from 9 countries) contained detectable levels of OTA, however, with only 5 samples above the EU regulatory limit of 5 μg/kg and the highest with 21 μg/kg. None of the 25 instant coffee samples contained OTA above the EU regulatory level of 10 μg/kg. Nonetheless, the toxin could be detected in 56% of the analyzed instant coffee samples. Fumonisins were not detected in any of the roasted or instant coffee samples (n = 82). However, in the green coffee samples (n = 18) almost half of the samples were positive with a maximum value of 164 μg/kg (sum of FB2, FB4, and FB6). This discrepancy between green coffee and processed coffees indicated that the fumonisins decompose during the roasting process, which was confirmed in roasting experiments. Here fumonisins could not be detected after roasting of the green, 164 μg/kg coffee, sample. Under the same conditions, OTA was reduced from 2.4 to 0.5 μg/kg.

  14. UHPLC-MS/MS Determination of Ochratoxin A and Fumonisins in Coffee Using QuEChERS Extraction Combined with Mixed-Mode SPE Purification

    DEFF Research Database (Denmark)

    Nielsen, Kristian Fog; Ngemela, Archard Ferdinand; Jensen, Lene Bai

    2015-01-01

    A method was developed for simultaneous determination of the mycotoxins: ochratoxin A (OTA) and fumonisins B2 (FB2), B4 (FB4), and B6 (FB6) in green, roasted, and instant coffee. Extraction was performed by QuEChERS (quick, easy, cheap, effective, rugged, and safe) under acidic conditions followed....../kg and the highest with 21 μg/kg. None of the 25 instant coffee samples contained OTA above the EU regulatory level of 10 μg/kg. Nonetheless, the toxin could be detected in 56% of the analyzed instant coffee samples. Fumonisins were not detected in any of the roasted or instant coffee samples (n = 82). However......, in the green coffee samples (n = 18) almost half of the samples were positive with a maximum value of 164 μg/kg (sum of FB2, FB4, and FB6). This discrepancy between green coffee and processed coffees indicated that the fumonisins decompose during the roasting process, which was confirmed in roasting...

  15. 49 CFR 372.115 - Commodities that are not exempt under 49 U.S.C. 13506(a)(6).

    Science.gov (United States)

    2010-10-01

    ..., slaughtered Charcoal Cheese Coal Cocoa beans Coffee, beans, roasted, or instant Copra meal Cotton yarn... Flaxseed meal Flour Forest products: Resin products, such as turpentine Fruits and Berries: Bananas, fresh... extracted from grain Popcorn, popped Rice, precooked Wheat germ Gravel Hair, hog or other animal, product of...

  16. Molecularly imprinted coated graphene oxide solid-phase extraction monolithic capillary column for selective extraction and sensitive determination of phloxine B in coffee bean

    International Nuclear Information System (INIS)

    Zhai, Haiyun; Su, Zihao; Chen, Zuanguang; Liu, Zhenping; Yuan, Kaisong; Huang, Lu

    2015-01-01

    Highlights: • A new GO-MISPE monolithic capillary column was prepared. • The column showed ability of impurities removal and excellent selectivity. • Phloxine B existed in real sample was enriched more than 90 times. • The GO-MISPE column presented good recovery and high stability. • The method was prospered to analyze phloxine B and LOD achieved 0.3 ng g −1 . - Abstract: A method was developed to sensitively determine phloxine B in coffee bean by molecularly imprinted polymers (MIPs) coated graphene oxide (GO) solid-phase extraction (GO-MISPE) coupled with high-performance liquid chromatography and laser-induced fluorescence detection (HPLC–LIF). The GO-MISPE capillary monolithic column was prepared by water-bath in situ polymerization, using GO as supporting material, phloxine B, methacrylic acid (MAA), and ethylene dimethacrylate (EDMA) as template, functional monomer, and cross-linker, respectively. The properties of the homemade GO-MISPE capillary monolithic column, including capacity and specificity, were investigated under optimized conditions. The GO-MIPs were characterized by scanning electron microscopy (SEM) and Fourier transform-infrared spectroscopy (FT-IR). The mean recoveries of phloxine B in coffee bean ranged from 89.5% to 91.4% and the intra-day and inter-day relative standard deviation (RSD) values all ranged from 3.6% to 4.7%. Good linearity was obtained over 0.001–2.0 μg mL −1 (r = 0.9995) with the detection limit (S/N = 3) of 0.075 ng mL −1 . Under the selected conditions, enrichment factors of over 90-fold were obtained and extraction on the monolithic column effectively cleaned up the coffee bean matrix. The results demonstrated that the proposed GO-MISPE HPLC–LIF method can be applied to sensitively determine phloxine B in coffee bean

  17. Molecularly imprinted coated graphene oxide solid-phase extraction monolithic capillary column for selective extraction and sensitive determination of phloxine B in coffee bean

    Energy Technology Data Exchange (ETDEWEB)

    Zhai, Haiyun, E-mail: zhaihaiyun@126.com [College of Pharmacy, Guangdong Pharmaceutical University, Guangzhou 510006 (China); Su, Zihao [College of Pharmacy, Guangdong Pharmaceutical University, Guangzhou 510006 (China); Chen, Zuanguang, E-mail: chenzg@mail.sysu.edu.cn [School of Pharmaceutical Science, Sun Yat-sen University, Guangzhou 510006 (China); Liu, Zhenping; Yuan, Kaisong; Huang, Lu [College of Pharmacy, Guangdong Pharmaceutical University, Guangzhou 510006 (China)

    2015-03-20

    Highlights: • A new GO-MISPE monolithic capillary column was prepared. • The column showed ability of impurities removal and excellent selectivity. • Phloxine B existed in real sample was enriched more than 90 times. • The GO-MISPE column presented good recovery and high stability. • The method was prospered to analyze phloxine B and LOD achieved 0.3 ng g{sup −1}. - Abstract: A method was developed to sensitively determine phloxine B in coffee bean by molecularly imprinted polymers (MIPs) coated graphene oxide (GO) solid-phase extraction (GO-MISPE) coupled with high-performance liquid chromatography and laser-induced fluorescence detection (HPLC–LIF). The GO-MISPE capillary monolithic column was prepared by water-bath in situ polymerization, using GO as supporting material, phloxine B, methacrylic acid (MAA), and ethylene dimethacrylate (EDMA) as template, functional monomer, and cross-linker, respectively. The properties of the homemade GO-MISPE capillary monolithic column, including capacity and specificity, were investigated under optimized conditions. The GO-MIPs were characterized by scanning electron microscopy (SEM) and Fourier transform-infrared spectroscopy (FT-IR). The mean recoveries of phloxine B in coffee bean ranged from 89.5% to 91.4% and the intra-day and inter-day relative standard deviation (RSD) values all ranged from 3.6% to 4.7%. Good linearity was obtained over 0.001–2.0 μg mL{sup −1} (r = 0.9995) with the detection limit (S/N = 3) of 0.075 ng mL{sup −1}. Under the selected conditions, enrichment factors of over 90-fold were obtained and extraction on the monolithic column effectively cleaned up the coffee bean matrix. The results demonstrated that the proposed GO-MISPE HPLC–LIF method can be applied to sensitively determine phloxine B in coffee bean.

  18. Geographic determination of the growing origins of Jamaican and international coffee using instrumental neutron activation analysis and other methods

    International Nuclear Information System (INIS)

    Antoine, J.M.R.; Hoo Fung, L.A.; Grant, Ch.N.

    2016-01-01

    This study was undertaken to determine whether elemental analysis could distinguish the growing origins of Jamaican versus international coffee and identify intra-island growing regions. Twenty-four samples of roasted and ground coffee and soluble coffee were collected and analysed using instrumental neutron activation analysis and inductively coupled plasma optical emission spectroscopy. Sixteen elements were selected for statistical evaluation. Soluble clustered discretely from roasted and ground samples. The distinction among roasted and ground samples was not as discrete. Geographic growing regions could be determined by statistical analysis; separating the growing sub-regions in Jamaica would require additional analyses. (author)

  19. Methyl bromide residues in fumigated cocoa beans

    International Nuclear Information System (INIS)

    Adomako, D.

    1975-01-01

    The 14 C activity in unroasted [ 14 C]-methyl bromide fumigated cocoa beans was used to study the fate and persistence of CH 3 Br in the stored beans. About 70% of the residues occurred in the shells. Unchanged CH 3 Br could not be detected, all the sorbed CH 3 Br having reacted with bean constituents apparently to form 14 C-methylated derivatives and inorganic bromide. No 14 C activity was found in the lipid fraction. Roasting decreased the bound (non-volatile) residues, with corresponding changes in the activities and amounts of free sugars, free and protein amino acids. Roasted nibs and shells showed a two-fold increase in the volatile fraction of the 14 C residue. This fraction may be related to the volatile aroma compounds formed by Maillard-type reactions. (author)

  20. Marketing Strategies Evolved by Entrepreneurs in Marketing the Coffee Products

    Directory of Open Access Journals (Sweden)

    K. Thangaraja

    2016-05-01

    Full Text Available Results of conjoint analysis showed quality attributes preferred by the entrepreneurs. They were Arabica and Robusta (50:50 mixed variety, mixing of 70:30 coffee, chicory ratio, keeping quality up to 6 months, medium level of taste/aroma, filter size of the powder and roasting time of 15 minutes/ 10 kg of seeds. About 83.00 per cent of entrepreneurs produced coffee powder as a final form of coffee product, nearly two-third (63.00 % of the entrepreneurs did not have any brand name or logo, cent per cent of them reported manual packing only. Major criteria to fix different price rate of coffee product were International daily market price (90.00 %, factors affecting the price policy were market price fluctuation (93.33 %, season (90.00 % and Cent per cent of them had adopted coffee price forecasting broadcasted by various media. Selection of the location depends on nearby town and coffee potential area, techniques to overcome the competitor were better pricing and supply of quality coffee product, attraction of customers depends on personal contact, attractive display boards, quality, taste, aroma and flavor. Promotional activities carried out by the entrepreneurs were developing the customer base (83.33 % and working towards building customer loyalty (76.67%. Relationships followed among stakeholders were good partnership, price and profit sharing, commission basis, service and quality, supply-service and demand. Further, market demand reported by entrepreneurs were: the demand for coffee beans peaked during July to November, coffee powder were more demand in three seasons namely rainy season (June-September, winter season (December- January and summer holidays (April-May. Feedback mechanism reported by coffee entrepreneurs were: quality analysis report received from the export organization, physical analysis, cup test, personal contact through phone, e-mail and also personal letters.

  1. Characterization of naturally occurring airborne diacetyl concentrations associated with the preparation and consumption of unflavored coffee.

    Science.gov (United States)

    Pierce, Jennifer S; Abelmann, Anders; Lotter, Jason T; Comerford, Chris; Keeton, Kara; Finley, Brent L

    2015-01-01

    Diacetyl, a suspected cause of respiratory disorders in some food and flavorings manufacturing workers, is also a natural component of roasted coffee. We characterized diacetyl exposures that would plausibly occur in a small coffee shop during the preparation and consumption of unflavored coffee. Personal (long- and short-term) and area (long-term) samples were collected while a barista ground whole coffee beans, and brewed and poured coffee into cups. Simultaneously, long-term personal samples were collected as two participants, the customers, drank one cup of coffee each per h. Air sampling and analyses were conducted in accordance with OSHA Method 1012. Diacetyl was detected in all long-term samples. The long-term concentrations for the barista and area samples were similar, and ranged from 0.013⿿0.016 ppm; long-term concentrations for the customers were slightly lower and ranged from 0.010⿿0.014 ppm. Short-term concentrations ranged from below the limit of detection (barista ranged from 0.007⿿0.013 ppm; these values exceed recommended 8 h TWA occupational exposure limits (OELs) for diacetyl and are comparable to long-term personal measurements collected in various food and beverage production facilities. The concentrations measured based on area sampling were comparable to those measured in the breathing zone of the barista, thus exceedances of the recommended OELs may also occur for coffee shop workers who do not personally prepare coffee (e.g., cashier, sanitation/maintenance). These findings suggest that the practicality and scientific basis of the recommended OELs for diacetyl merit further consideration.

  2. Investigation on the extractability of melanoidins in portioned espresso coffee

    OpenAIRE

    Bartel, C.; Mesías, Marta; Morales, F. J.

    2015-01-01

    © 2014 Elsevier Ltd. Coffee melanoidins have attracted interest as a result of its potential health benefits. This investigation aims to elucidate the extraction behavior of melanoidins and their populations during the preparation of portioned espresso coffee and its relationship with the antioxidant activity of the coffee brew. Filter-paper pods, FAP capsule, and clone capsule containing light roasted coffee have been investigated. An accumulative fractionation approach has applied to model ...

  3. Optimation of a Table Conveyor Type Grading Machine to Increase the Performance of Green Coffee Manual Sortation

    Directory of Open Access Journals (Sweden)

    Sukrisno Widyotomo

    2006-05-01

    Full Text Available Coffee consumers request a good quality of green coffee to get a good coffee cup taste. Defective beans e.g. black bean, brown bean and broken bean are associated to low coffee quality which give negative effects to final taste. To meet the standard export requirement, coffee beans have to be graded before being traded. Until now, grading process is generally carried out manually. The method gives better product, so the grading cost is very expensive about 40% of total processing cost. Meanwhile, shortage of skill workers is a limiting factor of the process. Therefore, improving the manual sorting by providing machine for grading of green coffee is good alternative to reduce the grading cost. Indonesian Coffee and Cocoa Research Institute has designed a table conveyor type grading machine in order to improve the performance of the manual grading productivity and consistent quality and to reduce the grading cost. The conveyor belt has a dimension of 5700 mm of length, 610 mm of width and 6 mm of thickness. The rotating of belt conveyor powered by an electro motor 3 HP, 3 phase and 1420 rpm. The result showed that the optimum capacity of grading machine was 390 kg/hour reached when the speed 16 rpm and 3 kg/m 2 of green beans on belt conveyor with productivity 1870 kg/man-day compared to the productivity full manually process 743 kg/man-day. Percentage of product in outlet 1 was 4.2% as broken beans, 0.26% as brown beans, 0.68% as one hole in beans and 0.61% as more than one hole in beans. Percentage of product in outlet 2 was 39.54% as broken beans, 4.23% as brown beans 7.19% as black beans, 4.47% as one hole in beans and 4.43% as more than one hole in beans. Cost of grading process per kg of green coffee is Rp20,-. Key words : Coffee, Grading, Conveyor table, Quality

  4. Roasted and Ground Coffee: A Study of Extenders, Substitutes and Alternative Coffee Sources

    Science.gov (United States)

    1984-02-01

    other large food service organizations. The policy of adjusting the amount of R&G coffee used in brewing recipes according to consumer preferences , as...health, such as in the reduction of caffeine levels, as well as’ general consumer preferences for hot beverages with lower levels of coffee- like

  5. Positive and negative aspects of green coffee consumption - antioxidant activity versus mycotoxins.

    Science.gov (United States)

    Jeszka-Skowron, Magdalena; Zgoła-Grześkowiak, Agnieszka; Waśkiewicz, Agnieszka; Stępień, Łukasz; Stanisz, Ewa

    2017-09-01

    The quality of coffee depends not only on the contents of healthy compounds but also on its contamination with microorganisms that can produce mycotoxins during development, harvesting, preparation, transport and storage. The antioxidant activity of green coffee brews measured in this study by ABTS, DPPH and Folin-Ciocalteu assays showed that coffee extracts from Robusta beans possessed higher activity in all assays than extracts from Arabica beans. The occurrence of ochratoxin A and aflatoxins (B1, B2, G1 and G2) in green coffee beans was studied using liquid chromatography/mass spectrometry. Apart from mycotoxins, the content of ergosterol as a marker indicating fungal occurrence was also determined. Among aflatoxins, aflatoxin B1 was the dominant mycotoxin in coffee bean samples, with the highest level at 17.45 ng g -1 . Ochratoxin A was detected in four samples at levels ranging from 1.27 to 4.34 ng g -1 , and fungi potentially producing this toxin, namely Aspergillus oryzae, Alternaria sp., Aspergillus foetidus, Aspergillus tamarii and Penicillium citrinum, were isolated. Steaming and decaffeination of coffee beans increased antioxidant activities of brews in comparison with those prepared from unprocessed beans. Although toxins can be quantified in green coffee beans and novel fungi were isolated, their concentrations are acceptable according to legal limits. © 2017 Society of Chemical Industry. © 2017 Society of Chemical Industry.

  6. Fetal small bowel volvulus without malrotation: the whirlpool & coffee bean signs.

    Science.gov (United States)

    Jakhere, S G; Saifi, S A; Ranwaka, A A

    2014-01-01

    Intestinal volvulus is a common condition seen in infancy and adulthood, but small bowel volvulus is a rare condition affecting the fetus in utero. Very few cases have been reported describing the ultrasound findings of the same. We present a case report of a case of intestinal volvulus which was diagnosed prenatally based on the ultrasound features of whirlpool sign and coffee bean sign. An emergency caesarian section was performed, small bowel volvulus was confirmed on post-natal ultrasound, and the neonate was subsequently operated. Although these signs have been separately described previously in the literature, in our case both these signs were seen in the same patient. Our case is a rare presentation with the occurrence of volvulus without malrotation, the contrary being more common.

  7. Oxidative stability of lard and sunflower oil supplemented with coffee extracts under storage conditions

    Directory of Open Access Journals (Sweden)

    Budryn, Grażyna

    2011-06-01

    Full Text Available The oxidative stability of sunflower oil and lard supplemented with water extracts of green and roasted, Arabica and Robusta coffee beans was estimated. A decrease in the rate of fat oxidation reactions during the storage of samples for 12 weeks at ambient temperature which resulted from the addition of coffee extracts was evaluated using standard chemical methods such as the determination of peroxide and p-anisidine value and the assays of conjugated dienes and trienes as well as physical methods such as the determination of thermal profile by DSC. The sensory properties of all fat samples were also determined. These measurements showed that 0.1% water coffee extracts in fats decreased (p < 0.05 the quantities assayed by the chemical methods as compared to the control samples and approximately halved the rate of fat oxidation. In addition, the thermal profile analysis revealed that supplementing with coffee extracts reduced the extent of negative changes in the thermal properties of fats. The effectiveness of the tested coffee extracts decreased in the order: green Robusta > green Arabica > roasted Robusta > roasted Arabica.

    La estabilidad oxidativa de manteca y aceite de girasol suplementados con extractos acuosos de granos de café verde o tostado Arábica y Robusta fue estimada. Un descenso en la velocidad de las reacciones de oxidación de la grasa durante el almacenamiento de las muestras durante 12 semana a temperatura ambiente, que resulto de la adición de los extractos de café, fue evaluada usando métodos químicos estándares tales como la determinación de peróxidos y el índice de paranisidina y ensayos de dienos y trienos conjugados, así como métodos físicos tales como la determinación del perfil térmico por DSC. También las propiedades sensoriales de todas las grasas fueron estimadas. Estas medidas mostraron que extractos acuosos de café al 0.1% en la grasa decrecieron (p < 0.05 los valores obtenidos por los m

  8. Effect of sugars on liquid-vapour partition of volatile compounds in ready-to-drink coffee beverages.

    Science.gov (United States)

    Piccone, P; Lonzarich, V; Navarini, L; Fusella, G; Pittia, P

    2012-09-01

    The effect of sugars (sucrose, lactose, glucose, fructose, 10%w/v) on the liquid-vapour partition of selected volatile compounds of coffee beverages has been investigated in espresso coffee and ready-to-drink (RTD) canned coffee prepared and obtained by using the same Arabica roasted coffee beans blend. Aroma composition of coffee beverages has been preliminary investigated by headspace-gas chromatography (HS-GC) and solid phase microextraction-HS-GC-mass spectrometry to characterize the volatile pattern of the systems and to evaluate the effects of sugars on the aroma release/retention. Then, the liquid-vapour partition coefficient (k) of 4 selected key aroma compounds (diacetyl, 2,3-pentanedione, ethylpyrazine, hexanal) was determined in water, sugars solutions as well as RTD coffee brews added with the same sugars (10%w/v). Sugars added in coffee beverages affected the release of the volatiles and thus its aroma profile with differences due to the type of added sugar and coffee brew type. The k values of the selected volatile compounds resulted different depending on the model system composition (water, coffee brew) and sugar type added. In particular, melanoidins as well as other non-volatile components (lipids, acids, carbohydrates) in the RTD coffee brews could be implied in the change of k of the volatile compounds in respect to that observed in water. The effects of the sugar type on the release/retention of the four key coffee aroma compounds were partly explained in terms of 'salting out' especially for the more polar volatile compounds and in the sucrose-added model systems. The change of chemical and physico-chemical properties of the water and brews induced by the sugars as well as the occurrence of interactions between volatile compounds and non-volatile components may be implied in the reduction of the vapour partition of the aroma compounds. Copyright © 2012 John Wiley & Sons, Ltd.

  9. Determination of the Element Contents in Turkish Coffee and Effect of Sugar Addition

    OpenAIRE

    M. M. Fercan; A. S. Kipcak; O. Dere Ozdemir; M. B. Piskin; E. Moroydor Derun

    2016-01-01

    Coffee is a widely consumed beverage with many components such as caffeine, flavonoids, phenolic compounds, and minerals. Coffee consumption continues to increase due to its physiological effects, its pleasant taste, and aroma. Robusta and Arabica are two basic types of coffee beans. The coffee bean used for Turkish coffee is Arabica. There are many elements in the structure of coffee and have various effect on human health such as Sodium (Na), Boron (B), Magnesium (Mg) and Iron (Fe). In this...

  10. Discrimination of organic coffee via Fourier transform infrared-photoacoustic spectroscopy.

    Science.gov (United States)

    Gordillo-Delgado, Fernando; Marín, Ernesto; Cortés-Hernández, Diego Mauricio; Mejía-Morales, Claudia; García-Salcedo, Angela Janet

    2012-08-30

    Procedures for the evaluation of the origin and quality of ground and roasted coffee are constantly needed for the associated industry due to complexity of the related market. Conventional Fourier transform infrared (FTIR) spectroscopy can be used for detecting changes in functional groups of compounds, such as coffee. However, dispersion, reflection and non-homogeneity of the sample matrix can cause problems resulting in low spectral quality. On the other hand, sample preparation frequently takes place in a destructive way. To overcome these difficulties, in this work a photoacoustic cell has been adapted as a detector in a FTIR spectrophotometer to perform a study of roasted and ground coffee from three varieties of Coffea arabica grown by organic and conventional methods. Comparison between spectra of coffee recorded by FTIR-photoacoustic spectrometry (PAS) and by FTIR spectrophotometry showed a better resolution of the former method, which, aided by principal components analysis, allowed the identification of some absorption bands that allow the discrimination between organic and conventional coffee. The results obtained provide information about the spectral behavior of coffee powder which can be useful for establishing discrimination criteria. It has been demonstrated that FTIR-PAS can be a useful experimental tool for the characterization of coffee. Copyright © 2012 Society of Chemical Industry.

  11. Effects of maltose and lysine treatment on coffee aroma by flash gas chromatography electronic nose and gas chromatography-mass spectrometry.

    Science.gov (United States)

    He, Yuqin; Zhang, Haide; Wen, Nana; Hu, Rongsuo; Wu, Guiping; Zeng, Ying; Li, Xiong; Miao, Xiaodan

    2018-01-01

    Arabica coffee is a sub-tropical agricultural product in China. Coffee undergoes a series of thermal reactions to form abundant volatile profiles after roasting, so it loses a lot of reducing sugars and amino acids. Adding carbonyl compounds with amino acids before roasting could ensure the nutrition and flavour of coffee. The technology is versatile for the development of coffee roasting process. This investigation evaluates the effects of combining maltose and lysine (Lys) to modify coffee aroma and the possibly related mechanisms. Arabica coffee was pretreated with a series of solvent ratios of maltose and Lys with an identical concentration (0.25 mol L -1 ) before microwave heating. It was found that the combination of maltose and Lys significantly (P ≤ 0.05) influenced quality indices of coffee (pH and browning degree). Ninety-six aromatic volatiles have been isolated and identified. Twelve volatile profiles revealed the relationship between fragrance difference and compound content in coffee. Moreover, coffee aroma was modified by a large number of volatiles with different chemical classes and character. Thus, our results suggest that the combination of reagents changed overall aroma quality through a series of complex thermal reactions, especially the ratio of Lys/maltose over 2:1. © 2017 Society of Chemical Industry. © 2017 Society of Chemical Industry.

  12. Study of some chemical and physical quality parameters of irradiated cocoa beans. Part of a coordinated programme on technological and economic feasibility of food irradiation

    International Nuclear Information System (INIS)

    Stegeman, H.; Kooij, J.G. van

    1980-12-01

    Cocoa beans were irradiated with 0, 0.5, 2 and 4 kGy. To prevent decay of cocoa beans by moulds a radiation dose of at least 4 kGy appears necessary for long storage at 28 0 C and 80% relative humidity. Storage of cocoa beans, whether irradiated or not, at relative humidity of 95% was found to be unsuitable owing to a rapid deterioration in bean quality. The radiation dose for preventing mould growth could be reduced by using a combination of decontamination methods. Treatment with infrared light followed by irradiation with gamma rays permits the radiation dose required for mould control on cocoa beans to be reduced by a factor of 2. Radiation-induced chemical and organoleptical changes after roasting of the cocoa beans were investigated. The nibs were carefully separated from the irradiated and untreated beans and roasted at 130 0 C and at 140 0 C respectively. The roasted nibs were ground and then pulverized. The flakes were tested organoleptically as cocoa drinks. Untreated and irradiated cocoa bean samples were analyzed for fat, theobromine and crude fiber contents. Cocoa butter extracted from the beans of each sample was analyzed for fatty acid composition and various chemical and physical characteristics. The higher roasting temperature resulted certainly in an improved sensoric quality of the cocoa flakes of both untreated and irradiated beans. No organoleptic difference was found in cocoa drinks between prepared from irradiated and untreated beans roasted at 140 0 C. Results of chemical analyses of untreated and irradiated beans showed no detectable difference. The solidification point of cocoa butter was found to decrease with increasing radiation doses

  13. A quantitative method for determination of aflatoxin B in roasted corn.

    Science.gov (United States)

    Shannon, G M; Shotwell, O L

    1975-07-01

    Roasting aflatoxin-contaminated corn will reduce toxin levels. A quantitative analysis for aflatoxin in roasted corn has been developed by modifying a cleanup technique for green coffee extracts approved as official first action by the AOAC. A chloroform extract is partially purified on a Florisil column, and thin layer chromatographic (TLC) plates are developed with methylene chloride-chloroform-isoamyl alcohol-formic acid (81+15+3+1). Recoveries average 101% and the sensitivity limit is 5 ppb aflatoxin B1. A 2-dimensional TLC procedure can also be used to separate the aflatoxins from background interferences.

  14. Sensory evaluation of black instant coffee beverage with some volatile compounds present in aromatic oil from roasted coffee Análise sensorial de bebida preparada com café instantâneo com alguns compostos voláteis presentes no óleo aromático de café torrado

    Directory of Open Access Journals (Sweden)

    Alessandra Lopes de Oliveira

    2009-03-01

    Full Text Available The oil obtained from Brazilian roasted coffee by supercritical CO2 extraction shows considerable aromatic properties, mainly composed by five aromatic compounds, 2-methylpyrazine; 2-furfurylalcohol, 2,5-dimethylpyrazine; γ-butyrolactone and 2-furfurylacetate. Sensory analyses were used to verify the influence of a mixture of these important classes of aromatic coffee compounds (pyrazines, furans and lactones and of the roasted coffee aromatic oil on the coffee aroma and flavour of black instant freeze and spray-dried coffee beverages. In the acceptance evaluation of the aroma, the samples prepared with freeze-dried instant coffee without the mixture of volatile compounds (sample 4 were not significantly different from the freeze-dried instant coffee in which the aromatic coffee oil was added (sample 5 and from the sample prepared with freeze-dried coffee in which the mixture of the five volatile was added (sample 3, coincidentally from the same drying process. Therefore, sample (3 did not differ from samples prepared with spray dried instant coffee without (sample 1 and to which (sample 2 the mixture of volatile was added. Therefore, with respect to this attribute, the addition of this mixture did not interfere in this drink acceptance. Taking into consideration the flavor, samples prepared with freeze-dried instant coffee in which the aromatic coffee oil was added (5 and the samples with (3 and without (4 the mixture of the five volatile was added did not differ significantly, however sample (4 did not differ from samples (1 and (2. Regarding this attribute, the addition of the aromatic oil of roasted coffee or a mixture of volatile in samples of freeze-dried instant coffee had a better acceptance than those dried by spray dryer (1 and (2. Thus, the enrichment of drinks with the aromatic oil of roasted coffee, or even with the mixture of the five components did not influence the consumer acceptance with respect to the aroma, but exerts

  15. Physical and Flavor Quality of Some Potential Varieties of Arabica Coffee in Several Interval Storage Periods

    Directory of Open Access Journals (Sweden)

    Yusianto .

    2006-12-01

    Full Text Available Coffee storage was an active process, where the quality and flavor was depend on the origin, humidity, temperature, period, and ware house condition. The objective of this research was to know quality and flavor of some Arabica coffee varieties in interval of storage periods. The examined coffee varieties were BP 416 A, BP 430 A, BP 432 A, BP 509 A, BP 542 A, P 88, AS 1, S 795, and USDA-762. The treatments were recent harvest, one and two years stored green coffee. The green coffee were wet processed, sun dried, packed in polyethylene bags, one kg/pack and placed in some covered plastic boxes. The boxes were stored in ware house covered with wavy asbes roof and flat asbes ceiling. The green coffee was examined for its moisture content, color, and bulk density. The green coffee was roasted at medium level, and then examined for its the bulk density, yield, volume of swelling, and color of the roasted and powdered. The flavors examination was blind test method. The research showed that storage period significantly influenced the moisture content, color, and bulk density of green coffee, yield, volume of swelling, color of roasted coffee, color, and flavor profile of coffee powder. Those varieties tested showed significantly different on the moisture content, green coffee color, roasted coffee color, coffee powder color, and the profile flavor. The storage period influenced the green coffee color from greenish-gray to yellowish-red. The bulk density of green coffee decreased. The varieties that showed a little color changeduring storage, were BP 430 A,BP 416 A, AS 1, and S 795. One year of storage periode, the green coffee was still had the original color, but after two years, the original color had changed totally. The powder of recent harvest coffee was darker than that of one and two years storage. One year stored coffee had higher quality of aroma, intensity of aroma, quality of flavor, intensity of flavor, acidity, quality of after taste

  16. High-throughput metabolic profiling of diverse green Coffea arabica beans identified tryptophan as a universal discrimination factor for immature beans.

    Science.gov (United States)

    Setoyama, Daiki; Iwasa, Keiko; Seta, Harumichi; Shimizu, Hiroaki; Fujimura, Yoshinori; Miura, Daisuke; Wariishi, Hiroyuki; Nagai, Chifumi; Nakahara, Koichi

    2013-01-01

    The maturity of green coffee beans is the most influential determinant of the quality and flavor of the resultant coffee beverage. However, the chemical compounds that can be used to discriminate the maturity of the beans remain uncharacterized. We herein analyzed four distinct stages of maturity (immature, semi-mature, mature and overripe) of nine different varieties of green Coffea arabica beans hand-harvested from a single experimental field in Hawaii. After developing a high-throughput experimental system for sample preparation and liquid chromatography-mass spectrometry (LC-MS) measurement, we applied metabolic profiling, integrated with chemometric techniques, to explore the relationship between the metabolome and maturity of the sample in a non-biased way. For the multivariate statistical analyses, a partial least square (PLS) regression model was successfully created, which allowed us to accurately predict the maturity of the beans based on the metabolomic information. As a result, tryptophan was identified to be the best contributor to the regression model; the relative MS intensity of tryptophan was higher in immature beans than in those after the semi-mature stages in all arabica varieties investigated, demonstrating a universal discrimination factor for diverse arabica beans. Therefore, typtophan, either alone or together with other metabolites, may be utilized for traders as an assessment standard when purchasing qualified trading green arabica bean products. Furthermore, our results suggest that the tryptophan metabolism may be tightly linked to the development of coffee cherries and/or beans.

  17. Molecular Markers Detect Cryptic Predation on Coffee Berry Borer (Coleoptera: Curculionidae) by Silvanid and Laemophloeid Flat Bark Beetles (Coleoptera: Silvanidae, Laemophloeidae) in Coffee Beans.

    Science.gov (United States)

    Sim, Sheina B; Yoneishi, Nicole M; Brill, Eva; Geib, Scott M; Follett, Peter A

    2016-02-01

    The coffee berry borer, Hypothenemus hampei (Ferrari) (Coleoptera: Curculionidae), is a serious pest of coffee worldwide. It was first detected in Hawai'i in 2010. Two predatory beetles, Cathartus quadricollis (Coleoptera: Silvanidae) and Leptophloeus sp. (Coleoptera: Laemophloeidae), have been observed in H. hampei-infested coffee. Under laboratory conditions, colony-reared C. quadricollis and Leptophloeus sp. prey upon all life stages of H. hampei. However, the H. hampei life cycle occurs almost exclusively within a coffee bean obscured from direct observation. Thus, it is unknown if C. quadricollis and Leptophloeus sp. consume H. hampei as prey in the wild. To demonstrate predation of H. hampei by C. quadricollis and Leptophloeus sp., a molecular assay was developed utilizing species-specific primers targeting short regions of the mitochondrial COI gene to determine species presence. Using these primers, wild C. quadricollis and Leptophloeus sp. were collected and screened for the presence of H. hampei DNA using PCR. Analysis of collections from five coffee farms revealed predation of C. quadricollis and Leptophloeus sp. on H. hampei. Further laboratory testing showed that H. hampei DNA could be detected in predators for as long as 48 h after feeding, indicating the farm-caught predators had preyed on H. hampei within 2 d of sampling. This study demonstrates the utility of molecular markers for the study of the ecology of predators and prey with cryptic behavior, and suggests C. quadricollis and Leptophloeus sp. might be useful biocontrol agents against H. hampei. Published by Oxford University Press on behalf of Entomological Society of America 2015. This work is written by US Government employees and is in the public domain in the US.

  18. Coffee: The magical bean for liver diseases

    OpenAIRE

    Heath, Ryan D; Brahmbhatt, Mihir; Tahan, Asli C; Ibdah, Jamal A; Tahan, Veysel

    2017-01-01

    Coffee has long been recognized as having hepatoprotective properties, however, the extent of any beneficial effect is still being elucidated. Coffee appears to reduce risk of hepatocellular carcinoma, reduce advancement of fibrotic disease in a variety of chronic liver diseases, and perhaps reduce ability of hepatitis C virus to replicate. This review aims to catalog the evidence for coffee as universally beneficial across a spectrum of chronic liver diseases, as well as spotlight opportunit...

  19. Characterization of naturally occurring airborne diacetyl concentrations associated with the preparation and consumption of unflavored coffee

    Directory of Open Access Journals (Sweden)

    Jennifer S. Pierce

    2015-01-01

    Full Text Available Diacetyl, a suspected cause of respiratory disorders in some food and flavorings manufacturing workers, is also a natural component of roasted coffee. We characterized diacetyl exposures that would plausibly occur in a small coffee shop during the preparation and consumption of unflavored coffee. Personal (long- and short-term and area (long-term samples were collected while a barista ground whole coffee beans, and brewed and poured coffee into cups. Simultaneously, long-term personal samples were collected as two participants, the customers, drank one cup of coffee each per h. Air sampling and analyses were conducted in accordance with OSHA Method 1012. Diacetyl was detected in all long-term samples. The long-term concentrations for the barista and area samples were similar, and ranged from 0.013–0.016 ppm; long-term concentrations for the customers were slightly lower and ranged from 0.010–0.014 ppm. Short-term concentrations ranged from below the limit of detection (<0.0047 ppm–0.016 ppm. Mean estimated 8 h time-weighted average (8 h TWA exposures for the barista ranged from 0.007–0.013 ppm; these values exceed recommended 8 h TWA occupational exposure limits (OELs for diacetyl and are comparable to long-term personal measurements collected in various food and beverage production facilities. The concentrations measured based on area sampling were comparable to those measured in the breathing zone of the barista, thus exceedances of the recommended OELs may also occur for coffee shop workers who do not personally prepare coffee (e.g., cashier, sanitation/maintenance. These findings suggest that the practicality and scientific basis of the recommended OELs for diacetyl merit further consideration.

  20. Performance of Natural Dye and Counter Electrode from Robusta Coffee Beans Peel Waste for Fabrication of Dye-Sensitized Solar Cell (DSSC)

    Science.gov (United States)

    Setiawan, T.; Subekti, W. Y.; Nur'Adya, S. S.; Ilmiah, K.; Ulfa, S. M.

    2018-01-01

    The DSSC prototype using activated carbon (AC) and natural dye from Robusta coffee bean peels have been investigated. The natural dye obtained from the extraction of Robusta coffee bean peels is identified as anthocyanin by UV-Vis spectrophotometer at maximum wavelength 219.5 nm and 720.0 nm in methanol. From the FT-IR analysis, the vibration of O-H observed at 3385 cm-1, C=O at 1618 cm-1, and C-O-C at 1065 cm-1. The counter electrode prepared by calcined the peels at 300°C. Surface analyser of AC showed the larger surface area compared prior activation. The DSSC prototype was prepared using FTO glass (2x2 cm) coated with carbon paste in various thickness. The working electrode is coated with the TiO2 paste. The optimum voltage measured was 395mV (300 μL of CA), 334 mV (200 μL AC), and 254 mV (100 μL AC). From this result, we understand that the thickness of counter electrode influent the voltage of the DSSC.

  1. Turkish cultural heritage: a cup of coffee

    OpenAIRE

    Birsen Yılmaz; Nilüfer Acar-Tek; Saniye Sözlü

    2017-01-01

    Setting out a fabulous journey from a tiny bean, coffee is the stimulant of the heart and mind and a mysterious plant that strengthens friendship and also takes your tiredness away during the day. Although information on how and where the coffee came from is not clear, Sheikh Şazeli is regarded as the “father” by coffee makers. The word coffee originates from “Kaffa”, a primary coffee production center in Abyssinia, Africa, which can be considered the homeland of coffee. According to this con...

  2. Identification of novel aroma-active thiols in pan-roasted white sesame seeds.

    Science.gov (United States)

    Tamura, Hitoshi; Fujita, Akira; Steinhaus, Martin; Takahisa, Eisuke; Watanabe, Hiroyuki; Schieberle, Peter

    2010-06-23

    Screening for aroma-active compounds in an aroma distillate obtained from freshly pan-roasted sesame seeds by aroma extract dilution analysis revealed 32 odorants in the FD factor range of 2-2048, 29 of which could be identified. The highest FD factors were found for the coffee-like smelling 2-furfurylthiol, the caramel-like smelling 4-hydroxy-2,5-dimethyl-3(2H)-furanone, the coffee-like smelling 2-thenylthiol (thiophen-2-yl-methylthiol), and the clove-like smelling 2-methoxy-4-vinylphenol. In addition, 9 odor-active thiols with sulfurous, meaty, and/or catty, black-currant-like odors were identified for the first time in roasted sesame seeds. Among them, 2-methyl-1-propene-1-thiol, (Z)-3-methyl-1-butene-1-thiol, (E)-3-methyl-1-butene-1-thiol, (Z)-2-methyl-1-butene-1-thiol, (E)-2-methyl-1-butene-1-thiol, and 4-mercapto-3-hexanone were previously unknown as food constituents. Their structures were confirmed by comparing their mass spectra and retention indices as well as their sensory properties with those of synthesized reference compounds. The relatively unstable 1-alkene-1-thiols represent a new class of food odorants and are suggested as the key contributors to the characteristic, but quickly vanishing, aroma of freshly ground roasted sesame seeds.

  3. Detection of enterotoxins produced by B. cereus through PCR analysis of ground and roasted coffee samples in Rio de Janeiro, Brazil

    Directory of Open Access Journals (Sweden)

    Cyllene de Matos Ornelas da Cunha Corrêa de Souza

    2011-06-01

    Full Text Available Coffee is one of the most appreciated drinks in the world. Coffee ground is obtained from the fruit of a small plant that belongs to the genus Coffea. Coffea arabica and Coffea canephora robusta are the two most commercially important species. They are more commonly known as arabica and robusta, respectively. Two-thirds of Coffea arabica plants are grown in South and Central America, and Eastern Africa - the place of origin for this coffee species. Contamination by microorganisms has been a major matter affecting coffee quality in Brazil, mainly due to the harvesting method adopted. Brazilian harvests are based on fruits collected from the ground mixed with those that fall on collection cloths. As the Bacillus cereus bacterium frequently uses the soil as its environmental reservoir, it is easily capable of becoming a contaminant. This study aimed to evaluate the contamination and potential of B. cereus enterotoxin genes encoding the HBL and NHE complexes, which were observed in strains of ground and roasted coffee samples sold in Rio de Janeiro. The PCR (Polymerase Chain Reaction results revealed high potential of enterotoxin production in the samples. The method described by Speck (1984 was used for the isolation of contaminants. The investigation of the potential production of enterotoxins through isolates of the microorganism was performed using the B. cereus enterotoxin Reverse Passive Latex Agglutination test-kit (BCET-RPLA, Oxoid, according to the manufacturer's instructions. The potential of enterotoxin production was investigated using polymerase chain reaction (PCR methods for hblA, hblD and hblC genes (encoding hemolysin HBL and for nheA, nheB and nheC genes (encoding non-hemolytic enterotoxin - NHE. Of all the 17 strains, 100% were positive for at least 1 enterotoxin gene; 52.9% (9/17 were positive for the 3 genes encoding the HBL complex; 35.3% (6/17 were positive for the three NHE encoding genes; and 29.4% (5/17 were positive for

  4. HOW COFFEE COMPANIES CAN STAY COMPETITIVE

    OpenAIRE

    RALUCA DANIELA RIZEA; ROXANA SARBU; ELENA CONDREA

    2014-01-01

    The coffee shop industry in the U.S. includes 20,000 stores with combined annual revenue of about $11 billion. Major companies include Starbucks, Dunkin’ Donuts, Caribou, Coffee Bean and Tea Leaf, and Diedrich (Gloria Jean’s). The industry is highly concentrated at the top and fragmented at the bottom: the top 50 companies have over 70 percent of industry sales. Coffee is one of the world’s largest commodities. The top green coffee producing countries are Brazil, Colombia, and Vietnam. Many...

