Comparison between Coffea arabica L. ‘Laurina’ and C. arabica ‘Bourbon’ seedlings grown in daylight or darkness for their polysaccharidic cell wall composition and caffeine and chlorogenic acid contents

Objective: This research aims to formulate syrup of coffee arabica extract with decaffeination process and stability test of caffein and chlorogenic acid in syrup of coffee arabica extract.Methods: An extraction was conducted by using ethanol 70% with soxhletation methods, and decaffeination process (using liquid-liquid extraction with ratio of etanol and dicloromethan was 1:1). Syrup formulations of coffee arabica extract was made with various concentrations of Na CMC (thickening agent) and sucralose (flavoring agent). The stability of syrup was evaluated through organoleptic, pH, viscosity, hedonic test, microbiological test and determinated concentration of caffeine and chlorogenic acid.Result: The result showed that the concentration of caffeine before and after decaffeination process were 3.377 + 0091% and 1.028 + 0.079%. While, chlorogenic acid were 4.159 + 0.163% and 3.019 + 0.138%. Microbiological test showed that no contamination in syrup of coffee arabica extract. The concentration of caffeine in syrup of coffee arabica extract was 1.070 + 0.150% and chlorogenic acid was 4.432 + 1.98 %.Conclusion: The concentration of caffeine before and after formulation process were 3.019 + 0.138% and 4.432 + 1.986%. The best formula of coffee arabica extract syrup was the formula that contains 5 mg/ml of coffee arabica extract, 1.5 mg/ml of Na CMC and 0.5 mg/ml of sucralose and no contamination in syrup of coffee arabica extract. Caffeine content would decrease after the decaffeination process.

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Ekstrak Etanol Kopi Hijau Arabika (Coffea arabica L.) sebagai Antihiperglikemi pada Mencit (Mus musculus)

Jurnal Kefarmasian Indonesia ◽

10.22435/jki.v10i2.2122 ◽

2020 ◽

pp. 140-147

Author(s):

Irawati Hamdani ◽

Salfauqi Nurman

Keyword(s):

Chlorogenic Acid ◽

Blood Sugar ◽

Mus Musculus ◽

Coffea Arabica ◽

Blood Sugar Level ◽

Control Group ◽

Green Coffee ◽

Sugar Levels ◽

Levene Test ◽

Coffea Arabica L

Diabetes mellitus is an excessive level of blood sugar concentration disease. One of the compounds that can moderate the blood sugar level is chlorogenic acid that mostly found in green coffee. This study aims to determine the extract activity of Arabica (Coffea arabica L.) green coffee in decreasing the blood sugar level of mice (Mus musculus) that induced by alloxan monohydrate. The method is True Experimental Laboratories with the analysis of chlorogenic acid levels using a UV-Vis spectrophotometer. The research design is Post Test Control Group Design, using 24 mices that divided into six treatment groups. The groups consist of negative control (distilled water), Dose I (100 mg/kg bw), Dose II (200 mg/kg bw), Dose III (300 mg/kg bw), Dose IV (400 mg/kg bw), and positive control (metformin). Blood sugar levels of the mice is measured at the intervals of 1st day, 7th day, 21st day. The data is analyzed using the SPSS program with normality tests (Kolmogorov-Smirnov), homogeneity tests (Levene Test), and parametric statistical tests (One-Way ANOVA). The data results was normally distributed and homogeneous (P> 0.05) with several pairs of data in the treatment group were significantly different (P> 0.05). The extract of Arabica (Coffea arabica L.) green coffee contained 4.235% chlorogenic acid, could reduced the hyperglycemia mice blood sugar levels by the dose of 10.72% (Dose I); 19.85% (Dose II); 27.20% (Dose III); and 31.60% (Dose IV) with dose IV as the effective dose.

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Heat stress causes alterations in the cell-wall polymers and anatomy of coffee leaves (Coffea arabica L.)

