Analysis of volatile components isolated from Hawaiian green coffee beans (Coffea arabica L.)

2002 ◽  
Vol 17 (5) ◽  
pp. 349-351 ◽  
Author(s):  
Kwang-Geun Lee ◽  
Takayuki Shibamoto
Keyword(s):  
Coffea Arabica ◽  
Volatile Components ◽  
Green Coffee ◽  
Green Coffee Beans ◽  
Coffee Beans ◽  
Coffea Arabica L

scholarly journals ANALYTICAL METHOD DEVELOPMENT AND VALIDATION FOR THE DETERMINATION OF CAFFEINE IN GREEN COFFEE BEANS (COFFEA ARABICA L.) FROM THREE DISTRICTS OF WEST JAVA, INDONESIA BY HIGH PERFORMANCE LIQUID CHROMATOGRAPHY

2018 ◽  
Vol 10 (6) ◽  
pp. 103
Author(s):  
Febrina Amelia Saputri ◽  
Muchtaridi Muchtaridi
Keyword(s):  
Analytical Method ◽  
Coffea Arabica ◽  
Limit Of Detection ◽  
Hplc Method ◽  
Green Coffee ◽  
West Java ◽  
Green Coffee Beans ◽  
Coffee Beans ◽  
Coffea Arabica L

Objective: To develop and validate a simple, accurate, and precise HPLC method for the determination of caffeine in green coffee beans (Coffea arabica L.) from three districts of West Java, Indonesia.Methods: The analytical method was conducted using Enduro C-18 (250 x 4.6 mm) column with methanol: water (37: 63) as a mobile phase, the flow rate was 1.0 ml/min, and the detector wavelength was set at 274 nm. The selectivity, linearity, limit of detection (LOD), limit of quantification (LOQ), accuracy, precision, and system suitability testing were evaluated as the parameters of validation.Results: The retention time of caffeine was 6.36 min. % RSD for precision was 0.192. The linearity of the method was obtained using a concentration range of 1-200 ppm with the correlation coefficient of 0.998. The limit of detection was 9 ppm and the limit of quantitation was 28 ppm. The accuracy was in between 90.723%-102.853%. Caffeine levels from Garut, Pangalengan, and Tasikmalaya were 1.454 ± 0.004%, 1.574 ± 0.082%, and 2.280 ± 0.004%.Conclusion: The proposed HPLC method meets the acceptance criteria of validation parameters and can be applied for routine analysis.

scholarly journals Volatile profile of green coffee beans from Coffea arabica L. plants grown at different altitudes in Ethiopia

2019 ◽  
Vol 33 (3) ◽  
pp. 401
Author(s):  
G. Tsegay ◽  
M. Redi-Abshiro ◽  
B. S. Chandravanshi ◽  
E. Ele ◽  
A. M. Mohammed ◽  
...  
Keyword(s):  
Coffea Arabica ◽  
Green Coffee ◽  
Volatile Profile ◽  
Green Coffee Beans ◽  
Coffee Beans ◽  
Coffea Arabica L ◽  
Different Altitudes

scholarly journals Ochratoxigenic fungi associated with green coffee beans (Coffea arabica L.) in conventional and organic cultivation in Brazil

2013 ◽  
Vol 44 (2) ◽  
pp. 377-384 ◽  
Author(s):  
Elisângela de Fátima Rezende ◽  
Josiane Gonçalves Borges ◽  
Marcelo Ângelo Cirillo ◽  
Guilherme Prado ◽  
Leandro Carlos Paiva ◽  
...  
Keyword(s):  
Coffea Arabica ◽  
Green Coffee ◽  
Organic Cultivation ◽  
Green Coffee Beans ◽  
Coffee Beans ◽  
Coffea Arabica L

scholarly journals Carbon Isotope Discrimination Correlates with Bean Yield of Diverse Coffee Seedling Populations

HortScience ◽  
1991 ◽  
Vol 26 (11) ◽  
pp. 1413-1414 ◽  
Author(s):  
F.C. Meinzer ◽  
J.L. Ingamells ◽  
C. Crisosto
Keyword(s):  
Carbon Isotope ◽  
Coffea Arabica ◽  
Carbon Isotope Discrimination ◽  
Green Coffee ◽  
Substantial Variation ◽  
Isotope Discrimination ◽  
Green Coffee Beans ◽  
Coffee Beans ◽  
Bean Yield ◽  
Superior Genotypes

Foliar C isotope discrimination (Δ) and yield of green coffee (Coffea arabica L.) beans were evaluated for seedling populations from 14 diverse coffee cultivars growing in Hawaii. A was negatively correlated with yield of green coffee beans. The 2% variation in A observed in leaves sampled about 2 months after completion of the first harvest corresponded to a 3-fold variation in yield. Substantial variation in A exists among coffee cultivars, and foliar A analyses show promise as a means of selecting superior genotypes of long-lived woody crops.