  5. Coffee seeds isotopic composition as a potential proxy to evaluate Minas Gerais, Brazil seasonal variations during seed maturation

    Science.gov (United States)

    Rodrigues, Carla; Maia, Rodrigo; Brunner, Marion; Carvalho, Eduardo; Prohaska, Thomas; Máguas, Cristina

    2010-05-01

    Plant seeds incorporate the prevailing climate conditions and the physiological response to those conditions (Rodrigues et al., 2009; Rodrigues et al., submitted). During coffee seed maturation the biochemical compounds may either result from accumulated material in other organs such as leafs and/or from new synthesis. Accordingly, plant seeds develop in different stages along a particular part of the year, integrating the plant physiology and seasonal climatic conditions. Coffee bean is an extremely complex matrix, rich in many products derived from both primary and secondary metabolism during bean maturation. Other studies (De Castro and Marraccini, 2006) have revealed the importance of different coffee plant organs during coffee bean development as transfer tissues able to provide compounds (i.e. sugars, organic acids, etc) to the endosperm where several enzymatic activities and expressed genes have been reported. Moreover, it has been proved earlier on that green coffee bean is a particularly suitable case-study (Rodrigues et al., 2009; Rodrigues et al., submitted), not only due to the large southern hemispheric distribution but also because of this product high economic interest. The aim of our work was to evaluate the potential use of green coffee seeds as a proxy to seasonal climatic conditions during coffee bean maturation, through an array of isotopic composition determinations. We have determined carbon, nitrogen, oxygen and sulfur isotopic composition (by IRMS - Isotope Ratio Mass Spectrometry) as well as strontium isotope abundance (by MC-ICP-MS; Multicollector Inductively Coupled Plasma Mass Spectrometry), of green coffee beans harvested at different times at Minas Gerais, Brazil. The isotopic composition data were combined with air temperature and relative humidity data registered during the coffee bean developmental period, and with the parent rock strontium isotopic composition. Results indicate that coffee seeds indeed integrate the interactions

  6. Decaffeination process characteristic of Robusta coffee in single column reactor using ethyl acetate solvent

    Directory of Open Access Journals (Sweden)

    Sukrisno Widyotomo

    2009-08-01

    Full Text Available Consumers drink coffee not as nutrition source, but as refreshment drink. For coffee consumers who have high tolerance for caffeine, coffee may warm up and refresh their bodies. High caffeine content in coffee beans may cause several complaints to consumers who are susceptible to caffeine. One of the efforts, for coffee market expansion is product diversification to decaffeinated coffee. Decaffeination process is one of process to reduce caffeine content from agricultural products. Indonesian Coffee and Cocoa Research Institute in collaboration with Bogor Agricultural University has developed a single column reactor for coffee beans decaffeination. The aim of this research is to study process characteristic of coffee decaffeination in single column reactor using ethyl acetate (C4H8O2 solvent. Treatments applicated in the research were time and temperature process. Temperature treatment were 50—60OC, 60—70OC, 70—80OC, 80—90OC and 90—100OC. Time treatment were 2 h, 4 h, 6 h, 8 h, 10 h, and 12 h Size of Robusta coffee beans used were less than 5.5 mm (A4, between 5.5 mm and 6.5 mm (A3, between 6.5 mm and 7.5 mm (A2, and more than 7.5 mm (A1. The result showed that decaffeination process with ethyl acetate solvent will be faster when its temperature was higher and smaller bean size. For bean size less than 5,5 mm, decaffeination process by 10% ethyl acetat can be done 8—10 hours in 90—100OC solvent temperature or 12 hours in 60—70OC solvent temperature for 0.3% caffein content. Organoleptic test showed that 90—100OC temperature solvent treatment decreased coffee flavor, which aroma, bitterness and body values were 1.9 each . Key words : Coffee, caffeine, decaffeination, quality, single column.

  7. Microbial ecology and starter culture technology in coffee processing.

    Science.gov (United States)

    Vinícius de Melo Pereira, Gilberto; Soccol, Vanete Thomaz; Brar, Satinder Kaur; Neto, Ensei; Soccol, Carlos Ricardo

    2017-09-02

    Coffee has been for decades the most commercialized food product and most widely consumed beverage in the world, with over 600 billion cups served per year. Before coffee cherries can be traded and processed into a final industrial product, they have to undergo postharvest processing on farms, which have a direct impact on the cost and quality of a coffee. Three different methods can be used for transforming the coffee cherries into beans, known as wet, dry, and semi-dry methods. In all these processing methods, a spontaneous fermentation is carried out in order to eliminate any mucilage still stuck to the beans and helps improve beverage flavor by microbial metabolites. The microorganisms responsible for the fermentation (e.g., yeasts and lactic acid bacteria) can play a number of roles, such as degradation of mucilage (pectinolytic activity), inhibition of mycotoxin-producing fungi growth, and production of flavor-active components. The use of starter cultures (mainly yeast strains) has emerged in recent years as a promising alternative to control the fermentation process and to promote quality development of coffee product. However, scarce information is still available about the effects of controlled starter cultures in coffee fermentation performance and bean quality, making it impossible to use this technology in actual field conditions. A broader knowledge about the ecology, biochemistry, and molecular biology could facilitate the understanding and application of starter cultures for coffee fermentation process. This review provides a comprehensive coverage of these issues, while pointing out new directions for exploiting starter cultures in coffee processing.

  8. Influence of 2-Weeks Ingestion of High Chlorogenic Acid Coffee on Mood State, Performance, and Postexercise Inflammation and Oxidative Stress: A Randomized, Placebo-Controlled Trial.

    Science.gov (United States)

    Nieman, David C; Goodman, Courtney L; Capps, Christopher R; Shue, Zack L; Arnot, Robert

    2018-01-01

    This study measured the influence of 2-weeks ingestion of high chlorogenic acid (CQA) coffee on postexercise inflammation and oxidative stress, with secondary outcomes including performance and mood state. Cyclists (N = 15) were randomized to CQA coffee or placebo (300 ml/day) for 2 weeks, participated in a 50-km cycling time trial, and then crossed over to the opposite condition with a 2-week washout period. Blood samples were collected pre- and postsupplementation, and immediately postexercise. CQA coffee was prepared using the Turkish method with 30 g lightly roasted, highly ground Hambela coffee beans in 300 ml boiling water, and provided 1,066 mg CQA and 474 mg caffeine versus 187 mg CQA and 33 mg caffeine for placebo. Plasma caffeine was higher with CQA coffee versus placebo after 2-weeks (3.3-fold) and postexercise (21.0-fold) (interaction effect, p coffee versus placebo (p = .01). No differences between CQA coffee and placebo were found for postexercise increases in plasma IL-6 (p = .74) and hydroxyoctadecadienoic acids (9 + 13 HODEs) (p = .99). Total mood disturbance (TMD) scores were lower with CQA coffee versus placebo (p = .04). 50-km cycling time performance and power did not differ between trials, with heart rate and ventilation higher with CQA coffee, especially after 30 min. In summary, despite more favorable TMD scores with CQA coffee, these data do not support the chronic use of coffee highly concentrated with chlorogenic acids and caffeine in mitigating postexercise inflammation or oxidative stress or improving 50-km cycling performance.

  9. Coordinating quality practices in Direct Trade coffee

    DEFF Research Database (Denmark)

    Holland, Emil; Kjeldsen, Chris; Kerndrup, Søren

    2016-01-01

    Over the past few decades, many food niches have emerged with a specific focus on quality. In specialty coffee, micro roasters have brought about Direct Trade coffee as a way of organising an alternative around new tastes and qualities through ongoing and ‘direct’ relations to farmers...... and cooperatives. But Direct Trade also involves exporters. We ask, how do exporters and roasters work together in these new coffee relations, and what do they work on? We observe and participate in a situation where Colombian coffee exporters visit Danish roasters. They tour the roasting facilities and taste...... a number of coffees. Often, the term power is used to analyse such value chain interactions, but we argue that the term coordination better opens up these interactions for exploration and analysis. What emerges is a coordination of quality. Through touring and tasting, issues emerge and differences...

  10. Procyanidin A2 and Its Degradation Products in Raw, Fermented, and Roasted Cocoa.

    Science.gov (United States)

    De Taeye, Cédric; Caullet, Gilles; Eyamo Evina, Victor Jos; Collin, Sonia

    2017-03-01

    Cocoa is known as an important source of flavan-3-ols, but their fate "from the bean to the bar" is not yet clear. Here, procyanidin A2 found in native cocoa beans (9-13 mg/kg) appeared partially epimerized into A2 E1 through fermentation, whereas a second epimer (A2 E2 ) emerged after roasting. At m/z 575, dehydrodiepicatechin A was revealed to be the major HPLC peak before fermentation, whereas F1, a marker of well-conducted fermentations, becomes the most intense after roasting. RP-HPLC-ESI(-)-HRMS/MS analysis performed on a procyanidin A2 model medium after 12 h at 90 °C revealed many more degradation products than those identified in fermented cocoa, including the last epimer of A2, A2 open structure intermediates (m/z 577), and oxidized A-type dimers (m/z 573).

  11. Correlação entre precursores e voláteis em café arábica brasileiro processado pelas vias seca, semiúmida e úmida e discriminação através da análise por componentes principais

    Directory of Open Access Journals (Sweden)

    Neusa P. Arruda

    2012-01-01

    Full Text Available The influence of pre-processing of arabica coffee beans on the composition of volatile precursors including sugars, chlorogenic acids, phenolics, proteins, aminoacids, trigonelline and fatty acids was assessed and correlated with volatiles formed during roasting. Reducing sugars and free aminoacids were highest for natural coffees whereas total sugars, chlorogenic acids and trigonelline were highest for washed coffees. The highest correlation was observed for total phenolics and volatile phenolics (R= 0.999. Experimental data were evaluated by Principal Components Analysis and results showed that washed coffees formed a distinct group in relation to semi-washed and natural coffees.

  12. Fast simultaneous analysis of caffeine, trigonelline, nicotinic acid and sucrose in coffee by liquid chromatography-mass spectrometry.

    Science.gov (United States)

    Perrone, Daniel; Donangelo, Carmen Marino; Farah, Adriana

    2008-10-15

    A rapid liquid chromatography-mass spectrometry method for the simultaneous quantification of caffeine, trigonelline, nicotinic acid and sucrose in coffee was developed and validated. The method involved extraction with hot water, clarification with basic lead acetate and membrane filtration, followed by chromatographic separation using a Spherisorb(®) S5 ODS2, 5μm chromatographic column and gradient elution with 0.3% aqueous formic acid/methanol at a flow rate of 0.2mL/min. The electrospray ionization source was operated in the negative mode to generate sucrose ions and in the positive mode to generate caffeine, trigonelline and nicotinic acid ions. Ionization suppression of all analytes was found due to matrix effect. Calibrations curves prepared in green and roasted coffee extracts were linear with r(2)>0.999. Roasted coffee was spiked and recoveries ranged from 93.0% to 105.1% for caffeine, from 85.2% to 116.2% for trigonelline, from 89.6% to 113.5% for nicotinic acid and from 94.1% to 109.7% for sucrose. Good repeatibilities (RSDcoffee samples (regular or decaffeinated green, ground roasted and instant) gave results in agreement with the literature. The method showed to be suitable for different types of coffee available in the market thus appearing as a fast and reliable alternative method to be used for routine coffee analysis. Copyright © 2008 Elsevier Ltd. All rights reserved.

  13. Shade Trees Spatial Distribution and Its Effect on Grains and Beverage Quality of Shaded Coffee Trees

    Directory of Open Access Journals (Sweden)

    Francisco José da Silva Neto

    2018-01-01

    Full Text Available Shading coffee trees has gained importance, especially among smallholders, as an option to improve the products’ quality, therefore acquiring place at the specialty coffee market, where consumers are willing to give bonus for quality. This work aims to evaluate the influence of shade trees’ spatial distribution among coffee trees’ agronomic characteristics, yield, and beans and cup quality of shaded coffee trees. The experimental design consisted of completely randomized blocks with six repetitions and four treatments: coffee trees on shade trees planting rows, distant one meter from the trunk; coffee trees on shade trees planting row, distant six meters from the trunk; and coffee plants between the rows of shade trees, parallel to the previous treatments. The parameters analyzed were plant height, canopy diameter, plagiotropic branches’ length, yield, coffee fruits’ phenological stage, ripe cherries’ Brix degree, percentage of black, unripe, and insect damaged beans, bean size, and beverage quality. Shade trees quickened coffee fruits’ phenological stage of coffee trees nearest to them. This point also showed the best beverage quality, except for overripe fruits. The remaining parameters evaluated were not affected by shade trees’ spatial distribution.

  14. Bean counting : Fair trade, Delft Reactor Institute shoots neutrons at coffee beans

    NARCIS (Netherlands)

    Schrauwers, A.

    2003-01-01

    Apart from oil, coffee is the worlds most important export product. The large-scale intensive coffee plantations are also one of the worlds biggest users of pesticides. But cautious signs are emerging of return to the traditional, practically pesticide-free, organic growing methods, a trend that

  15. Determination of the alkylpyrazine composition of coffee using stable isotope dilution-gas chromatography-mass spectrometry (SIDA-GC-MS).

    Science.gov (United States)

    Pickard, Stephanie; Becker, Irina; Merz, Karl-Heinz; Richling, Elke

    2013-07-03

    A stable isotope dilution analysis based on gas chromatography-mass spectrometry analysis (SIDA-GC-MS) was developed for the quantitative analysis of 12 alkylpyrazines found in commercially available coffee samples. These compounds contribute to coffee flavor. The accuracy of this method was tested by analyzing model mixtures of alkylpyrazines. Comparisons of alkylpyrazine-concentrations suggested that water as extraction solvent was superior to dichloromethane. The distribution patterns of alkylpyrazines in different roasted coffees were quite similar. The most abundant alkylpyrazine in each coffee sample was 2-methylpyrazine, followed by 2,6-dimethylpyrazine, 2,5-dimethylpyrazine, 2-ethylpyrazine, 2-ethyl-6-methylpyrazine, 2-ethyl-5-methylpyrazine, and 2,3,5-trimethylpyrazine, respectively. Among the alkylpyrazines tested, 2,3-dimethylpyrazine, 2-ethyl-3-methylpyrazine, 2-ethyl-3,6-dimethylpyrazine, and 2-ethyl-3,5-dimethylpyrazine revealed the lowest concentrations in roasted coffee. By the use of isotope dilution analysis, the total concentrations of alkylpyrazines in commercially available ground coffee ranged between 82.1 and 211.6 mg/kg, respectively. Decaffeinated coffee samples were found to contain lower amounts of alkylpyrazines than regular coffee samples by a factor of 0.3-0.7, which might be a result of the decaffeination procedure.

  16. Identification of Ethyl Formate as a Quality Marker of the Fermented Off-note in Coffee by a Nontargeted Chemometric Approach

    NARCIS (Netherlands)

    Lindinger, C.; Pollien, P.; Vos, de C.H.; Tikunov, Y.M.; Hageman, J.A.; Lambot, C.; Fumeaux, R.; Voirol-Baliguet, E.; Blank, I.

    2009-01-01

    The quality of coffee is influenced by many factors such as coffee variety, agricultural and postharvest conditions, roasting parameters, and brewing. The pleasure of drinking coffee may be affected by off-notes such as burnt, green, earthy, or fermented. Their presence is related to the variety,

  17. Caffeine adsorption of montmorillonite in coffee extracts.

    Science.gov (United States)

    Shiono, Takashi; Yamamoto, Kenichiro; Yotsumoto, Yuko; Yoshida, Aruto

    2017-08-01

    The growth in health-conscious consumers continues to drive the demand for a wide variety of decaffeinated beverages. We previously developed a new technology using montmorillonite (MMT) in selective decaffeination of tea extract. This study evaluated and compared decaffeination of coffee extract using MMT and activated carbon (AC). MMT adsorbed caffeine without significant adsorption of caffeoylquinic acids (CQAs), feruloylquinic acids (FQAs), dicaffeoylquinic acids (di-CQAs), or caffeoylquinic lactones (CQLs). AC adsorbed caffeine, chlorogenic acids (CGAs) and CQLs simultaneously. The results suggested that the adsorption selectivity for caffeine in coffee extract is higher in MMT than AC. The caffeine adsorption isotherms of MMT in coffee extract fitted well to the Langmuir adsorption model. The adsorption properties in coffee extracts from the same species were comparable, regardless of roasting level and locality of growth. Our findings suggest that MMT is a useful adsorbent in the decaffeination of a wide range of coffee extracts.

  18. HOW COFFEE COMPANIES CAN STAY COMPETITIVE

    Directory of Open Access Journals (Sweden)

    RALUCA DANIELA RIZEA

    2014-04-01

    Full Text Available The coffee shop industry in the U.S. includes 20,000 stores with combined annual revenue of about $11 billion. Major companies include Starbucks, Dunkin’ Donuts, Caribou, Coffee Bean and Tea Leaf, and Diedrich (Gloria Jean’s. The industry is highly concentrated at the top and fragmented at the bottom: the top 50 companies have over 70 percent of industry sales. Coffee is one of the world’s largest commodities. The top green coffee producing countries are Brazil, Colombia, and Vietnam. Many grower countries are small, poor developing nations that depend on coffee to sustain local economies. The U.S. is the world’s largest importer of green coffee beans and the largest consumer of coffee. The main objective of this study is to investigate the competitive strategies that U.S. coffee franchise companies adopt considering customers’ expectations and industry best practices. In order to achieve this objective, a best practice benchmarking analysis was performed taking into account the top U.S. coffee companies This analysis showed that product and service innovation are necessary in order to stay competitive in the market and attract new or to keep existing customers successfully. Many customers focus on the special atmosphere each store has and which is characterized by the location, music, interior design, seating or whether internet access is provided. Particularly for specialty coffee shops it is important not to sell only the beverage but the whole experience. Coffee shops have to establish a unique image that prevents customers from buying products from another shop or use home-brewing systems which are also on the rise in American households. In addressing the increased level of competition, every company’s focus should be on differentiating from the rest of the market in every possible business segment (products, atmosphere, location, image etc..

  19. Phytochemical Profile and in vitro Assessment of the Cytotoxicity of Green and Roasted Coffee Oils (Coffea arabica L. and their Polar Fractions

    Directory of Open Access Journals (Sweden)

    Ana Paula Lorenzen Voytena

    2018-03-01

    Full Text Available Green Coffea arabica L. seed oil (GCO has been used as an active cosmetic ingredient in many skin care products, due to its composition and balance of fatty acids. On the other hand, while roasted coffee oil (RCO is mainly used for imparting aroma in the food industry, there is no data available to suggest its safety in cell-based model systems. In this context, the present study aims to evaluate the chemical composition of GCO, RCO, and their correspondent polar fractions (PFs; and assess their cytotoxicity and antioxidant potential in vitro. RCO and RCO PF exhibited significantly higher amounts of phenolic compounds, when compared to both GCO and GCO PF. In the DPPH assay, after 5 min of incubation, RCO inhibited about 80% of radicals, while GCO only achieved half of this activity. Similar results were also obtained for their PFs. Upon exposure to GCO, no cytotoxic effects were observed, in fact, there were slight increments in cell proliferation. Nevertheless, cell exposure to RCO led to significant decreases in cell viability. Increases in the concentration of coffee oil PFs were associated with correspondent relevant increased cytotoxicity. Upon hydrogen peroxide-induced oxidative stress, neither GCO nor RCO treatment were effective in protecting cells.

  20. Compostos não voláteis em cafés da região sul de minas submetidos a diferentes pontos de torração Non-volatile compounds in coffee from the south of Minas Gerais state region submitted to different roasting degrees

    Directory of Open Access Journals (Sweden)

    Mirian Pereira Rodarte

    2009-10-01

    Full Text Available O processo de torração do café induz alterações físicas, químicas e sensoriais na matéria-prima, cuja intensidade e tipo dependem, principalmente, da composição química dos grãos e do tempo e temperatura utilizados na execução do mesmo. Este processo promove a degradação, formação e volatilização de vários compostos. Comercialmente, existem cafés torrados e moídos em diferentes pontos de torração, os quais originam bebidas com diferentes propriedades sensoriais e nutricionais. Os compostos trigonelina, ácidos clorogênicos e cafeína interferem no sabor e aroma do café. A trigonelina e os ácidos clorogênicos vêm sendo estudados também quanto ao aspecto nutricional, uma vez que esses compostos possuem ação benéfica à saúde. Esses compostos são solúveis em água quente, portanto, estarão presentes na bebida em função da sua estabilidade no processo de torração. Conduziu-se este trabalho, com o objetivo de avaliar as concentrações dos compostos trigonelina, ácidos clorogênicos e cafeína em cafés da espécie Coffea arabica L. classificados como bebida mole, dura e rio submetidos a três pontos de torração: claro, médio e escuro. As torrações mais acentuadas promoveram uma maior degradação de trigonelina e ácido 5-cafeoilquínico, enquanto que a torração clara promoveu degradação apenas para o ácido clorogênico, não interferindo nas concentrações de trigonelina. A degradação da cafeína não ocorreu em nenhum ponto de torração.The roasting process of coffee induces sensorial, chemical and physical alterations in the raw material. The type and intensity of the process depend mainly on the chemical composition of the grains and on the time and temperature used. This process promotes the degradation, formation and volatilisation of several compounds. There are roast and ground coffees submitted to different roasting conditions available in the market, which give origin to beverages

  1. Characterization of Pectinase from Bacillus subtilis Strain Btk 27 and Its Potential Application in Removal of Mucilage from Coffee Beans

    Directory of Open Access Journals (Sweden)

    Oliyad Jeilu Oumer

    2017-01-01

    Full Text Available The demand for enzymes in the global market is projected to rise at a fast pace in recent years. There has been a great increase in industrial applications of pectinase owing to their significant biotechnological uses. For applying enzymes at industrial scale primary it is important to know the features of the enzyme. Thus, this study was undertaken with aims of characterizing the pectinase enzyme from Bacillus subtilis strain Btk27 and proving its potential application in demucilisation of coffee. In this study, the maximum pectinase activity was achieved at pH 7.5 and 50°C. Also, the enzyme activity was found stimulated with Mg2+ and Ca2+ metal ions. Moreover, it was stable on EDTA, Trixton-100, Tween 80, and Tween 20. Since Bacillus subtilis strain Btk27 was stable in most surfactants and inhibitors it could be applicable in various industries whenever pectin degradation is needed. The enzyme Km and Vmax values were identified as 1.879 mg/ml and 149.6 U, respectively. The potential application of the enzyme for coffee processing was studied, and it is found that complete removal of mucilage from coffee beans within 24 hours of treatment indicates the potential application in coffee processing.

  2. DOI: 10.18697/ajfand.80.15710 12534 EVALUATION DES MODES ...

    African Journals Online (AJOL)

    Kinkeliba herbal tea is made of a decoction of dry leaves of Combretum micranthum. Café Touba is made by pouring hot water over roasted, ground coffee (Coffea robusta) and Xylopia aethiopica beans through a filter container. Sugar is ..... scavenging of Guinean kinkeliba leaf (Combretum micranthum G. Don) extracts.

  3. Selected parameters of arabica coffee quality affected by its geographical origin

    Directory of Open Access Journals (Sweden)

    Alica Bobková

    2017-01-01

    Full Text Available The aim of this paper was to evaluate selected parameters of Arabica coffee quality. Arabica coffee beans originated from 21 different regions of the world. Parameters of their moisture content, water extract, water extract in dry matter, dry mater, caffeine and caffeine content in dry matter were assessed by the Slovak Technical Standard. Dry matter content ranged from 98.64 to 99.07%, the highest content was measured in sample from Cuba. Minimum dry matter content was detected in coffee beans from Mexico. Caffeine in studied samples ranged from 10 200 mg.kg-1 to 13 500 mg.kg-1. The lowest caffeine content was determined in Panama coffee, the highest was found in the sample from Indonesia. The results of moisture content and caffeine in dry mater were evaluated by the Food Code of the Slovak Republic and all observed parameters in the coffee beans meet the maximum levels given in legislation. By statistical procesing it can be seen that coffee samples originating from Ecuador, Indonesia and Nepal were similar in parameters of caffeine content and caffeine in dry matter. Other similar samples originating from Cuba, Peru, Ethiopia and Panama were statistically similar at dry matter content. Special statistical group was coffee from Salvador at the parameters of water extract and water extract in dry matter. Normal 0 21 false false false EN-GB X-NONE X-NONE

  4. Detailed Structural Analyses of KOH Activated Carbon from Waste Coffee Beans

    Science.gov (United States)

    Takahata, Tomokazu; Toda, Ikumi; Ono, Hiroki; Ohshio, Shigeo; Akasaka, Hiroki; Himeno, Syuji; Kokubu, Toshinori; Saitoh, Hidetoshi

    2009-11-01

    The relationship of the detailed structural change of KOH activated carbon and hydrogen storage ability was investigated in activated carbon materials fabricated from waste coffee beans. The specific surface area of porous carbon materials calculated from N2 adsorption isotherms stood at 2070 m2/g when the weight ratio of KOH to carbon materials was 5:1, and pore size was in the range of approximately 0.6 to 1.1 nm as micropores. In the structural analysis, X-ray diffraction analysis and Raman spectroscopy indicated structural change in these carbon materials through KOH activation. The order of the graphite structure changed to a smaller scale with this activation. It is theorized that specific surface area increased using micropores provided by carbon materials developed from the descent of the graphite structure. Hydrogen storage ability improved with these structural changes, and reached 0.6 wt % at 2070 m2/g. These results suggest that hydrogen storage ability is conferred by the chemical effect on graphite of carbon materials.

  5. Growth Performance of Five Bean (Phaseolus spp) Varieties as ...

    African Journals Online (AJOL)

    PROF HORSFALL

    had significant (P≤ 0.05) effect on bean plant girth, number of leaves, number of branches, mean number of flowers, total fresh ... Beans (Phaseolus spp) belong to one of several genera .... Meng (2016), that found that applying coffee pulp.

  6. Does tariff escalation affect export shares: The case of cotton and coffee in global trade

    OpenAIRE

    Narayanan G, Badri; Khorana, Sangeeta

    2011-01-01

    Many studies show that Tariff Escalation (TE) lowers export shares in many of the processing sectors, given their higher level of protection. However, there are instances when the export shares of processed sectors are higher despite the existence of TE. We examine both these contrasting cases of TE in this paper. On the one hand, there is TE in coffee and coffee products in developing countries, which lead in raw coffee exports and lag in roasted coffee exports. On the other hand, there is a...

  7. Potential of Laser Induced Breakdown Spectroscopy for analyzing the quality of unroasted and ground coffee

    Science.gov (United States)

    Silva, Tiago Varão; Hubinger, Silviane Zanni; Gomes Neto, José Anchieta; Milori, Débora Marcondes Bastos Pereira; Ferreira, Ednaldo José; Ferreira, Edilene Cristina

    2017-09-01

    Coffee is an important commodity and a very popular beverage around the world. Its economic value as well as beverage quality are strongly dependent of the quality of beans. The presence of defective beans in coffee blends has caused a negative impact on the beverage Global Quality (GQ) assessed by cupping tests. The main defective beans observed in the productive chain has been those Blacks, Greens and Sours (BGS). Chemical composition of BGS has a damaging impact on beverage GQ. That is why analytical tools are needed for monitoring and controlling the GQ in coffee agro-industry. Near Infrared Spectroscopy (NIRS) has been successfully applied for assessment of coffee quality. Another potential technique for direct, clean and fast measurement of coffee GQ is Laser Induced Breakdown Spectroscopy (LIBS). Elements and diatomic molecules commonly present in organic compounds (structure) can be assessed by using LIBS. In this article is reported an evaluation of LIBS for the main interferents of GQ (BGS defects). Results confirm the great potential of LIBS for discriminating good beans from those with BGS defects by using emission lines of C, CN, C2 and N. Most importantly, some emission lines presented strong linear correlation (r > 0.9) with NIRS absorption bands assigned to proteins, lipids, sugar and carboxylic acids, suggesting LIBS potential to estimate these compounds in unroasted and ground coffee samples.

  8. Occurrence of acrylamide carcinogen in Arabic coffee Qahwa, coffee and tea from Saudi Arabian market

    Science.gov (United States)

    Khan, Mohammad Rizwan; Alothman, Zeid Abdullah; Naushad, Mu; Alomary, Ahmed Khodran; Alfadul, Sulaiman Mohammed; Alsohaimi, Ibrahim Hotan; Algamdi, Mohammad Saad

    2017-02-01

    The present work describes the outcomes of the assessment on acrylamide contents in a number of thermally treated foods (Arabic coffee Qahwa, coffee and tea) obtained from the Saudi Arabian markets. A total of 56 food samples of different brands and origin were studied, the amounts of acrylamide in Arabic coffee Qahwa, coffee and tea were obtained in the range of 10 to 682 μg kg-1. In comparison to coffee (152-682 μg kg-1), the Arabic coffee Qahwa (73-108 μg kg-1) and tea (10-97 μg kg-1) contain lower amounts of acrylamide. Among the analyzed samples, the green tea contained low amounts of acrylamide ranged from 10 to 18 μg kg-1, and thus the green tea could be considered as a healthier hot drink. A great variation of acrylamide formation has been observed in these food products. This divergence may be due to the initial concentration of amino acids especially asparagines and reducing sugars in food products, in addition to roasting temperature and time, pH and water activity. The obtained data can also be used in epidemiological investigation to estimate the acrylamide exposure from nutritional survey.

  9. Influence of growing altitude, shade and harvest period on quality and biochemical composition of Ethiopian specialty coffee.

    Science.gov (United States)

    Tolessa, Kassaye; D'heer, Jolien; Duchateau, Luc; Boeckx, Pascal

    2017-07-01

    Coffee quality is a key characteristic for the international market, comprising cup quality and chemical bean constituents. In Ethiopia, using total specialty cup scores, coffees are grouped into Q1 (specialty 1) ≥ 85 and Q2 (80-84.75). This classification results in market segmentation and higher prices. Although different studies have evaluated the effects of altitude and shade on bean quality, optimum shade levels along different altitudinal ranges are not clearly indicated. Information on effects of harvest periods on coffee quality is also scanty. The present study examined the influences of these factors and their interactions on Ethiopian coffee quality RESULTS: Coffee from high altitude with open or medium shade and early to middle harvest periods had a superior bean quality. These growing conditions also favoured the production of beans with lower caffeine. An increasing altitude, from mid to high, at approximately 400 m, decreased caffeine content by 10%. At high altitude, dense shade decreased Q1 coffee by 50%. Compared to late harvesting, early harvesting increased the percentage from 27% to 73%. At mid altitude, > 80% is Q2 coffee. Changes of quality scores driven by altitude, shade and harvest period are small, although they may induce dramatic switches in the fraction Q1 versus Q2 coffee. The latter affects both farmers' profits and competitiveness in international markets. © 2016 Society of Chemical Industry. © 2016 Society of Chemical Industry.

  10. 9 CFR 319.81 - Roast beef parboiled and steam roasted.

    Science.gov (United States)

    2010-01-01

    ... 9 Animals and Animal Products 2 2010-01-01 2010-01-01 false Roast beef parboiled and steam roasted... beef parboiled and steam roasted. “Roast Beef Parboiled and Steam Roasted” shall be prepared so that... “Roast Beef Parboiled and Steam Roasted.” When beef cheek meat, beef head meat, or beef heart meat is...

  11. Efficiency of removal of bod5 and ss in sedimentation tanks and filters in wastewater treatment systems for coffee bean (Coffea arabica processing

    Directory of Open Access Journals (Sweden)

    Nelson Gutiérrez Guzmán

    2014-12-01

    Full Text Available n order to evaluate the current operating conditions of wastewater treatment systems of small scale coffee growers in the south of Huila a lab-scale prototype (S 1:25 was constructed. It was composed of both a sediment tank and a filter fit in series, simulating similar operating conditions used by coffee producers. Removal of biological oxygen demand (BOD5 and suspended solids (SS was performed in wastewater from coffee bean processing. A 23 factorial experimental design for the evaluation of the type of sedimentation tank, type of filter and hydraulic retention time (HRT in the sedimentation tank was employed. The results showed high removal efficiencies of suspended solid concentrations (more than 95%, and low removal efficiencies in BOD5 (about 20%. The combination of tank type 1 (square with a lower area, filter type 1 (upflow anaerobic filter – UAF and HRT of 30 hours had the highest removal efficiency.

  12. Compostos bioativos e atividade antioxidante do café (Coffea arabica L. Coffee (Coffea arabica L. bioactive compounds and antioxidant activity

    Directory of Open Access Journals (Sweden)

    Sheila Andrade Abrahão

    2010-04-01

    Full Text Available Conduziu-se este trabalho, com a proposta de avaliar o potencial antioxidante de dois padrões da bebida do café (rio e mole, verdes e torrados, utilizando modelos in vitro. Foram determinados o teor de fenólicos totais, ácido clorogênico (ácido 5-cafeoilquínico e cafeína das bebidas. A avaliação in vitro do potencial antioxidante foi investigada pelos métodos de captação do radical DPPH e pelo poder redutor de metais. Os dois padrões de bebida do café analisados não apresentaram diferenças quanto aos parâmetros cor, ácido clorogênico e cafeína. Observou-se que houve redução nos valores de ácido clorogênico à medida que os grãos foram torrados. O café verde bebida rio apresentou maior teor de fenólicos totais que o café bebida mole. Nos grãos torrados não foi observada diferença. A bebida do café independente da qualidade sensorial apresentou alto poder redutor e importante atividade sequestrante de radicais livres. A atividade sequestrante de radicais livres foi significativamente superior nas amostras obtidas a partir dos grãos torrados, quando comparados aos extratos dos grãos verdes. A torração, porém, reduziu o poder redutor das bebidas do café. Os dados obtidos permitem sugerir que, independente da classificação sensorial da bebida, o café apresenta expressiva capacidade sequestrante de radicais livres e poder redutor de metais.The present work intended to evaluate the antioxidant potential of two coffee sorts (soft and river, green and roasted, in vitro. Phenolic compounds content, chlorogenic acid (5-cafeoyolquinic and caffeine of the beverages were evaluated. In vitro evaluation of the antioxidant potential was investigated by DPPH radical scavenging assay and by reducing the power of metals. Both sorts of coffee did not present statistical differences for color, chlorogenic acid and caffeine. After roasting, 5-cafeoyolquinic acid levels decreased. River coffee beverage presented greater content

  13. Facile preparation of porous carbon from coffee bean waste using low temperature solvothermal method

    Science.gov (United States)

    Baroroh, L. A. Al; Fitria, D.; Amal, M. I.; Wismogroho, A. S.; Widayatno, W. B.

    2018-03-01

    In this study, porous carbon made from coffee bean waste (CBW) was carbonized at 500 °C, 600 °C, and 700 °C to find effective temperature. It is verified from the IR spectrum that carbonization process at certain temperature can effectively break cellulose bonding and make aromatics functional group while preserving its carbon structure. The TG-DTA curve shows four stages of decomposition process and confirms most effective carbonization temperature. Activation process of as-carbonized CBW was carried out using solvothermal method in KOH and NH4OH steam environment at 200 °C with variation of 30%, 40%, and 50% solvothermal volume. Scanning electron micrographs reveals significant increase of porosity on the carbon surface and differences of structural pores between the variations. The results show the possible potential of utilizing low temperature-solvothermal method for nanoporous carbon material.

  14. identification of common bean genotypes with dual leaf and pod

    African Journals Online (AJOL)

    ACSS

    2018-02-08

    Feb 8, 2018 ... bean. Although various sources of resistance have been developed around the world, none of the varieties grown in Uganda is ... with a common bean production of 876,576 ..... Coffee Glittering. 5.0. 5.2 ..... chains in Uganda.

  15. Green coffee decontamination by electron beam irradiation

    International Nuclear Information System (INIS)

    Nemtanu, Monica R.; Brasoveanu, Mirela; Grecu, Maria Nicoleta; Minea, R.

    2005-01-01

    Microbiological load of green coffee is a real problem considering that it is extremely sensitive to contamination. Irradiation is a decontamination method for a lot of foodstuffs, being a feasible, very effective and environment friendly one. Beans and ground green coffee were irradiated with electron beams up to 40 kGy. Microbial load, rheological behavior, electron paramagnetic resonance (EPR) and visible spectroscopy were carried out. The results show that electron beam irradiation of green coffee could decontaminate it without severe changes in its properties

  16. Interação da torra e moagem do café na preferência do consumidor do oeste paranaense Influence of roasting and milling on consumers coffee preference at Paraná west-Brazil

    Directory of Open Access Journals (Sweden)

    Carla Adriana Pizarro Schmidt

    2008-08-01

    Full Text Available O objetivo deste estudo foi avaliar as preferências dos consumidores de café da região oeste do Paraná, em relação ao ponto de torra e à granulometria de moagem. Foram realizadas análises sensoriais de preferência e físico-químicas. As análises físico-químicas foram utilizadas para monitorar as mudanças ocorridas nos produtos ao longo do processo de torra. Os cafés com torras mais leves foram pouco aceitos. O café que apresentou aparência global, aroma e sabor preferido foi o que apresentava uma torra média escura, mais próxima das torras tradicionais brasileiras. A torra mais escura foi bem aceita apenas em relação à aparência. A moagem fina foi preferida em relação à aparência global do produto, mas, apesar de ter apresentado maior acidez, os provadores não diferenciaram seu sabor.This study aimed the evaluation of the consumers preference for coffee in the west region of Paraná State, Brazil, in relation to the roasting degree and grinding granulometry. Sensorial preference and physical-chemichal analysis were made. The physical-chemichal analysis were used to monitor the changes that occurred in the products along the roasting process. The samples of coffee with light toasts were little accepted. The kind of coffee that presented preferred global appearance, aroma and taste was the one which presented average dark toasting, which is the one that is more similar to the traditional Brazilians toastings. The darkest toasting, was well-accepted in relation to appearance. The thin milling was preferred in relation to the global appearance of the product, but in spite of having presented major acidity the tasters did not make difference about its taste.

  17. Reducing the acidity of Arabica coffee beans by ohmic fermentation technology

    Directory of Open Access Journals (Sweden)

    Reta

    2017-07-01

    Full Text Available Coffee is widely consumed not only because of its typical taste, but coffee has antioxidant properties because of its polygons, and it stimulates brain performance. The main problem with the consumption of coffee is its content of caffeine. Caffeine when consumed in excess, can increase muscle tension, stimulate the heart, and increase the secretion of gastric acid. In this research, we applied ohmic fermentation technology, which is specially designed to mimic the stomach. Arabica coffee has high acidity that needs to be reduced than Luwak coffee, although it is cheaper. Hence, the ohmic technology with a time and temperature variation were applied to measure the total acidity of the coffee to determine optimum fermentation conditions. Results revealed that the total acidity of the coffee varied with fermentation conditions (0.18% – 0.73%. Generally, the longer the fermentation and the higher the temperature, the lower the total acidity. The acidity of the Luwak coffee through natural fermentation was 2.34%, which is substantially higher than the total acidity from the ohmic samples. Ohmic-based fermentation technology, therefore, offers improvements in coffee quality.

  18. Determination of Benzo(a)pyrene in Malaysian commercialized coffee powder using solid phase extraction and gas chromatography

    International Nuclear Information System (INIS)

    Noraini Kasim; Rozita Osman; Norashikin Saim; Licaberth Ismail

    2012-01-01

    Roasting is a critical process in coffee production as it enables the development of flavor and aroma. Benzo[a]pyrene (BaP) is a non desirable product of incomplete combustion at temperatures between 300 and 600 degree Celsius and may be produced during roasting step. In this study, selected samples of roasted coffee powder were analysed for BaP. Extraction of BaP was achieved using C 18 solid phase extraction (SPE) prior to analysis by gas chromatography. Calibration curve prepared with concentrations ranged between 3 - 50 ppm showed good linearity with r = 0.999. The limit of detection (LOD) was 0.25 ppm and the limit of quantification (LOQ) was 0.85 ppm. Recovery of BaP obtained from spiked sample (3 ppm) was 88.7 % with RSD (n=3) of 5.4 %. Benzo[a]pyrene was detected in all samples, at level ranging from 0.14 to 0.62 ppb. (author)

  19. Exposure Assessment of Acetamide in Milk, Beef, and Coffee Using Xanthydrol Derivatization and Gas Chromatography/Mass Spectrometry.

    Science.gov (United States)

    Vismeh, Ramin; Haddad, Diane; Moore, Janette; Nielson, Chandra; Bals, Bryan; Campbell, Tim; Julian, Allen; Teymouri, Farzaneh; Jones, A Daniel; Bringi, Venkataraman

    2018-01-10

    Acetamide has been classified as a possible human carcinogen, but uncertainties exist about its levels in foods. This report presents evidence that thermal decomposition of N-acetylated sugars and amino acids in heated gas chromatograph injectors contributes to artifactual acetamide in milk and beef. An alternative gas chromatography/mass spectrometry protocol based on derivatization of acetamide with 9-xanthydrol was optimized and shown to be free of artifactual acetamide formation. The protocol was validated using a surrogate analyte approach based on d 3 -acetamide and applied to analyze 23 pasteurized whole milk, 44 raw sirloin beef, and raw milk samples from 14 different cows, and yielded levels about 10-fold lower than those obtained by direct injection without derivatization. The xanthydrol derivatization procedure detected acetamide in every food sample tested at 390 ± 60 ppb in milk, 400 ± 80 ppb in beef, and 39 000 ± 9000 ppb in roasted coffee beans.

  20. Quali- and quantitative analysis of commercial coffee by NMR

    International Nuclear Information System (INIS)

    Tavares, Leila Aley; Ferreira, Antonio Gilberto

    2006-01-01

    Coffee is one of the beverages most widely consumed in the world and the 'cafezinho' is normally prepared from a blend of roasted powder of two species, Coffea arabica and Coffea canephora. Each one exhibits differences in their taste and in the chemical composition, especially in the caffeine percentage. There are several procedures proposed in the literature for caffeine determination in different samples like soft drinks, coffee, medicines, etc but most of them need a sample workup which involves at least one step of purification. This work describes the quantitative analysis of caffeine using 1 H NMR and the identification of the major components in commercial coffee samples using 1D and 2D NMR techniques without any sample pre-treatment. (author)

  1. Dynamics of the international coffee market and instrumental in price formation

    Directory of Open Access Journals (Sweden)

    Ricardo Candéa Sá Barreto

    2016-12-01

    Full Text Available This study's main general objective of studying the behavior of coffee beans on the international market. Empirical analysis uses econometric tool as a model of simultaneous equations using least squares in a three-stage annual data base extending over the period 1964 / 65-2014 / 15. The results suggest that the factors that affect the production of coffee beans are the actual prices and the planted area. However, demand is affected by the growth of the world economy. The price simulations for the period 2014/15 - 2020/21 indicate that a yearly growth (GDP of 2.1% there is a tendency of small high price to 3.6% moderate rise in the price of coffee until 2018/19 and a stronger growth trend of prices from 2019/20 and a growth of 4.7% a high coffee prices trend in grain on the international market. Thus the tendency of the projections 3 and the key market factors continue to favor the maintenance of current high coffee prices. For the full period 1964/65 to 2014/15 there is a moderate relationship between coffee prices and the stock. It follows that the results obtained with the scenarios developed in this work can be useful to rethink measures to recover income from coffee producing countries

  2. Using Real-Time PCR as a tool for monitoring the authenticity of commercial coffees.

    Science.gov (United States)

    Ferreira, Thiago; Farah, Adriana; Oliveira, Tatiane C; Lima, Ivanilda S; Vitório, Felipe; Oliveira, Edna M M

    2016-05-15

    Coffee is one of the main food products commercialized in the world. Its considerable market value among food products makes it susceptible to adulteration, especially with cereals. Therefore, the objective of this study was to develop a method based on Real-Time Polymerase Chain Reaction (PCR) for detection of cereals in commercial ground roast and soluble coffees. After comparison with standard curves obtained by serial dilution of DNA extracted from barley, corn and rice, the method was sensitive and specific to quantify down to 0.6 pg, 14 pg and 16 pg of barley, corn and rice DNA, respectively. To verify the applicability of the method, 30 commercial samples obtained in different countries were evaluated and those classified as gourmets or superior did not present the tested cereals DNA. However, barley was detected in various traditional (cheaper) samples from South America. In addition, corn and rice were also detected in different samples. Real-Time PCR showed to be suitable for detection of food adulterants in commercial ground roast and soluble coffees. Copyright © 2015 Elsevier Ltd. All rights reserved.