Carbohydrate Polymers ◽

10.1016/j.carbpol.2012.05.015 ◽

2013 ◽

Vol 93 (1) ◽

pp. 135-143 ◽

Cited By ~ 39

Author(s):

Rogério Barbosa Lima ◽

Tiago Benedito dos Santos ◽

Luiz Gonzaga Esteves Vieira ◽

Maria de Lourdes Lúcio Ferrarese ◽

Osvaldo Ferrarese-Filho ◽

...

Keyword(s):

Cell Wall ◽

Heat Stress ◽

Coffea Arabica ◽

Cell Wall Polymers ◽

Coffea Arabica L

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SISTEMA DE PRODUCCIÓN DE CAFÉ (Coffea arabica L.) EN LA COMUNIDAD DEL CERRO CUATE, ILIATENCO, GUERRERO

RECUBRIMIENTO COMESTIBLE CON BASE DE PIÑON MEXICANO (Jatropha curcas) SOBRE LA CALIDAD DE CHAYOTE MINIMAMENTE PROCESADO ◽

10.32854/agrop.v11i10.1262 ◽

2018 ◽

Vol 11 (10) ◽

Author(s):

A. Delgado-Alvarado

Keyword(s):

Coffea Arabica ◽

El Sistema ◽

Coffea Arabica L

Objetivo: Analizar el proceso de producción y comercialización de café en la comunidad del Cerro Cuate, Iliatenco, en la región de la Montaña de Guerrero, México.Diseño/Metodología/aproximación: el trabajo se realizó por; 1) investigación documental), 2) selección del área de estudio, 3) Entrevista estructurada con preguntas abiertas a 22 cafeticultores, soportada con la técnica de encuesta seccional y la herramienta de cédulas de entrevistas, y 4) análisis de la información. El tamaño de muestra se definió por el método de muestreo por conveniencia, y la selección de las unidades de análisis por la técnica bola de nieve. Resultados: El sistema de producción de café que predominó fue el sistema rústico de montaña, intercalado con plátano y frutales. La máxima productividad de las plantaciones se alcanza de 5.5 a 7.5años de edad, la renovación de plantas la hacen a los 12 años. El rendimiento de café fue de 3.7 kg por planta por año. La producción del café la realizan principalmente hombres (77.3%), entre 56 y 70años de edad. La venta se realiza en la presentación de café capulín a granel a intermediarios, a la ARIC, a CAFECO, a la Unión de Ejidos y a la Organización Mixtrui.Limitaciones del estudio/implicaciones: Se da una propuesta de mejora para favorecer el proceso de producción, beneficio y comercialización del café.Hallazgos/conclusiones: Coffea arabica es el principal café que se cultiva, con las variedades Typica, Caturra, Mundo Novo, Garnica y Bourbón. Los factores que limitan su producción y calidad son faltade planeación en manejo del cultivo y no contar con asesoría técnica.

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ATIVIDADE DE AGUA, CRESCIMENTO MICROBIOLOGICO E PERDA DE MATÉRIA SECA DOS GRÃOS DE CAFÉ (Coffea arabica L.) EM DIFERENTES CONDIÇÕES DE ARMAZENAMENTO

Revista Brasileira de Produtos Agroindustriais ◽

10.15871/1517-8595/rbpa.v5n1p17-24 ◽

2003 ◽

Vol 5 (1) ◽

pp. 17-24 ◽

Cited By ~ 3

Author(s):

P.C. Afonso Júnior ◽

P.C. Corrêa ◽

F.S. Silva ◽

D.M. Ribeiro

Keyword(s):

Coffea Arabica ◽

Coffea Arabica L

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Deposição da calda de pulverização em diferentes volumes vegetativos de Coffea arabica L.

Coffee Science ◽

10.25186/cs.v12i1.1232 ◽

2017 ◽

Vol 12 (1) ◽

pp. 69 ◽

Cited By ~ 2

Author(s):

Felipe Santinato ◽

Renato Adriane Alves Ruas ◽

Carlos Diego Silva ◽

Rouverson Pereira Da Silva ◽

Victor Afonso Reis Gonçalves ◽

...