Incidence of microflora and of ochratoxin A in green coffee beans (Coffea arabica)

2003 ◽  
Vol 20 (12) ◽  
pp. 1127-1131 ◽  
Author(s):  
M. L. Martins ◽  
H. M. Martins ◽  
A. Gimeno
Keyword(s):  
Ochratoxin A ◽  
Coffea Arabica ◽  
Green Coffee ◽  
Green Coffee Beans ◽  
Coffee Beans

scholarly journals Development and validation of chromatographic methods to quantify organic compounds in green coffee (Coffea arabica) beans

2020 ◽  
pp. 1275-1282
Author(s):  
Wilder Douglas Santiago ◽  
Alexandre Rezende Teixeira ◽  
Juliana de Andrade Santiago ◽  
Ana Cláudia Alencar Lopes ◽  
Rafaela Magalhães Brandão ◽  
...  
Keyword(s):  
Organic Acids ◽  
Chlorogenic Acid ◽  
Bioactive Compounds ◽  
Coffea Arabica ◽  
Limit Of Detection ◽  
Raw Material ◽  
Green Coffee ◽  
Green Coffee Beans ◽  
Coffee Beans ◽  
Validation Parameters

Coffee is one of the oldest and most consumed beverages. The raw material for obtaining a good quality coffee drink is the grain. Bioactive compounds and organic acids in coffee beans are reflections of a series of attributes that, together, confer to the coffee peculiar flavor and aroma. This study aimed to identify trigonelline, chlorogenic acid, caffeine and organic acids in green coffee beans, and to validate the chromatographic method using High-Performance Liquid Chromatography (HPLC). Coffea arabica green coffee beans were used in this experiment. Trigonelline, chlorogenic acid, caffeine, and organic acids were identified and quantified by HPLC. Selectivity, linearity, limit of detection, limit of quantification, precision, and accuracy were used to validate the methods. Three bioactive compounds (trigonelline, chlorogenic acid, and caffeine) and seven organic acids (oxalic, citric, malic, quinic, succinic, lactic, and acetic acids) were quantified in the samples. The mean values for trigonelline, chlorogenic acid (5-ACQ), and caffeine ranged from 1.28 to 1.66, 3.47 to 4.73 and 1.26 to 1.59 g 100g-1, respectively. The values of organic acids, as well as the phenolic compounds, agree with those reported by the literature for green coffee beans of C. arabica. The validation parameters allowed the method to be considered linear, exact, and precise. Therefore, it resulted in a method reliable for studies of the composition of food matrix or quality control of green coffee beans.

scholarly journals Effect of Asparaginase Enzyme in the Reduction of Asparagine in Green Coffee

Beverages ◽  
2019 ◽  
Vol 5 (2) ◽  
pp. 32 ◽  
Author(s):  
Ana Carolina Vieira Porto ◽  
Otniel Freitas-Silva ◽  
Erika Fraga de Souza ◽  
Leda Maria Fortes Gottschalk
Keyword(s):  
Human Health ◽  
Phenolic Acids ◽  
Coffea Arabica ◽  
Nordic Countries ◽  
Steam Pretreatment ◽  
Chemical Compositions ◽  
Green Coffee ◽  
Green Coffee Beans ◽  
Coffee Beans ◽  
The World

Coffee is the most consumed beverage in the world, especially in Nordic countries. Its composition has substances considered to have high value for human health, such as chlorogenic and phenolic acids. However, the roasting of coffee can form substances such as acrylamide that are considered toxic and carcinogenic, depending on the time and the heat of roasting. However, there are some ways of reducing acrylamide formation during the processing of coffee beans. The reduction of its precursor asparagine is one of these ways. This can be achieved by the treatment of beans with the enzyme asparaginase. This study aimed to test the effectiveness of applying asparaginase (Acrylaway™) and evaluate the reduction of the amount of asparagine in Coffea arabica and C. canephora beans. The results showed the effectiveness of the enzyme in the reduction of free asparagine in green coffee beans of both species (C. arabica and C. canephora). Steam pretreatment was effective for the two species but required different times (30 min for C. arabica and 45 min for C. canephora). This can be attributed to the different chemical compositions found in the two species.

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