  3. Good news for coffee addicts.

    Science.gov (United States)

    Lee, Thomas H

    2009-06-01

    Whether it's a basic Mr. Coffee or a gadget that sports a snazzy device for grinding beans on demand, the office coffee machine offers a place for serendipitous encounters that can improve the social aspect of work and generate new ideas. What's more, a steaming cup of joe may be as good for your health as it is for the bottom line, says Lee, a professor of medicine at Harvard Medical School and the CEO of Partners Community HealthCare. Fears of coffee's carcinogenic effects now appear to be unfounded, and, in fact, the brew might even protect against some types of cancer. What's more, coffee may guard against Alzheimer's disease and other forms of dementia and somehow soften the blow of a heart attack. Of course, its role as a pick-me-up is well known. So there's no need to take your coffee with a dollop of guilt, especially if you ease up on the sugar, cream, double chocolate, and whipped-cream topping.

  4. Improvement of soluble coffee aroma using an integrated process of supercritical CO2 extraction with selective removal of the pungent volatiles by adsorption on activates carbon

    Directory of Open Access Journals (Sweden)

    S. Lucas

    2006-06-01

    Full Text Available In this paper a two-step integrated process consisting of CO2 supercritical extraction of volatile coffee compounds (the most valuable from roasted and milled coffee, and a subsequent step of selective removal of pungent volatiles by adsorption on activated carbon is presented. Some experiments were carried out with key compounds from roasted coffee aroma in order to study the adsorption step: ethyl acetate as a desirable compound and furfural as a pungent component. Operational parameters such as adsorption pressure and temperature and CO2 flowrate were optimized. Experiments were conducted at adsorption pressures of 12-17 MPa, adsorption temperatures of 35-50ºC and a solvent flow rate of 3-5 kg/h. In all cases, the solute concentration and the activated particle size were kept constant. Results show that low pressures (12 MPa, low temperatures (35ºC and low CO2 flowrates (3 kg/h are suitable for removing the undesirable pungent and smell components (e.g. furfural and retaining the desirable aroma compounds (e.g. ethyl acetate. The later operation with real roasted coffee has corroborated the previous results obtained with the key compounds.

  5. BUSINESS DEVELOPMENT STRATEGY FOR SPECIALTY COFFEE

    Directory of Open Access Journals (Sweden)

    Vharessa Aknesia

    2015-01-01

    Full Text Available Specialty coffee is a coffee of premium quality that has been made through various stages of post-harvest processing and strictly controlled to produce distinctive taste of origins. PT Sinar Mayang Lestari is one of the companies that currently produce and develop specialty coffee type, Arabica Java Preanger. The objectives of the study are to examine competitive advantages and develop an alternative strategy that need to be done by PT Sinar Mayang Lestari for their business development. The research methods used are value chain analysis and VRIO framework to explore competitive advantage owned by the company. The result shows the company currently has a temporary competitive advantage of the technological resources and reputation. By using SWOT-AHP technique, the alternative strategies that can be done by company are as follows: 1 increasing the production of natural and honey coffee  type; 2 building coffee center in plantation site for sharing knowledge and innovation media to the farmers; 3 improving the competency of human resource in plantation, post harvest, and promoting area; 4 building management system gradually 5 forwarding integration by building roast and ground coffee business; and 6 maximizing the ability of the land and human resources through research and development.Keywords: competitive advantage, specialty coffee, SWOT-AHP, value chain, VRIOABSTRAKKopi special merupakan kopi dengan kualitas premium yang sudah melalui berbagai tahapan pengolahan pascapanen yang diawasi dengan ketat sehingga menghasilkan cita rasa yang khas sesuai dengan daerah asalnya. PT Sinar Mayang Lestari adalah salah satu perusahaan yang saatini memproduksi dan mengembangkan kopi spesial jenis Arabika Java Preanger. Tujuan dari penelitian ini adalah menganalisis keunggulan bersaing yang dimiliki dan mengembangkan alternative strategi yang perlu dilakukanoleh PT Sinar Mayang Lestari untuk pengembangan usahanya. Penelitian ini menggunakan analisis rantai

  6. The role of dissolved cations in coffee extraction.

    Science.gov (United States)

    Hendon, Christopher H; Colonna-Dashwood, Lesley; Colonna-Dashwood, Maxwell

    2014-05-28

    The flavorsome compounds in coffee beans exist in the form of aprotic charge neutral species, as well as a collection of acids and conjugate salts. The dissolution and extraction of these organic molecules is a process dependent on the dissolved mineral content of the water. It is known that different rates and compositions of coffee extraction are achieved through the control of the water "impurities", Na(+), Mg(2+), and Ca(2+), which coordinate to nucleophilic motifs in coffee. Using density functional theory, we quantify the thermodynamic binding energies of five familiar coffee-contained acids, caffeine, and a representative flavor component, eugenol. From this, we provide insight into the mechanism and ideal mineral composition of water for extraction of flavorsome compounds in coffee.

  7. The hypercholesterolemic effect of cafestol in coffee oil in gerbils and rats

    NARCIS (Netherlands)

    Terpstra, A.H.M.; Katan, M.B.; Weusten-van, der M.P.M.E.; Roos, de B.; Beynen, A.C.

    2000-01-01

    Coffee beans contain the diterpene cafestol, which raises plasma cholesterol concentrations in humans. Daily consumption of 2 g coffee oil, which provides approximately 60 mg cafestol (equivalent to 5.7 mg cafestol/MJ), increases plasma cholesterol concentrations by 28%. We studied the effect of

  8. Reducing the acidity of Arabica coffee beans by ohmic fermentation technology

    OpenAIRE

    Reta; Mursalim; Salengke; Junaedi, M.; Mariati; Sopade, P.

    2017-01-01

    Coffee is widely consumed not only because of its typical taste, but coffee has antioxidant properties because of its polygons, and it stimulates brain performance. The main problem with the consumption of coffee is its content of caffeine. Caffeine when consumed in excess, can increase muscle tension, stimulate the heart, and increase the secretion of gastric acid. In this research, we applied ohmic fermentation technology, which is specially designed to mimic the stomach. Arabica coffee has...

  9. Design Of A Small-Scale Hulling Machine For Improved Wet-Processed Coffee.

    Directory of Open Access Journals (Sweden)

    Adeleke

    2017-08-01

    Full Text Available The method of primary processing of coffee is a vital determinant of quality and price. Wet processing method produces higher quality beans but is very labourious. This work outlines the design of a small scale cost-effective ergonomic and easily maintained and operated coffee hulling machine that can improve quality and productivity of green coffee beans. The machine can be constructed from locally available materials at a relatively low cost of about NGN 140000.00 with cheap running cost. The beaters are made from rubber strip which can deflect when in contact with any obstruction causing little or no stresses on drum members and reducing the risk of damage to both the beans and machine. The machine is portable and detachable which make it fit to be owned by a group of farmers who can move it from one farm to the other making affordability and running cost easier. The easily affordable and relatively low running cost may be further reduced by the fact that the machine is powered by 3.0 Hp petrol engine which is suitable for other purposes among the rural dwellers. The eventual construction of the machine will encourage more farmers to go into wet processing of coffee and reduce the foreign exchange hitherto lost to this purpose.

  10. Degree of roasting of carob flour affecting the properties of gluten-free cakes and cookies.

    Science.gov (United States)

    Román, Laura; González, Ana; Espina, Teresa; Gómez, Manuel

    2017-06-01

    Carob flour is a product rich in fibre obtained from by-products of the locust bean gum extraction processing. The flour is commercialised with different degrees of roasting in order to improve its organoleptic characteristics. In this study, carob flour with three different roasting degrees was used to replace rice flour (15%) in gluten-free cakes and cookies. The influence of this replacement was studied on the psychochemical characteristics and acceptability of the final products. The incorporation of carob flour increased the viscosity of cake batters and increased the solid elastic-like behaviour of the cookie doughs, indicating a stronger interaction among the formula ingredients. The inclusion of carob flour, with a low time of roasting, did not lead to any significant differences in the specific volume and hardness of the cakes, but reduced cake staling and the thickness and width of the cookies. Darker colours were obtained when carob flour was incorporated into the product. The acceptability of cakes was only reduced with the addition of highly roasted carob flour, while in the case of cookies there was a decline in the acceptability of all carob flour cookies, which was mostly perceived with the highest roasting degree, something mainly attributed to the bitter taste of the products.

  11. Physical characteristics of the paper filter and low cafestol content filter coffee brews.

    Science.gov (United States)

    Rendón, Mery Yovana; Dos Santos Scholz, Maria Brígida; Bragagnolo, Neura

    2018-06-01

    The results found in the literature concerning the effect of consuming filter coffee brews on increasing the blood cholesterol levels due to the presence of diterpenes, are divergent. Thus the present research evaluated the diterpene (cafestol and kahweol) concentrations in filter coffee brews prepared with paper filters of different sizes, colors and origins (Brazil, Japan, The United States of America, Germany, France and the Netherlands), with and without micro perforations. This is the first study that reports the physical characteristics of paper filter and its importance to obtain filter coffee brew with low cafestol content. Thus, a sample of Catuai cultivar coffee with high cafestol content was roasted to a medium-light degree and used to prepare the brews in a 1:10 ratio (coffee powder to water). The diterpenes were extracted by direct saponification and quantified and identified by HPLC-DAD-MS/MS. The paper filters were physically characterized by measuring their grammage, and the fat permeation rate calculated in order to better understand the differences between the filters which allow one to obtain higher or lower diterpene contents. The cafestol and kahweol concentrations in the brews varied from 1.62 to 2.98 mg/L and from 0.73 to 1.96 mg/L, respectively. The highest cafestol and kahweol concentrations were obtained using paper filters with micro perforations, considering similar sized paper filters. The paper filters showed high fat permeability and grammages between 50.46 and 67.48 g/m 2 . The diterpene retention capacities of the filters produced in the different countries were similar. The results showed that the porosity of the paper filter and the particle size of the ground roasted coffee were determinant factors in obtaining filter coffee brews with lower cafestol contents. Copyright © 2018 Elsevier Ltd. All rights reserved.

  12. Indonesian palm civet coffee discrimination using UV-visible spectroscopy and several chemometrics methods

    International Nuclear Information System (INIS)

    Yulia, M; Suhandy, D

    2017-01-01

    Indonesian palm civet coffee or kopi luwak (Indonesian words for coffee and palm civet) is well known as the world’s priciest and rarest coffee. To protect the authenticity of luwak coffee and protect consumer from luwak coffee adulteration, it is very important to develop a simple and inexpensive method to discriminate between civet and non-civet coffee. The discrimination between civet and non-civet coffee in ground roasted (powder) samples is very challenging since it is very difficult to distinguish between the two by using conventional method. In this research, the use of UV-Visible spectra combined with two chemometric methods, SIMCA and PLS-DA, was evaluated to discriminate civet and non-civet ground coffee samples. The spectral data of civet and non-civet coffee were acquired using UV-Vis spectrometer (Genesys™ 10S UV-Vis, Thermo Scientific, USA). The result shows that using both supervised discrimination methods: SIMCA and PLS-DA, all samples were correctly classified into their corresponding classes with 100% rate for accuracy, sensitivity and specificity, respectively. (paper)

  13. Effect of pretreatments and processing conditions on anti-nutritional factors in climbing bean flours

    Directory of Open Access Journals (Sweden)

    Emmanuel Mugabo

    2017-04-01

    Full Text Available It is difficult for many Rwandans to utilize climbing bean seeds (Phaseolus vulgaris. L mainly because of longer cooking time (2 hours and the high consumption of basic fuel. Climbing beans also contain anti-nutritional factors such tannins, phytates, trypsin inhibitors and phytohemagglutinins that limit nutrient absorption. One way to solve this problem is to utilize the flour of climbing beans made from different treatments and processing methods. In this study, climbing beans were pre-treated by soaking them in water for 24 hours, soaking in 2% sodium bicarbonate solution and steam blanching for 10 minutes. After that, pre-treated climbing beans were processed into flours by processing methods such as roasting, cooking and germination where anti-nutritional factors were reduced. The pretreatments did not significantly (p>0.05 affect phytates in climbing bean flours but processing conditions significantly (p<0.05 reduced it. Pretreatments and processing conditions significantly (p<0.05 reduced tannin content. The pretreatments followed by different processing conditions significantly (p<0.05 decreased trypsin inhibitors content. The great significant decrease in phytohemagglutinins content was observed in pretreatment followed by different processing methods. All pretreatments and processing conditions effectively decreased anti-nutritional factors at low level. However, pretreatments or untreated followed by germination and roasting were found to be the most and the least effective respectively.  Making flour from germinated climbing bean seeds is a good option for sustainable food processing as it reduces anti-nutritional factors. It is an inexpensive method in terms of time, energy and fuel for Rwandan households, restaurants and industries where climbing bean seeds are integral part of daily meal.

  14. Caffeine Content of Tea and Coffee

    African Journals Online (AJOL)

    1974-03-13

    Mar 13, 1974 ... The xanthines (caffeine, theophylline, and theobromine) occur in plants widely distributed throughout the world. Best known for the preparation of beverages are coffee beans which contain caffeine, tea leaves which contain caffeine and theophylline, and cocoa seeds which contain caffeine and ...

  15. Fate and possible nutritional and toxicological significance of methylbromide residues in fumigated cocoa beans. Coordinated programme on isotopic tracer-aided studies on foreign chemical residues in food

    International Nuclear Information System (INIS)

    Adomako, D.

    1975-03-01

    Methyl bromide residues in cocoa as a result of fumigation under practical conditions have been studied. Cocoa beans were exposed to 14 C-labelled CH 3 Br for 24 hours at 20-32degC and dosage 23.5 to 28mg/1 of fumigants (moisture content of 6-7%). Whole unroasted beans and their shells and nibs as well as shells and nibs of roasted (105degC for 30 min) beans were extracted separately with toluene (for free CH 3 Br) and the dried residues wet combusted. 14 C-activities were determined by liquid scintillation counting. Total methyl bromide (bound and free) was equivalent 83-98ppm in whole unroasted beans 35 hours after treatment and aeration, and 31, 15 and 10ppm after 7, 42 and 70 days respectively in one set of experiments and 37, 53 and 42ppm after 76, 60 and 51 days in another set. Approximately 80% of the residue occurred in the shells which constitute only 12 to 13% of unroasted beans. 99% of the total residues appeared to be in chemically-bound form. Roasting reduced the total residues by 32 to 62% in nibs and 3.6 to 14% in shells. A striking effect of roasting was the occurrence in roasted nibs of residues as (extractable) carbon-14 (62-82% of the total residues compared to 16.5 - 27% in unroasted nibs). The bound residues behaved as methylated derivatives whilst the volatile fraction behaved as volatile aroma compounds formed by Maillard type reactions from the 14 C-labelled amino acides and sugars

  16. Free α-dicarbonyl compounds in coffee, barley coffee and soy sauce and effects of in vitro digestion.

    Science.gov (United States)

    Papetti, Adele; Mascherpa, Dora; Gazzani, Gabriella

    2014-12-01

    α-Dicarbonyl (α-DC) compounds were characterised in roasted (coffee, barley coffee) and in fermented (soy sauce) food matrices. Glyoxal (GO), methylglyoxal (MGO), diacetyl (DA) and 3-deoxyglucosone (3-DG) were found in all samples, and hydroxypyruvaldehyde and 5-hydroxypentane-2,3-dione in barley and soy. Cis and trans 3,4-dideoxyglucosone-3-ene (3,4-DGE) isomers and 4-glucosyl-5,6-dihydroxy-2-oxohexanal (4-G,3-DG) were found only in barley, and 3,4-DGE only in soy sauce with molasses. GO, MGO, and DA were quantified. Findings indicate that i) α-DC profiles depend on the food matrix and any technological treatments applied; ii) α-DC quantitation by HPLC requires matrix-specific, validated methods; iii) GO and MGO were the most abundant α-DCs; and iv) barley coffee was the matrix richest in α-DCs both qualitatively and quantitatively. In vitro simulated digestion reduced (coffee) or strongly increased (barley, soy sauce) free α-DC content. These findings suggest that α-DC bioavailability could actually depend not on food content but rather on reactions occurring during digestion. Copyright © 2014 Elsevier Ltd. All rights reserved.

  17. The influence of different types of preparation (espresso and brew) on coffee aroma and main bioactive constituents.

    Science.gov (United States)

    Caprioli, Giovanni; Cortese, Manuela; Sagratini, Gianni; Vittori, Sauro

    2015-01-01

    Coffee is one of the most popular hot drinks in the world; it may be prepared by several methods, but the most common forms are boiled (brew) and pressurized (espresso). Analytical studies on the substances responsible for the pleasant aroma of roasted coffee have been carried out for more than 100 years. Brew coffee and espresso coffee (EC) have a different and peculiar aroma profile, demonstrating the importance of the brewing process on the final product sensorial quality. Concerning bioactive compounds, the extraction mechanism plays a crucial role. The differences in the composition of coffee brew in chlorogenic acids and caffeine content is the result of the different procedures of coffee preparation. The aim of the present review is to detail how the brewing process affects coffee aroma and composition.

  18. Coffee induces breast cancer resistance protein expression in Caco-2 cells.

    Science.gov (United States)

    Isshiki, Marina; Umezawa, Kazuo; Tamura, Hiroomi

    2011-01-01

    Coffee is a beverage that is consumed world-wide on a daily basis and is known to induce a series of metabolic and pharmacological effects, especially in the digestive tract. However, little is known concerning the effects of coffee on transporters in the gastrointestinal tract. To elucidate the effect of coffee on intestinal transporters, we investigated its effect on expression of the breast cancer resistance protein (BCRP/ABCG2) in a human colorectal cancer cell line, Caco-2. Coffee induced BCRP gene expression in Caco-2 cells in a coffee-dose dependent manner. Coffee treatment of Caco-2 cells also increased the level of BCRP protein, which corresponded to induction of gene expression, and also increased cellular efflux activity, as judged by Hoechst33342 accumulation. None of the major constituents of coffee tested could induce BCRP gene expression. The constituent of coffee that mediated this induction was extractable with ethyl acetate and was produced during the roasting process. Dehydromethylepoxyquinomicin (DHMEQ), an inhibitor of nuclear factor (NF)-κB, inhibited coffee-mediated induction of BCRP gene expression, suggesting involvement of NF-κB in this induction. Our data suggest that daily consumption of coffee might induce BCRP expression in the gastrointestinal tract and may affect the bioavailability of BCRP substrates.

  19. Characterisation of AC1: a naturally decaffeinated coffee

    Directory of Open Access Journals (Sweden)

    Luciana Benjamim Benatti

    2012-01-01

    Full Text Available We compared the biochemical characteristics of the beans of a naturally decaffeinated Arabica coffee (AC1 discovered in 2004 with those of the widely grown Brazilian Arabica cultivar "Mundo Novo" (MN. Although we observed differences during fruit development, the contents of amino acids, organic acids, chlorogenic acids, soluble sugars and trigonelline were similar in the ripe fruits of AC1 and MN. AC1 beans accumulated theobromine, and caffeine was almost entirely absent. Tests on the supply of [2-14C] adenine and enzymatic analysis of theobromine synthase and caffeine synthase in the endosperm of AC1 confirmed that, as in the leaves, caffeine synthesis is blocked during the methylation of theobromine to caffeine. The quality of the final coffee beverage obtained from AC1 was similar to that of MN.

  20. Amounts of NPK removed from soil in harvested coffee berries as ...

    African Journals Online (AJOL)

    Monthly samples of ripened improved robusta coffee berries from compact and large growth forms from three locations, which are representative of the main ecological zones where coffee is grown in Ghana, were taken for 3 years. The pulp and parchment and beans were analysed for N, P and K contents. The amounts of ...

  1. Effect of cultivar and roasting technique on sensory quality of Bierzo roasted pepper.

    Science.gov (United States)

    Guerra, Marcos; Sanz, Miguel A; Valenciano, José B; Casquero, Pedro A

    2011-10-01

    Pepper (Capsicum annuum L.) is one of the main horticultural products in the world. Roasted pepper is a high quality transformed product in the Iberian Peninsula, and obtained the recognition of 'Protected Geographical Indication' (PGI) of 'Pimiento Asado del Bierzo' in 2002. Roasted pepper has been traditionally processed with a steel-sheet hob. However, there are no data available about the effect of roasting technique in the quality of roasted pepper. The objective of this work was to compare the sensory quality of roasted pepper using industrial roasting techniques. Sensory properties that showed significant differences between roasting techniques were colour, thickness and charred remains (appearance descriptors), bitterness (taste descriptor) and smokiness (after-taste descriptor). Higher value of descriptors such as colour, charred remains and smokiness for peppers elaborated in a rotary oven, helped roasted pepper to reach a higher level of overall quality, although rotary oven samples reached the lowest roast yield. Roasting technique, rather than landrace, had the greatest effect on the sensory quality of roasted pepper, so the rotary oven was the roasting technique that achieved the highest quality score. This will contribute to improve sensory quality and marketing of PGI 'Pimiento Asado del Bierzo' in high quality markets. Copyright © 2011 Society of Chemical Industry.

  2. Income Content of the World Coffee Exports Income Content of the World Coffee Exports

    Directory of Open Access Journals (Sweden)

    Orlando Monteiro da Silva

    2013-05-01

    Full Text Available Coffee is the most widely commercialized tropical product on the international market. The 2009/10 crop had an estimated value of $15.4 billion, with 93.4 million bags exported. According to the International Coffee Organization (ICO, 2011, the coffee sector employed  around 26 million people in 56 producing countries and over 100 exporting countries. But how would coffee products rank, in terms of income content, in relation to other commercialized products, and how have they evolved? To answer this question, the annual income content of 5,111 products exported by 167 countries from the period between 2000 and 2009, was calculated. Data from the UNCOMTRADE (2011, and “sophistication” indicators proposed by Hausmann and Rodrik (2003 who classify different products according to their productivity, were used. An emphasis was put on five coffee products (whole grain, roasted, decaffeinated, caffeinated, and soluble, showing the evolution of the number of exporting countries and of the “sophistication” index (income content, whose temporal variation was decomposed by the effects of competitiveness and income per capita changes. The results showed that non-roasted, non-decaffeinated, whole grain coffee is still the most commercialized product, but with the lowest income content of all coffee products, occupying the twenty-fourth worst position in terms of income content in 2009. The roasted, decaffeinated coffee presented the greatest income growth in the period, placing itself in the 3,309th position in 2009. The decomposition of the index showed that for coffee products with the most processing, the greatest cause of export sophistication growth was the Revealed Comparative Advantage effect. Products with the least amount of processing presented a loss in relative market share, with the addition of values to the production chain occurring outside those countries producing the raw materials.El café es el producto tropical m

  3. Simple Sequence Repeat Analysis of Selected NSIC-registered Coffee Varieties in the Philippines

    Directory of Open Access Journals (Sweden)

    Daisy May C. Santos

    2016-06-01

    Full Text Available Coffee (Coffea sp. is an important commercial crop worldwide. Three species of coffee are used as beverage, namely Coffea arabica, C. canephora, and C. liberica. Coffea arabica L. is the most cultivated among the three coffee species due to its taste quality, rich aroma, and low caffeine content. Despite its inferior taste and aroma, C. canephora Pierre ex A. Froehner, which has the highest caffeine content, is the second most widely cultivated because of its resistance to coffee diseases. On the other hand, C. liberica W.Bull ex Hierncomes is characterized by its very strong taste and flavor. The Philippines used to be a leading exporter of coffee until coffee rust destroyed the farms in Batangas, home of the famous Kapeng Barako. The country has been attempting to revive the coffee industry by focusing on the production of specialty coffee with registered varieties on the National Seed Industry Council (NSIC. Correct identification and isolation of pure coffee beans are the main factors that determine coffee’s market value. Local farms usually misidentify and mix coffee beans of different varieties, leading to the depreciation of their value. This study used simple sequence repeat (SSR markers to evaluate and distinguish Philippine NSIC-registered coffee species and varieties. The neighbor-joining tree generated using PAUP showed high bootstrap support, separating C. arabica, C. canephora, and C. liberica from each other. Among the twenty primer pairs used, seven were able to distinguish C. arabica, nine for C. liberica, and one for C. canephora.

  4. Isotopes as Tracers of the Hawaiian Coffee-Producing Regions

    Science.gov (United States)

    2011-01-01

    Green coffee bean isotopes have been used to trace the effects of different climatic and geological characteristics associated with the Hawaii islands. Isotope ratio mass spectrometry (IRMS) and inductively coupled plasma mass spectrometry ((MC)-ICP-SFMS and ICP-QMS) were applied to determine the isotopic composition of carbon (δ13C), nitrogen (δ15N), sulfur (δ34S), and oxygen (δ18O), the isotope abundance of strontium (87Sr/86Sr), and the concentrations of 30 different elements in 47 green coffees. The coffees were produced in five Hawaii regions: Hawaii, Kauai, Maui, Molokai, and Oahu. Results indicate that coffee plant seed isotopes reflect interactions between the coffee plant and the local environment. Accordingly, the obtained analytical fingerprinting could be used to discriminate between the different Hawaii regions studied. PMID:21838232

  5. Identification of potential hydrophobic properties of carbon layer from the coffee bean waste

    Science.gov (United States)

    Fitria, D.; Baroroh, L. A. Al; Destyorini, F.; Widayatno, W. B.; Amal, M. I.; Wismogroho, A. S.

    2018-03-01

    The significant increase of waste due to vast development of human civilization and industrialization has plunged humanity into various environmental issues. Nowadays, the concern on waste handling and conversion into more valuable material has become one of hot research topics. Biomass waste has great abundance with various types that can be utilized for many applications such as landfill, recycled-material, adsorbent, separation, catalysis, and so on. In this study, coffee bean waste (CBW) was used as a source to produce hydrophobic layer. The CBW was converted into amorphous carbon using simple carbonization method at 500 °C, dispersed in acetic acid and then mixed with polyvinyl alcohol (PVA) at low temperature heating. In order to investigate effects of composition on hydrophobicity properties, ratio of carbon and PVA was varied. In addition, acetic acid was used to evaluate effect of dispersant on hydrophobic properties. SEM analysis reveals unique morphology of carbon layer. The measurement of contact angle demonstrates that this unique morphology possesses comparable hydrophobicity with that of some well-known materials. Fourier transform infrared spectroscopy (FTIR) analysis confirms the effect of PVA bonding and carbon layer on its hydrophobicity.

  6. Yeasts are essential for cocoa bean fermentation.

    Science.gov (United States)

    Ho, Van Thi Thuy; Zhao, Jian; Fleet, Graham

    2014-03-17

    Cocoa beans (Theobroma cacao) are the major raw material for chocolate production and fermentation of the beans is essential for the development of chocolate flavor precursors. In this study, a novel approach was used to determine the role of yeasts in cocoa fermentation and their contribution to chocolate quality. Cocoa bean fermentations were conducted with the addition of 200ppm Natamycin to inhibit the growth of yeasts, and the resultant microbial ecology and metabolism, bean chemistry and chocolate quality were compared with those of normal (control) fermentations. The yeasts Hanseniaspora guilliermondii, Pichia kudriavzevii and Kluyveromyces marxianus, the lactic acid bacteria Lactobacillus plantarum and Lactobacillus fermentum and the acetic acid bacteria Acetobacter pasteurianus and Gluconobacter frateurii were the major species found in the control fermentation. In fermentations with the presence of Natamycin, the same bacterial species grew but yeast growth was inhibited. Physical and chemical analyses showed that beans fermented without yeasts had increased shell content, lower production of ethanol, higher alcohols and esters throughout fermentation and lesser presence of pyrazines in the roasted product. Quality tests revealed that beans fermented without yeasts were purplish-violet in color and not fully brown, and chocolate prepared from these beans tasted more acid and lacked characteristic chocolate flavor. Beans fermented with yeast growth were fully brown in color and gave chocolate with typical characters which were clearly preferred by sensory panels. Our findings demonstrate that yeast growth and activity were essential for cocoa bean fermentation and the development of chocolate characteristics. Crown Copyright © 2014. Published by Elsevier B.V. All rights reserved.

  7. Activity of some isoenzymatic systems in stored coffee grains

    Directory of Open Access Journals (Sweden)

    Reni Saath

    2014-02-01

    Full Text Available Considering the worldwide consumption of coffee, it is natural that throughout the history many people have dedicated the research to markers that contribute somehow on gauging its quality. This research aimed to evaluate the biochemical performance of arabica coffee during storage. Coffee in beans (natural and in parchment (pulped dried in concrete terrace and in dryer with heated air were packed in jute bags and stored in not controlled environmental conditions. Enzymatic activities of superoxide dismutase, catalase, peroxidase, polyphenoloxidase, esterase and lipoxygenase in coffee grains were evaluated at zero, three, six, nine and twelve months by means of electrophoresis. Independently of the drying method, the activity of isoenzymatic complexes highlighted deteriorative processes in stored grains of coffee. The treatments 60/40º C and 60º C used to reduce the water content imposed a greater stress condition, accelerated metabolism of natural coffee in the storage with decreased activity of defense mechanisms due to latent damage in these grains. Natural coffees are more sensible to high drying temperatures and its quality reduces faster than pulped coffee in the storage.

  8. Inhibitory effect of Coffea arabica bean in testosterone induced prostatic hyperplasia in Sprague-Dawley rats

    Directory of Open Access Journals (Sweden)

    Kristian Alfonso G. Cueto

    2016-05-01

    Full Text Available Benign prostatic hyperplasia (BPH has been described as the uncontrolled prostate gland growth which leads to difficulty in urination. One of the treatment of BPH is saw palmetto lipid extracts which has been shown to inhibit prostate 5 α-reductase and some of its components (lauric acid, myristic acid and oleic acid also inhibit the enzyme. Coffee was also rich in fatty acids namely linoleic acid, oleic acid and palmitic acid. The aim of this research is to investigate whether coffee is effective in preventing testosterone-induced prostatic hyperplasia in rats using testosterone propionate and estradiol valerate. After and before the induction, the rats were tested for prostate specific antigen (PSA . The condition of the prostate gland of the test animals were correlated with the results of the said test and in the histopathologic results. After 14 days of experimentation, animals in the test group significantly decreased their PSA levels as compared to the BPH group. The histomorphology showed that Coffea arabica bean oil inhibited testosterone propionate while estradiol valerate induced prostatic hyperplasia. These findings indicate that Coffee arabica bean oil effectively inhibited the development of BPH. With the proven safety of coffee oil, these findings strongly support the feasibility of using Coffea arabica bean oil therapeutically in treating BPH.

  9. Performance of coffee origin and genotype in organoleptic and physical quality of arabica coffee in North Sumatra Province of Indonesia

    Science.gov (United States)

    Malau, Sabam; Siagian, Albiner; Sirait, Bilter; Pandiangan, Samse

    2017-09-01

    The objective of this research was to determine effect of coffee origin and genotype on organoleptic and physical quality of Arabica coffea L. growing in North Sumatra. Seven districts treated as origins and 28 genotypes were chosen. The research was conducted with nested design with 3 factors. Organoleptic parameters were fragrance/aroma, flavor, aftertaste, acidity, body, uniformity, balance, clean cup, sweetness, overall and total score. Physical quality was green bean weight. The results revealed that origins affected significantly organoleptic quality. Coffee from Dairi showed the highest total score (90,82). Genotypes were significantly different in organoleptic quality. Genotype Da17, Da18, Da19, Da20 and Hu4 had the best total score (89,85 -91,68). Total score did not correlate with green bean weight but had positive correlation with altitude. Among organoleptic parameters, acidity was more significant for total score (r2 = 0,836). Altitude had more effect on acidity (r2 = 0,486).

  10. Fermentation of pulp from coffee production; Vergaerung von Pulpa aus der Kaffee-Produktion

    Energy Technology Data Exchange (ETDEWEB)

    Hofman, M.; Baier, U.

    2003-07-01

    Harvesting of coffee berries and production of dried coffee beans produces large amounts of solid wastes. Per ton of consumable coffee beans, roughly 2 tons of spent coffee pulp are wasted at the production facilities. Coffee pulp represents a valuable source of energy and can be used for anaerobic biogas production. In this study it was shown that coffee pulp can be anaerobically digested as a sole carbon source without further addition of co-substrates. No nutrient limitations and only a very moderate substrate inhibition have been found in concentrated pulp. The mesophilic biogas formation potential was found to be 0.38 m{sup 3} biogas per kg of organic matter. The anaerobic degradability was higher than 70%. In semi-continuously operated biogas reactors a high degradation of organics and a subsequent biogas production was shown at hydraulic detention times of 16 days. Methanization of fresh pulp is technically feasible in fully mixed tank reactors as well as in plug flow reactors. Due to the presence of easily degradable carbon sources, fresh pulp will quickly show microbiological growth. Storage in the presence of ambient oxygen will result in aerobic degradation of organics in parallel with energy loss. Additionally, anaerobic zones with methane emission will quickly occur. Therefore, it is recommended to store fresh pulp under oxygen free, lactic acid conditions (silage) until anaerobic treatment in the biogas reactor. (author)

  11. Impact of Variety and Agronomic Factors on Crude Protein and Total Lysine in Chicory; N(ε)-Carboxymethyl-lysine-Forming Potential during Drying and Roasting.

    Science.gov (United States)

    Loaëc, Grégory; Niquet-Léridon, Céline; Henry, Nicolas; Jacolot, Philippe; Jouquand, Céline; Janssens, Myriam; Hance, Philippe; Cadalen, Thierry; Hilbert, Jean-Louis; Desprez, Bruno; Tessier, Frédéric J

    2015-12-02

    During the heat treatment of coffee and its substitutes some compounds potentially deleterious to health are synthesized by the Maillard reaction. Among these, N(ε)-carboxymethyl-lysine (CML) was detected at high levels in coffee substitutes. The objective of this study was to evaluate the impact of changes in agricultural practice on the lysine content present in chicory roots and try to limit CML formation during roasting. Of the 24 varieties analyzed, small variations in lysine content were observed, 213 ± 8 mg/100 g dry matter (DM). The formation of lysine tested in five commercial varieties was affected by the nitrogen treatment with mean levels of 176 ± 2 mg/100 g DM when no fertilizer was added and 217 ± 7 mg/100 g DM with a nitrogen supply of 120 kg/ha. The lysine content of fresh roots was significantly correlated to the concentration of CML formed in roasted roots (r = 0.51; p < 0.0001; n = 76).

  12. Coffee induces vascular endothelial growth factor (VEGF) expression in human neuroblastama SH-SY5Y cells.

    Science.gov (United States)

    Kakio, Shota; Funakoshi-Tago, Megumi; Kobata, Kenji; Tamura, Hiroomi

    2017-07-01

    Recent evidence indicates that hypoxia-inducible vascular endothelial growth factor (VEGF) has neurotrophic and neuroprotective effects on neuronal and glial cells. On the other hand, recent epidemiological studies showed that daily coffee consumption has been associated with a lower risk of several neuronal disorders. Therefore, we investigated the effect of coffee on VEGF expression in human neuroblastoma SH-SY5Y cells. We found that even low concentration of coffee (coffee was attributed to the coffee-dependent inhibition of prolyl hydroxylation of HIF1α, which is essential for proteolytic degradation of HIF-1α. However, no inhibition was observed at the catalytic activity in vitro. Coffee component(s) responsible for the activation of HIF-1α was not major constituents such as caffeine, caffeic acid, chlorogenic acid, and trigonelline, but was found to emerge during roasting process. The active component(s) was extractable with ethyl acetate. Our results suggest that daily consumption of coffee may induce VEGF expression in neuronal cells. This might be related to protective effect of coffee on neural disorders such as Alzheimer's disease and Parkinson's disease.

  13. Effects of combined traditional processing methods on the nutritional quality of beans.

    Science.gov (United States)

    Nakitto, Aisha M; Muyonga, John H; Nakimbugwe, Dorothy

    2015-05-01

    Consumption of dry beans is limited by long cooking times thus high fuel requirement. The bioavailability of nutrients in beans is also limited due to presence of antinutrients such as phytates and tannins. Little research has been done on combined processing methods for production of nutritious fast cooking bean flour and the effect of combined treatments on nutritional quality of beans has not previously determined. The aim of this study was to reduce cooking time and enhance the nutritional value of dry beans. Specifically to: develop protocols for production of fast cooking bean flours and assess the effect of processing on the nutritional characteristics of the flours. Dry beans (K131 variety) were soaked for 12 h; sprouted for 48 h; dehulled and steamed for 25 and 15 min for whole and dehulled beans respectively or roasted at 170°C for 45 and 15 min for whole and dehulled beans respectively. Dehulling eliminated phytates and tannins and increased protein digestibility. In vitro protein digestibility and mineral (iron and zinc) extractability were negatively correlated with tannin and phytate content. Total available carbohydrates were highest in moist heat-treated bean flours. Overall, combined processing of beans improved the nutritional quality of dry beans and the resulting precooked flours need less cooking time compared to whole dry beans.

  14. Pattern recognition applied to mineral characterization of Brazilian coffees and sugar-cane spirits

    International Nuclear Information System (INIS)

    Fernandes, Andrea P.; Santos, Mirian C.; Lemos, Sherlan G.; Ferreira, Marcia M.C.; Nogueira, Ana Rita A.; Nobrega, Joaquim A.

    2005-01-01

    Aluminium, Ca, Cu, Fe, K, Mg, Mn, Na, Pb, S, Se, Si, Sn, Sr, and Zn were determined in coffee and sugar-cane spirit (cachaca) samples by axial viewing inductively coupled plasma optical emission spectrometry (ICP OES). Pattern recognition techniques such as principal component analysis and cluster analysis were applied to data sets in order to characterize samples with relation to their geographical origin and production mode (industrial or homemade and organically or conventionally produced). Attempts to correlate metal ion content with the geographical origin of coffee and the production mode (organic or conventional) of cachaca were not successful. Some differentiation was suggested for the geographical origin of cachaca of three regions (Northeast, Central, and South), and for coffee samples, related to the production mode. Clear separations were only obtained for differentiation between industrial and homemade cachacas, and between instant soluble and roasted coffees

  15. Agronomic evaluation of coffee tree “Mundo Novo” cv. in Minas Gerais State

    Directory of Open Access Journals (Sweden)

    Bruno de Souza Monte Raso

    2015-08-01

    Full Text Available Aiming of selecting generations of Arabic coffee plants adapted to different coffee regions of the state of Minas Gerais, experiments were conducted in the cities of Três Pontas, Campos Altos and Capelinha. Thirty three progenies from the “Mundo Novo” cv. were evaluated obtained by the genetic improving program of the coffee plants led by the Instituto Agronomico in Campinas. The experiments were carried out in randomized complete block design with four repetitions and six plants by parcel. The yield analysis were performed conjoint for the three sites and six crops. The adaptability and stability of the individual features were evaluated applying the methodology proposed by Annicchiarico (1992, estimating the Confidence Index (Ii and defining as environment the combination between each biennal and each place, that is, nine environments. The parameters fruit maturation stage, floating grains bean/ fruit and bean size were carried out considering the medium of the last two crops, in Três Pontas. The most promising are the IAC 2931, IAC 379-19, IAC 480, IAC 388-6-16 and IAC 379-19-2 because they showed higher stability in the environments and were among the most productive ones in the average of the nine environments, obtaining higher confidence indexes. The progenies IAC 515-8, IAC 501 12, IAC 464 15 have the best percentages of fruit maturation stage, floating grains bean/fruit and bean size.

  16. Volatile compounds profiles in unroasted Coffea arabica and Coffea canephora beans from different countries

    Directory of Open Access Journals (Sweden)

    Daniel KNYSAK

    Full Text Available Abstract Aroma is the most important factor in assessing the quality of coffee. The volatile compounds profile could be very important to confirm the authenticity of Coffea arabica. The study was carried out on two species of unroasted coffee beans: Coffea arabica from Colombia and Nepal and Coffea robusta from Uganda and Vietnam. Both Coffea arabica and Coffea canephora were imported to the country of analysis approximately 5 months prior to the research. Before the analysis, the coffee beans were kept in a sealed, dark container, at 21 °C. The tests were performed using an electronic nose. Its functioning is based on gas chromatography with two columns of different polarities in parallel and with 2 ultra sensitive Flame Ionization Detectors (FID. With multivariate statistics – Principal Components Analysis – it was possible to reduce the number of links and present them in two dimensions, which allowed for the unambiguous identification and assignment of samples to a particular species of coffee. By using an electronic nose, one can distinguish and group unroasted coffee beans’ flavours depending on the country of origin and species.