Keyword(s):

Coffea Arabica ◽

Para Determinar ◽

Coffea Arabica L

A disposição dos ramos e sobreposição das folhas em plantas de café dificultam a penetração da calda pulverizada. Portanto, para determinar o volume de calda adequado, é importante verificar o estado de enfolhamento da lavoura antes da aplicação. Objetivou-se com este trabalho, avaliar a deposição de caldas de pulverização em lavouras de café aplicadas em diferentes volumes vegetativos. Os tratamentos foram dispostos seguindo esquema de parcelas subdivididas em cada volume vegetativo (5.000; 7.500; 10.000 e 17.500 m3 ha-1). Sendo as parcelas cinco volumes de calda (150, 300, 450, 600 e 750 L ha-1) e as subparcelas três posições no dossel do cafeeiro (terço superior, médio e inferior) com quatro repetições. Nos quatro volumes vegetativos estudados, não ocorreu interação significativa (p>0,05) entre o volume aplicado e os diferentes volumes vegetativos. Porém, os volumes vegetativos de 5.000,0 e 17.500,0 m3 ha-1 a deposição foi crescente com aumento das vazões, o que pode ser atribuído a densidade foliar. Não foi verificada diferença estatística (p> 0,05), entre as médias de deposição nos diferentes terços (alturas) no dossel das plantas de café, nos volumes vegetativos 5.000,0 m3 ha-1, 10.000,0 m3 ha-1 e 17.500,0 m3 ha-1. Contudo, no volume de 7.500,0 m3 ha-1 houve maior deposição no terço mediano em relação ao terço inferior. A deposição é maior à medida que aumenta o volume de calda aplicado. Em plantas com menor densidade foliar, há incremento na deposição. A deposição é maior no terço mediano em relação ao terço inferior.

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Pengelolaan Pemangkasan Tanaman Kopi Arabika (Coffea arabica L.) di Kebun Blawan, Bondowoso, Jawa Timur

Buletin Agrohorti ◽

10.29244/agrob.4.3.266-275 ◽

2016 ◽

Vol 4 (3) ◽

pp. 266

Author(s):

Vinsensia Febrina Sianturi ◽

Ade Wachjar

Keyword(s):

Coffea Arabica ◽

Coffea Arabica L

Kopi merupakan salah satu komoditas perkebunan yang memiliki nilai ekonomi yang cukup tinggi. Kegiatan magang bertujuan mempelajari teknik budidaya tanaman dan pengelolaan perkebunan kopi, mempelajari dan menganalisis permasalahan yang dihadapi di lapangan mengenai pengelolaan pemangkasan serta solusi mengatasinya. Pemangkasan bertujuan agar pohon tetap rendah sehingga mudah perawatannya, dan membentuk cabang-cabang produksi yang baru. Kegiatan magang dilaksanakan di Kebun Blawan, Bondowoso, Jawa Timur, mulai bulan Februari sampai dengan Juni 2014. Pengumpulan data primer diperoleh melalui pengamatan dan praktik kerja secara langsung meliputi kegiatan pemeliharaan tanaman yaitu pemangkasan lepas panen (pengamatan cabang-cabang tanaman, tinggi tanaman, jumlah tunas yang tumbuh), sedangkan data sekunder diperoleh melalui laporan manajemen perusahaan. Analisis data yang dilakukan secara deskriptif, rata-rata dan persentase. Pemangkasan yang dilakukan termasuk dalam kategori pemangkasan ringan. Tanaman kopi yang memiliki kondisi cabang yang merata dan seimbang sangat mempengaruhi hasil taksasi produksi. Banyak cabang harus dipangkas karena cabang-cabang yang sudah tua dan terserang penyakit. Setelah melakukan pemangkasan, tanaman menghasilkan tunas-tunas baru.

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