  17. Characteristics of Quality Profile and Agribusiness of Robusta Coffee in Tambora Mountainside, Sumbawa

    Directory of Open Access Journals (Sweden)

    Lya Aklimawati

    2014-08-01

    Full Text Available Coffee development in Indomesia by means of optimalizing local resources needs to be done for increasing national coffee production as well as for expanding domestic and international markets. These opportunities must be used to gain benefit as a strategic action for raising farmer’s prosperity. This study was aimed to observe physical quality and flavor profile of Robusta coffee from Tambora mountainside, and to identify agribusiness coffee system applied by the farmers, including problem identification at farmer’s level. This research was carried out at Pekat Subdistrict (Dompu District and Tambora Subdistrict (Bima District, West Nusa Tenggara Province. Direct observation and in-depth interviews were conducted in this study. Data collected consisted of primary and secondary data, as well as 11 green coffee samples from farmers to be analysed its physical quality and flavor profile. The number of respondents were nine stakeholders consisted of three farmers, two farmer group leaders, one field officer, one duty officer, one trader, and one large planter official. Respondents selection were based on convenience sampling method. The results showed that physical quality of coffee bean was belonged to Grade 4—6 (fair to poor quality, while broken beans shared the highest number of physical defects. Robusta coffee from Tambora mountainside performed good taste profile, that the coffee can be promoted to be fine Robusta by improving post harvest handling. Robusta coffee farming at Tambora mountainside was characterized by monoculture cropping system, average of land ownerships about 1 ha/household, and average productivity about 900—1,000 kg green coffee/ha/year. Major problems on Robusta coffee farming at Tambora mountainside consisted of lack of coffee plant maintenance as well as limited accessibility to financing and technology. Key words: agribusiness, physical quality, flavor, Robusta coffee, Tambora

  18. Dynamic of Arabica Coffee Marketing Organization in Ngada District:Progress Upon Implementing of Geographical Indication

    OpenAIRE

    Aklimawati, Lya

    2017-01-01

    Farmer organization has important role on coffee agribusiness development. Organization was positioned as a driving force on farmer economic activities, especially in strengthening partnership networks. Realizing the importance of organization, the aim of this research was to identify the coffee market structure in the scheme of Geographical Indication; to analyze the dynamic of coffee marketing organization at farmers level; and to analyze added value of wet parchment bean sales at the farme...

  19. Identification of predominant aroma components of raw, dry roasted and oil roasted almonds.

    Science.gov (United States)

    Erten, Edibe S; Cadwallader, Keith R

    2017-02-15

    Volatile components of raw, dry roasted and oil roasted almonds were isolated by solvent extraction/solvent-assisted flavor evaporation and predominant aroma compounds identified by gas chromatography-olfactometry (GCO) and aroma extract dilutions analysis (AEDA). Selected odorants were quantitated by GC-mass spectrometry and odor-activity values (OAVs) determined. Results of AEDA indicated that 1-octen-3-one and acetic acid were important aroma compounds in raw almonds. Those predominant in dry roasted almonds were methional, 2- and 3-methylbutanal, 2-acetyl-1-pyrroline and 2,3-pentanedione; whereas, in oil roasted almonds 4-hydroxy-2,5-dimethyl-3(2H)-furanone, 2,3-pentanedione, methional and 2-acetyl-1-pyrroline were the predominant aroma compounds. Overall, oil roasted almonds contained a greater number and higher abundance of aroma compounds than either raw or dry roasted almonds. The results of this study demonstrate the importance of lipid-derived volatile compounds in raw almond aroma. Meanwhile, in dry and oil roasted almonds, the predominant aroma compounds were derived via the Maillard reaction, lipid degradation/oxidation and sugar degradation. Copyright © 2016 Elsevier Ltd. All rights reserved.

  20. Solid waste management practices in wet coffee processing industries of Gidabo watershed, Ethiopia.

    Science.gov (United States)

    Ulsido, Mihret D; Li, Meng

    2016-07-01

    The financial and social contributions of coffee processing industries within most coffee export-based national economies like Ethiopia are generally high. The type and amount of waste produced and the waste management options adopted by these industries can have negative effects on the environment. This study investigated the solid waste management options adopted in wet coffee processing industries in the Gidabo watershed of Ethiopia. A field observation and assessment were made to identify whether the operational characteristics of the industries have any effect on the waste management options that were practiced. The investigation was conducted on 125 wet coffee processing industries about their solid waste handling techniques. Focus group discussion, structured questionnaires, key informant interview and transect walks are some of the tools employed during the investigation. Two major types of wastes, namely hull-bean-pulp blended solid waste and wastewater rich in dissolved and suspended solids were generated in the industries. Wet mills, on average, released 20.69% green coffee bean, 18.58% water and 60.74% pulp by weight. Even though these wastes are rich in organic matter and recyclables; the most favoured solid waste management options in the watershed were disposal (50.4%) and industrial or household composting (49.6%). Laxity and impulsive decision are the driving motives behind solid waste management in Gidabo watershed. Therefore, to reduce possible contamination of the environment, wastes generated during the processing of red coffee cherries, such as coffee wet mill solid wastes, should be handled properly and effectively through maximisation of their benefits with minimised losses. © The Author(s) 2016.

  1. Melhoramento do cafeeiro: XXIX - Produtividade de cafeeiros de porte reduzido Coffee breeding: XXIX - Productivity of dwarf coffee cultivars

    Directory of Open Access Journals (Sweden)

    C.S. Novaes Antunes

    1964-01-01

    Full Text Available Os cultivares de porte pequeno mais promissores da coleção de cafeeiros da Seção de Genética foram plantados em um ensaio comparativo, instalado em 1954, em Campinas. Os dados de sete anos de colheitas dêsse ensaio revelaram que a progênie de prefixo C 1039-48 do cultivar 'São Bernardo' foi a de melhor produção, e a de prefixo C 1034-4 'San Ramon', a de produção mais reduzida. Outras observações foram efetuadas atinentes à altura das plantas, resistência à geada, tipos de sementes produzidas e tamanho das sementes do tipo chato, analisadas pela peneira média, a fim de melhor caracterizar êsses cultivares. Os resultados colhidos dão informações úteis para o trabalho de melhoramento, indicando plantas e progênies a serem utilizadas principalmente nas hibridações com outros cultivares selecionados.The increasing cost of labor is leading the breeders to select coffee strains with low height which give high yield per area and facilitate the harvesting operation. The present paper refers to a trial established to compare the yielding ability of twelve dwarf coffee progenies of 'Caturra Amarelo', 'Caturra Vermelho', 'San Ramon', 'San Ramon x Bourbon', 'San Ramon x Maragogipe' and 'São Bernardo'. After seven consecutive harvests the total weight of coffee cherries was analysed. It was found that only the progeny 'São Bernardo' - C 1039-48 had a significant higher yield than the tester 'Caturra Vermelho' - C 477-8. The two 'Caturra Amarelo' progenies were in the same group of C 1039-48. Small variation was noticed in connection with bean size and percentages of flat, peaberry and elephant beans. The progenies of cultivar 'São Bernardo' had the largest beans and the highest percentages of normal flat beans. Concerning frost resistance some variation was observed in the susceptibility of the progenies to low temperatures. Only the progeny C 1036-36 revealed to be resistant. The best plants selected in this trial will be used in

  2. Urinary Excretion of Niacin Metabolites in Humans After Coffee Consumption.

    Science.gov (United States)

    Kremer, Jonathan Isaak; Gömpel, Katharina; Bakuradze, Tamara; Eisenbrand, Gerhard; Richling, Elke

    2018-04-01

    Coffee is a major natural source of niacin in the human diet, as it is formed during coffee roasting from the alkaloid trigonelline. The intention of our study was to monitor the urinary excretion of niacin metabolites after coffee consumption under controlled diet. We performed a 4-day human intervention study on the excretion of major niacin metabolites in the urine of volunteers after ingestion of 500 mL regular coffee containing 34.8 μmol nicotinic acid (NA) and 0.58 μmol nicotinamide (NAM). In addition to NA and NAM, the metabolites N 1 -methylnicotinamide (NMNAM), N 1 -methyl-2-pyridone-5-carboxamide (2-Py), and nicotinuric acid (NUA) were identified and quantified in the collected urine samples by stable isotope dilution analysis (SIVA) using HPLC-ESI-MS/MS. Rapid urinary excretion was observed for the main metabolites (NA, NAM, NMNAM, and 2-Py), with t max values within the first hour after ingestion. NUA appeared in traces even more rapidly. In sum, 972 nmol h -1 of NA, NAM, NMNAM, and 2-Py were excreted within 12 h after coffee consumption, corresponding to 6% of the ingested NA and NAM. The results indicate regular coffee consumption to be a source of niacin in human diet. © 2018 The Authors. Published by WILEY-VCH Verlag GmbH & Co. KGaA, Weinheim.

  3. Qualidade de grãos de café beneficiados em resposta à adubação potássica Potassium fertilization and the quality of processed coffee beans

    Directory of Open Access Journals (Sweden)

    Enilson de Barros Silva

    2002-03-01

    Full Text Available O clima e o solo tem elevada influência na qualidade dos grãos de café (Coffea arabica L. beneficiado. Foram instalados dois experimentos sobre latossolo (Latossolo Vermelho distroférrico e Latossolo Vermelho-Amarelo distrófico com o objetivo de verificar a qualidade dos grãos de café beneficiados submetidos à adubação potássica em duas condições edafoclimáticas. Em ambos os locais, os experimentos foram delineados em blocos casualizados, em esquema de parcelas subdivididas, utilizando-se três fontes de K: cloreto de potássio (KCl, sulfato de potássio (K2SO4 e nitrato de potássio (KNO3 nas parcelas e quatro doses de K (0, 100, 200 e 400 kg ha-1 aplicadas nas subparcelas com quatro repetições. Usou-se nos experimentos o cultivar Catuaí Vermelho no espaçamento 3,5 x 0,7 m, com uma planta por cova. As avaliações foram: atividade enzimática da polifenoloxidase, índice de coloração e açúcares totais. Os valores das características qualitativas dos grãos mostraram que a fonte KCl teve uma resposta inferior em termos de qualidade dos grãos em relação às fontes K2SO4 e KNO3. Estas últimas fontes tiveram melhor resposta quando aplicadas nas condições de São Sebastião do Paraíso do que nas de Patrocínio. Em termos de doses aplicadas, os melhores resultados para qualidade dos grãos foram obtidos com as doses de 200 kg de K ha-1 na forma de KCl e K2SO4 e 100 kg de K ha-1 na forma de KNO3.Climate and soil strongly influence the quality of processed coffee (Coffea arabica L. beans. This work studied the influence of potassium fertilization on the quality of processed coffee beans grown on two Oxisols (Rhodic Acrudox and Xanthic Acrustox. Trials were set up in a completely randomized split plot block design, to test the influence of three sources and four potassium rates - potassium chloride (KCl, potassium sulphate (K2SO4 and potassium nitrate (KNO3 at 0; 100; 200 and 400 kg ha-1, applied to plants of cv. Catua

  4. Exposure to lead from intake of coffee

    DEFF Research Database (Denmark)

    Hansen, Max; Sloth, Jens Jørgen; Rasmussen, Rie Romme

    Food and beverages is one of the primary sources of intake of and exposure to lead, with beverages accounting for almost 50%. Previous studies from Denmark have estimated that the intake of lead from coffee is very high and may contribute to up to 20% of the total lead intake from food and bevera......Food and beverages is one of the primary sources of intake of and exposure to lead, with beverages accounting for almost 50%. Previous studies from Denmark have estimated that the intake of lead from coffee is very high and may contribute to up to 20% of the total lead intake from food...... and beverages. This estimate is, however, based on older, non-published data. In the current project extensive chemical analyses of coffee beans, drinking water and ready-to-drink coffee have been performed. The results hereof have been compared to calculations of the total intake of lead from food...... and beverages. The results show that the intake of lead from coffee is considerably lower than previously estimated and account for 4.2% and 3.3% of the total lead intake from food and beverages for Danish men and women, respectively. It can generally be concluded that the intake of lead from coffee is low...

  5. Coffee consumption and human health--beneficial or detrimental?--Mechanisms for effects of coffee consumption on different risk factors for cardiovascular disease and type 2 diabetes mellitus.

    Science.gov (United States)

    Ranheim, Trine; Halvorsen, Bente

    2005-03-01

    Coffee is probably the most frequently ingested beverage worldwide. Especially Scandinavia has a high prevalence of coffee-drinkers, and they traditionally make their coffee by boiling ground coffee beans and water. Because of its consumption in most countries in the world, it is interesting, from both a public and a scientific perspective, to discuss its potential benefits or adverse aspects in relation to especially two main health problems, namely cardiovascular disease and type 2 diabetes mellitus. Epidemiological studies suggest that consumption of boiled coffee is associated with elevated risk for cardiovascular disease. This is mainly due to the two diterpenes identified in the lipid fraction of coffee grounds, cafestol and kahweol. These compounds promote increased plasma concentration of cholesterol in humans. Coffee is also a rich source of many other ingredients that may contribute to its biological activity, like heterocyclic compounds that exhibit strong antioxidant activity. Based on the literature reviewed, it is apparent that moderate daily filtered, coffee intake is not associated with any adverse effects on cardiovascular outcome. On the contrary, the data shows that coffee has a significant antioxidant activity, and may have an inverse association with the risk of type 2 diabetes mellitus.

  6. Espresso beverages of pure origin coffee: mineral characterization, contribution for mineral intake and geographical discrimination.

    Science.gov (United States)

    Oliveira, Marta; Ramos, Sandra; Delerue-Matos, Cristina; Morais, Simone

    2015-06-15

    Espresso coffee beverages prepared from pure origin roasted ground coffees from the major world growing regions (Brazil, Ethiopia, Colombia, India, Mexico, Honduras, Guatemala, Papua New Guinea, Kenya, Cuba, Timor, Mussulo and China) were characterized and compared in terms of their mineral content. Regular consumption of one cup of espresso contributes to a daily mineral intake varying from 0.002% (sodium; Central America) to 8.73% (potassium; Asia). The mineral profiles of the espresso beverages revealed significant inter- and intra-continental differences. South American pure origin coffees are on average richer in the analyzed elements except for calcium, while samples from Central America have generally lower mineral amounts (except for manganese). Manganese displayed significant differences (pworld coffee producers were achieved by applying canonical discriminant analysis. Manganese and calcium were found to be the best chemical descriptors for origin. Copyright © 2015 Elsevier Ltd. All rights reserved.

  7. Crude ethanolic extract from spent coffee grounds: Volatile and functional properties.

    Science.gov (United States)

    Page, Julio C; Arruda, Neusa P; Freitas, Suely P

    2017-11-01

    Espresso capsule consumption and spent coffee ground (SCG) generation have increased, and the present study was undertaken to evaluate the volatile profile (VP), the antioxidant activity (AA) and the sun protection factor (SPF) of the Crude ethanolic extract obtained from the SCG in capsules. The extract yield was superior to the ether yield because a higher unsaponifiable matter (U.M.) amount was recovered by ethanol. The obtained VP (70 compounds) was typical of roasted coffee oil. Furthermore, chemometric analysis using principal components (PCA) discriminated the extracts and grouped the replicates for each sample, which showed the repeatability of the extraction process. The AA ranged from 18.4 to 23.6 (mg extract mg DPPH -1 ) and the SPF from 2.27 to 2.76. The combination of the coffee VP, AA and SPF gave the espresso SCG's crude ethanolicextract, desirable properties that can be used in cosmetic and food industries. Copyright © 2017 Elsevier Ltd. All rights reserved.

  8. Interactions of green coffee bean phenolics with wheat bread matrix in a model of simulated in vitro digestion.

    Science.gov (United States)

    Świeca, Michał; Gawlik-Dziki, Urszula; Sęczyk, Łukasz; Dziki, Dariusz; Sikora, Małgorzata

    2018-08-30

    Interactions of phenolics from green coffee bean flour (GCS) with the matrix of wheat bread have been studied employing direct (electrophoretic and chromatographic techniques) and indirect tests (nutrient digestibility). According to the chromatograms of digests, the antiradical activity of enriched bread was exhibited by free phenolics. An increase the area of chromatograms and some additional peaks observed for enriched bread may confirm some interactions of proteins with phenolics. The electrophoretic profile of these extracts showed that the band corresponding to a protein with molecular mass of 38 kDA had much higher intensity in enriched bread. Electrophoretic analysis of pellets remaining after digestion revealed GCS dose-dependent differences in bands corresponding to proteins with molecular masses of 52 kDa and 23 kDa. The relative digestibility of both starch and proteins was slightly decreased by addition of GCS; however, these changes did not exceed 10%, which justifies the use of this functional material. Copyright © 2018 Elsevier Ltd. All rights reserved.

  9. CARACTERIZACIÓN DE CAFÉ CEREZA EMPLEANDO TÉCNICAS DE VISIÓN ARTIFICIAL AN ARTIFICIAL VISION SYSTEM FOR CLASSIFICATION OF COFFEE BEANS

    Directory of Open Access Journals (Sweden)

    Zulma Liliana Sandoval Niño

    2007-12-01

    Full Text Available Se desarrolló un sistema de visión artificial para la clasificación de frutos de café en once categorías dependiendo de su estado de madurez. Para la descripción de la forma, el color y la textura de cada fruto de café se extrajeron 208 características. La reducción del conjunto de características de 208 a 9 se hizo con base en los resultados de dos métodos de selección de características, uno univariado y otro multivariado. Las características seleccionadas corresponden a 4 características de textura, 3 de color y 2 de forma. Este conjunto final de características se evaluó en dos técnicas de clasificación: Bayesiano y redes neuronales. Con el clasificador Bayesiano se obtuvo un error de clasificación del 5,43% y requirió un tiempo de clasificación de 5,5 ms, mientras que usando redes neuronales el error de clasificación fue de 7,46%, pero disminuyó el tiempo de clasificación a 0,8 ms.An artificial vision system for classification of coffee beans, in eleven categories, according to its state of maturity was developed. The description of the coffee beans was done by using 208 characteristics (form, color and texture characteristics. The reduction of the set of characteristics from 208 to 9 was done by using two methods of characteristic selection. The final set of characteristics is composed by 4 texture characteristics, 3 color characteristics and 2 shape characteristics. This final set was evaluated in two classifiers: The Bayesian and a neuronal networks classifier. The classification error obtained by the Bayesian classifier was 5,43%, it required 5,5 ms for the classification process, while the error obtained by neuronal networks classifier was 7,46% and the classification time decreased to 0,8 ms.

  10. Ochratoxin A in Brazilian green coffee

    Directory of Open Access Journals (Sweden)

    LEONI Luís A.B.

    2001-01-01

    Full Text Available Ochratoxin A is a nephrotoxic, teratogenic and imunotoxic compound produced by Aspergillus and Penicillium spp. It is a suspected carcinogen to humans and it is carcinogenic to rats. Recently it has drawn attention because it has been found in coffee and it has been the object of regulation by coffee importing countries. Brazil is the largest coffee producing country and its largest consumer. In order to conduct an initial assessment of the situation of the coffee produced in the country and offered to its population, one hundred and thirty two samples of Brazilian green coffee from 5 producing states (Minas Gerais, Paraná, São Paulo, Espírito Santo and Bahia and destined for the home market, were collected at sales points at the cities of Londrina and Santos, Brazil, and analyzed for ochratoxin A. The toxin was isolated in immunoaffinity columns and quantified by HPLC with florescence detection. The limit of detection was 0.7ng/g and the average RSD for duplicates of the samples was 11%. Twenty seven samples were found contaminated with the toxin and the average concentration for the contaminated samples was 7.1ng/g ochratoxin A. Neither the total number of defects nor the number of specific defects according to the Brazilian coffee classification system (black, partly -- black, sour, stinkers-black, stinkers-green, pod beans showed any relation to the contamination of the samples with ochratoxin A.

  11. P Status In Andisol And P Content In Arabica Coffee Seedling Leaves Due To The Application Of Phosphate Providing Microorganisms And Organic Matters In Bener Meriah District

    Directory of Open Access Journals (Sweden)

    Hifnalisa

    2017-09-01

    Full Text Available Bener Meriah district is one of the arabica coffee producing regions in Indonesia. Most of arabica coffee in Bener Meriah district grown on Andisol. Generally the availability of P in Andisol is very low. Phosphate providing microorganisms and organic matters can be used to increase Andisol P availability. The objective of this study was to examine the effect of the application of phosphate providing microorganisms and organic matters on P status in Andisol and P content in arabica coffee seedlings leaves in Bener Meriah district. The experiment used a randomized block design that consisted of two factors. Factor I was the application of phosphate providing microorganisms consisting of without microorganisms Glomus sp. Kurthia sp. Corynebacterium sp. and Listeria sp. Factor II was the application of organic matters consisting of T. diversifolia and coffee bean skins. The results of the study showed that Glomus sp. Kurthia sp. Corynebacterium sp. and Listeria sp. decreased soil P-retention by 2.38 5.12 7.48 9.17 respectively increased soil P-available by 24.85 36.03 52.79 77.33 respectively and increased P-content in the arabica coffee seedling leaves by 22.22 33.33 37.0372.27 respectively compared to without the application of microorganisms. The application of coffee bean skins resulted in lower soil P-retention higher soil P-available and P-content in arabica coffee seedling leaves than T. diversifolia. The application of Listeria sp.-coffee bean skins resulted in the lowest soil P-retention the highest soil P-available and P-content in arabica coffee seedlings leaves.

  12. Molybdenum dioxide-molybdenite roasting

    International Nuclear Information System (INIS)

    Sabacky, B.J.; Hepworth, M.T.

    1984-01-01

    A process is disclosed for roasting molybdenite concentrates directly to molybdenum dioxide. The process comprises establishing a roasting zone having a temperature of about 700 0 C. to about 800 0 C., introducing into the roasting zone particulate molybdenum dioxide and molybdenite in a weight ratio of at least about 2:1 along with an oxygen-containing gas in amount sufficient to oxidize the sulfur content of the molybdenite to molybdenum dioxide

  13. Potential of volatile compounds produced by fungi to influence sensory quality of coffee beverage

    DEFF Research Database (Denmark)

    Iamanaka, B. T.; Teixeira, A. A.; Teixeira, A. R. R.

    2014-01-01

    Fungi are known producers of a large number of volatile compounds (VCs). Several VCs such as 2,4,6 trichloroanisole (TCA), geosmin and terpenes have been found in coffee beverages, and these compounds can be responsible for off-flavor development. However, few studies have related the fungal...... contamination of coffee with the sensory characteristics of the beverage. The aim of this research was to investigate the production of VCs by fungi isolated from coffee and their potential as modifiers of the sensory coffee beverage quality. Three species were isolated from coffee from the southwest of São...... Paulo state and selected for the study: Penicillium brevicompactum, Aspergillus luchuensis (belonging to section Nigri) and Penicillium sp. nov. (related to Penicillium crustosum). VCs produced by the fungal inoculated in raw coffee beans were extracted and tentatively identified by SPME...

  14. The Climate Change and Rwandan Coffee Sector

    Directory of Open Access Journals (Sweden)

    Fidele Hakorimana

    2017-10-01

    Full Text Available This paper provides a detailed overview of the current situation of the coffee sector in the Rwandan economy and identifies the possible challenges that the sector is currently facing. The study has identified the economic and the livelihood indicators for farmers who are engaged in coffee production and also gives the Rwandan coffee sector’ situation and its position in the global coffee market. Also, the research has found out that in Rwanda, nearly 500,000 farmers produce coffee along with other crops, notably beans, savory banana and corn and found out that in 2012, coffee accounted for almost 30 percent of Rwanda’s total export revenue. On the other hand, the study revealed that the sector throughout all the coffee production process, has undergone different challenges especially climate change as it is reported by the Ministry of Agriculture and Animal resources. A low yield was reported in 2007 and climate variability was quoted among the causes. Insufficient rainfall in the last three months of 2006 (the period of coffee flowering proceeding the short dry season in the first two months of 2007 was recorded. The reduced rainfall was also poorly distributed across coffee growing regions in Rwanda. In addition, the research revealed that even though the area under coffee production is increasing, the coffee production is decreasing due to unexpected climate change and variability in current years and also the improper use of chemical fertilizers by coffee farmers is very critical. The study concluded that adding value to the coffee supply chain of Rwanda is adding direct economic benefits and important indirect social benefits to the lives of individuals and to the health of communities in Rwanda. Moreover, more effort should continue to raise the profile of the Rwandan coffee sector suggesting that proper use of chemical fertilizers, solid marketing channels and climate change adaptations measures would be the fair ways of making the

  15. Bioethanol Quality Improvement of Coffee Fruit Leather

    Directory of Open Access Journals (Sweden)

    Edahwati Luluk

    2016-01-01

    Full Text Available Recently, Indonesia’s dependence on petroleum is to be reduced and even eliminated. To overcome the problem of finding the needed alternative materials that can produce ethanol, in this case as a substitute material or a transport fuel mix, boosting the octane number, and gasoline ethanol (gasohol can be conducted. In the red coffee processing (cooking that will produce 65% and 35% of coffee beans, coffee leather waste is a source of organic material with fairly high cellulose content of 46.82%, 3.01% of pectin and 7.68% of lignin. In this case, its existence is abundant in Indonesia and optimally utilized. During the coffee fruit peeling, the peel waste is only used as a mixture of animal feed or simply left to rot. The purpose of this study was to produce and improve the quality of the fruit skin of bioethanol from coffee cellulose. However, to improve the quality of bioethanol, the production of the lignin content in the skin of the coffee fruit should be eliminated or reduced. Hydrolysis process using organosolve method is expected to improve the quality of bioethanol produced. In particular, the use of enzyme Saccharomyces and Zymmomonas will change the resulting sugar into bioethanol. On one hand, by using batch distillation process for 8 hours with Saccharomyces, bioethanol obtains high purity which is 39.79%; on the other hand, by using the same batch distillation process with Zymmomonas, the bioethanol obtains 38.78%.

  16. Ecosystem Service of Shade Trees on Nutrient Cycling and Productivity of Coffee Agro-ecosystems

    Directory of Open Access Journals (Sweden)

    Rusdi Evizal

    2009-05-01

    Full Text Available Shade trees are significant in certification scheme of sustainable coffee production. They play an importance role on ecosystem functioning. This research is aimed to study ecosystem service of shade trees in some coffee agro-ecosystems particularly on nutrient cycling and land productivity. Four agro-ecosys tems of Robusta coffee (Coffea canephora, namely sun coffee (without shade trees, coffee shaded by Michelia champaca, coffee shaded by Gliricidia sepium, and coffee shaded by Erythrina indica are evaluated during 2007—2008. Smallholder coffee plantation in Sumberjaya Subdistrict, West Lampung, which managed under local standard were employed using Randomized Complete Block Design with 3 replications. The result showed that litter fall dynamic from shade trees and from coffee trees was influenced by rainfall. Shade trees decreased weed biomass while increased litter fall production. In dry season, shade trees decreased litter fall from coffee shaded by M. champaca. G. sepium and E. indica shaded coffee showed higher yield than sun coffee and M. champaca shaded coffee. Except for M. champaca shaded coffee, yield had positive correlation (r = 0.99 with litter fall production and had negative correlation (r = —0.82 with weed biomass production. Biomass production (litter fall + weed of sun coffee and shaded coffee was not significantly different. Litter fall of shade trees had significance on nutrient cycle mainly to balance the lost of nitrogen in coffee bean harvesting.Key Words: Coffea canephora, Michelia champaca, Gliricidia sepium, Erythrina indica, litter production, nutrient cycle, coffee yield.

  17. Feeding differently processed soya bean. Part 2. An assessment of haematological responses in the chicken.

    Science.gov (United States)

    Aletor, V A; Egberongbe, O

    1992-01-01

    The use of differently processed soya bean as a major source of dietary protein was evaluated in a haematological study using broiler chickens in which groundnut cake (GNC), raw soya bean (RSB), roasted soya bean (RtSB), cooked soya bean (CSB) and soya bean oil cake (SBC) were fed on equi-protein basis. The results showed that: 1. Red blood cell (RBC) count and haemoglobin content of blood significantly (P less than 0.05) increased in chicks fed RSB relative to the other soya bean diets. Feeding differently processed soya bean significantly (P less than 0.05) influenced mean cell haemoglobin (MCH) and mean corpuscular volume (MCV) while the mean corpuscular haemoglobin concentration (MCHC) was not significantly influenced. 2. Both the total white blood cell (WBC) count and the monocytes were significantly (P less than 0.05) influenced by the dietary treatments. Chicks fed processed soya bean generally had higher number of monocytes. 3. Physical properties determined were specific gravity and erythrocyte sedimentation rate. The latter was significantly (P less than 0.05) lower in all the processed soya bean-fed chicks. 4. Minerals determined in blood were Na, K, Ca, Mg, Fe, Cu and P. Of all these, chicks fed RSB had significantly (P less than 0.01) lower levels of blood Mg and marked decrease in Ca.

  18. Feeding value of whole raw soya beans as a protein supplement for beef cattle consuming low-quality forages.

    Science.gov (United States)

    Arelovich, H M; Lagrange, S; Torre, R; Martinez, M F; Laborde, H E

    2018-02-01

    Experiments (Exp) I and II were conducted to compare raw whole soya beans (WSB), roasted (rWSB) or other protein sources as supplements of low-quality forages fed ad libitum to beef cattle, upon DM intake (DMI), ruminal and blood parameters, and animal performance. Exp I: treatments for wheat straw fed to four ruminally cannulated steers were (i) Control-WS: no supplement; (ii) WSB-WS: whole soya beans; (iii) rWSB-WS: roasted WSB; and (iv) SBM-WS: soybean meal-wheat midds mixture; all fed at 1.4 kg DM/day. Exp II: 12 steers grazed deferred grain sorghum (DS) receiving these treatments: (i) Control-DS: no supplement; (ii) WSB-DS: 1.26 kg DM/day whole soya beans; and (iii) SFM-DS: 1.35 kg DM/day of sunflower meal. In Exp I, WS DMI resulted 47, 52 and 41% greater for WSB-WS, rWSB-WS and SBM-WS, respectively, than Control-WS (p < .05). In Exp II, the DMI of DS was unaffected by supplementation; a substitution of DS by supplement was found for WSB-DS (p < .05); however, total diet and digestible DMI increased with supplementation (p < .05). Rumen pH in Exp I remained unaffected by supplementation, but N-NH 3 as well as blood urea-N in Exp II increased (p < .05). In Exp II, average daily weight gains improved similarly with both supplements compared with Control-DS. Additionally, feed-to-gain ratio decreased (p < .05), being lower for WSB-DS (8.3) vs. SFM-DS (9.9). Roasting effects of WSB as a supplement for low-quality forages were not detected, and all protein sources increased total diet DMI and forage utilization. Only moderate cattle weight gains could be expected for unsupplemented DS. © 2017 Blackwell Verlag GmbH.

  19. Our Everyday Cup of Coffee: The Chemistry behind Its Magic

    Science.gov (United States)

    Petracco, Marino

    2005-08-01

    Coffee beverages are so popular all over the world that there is hardly any need to describe them. But underlying this seemingly commonplace beverage there is a whole realm worth serious scientific study. The complexity of the raw seed matrix, made even more intricate when roasted, requires a deep understanding of its chemical nature. While coffee is not consumed for nutritional purposes, it is appreciated for its taste appeal along with its stimulating effects on mental and physical activity. The attention to quality is of paramount importance to both of these aspects to supply the customers with a pleasant and wholesome product. The chemical approach to the sensory sphere has seen the development of increasingly sophisticated analytical methods where the parts per billion of volatile aromas are not the ultimate frontier of detection limits. In spite of the progress of instrumental techniques, the cup-testing approach still remains the final assessment tool to obtain the approval for choosing the right plant and for conveying the product to the market. This is even truer when espresso, the fashionable type of coffee brewing methods, is considered.

  20. Furanic compounds and furfural in different coffee products by headspace liquid-phase micro-extraction followed by gas chromatography-mass spectrometry: survey and effect of brewing procedures.

    Science.gov (United States)

    Chaichi, Maryam; Ghasemzadeh-Mohammadi, Vahid; Hashemi, Maryam; Mohammadi, Abdorreza

    2015-01-01

    In this study, the levels of furan, 2-methylfuran, 2,5-dimethylfuran, vinyl furan, 2-methoxymethyl-furan and furfural in different coffee products were evaluated. Simultaneous determination of these six furanic compounds was performed by a head space liquid-phase micro-extraction (HS-LPME) method. A total of 67 coffee powder samples were analysed. The effects of boiling and espresso-making procedures on the levels of furanic compounds were investigated. The results showed that different types of coffee samples contained different concentrations of furanic compounds, due to the various processing conditions such as temperature, degree of roasting and fineness of grind. Among the different coffee samples, the highest level of furan (6320 µg kg⁻¹) was detected in ground coffee, while coffee-mix samples showed the lowest furan concentration (10 µg kg⁻¹). Levels in brewed coffees indicated that, except for furfural, brewing by an espresso machine caused significant loss of furanic compounds.

  1. Seed-Specific Stable Expression of the α-AI1 Inhibitor in Coffee Grains and the In Vivo Implications for the Development of the Coffee Berry Borer.

    Science.gov (United States)

    Albuquerque, Érika V S; Bezerra, Caroline A; Romero, Juan V; Valencia, Jorge W A; Valencia-Jiménez, Arnubio; Pimenta, Lucas M; Barbosa, Aulus E A D; Silva, Maria C M; Meneguim, Ana M; Sá, Maria Eugênia L; Engler, Gilbert; de Almeida-Engler, Janice; Fernandez, Diana; Grossi-de-Sá, Maria F

    Genetic transformation of coffee ( Coffea spp.), the second most traded commodity worldwide, is an alternative approach to introducing features that cannot be introgressed by traditional crossings. The transgenic stability, heritability and quantitative and spatial expression patterns of the seed-specific promoter phytohemagglutinin (PHA-L) from Phaseolus vulgaris were characterized in genetically modified C. arabica expressing the α-amylase inhibitor-1 ( α-AI1 ) gene. The α-AI1 inhibitor shows considerable activity toward digestive enzymes of the coffee berry borer (CBB) Hypothenemus hampei . This insect pest expends its life cycle almost entirely in coffee berries. Transgene containment in the fruit is important to meeting food and environmental safety requirements for releasing genetically modified (GM) crops. PCR analysis of T2 coffee plants showed a Mendelian single-copy segregation pattern. Ectopic transgene expression was only detected in coffee grains, as demonstrated by reverse transcription-PCR analysis of different plant tissues. An intense immunocytochemical signal associated with α-AI1 protein expression was localized to endospermic cells. In addition, a delay in the larval development of CBB was observed after challenging transgenic coffee seeds with the insect. These results indicate that the PHA-L promoter might be a useful tool in coffee for the seed-specific expression of genes related to coffee bean productivity, quality and pest protection. The biotechnological applicability of the α-AI1 gene for controlling CBB is also discussed. This work is the first report showing a seed-specific transgene expression in coffee plants.

  2. Determination of roasted pistachio (Pistacia vera L.) key odorants by headspace solid-phase microextraction and gas chromatography-olfactometry.

    Science.gov (United States)

    Aceña, Laura; Vera, Luciano; Guasch, Josep; Busto, Olga; Mestres, Montserrat

    2011-03-23

    Key odorants in roasted pistachio nuts have been determined for the first time. Two different pistachio varieties (Fandooghi and Kerman) have been analyzed by means of headspace solid-phase microextraction (HS-SPME) and gas chromatography-olfactometry (GCO). The aroma extract dilution analyses (AEDA) applied have revealed 46 and 41 odor-active regions with a flavor dilution (FD) factor≥64 for the Fandooghi and the Kerman varieties, respectively, and 39 of them were related to precisely identified compounds. These included esters, pyrazines, aldehydes, acids, furans, and phenols. The results show that the Fandooghi variety presents, not only more odor-active regions but also higher FD factors than the Kerman variety that can lead to the conclusion that the first variety has a richer aromatic profile than the second one. The descriptive sensory analysis (DSA) showed that the roasted, chocolate/coffee, and nutty attributes were rated significantly higher in the Fandooghi variety, whereas the green attribute was significantly higher in the Kerman one.

  3. Optimization of microwave roasting of almond (Prunus dulcis)

    Science.gov (United States)

    Microwave (MW) almond roasting was investigated as an alternative to hot air (HA) roasting. Nonpareil almonds (Prunus dulcis) were roasted at 140°C in a convection oven for different times to achieve light, medium, and dark roasting levels. Several instrumental measurements were taken, establishin...

  4. Polyphenolic and hydroxycinnamate contents of whole coffee fruits from China, India, and Mexico.

    Science.gov (United States)

    Mullen, W; Nemzer, B; Stalmach, A; Ali, S; Combet, E

    2013-06-05

    Air-dried whole coffee fruits, beans, and husks from China, India, and Mexico were analyzed for their chlorogenic acids (CGA), caffeine, and polyphenolic content. Analysis was by HPLC and Orbitrap exact mass spectrometry. Total phenol, total flavonol, and antioxidant capacity were measured. The hydroxycinnamate profile consisted of caffeoylquinic acids, feruloyquinic acids, dicaffeoylquinic acids, and caffeoyl-feruloylquinic acids. A range of flavan-3-ols as well as flavonol conjugates were detected. The CGA content was similar for both Mexican and Indian coffee fruits but was much lower in the samples from China. Highest levels of flavan-3-ols were found in the Indian samples, whereas the Mexican samples contained the highest flavonols. Amounts of CGAs in the beans were similar to those in the whole fruits, but flavan-3-ols and flavonols were not detected. The husks contained the same range of polyphenols as those in the whole fruits. The highest levels of caffeine were found in the Robusta samples.

  5. GCMS investigation of volatile compounds in green coffee affected by potato taste defect and the Antestia bug.

    Science.gov (United States)

    Jackels, Susan C; Marshall, Eric E; Omaiye, Angelica G; Gianan, Robert L; Lee, Fabrice T; Jackels, Charles F

    2014-10-22

    Potato taste defect (PTD) is a flavor defect in East African coffee associated with Antestiopsis orbitalis feeding and 3-isopropyl-2-methoxypyrazine (IPMP) in the coffee. To elucidate the manifestation of PTD, surface and interior volatile compounds of PTD and non-PTD green coffees were sampled by headspace solid phase microextraction and analyzed by gas chromatography mass spectrometry. Principal component analysis of the chromatographic data revealed a profile of surface volatiles distinguishing PTD from non-PTD coffees dominated by tridecane, dodecane, and tetradecane. While not detected in surface volatiles, IPMP was found in interior volatiles of PTD coffee. Desiccated antestia bugs were analyzed by GCMS, revealing that the three most prevalent volatiles were tridecane, dodecane, and tetradecane, as was found in the surface profile PTD coffee. Coffee having visible insect damage exhibited both a PTD surface volatile profile and IPMP in interior volatiles, supporting the hypothesis linking antestia bug feeding activity with PTD profile compounds on the surface and IPMP in the interior of the beans.

  6. Phenolic profiles and antioxidant activity of Turkish Tombul hazelnut samples (natural, roasted, and roasted hazelnut skin).

    Science.gov (United States)

    Pelvan, Ebru; Olgun, Elmas Öktem; Karadağ, Ayşe; Alasalvar, Cesarettin

    2018-04-01

    The phenolic profiles and antioxidant status of hazelnut samples [natural (raw) hazelnut, roasted hazelnut, and roasted hazelnut skin] were compared. Free and bound (ester-linked and glycoside-linked) phenolic acids were examined using liquid chromatography-tandem mass spectrometry (LC-MS/MS). Comprehensive identification of phenolics was carried out using Q-exactive hybrid quadrupole-orbitrap mass spectrometer (Q-OT-MS). Samples were also assessed for their total phenolics and antioxidant activities using three different assays. Ten free and bound phenolic acids were quantified in hazelnut samples. Roasted hazelnut skin contained the highest content of total phenolic acids, followed by natural and roasted hazelnuts. The majority of phenolic acids were present in the bound form. Using a Q-OT-MS, 22 compounds were tentatively identified, 16 of which were identified for the first time in hazelnut samples. The newly identified compounds consisted of flavonoids, phenolic acids and related compounds, hydrolysable tannins and related compounds, and other phenolics. Three antioxidant assays demonstrated similar trends that roasted hazelnut skin rendered the highest activity. The present work suggests that roasted hazelnut skin is a rich source of phenolics and can be considered as a value-added co-product for use as functional food ingredient and antioxidant. Copyright © 2017 Elsevier Ltd. All rights reserved.

  7. Microwave-assisted extraction of green coffee oil and quantification of diterpenes by HPLC.

    Science.gov (United States)

    Tsukui, A; Santos Júnior, H M; Oigman, S S; de Souza, R O M A; Bizzo, H R; Rezende, C M

    2014-12-01

    The microwave-assisted extraction (MAE) of 13 different green coffee beans (Coffea arabica L.) was compared to Soxhlet extraction for oil obtention. The full factorial design applied to the microwave-assisted extraction (MAE), related to time and temperature parameters, allowed to develop a powerful fast and smooth methodology (10 min at 45°C) compared to a 4h Soxhlet extraction. The quantification of cafestol and kahweol diterpenes present in the coffee oil was monitored by HPLC/UV and showed satisfactory linearity (R(2)=0.9979), precision (CV 3.7%), recovery (yield calculated on the diterpenes content for sample AT1 (Arabica green coffee) showed a six times higher value compared to the traditional Soxhlet method. Copyright © 2014 Elsevier Ltd. All rights reserved.

  8. Improved sensitivity of ochratoxin A analysis in coffee using high-performance liquid chromatography with hybrid triple quadrupole-linear ion trap mass spectrometry (LC-QqQLIT-MS/MS).

    Science.gov (United States)

    Kokina, Aija; Pugajeva, Iveta; Bartkevics, Vadims

    2016-01-01

    A novel and sensitive method utilising high-performance liquid chromatography coupled to triple quadrupole-linear ion trap mass spectrometry (LC-QqQLIT-MS/MS) was developed in order to analyse the content of ochratoxin A (OTA) in coffee samples. The introduction of the triple-stage MS scanning mode (MS(3)) has been shown to increase greatly sensitivity and selectivity by eliminating the high chromatographic baseline caused by interference of complex coffee matrices. The analysis included the sample preparation procedure involving extraction of OTA using a methanol-water mixture and clean-up by immunoaffinity columns and detection using the MS(3) scanning mode of LC-QqQLIT-MS/MS. The proposed method offered a good linear correlation (r(2) > 0.998), excellent precision (RSD coffee beans and espresso beverages was 0.010 and 0.003 µg kg(-1), respectively. The developed procedure was compared with traditional methods employing liquid chromatography coupled to fluorescent and tandem quadrupole detectors in conjunction with QuEChERS and solid-phase extraction. The proposed method was successfully applied to the determination of OTA in 15 samples of coffee beans and in 15 samples of espresso coffee beverages obtained from the Latvian market. OTA was found in 10 samples of coffee beans and in two samples of espresso in the ranges of 0.018-1.80 µg kg(-1) and 0.020-0.440 µg l(-1), respectively. No samples exceeded the maximum permitted level of OTA in the European Union (5.0 µg kg(-1)).

  9. ATTEMPT TO REDUCE ACRYLAMIDE CONTENT IN ROASTED CHICORY

    Directory of Open Access Journals (Sweden)

    Gabriela Zięć

    2015-02-01

    Full Text Available The aim of this study was to reduce the formation of acrylamide during roasting of chicory roots by soaking the fresh roots in a solution of calcium chloride, by the use of different temperature and time of roasting of dried roots, as well as by the addition of the enzyme (asparaginase during roasting of dried roots. It was shown, that with increasing roasting temperature of chicory roots from 100 - 175 ° C the acrylamide content also increased, while at a temperature of 210 ° C the growth was inhibited. Increasing roasting time from 10 - 25 minutes resulted in an increased acrylamide content. Soaking the roots in the CaCl2 solution for 20 minutes reduced the formation of acrylamide during the roasting approximately by 40%, similarly as the application of asparaginase to the dried roots during the roasting process.

  10. Shelf-life of infrared dry-roasted almonds

    Science.gov (United States)

    Infrared heating was recently used to develop a more efficient roasting technology than traditional hot air roasting. Therefore, in this study, we evaluated the shelf-life of almonds roasted with three different approaches, namely infrared [IR], sequential infrared and hot air [SIRHA], and regular h...

  11. The influence of peeling and type of drying on chemical and sensorial analysis of organic coffee

    Directory of Open Access Journals (Sweden)

    Maria de Fátima Caixeta Fernandes

    2014-06-01

    Full Text Available Organic coffee is characterized by being produced without the use of chemical products and by having a similar or superior quality in comparison to that of coffee produced by traditional methods. The production of organic coffee does not include the use of highly soluble nutrients, which makes consumers concerned with environmental issues and healthy eating habits realize its true value. This paper aims to analyze the influence of harvesting, peeling and drying on the quality of organic coffee, in order to present the best way of producing high quality coffee. Samples of organic coffee were harvested by both conventional and selective ways, and some were peeled. They were then dried on concrete patio and on suspended terraces. The beans were analyzed for potassium leaching, electrical conductivity, titratable acidity, and submitted to coffee cupping-test. The results obtained indicated that the selective harvesting of the peeled or unpeeled cherry coffee dried on concrete terrace is feasible for production of fine coffees. This type of processing effectively influenced the final quality of the organic coffee, thus being an alternative to improve the quality and market value of the product, especially for small producers, cooperatives, and associations of coffee producers.

  12. Thermal effusivity measurement of conventional and organic coffee oils via photopyroelectric technique.

    Science.gov (United States)

    Bedoya, A; Gordillo-Delgado, F; Cruz-Santillana, Y E; Plazas, J; Marin, E

    2017-12-01

    In this work, oil samples extracted from organic and conventional coffee beans were studied. A fatty acids profile analysis was done using gas chromatography and physicochemical analysis of density and acidity index to verify the oil purity. Additionally, Mid-Infrared Fourier Transform Photoacoustic Spectroscopy (FTIR-PAS) aided by Principal Component Analysis (PCA) was used to identify differences between the intensities of the absorption bands related to functional groups. Thermal effusivity values between 592±3 and 610±4Ws 1/2 m -2 K -1 were measured using the photopyroelectric technique in a front detection configuration. The acidity index was between 1.11 and 1.27% and the density changed between 0.921 and 0.94g/mL. These variables, as well as the extraction yield between 12,6 and 14,4%, showed a similar behavior than that observed for the thermal effusivity, demonstrating that this parameter can be used as a criterion for discrimination between oil samples extracted from organic and conventional coffee beans. Copyright © 2017 Elsevier Ltd. All rights reserved.

  13. Multi-scale measurements show limited soil greenhouse GAS emissions in Kenyan smallholder coffee-dairy systems

    DEFF Research Database (Denmark)

    Ortiz-Gonzalo, Daniel; de Neergaard, Andreas; Vaast, Philippe

    2018-01-01

    the three main cropping systems found in the area: 1) coffee (Coffea arabica L.); 2) Napier grass (Pennisetum purpureum); and 3) maize intercropped with beans (Zea mays and Phaseolus vulgaris). Within these fields, chambers were allocated on fertilised and unfertilised locations to capture spatial...

  14. Brewing Unequal Exchanges in Coffee: A Qualitative Investigation into the Consequences of the Java Trade in Rural Uganda

    Directory of Open Access Journals (Sweden)

    Kelly F. Austin

    2017-08-01

    Full Text Available This study represents a qualitative case study examining the broad impacts of coffee cultivation from a rural region in Eastern Uganda, the Bududa District. Over 20 interviews with coffee cultivators provide insights into how the coffee economy impacts gender relations, physical health, deforestation, and economic conditions. While there are some material benefits from cultivating and selling coffee beans, a lack of long-term economic stability for households and the consequences for the status of women, the health of the community, and the local environment calls into question the efficacy of coffee production as a viable development scheme that significantly enhances overall community well-being. This research hopes to bring attention to the mechanisms that enable broader unequal exchange relationships by focusing on the perspectives and experiences of growers in Bududa, Uganda, where a considerable amount of world coffee is grown and supplied to consumers in core nations.

  15. Simultaneous Determination of Caffeine and Chlorogenic Acids in Green Coffee by UV/Vis Spectroscopy

    Directory of Open Access Journals (Sweden)

    G. Navarra

    2017-01-01

    Full Text Available A simple method for the simultaneous determination of caffeine and chlorogenic acids content in green coffee was reported. The method was based on the use of UV/Vis absorption. It is relevant that the quantification of both caffeine and chlorogenic acids was performed without their preliminary chemical separation despite their spectral overlap in the range 250–350 nm. Green coffee was extracted with 70% ethanol aqueous solution; then the solution was analyzed by spectroscopy. Quantitative determination was obtained analytically through deconvolution of the absorption spectrum and by applying the Lambert-Beer law. The bands used for the deconvolution were the absorption bands of both caffeine and chlorogenic acids standards. The molar extinction coefficients for caffeine and chlorogenic acid in ethanol solution at 70% were calculated by using the chemical standards; the estimated values were ε(272 nm=12159±97 M−1 cm−1 for caffeine and ε(330 nm=27025±190 M−1 cm−1 for chlorogenic acids molecules, respectively. The estimate of concentration values was in agreement with the one obtained by High Performance Liquid Chromatography quantification. The method is fast and simple and allows us to realize routine controls during the coffee production. In addition, it could be applied on roasted coffee and espresso coffee.

  16. The 'PUCE CAFE' Project: the first 15K coffee microarray, a new tool for discovering candidate genes correlated to agronomic and quality traits.

    Science.gov (United States)

    Privat, Isabelle; Bardil, Amélie; Gomez, Aureliano Bombarely; Severac, Dany; Dantec, Christelle; Fuentes, Ivanna; Mueller, Lukas; Joët, Thierry; Pot, David; Foucrier, Séverine; Dussert, Stéphane; Leroy, Thierry; Journot, Laurent; de Kochko, Alexandre; Campa, Claudine; Combes, Marie-Christine; Lashermes, Philippe; Bertrand, Benoit

    2011-01-05

    Understanding the genetic elements that contribute to key aspects of coffee biology will have an impact on future agronomical improvements for this economically important tree. During the past years, EST collections were generated in Coffee, opening the possibility to create new tools for functional genomics. The "PUCE CAFE" Project, organized by the scientific consortium NESTLE/IRD/CIRAD, has developed an oligo-based microarray using 15,721 unigenes derived from published coffee EST sequences mostly obtained from different stages of fruit development and leaves in Coffea Canephora (Robusta). Hybridizations for two independent experiments served to compare global gene expression profiles in three types of tissue matter (mature beans, leaves and flowers) in C. canephora as well as in the leaves of three different coffee species (C. canephora, C. eugenoides and C. arabica). Microarray construction, statistical analyses and validation by Q-PCR analysis are presented in this study. We have generated the first 15 K coffee array during this PUCE CAFE project, granted by Génoplante (the French consortium for plant genomics). This new tool will help study functional genomics in a wide range of experiments on various plant tissues, such as analyzing bean maturation or resistance to pathogens or drought. Furthermore, the use of this array has proven to be valid in different coffee species (diploid or tetraploid), drastically enlarging its impact for high-throughput gene expression in the community of coffee research.

  17. The 'PUCE CAFE' Project: the First 15K Coffee Microarray, a New Tool for Discovering Candidate Genes correlated to Agronomic and Quality Traits

    Directory of Open Access Journals (Sweden)

    Leroy Thierry

    2011-01-01

    Full Text Available Abstract Background Understanding the genetic elements that contribute to key aspects of coffee biology will have an impact on future agronomical improvements for this economically important tree. During the past years, EST collections were generated in Coffee, opening the possibility to create new tools for functional genomics. Results The "PUCE CAFE" Project, organized by the scientific consortium NESTLE/IRD/CIRAD, has developed an oligo-based microarray using 15,721 unigenes derived from published coffee EST sequences mostly obtained from different stages of fruit development and leaves in Coffea Canephora (Robusta. Hybridizations for two independent experiments served to compare global gene expression profiles in three types of tissue matter (mature beans, leaves and flowers in C. canephora as well as in the leaves of three different coffee species (C. canephora, C. eugenoides and C. arabica. Microarray construction, statistical analyses and validation by Q-PCR analysis are presented in this study. Conclusion We have generated the first 15 K coffee array during this PUCE CAFE project, granted by Génoplante (the French consortium for plant genomics. This new tool will help study functional genomics in a wide range of experiments on various plant tissues, such as analyzing bean maturation or resistance to pathogens or drought. Furthermore, the use of this array has proven to be valid in different coffee species (diploid or tetraploid, drastically enlarging its impact for high-throughput gene expression in the community of coffee research.

  18. Application of gas chromatography/flame ionization detector-based metabolite fingerprinting for authentication of Asian palm civet coffee (Kopi Luwak).

    Science.gov (United States)

    Jumhawan, Udi; Putri, Sastia Prama; Yusianto; Bamba, Takeshi; Fukusaki, Eiichiro

    2015-11-01

    Development of authenticity screening for Asian palm civet coffee, the world-renowned priciest coffee, was previously reported using metabolite profiling through gas chromatography/mass spectrometry (GC/MS). However, a major drawback of this approach is the high cost of the instrument and maintenance. Therefore, an alternative method is needed for quality and authenticity evaluation of civet coffee. A rapid, reliable and cost-effective analysis employing a universal detector, GC coupled with flame ionization detector (FID), and metabolite fingerprinting has been established for discrimination analysis of 37 commercial and non-commercial coffee beans extracts. gas chromatography/flame ionization detector (GC/FID) provided higher sensitivity over a similar range of detected compounds than GC/MS. In combination with multivariate analysis, GC/FID could successfully reproduce quality prediction from GC/MS for differentiation of commercial civet coffee, regular coffee and coffee blend with 50 wt % civet coffee content without prior metabolite details. Our study demonstrated that GC/FID-based metabolite fingerprinting can be effectively actualized as an alternative method for coffee authenticity screening in industries. Copyright © 2015. Published by Elsevier B.V.

  19. Biological Nitrogen Fixation by Legumes and N Uptake by Coffee Plants

    Directory of Open Access Journals (Sweden)

    Eduardo de Sá Mendonça

    Full Text Available ABSTRACT Green manures are an alternative for substituting or supplementing mineral nitrogen fertilizers. The aim of this study was to quantify biological N fixation (BNF and the N contribution derived from BNF (N-BNF to N levels in leaves of coffee intercropped with legumes grown on four family farms located in the mountainous region of the Atlantic Forest Biome in the state of Minas Gerais, Brazil. The following green manures were evaluated: pinto peanuts (Arachis pintoi, calopo (Calopogonium mucunoides, crotalaria (Crotalaria spectabilis, Brazilian stylo (Stylosanthes guianensis, pigeon pea (Cajanus cajan, lablab beans (Dolichos lablab, and velvet beans (Stizolobium deeringianum, and spontaneous plants. The experimental design was randomized blocks with a 4 × 8 factorial arrangement (four agricultural properties and eight green manures, and four replications. One hundred grams of fresh matter of each green manure plant were dried in an oven to obtain the dry matter. We then performed chemical and biochemical characterizations and determined the levels of 15N and 14N, which were used to quantify BNF through the 15N (δ15N natural abundance technique. The legumes C. mucunoides, S. guianensis, C. cajan, and D. lablab had the highest rates of BNF, at 46.1, 45.9, 44.4, and 42.9 %, respectively. C. cajan was the legume that contributed the largest amount of N (44.42 kg ha-1 via BNF.C. cajan, C. spectabilis, and C. mucunoides transferred 55.8, 48.8, and 48.1 %, respectively, of the N from biological fixation to the coffee plants. The use of legumes intercropped with coffee plants is important in supplying N, as well as in transferring N derived from BNF to nutrition of the coffee plants.

  20. Separation and Recovery of Iron and Rare Earth from Bayan Obo Tailings by Magnetizing Roasting and (NH42SO4 Activation Roasting

    Directory of Open Access Journals (Sweden)

    Yan Zhou

    2017-05-01

    Full Text Available A novel approach for recovery of iron and rare earth elements (REEs from Bayan Obo tailings of Baotou, China, was developed by combining magnetizing roasting, magnetic separation, (NH42SO4 activation roasting, and water leaching. Thermodynamic analysis of carbothermal reduction was conducted to determine the temperature of magnetizing roasting, and it agreed well with the experimental results. The maximum recovery of Fe reached 77.8% at 600 °C, and the grade of total Fe in the magnetic concentrate was 56.3 wt. %. An innovative approach, using water to leach REEs after (NH42SO4 activation roasting, was used to extract REEs from magnetic separation tailings. The main influence factors of the leaching recovery during (NH42SO4 activation roasting, were investigated with the mass ratio of (NH42SO4 to magnetic separation tailings, roasting temperature and roasting time. The leaching recoveries of La, Ce and Nd reached 83.12%, 76.64% and 77.35%, respectively, under the optimized conditions: a mass ratio of 6:1, a roasting temperature of 400 °C and a roasting time of 80 min. Furthermore, the phase composition and reaction process during the (NH42SO4 activation roasting were analyzed with X-ray diffraction (XRD, energy dispersive X-ray spectroscopy & scanning electron microscopy (EDS-SEM and thermogravimetry & differential scanning calorimetry (TG-DSC, and the leaching solution and leaching residue were also characterized.

  1. Molecular markers detect cryptic predation on coffee berry borer (Coleoptera: Curculionidae) by silvanid and laemophloeid flat bark beetles (Coleoptera: Silvanidae, Laemophloeidae) in coffee beans

    Science.gov (United States)

    The coffee berry borer, Hypothenemus hampei(Coleoptera: Curculionidae)(Ferrari), is a serious pest of coffee worldwide and has been recently introduced in Hawai’i, first detected in the state in 2010. Adult silvanid flat bark beetles, Cathartus quadricollis (Coleoptera: Silvanidae) and adult laemoph...

  2. Teor de óleo e de cafeína em variedades de café Oil and caffeine content in the coffee bean

    Directory of Open Access Journals (Sweden)

    J. S. Tango

    1963-01-01

    content in the coffee bean. The value of the lr allele was stressed in reducing the caffeine content in the coffee selected cultivars.

  3. Physical Land Suitability for Civet Arabica Coffee: Case Study of Bandung and West Bandung Regencies, Indonesia

    Science.gov (United States)

    Chairani, E.; Supriatna, J.; Koestoer, R.; Moeliono, M.

    2017-12-01

    Indonesia has been widely known as the best Arabica coffee (Coffea arabica) producer, in terms of both aspects, quality and number of product. Currently, its production, however, declines to the 3rd rank internationally. Issues emerged in the coffee cultivation are: land unsuitability, low quality of seeds, and poor management. Among Arabica coffee types, wild civet coffee is the most expensive one and harvested from the coffee beans which have been digested naturally. The study aims to determine the physical suitability of land as well as the constraints related to land for civet Arabica coffee in selected study cases, e.g., Bandung and Bandung Barat. The research methods employ multi-criteria analysis, and combined with weighted overlaying techniques for mapping. The criteria include temperature, rainfall, humidity, duration of dry season, slope, altitude, type of soil, soil texture, and erosion potential. Parameters of civet (Paradoxurus hermaphroditus) are land use, altitude, and temperature. Local policy strongly supports the extensive management for land and the increase of coffee export. Processing data involved matching the comparison between guideline requirements for the land suitability classes, characteristics of Arabica coffee and civet habitat. The results covered the profile suitable land of the civet Arabica coffee in the study areas.

  4. Inactivation of Salmonella during cocoa roasting and chocolate conching.

    Science.gov (United States)

    Nascimento, Maristela da Silva do; Brum, Daniela Merlo; Pena, Pamela Oliveira; Berto, Maria Isabel; Efraim, Priscilla

    2012-10-15

    The high heat resistance of Salmonella in foods with low water activity raises particular issues for food safety, especially chocolate, where outbreak investigations indicate that few colony-forming units are necessary to cause salmonellosis. This study evaluated the efficiency of cocoa roasting and milk chocolate conching in the inactivation of Salmonella 5-strain suspension. Thermal resistance of Salmonella was greater in nibs compared to cocoa beans upon exposure at 110 to 130°C. The D-values in nibs were 1.8, 2.2 and 1.5-fold higher than those calculated for cocoa beans at 110, 120 and 130°C. There was no significant difference (p>0.05) between the matrices only at 140°C. Since in the conching of milk chocolate the inactivation curves showed rapid death in the first 180 min followed by a lower inactivation rate, and two D-values were calculated. For the first time interval (0-180 min) the D-values were 216.87, 102.27 and 50.99 min at 50, 60 and 70°C, respectively. The other D-values were determined from the second time interval (180-1440 min), 1076.76 min at 50°C, 481.94 min at 60°C and 702.23 min at 70°C. The results demonstrated that the type of matrix, the process temperature and the initial count influenced the Salmonella resistance. Copyright © 2012 Elsevier B.V. All rights reserved.

  5. Randomized, double-blind, placebo-controlled, linear dose, crossover study to evaluate the efficacy and safety of a green coffee bean extract in overweight subjects

    Directory of Open Access Journals (Sweden)

    Vinson JA

    2012-01-01

    .Keywords: green coffee bean extract, chlorogenic acid, body mass index, weight loss, body fat mass, blood pressure, heart rate

  6. Arabica Coffee Farming and Marketing Chain Analysis in Manggarai and EastManggarai Districts

    Directory of Open Access Journals (Sweden)

    Dhiany. Faila Sophia Hartatri

    2011-05-01

    Full Text Available Arabica coffee has a unique flavour and very potential market. The purpose of this study was to analyse Arabica coffee farming and to investigate its performance of marketing chains in Manggarai and East Manggarai Districts, Flores, East Nusa Tenggara Province. This research was conducted in 2008-2010 by interviewing coffee farmers and coffee buyers; using open and close questions. The number of respondents were 100 people in each district. The result showed that land holding per household farmer in Manggarai and East Manggarai were 0.84 ha and 0.92 ha, respectively. Farmers in both districts were within the range of productive age, the farmers who were members of farmer groups in both study sites was £ 50%. Arabica coffee cultivation was still done in a traditional way. Fertilizing and controlling of pest and diseases had not been carried out inten sively. Arabica coffee farming in both district was feasible. BCR, NPV and IRR values in Manggarai were 4.2, Rp8,530,105, and 70.76% respectively, while BCR, NPV, and IRR value in East Manggarai district were 8.1, Rp2,465,833, and 27%, respectively. BEP production and coffee price in Manggarai were 94.2 kg/ha/th and Rp15,913/kg respectively, whereas BEP production and coffee price in East Manggarai were 78,2 kg/ha/th and Rp10,134/kg, respectively. In general, farmers sold their coffee in green bean form. In general, the marketing chains of Arabica coffee in both districts was farmer – collector - trader - exporter.Key words: Arabica coffee, potential market, farming analysis, feasible, marketing chains.

  7. Cooking frozen and thawed roasts: beef, pork, and lamb cuts.

    Science.gov (United States)

    Fulton, C; Davis, C

    1975-09-01

    Cooking time, yield, and palatability of paired beef, pork, and lamb roasts cooked from the frozen and thawed states were compared. Cooking time for all roasts averaged from 3 to 22 min. per pound longer for meat cooked from the frozen state. The longer cooking time from the frozen state. The longer cooking time from the frozen state was greater for roasts with a large amount of bone and for cuts cooked by braising than for less bony roasts and cuts cooked by roasting. Except for thawed beef rump roasts, which had a higher yield of cooked lean meat, yield of cooked lean meat from the various cuts of beef, pork, and lamb was not affected by the state at the start of cooking. Collectively, all pork roasts had a higher yield of cooked lean meat when cooked from the frozen state. Juiciness and natural flavor of the roasts were not affected by the state at the start of cooking. Lamb leg and rib roasts were more tender when cooked from the thawed state.

  8. Physicochemical and sensory profile of rice bran roasted in microwave

    Directory of Open Access Journals (Sweden)

    Marina Costa Garcia

    2012-12-01

    Full Text Available The purpose of this study was to evaluate the physical, chemical, and sensory changes in bran from three rice cultivars according to microwave roasting time. This study analyzed three rice cultivars, BRS Sertaneja (S, BRS Primavera (P, and IRGA 417 (I determining the color parameters (L*, a*, and b * at 6, 9, 12, 15, and 18 minutes of roasting time. After applying the difference from control test, the rice brans with different characteristics aroma and flavor were selected: S and P roasted for 9 and 15 minutes and IRGA 417 roasted for 9, 12, and 15 minutes. These samples were characterized by Free-Choice Profile descriptive sensory analysis, and their chemical composition was also determined. The longer the roasting process, the higher the roasted flavor intensity and aroma. The IRG 417 cultivar roasted for 12 minutes showed a sweeter flavor and aroma. After roasting, the brans remained rich in protein and lipid and presented higher fiber content and lower reducing sugar and phytic acid content. Microwave roasting for 12 minutes can be a viable option for improving the sensory functional and nutritional characteristics of the rice bran considering its use in food products.

  9. Volatiles from roasted byproducts of the poultry-processing industry.

    Science.gov (United States)

    Wettasinghe, M; Vasanthan, T; Temelli, F; Swallow, K

    2000-08-01

    Volatiles of roasted chicken breast muscle and byproducts, such as backbones, breastbones, spent bones, and skin, were investigated. Total volatile concentrations ranged from 2030 ppb in the roasted backbones to 4049 ppb in the roasted skin. The major classes of volatile compounds detected in roasted samples were aldehydes (648-1532 ppb) and alcohols (336-1006 ppb). Nitrogen- and/or sulfur-containing compounds were also detected in appreciable quantities (161-706 ppb) in all samples. For all samples, hexanal and 2-methyl-2-buten-1-ol were dominant among the aldehydes and alcohols, respectively. Among the nitrogen- and sulfur-containing compounds, Maillard reaction products, such as tetrahydropyridazines, piperidines, and thiazoles, were the major contributors to the total volatile content in all samples. The composition of volatiles observed in roasted byproducts was markedly different from that of the roasted breast muscle. Therefore, the blending of the byproducts in appropriate proportions or blending of volatile flavor extracts from different byproducts may be necessary to obtain an aroma that mimics roasted chicken aroma.

  10. SEM/EDS analysis of soil and roasting vessels fragments from ancient mercury ore roasting sites at Idrija area

    Directory of Open Access Journals (Sweden)

    Tamara Teršič

    2011-06-01

    Full Text Available Numerous roasting vessels fragments can be found at ancient roasting site areas in the surroundings of Idrija town, which were used for ore roasting in the first 150 years of Hg production in Idrija. The earthen vessels fragments lay just below the surface humus layer and in some parts they stretch more than 1 meter deep; they arecovered with red (cinnabar or black (metacinnabar coatings.SEM/EDS analysis of roasting vessels fragments and soil samples from roasting site areas P{enk and Frbejžene trate was performed in order to characterize the solid forms of Hg in applied sampling material. Mercuric sulphide HgS was found to be the main mercury compound present in the samples. Analysis of earthen vessels fragmentsshowed abundant HgS coatings on the surface of ceramics, forming either crust-like aggregates on matrix or isolated grains. Some well-shaped grains with indicated structure and the size of up to 200 μm could also be observed. In soil HgS was present as powder-like concentrations scattered in soil samples, frequently coating silicate and quartz crystals and clay-minerals. Polycristalline, mercury- and sulphur- rich particles comprising silica, clay mineralsand Al-, Fe- and Mg-oxides that were also observed in the samples were interpreted as soil aggregates infiltrated by mercuric and sulphur vapours and by liquid mercury spilled during roasting. These particles suggest a possible presence of mercury-sulphur associations other than HgS.

  11. Dust exposure and chronic respiratory symptoms among coffee curing workers in Kilimanjaro: a cross sectional study.

    Science.gov (United States)

    Sakwari, Gloria; Bråtveit, Magne; Mamuya, Simon H D; Moen, Bente E

    2011-11-24

    Coffee processing causes organic dust exposure which may lead to development of respiratory symptoms. Previous studies have mainly focused on workers involved in roasting coffee in importing countries. This study was carried out to determine total dust exposure and respiratory health of workers in Tanzanian primary coffee-processing factories. A cross sectional study was conducted among 79 workers in two coffee factories, and among 73 control workers in a beverage factory. Personal samples of total dust (n = 45 from the coffee factories and n = 19 from the control factory) were collected throughout the working shift from the breathing zone of the workers. A questionnaire with modified questions from the American Thoracic Society questionnaire was used to assess chronic respiratory symptoms. Differences between groups were tested by using independent t-tests and Chi square tests. Poisson Regression Model was used to estimate prevalence ratio, adjusting for age, smoking, presence of previous lung diseases and years worked in dusty factories. All participants were male. The coffee workers had a mean age of 40 years and were older than the controls (31 years). Personal total dust exposure in the coffee factories were significantly higher than in the control factory (geometric mean (GM) 1.23 mg/m3, geometric standard deviation (GSD) (0.8) vs. 0.21(2.4) mg/m3). Coffee workers had significantly higher prevalence than controls for cough with sputum (23% vs. 10%; Prevalence ratio (PR); 2.5, 95% CI 1.0-5.9) and chest tightness (27% vs. 13%; PR; 2.4, 95% CI 1.1-5.2). The prevalence of morning cough, cough with and without sputum for 4 days or more in a week was also higher among coffee workers than among controls. However, these differences were not statistically significant. Workers exposed to coffee dust reported more respiratory symptoms than did the controls. This might relate to their exposure to coffee dust. Interventions for reduction of dust levels and provision of

  12. Correlation between antioxidant activity and coffee beverage quality by Electron Spin Resonance Spectroscopic

    Directory of Open Access Journals (Sweden)

    Jeam Haroldo Oliveira Barbosa

    2013-12-01

    Full Text Available Brazil is the largest producer of coffee in the world and coffee prices are directly linked to grain quality. In this work, the antioxidant activity of coffee was related to its quality through Electron Spin Resonance Spectroscopy (ESR, as an attempt to establish a non-subjective method to classify the grain quality. For that purpose, the IC50 and temporal monitoring of its non-oxidized fraction were determined for three bean qualities: Soft (High, Hard (Medium and Rio (Low. Methanolic solution of 2,2-difenil-1-picril-hidrazila (DPPH, that has a stable radical and a JEOL FA-200 (X-Band spectrometer were used for these tests. The temporal monitoring of reaction between radical and coffee was performed. The rate of reduced or of antioxidated radicals was determined on time and for each coffee beverage quality were found different slopes of curve: Soft (0.32±0.02, Hard (0.47±0.02 and Rio (0.60±0.02. The IC50 result of Rio quality (2.7 ± 0.9 was different from the Soft (7.8 ± 1.9 and Hard (6.5 ± 1.5 values, but there was no difference between the High and Medium results due to the uncertainty associated. Therefore the results found, mainly for monitoring temporal, establish a new quantitative methodology for classifying the coffee beverage quality.

  13. Deuterium, carbon and nitrogen isotopic analysis of natural and synthetic caffeines. Authentication of coffees and coffee extracts

    International Nuclear Information System (INIS)

    Danho, D.; Naulet, N.; Martin, G.J.

    1992-01-01

    Isotope ratio mass spectrometry (IRMS) was used to determine the δ( 13 C) and δ( 15 N) values of a series of caffeine samples extracted from coffee beans or obtained by synthesis, 2 H NMR spectra were recorded in order to compute the site-specific isotope ratios of caffeine. The set of the five isotope ratios measured for the 26 different samples was studied by multi-variate analysis (principal component and discriminant analyse) and it is shown that the synthetic samples are clearly distinguishable from the natural caffeines which in turn can be classified with complete accuracy as of either American or African origin

  14. Limestone-Concentrate-Pellet Roasting in wet Carbon Dioxide

    Institute of Scientific and Technical Information of China (English)

    1990-01-01

    A roast process for treating chalcopyrite concentrate was developed. The investigation of the reaction of limestone-concentrate-pellet in a wet carbon dioxide flow was carried out by means of a thermogravimetric analysis (TGA) to determine at which temperatures the roasting reaction would take place. The thermodynamic calculations on the roast reaction were made by the use of SOLGASMIX-PV program. The TGA curves and thermodynamic calculations indicated that the conversion of chalcopyrite into bornite took place at about 975K, and the conversion of bornite into chalcocite at 1065-1123K. The thermodynamic calculations also showed that the sulfur released was fixed as calcium sulfide within roasted pellets. X-ray diffraction examination identified these phases in products.

  15. Candidate coffee reference material for element content: production and certification schemes adopted at CENA/USP

    Energy Technology Data Exchange (ETDEWEB)

    Tagliaferro, Fabio Sileno; Fernandes, Elisabete A. de Nadai; Bacchi, Marcio Arruda; Franca, Elvis Joacir de [Centro de Energia Nuclear na Agricultura (CENA/USP), Piracicaba, SP (Brazil). Lab. de Radioisotopos], e-mail: fabiotag@cena.usp.br, e-mail: lis@cena.usp.br, e-mail: mabacchi@cena.usp.br, e-mail: ejfranca@cena.usp.br; Bode, Peter; Bacchi, Marcio Arruda; Franca, Elvis Joacir de [Delft University of Technology, Delft (Netherlands). Interfaculty Reactor Inst.], e-mail: P.Bode@iri.tudelft.nl

    2003-07-01

    Certified reference materials (CRMs) play a fundamental role in analytical chemistry establishing the traceability of measurement results and assuring accuracy and reliability. In spite of the huge importance of measurements in the food sector, Brazil does not produce CRMs to supply the demand. Consequently the acquisition of CRMs depends on imports at high costs. The coffee sector needs CRMs, however there is no material that represents the coffee composition. Since 1998, the Laboratorio de Radioisotopos (LRi) of CENA/USP has been involved in analysis of coffee. During this period, knowledge has been accumulated about several aspects of coffee, such as system of cultivation, elemental composition, homogeneity of the material, possible contaminants and physical properties of beans. Concomitantly, LRi has concentrated efforts in the field of metrology in chemistry, and now all this expertise is being used as the basis for the production of a coffee certified reference material (CRM) for inorganic element content. The scheme developed for the preparation and certification of coffee RM relies on the ISO Guides 34 and 35. The approaches for selection, collection and preparation of the material, moisture determination method, homogeneity testing, certification and long-term stability testing are discussed and a time frame for the expected accomplishments is provided. (author)

  16. Candidate coffee reference material for element content: production and certification schemes adopted at CENA/USP

    International Nuclear Information System (INIS)

    Tagliaferro, Fabio Sileno; Fernandes, Elisabete A. de Nadai; Bacchi, Marcio Arruda; Franca, Elvis Joacir de; Bode, Peter; Bacchi, Marcio Arruda; Franca, Elvis Joacir de

    2003-01-01

    Certified reference materials (CRMs) play a fundamental role in analytical chemistry establishing the traceability of measurement results and assuring accuracy and reliability. In spite of the huge importance of measurements in the food sector, Brazil does not produce CRMs to supply the demand. Consequently the acquisition of CRMs depends on imports at high costs. The coffee sector needs CRMs, however there is no material that represents the coffee composition. Since 1998, the Laboratorio de Radioisotopos (LRi) of CENA/USP has been involved in analysis of coffee. During this period, knowledge has been accumulated about several aspects of coffee, such as system of cultivation, elemental composition, homogeneity of the material, possible contaminants and physical properties of beans. Concomitantly, LRi has concentrated efforts in the field of metrology in chemistry, and now all this expertise is being used as the basis for the production of a coffee certified reference material (CRM) for inorganic element content. The scheme developed for the preparation and certification of coffee RM relies on the ISO Guides 34 and 35. The approaches for selection, collection and preparation of the material, moisture determination method, homogeneity testing, certification and long-term stability testing are discussed and a time frame for the expected accomplishments is provided. (author)

  17. Development of polylactic acid nanocomposite films reinforced with cellulose nanocrystals derived from coffee silverskin.

    Science.gov (United States)

    Sung, Soo Hyun; Chang, Yoonjee; Han, Jaejoon

    2017-08-01

    Bio-nanocomposite films based on polylactic acid (PLA) matrix reinforced with cellulose nanocrystals (CNCs) were developed using a twin-screw extruder. The CNCs were extracted from coffee silverskin (CS), which is a by-product of the coffee roasting process. They were extracted by alkali treatment followed by sulfuric acid hydrolysis. They were used as reinforcing agents to obtain PLA/CNC nanocomposites by addition at different concentrations (1%, 3%, and 5% CNCs). Morphological, tensile, and barrier properties of the bio-nanocomposites were analyzed. The tensile strength and Young's modulus increased with both 1% and 3% CNCs. The water vapor permeability decreased gradually with increasing addition of CNCs up to 3% and good oxygen barrier properties were found for all nanocomposites. These results suggest that CNCs from CS can improve the physical properties of PLA-based biopolymer film. The developed PLA/CNC bio-nanocomposite films can potentially be used for biopolymer materials with enhanced barrier and mechanical properties. Copyright © 2017 Elsevier Ltd. All rights reserved.

  18. Desenvolvimento de formulações de biscoitos tipo cookie contendo café Development of cookie formulations containing coffee

    Directory of Open Access Journals (Sweden)

    Melissa de Abreu Andrade Rodrigues

    2007-03-01

    Full Text Available Este trabalho teve como objetivo desenvolver formulações de biscoitos tipo cookie contendo café. Desenvolveram-se três formulações com inserção de café como: bebida tipo expresso, café solúvel e café torrado e moído, utilizando como base uma formulação americana adaptada aos ingredientes brasileiros e à inserção de café. A composição centésimal média (base seca foi: 7% umidade, 70% carboidratos, 8% proteínas, 21% gorduras e 1% minerais, com valor calórico médio de 499 kcal.100 g -1. A composição centesimal e o valor calórico observados foram similares a valores reportados para biscoitos cookie comercialmente disponíveis. A forma de inserção de café afetou as características sensoriais dos produtos, avaliados por metodologia descritiva de perfil de sabor e de textura. A Formulação 1 (bebida tipo expresso apresentou valores inferiores para a intensidade dos atributos referentes à presença de rachaduras, fragmentação, presença de pontos escuros, aroma de café e queimado. A Formulação 2 (café solúvel apresentou notas superiores de intensidade dos atributos de cor marrom, brilho, sabor amargo e de queimado, sabor residual de açúcar mascavo e crocância da borda e inferiores para concavidade. A Formulação 3 (café torrado e moído apresentou valores superiores para a presença de pontos escuros. As três formulações apresentaram notas satisfatórias e equivalentes de aceitação por crianças.The aim of the present study is to develop cookie formulations containing coffee. Three formulations were developed, each with a distinct way of adding coffee: espresso beverage, instant coffee and roasted coffee powder. The average proximate composition (dry basis of the formulations was 7% moisture, 70% carbohydrates, 8% protein, 21% fat and 1% minerals, resulting in an average caloric value of 499 kcal per 100 g product. Both the proximate composition and average caloric value were similar to values reported

  19. Influence of Storage of Wet Arabica Parchment Prior to Wet Hulling on Moulds Development, OchratoxinA Contamination, and Cup Quality of Mandheling Coffee

    Directory of Open Access Journals (Sweden)

    Cahya Ismayadi

    2005-08-01

    Full Text Available Mandheling coffee has been a well known specialty coffees for decades and the demand for this coffee is currently increasing. This coffee is characterised by low acidity, heavy-complex body, spicy-little earthy and fruity flavor. Mandheling coffee is produced by smallholder farmers in the highland surrounding Lake TobaNorth Sumatra in an unique way i.e. following de-pulping and 1–2 days sundrying, wet parchment is stored for varying periods up to a few weeks, the parchments are then de-hulled when still wet (40–45% moisture content then the beans sundried. The handling procedure presumably contributes to the unique cup character of Mandheling coffee. On the other hand the storage of wet pachments may cause mould growth and mycotoxin contamination. This trial was designed to study the influence of storage of wet parchments prior to wet hulling on mould development, OTA contamination and cup Mandheling characteristic of the coffee product. The normal wet process, drying of parchment thoroughly to 12% moisture content was used as the control. Parchment coffees (6 lots used for this trial were drawn from farmers and collectors in the region. The wet parchments (41.74–53.96% moisture content were stored for 1 (D1, 7 (D7 and 14 (D14 days in PE sacks in a warehouse in the region. During the storage period, when there was visible mould growth, the parchments were spread on a plastic sheet inside the warehouse, as per common practice to suppress the mould growth. Following storage, the wet parchment was de-hulled and then sun-dried to a moisture content of 12% (MC12% or dried to a moisture content of 17%, and held in storage for 3 weeks prior to final drying to 12% mc. The ‘normal wet process’ i.e. fresh-non stored parchments dried thoroughly to 12%, were used as the control. Parameters measured were visual evaluation, mould infestation, a w, moisture content (MC on the stored parchment; while for dried beans mould infestation, OTA content and

  20. Trace detection of organic compounds in complex sample matrixes by single photon ionization ion trap mass spectrometry: real-time detection of security-relevant compounds and online analysis of the coffee-roasting process.

    Science.gov (United States)

    Schramm, Elisabeth; Kürten, Andreas; Hölzer, Jasper; Mitschke, Stefan; Mühlberger, Fabian; Sklorz, Martin; Wieser, Jochen; Ulrich, Andreas; Pütz, Michael; Schulte-Ladbeck, Rasmus; Schultze, Rainer; Curtius, Joachim; Borrmann, Stephan; Zimmermann, Ralf

    2009-06-01

    An in-house-built ion trap mass spectrometer combined with a soft ionization source has been set up and tested. As ionization source, an electron beam pumped vacuum UV (VUV) excimer lamp (EBEL) was used for single-photon ionization. It was shown that soft ionization allows the reduction of fragmentation of the target analytes and the suppression of most matrix components. Therefore, the combination of photon ionization with the tandem mass spectrometry (MS/MS) capability of an ion trap yields a powerful tool for molecular ion peak detection and identification of organic trace compounds in complex matrixes. This setup was successfully tested for two different applications. The first one is the detection of security-relevant substances like explosives, narcotics, and chemical warfare agents. One test substance from each of these groups was chosen and detected successfully with single photon ionization ion trap mass spectrometry (SPI-ITMS) MS/MS measurements. Additionally, first tests were performed, demonstrating that this method is not influenced by matrix compounds. The second field of application is the detection of process gases. Here, exhaust gas from coffee roasting was analyzed in real time, and some of its compounds were identified using MS/MS studies.

  1. Coffee polyphenols extracted from green coffee beans improve skin properties and microcirculatory function.

    Science.gov (United States)

    Fukagawa, Satoko; Haramizu, Satoshi; Sasaoka, Shun; Yasuda, Yuka; Tsujimura, Hisashi; Murase, Takatoshi

    2017-09-01

    Coffee polyphenols (CPPs), including chlorogenic acid, exert various physiological activities. The purpose of this study was to investigate the effects of CPPs on skin properties and microcirculatory function in humans. In this double-blind, placebo-controlled study, 49 female subjects with mildly xerotic skin received either a test beverage containing CPPs (270 mg/100 mL/day) or a placebo beverage for 8 weeks. The ingestion of CPPs significantly lowered the clinical scores for skin dryness, decreased transepidermal water loss, skin surface pH, and increased stratum corneum hydration and the responsiveness of skin blood flow during local warming. Moreover, the amounts of free fatty acids and lactic acid in the stratum corneum significantly increased after the ingestion of CPPs. These results suggest that an 8-week intake of CPPs improve skin permeability barrier function and hydration, with a concomitant improvement in microcirculatory function, leading to efficacy in the alleviation of mildly xerotic skin.

  2. The Influence of Roasting Temperature on the Flotation Properties of Muscovite

    Directory of Open Access Journals (Sweden)

    Jiayan Tang

    2016-06-01

    Full Text Available Roasting and flotation are common techniques used in mineral processing, and they have increasingly been combined for the pre-concentration of muscovite from stone coal. The research was mainly to study flotation properties of muscovite after roasting at 200, 400, 600, 800 and 1000 °C, respectively. The changes of chemical and physical properties of muscovite during the roasting process were investigated by thermogravimetric analysis (TGA, Fourier transform infrared spectrum (FTIR, X-ray diffraction (XRD, X-ray photoelectron spectroscopy (XPS, Zeta potential measurements, particle size analysis, and the BET surface area measurements. The results indicated that the dehydroxylation of crystal structure took place at temperatures over 600 °C. A large number of hydroxyl groups were removed from the crystal structure of muscovite at 600–1000 °C. The layer structure, surface element distribution, and electrical properties of muscovite remained after roasting. The flotation recovery of roasted muscovite samples increased with the increase in roasting temperature in the same flotation system, because the specific surface and the adsorption capacity of dodecylamine (DDA were reduced when roasting temperature was over 600 °C. A suitable roasting temperature and dosage of reagents can be provided for the roasting-flotation of muscovite.

  3. Four-year surveillance for ochratoxin a and fumonisins in retail foods in Japan.

    Science.gov (United States)

    Aoyama, Koji; Nakajima, Masahiro; Tabata, Setsuko; Ishikuro, Eiichi; Tanaka, Toshitsugu; Norizuki, Hiroko; Itoh, Yoshinori; Fujita, Kazuhiro; Kai, Shigemi; Tsutsumi, Toru; Takahashi, Masanori; Tanaka, Hiroki; Iizuka, Seiichiro; Ogiso, Motoki; Maeda, Mamoru; Yamaguchi, Shigeaki; Sugiyama, Kei-Ichi; Sugita-Konishi, Yoshiko; Kumagai, Susumu

    2010-02-01

    Between 2004 and 2007 we examined foods from Japanese retail shops for contamination with ochratoxin A (OTA) and fumonisins B(1), B(2), and B(3). A total of 1,358 samples of 27 different products were examined for OTA, and 831 samples of 16 different products were examined for fumonisins. The limits of quantification ranged from 0.01 to 0.5 microg/kg for OTA and 2 to 10 microg/kg for the fumonisins. OTA was detected in amounts higher than limits of quantification in wheat flour, pasta, oatmeal, rye, buckwheat flour and dried buckwheat noodles, raisins, wine, beer, coffee beans and coffee products, chocolate, cocoa, and coriander. OTA was found in more than 90% of the samples of instant coffee and cocoa, and the highest concentration of OTA, 12.5 microg/kg, was detected in raisins. The concentration of OTA in oatmeal, rye, raisins, wine, and roasted coffee beans varied remarkably from year to year. Fumonisins were detected in frozen and canned corn, popcorn grain, corn grits, cornflakes, corn soups, corn snacks, beer, soybeans, millet, and asparagus. The highest concentrations of fumonisins B(1), B(2), and B(3) were detected in corn grits (1,670, 597, and 281 microg/kg, respectively). All of the samples of corn grits were contaminated with fumonisins, and more than 80% of the samples of popcorn grain and corn snacks contained fumonisins. OTA and fumonisins were detected in several food products in Japan; however, although Japan has not set regulatory levels for these mycotoxins, their concentrations were relatively low.

  4. Standardized ileal digestibility of amino acids in European soya bean and rapeseed products fed to growing pigs.

    Science.gov (United States)

    Kaewtapee, C; Mosenthin, R; Nenning, S; Wiltafsky, M; Schäffler, M; Eklund, M; Rosenfelder-Kuon, P

    2018-04-01

    This study was conducted to determine the chemical composition and standardized ileal digestibility coefficients (SID) of crude protein (CP) and amino acids (AA) of European soya bean and rapeseed products in pigs. Six soya bean and two rapeseed products were used as the sole dietary source of CP and AA, including raw (FFSB) and roasted full-fat soya beans (FFSB R oasted ), soya bean (SBC) and rapeseed cake (RSC), and rapeseed meal (RSM) from Bavaria (Germany), soya bean meal (SBM) from the Danube region (Austria; SBM A ustria ), a commercially available standard SBM (SBM S td ) and an imported genetically modified organism-free SBM (SBM GMO -free ). Eight ileal- cannulated pigs with an initial body weight of 32 ± 2 kg were allotted to a row-column design with eight diets and six periods of seven days each. Trypsin inhibitor activity (TIA) ranged from 1.8 in SBM S td to 24.5 mg/g DM in FFSB. The SID of CP and all AA in FFSB R oasted were greater than in FFSB, but lower when compared to SBC and SBM A ustria (p soya bean and rapeseed products as influenced by differences in processing conditions. European SBC and SBM A ustria can be used as alternative to imported SBM GMO -free and SBM S td in diets for growing pigs. © 2017 Blackwell Verlag GmbH.

  5. Drinking Coffee

    DEFF Research Database (Denmark)

    Strøbæk, Pernille Solveig

    2015-01-01

    The chapter explores how coffee is an integral part of our daily life. Focusing on coffee drinking at home, at work, and on the go I show that coffee consumption is a social practice. The chapter illustrates through everyday examples that coffee is more than a caffeine drug. Coffee, with or without...... caffeine, is a social lubricant. We talk to each other and share emotions with one another as we share a cup of coffee. Coffee makes conversation and we embrace coffee, to stay or to go, in the daily rhythm of our busy and global social existence. The practice and sociality of coffee consumption provide...... the coffee industry with the opportunity to make money on our coffee preferences – indeed, also for those of us who actually dislike the taste of coffee. Would you prefer coffee mixed and stirred with non-coffee products such as salt, caramel and licorice? Then you are one of us in the modern age of coffee...

  6. Effects of Hull Scratching, Soaking, and Boiling on Antinutrients in Japanese Red Sword Bean (Canavalia gladiata).

    Science.gov (United States)

    Une, Satsuki; Nonaka, Koji; Akiyama, Junich

    2016-10-01

    The effects of hull processing, soaking, and boiling on the content or activity of antinutrients in the red sword bean (RSB; Canavalia gladiata) were investigated. RSB seeds were compared with kidney bean (KB; Phaseolus vulgaris) seeds that are starch based and often used as processed products in Japan. RSB seeds had higher weight, thicker hull, and higher protein content, but lower moisture content compared with KB seeds. Because of the strong and thick hull, the relative water absorption of untreated RSB seeds was very low after soaking. Seeds were soaked after dehulling, scratching, and roasting. The results showed that hull scratching was the optimal method for increasing water absorption during soaking compared with dehulling and roasting. After soaking, the water used for soaking was discarded, since it had a high content of polyphenols and bitter taste, and RSB seeds were boiled in fresh water for 20, 40, and 60 min. The results showed that polyphenol and tannin contents, antioxidant activity, and hemagglutinating activity, as well as maltase, sucrase, and trypsin inhibitor activities in scratched RSB seeds decreased significantly after boiling compared with those in raw seeds, whereas amylase inhibitor activity showed no significant change. Overall, it was concluded that the combination of hull scratching, soaking, and boiling in fresh water can reduce thermal-stable or sensitive antinutrients in RSB and thus, significantly improve its nutritional value. © 2016 Institute of Food Technologists®.

  7. Coffee bean extracts rich and poor in kahweol both give rise to elevation of liver enzymes in healthy volunteers

    Directory of Open Access Journals (Sweden)

    Schouten Evert G

    2004-07-01

    Full Text Available Abstract Background Coffee oil potently raises serum cholesterol levels in humans. The diterpenes cafestol and kahweol are responsible for this elevation. Coffee oil also causes elevation of liver enzyme levels in serum. It has been suggested that cafestol is mainly responsible for the effect on serum cholesterol levels and that kahweol is mainly responsible for the effect on liver enzyme levels. The objective of this study was to investigate whether coffee oil that only contains a minute amount of kahweol indeed does not cause elevation of liver enzyme levels. Methods The response of serum alanine aminotransferase (ALAT and aspartate aminotransferase (ASAT to Robusta coffee oil (62 mg/day cafestol, 1.6 mg/day kahweol was measured in 18 healthy volunteers. Results After nine days one subject was taken off Robusta oil treatment due to an ALAT level of 3.6 times the upper limit of normal (ULN. Another two subjects stopped treatment due to other reasons. After 16 days another two subjects were taken off Robusta oil treatment. One of those subjects had levels of 5.8 ULN for ALAT and 2.0 ULN for ASAT; the other subject had an ALAT level of 12.4 ULN and an ASAT level of 4.7 ULN. It was then decided to terminate the study. The median response of subjects to Robusta oil after 16 days was 0.27 ULN (n = 15, 25th,75th percentile: 0.09;0.53 for ALAT and 0.06 ULN (25th,75th percentile -0.06;0.22 for ASAT. Conclusions We conclude that the effect on liver enzyme levels of coffee oil containing hardly any kahweol is similar to that of coffee oil containing high amounts of kahweol. Therefore it is unlikely that kahweol is the component of coffee oil that is responsible for the effect. Furthermore, we conclude that otherwise unexplained elevation of liver enzyme levels observed in patients might be caused by a switch from consumption of filtered coffee to unfiltered coffee.

  8. Fostering corporate sustainability in the Mexican coffee industry

    Directory of Open Access Journals (Sweden)

    Nora Munguia

    2017-04-01

    Full Text Available Purpose – At the 21st Conference of the Parties to the United Nations Convention on Climate Change (COP 21 in Paris, 195 governments reached an agreement pivotal not only for countries but also for companies. The Paris Agreement makes it impossible to practice business as usual. The transition to a low-carbon coffee industry could be achieved by fostering corporate sustainability. Accordingly, the purpose of this paper is to provide empirical evidence of how to adopt the principles of Paris Agreement by enhancing the corporate sustainability of a Mexican coffee-roaster company using the inventory phase of the life cycle assessment tool. Design/methodology/approach – The data collection process followed the requirements of the International Reference Life Cycle Data System Handbook, developed by the Institute for Environment and Sustainability in the European Commission Joint Research Centre, and data on packaging materials and energy production were drawn from a commercially available database in the LCA software SimaPro. Findings – Compiling data on the energy of the firm’s material flows in a firm revealed opportunities to improve energy efficiency and to reduce greenhouse gas emissions. The results of the inventory analysis can be used to evaluate the specific environmental impacts of the coffee-roasting process at this Mexican coffee company. Data compilation activities for energy flows identified the need to install liquefied petroleum gas measuring devices and individual measuring devices for electricity consumption in different areas of the coffee plant. It is recommended that, while implementing this option, the company also develop an energy management program to achieve energy efficiency. Practical implications – The inventory data in this case study permit comparisons of the current state of the system studied and its possible future states and offer stakeholders relevant information on resource use. Similarly, the project

  9. Classification of Coffee Beans by GC-C-IRMS, GC-MS, and 1H-NMR

    Science.gov (United States)

    Arana, Victoria Andrea; Esseiva, Pierre; Pazos, Diego

    2016-01-01

    In a previous work using 1H-NMR we reported encouraging steps towards the construction of a robust expert system for the discrimination of coffees from Colombia versus nearby countries (Brazil and Peru), to assist the recent protected geographical indication granted to Colombian coffee in 2007. This system relies on fingerprints acquired on a 400 MHz magnet and is thus well suited for small scale random screening of samples obtained at resellers or coffee shops. However, this approach cannot easily be implemented at harbour's installations, due to the elevated operational costs of cryogenic magnets. This limitation implies shipping the samples to the NMR laboratory, making the overall approach slower and thereby more expensive and less attractive for large scale screening at harbours. In this work, we report on our attempt to obtain comparable classification results using alternative techniques that have been reported promising as an alternative to NMR: GC-MS and GC-C-IRMS. Although statistically significant information could be obtained by all three methods, the results show that the quality of the classifiers depends mainly on the number of variables included in the analysis; hence NMR provides an advantage since more molecules are detected to obtain a model with better predictions. PMID:27516919

  10. Classification of Coffee Beans by GC-C-IRMS, GC-MS, and (1)H-NMR.

    Science.gov (United States)

    Arana, Victoria Andrea; Medina, Jessica; Esseiva, Pierre; Pazos, Diego; Wist, Julien

    2016-01-01

    In a previous work using (1)H-NMR we reported encouraging steps towards the construction of a robust expert system for the discrimination of coffees from Colombia versus nearby countries (Brazil and Peru), to assist the recent protected geographical indication granted to Colombian coffee in 2007. This system relies on fingerprints acquired on a 400 MHz magnet and is thus well suited for small scale random screening of samples obtained at resellers or coffee shops. However, this approach cannot easily be implemented at harbour's installations, due to the elevated operational costs of cryogenic magnets. This limitation implies shipping the samples to the NMR laboratory, making the overall approach slower and thereby more expensive and less attractive for large scale screening at harbours. In this work, we report on our attempt to obtain comparable classification results using alternative techniques that have been reported promising as an alternative to NMR: GC-MS and GC-C-IRMS. Although statistically significant information could be obtained by all three methods, the results show that the quality of the classifiers depends mainly on the number of variables included in the analysis; hence NMR provides an advantage since more molecules are detected to obtain a model with better predictions.

  11. Dispersal capacity of fruit fly parasitoid Diachasmimorpha longicaudata (Hymenoptera: Braconidae in irrigated coffee plantations

    Directory of Open Access Journals (Sweden)

    Maria Gisely Camargos

    2016-06-01

    Full Text Available ABSTRACT Diachasmimorpha longicaudata is an Old World parasitoid of tephritid fruit flies that was widely introduced in the Americas to control pest species such as the Mediterranean fruit fly Ceratitis capitata. Augmentative releases in irrigated coffee plantations in semiarid regions of Brazil are under consideration and dispersal capacity of D. longicaudata in this habitat are important to develop release strategies. Approximately 2,000 individuals of D. longicaudata (5 to 7 days old were released in the center of a fruiting coffee plantation every two weeks from Dec. 2009 to Apr. 2010. Dispersal from the central release point was monitored to the north, south, east, west, northeast, northwest, southeast and southwest at 11 distances, beginning at 4.6 m and ending at 90 m from the release point. At each point, a parasitism unit (approximately 120 larvae of C. capitata in the 3rd instar wrapped in voile fabric and 10 coffee beans were collected. The average dispersion distance and dispersion area were estimated by the model proposed by Dobzhansky and Wright (1943. The average dispersion distances were 27.06 m (as estimated by fruit collection and 33.11 m (as estimated by oviposition traps. The average dispersion areas were 1,315.25 m2 and 1,752.45 m2 originating from the collection of beans and parasitism units, respectively. Cohorts of 2,000 adult D. longicaudata released at six points ha−1 are estimated to result in sufficient colonization to exert significant control of Ceratitis capitata.

  12. Drivers of Preference and Perception of Freshness in Roasted Peanuts (Arachis spp.) for European Consumers.

    Science.gov (United States)

    Lykomitros, Dimitrios; Fogliano, Vincenzo; Capuano, Edoardo

    2018-04-01

    Roasted peanuts are a popular snack in Europe, but their drivers of liking and perceived freshness have not been previously studied with European consumers. Consumer research to date has been focused on U.S. consumers, and only on specific peanut cultivars. In this study, 26 unique samples were produced from peanuts of different types, cultivars, origins, and with different process technologies (including baking, frying, and maceration). The peanut samples were subjected to sensory (expert panel, Spectrum TM ) and instrumental analysis (color, headspace volatiles, sugar profile, large deformation compression tests, and graded by size) and were hedonically rated by consumers in The Netherlands, Spain, and Turkey (n > 200 each). Preference Mapping (PREFMAP) on mean liking models revealed that the drivers of liking are similar across the three countries. Sweet taste, roasted peanut, dark roast, and sweet aromas and the color b * value were related to increased liking, and raw bean aroma and bitter taste with decreased liking. Further partial least square regression (PLSR) modeling of liking and perceived freshness against instrumental attributes showed that the color coordinates in combination with sucrose content and a select few headspace volatiles were strong predictors of both preference and perceived freshness. Finally, additional PLSR models focusing on the headspace volatiles only showed that liking and ''fresh'' attributes were correlated with the presence of several pyrroles in the volatile fraction, and inversely related to ''stale'' and to hexanal and 2-heptanone. This study provides insight into which flavor, taste, and appearance attributes drive liking and disliking of roasted peanuts for European consumers. The drivers are linked back to analytical attributes that can be measured instrumentally, thereby reducing the reliance on costly sensory panels. Particular emphasis is placed on color as a predictor of preference, because of the low cost of the

  13. Effect of coffee filtrate, methylglyoxal, glyoxal, and caffeine on Salmonella typhimurium and S. enteritidis survival in ground chicken breasts.

    Science.gov (United States)

    Maletta, Anne B; Were, Lilian M

    2012-02-01

    The antimicrobial effect of roasted coffee filtrate (CF) and dicarbonyls on Salmonella Typhimurium and Salmonella Enteritidis in raw ground chicken breast meat (GCB) was investigated. Coffee was brewed and filtered before addition to GCB. Coffee filtrate with and without added caffeine, methylglyoxal, and/or glyoxal was added to GCB and then inoculated with Salmonella Typhimurium and Salmonella Enteritidis. Ground chicken samples were stomached with peptone water at days 1, 3, 5, and 7, plated on XLD agar with a TSA overlay, and Salmonella survivors were enumerated. CF alone gave less than a 1 Log reduction in all runs compared to control GCB with no treatment. Methylglyoxal (2.28 mg/g GCB) had the greatest antimicrobial effect against Salmonella Typhimurium and Salmonella Enteritidis in GCB with average Log reductions of 2.27 to 3.23, respectively, over the 7 d duration of the experiment compared to control GCB with no treatment. A 1 Log reduction was observed in GCB with CF, 0.93 mg glyoxal, and 1 mg caffeine/g chicken compared to the control and GCB with only CF. Heat-produced coffee compounds could potentially reduce Salmonella in retail ground chicken and chicken products. © 2011 Institute of Food Technologists®

  14. NMR Confirmation and HPLC Quantification of Javamide-I and Javamide-II in Green Coffee Extract Products Available in the Market.

    Science.gov (United States)

    Park, Jae B

    2017-01-01

    Javamide-I/javamide-II are phenolic amides found in coffee. Recent reports suggested that they may contain several biological activities related to human health. Therefore, there is emergent interest about their quantities in coffee-related products. Green coffee extract is a powder extract made of unroasted green coffee beans, available as a dietary supplement. However, there is little information about the amounts of javamide-I/javamide-II in green coffee extract products in the market. Therefore, in this paper, javamide-I/javamide-II were extracted from green coffee extract products and their identifications were confirmed by NMR. After that, the amounts of javamide-I/javamide-II were individually quantified from seven different green coffee extract samples using the HPLC method coupled to an electrochemical detector. The HPLC method provided accurate and reliable measurement of javamide-I/javamide-II with excellent peak resolution and low detection limit. In all seven green coffee extract samples, javamide-II was found to be between 0.28 and 2.96 mg/g, but javamide-I was detected in only five samples in the concentration levels of 0.15-0.52 mg/g, suggesting that green coffee extract products contain different amounts of javamide-I/javamide-II. In summary, javamide-I/javamide-II can be found in green coffee extract products sold in the market, but their amounts are likely to be comparatively different in between green coffee extract brands.

  15. Degradation of rotenone in yam bean seeds ( Pachyrhizus sp.) through food processing.

    Science.gov (United States)

    Catteau, Lucy; Lautié, Emmanuelle; Koné, Oumou; Coppée, Marie; Hell, Kerstin; Pomalegni, Charles Bertrand; Quetin-Leclercq, Joëlle

    2013-11-20

    The purpose of this research is to screen different processes that could potentially decrease or even eliminate rotenone, a toxic isoflavonoid, from Pachyrhizus seeds. Yam bean seeds have very interesting nutritional characteristics, especially their high protein and lipid contents, and could potentially increase food security in under-nourished populations. However, they contain rotenone, a natural molecule previously used as an insecticide inhibiting the respiratory mitochondrial chain. It was also proven to be toxic to mammals as chronic exposure leads to the development of Parkinson-like symptoms in rats. As the thermosensitivity of rotenone had been reported, this study tested different processes (drying, roasting, boiling, frying, alcohol extraction), tegument removal, and traditional Beninese culinary recipes. Rotenone was then quantified in end-products by a validated method, associating microwave extraction, solid phase extraction (SPE), and HPLC-UV. With these processes a rotenone removal of up to 80% was obtained. The most effective methods were the drying and roasting of the seeds and the maceration of their flour in local alcohol. Rotenone degradation and elimination were confirmed by cytotoxic assays, effectively inducing a decrease in sample toxicity.

  16. A Prospective Randomized, Double-Blind, Two-Period Crossover Pharmacokinetic Trial Comparing Green Coffee Bean Extract-A Botanically Sourced Caffeine-With a Synthetic USP Control.

    Science.gov (United States)

    Morton, Kayce; Knight, Katelin; Kalman, Douglas; Hewlings, Susan

    2018-04-16

    Coffee is a primary dietary source of the chlorogenic acids (CGAs) of phenolic compounds. Coffee contains caffeine and other phytonutrients, including CGAs. Caffeine on its own has been well characterized and descried pharmacokinetically in the literature, less so for CGAs. The purpose of this double-blind crossover study was to determine the comparative pharmacokinetics of CGAs with caffeine (natural extract) with synthetic caffeine (US Pharmacopeia [USP] standard). Sixteen healthy male subjects were randomly assigned to take 1 dose of product 1, 60 mg of botanically sourced caffeine from 480 mg of green coffee bean extract, or product 2, 60 mg of synthetic USP caffeine, with 5 days between. Blood analysis was done to determine the levels of CGA compounds, more specifically 3-, 4-, and 5-caffeoylquinic acid (CQA), and serum caffeine. The natural caffeine extract exhibited mean peak concentrations (C max ) of 3-CQA (11.4 ng/mL), 4-CQA (6.84 ng/mL), and 5-CQA (7.20 ng/mL). The mean systemic 4-hour exposure (AUC 0-4 h ) was 3-CQA (27.3 ng·h/mL), 4-CQA (16.1 ng·h/mL), and 5-CQA (15.7 ng·h/mL). The median t max was 3-CQA (1.00 hour), 4-CQA (1.00 hour), and 5-CQA (1.50 hours). The t max of caffeine was 0.75 hours (natural extract) and 0.63 hours (synthetic caffeine). C max and AUC 0-4 h of serum caffeine were statistically equivalent between products. The geometric least-squares mean ratios (GMRs) of C max and AUC 0-4 h of caffeine were 97.77% (natural extract) and 98.33% (synthetic caffeine). It would appear that CGA compounds from the natural caffeine extract are bioavailable, and 3-CGA may be the compound most absorbed. In addition, caffeine sourced from natural extract versus synthetic were statistically similar for pharmacokinetic parameters. There were no adverse events or safety concerns. © 2018 The Authors. Clinical Pharmacology in Drug Development Published by Wiley Periodicals, Inc. on behalf of The American College of Clinical Pharmacology.

  17. Volatile profile of cashews (Anacardium occidentale L.) from different geographical origins during roasting.

    Science.gov (United States)

    Agila, Amal; Barringer, Sheryl Ann

    2011-01-01

    Volatile compounds were quantified in the headspace of Indian, Vietnamese, and Brazilian cashews, both raw and during roasting by selected ion flow tube-mass spectrometry. The optimum roasting times based on color measurements were also determined. Raw cashews were oil roasted for 3 to 9 min at 143 °C and color and volatiles measured. An excellent correlation, following a pseudo 1st-order reaction, was found between L* value and roasting time; darkness increases as roasting time increases. The optimum roasting time was 6, 8, and 9 min for Vietnamese, Indian, and Brazilian cashews, respectively. Raw cashews had lower concentrations of volatiles than roasted cashews. Most volatiles significantly increased in concentration during roasting of Brazilian, Indian, and Vietnamese cashews. Only a few volatiles significantly decreased during roasting. Ethanol and 1-heptene significantly decreased during roasting in Brazilian cashews and toluene decreased in Vietnamese cashews. Brazilian cashews had significantly higher levels of most volatiles than Indian and Vietnamese cashews. Most volatile levels in Indian and Vietnamese cashews were not significantly different. Of the volatiles, Strecker aldehydes, including methylbutanal, 2-methylpropanal, and acetaldehyde, were at the highest concentration in roasted cashews. The Maillard reaction contributed to the formation of most of the volatiles in cashews from the 3 countries. There was also degradation of sugars to form furan-type compounds and oxidation of lipids to form alkanals such as hexanal. The volatile profile during roasting of cashews can be used to determine the best roasting time for each type of cashew. The rate of color development and the production of volatiles differ for the cashews from the 3 geographical locations. © 2011 Institute of Food Technologists®

  18. Locally processed roasted-maize-based weaning foods fortified with ...

    African Journals Online (AJOL)

    Locally processed roasted-maize-based weaning foods fortified with legumes: factors ... African Journal of Food, Agriculture, Nutrition and Development ... Tom Brown (roasted-maize porridge) is one of the traditional weaning foods in Ghana.

  19. Separation and Recovery of Iron and Rare Earth from Bayan Obo Tailings by Magnetizing Roasting and (NH4)2SO4 Activation Roasting

    OpenAIRE

    Yan Zhou; He Yang; Xiang-xin Xue; Shuai Yuan

    2017-01-01

    A novel approach for recovery of iron and rare earth elements (REEs) from Bayan Obo tailings of Baotou, China, was developed by combining magnetizing roasting, magnetic separation, (NH4)2SO4 activation roasting, and water leaching. Thermodynamic analysis of carbothermal reduction was conducted to determine the temperature of magnetizing roasting, and it agreed well with the experimental results. The maximum recovery of Fe reached 77.8% at 600 °C, and the grade of total Fe in the magnetic conc...

  20. An active dealkalization of red mud with roasting and water leaching

    Energy Technology Data Exchange (ETDEWEB)

    Zhu, Xiaobo, E-mail: zhuxiaobo0119@126.com [School of Materials Science and Engineering, Henan Polytechnic University, Jiaozuo, Henan 454000 (China); Henan Key Discipline Open Laboratory of Mining Engineering Materials, Henan 454000 (China); Li, Wang; Guan, Xuemao [School of Materials Science and Engineering, Henan Polytechnic University, Jiaozuo, Henan 454000 (China); Henan Key Discipline Open Laboratory of Mining Engineering Materials, Henan 454000 (China)

    2015-04-09

    Highlights: • The dealkalization of active roasting and water leaching from red mud was put forward. • The main factors on dealkalization during active roasting and water leaching were investigated. • The mechanism of dealkalization from red mud was in-depth studied in the process. - Abstract: The research has focused on the dealkalization of red mud after active roasting and water leaching, which is obtained from bauxite during alumina production. The main factors such as roasting temperature, roasting time, water leaching stage, leaching temperature, leaching reaction time and liquid to solid ratio were investigated. The mechanism of dealkalization was in-depth studied by using ICP–AES, XRD, TG-DSC, SEM–EDS and leaching kinetic. The results show that the dealkalization rate reached 82% under the condition of roasting temperature of 700 °C, roasting time of 30 min, four stage water leaching, liquid to solid ratio of 7 mL/g, leaching temperature of 90 °C and reaction time of 60 min. The diffraction peak of Na{sub 6}CaAl{sub 6}Si{sub 6}(CO{sub 3})O{sub 24}·2H{sub 2}O in red mud was decreased during the active roasting process, whereas the mineral phases of NaOH·H{sub 2}O and Na{sub 2}Ca(CO{sub 3}){sub 2} were appeared. The content of alkali obviously decreased and the grade of other elements increased during the process of active roasting and water leaching, which was in favor of next application process of red mud. The water leaching was controlled by internal diffusion of SCM and the apparent activation energy was 22.63 kJ/mol.

  1. An active dealkalization of red mud with roasting and water leaching

    International Nuclear Information System (INIS)

    Zhu, Xiaobo; Li, Wang; Guan, Xuemao

    2015-01-01

    Highlights: • The dealkalization of active roasting and water leaching from red mud was put forward. • The main factors on dealkalization during active roasting and water leaching were investigated. • The mechanism of dealkalization from red mud was in-depth studied in the process. - Abstract: The research has focused on the dealkalization of red mud after active roasting and water leaching, which is obtained from bauxite during alumina production. The main factors such as roasting temperature, roasting time, water leaching stage, leaching temperature, leaching reaction time and liquid to solid ratio were investigated. The mechanism of dealkalization was in-depth studied by using ICP–AES, XRD, TG-DSC, SEM–EDS and leaching kinetic. The results show that the dealkalization rate reached 82% under the condition of roasting temperature of 700 °C, roasting time of 30 min, four stage water leaching, liquid to solid ratio of 7 mL/g, leaching temperature of 90 °C and reaction time of 60 min. The diffraction peak of Na 6 CaAl 6 Si 6 (CO 3 )O 24 ·2H 2 O in red mud was decreased during the active roasting process, whereas the mineral phases of NaOH·H 2 O and Na 2 Ca(CO 3 ) 2 were appeared. The content of alkali obviously decreased and the grade of other elements increased during the process of active roasting and water leaching, which was in favor of next application process of red mud. The water leaching was controlled by internal diffusion of SCM and the apparent activation energy was 22.63 kJ/mol

  2. Effects of Maillard reaction on flavor and safety of Chinese traditional food: roast duck.

    Science.gov (United States)

    Zhou, Yiming; Xie, Fan; Zhou, Xiaoli; Wang, Yuqiang; Tang, Wen; Xiao, Ying

    2016-04-01

    Roast duck is one kind of representative roast food whose flavor is mainly produced by the Maillard reaction. However, some potentially toxic compounds are generated in the thermal process and are a potential health risk. The aim of this work was to analyze the effects of the Maillard reaction on flavor and safety of a Chinese traditional food: roast duck. Ducks with different roasting times (0, 10, 20, 30, 40, 50 and 60 min) were analyzed. The 40 and 50 min roast ducks exhibited an acceptable degree of sensory attributes, but the 60 min roast duck showed the most abundant aroma compounds. Antioxidant activities were observed to increase with roasting, and the 60 min roast duck showed the highest antioxidant activities (1,1-diphenylpicryhydrazyl, 39.3 µmol Trolox g(-1) sample). The highest content of acrylamide (0.21 µg g(-1)) and 5-hydroxymethylfurfural (0.089 µg g(-1)) were detected in the 50 and 60 min roast duck extract, respectively. Furthermore, water extract from 60 min roast ducks manifested a higher lactose dehydrogenase release ratio (51.9%) and greatly increased cell apoptosis. The drastic Maillard reaction in duck induced by long roasting time could be advantageous for color, aroma and antioxidant activities in roast ducks, but might be not beneficial to health. © 2015 Society of Chemical Industry.

  3. Methyl bromide residues in fumigated cocoa beans with particular reference to inorganic bromide

    International Nuclear Information System (INIS)

    Adomako, D.

    1976-01-01

    Inorganic bromide residues and 14 C-labelled methylated products (expressed as CH 3 Br equivalent) in cocoa beans fumigated with [ 14 C]-methyl bromide have been determined by radiometric and chemical methods. Determination of 14 C by direct combustion in an oxygen chamber followed by liquid scintillation counting confirmed previous findings with respect to the magnitude, distribution and chemical nature of the residues. Although recovery of added bromide was good, the values of total bromide obtained by the chemical method were only half of those estimated from the total residual 14 C-activity. This is attributed to loss of organic (presumably, protein-bound) bromide. In agreement with the total 14 C-labelled residue contents, total bromide in shells was 20 times greater than that in nibs. The low levels of residues in the nib (12ppm as CH 3 Br equivalent, 10ppm Br) and the further reduction of organic residues by roasting suggest that no toxicological and nutritional hazards may be expected from fumigation of cocoa beans with methyl bromide. (author)

  4. The cholesterol-raising factor from coffee beans, cafestol, as an agonist ligand for the farnesoid and pregnane X receptors

    NARCIS (Netherlands)

    Ricketts, Marie-Louise; Boekschoten, Mark V.; Kreeft, Arja J.; Hooiveld, Guido J. E. J.; Moen, Corina J. A.; Mueller, Michael; Frants, Rune R.; Kasanmoentalib, Soemini; Post, Sabine M.; Princen, Hans M. G.; Porter, J. Gordon; Katan, Martijn B.; Hofker, Marten H.; Moore, David D.

    Cafestol, a diterpene present in unfiltered coffee brews such as Scandinavian boiled, Turkish, and cafetiere coffee, is the most potent cholesterol-elevating compound-knownin the human diet. Several genes involved in cholesterol homeostasis have previously been shown to be targets of cafestol,

  5. Extraction of nickel from Ramu laterite by sulphation roasting-water leaching

    Science.gov (United States)

    Wang, Weiwei; Du, Shangchao; Liu, Guo; Tang, Jianwen; Lu, Yeda; Lv, Dong

    2017-08-01

    Recovery of nickel from a PNG nickel laterite with high content of iron by a sulphation roasting-water leaching has been studied. The influences of sulfuric acid/ore ratio, temperature of roasting and water on recovery efficiency were investigated. The effective separation of nickel over the co-existed elements including iron was achieved by the process with mixing, curing, roasting and leaching stages. Near 100% of nickel was leached from the roasted laterite by water at 80°C in an atmospheric air, while co-leaching of about 2% of iron, under the optimal pre-treatment conditions with the ratio of acid: ore around 0.45:1 and the roasting temperature about 650°C. The advantages and disadvantages of sulphation atmospheric leaching are compared with pressure acid leaching with engineering consideration.

  6. Sensory and instrumental texture assessment of roasted pistachio nut/kernel by partial least square (PLS) regression analysis: effect of roasting conditions.

    Science.gov (United States)

    Mohammadi Moghaddam, Toktam; Razavi, Seyed M A; Taghizadeh, Masoud; Sazgarnia, Ameneh

    2016-01-01

    Roasting is an important step in the processing of pistachio nuts. The effect of hot air roasting temperature (90, 120 and 150 °C), time (20, 35 and 50 min) and air velocity (0.5, 1.5 and 2.5 m/s) on textural and sensory characteristics of pistachio nuts and kernels were investigated. The results showed that increasing the roasting temperature decreased the fracture force (82-25.54 N), instrumental hardness (82.76-37.59 N), apparent modulus of elasticity (47-21.22 N/s), compressive energy (280.73-101.18 N.s) and increased amount of bitterness (1-2.5) and the hardness score (6-8.40) of pistachio kernels. Higher roasting time improved the flavor of samples. The results of the consumer test showed that the roasted pistachio kernels have good acceptability for flavor (score 5.83-8.40), color (score 7.20-8.40) and hardness (score 6-8.40) acceptance. Moreover, Partial Least Square (PLS) analysis of instrumental and sensory data provided important information for the correlation of objective and subjective properties. The univariate analysis showed that over 93.87 % of the variation in sensory hardness and almost 87 % of the variation in sensory acceptability could be explained by instrumental texture properties.

  7. Effect of service quality on coffee based economic cluster development on farmers and other stakeholders satisfaction in Bondowoso district

    Directory of Open Access Journals (Sweden)

    Lya Aklimawati

    2015-04-01

    Full Text Available Economic cluster approach can be used to enhance economic growth of a region by optimizing local resources. Coffee is one of plantation commodity which is developed in Bondowoso district through economic cluster model. Low quality coffee beans and inefficiency marketing system were the basic problems at farmer level that pushed for developing economic coffee cluster. The aim of this research was to analyze the effect of service quality on economic coffee cluster development toward farmers and stakeholders satisfaction. This research was carried out at Bondowoso District, East Java. Direct observation and interviews coffee farmers and stakeholders using closed questions was conducted in this study. Data collected consisted of primary and secondary data. The number of respondents were 47 stakeholders consisted of 5 bank officers, 5 officers from district plantation service, 2 officers from foresty company and 35 farmers. Respondens selection was based on convenience sampling method. Primary data was analyzed by using correlation and multiple linear regression analysis. The result showed that the relationship between dimensions of service quality with each other varies from weak to strong. Stakeholders satisfaction (included farmers on economic coffee cluster implementation was influenced significantly by tangible. While reliability, responsiveness, assurance and empathy had no effect on stakeholders satisfaction.

  8. Activated carbon prepared from coffee pulp: potential adsorbent of organic contaminants in aqueous solution.

    Science.gov (United States)

    Gonçalves, Maraisa; Guerreiro, Mário César; Ramos, Paulize Honorato; de Oliveira, Luiz Carlos Alves; Sapag, Karim

    2013-01-01

    The processing of coffee beans generates large amounts of solid and liquid residues. The solid residues (pulp, husk and parchment) represent a serious environmental problem and do not have an adequate disposal mechanism. In this work, activated carbons (ACs) for adsorption of organic compounds were prepared from coffee pulp by controlled temperature at different pulp/Na2HPO4 ratios (4:1, 2:1, 5:4 and 1:1). The N2 adsorption/desorption isotherms showed ACs with high quantities of mesopores and micropores and specific surface areas of 140, 150, 450 and 440 m(2)g(-1) for AC 4:1, AC 2:1, AC 5:4 and AC 1:1, respectively. The prepared material AC 5:4 showed a higher removal capacity of the organic contaminants methylene blue (MB), direct red (DR) and phenol than did a Merck AC. The maximum capacities for this AC are approximately 150, 120 and 120 mg g(-1) for MB, DR and phenol, respectively. Thus, a good adsorbent was obtained from coffee pulp, an abundant Brazilian residue.

  9. Effect of green coffee extract on rheological, physico-sensory and antioxidant properties of bread.

    Science.gov (United States)

    Mukkundur Vasudevaiah, A; Chaturvedi, A; Kulathooran, R; Dasappa, I

    2017-06-01

    Green coffee extract, GCE ( Coffee canephora ) was used at 1.0, 1.5 and 2.0% levels for making bioactive rich bread. The processed GCE from the green coffee beans had 21.42% gallic acid equivalents (GAE) total polyphenols (TPP), 37.28% chlorogenic acid (CGA) and 92.73% radical scavenging activity (RSA), at 100 ppm concentration of GCE and caffeine content (1.75%). Rheological, physico-sensory and antioxidant properties of GCE incorporated breads were analysed and compared with control bread. The results revealed not much significant change in the rheological characteristics of dough up to 1.5% level; an increase in bread volume; greenness of bread crumb and mostly unchanged textural characteristics of the bread with increased addition of GCE from 0 to 2.0%. Sensory evaluation showed that maximum level of incorporation of GCE without adverse effect on the overall quality of bread (especially taste) was at 1.5% level. The contents of TPP, RSA and CGA increased by 12, 6 and 42 times when compared to control bread and had the highest amount of 4-5 caffeoylquinic acid.

  10. Roasting and leaching behaviors of vanadium and chromium in calcification roasting-acid leaching of high-chromium vanadium slag

    Science.gov (United States)

    Wen, Jing; Jiang, Tao; Zhou, Mi; Gao, Hui-yang; Liu, Jia-yi; Xue, Xiang-xin

    2018-05-01

    Calcification roasting-acid leaching of high-chromium vanadium slag (HCVS) was conducted to elucidate the roasting and leaching behaviors of vanadium and chromium. The effects of the purity of CaO, molar ratio between CaO and V2O5 ( n(CaO)/ n(V2O5)), roasting temperature, holding time, and the heating rate used in the oxidation-calcification processes were investigated. The roasting process and mechanism were analyzed by X-ray diffraction (XRD), scanning electron microscopy (SEM), and thermogravimetry-differential scanning calorimetry (TG-DSC). The results show that most of vanadium reacted with CaO to generate calcium vanadates and transferred into the leaching liquid, whereas almost all of the chromium remained in the leaching residue in the form of (Fe0.6Cr0.4)2O3. Variation trends of the vanadium and chromium leaching ratios were always opposite because of the competitive reactions of oxidation and calcification between vanadium and chromium with CaO. Moreover, CaO was more likely to combine with vanadium, as further confirmed by thermodynamic analysis. When the HCVS with CaO added in an n(CaO)/ n(V2O5) ratio of 0.5 was roasted in an air atmosphere at a heating rate of 10°C/min from room temperature to 950°C and maintained at this temperature for 60 min, the leaching ratios of vanadium and chromium reached 91.14% and 0.49%, respectively; thus, efficient extraction of vanadium from HCVS was achieved and the leaching residue could be used as a new raw material for the extraction of chromium. Furthermore, the oxidation and calcification reactions of the spinel phases occurred at 592 and 630°C for n(CaO)/ n(V2O5) ratios of 0.5 and 5, respectively.

  11. Ingestible roasted barley for contrast-enhanced photoacoustic imaging in animal and human subjects.

    Science.gov (United States)

    Wang, Depeng; Lee, Dong Hyeun; Huang, Haoyuan; Vu, Tri; Lim, Rachel Su Ann; Nyayapathi, Nikhila; Chitgupi, Upendra; Liu, Maggie; Geng, Jumin; Xia, Jun; Lovell, Jonathan F

    2018-08-01

    Photoacoustic computed tomography (PACT) is an emerging imaging modality. While many contrast agents have been developed for PACT, these typically cannot immediately be used in humans due to the lengthy regulatory process. We screened two hundred types of ingestible foodstuff samples for photoacoustic contrast with 1064 nm pulse laser excitation, and identified roasted barley as a promising candidate. Twenty brands of roasted barley were further screened to identify the one with the strongest contrast, presumably based on complex chemical modifications incurred during the roasting process. Individual roasted barley particles could be detected through 3.5 cm of chicken-breast tissue and through the whole hand of healthy human volunteers. With PACT, but not ultrasound imaging, a single grain of roasted barley was detected in a field of hundreds of non-roasted particles. Upon oral administration, roasted barley enabled imaging of the gut and peristalsis in mice. Prepared roasted barley tea could be detected through 2.5 cm chicken breast tissue. When barley tea was administered to humans, photoacoustic imaging visualized swallowing dynamics in healthy volunteers. Thus, roasted barley represents an edible foodstuff that should be considered for photoacoustic contrast imaging of swallowing and gut processes, with immediate potential for clinical translation. Copyright © 2018 Elsevier Ltd. All rights reserved.

  12. Influence of storage on volatile profiles in roasted almonds (Prunus dulcis).

    Science.gov (United States)

    Lee, Jihyun; Xiao, Lu; Zhang, Gong; Ebeler, Susan E; Mitchell, Alyson E

    2014-11-19

    Hexanal, peroxide value, and lipid hydroperoxides are common indicators of lipid oxidation in food products. However, these markers are not always reliable as levels are dynamic and often can be detected only after significant oxidation has occurred. Changes in the volatile composition of light- and dark-roast almonds were evaluated during storage over 24 weeks at 25 or 35 °C using headspace solid phase microextraction (HS-SPME) gas chromatography-mass spectrometry (GC-MS). Several volatile changes were identified in association with early oxidation events in roasted almonds. Hexenal decreased significantly during the first 6 weeks of storage and did not increase above initial levels until 20-24 weeks of storage depending upon the degree of roast. In contrast, levels of 1-heptanol and 1-octanol increased at 16-20 weeks, depending upon the degree of roast, and no initial losses were observed. Seventeen new compounds, absent in raw and freshly roasted almonds but detectable after 6 weeks of storage, were identified. Of these, 2-octanone, 2-nonanone, 3-octen-2-one, 2-decanone, (E)-2-decenal, 2,4-nonadienal, pentyl oxirane, and especially acetic acid increased significantly (that is, >10 ng/g). The degree of roasting did not correlate with the levels of these compounds. Significant decreases in roasting-related aroma volatiles such as 2-methylbutanal, 3-methylbutanal, furfural, 2-phenylacetaldehyde, 2,3-butanedione, 2-methylpyrazine, and 1-methylthio-2-propanol were observed by 4 weeks of storage independent of the degree of roast or storage conditions.

  13. Effect of pre-roast moisture content and post roast cooling parameters on oil migration during oil roasting of peanuts

    Science.gov (United States)

    Oil migration affects the quality and shelf-life of food products and consequently has an impact on overall consumer acceptance. Exchange of oil may occur during or after oil roasting of peanuts but little is known about the factors contributing to this exchange. This study examines the effect of p...

  14. Microwave Meat Roasting - A Computer Analysis for Cylindrical Roasts

    Science.gov (United States)

    1977-07-01

    Temperatures for Various Oven Temperature Settings Table A2. Radiosity Values for Various Oven Temperature Settings Table A3. Radiant Energy Received by...the radiosities Jj, were written for the measured surface temperatures for each oven setting. Using the calculated radiosities , radiant heat...transfer to the roast was calculated by multiplying the difference in radiosities by the shape factor. Appendix A shows the details, and the slopes and

  15. An active dealkalization of red mud with roasting and water leaching.

    Science.gov (United States)

    Zhu, Xiaobo; Li, Wang; Guan, Xuemao

    2015-04-09

    The research has focused on the dealkalization of red mud after active roasting and water leaching, which is obtained from bauxite during alumina production. The main factors such as roasting temperature, roasting time, water leaching stage, leaching temperature, leaching reaction time and liquid to solid ratio were investigated. The mechanism of dealkalization was in-depth studied by using ICP-AES, XRD, TG-DSC, SEM-EDS and leaching kinetic. The results show that the dealkalization rate reached 82% under the condition of roasting temperature of 700 °C, roasting time of 30 min, four stage water leaching, liquid to solid ratio of 7 mL/g, leaching temperature of 90 °C and reaction time of 60 min. The diffraction peak of Na6CaAl6Si6(CO3)O24 · 2H2O in red mud was decreased during the active roasting process, whereas the mineral phases of NaOH · H2O and Na2Ca(CO3)2 were appeared. The content of alkali obviously decreased and the grade of other elements increased during the process of active roasting and water leaching, which was in favor of next application process of red mud. The water leaching was controlled by internal diffusion of SCM and the apparent activation energy was 22.63 kJ/mol. Copyright © 2014 Elsevier B.V. All rights reserved.

  16. Performance of a Horizontal Triple Cylinder Type Pulping Machine

    Directory of Open Access Journals (Sweden)

    Sukrisno Widyotomo

    2011-05-01

    Full Text Available Pulping is one important step in wet coffee processing method. Pulping process usually uses a machine which constructed by wood or metal materials. A horizontal single cylinder type of fresh coffee cherries pulping machine is the most popular machine in coffee processing. One of the weaknesses of a horizontal single cylinder type of fresh coffee cherries pulping machine is higher in broken beans. Broken bean is one of mayor aspects in defect system that contribute to low quality. Indonesian Coffee and Cocoa Research Institute has designed and tested a horizontal double cylinder type of fresh coffee cherries pulping machine which resulted in 12.6—21.4% of broken beans. To reduce percentage of broken beans, Indonesian Coffee and Cocoa Research Institute has developed and tested a horizontal triple cylinder type of fresh coffee cherries pulping machine. Material tested was fresh mature Robusta coffee cherries, 60—65% (wet basis moisture content; has classified on 3 levels i.e. unsorted, small and medium, and clean from metal and foreign materials. The result showed that the machine produced 6,340 kg/h in optimal capacity for operational conditions, 1400 rpm rotor rotation speed for unsorted coffee cherries with composition 55.5% whole parchment coffee, 3.66% broken beans, and 1% beans in wet skin.Key words : coffee, pulp, pulper, cylinder, quality.

  17. Germination of beans and snap beans seed

    Directory of Open Access Journals (Sweden)

    Zdravković Milan

    2000-01-01

    Full Text Available The aim of this study was to investigate germination of good bean seed of the variety Galeb and the bad bean seed of the same variety. We were also interested in germination of bean and snap bean seed damaged by grain weevil, and in germination of the seed treated by freezing which was aimed at controlling grain weevil by cold. We also recorded the differences between bean and snap bean seed, which was or was not treated by freezing in laboratory conditions. This investigation was carried out by applying the two factorial block system. The obtained results were evaluated by the variance analysis and x2 test These results suggest that the bean seed of a bad fraction had low levels of germination, but still it was present. Although the seed of good appearance was carefully selected, germination was slightly lower than it should have been. The seed with the large amount of grain weevils performed a high level germination in laboratory conditions. There were no differences in germination between the seed injured by grain weevil either in beans or in snap beans. As for the seed treated or untreated by freezing, there also were no differences between beans and snap beans. .

  18. A new method for Espresso Coffee brewing: Caffè Firenze

    Directory of Open Access Journals (Sweden)

    Alessandro Parenti

    2013-09-01

    Full Text Available Espresso coffee is the most popular choice for Italian coffee consumers. It has been estimated that every day, in the world, over of 50 million of Espresso cups are taken. As a consequence of this success, a large number of devices to make Espresso have been developed. In this scenario, a new device has been recently developed and patented (Eu. Patent 06 023 798.9; US 2010/0034942 A1. This brew method, named “Caffè Firenze”, uses a sealed extraction chamber, where water and gas provides pressure higher than the other extraction methods. Three main parts compose the apparatus: the gas source, the extraction chamber and the heat exchanger. The gas source provides the pressured gas required to raise the pressure of the system. The extraction chamber is made with chrome-brass and accessorized with two heating glow plugs. Many are the factors affecting Espresso quality: it is known that, coffee type, roasting conditions and degree, grinding and storage strongly affect the obtained brew. Also, several studies have been carried out on the effect of the setting parameters on quality, for example water pressure, water temperature, and brew time. Among the characteristics that determine Espresso quality, the main attribute for the visual analysis is, without doubts, the foam, also called “crema”. Indeed, height, aspect, and persistency of foam are features much appreciates by consumers. Two distinguish Espresso foam parameters are the persistency and foam index. Equipping a commercial bar machine with the new designed extraction chamber makes feasible the comparison between the traditional way to brew Espresso and the new device. The comparison was made holding the previous mentioned conditions, and differences were evaluated in terms of physical parameters and aromatic profiles. Caffè Firenze shows pronounced differences compared with traditional Espresso in term of foam-related parameters. Also, the new extraction device produces coffees with

  19. Drip irrigation in coffee crop under different planting densities: Growth and yield in southeastern Brazil

    Directory of Open Access Journals (Sweden)

    Gleice A. de Assis

    2014-11-01

    Full Text Available Irrigation associated to reduction on planting spaces between rows and between coffee plants has been a featured practice in coffee cultivation. The objective of the present study was to assess, over a period of five consecutive years, influence of different irrigation management regimes and planting densities on growth and bean yield of Coffea arabica L.. The treatments consisted of four irrigation regimes: climatologic water balance, irrigation when the soil water tension reached values close to 20 and 60 kPa; and a control that was not irrigated. The treatments were distributed randomly in five planting densities: 2,500, 3,333, 5,000, 10,000 and 20,000 plants ha-1. A split-plot in randomized block design was used with four replications. Irrigation promoted better growth of coffee plants and increased yield that varied in function of the plant density per area. For densities from 10,000 to 20,000 plants ha-1, regardless of the used irrigation management, mean yield increases were over 49.6% compared to the non-irrigated crop.

  20. Leaching of a gold bearing partially roasted sulphide. Laboratory scale studies

    Directory of Open Access Journals (Sweden)

    M.F. Almeida

    2001-10-01

    Full Text Available This research aimed at defining a route for recovering precious metals from a very heterogeneous gold bearing sulphide and arsenide concentrate that was partially roasted and dumped by the 1960s when Santo António mine closed. Gold occurs in this concentrate as free particles in the range of 10-100 mum, most of them still enclosed in the pyrite and arsenopyrite matrix. Its content varies from 20 to 150 g of Au/ton, being higher at the dump upper levels and in the finer concentrate fractions. Preliminary tests demonstrated the refractoriness of this product, since the leaching with conventional cyanide solutions and with other leaching solutions gave very low recoveries. However, high concentrated cyanide solutions recover more than 60% of Au, although with high NaCN and lime consumptions and poor settling characteristics. Iron was shown to be highly dissolved in these solutions. Some prior treatments clearly favoured the cyanidation process, in particular a roasting step. Thus, a large number of roasting experiments was carried out to define the most favourable conditions for recovering gold. However, no clear relationship between roasting conditions and gold dissolution was found due to the heterogeneity of the product and high variance of gold experimental recoveries. These recoveries were calculated considering gold contained in both the leaching residues and leachates, and uncertainties of these results are relatively high. Roasting the product at 450-700 °C for 1 h guarantees a high probability to dissolve at least 74% Au in a highly concentrated NaCN solution stirred for 24 h. The 600-700 °C roasting range is clearly preferable for consuming less cyanide and lime. Pre-washing the roasted product seems not to reduce the cyanide consumption. Regarding the silver recovery, the NaCN and lime consumption are higher while using the products roasted at the lowest tested temperatures. Products roasted at higher temperatures have better settling

  1. Gout Diet

    Science.gov (United States)

    ... milk 1 cup fresh strawberries Coffee Water Lunch Roasted chicken breast slices (2 ounces) on a whole-grain roll with mustard Mixed green salad with vegetables, 1 tablespoon nuts, and balsamic vinegar and olive ... Dinner Roasted salmon (3 to 4 ounces) Roasted or steamed ...

  2. The effect of microwave roasting on the antioxidant properties of the Bangladeshi groundnut cultivar.

    Science.gov (United States)

    Ali, Abbas; Islam, Anowarul; Pal, Tarun K

    2016-01-01

    Groundnut seeds are an important source of bioactive phenolic compounds with noteworthy antioxidant capacity, which may be enhanced by the microwave roasting process. The aim of this work is   to study the changes in antioxidant activity in groundnut seeds during microwave roasting, as a function of roasting time and extract concentration, in order to maximise the phenolic content and antioxidant activity of roasted seeds. The study was conducted to evaluate total phenolic content (TPC), total flavonoid content (TFC), and antioxidative activity of methanolic (GME), ethanolic (GEE), and chloroform (GCE) extracts and methanolic extract of oil (GMO) from groundnut seeds exposed to microwaves. The antioxidant activity was investigated using several assays, namely phosphomolybdenum assay, DPPH radical scavenging activity, H2O2 scavenging activity, hydroxyl radical scavenging activity and reducing power. The microwave roasting process significantly increased the TPC, whilst the TFC decreased with roasting time. Antioxidant activity increased with increased roasting time and extract concentration in all extracts. Antioxidant activity increased significantly at lower concentrations; however, the rate of increment decreased gradually as the concentration of the solvent extract increased. Thus, among all the extracts, methanol extracts at all roasting times and extract concentrations appeared to display the highest effectiveness. The various scavenging activities of the samples are ranked in the following order: GME > GEE > GCE > GMO, in both raw and roasted samples. Both roasting time and extract concentration were found to be critical factors in determining the overall quality of the product. This investigation is important to determine optimum roasting conditions, in order to maximise the anti-oxidative health benefits of the Bangladeshi groundnut cultivar.

  3. Coffee intake.

    Science.gov (United States)

    Cornelis, Marilyn C

    2012-01-01

    Coffee is one of the most widely consumed beverages in the world. Its widespread popularity and availability has fostered public health concerns of the potential health consequences of regular coffee consumption. Epidemiological studies of coffee intake and certain health outcomes have been inconsistent. The precise component of coffee potentially contributing to development of these conditions also remains unclear. One step toward addressing the challenges in studying the impact coffee has on health is a better understanding of the factors contributing to its consumption and physiological effects. This chapter focuses on those factors that are genetically determined and briefly summarizes progress in applying this knowledge to epidemiological studies of coffee and disease. Copyright © 2012 Elsevier Inc. All rights reserved.

  4. Ochratoxigenic fungi associated with green coffee beans (Coffea arabica L.) in conventional and organic cultivation in Brazil.

    Science.gov (United States)

    de Fátima Rezende, Elisângela; Borges, Josiane Gonçalves; Cirillo, Marcelo Ângelo; Prado, Guilherme; Paiva, Leandro Carlos; Batista, Luís Roberto

    2013-01-01

    The genera Aspergillus comprises species that produce mycotoxins such as aflatoxins, ochratoxins and patulin. These are cosmopolitan species, natural contaminants of agricultural products. In coffee grains, the most important Aspergillus species in terms of the risk of presenting mycotoxins belong to the genera Aspergillus Section Circumdati and Section Nigri. The purpose of this study was to assess the occurrence of isolated ochratoxigenic fungi of coffee grains from organic and conventional cultivation from the South of Minas Gerais, Brazil, as well as to evaluate which farming system presents higher contamination risk by ochratoxin A (OTA) produced by fungi. Thirty samples of coffee grains (Coffea arabica L.) were analysed, being 20 of them of conventional coffee grains and 10 of them organic. The microbiological analysis was done with the Direct Plating Technique in a Dichloran Rose Bengal Chloramphenicol Agar (DRBC) media. The identification was done based on the macro and micro morphological characteristics and on the toxigenic potential with the Plug Agar technique. From the 30 samples analysed, 480 filamentous fungi of the genera Aspergillus of the Circumdati and Nigri Sections were isolated. The ochratoxigenic species identified were: Aspergillus auricoumus, A. ochraceus, A. ostianus, A. niger and A. niger Aggregate. The most frequent species which produces ochratoxin A among the isolated ones was A. ochraceus, corresponding to 89.55%. There was no significant difference regarding the presence of ochratoxigenic A. ochreceus between the conventional and organic cultivation systems, which suggests that the contamination risk is similar for both cultivation systems.

  5. Efecto del Tostado Sobre los Metabolitos Secundarios y la Actividad Antioxidante de Clones de Cacao Colombiano / Effect of Roasting on the Secondary Metabolites and Antioxidant Activity of Colombian Cocoa Clones

    Directory of Open Access Journals (Sweden)

    Sandra Zapata Bustamante

    2014-12-01

    Full Text Available Resumen. El tostado es una de las operaciones tecnológicas másimportantes en el procesamiento de los granos de cacao; esteproceso conduce a la formación de los productos de la reacciónde Maillard (RM los cuales son cruciales para el desarrollo dela calidad organoléptica de los granos de cacao y sus productosasociados. En el presente estudio se evaluó el efecto del tostadosobre el contenido de metabolitos secundarios y la actividadantioxidante en cinco clones de cacao cultivados en Colombia.En los extractos metanólicos de los diferentes clones de cacao sedeterminó el contenido de fenoles totales, taninos condensados,antocianinas totales, catequina y epicatequina, teobromina ycafeína. Además, se determinó la actividad antioxidante pormedio de la actividad atrapadora del radical ABTS•+, el métodoORAC y la capacidad atrapadora de radicales superóxido. Enconclusión, el efecto del tostado en los clones de cacao no tuvo uncomportamiento uniforme sobre los cambios en los contenidos delos diversos metabolitos secundarios y la actividad antioxidante. /  Abstract. Roasting is one of the most important technologicaloperations in the processing of cocoa beans; this process leads tothe formation of products of the Maillard reaction (RM, which arecrucial for the development of organoleptic quality of cocoa beansand its associated products. The aim of this study was to evaluatethe effect of roasting on the content of secondary metabolites andantioxidant activity in five Colombian cocoa clones, by differentmethodologies. The methanolic extracts of the cocoa beans wereanalyzed for total phenols content, condensed tannins, totalantiocianins, catechin and epicatechin, theobromine and caffeine.The antioxidant activity was determined by ABTS assay, ORACmethod and superoxide radical scavenging method. The effect ofroasting on cocoa clones did not have an unspecified behavior. Inconclusion, the effect of roasting of cacao clones was not uniformon the

  6. Quantitative capillary electrophoresis and its application in analysis of alkaloids in tea, coffee, coca cola, and theophylline tablets.

    Science.gov (United States)

    Li, Mengjia; Zhou, Junyi; Gu, Xue; Wang, Yan; Huang, Xiaojing; Yan, Chao

    2009-01-01

    A quantitative CE (qCE) system with high precision has been developed, in which a 4-port nano-valve was isolated from the electric field and served as sample injector. The accurate amount of sample was introduced into the CE system with high reproducibility. Based on this system, consecutive injections and separations were performed without voltage interruption. Reproducibilities in terms of RSD lower than 0.8% for retention time and 1.7% for peak area were achieved. The effectiveness of the system was demonstrated by the quantitative analysis of caffeine, theobromine, and theophylline in real samples, such as tea leaf, roasted coffee, coca cola, and theophylline tablets.

  7. Development of a sensitive method for the determination of acrylamide in coffee using high-performance liquid chromatography coupled to a hybrid quadrupole Orbitrap mass spectrometer.

    Science.gov (United States)

    Pugajeva, Iveta; Jaunbergs, Janis; Bartkevics, Vadims

    2015-01-01

    The emerging trend towards high-resolution mass spectrometry (MS) alternatives was evaluated by the application of Orbitrap MS for the determination of acrylamide in coffee samples. The high resolving power of the Orbitrap MS provided the high selectivity and sensitivity that enabled quantitative analysis of acrylamide in complex matrices, such as coffee. Several sample preparation methods and scanning modes of the MS (full MS, t-SIM, t-MS2) were assessed in order to optimise parameters of the analytical method. The final procedure involved the extraction of acrylamide with acetonitrile, solid-phase extraction with dispersive primary secondary amine (PSA) and amino columns, and the detection by ultra-performance liquid chromatography coupled to a hybrid quadrupole-Orbitrap MS (HPLC-Q-Orbitrap) operated in targeted MS2 scanning mode. The repeatability of the method at the lowest calibration level (10 μg kg(-1)), expressed as relative standard deviation, was 7.8% and the average recovery of acrylamide was 111%. The proposed method was applied to the determination of acrylamide in 22 samples of roasted coffee obtained from the Latvian retail market. Acrylamide concentration in coffee samples was in the range of 166-503 μg kg(-1).

  8. Extraction of lithium from β-spodumene using chlorination roasting with calcium chloride

    Energy Technology Data Exchange (ETDEWEB)

    Barbosa, Lucía I., E-mail: lbarbosa@unsl.edu.ar [Instituto de Investigaciones en Tecnología Química (INTEQUI-CONICET), Facultad de Química Bioquímica y Farmacia, Universidad Nacional de San Luis, Chacabuco 17, CP 5700 San Luis (Argentina); González, Jorge A. [Instituto de Investigaciones en Tecnología Química (INTEQUI-CONICET), Facultad de Química Bioquímica y Farmacia, Universidad Nacional de San Luis, Chacabuco 17, CP 5700 San Luis (Argentina); Facultad de Ciencias Exactas y Naturales, Universidad Nacional de Cuyo, Padre Jorge Contreras 1300, Parque General San Martín, CP M5502JMA Mendoza (Argentina); Ruiz, María del Carmen [Instituto de Investigaciones en Tecnología Química (INTEQUI-CONICET), Facultad de Química Bioquímica y Farmacia, Universidad Nacional de San Luis, Chacabuco 17, CP 5700 San Luis (Argentina)

    2015-04-10

    Highlights: • β-Spodumene was roasted with calcium chloride to extract lithium. • The optimal conditions of the chlorination process are 900 °C and 120 min. • The products of the reaction are lithium chloride, anorthite, and silica. - Abstract: Chlorination roasting was used to extract lithium as lithium chloride from β-spodumene. The roasting was carried out in a fixed bed reactor using calcium chloride as chlorinating agent. The mineral was mixed with CaCl{sub 2} on a molar ratio of 1:2. Reaction temperature and time were investigated. The reactants and roasted materials were characterized by X-ray fluorescence (XRF), X-ray diffraction (XRD) and atomic absorption spectrophotometry (AAS). The mineral starts to react with CaCl{sub 2} at around 700 °C. The optimal conditions of lithium extraction were found to be 900 °C and 120 min of chlorination roasting, under which it is attained a conversion degree of 90.2%. The characterization results indicate that the major phases present in the chlorinating roasting residue are CaAl{sub 2}Si{sub 2}O{sub 8}, SiO{sub 2}, and CaSiO{sub 3}.

  9. Extraction of lithium from β-spodumene using chlorination roasting with calcium chloride

    International Nuclear Information System (INIS)

    Barbosa, Lucía I.; González, Jorge A.; Ruiz, María del Carmen

    2015-01-01

    Highlights: • β-Spodumene was roasted with calcium chloride to extract lithium. • The optimal conditions of the chlorination process are 900 °C and 120 min. • The products of the reaction are lithium chloride, anorthite, and silica. - Abstract: Chlorination roasting was used to extract lithium as lithium chloride from β-spodumene. The roasting was carried out in a fixed bed reactor using calcium chloride as chlorinating agent. The mineral was mixed with CaCl 2 on a molar ratio of 1:2. Reaction temperature and time were investigated. The reactants and roasted materials were characterized by X-ray fluorescence (XRF), X-ray diffraction (XRD) and atomic absorption spectrophotometry (AAS). The mineral starts to react with CaCl 2 at around 700 °C. The optimal conditions of lithium extraction were found to be 900 °C and 120 min of chlorination roasting, under which it is attained a conversion degree of 90.2%. The characterization results indicate that the major phases present in the chlorinating roasting residue are CaAl 2 Si 2 O 8 , SiO 2 , and CaSiO 3

  10. Measurement of the intracellular ph in human stomach cells: a novel approach to evaluate the gastric acid secretory potential of coffee beverages.

    Science.gov (United States)

    Weiss, Carola; Rubach, Malte; Lang, Roman; Seebach, Elisabeth; Blumberg, Simone; Frank, Oliver; Hofmann, Thomas; Somoza, Veronika

    2010-02-10

    As the consumption of coffee beverages sometimes is reported to cause gastric irritation, for which an increased stomach acid secretion is one of the promoting factors, different processing technologies such as steam-treatment have been developed to reduce putative stomach irritating compounds. There is evidence-based data neither on the effect of detailed processing variations nor on individual coffee components affecting the proton secretory activity (PSA). This work aimed at developing a screening model suitable for investigating the effects of commercial coffee beverages and components thereof on human parietal cells. Human gastric cancer cells (HGT-1) were treated with reconstituted freeze-dried coffee beverages prepared from customary coffee products such as regular coffee (RC, n = 4), mild bean coffee (MBC, n = 5), stomach friendly coffee (SFC, n = 4), and SFC decaffeinated (SFCD, n = 3). PSA was analyzed by flow cytometry using the pH-sensitive dye SNARF-AM. Treatment of the cells with MBC did not result in a PSA different from RC treatment (p stomach irritating compounds revealed significantly reduced contents of (beta)N-alkanoyl-5-hydroxytryptamides, caffeine, N-methylpyridinium, and catechol in SFCD compared to RC. However, none of these compounds seem to act as the sole key bioactive reducing the PSA of SFCD, since their contents in MBC and SFC samples were not different from those in RC samples, although the PSA of these beverages was significantly lower than that of reconstituted freeze-dried RC beverage.

  11. Incidência de ocratoxina A em diferentes frações do café (Coffea arabica L.: bóia, mistura e varrição após secagem em terreiros de terra, asfalto e cimento Incidence of ochratoxin A in fraction diferents coffee beans (Coffea Arabica L: "boia", mixes and "varrição"

    Directory of Open Access Journals (Sweden)

    Luís Roberto Batista

    2007-06-01

    Full Text Available A incidência de ocratoxina A foi estudada em café mistura, bóia e varrição secas em três tipos de terreiro: terra, cimento e asfalto. Foram analisadas 238 amostras coletadas em 11 municípios da região sul do Estado de Minas Gerais, sendo 35 bóia, 97 - mistura e 106 varrição. Das amostras analisadas, em 40% não foi detectada a presença de ocratoxina A, em 31%, foram detectadas a presença de ocratoxina A em níveis que variaram de 0,1 a 5,0 µg/Kg de café. Estes resultados demonstram que 169 amostras (71% analisadas estariam dentro dos limites em estudo da Legislação Européia que regulamenta a concentração máxima de ocratoxina A em grãos de café torrado. As espécies de Aspergillus identificadas como produtoras de ocratoxina A foram Aspergillus ochraceus, A. sclerotiorum e A. sulphureus. Os níveis de contaminação de ocratoxina A em grãos de café foram maiores na fração varrição e nas frações bóia e mistura, secas em terreiro de terra. Os resultados deste estudo concluem que o terreiro de terra aumenta o risco de contaminação com ocratoxina A em grãos de café. A fração varrição devido aos riscos de exposição a ocratoxina A, deve ser reduzida através da adoção de boas práticas agrícolas e não ser utilizada para fins de consumo humano e animal.The ochratoxin incidence was studied in coffee it mixes, it "bóia" and "varrição" dry in three yard types: earth, cement and asphalt. 238 samples were analyzed collected in 11 municipal districts of the south of Minas Gerais state, being 35 "bóia", 97 - it mixes and 106 varrição. Of the analyzed samples, in 40% the ochratoxin A presence it was not detected, in 74 samples, 31%, ochratoxin A presence were detected the in levels that varied from 0,1 to 5,0 µg/Kg of coffee beans. These results demonstrate that in 169 samples (71% analyzed they would be inside of the limits in study of the European Legislation that regulates the maximum concentration of

  12. Have coffee reforms and coffee supply chains affected farmers' income? The case of coffee growers in Rwanda

    OpenAIRE

    Murekezi, Abdoul Karim; Loveridge, Scott

    2009-01-01

    Low prices in the international coffee markets have worsened the economic well-being among coffee farmers. In the face of this situation, the Government of Rwanda has introduced coffee sector reforms that aimed to transform the sector in a way that targets the high quality market and moves away from the bulk coffee market. The high quality coffee market has shown consistent growth over time and exhibits price premiums in international market. If these high prices are passed on to farmers who ...

  13. Honey roasted peanuts and roasted peanuts from Argentina. Sensorial and chemical analyses

    Directory of Open Access Journals (Sweden)

    Grosso, Nelson R.

    2004-12-01

    Full Text Available The objective of this work was to characterize the chemical and sensory aspects of Honey Roasted (HRP and Roasted Peanuts (RP. These products were evaluated for sensory analysis: overall acceptance using a consumer test and a descriptive analysis using a trained panel. Percentages of protein, oil, carbohydrate and ash was analyzed in HRP and RP. The contents of carbohydrate, oil and protein in HRP were 28.22%, 45.56% and 21.06%, respectively. RP showed higher percentages of lipids and protein and lower percentages of carbohydrate content than HRP. The total energetic value was lower in HRP. Values of 8 (like very much were chosen by a higher number of consumer panelist for HRP while values of 6 (like slightly were found in a higher proportion for RP. The trained panel described 11 attributes: brown color, roughness, roasted peanutty, oxidized, cardboard, sweet, salty, bitter, sour, hardness and crunchiness. The roasted peanutty intensity in RP was higher than in HRP. The intensities of roughness, sweet and salty in HRP were higher than in RP.El objetivo del trabajo fue caracterizar química y sensorialmente al Maní Tostado con Miel (MTM y Maní Tostado (MT. Estos dos productos fueron evaluados sensorialmente analizando su aceptabilidad por parte de consumidores (test de aceptabilidad y sus atributos sensoriales por el uso de un panel de jueces entrenados (prueba descriptiva. Por otra parte se describió la composición química porcentual: porcentajes de proteínas, aceites, hidratos de carbonos y cenizas. Los contenidos de hidratos de carbonos, aceites y proteínas en MTM fueron de 28,22%, 45.56% y 21,06%. MT presentó mayores porcentajes de lípidos y proteínas y menor contenido de hidratos de carbono que MTM. El valor energético total de MTM es levemente menor que en MT. La aceptabilidad de los productos mostró mayor número de consumidores que le asignaron un valor de 8 ( me gusta mucho dentro de una escala hedónica de 9 puntos a MTM y

  14. Alkali roasting of bomar ilmenite: rare earths recovery and physico-chemical changes

    Directory of Open Access Journals (Sweden)

    Sanchez-Segado Sergio

    2014-11-01

    (FeTiO3 is presented as a process route for integrated beneficiation of the mineral for rutile-rich phase and rare earth oxides; the latter is released as a consequence of physical changes in the ilmenite matrix, during the water leaching after roasting. The oxidative alkali roasting transforms ilmenite mineral into water-insoluble alkali titanate and water-soluble ferrite. After roasting the insoluble alkali titanate is separated from rare-earth oxide mixture in colloidal form and water-soluble ferrite. Further leaching of alkali titanate is carried out with oxalic (0.3M and ascorbic (0.01M acid solution which removes the remaining Fe2+ ions into the leachate and allows precipitation of high-purity synthetic rutile containing more than 95% TiO2. Iron is removed as iron oxalate. The physico-chemical changes occurred during the roasting and leaching processes are reported by comparing the role of alkali on the roasting process and product morphologies formed.

  15. Role of the ribose-specific marker furfuryl-amine in the formation of aroma active 1-(furan-2-ylmethyl)-1H-pyrrole (or furfuryl-pyrrole) derivatives.

    Science.gov (United States)

    Nikolov, Plamen Y; Yaylayan, Varoujan A

    2012-10-10

    Furfuryl-pyrroles possess a diverse range of organoleptic properties described as roasted, chocolaty, green, horseradish-like, and mushroom-like and are detected in various foods such as coffee, chocolate, popcorn, and roasted chicken. Although their origin in food was attributed to furfuryl-amine, the latter has not been detected so far in Maillard model systems or in foods. In this study, furfuryl-amine was shown to be formed specifically from ribose through nitrogen atom transfer from the α-amino group of any amino acid. Such a transfer can be achieved through decarboxylation of the Schiff base adduct and isomerization followed by hydrolysis. Through the use of (15)Nα-lysine it was revealed that only the (15)Nα nitrogen atom was incorporated into its structure, indicating a specific role for the carboxylate moiety in the mechanism of its formation. Furthermore, isotope labeling studies have indicated that furfuryl-pyrrole derivatives can be formed by the interaction of 2 mol of furfuryl-amine with 3-deoxyribosone followed by dehydration and cyclization to form 1-(furan-2-yl)-N-{[1-(furan-2-ylmethyl)-1H-pyrrol-2-yl]methylidene}methanamine. After hydrolysis, this intermediate can generate furfuryl-formyl-pyrrole, furfuryl-pyrrole carboxylic acid, and furfuryl-pyrrole. In this study, the furfuryl-amine derivatives were also detected in different coffee beans after pyrolysis and analysis by GC-MS. The potential of these compounds to form in aqueous model systems at a temperature of 120 °C was also demonstrated.

  16. 21 CFR 155.120 - Canned green beans and canned wax beans.

    Science.gov (United States)

    2010-04-01

    ... 21 Food and Drugs 2 2010-04-01 2010-04-01 false Canned green beans and canned wax beans. 155.120... Vegetables § 155.120 Canned green beans and canned wax beans. (a) Identity—(1) Definition. Canned green beans and canned wax beans are the foods prepared from succulent pods of fresh green bean or wax bean plants...

  17. Fluidized bed roasting of molybdenite-effect of operating variables

    International Nuclear Information System (INIS)

    Doheim, M.A.; Abdel-Wahab, M.Z.; Rassoul, S.A.

    1976-01-01

    The results of an investigation on the fluidized bed roasting of molybdenite are reported. Molybdenite mixed with quartz was subjected to an oxidizing roast in a 22 mm diam stainless steel batch fluidized bed reactor. Enriched air (with O 2 ) or diluted air (with N 2 ) was used as the fluidizing and oxidizing gas. In addition to the MoS 2 content of the solids and the O 2 content of the gas, the effect of temperature and flow rate was also examined. For the range of variables investigated, it was found that the temperature influences the rate of the roasting reaction greatly. The gas flow rate affects the conversion favorably up to a certain fluidizing flow rate. An increase in the O 2 content of the gas and the MoS 2 of the solids results in higher conversion levels. The unreacted core kinetic model was applied to the results; and the energy of activation for the reaction was obtained from the Arrhenius plot as 31,100 cal/gmol of MoS 2 . The data obtained should be useful in the design and operation of larger scale roasting reactors

  18. Smashing CoffeeScript

    CERN Document Server

    Hudson, Alex

    2013-01-01

    Brew the perfect code with CoffeeScript If you're familiar with JavaScript and the often-frustrating process of creating complex applications, a nice cup of CoffeeScript can help. CoffeeScript is a programming language that compiles into JavaScript and simplifies the entire development process. Now you can tap the full power of CoffeeScript with Smashing CoffeeScript. This full-color, practical book explains CoffeeScript language, syntax, and processes, and will soon have you producing concise and quality code. Ultimately, you'll create RIAs and mobile apps faster, with less

  19. Shaded Coffee: A way to Increase Sustainability in Brazilian Organic Coffee plantations

    OpenAIRE

    Moreira, Cassio Franco; De Nadai Fernandes, Elisabete A.; Tagliaferro, Fábio Sileno

    2008-01-01

    Consumption of specialty coffee, mainly organic coffee, increases worldwide following the tendency of consuming social and ecological sustainable products. Brazil is the world largest coffee producer, with an average of 2,300,000 tons of green coffee in the last 5 years. Cultivation of organic coffee and shaded coffee are common in Central America, while in Brazil both conventional and organic coffee are cultivated in the full sun system. The full sun system is criticized due to the lack of b...

  20. Quality of gari (roasted cassava mash) in Lagos State, Nigeria ...

    African Journals Online (AJOL)

    Gari is creamy-white, partially gelatinized roasted free flowing granular flour made from cassava roots. It is a major staple consumed in both urban and rural areas due to its convenience. Quality of Gari (roasted cassava mash) in Lagos, Nigeria was investigated. Gari samples were collected at random from different ...

  1. HS-SPME GC/MS characterization of volatiles in raw and dry-roasted almonds (Prunus dulcis).

    Science.gov (United States)

    Xiao, Lu; Lee, Jihyun; Zhang, Gong; Ebeler, Susan E; Wickramasinghe, Niramani; Seiber, James; Mitchell, Alyson E

    2014-05-15

    A robust HS-SPME and GC/MS method was developed for analyzing the composition of volatiles in raw and dry-roasted almonds. Almonds were analyzed directly as ground almonds extracted at room temperature. In total, 58 volatiles were identified in raw and roasted almonds. Straight chain aldehydes and alcohols demonstrated significant but minimal increases, while the levels of branch-chain aldehydes, alcohols, heterocyclic and sulfur containing compounds increased significantly (500-fold) in response to roasting (palmonds) to 315.8±70.0 ng/g (averaged across the roasting treatments evaluated i.e. 28, 33 and 38 min at 138 °C) after roasting. Pyrazines were detected in only the roasted almonds, with the exception of 2,5-dimethylpyrazine, which was also found in raw almonds. The concentration of most alcohols increased in the roasted samples with the exception of 2-methyl-1-propanol, 3-methyl-1-butanol and 2-phenylethyl alcohol, which decreased 68%, 80%, and 86%, respectively. Copyright © 2013 Elsevier Ltd. All rights reserved.

  2. Effectiveness of oxygen barrier oven bags in low temperature cooking on reduction of warmed-over flavor in beef roasts.

    Science.gov (United States)

    Lepper-Blilie, A N; Berg, E P; Buchanan, D S; Keller, W L; Maddock-Carlin, K R; Berg, P T

    2014-03-01

    A 3×3×2 factorial was utilized to determine if roast size (small, medium, large), cooking method (open-pan, oven bag, vacuum bag), and heating process (fresh, reheated) prevented warmed-over flavor (WOF) in beef clod roasts. Fresh vacuum bag and reheated open-pan roasts had higher cardboardy flavor scores compared with fresh open-pan roast scores. Reheated roasts in oven and vacuum bags did not differ from fresh roasts for cardboardy flavor. Brothy and fat intensity were increased in reheated roasts in oven and vacuum bags compared with fresh roasts in oven and vacuum bags. Differences in TBARS were found in the interaction of heating process and roast size with the fresh and reheated large, and reheated medium roasts having the lowest values. Based on TBARS data, to prevent WOF in reheated beef roasts, a larger size roast in a cooking bag is the most effective method. Copyright © 2013 Elsevier Ltd. All rights reserved.

  3. Coffee inhibition of CYP3A4 in vitro was not translated to a grapefruit-like pharmacokinetic interaction clinically.

    Science.gov (United States)

    Dresser, George K; Urquhart, Brad L; Proniuk, Julianne; Tieu, Alvin; Freeman, David J; Arnold, John Malcolm; Bailey, David G

    2017-10-01

    Grapefruit can augment oral medication bioavailability through irreversible (mechanism-based) inhibition of intestinal CYP3A4. Supplementary data from our recent coffee-drug interaction clinical study showed some subjects had higher area under the plasma drug concentration - time curve (AUC) and plasma peak drug concentration (Cmax) of the CYP3A4 probe felodipine compared to aqueous control. It was hypothesized that coffee might interact like grapefruit in responsive individuals. Beans from six geographical locations were consistently brewed into coffee that was separated chromatographically to a methanolic fraction for in vitro inhibition testing of CYP3A4 metabolism of felodipine at 1% coffee strength. The effect of simultaneous incubation and 10-min preincubation with coffee fractions determined whether coffee had direct and mechanism-based inhibitory activity. A subsequent five-way randomized balanced controlled crossover clinical study evaluated the clinical pharmacokinetic interaction with single-dose felodipine. Grapefruit juice, water, or three of the in vitro tested coffees were ingested at 300 mL alone 1 h before and then with felodipine. In vitro, all six coffees decreased felodipine metabolism for both simultaneous and preincubation exposure compared to corresponding control. Five coffees demonstrated mechanism-based inhibition. Grapefruit increased felodipine AUC 0-8 (25 vs. 13 ng.h/mL, P coffees caused no change in these parameters compared to water. Despite high in vitro potency of CYP3A4 inhibition, the coffees did not cause a clinical pharmacokinetic interaction possibly from insufficient amount of inhibitor(s) in coffee reaching intestinal CYP3A4 during the absorption phase of felodipine. The results of this study highlight the need for follow-up clinical testing when in vitro results indicate the possibility of an interaction. © 2017 The Authors. Pharmacology Research & Perspectives published by John Wiley & Sons Ltd, British

  4. Alpha-amylase inhibitor-1 gene from Phaseolus vulgaris expressed in Coffea arabica plants inhibits alpha-amylases from the coffee berry borer pest.

    Science.gov (United States)

    Barbosa, Aulus E A D; Albuquerque, Erika V S; Silva, Maria C M; Souza, Djair S L; Oliveira-Neto, Osmundo B; Valencia, Arnubio; Rocha, Thales L; Grossi-de-Sa, Maria F

    2010-06-17

    Coffee is an important crop and is crucial to the economy of many developing countries, generating around US$70 billion per year. There are 115 species in the Coffea genus, but only two, C. arabica and C. canephora, are commercially cultivated. Coffee plants are attacked by many pathogens and insect-pests, which affect not only the production of coffee but also its grain quality, reducing the commercial value of the product. The main insect-pest, the coffee berry borer (Hypotheneumus hampei), is responsible for worldwide annual losses of around US$500 million. The coffee berry borer exclusively damages the coffee berries, and it is mainly controlled by organochlorine insecticides that are both toxic and carcinogenic. Unfortunately, natural resistance in the genus Coffea to H. hampei has not been documented. To overcome these problems, biotechnological strategies can be used to introduce an alpha-amylase inhibitor gene (alpha-AI1), which confers resistance against the coffee berry borer insect-pest, into C. arabica plants. We transformed C. arabica with the alpha-amylase inhibitor-1 gene (alpha-AI1) from the common bean, Phaseolus vulgaris, under control of the seed-specific phytohemagglutinin promoter (PHA-L). The presence of the alpha-AI1 gene in six regenerated transgenic T1 coffee plants was identified by PCR and Southern blotting. Immunoblotting and ELISA experiments using antibodies against alpha-AI1 inhibitor showed a maximum alpha-AI1 concentration of 0.29% in crude seed extracts. Inhibitory in vitro assays of the alpha-AI1 protein against H. hampei alpha-amylases in transgenic seed extracts showed up to 88% inhibition of enzyme activity. This is the first report showing the production of transgenic coffee plants with the biotechnological potential to control the coffee berry borer, the most important insect-pest of crop coffee.

  5. α-Amylase inhibitor-1 gene from Phaseolus vulgaris expressed in Coffea arabica plants inhibits α-amylases from the coffee berry borer pest

    Directory of Open Access Journals (Sweden)

    Oliveira-Neto Osmundo B

    2010-06-01

    Full Text Available Abstract Background Coffee is an important crop and is crucial to the economy of many developing countries, generating around US$70 billion per year. There are 115 species in the Coffea genus, but only two, C. arabica and C. canephora, are commercially cultivated. Coffee plants are attacked by many pathogens and insect-pests, which affect not only the production of coffee but also its grain quality, reducing the commercial value of the product. The main insect-pest, the coffee berry borer (Hypotheneumus hampei, is responsible for worldwide annual losses of around US$500 million. The coffee berry borer exclusively damages the coffee berries, and it is mainly controlled by organochlorine insecticides that are both toxic and carcinogenic. Unfortunately, natural resistance in the genus Coffea to H. hampei has not been documented. To overcome these problems, biotechnological strategies can be used to introduce an α-amylase inhibitor gene (α-AI1, which confers resistance against the coffee berry borer insect-pest, into C. arabica plants. Results We transformed C. arabica with the α-amylase inhibitor-1 gene (α-AI1 from the common bean, Phaseolus vulgaris, under control of the seed-specific phytohemagglutinin promoter (PHA-L. The presence of the α-AI1 gene in six regenerated transgenic T1 coffee plants was identified by PCR and Southern blotting. Immunoblotting and ELISA experiments using antibodies against α-AI1 inhibitor showed a maximum α-AI1 concentration of 0.29% in crude seed extracts. Inhibitory in vitro assays of the α-AI1 protein against H. hampei α-amylases in transgenic seed extracts showed up to 88% inhibition of enzyme activity. Conclusions This is the first report showing the production of transgenic coffee plants with the biotechnological potential to control the coffee berry borer, the most important insect-pest of crop coffee.

  6. Spices Coffee : Innovation Strategy To Increase Quality On Powder Coffee Farmers

    Science.gov (United States)

    Amir, I. T.; Indah, P. N.; Widayanti, S.

    2018-01-01

    The purpose of the study is a) to analyze the condition of internal environment industry spices coffee, b) to analyze the condition of the external environment industry spices coffee, and c) to determine the technological innovation strategy spices coffee in order to improve the competitiveness of the coffee people. Most of the coffee grown in Tutur district is cultivated by smallholder farms, resulting in low quality. The strategy of coffee spice agro-industry aims to increase the added value of the products so that farmers obtain higher coffee prices. Activities include the provision of raw materials, processing, supply of final products, and marketing.The results showed that the internal environmental conditions that have the highest value is the strengthen factors. The highest score of strengthen factors is the availability of coffee, availability of labor and communications group. The highest score of opportunity factors is technological assistance from the government and other government support for the development of people’s coffee industry and high market potential. The development of agrotourism should improve as well as expand the network to seize market. The strategy should be applied in the development of spices coffee industry is to support aggressive growth (Growth-oriented strategy).

  7. Analysis of acrylamide in coffee and dietary exposure to acrylamide from coffee

    DEFF Research Database (Denmark)

    Granby, Kit; Fagt, Sisse

    2004-01-01

    An analytical method for analysing acrylamide in coffee was validated. The analysis of prepared coffee includes a comprehensive clean-up using multimode solid-phase extraction (SPE) by automatic SPE equipment and detection by liquid chromatography tandem mass spectrometry using electrospray...... in the positive mode. The recoveries of acrylamide in ready-to-drink coffee spiked with 5 and 10 mug l(-1) were 96 +/- 14% and 100 +/- 8%, respectively. Within laboratory reproducibility for the same spiking levels were 14% and 9%, respectively. Coffee samples (n = 25) prepared twice by coffee machines and twice...... by a French Press Cafetiere coffee maker contained 8 +/- 3 mug l(-1) and 9 +/- 3 mug l(-1) acrylamide. Five ready-to-drink instant coffee prepared twice contained 8 +/- 2 mug l(-1). Hence, the results do not show significant differences in the acrylamide contents in ready-to-drink coffee prepared by coffee...

  8. Postavení Kolumbie na světovém trhu kávy

    OpenAIRE

    Petrová, Aneta

    2017-01-01

    The thesis deals with the importance of Colombia on the world coffee market. Colombia is the third greatest producer of coffee in the world. The aim of this thesis is to characterize the position of Colombia on the international coffee market. Firstly, there is specified the coffee as a commodity for trading, coffee plant and its species, harvesting of coffee fruits and the following processing of coffee beans including the ratings of coffee beans quality. In the second chapter, there is char...

  9. The effect of dewaxing of green coffee on the coffee brew

    NARCIS (Netherlands)

    Stegen, G.H.D. van der

    1979-01-01

    The two commercially most important mild treatments for green coffee are the steam treatment and the dewaxing process. In the former treatment the green coffee is just steamed. In the dewaxing process the waxy layer is extracted from the green coffee with an organic solvent, after which this coffee

  10. 49 CFR 1248.101 - Commodity codes required.

    Science.gov (United States)

    2010-10-01

    ... oils. 2095 Roasted coffee, including instant coffee. 2096 Shortening, table oils, margarine and other... noodles. 21 Tobacco Products: 211 Cigarettes. 212 Cigars. 213 Chewing and Smoking Tobacco and Snuff. 214...

  11. Molecular identification of Aspergillus spp. isolated from coffee beans Identificação molecular de Aspergillus spp. isolados de grãos de café

    Directory of Open Access Journals (Sweden)

    Marciane Magnani

    2005-01-01

    Full Text Available Some species belonging to the genus Aspergillus are potential producers of ochratoxin A (OA, a mycotoxin with nephrotoxic, immunosuppressive, teratogenic and carcinogenic effects. The aim of the present study was to identify the species of Aspergillus that contaminate the inside of coffee beans collected in the stage of maturation and drying, from 16 producing areas located in the northern region of the State of Paraná, in the South of Brazil. A total of 108 isolates of Aspergillus spp. was identified at the species level, by sequencing the internal transcribed spacer (ITS1-5.8S-ITS2 of ribosomal DNA (rDNA. The results revealed the presence of potentially ochratoxigenic species in 82% of the geographic regions studied, among which Aspergillus niger was the species most frequently detected, followed by A. ochraceus and A. carbonarius. The presence of A. carbonarius in immature coffee fruits harvested from trees is reported for the first time.Algumas espécies pertencentes ao gênero Aspergillus possuem potencial para produção de Ocratoxina A (OA, uma micotoxina de efeitos nefrotóxicos, imunossupressivos, teratogênicos e carcinogênicos. Com o objetivo de identificar as espécies de Aspergillus que contaminam o interior de grãos de café, foram coletadas amostras em diferentes estádios de maturação do produto, em 16 propriedades produtoras do norte do estado do Paraná. Um total de 108 isolados de Aspergillus spp. foram identificados ao nível de espécie, pelo sequenciamento dos espaços internos transcritos (ITS1-5,8S-ITS2 do DNA ribossomal (rDNA. Os resultados revelaram a presença de espécies potencialmente ocratoxigênicas em 82% das regiões analisadas, sendo dentre estas, Aspergillus niger a espécie mais freqüentemente detectada,seguida por A. ochraceus, e A. carbonarius. É relatada pela primeira vez a presença de A. carbonarius em frutos de café coletados na árvore.

  12. Research on the effect of alkali roasting of copper dross on leaching rate of indium

    Science.gov (United States)

    Dafang, Liu; Fan, Xingxiang; Shi, Yifeng; Yang, Kunbin

    2017-11-01

    The byproduct copper dross produced during refining crude lead was characterized by X-ray diffraction (XRD), scanning electron microscope (SEM) and fluorescence spectrometer (XRF), which showed that copper dross mainly contained lead, copper, zinc, arsenic, antimony, bismuth, sulfur and a small amount of indium and silver etc. The mineralogical phase change of oxidation roasting of copper dross by adding sodium hydroxide was analyzed with the help of XRD and SEM. The effects of water leaching, ratio of sodium hydroxide, roasting time, and roasting temperature on leaching rate of indium were investigated mainly. The experimental results showed that phase of lead metal and sulfides of lead, copper and zinc disappeared after oxidation roasting of copper dross by adding sodium hydroxide, new phase of oxides of lead, copper, zinc and sodium salt of arsenic and antimony appeared. Water leaching could remove arsenic, and acid leaching residue obtained was then leached with acid. The leaching rate of indium was higher 6.98% compared with alkali roasting of copper dross-acid leaching. It showed that removing arsenic by water leaching and acid leaching could increase the leaching rate of indium and be beneficial to reducing subsequent acid consumption of extracting indium by acid leaching. The roasting temperature had a significant effect on the leaching rate of indium, and leaching rate of indium increased with the rise of roasting temperature. When roasting temperature ranged from 450°C to 600°C, leaching rate of indium increased significantly with the rise of roasting temperature. When roasting temperature rose from 450°C to 600°C, leaching rate of indium increased by 60.29%. The amount of sodium hydroxide had an significant effect on the leaching rate of indium, and the leaching of indium increased with the increase of the amount of sodium hydroxide, and the leaching rate of indium was obviously higher than that of copper dross blank roasting and acid leaching.

  13. Characterization of Fatty Acid, Amino Acid and Volatile Compound Compositions and Bioactive Components of Seven Coffee (Coffea robusta Cultivars Grown in Hainan Province, China

    Directory of Open Access Journals (Sweden)

    Wenjiang Dong

    2015-09-01

    Full Text Available Compositions of fatty acid, amino acids, and volatile compound were investigated in green coffee beans of seven cultivars of Coffea robusta grown in Hainan Province, China. The chlorogenic acids, trigonelline, caffeine, total lipid, and total protein contents as well as color parameters were measured. Chemometric techniques, principal component analysis (PCA, hierarchical cluster analysis (HCA, and analysis of one-way variance (ANOVA were performed on the complete data set to reveal chemical differences among all cultivars and identify markers characteristic of a particular botanical origin of the coffee. The major fatty acids of coffee were linoleic acid, palmitic acid, oleic acid, and arachic acid. Leucine (0.84 g/100 g DW, lysine (0.63 g/100 g DW, and arginine (0.61 g/100 g DW were the predominant essential amino acids (EAAs in the coffee samples. Seventy-nine volatile compounds were identified and semi-quantified by HS-SPME/GC-MS. PCA of the complete data matrix demonstrated that there were significant differences among all cultivars, HCA supported the results of PCA and achieved a satisfactory classification performance.

  14. Lipid analyses of fumigated vs irradiated raw and roasted almonds

    International Nuclear Information System (INIS)

    Uthman, R.S.; Toma, R.B.; Garcia, R.; Medora, N.P.; Cunningham, S.

    1998-01-01

    The purpose of this study was to compare the effects of propylene oxide (PO) and irradiation treatments on the lipid analyses of raw and roasted almonds. Eight kilograms each of raw and roasted almonds were divided into four batches (2 kg each). Three of the batches were subjected to PO treatment or irradiation treatment with a dose of 6, 10·5 kGy. The untreated batch served as control samples, they were taken from all the batches at three consecutive times during storage (day 0, 8 weeks and 16 weeks) and analysed for iodine number, peroxide value and 2-thiobarbituric acid number. Overall, irradiated almonds incurred a higher variation in lipid stability than PO tested almonds while roasted almonds incurred a higher variation than raw almonds

  15. Mechanism of Enhancing Extraction of Vanadium from Stone Coal by Roasting with MgO

    Directory of Open Access Journals (Sweden)

    Fang Chen

    2017-02-01

    Full Text Available In this paper, the extraction of vanadium from stone coal by roasting with MgO and leaching with sulfuric acid has been investigated, and the mechanism analysis of stone coal roasting with MgO was studied. The results indicated that under the conditions that the mass fraction of the particles with grain size of 0–0.074 mm in raw ore was 75%, the roasting temperature was 500 °C, the roasting time was 1 h, MgO addition was 3 wt %, the sulfuric acid concentration was 20 vol %, the liquid-to-solid ratio was 1.5 mL/g, the leaching temperature was 95 °C, and leaching time was 2 h, resulting in a vanadium leaching efficiency of 86.63%, which increased by 7.73% compared with that of blank roasting. The mechanism analysis showed that the degree of calcite decomposition was low and, thus, magnesium vanadate was more easily formed than calcium vanadate below 500 °C. Moreover, magnesium vanadate was easier to dissolve than calcium vanadate during the sulfuric acid leaching process. Thus, the vanadium leaching efficiency was enhanced by using MgO as a roasting additive below 500 °C. Additionally, at high temperature the formation of tremolite would consume calcium oxide produced from the decomposition of calcite, thus, the formation of calcium vanadate was hindered, and V2O5 would react with MgO to form magnesium vanadate. Therefore, the vanadium leaching efficiency of roasting with MgO was higher than that of blank roasting at high temperature.

  16. Compositional and Mechanical Properties of Peanuts Roasted to Equivalent Colors using Different Time/Temperature Combinations

    Science.gov (United States)

    Peanuts in North America and Europe are primarily consumed after dry roasting. Standard industry practice is to roast peanuts to a specific surface color (Hunter L-value) for a given application; however, equivalent surface colors can be attained using different roast temperature/time combinations,...

  17. DEVELOPMENT OF COFFEE MARKET AND CHANGES IN COFFEE CONSUMPTION AMONG POLES

    Directory of Open Access Journals (Sweden)

    Sylwia Chudy

    2014-12-01

    Full Text Available The paper presents results of a survey concerning coffee consumption together with results of visual and instrumental coffee analyses. The investigations focused on the type of additives used when preparing coffee. Based on the survey it was found that 58.3% respondents use sweeteners and 92.7% coffee whiteners (mainly milk with 3.2% fat content.

  18. DOI: 10.18697/ajfand.80.15995 12600 ASSESSMENT OF THE ...

    African Journals Online (AJOL)

    These genotypes were grown in plots of 5 meters by 4 meters each. The data was collected by field observations and lab experiments. The results ... meat substitutes (soy pieces), soy flour, green beans, roasted beans, and whole beans [12].

  19. Determinação simultânea de precursores de serotonina - triptofano e 5-hidroxitriptofano - em café Simultaneous determination of serotonin precursors - tryptophan and 5-hidroxytryptophan - in coffee

    Directory of Open Access Journals (Sweden)

    Ana Carolina C. L. Martins

    2010-01-01

    Full Text Available Epidemiological studies attributed positive effects in the central nervous system (CNS to coffee. Among possible active constituents, serotonin, a neurotransmitter in the CNS, is present; but dietary sources do not cross the blood-brain barrier. Tryptophan and 5-hidroxytryptophan (5-HTP are serotonin precursors and can affect brain concentrations. An ion-pair-HPLC, post-column derivatization with o-phthalaldehyde and fluorimetric detection before and after hydrolysis with NaOH and extraction with methanol:water was developed for the simultaneous determination of these compounds. It was selective, sensitive (LOD = 0.3 and 0.2 μg/mL, precise (91.3 and 94.2% recovery for tryptophan and 5-HTP, respectively, and linear from 0.3 to 40 μg/mL for both compounds. It was applied to green and roasted arabica and robusta coffees.

  20. The performances of coffee processors and coffee market in the Republic of Serbia

    Directory of Open Access Journals (Sweden)

    Nuševa Daniela

    2017-01-01

    Full Text Available The main aim of this paper is to investigate the performances of coffee processors and coffee market in Serbia based on the market concentration analysis, profitability analysis, and profitability determinants analysis. The research was based on the sample of 40 observations of coffee processing companies divided into two groups: large and small coffee processors. The results indicate that two large coffee processors have dominant market share. Even though the Serbian coffee market is an oligopolistic, profitability analysis indicates that small coffee processors have a significant better profitability ratio than large coffee processors. Furthermore, results show that profitability ratio is positively related to the inventory turnover and negatively related to the market share.

  1. Effect of roasting regime on phytochemical properties of Senna occidentalis seeds

    Directory of Open Access Journals (Sweden)

    Abiodun A. Olapade

    2016-10-01

    Full Text Available Senna occidentalis seeds were roasted at varying temperatures of 190, 210 and 230 oC each for 10, 15 and 20 min. Phytochemicals of the roasted seeds were determined using standard methods. The phytochemicals analysed were tannins, saponins, flavonoids, alkaloids, glycosides, oxalate and phenolics. Phytochemicals are compounds hypothesized for much of the disease-protection provided by diets high in fruits, vegetables, legumes, cereals and plant-based beverages. This study has clearly shown that roasting time and temperature have significant effects on the seed parameters analyzed. There was an increase in tannin, alkaloid, saponin and phenolic contents and a decrease in the contents of flavonoids and oxalates.

  2. Effect of Roasting on Fatty Acid Profile of Brown and Yellow ...

    African Journals Online (AJOL)

    Purpose: To monitor changes in fatty acid profiles of brown and yellow varieties of flaxseeds in the raw and roasted states using gas chromatography .... The ratio of SFAs to USFAs is a useful index to measure edible oil quality. ..... roasting, powdering and storing irradiated soybeans on hydrocarbon detection for identifying ...

  3. Weed control in young coffee plantations through post emergence herbicide application onto total area Controle de plantas daninhas em cafezais recém-implantados, com herbicidas aplicados em pós-emergência em área total

    Directory of Open Access Journals (Sweden)

    C.P. Ronchi

    2004-12-01

    Full Text Available This study was carried out to investigate the efficiency of several herbicides under field conditions, by post-emergence application onto the entire area, their effect on the control of weeds in young coffee plantations and commercial coffee and bean intercropping system, as well as on both crops. Seedlings of Coffea arabica cv. Red Catuaí with four to six leaf pairs were transplanted to the field and treated according to conventional agronomic practices. A bean and coffee intercropping system was established by sowing three lines of beans in the coffee inter-rows. At the time the herbicides were sprayed, the coffee plants had six to ten leaf pairs; the bean plants, three leaflets; and the weeds were at an early development stage. Fluazifop-p-butyl and clethodim were selective for coffee plants and controlled only Brachiaria plantaginea and Digitaria horizontalis efficiently. Broad-leaved weeds (Amaranthus retroflexus, Bidens pilosa, Coronopus didymus, Emilia sonchifolia, Galinsoga parviflora, Ipomoea grandifolia, Lepidium virginicum, and Raphanus raphanistrum were controlled with high efficiency by sole applications of fomesafen, flazasulfuron, and oxyfluorfen, except B. pilosa, C. didymus, and R. raphanistrum for oxyfluorfen. Sequential applications in seven-day intervals of fomesafen + fluazifop-p-butyl, or clethodim, and two commercial mixtures of fomesafen + fluazifop-p-butyl simultaneously controlled both types of weed. Cyperus rotundus was only controlled by flazasulfuron. Except for fluazifop-p-butyl and clethodim, all herbicide treatments caused only slight injuries on younger coffee leaves. However, further plant growth was not impaired and coffee plant height and stem diameter were therefore similar in the treatments, as evaluated four months later. Fomesafen, fluazifop-p-butyl, and clethodim, at sole or sequential application, and the commercial mixtures of fomesafen + fluazifop-p-butyl were also highly selective for bean crop; thus

  4. Rust and Thinning Management Effect on Cup Quality and Plant Performance for Two Cultivars of Coffea arabica L.

    Science.gov (United States)

    Echeverria-Beirute, Fabian; Murray, Seth C; Klein, Patricia; Kerth, Chris; Miller, Rhonda; Bertrand, Benoit

    2018-05-30

    Beverage quality is a complex attribute of coffee ( Coffea arabica L.). Genotype (G), environment (E), management (M), postharvest processing, and roasting are all involved. However, little is known about how G × M interactions influence beverage quality. We investigated how yield and coffee leaf rust (CLR) disease (caused by Hemileia vastatrix Berk. et Br.) management affect cup quality and plant performance, in two coffee cultivars. Sensory and chemical analyses revealed that 10 of 70 attributes and 18 of 154 chemical volatile compounds were significantly affected by G and M. Remarkably, acetaminophen was found for the first time in roasted coffee and in higher concentrations under more stressful conditions. A principal component analysis described 87% of the variation in quality and plant overall performance. This study is a first step in understanding the complexity of the physiological, metabolic, and molecular changes in coffee production, which will be useful for the improvement of coffee cultivars.

  5. Production of Flammulina velutipes on coffee husk and coffee spent-ground

    Directory of Open Access Journals (Sweden)

    Leifa Fan

    2001-01-01

    Full Text Available Solid state cultivation (SSC was carried out to evaluate the feasibility of using coffee husk and spent-ground as substrates for the production of edible mushroom Flammulina under different conditions of moisture and spawn rate. The strain of F. velutipes LPB 01 was adapted for a coffee husk extract medium. Best results were obtained with 25% spawn rate, though there was not much difference when lower spawn rates (10-20% were used. Ideal moisture content for mycelial growth was 60% and 55% for coffee husk and spent-ground, respectively. With coffee husk as substrate, first fructification occurred after 25 days of inoculation and the biological efficiency reached about 56% with two flushes after 40 days. With spent-ground as substrate, first fructification occurred 21 days after inoculation and the biological efficiency reached about 78% in 40 days. There was decrease in the caffeine and tannins contents (10.2 and 20.4%, respectively in coffee husk after 40 days. In coffee spent-ground, the tannin contents decreased by 28% after 40 days. These decrease was attributed to the degradation of caffeine or tannins by the culture because these were not adsorbed in the fungal mycelia. Results showed the feasibility of using coffee husk and coffee spent-ground as substrate without any nutritional supplementation for cultivation of edible fungus in SSC. Spent ground appeared better than coffee husk.

  6. Impact of Roasting on Fatty Acids, Tocopherols, Phytosterols, and Phenolic Compounds Present in Plukenetia huayllabambana Seed

    Directory of Open Access Journals (Sweden)

    Rosana Chirinos

    2016-01-01

    Full Text Available The effect of roasting of Plukenetia huayllabambana seeds on the fatty acids, tocopherols, phytosterols, and phenolic compounds was evaluated. Additionally, the oxidative stability of the seed during roasting was evaluated through free fatty acids, peroxide, and p-anisidine values in the seed oil. Roasting conditions corresponded to 100, 120, 140, and 160°C for 10, 20, and 30 min, respectively. Results indicate that roasting temperatures higher than 120°C significantly affect the content of the studied components. The values of acidity, peroxide, and p-anisidine in the sacha inchi oil from roasted seeds increased during roasting. The treatment of 100°C for 10 min successfully maintained the evaluated bioactive compounds in the seed and quality of the oil, while guaranteeing a higher extraction yield. Our results indicate that P. huayllabambana seed should be roasted at temperatures not higher than 100°C for 10 min to obtain snacks with high levels of bioactive compounds and with high oxidative stability.

  7. Optimization of the isolation and quantitation of kahweol and cafestol in green coffee oil.

    Science.gov (United States)

    Chartier, Agnes; Beaumesnil, Mathieu; de Oliveira, Alessandra Lopes; Elfakir, Claire; Bostyn, Stephane

    2013-12-15

    Kahweol and cafestol are two diterpenes that exist mainly as esters of fatty acids in green coffee oil. To recover them under their free form they have to be either saponified or trans-esterified. These two compounds are well known to be sensitive to heat, and reagents, therefore experimental conditions used in the transesterification reaction are critical. In this paper, a Doehlert experimental design plan is used to optimize the transesterification conditions using some key variables such as the temperature of the reaction, the reagent base concentration and the duration of the reaction. Therefore, the optimal parameters determined from the Doehlert design are equal to 70 °C, temperature of the reaction; 1.25 mol L(-1) concentration of the reagent base; and 60 min reaction time. The contour plots show that the extracted quantity of kahweol and cafestol can depend greatly from the experimental conditions. After transesterification, the free form of the diterpernes is extracted from the lipid fraction using liquid-liquid extraction and analyzed using GC-FID without prior derivatization. The amount of kahweol and cafestol obtained from green coffee oil obtained by cold mechanical press of Catuai coffee bean is equal to 33.2±2.2 and 24.3±2.4 g kg(-1)oil, respectively. In an attempt to streamline the process, the transesterification reaction is performed in an in-flow chemistry reactor using the optimal conditions obtained with the Doehlert experimental design. The amount of kahweol and cafestol obtained from the same green coffee oil is equal to 43.5 and 30.072 g kg(-1)oil, respectively. Results are slightly higher compared to the ones obtained with the batch procedure. This can be explained by a better mixing of the coffee oil with the reagents and a faster transesterification reaction. © 2013 Elsevier B.V. All rights reserved.

  8. 78 FR 7750 - Emergency Food Assistance Program; Availability of Foods for Fiscal Year 2013

    Science.gov (United States)

    2013-02-04

    ...), blueberries, carrots, catfish, chicken (leg quarters, thighs/drumsticks), cranberry sauce, grape juice, lamb... distribution through TEFAP: dehydrated potatoes, dried plums, raisins, frozen ground beef, frozen whole chicken, frozen ham, frozen turkey roast, blackeye beans, garbanzo beans, great northern beans, light red kidney...

  9. CORRELATION BETWEEN CAFFEINE CONTENTS OF GREEN ...

    African Journals Online (AJOL)

    KEY WORDS: Green coffee beans, Caffeine, Correlation between caffeine content and altitude of coffee plant,. UV-Vis .... The extraction of caffeine from green coffee bean samples in to water was carried out by the reported method ..... caffeine in proposed green tea standard reference materials by liquid chromatography.

  10. In vitro and in vivo evaluation of the prebiotic effect of raw and roasted almonds (Prunus amygdalus).

    Science.gov (United States)

    Liu, Zhibin; Wang, Wei; Huang, Guangwei; Zhang, Wen; Ni, Li

    2016-03-30

    Almonds contain considerable amounts of potential prebiotic components, and the roasting process may alter these components. The aim of this study was to compare the in vitro fermentation properties and in vivo prebiotic effect of raw and roasted almonds. In vitro, predigested raw and roasted almonds promoted the growth of Lactobacillus acidophilus (La-14) and Bifidobacterium breve (JCM 1192), and no significant differences were found between these two nuts. In a 4-week animal trial, daily intake of raw or roasted almonds promoted the population of Bifidobacterium spp. and Lactobacillus spp. and inhibited the growth of Enterococcus spp. in faeces and caecal contains of rats. Compared with roasted almonds, raw almonds had a greater bifidobacteria promotion effect. Besides, significantly higher β-galactosidase activity and lower β-glucuronidase and azoreductase activities in faeces or caecal contents of rats were observed with raw almonds than with roasted almonds. While, in terms of metabolic effects, the ingestion of roasted almonds resulted in significantly greater intestinal lipase activities. Both raw and roasted almonds exhibit potential prebiotic effects, including regulation of intestinal bacteria and improved metabolic activities. The roasting process may slightly reduce the prebiotic effects of almonds but significantly improve the metabolic effects © 2016 The Authors. Journal of the Science of Food and Agriculture published by John Wiley & Sons Ltd on behalf of Society of Chemical Industry.

  11. Antioxidant effect of poleo and oregano essential oil on roasted sunflower seeds.

    Science.gov (United States)

    Quiroga, Patricia R; Grosso, Nelson R; Nepote, Valeria

    2013-12-01

    The objective was to evaluate the stability of sensory and chemical parameters in roasted sunflower seeds supplemented with oregano and poleo essential oils; and the consumer acceptability of this product. Four samples were prepared: plain roasted sunflower seeds (Control = RS-C), and sunflower seeds added with oregano (RS-O) or poleo (RS-P) essential oils or BHT (RS-BHT). Consumer acceptance was determined on fresh samples. The overall acceptance averages were 6.13 for RS-C, 5.62 for RS-P, and 5.50 for RS-O (9-point hedonic scale). The addition of BHT showed greater protection against the oxidation process in the roasted sunflower seeds. Oregano essential oil exhibited a greater antioxidant effect during storage than poleo essential oil. Both essential oils (oregano and poleo) provided protection to the product, inhibiting the formation of undesirable flavors (oxidized and cardboard). The antioxidant activity that presents essential oils of oregano and poleo could be used to preserve roasted sunflower seeds. © 2013 Institute of Food Technologists®

  12. Effect of roasting conditions on color and volatile profile including HMF level in sweet almonds (Prunus dulcis).

    Science.gov (United States)

    Agila, Amal; Barringer, Sheryl

    2012-04-01

    Microwave, oven, and oil roasting of almonds were used to promote almond flavor and color formation. Raw pasteurized almonds were roasted in a microwave for 1 to 3 min, in an oven at 177 °C for 5, 10, 15, and 20 min; and at 135 and 163 °C for 20 min, and in oil at 135, 163, and 177 °C for 5 min and 177 °C for 10 min. Volatile compounds were quantified in the headspace of ground almonds, both raw and roasted, by selected ion flow tube mass spectrometry. Strong correlations were found between L value, chroma, and 5-(hydroxy methyl)-2- furfural; and were independent of roasting method. Raw almonds had lower concentrations of most volatiles than roasted almonds. Conditions that produced color equivalent to commercial samples were 2 min in the microwave, 5 min at 177 °C in the oven, and 5 min at 135 °C in oil. Microwave heating produced higher levels of most volatiles than oven and oil roasting at commercial color. Sensory evaluation indicated that microwave-roasted almonds had the strongest aroma and were the most preferred. Oil-roasted almonds showed significantly lower levels of volatiles than other methods, likely due to loss of these volatiles into the oil. Alcohols such as benzyl alcohols and strecker aldehydes including benzaldehyde and methional were at higher concentrations than other volatiles in roasted almonds. The oxidation of lipids to form alkanals such as nonanal and degradation of sugars to form furan type compounds was also observed. The Maillard reaction contributed to the formation of more of the total volatiles in almonds than the lipid oxidation reaction. The level of 5-(hydroxy methyl)-2- furfural (HMF), color, volatile profile, and sensory perception can be used to develop the best roasting method, time, and temperature for almonds. The rate of color development and the production of volatiles differ under different roasting conditions. Based on the color, volatile, and sensory assessments of the 3 almonds, the use of microwave technology

  13. Wake up and smell the coffee. Caffeine, coffee, and the medical consequences.

    Science.gov (United States)

    Chou, T

    1992-11-01

    Caffeine is a methylxanthine whose primary biologic effect is antagonism of the adenosine receptor. Its presence in coffee, tea, soda beverages, chocolate, and many prescription and over-the-counter drugs makes it the most commonly consumed stimulant drug. Initially caffeine increases blood pressure, plasma catecholamine levels, plasma renin activity, serum free fatty acid levels, urine production, and gastric acid secretion. Its long-term effects have been more difficult to substantiate. Most of the caffeine consumed in the United States is in coffee, which contains many other chemicals that may have other biologic actions. The consumption of coffee is a self-reinforcing behavior, and caffeine dependence and addiction are common. Coffee and caffeine intake have been linked to many illnesses, but definitive correlations have been difficult to substantiate. Initial trials showing coffee's association with coronary disease and myocardial infarction have been difficult to reproduce and have many confounding variables. Recent studies showing a larger effect over long follow-up periods and with heavy coffee consumption have again brought the question of the role of coffee in disease states to the fore. Caffeine in average dosages does not seem to increase the risk of arrhythmia. At present there is no convincing evidence that caffeine or coffee consumption increases the risk for any solid tumor. The intake of coffee and caffeine has clearly been decreasing in this country over the past two decades, largely brought about by the increasing health consciousness of Americans. Although there have been many studies that hint that the fears of increased disease with coffee drinking may be warranted, many questions have yet to be answered about the health effects of coffee and caffeine use.

  14. Comparative effect of coffee robusta and coffee arabica (Qahwa) on memory and attention.

    Science.gov (United States)

    Alharbi, Waheeb D M; Azmat, Aisha; Ahmed, Muhammad

    2018-04-13

    The comparative effects of coffee robusta and coffee arabica (Qahwa) on different attention and memory related assignments were measured in a double-blind study of 300 healthy young adult women who were randomly assigned to one of three different drinks: Group I (coffee robusta sachet dissolved in 100 ml of hot water): Group II (coffee arabica): and group III (100 ml water only). Cognitive function was assessed by standardized tests. Several monitoring cognitive tests and tasks were specifically chosen and performed to investigate the comparative effects of coffee robusta (CR) and coffee arabica (Qahwa; AC) on sleepiness (sleep and clear headed scale), attention (trail A & B, symbol digit, letter cancellation), general cognitive ability (stroop test) and memory (card test). Data was interpreted by analysis of variance (ANOVA). The present study revealed that coffee robusta has beneficial effects on attention, general cognitive ability and memory. Higher though non-significant cognitive scores were associated with coffee robusta consumption. Although, consumption of coffee arabica (Qahwa) has significant effects (P < 0.05) on sleepiness, attention, general cognitive ability and memory and it significantly improve reaction time and correct responses. Since different tasks were related to the sustained attention and working memory processes, results would suggest that coffee arabica (qahwa) could increase the memory and efficiency of the attentional system might be due to the presence of chlorogenic acids (CGA) which are found in less quantity in coffee robusta. However, more studies using larger samples and different tasks are necessary to better understand the effects of coffee robusta and arabica (Qahwa) on attention and memory.

  15. Irradiation preservation study on Beijing roast duck by low dose

    Energy Technology Data Exchange (ETDEWEB)

    Weiguo, Wang; Yongbao, Gu; Fengmei, Li [Beijing Normal Univ., BJ (China). Inst. of Low Energy Nuclear Physics; and others

    1989-02-01

    The irradiation technique combined with freezing has been used to control the microorganism in Beijing Roast Duck. Cobal-60 was chosen as {gamma}-ray source. The absorbed dose was 2 kGy on an average. After irrdiation, the microbe counts have reached the tolerable. Compared with untreated ducks, the irradiated ones showed no remarkable change in nutrition, chemistry, vitamin etc. It has been proved through test that the irradiated frozen Beijing Roast Duck is wholesome.

  16. Irradiation preservation study on Beijing roast duck by low dose

    International Nuclear Information System (INIS)

    Wang Weiguo; Gu Yongbao; Li Fengmei

    1989-01-01

    The irradiation technique combined with freezing has been used to control the microorganism in Beijing Roast Duck. Cobal-60 was chosen as γ-ray source. The absorbed dose was 2 kGy on an average. After irrdiation, the microbe counts have reached the tolerable. Compared with untreated ducks, the irradiated ones showed no remarkable change in nutrition, chemistry, vitamin etc. It has been proved through test that the irradiated frozen Beijing Roast Duck is wholesome

  17. A Comparison of Flavor Differences between Pecan Cultivars in Raw and Roasted Forms.

    Science.gov (United States)

    Magnuson, Shelby M; Kelly, Brendan; Koppel, Kadri; Reid, William

    2016-05-01

    The objective of this research was to explore sensory differences among 8 different pecan cultivars ("Pawnee," "Witte," "Kanza," "Major," "Lakota," "Giles," "Maramec," "Chetopa") in raw and roasted forms. The cultivars were collected from 2 growing seasons (2013 and 2014) and evaluated separately. Trained panelists evaluated each cultivar from each season in raw and roasted forms, measuring intensities of 20 flavor attributes using descriptive analysis. The intensities of 10 of the 20 flavor attributes were higher for the roasted pecans across all cultivars. These included pecan ID, overall nutty, nutty-woody, nutty-grainlike, nutty-buttery, brown, caramelized, roasted, overall sweet, and sweet. The cultivars exhibited significant differences from one another for 8 attributes: pecan ID, nutty-buttery, caramelized, acrid, woody, oily, astringent, and bitter. Each of the cultivars displayed unique flavor profiles with some demonstrating extremes of certain attributes, for example the high astringency of "Lakota" or the buttery characteristics of "Pawnee." These results may help pecan growers and pecan product manufacturers understand flavor differences between different varieties of pecans, both in raw and roasted states, and the changes that occur during this process. © 2016 Institute of Food Technologists®

  18. Coffee and Liver Disease.

    Science.gov (United States)

    Wadhawan, Manav; Anand, Anil C

    2016-03-01

    Coffee is the most popular beverage in the world. Consumption of coffee has been shown to benefit health in general, and liver health in particular. This article reviews the effects of coffee intake on development and progression of liver disease due to various causes. We also describe the putative mechanisms by which coffee exerts the protective effect. The clinical evidence of benefit of coffee consumption in Hepatitis B and C, as well as nonalcoholic fatty liver disease and alcoholic liver disease, has also been presented. Coffee consumption is associated with improvement in liver enzymes (ALT, AST, and GGTP), especially in individuals with risk for liver disease. Coffee intake more than 2 cups per day in patients with preexisting liver disease has been shown to be associated with lower incidence of fibrosis and cirrhosis, lower hepatocellular carcinoma rates, as well as decreased mortality.

  19. Too much coffee

    DEFF Research Database (Denmark)

    Nordentoft, Helle Merete; Olesen, Birgitte Ravn

    coffee can be motivated to drink less coffee. The ethnomethodological perspective reveals how the participants’ different common-sense and hierarchical perceptions of a normative theory and its meaning in practice appears to guide the talk about how to motivate the patient to drink less coffee....... The negotiation between the researchers’ and practitioners’ approach to the coffee drinking patient facilitate a more profound understanding of how different knowledge forms can be at play in other ways than expected. In conclusion the findings show that dialogue and interplay between different knowledge forms...

  20. Green Coffee

    Science.gov (United States)

    ... coffee product Coffee Slender (Med-Eq Ltd., Tonsberg, Norway), lose an average of 2.5 to 3. ... might increase the risk of experiencing serious or life-threatening side effects such as high blood pressure, ...

  1. [Incidence of Campylobacter spp. and Salmonella spp. in raw and roasted chicken in Guadalajara, Mexico].

    Science.gov (United States)

    Castillo-Ayala, A; Salas-Ubiarco, M G; Márquez-Padilla, M L; Osorio-Hernández, M D

    1993-01-01

    The presence of Campylobacter spp. and Salmonella was studied in 70 samples of fresh retail chicken pieces and in 40 samples of roast chicken. Total plate count was performed in every sample as well. Most of the samples of fresh chicken yielded total plate counts > 10(8)/piece (thigh), while in roast chicken these counts ranged from 10(3) to 10(5)/piece (leg and thigh). Campylobacter was isolated from 33% of fresh chicken and from no sample of roast chicken. Salmonella was isolated from 69% of fresh chicken and 2.5% of roast chicken. There was no relationship between total plate counts in fresh chicken and isolation of either Campylobacter or Salmonella. Sixty percent of the Salmonella isolates belonged to serotype S. anatum, and about 50% of the isolates of Campylobacter were identified as being C. coli. The only Salmonella-positive sample of roast chicken yielded three serotypes: S. give, S. muenster, and S. manhattan. Presence of Campylobacter and Salmonella in chicken is of concern, due to the risk of spreading from the raw food to other cooked foods. The isolation of pathogens from roast chicken indicates mishandling during processing and/or storage of the product.

  2. Coffee seed physiology

    NARCIS (Netherlands)

    Eira, M.T.S.; Silva, da E.A.A.; Castro, de R.D.; Dussert, S.; Walters, C.; Bewley, J.D.; Hilhorst, H.W.M.

    2006-01-01

    Coffee is a member of the Rubiaceae family and the genus Coffea. There are more than 70 species of coffee but only two are economically important: Coffea arabica L. and Coffea canephora Pierre; 70 % of the coffee traded in the world is arabica and 30 % is robusta (C. canephora). Other species such

  3. 77 FR 471 - Emergency Food Assistance Program; Availability of Foods for Fiscal Year 2012

    Science.gov (United States)

    2012-01-05

    ... acquired in FY 2011 are being delivered to States in FY 2012. These foods include carrots, chicken (leg... distribution through TEFAP: Dehydrated potatoes, dried plums, raisins, frozen ground beef, frozen whole chicken, frozen ham, frozen turkey roast, blackeye beans, garbanzo beans, great northern beans, light red kidney...

  4. MASS TRANSFER KINETICS AND EFFECTIVE DIFFUSIVITIES DURING COCOA ROASTING

    Directory of Open Access Journals (Sweden)

    Y. M. BAGHDADI

    2017-01-01

    Full Text Available The current studies investigated the effects of temperature and moisture addition on the mass transfer kinetics of cocoa nibs during roasting. Experiments were carried out by roasting 500 gm of cocoa nibs inside an air ventilated oven at three temperature levels (120°C, 140°C and 160°C under medium air flowrate for one hour. Two types of samples were prepared namely the raw and soaked nib samples. The soaked nib samples were prepared by soaking the raw nibs in 200 ml of water at room temperature for 5 and 10 hours. Mathematical modelling was carried out to model the mass transfer process using semi-empirical models. Modelling showed that both Page and two-term models were able to give close fitting between the experimental and predicted values. Effective diffusivity values were estimated in the order of magnitude of 10-5 m2/s for the mass transfer process. Results obtained from these studies fill the current knowledge gap on the mass transfer kinetics of cocoa roasting.

  5. 9 CFR 319.310 - Lima beans with ham in sauce, beans with ham in sauce, beans with bacon in sauce, and similar...

    Science.gov (United States)

    2010-01-01

    ... 9 Animals and Animal Products 2 2010-01-01 2010-01-01 false Lima beans with ham in sauce, beans with ham in sauce, beans with bacon in sauce, and similar products. 319.310 Section 319.310 Animals and....310 Lima beans with ham in sauce, beans with ham in sauce, beans with bacon in sauce, and similar...

  6. Can origin labels re-shape relationships along international supply chains? – The case of Café de Colombia

    Directory of Open Access Journals (Sweden)

    Xiomara F. Quiñones-Ruiz

    2015-03-01

    Full Text Available Origin labels, more specifically Geographical Indications (GIs, allow organised producers to define quality standards and defend their food products’ reputation while highlighting their geographical origin and value to consumers. Café de Colombia was the first non-European food product registered as Protected Geographical Indication (PGI under EU legislation (510/2006, followed by 1151/2012. This paper aims to identify the dynamics of collective efforts and the rules of the game developed by coffee growers to protect the collective intellectual property right. Our guiding research questions are: i to what extent can the Ostrom’s design principles explain effective collective action for GI registration and implementation? and ii can collective action for GIs re-shape relations between supply chain actors and support producers in gaining control over origin products? We collected data using semi-structured interviews and document analysis, which we then processed in a qualitative text analysis. Results show that the principles are very helpful for understanding the internal collective action of coffee growers and also clearly show the challenges in the interaction with industrial coffee processors (e.g. international roasters, brand owners. A pure focus on the producers’ collective action for establishing and managing the origin protection does not give a full picture, since green coffee beans are roasted and commercialised abroad. The GI has already re-shaped the relationships along the supply chains, as international roasters sign the producers’ rules governing the PGI use. The commercial GI impact however, will depend on consumers’ willingness to appreciate and pay extra for high quality origin coffee as well as the readiness of international roasters or brand owners to emphasise on origin coffee, in addition to their brands of blended coffee.

  7. [Coffee as hepatoprotective factor].

    Science.gov (United States)

    Szántová, Mária; Ďurkovičová, Zuzana

    The mind about the coffee did change upon the recent studies and metaanalysis of the last years. Consensual protective effect of coffee on the progression of chronic liver diseases (NASH, viral hepatitis, liver cirrhosis, hepatocelullar carcinoma) was detected in experimental, clinical and large population studies together with decrease of mortality. Antioxidant, antifibrotic, insulinsensitizing and anticarcinogenic effect of coffee were detected. Modulation of genetic expression of key enzymes of fatty acid synthesis, modulation of mRNA included in autophagia, reduction of stress of endoplasmatic reticulum together with decrease of proinflammatory cytokines and decrease of fibrogenesis are main mechanisms. Chlorogenic acids, diterpens (cafestol, kahweol), caffein, polyfenols and melanoidins are key protective components of coffee. Inverse dose-dependent correlation of coffee consumption with liver diseases was found in clinical and population studies. Coffee is non-pharmacological tool of primary and secondary prevention of chronic liver diseases. Review of published data together with supposed mechanisms of hepatoprotection are given.Key words: coffee - hepatoprotective effect - metaanalysis.

  8. Acrylamide formation in almonds (Prunus dulcis): influences of roasting time and temperature, precursors, varietal selection, and storage.

    Science.gov (United States)

    Zhang, Gong; Huang, Guangwei; Xiao, Lu; Seiber, James; Mitchell, Alyson E

    2011-08-10

    Acrylamide is a probable human carcinogen that is found in many roasted and baked foods. This paper describes two sensitive and reliable LC-(ESI)MS/MS methods for the analysis of (1) acrylamide and (2) common acrylamide precursors (i.e., glucose, fructose, asparagine, and glutamine) in raw and roasted almonds. These methods were used to evaluate the impact of roasting temperatures (between 129 and 182 °C) and times on acrylamide formation. Controlling the roasting temperature at or below 146 °C resulted in acrylamide levels below 200 ppb at all roasting times evaluated. Six varieties of almonds collected in various regions of California over two harvest years and roasted at 138 °C for 22 min had acrylamide levels ranging from 117 ± 5 μg/kg (Sonora) to 221 ± 95 μg/kg (Butte) with an average of 187 ± 71 μg/kg. A weak correlation between asparagine content in raw almonds and acrylamide formation was observed (R(2) = 0.6787). No statistical relationship was found between acrylamide formation and almond variety, orchard region, or harvest year. Stability studies on roasted almonds indicated that acrylamide levels decreased by 12.9-68.5% (average of 50.2%) after 3 days of storage at 60 °C. Short-term elevated temperature storage may be another approach for mitigating acrylamide levels in roasted almonds.

  9. Coffee and pregnancy

    DEFF Research Database (Denmark)

    Bech, Bodil Hammer

    Background: Coffee consumption in Denmark is high also among pregnant women and it is presumably their main source of caffeine intake. Coffee or caffeine intake during pregnancy has been linked to adverse pregnancy outcomes such as spontaneous abortion, stillbirth and reduced fetal growth. However...... a review of the literature indicates that further studies are needed to test the hypothesis of an effect of coffee or caffeine on the risk of adverse pregnancy outcomes.The aim of the thesis was to study the relation between coffee and the risk of fetal death and the relation between caffeine intake...

  10. How Strong Is Your Coffee? The Influence of Visual Metaphors and Textual Claims on Consumers' Flavor Perception and Product Evaluation.

    Science.gov (United States)

    Fenko, Anna; de Vries, Roxan; van Rompay, Thomas

    2018-01-01

    This study investigates the relative impact of textual claims and visual metaphors displayed on the product's package on consumers' flavor experience and product evaluation. For consumers, strength is one of the most important sensory attributes of coffee. The 2 × 3 between-subjects experiment ( N = 123) compared the effects of visual metaphor of strength (an image of a lion located either on top or on the bottom of the package of coffee beans) and the direct textual claim ("extra strong") on consumers' responses to coffee, including product expectation, flavor evaluation, strength perception and purchase intention. The results demonstrate that both the textual claim and the visual metaphor can be efficient in communicating the product attribute of strength. The presence of the image positively influenced consumers' product expectations before tasting. The textual claim increased the perception of strength of coffee and the purchase intention of the product. The location of the image also played an important role in flavor perception and purchase intention. The image located on the bottom of the package increased the perceived strength of coffee and purchase intention of the product compared to the image on top of the package. This result could be interpreted from the perspective of the grounded cognition theory, which suggests that a picture in the lower part of the package would automatically activate the "strong is heavy" metaphor. As heavy objects are usually associated with a position on the ground, this would explain why perceiving a visually heavy package would lead to the experience of a strong coffee. Further research is needed to better understand the relationships between a metaphorical image and its spatial position in food packaging design.

  11. An Evaluation of Various Methods of Roas