Storage fungi and ochratoxin A associated with arabica coffee bean in postharvest processes in Northern Thailand

Food Control ◽  
2021 ◽  
pp. 108351
Author(s):  
Mantana Maman ◽  
Somsiri Sangchote ◽  
Onuma Piasai ◽  
Wiphawee Leesutthiphonchai ◽  
Henik Sukorini ◽  
...  
Keyword(s):  
Ochratoxin A ◽  
Coffee Bean ◽  
Northern Thailand ◽  
Arabica Coffee ◽  
Storage Fungi

Genetic relationships among Brazilian strains of Aspergillus ochraceus based on RAPD and ITS sequences

2004 ◽  
Vol 50 (11) ◽  
pp. 985-988 ◽  
Author(s):  
Maria Helena Pelegrinelli Fungaro ◽  
Marciane Magnani ◽  
Laurival Antônio Vilas-Boas ◽  
Patrícia Cristina Vissotto ◽  
Márcia Cristina Furlaneto ◽  
...  
Keyword(s):  
Ochratoxin A ◽  
Sequence Data ◽  
Genetic Relationships ◽  
Its Region ◽  
Aspergillus Ochraceus ◽  
Coffee Bean ◽  
Coffee Beans ◽  
Major Species ◽  
Group A ◽  
Group B

Ochratoxin A (OA) is a mycotoxin that has been found in coffee beans and coffee beverages. Its toxicological profile includes carcinogenicity, nephrotoxicity, and immunotoxicity. Aspergillus ochraceus is the major species responsible for OA production in Brazilian coffee beans. The genetic relationships among 25 A. ochraceus strains collected from Brazilian coffee-bean samples were determined based on RAPD and internal transcribed spacer (ITS) sequence data. The isolates were resolved into 2 distinct groups, one with 4 strains (group A) and the other with 21 strains (group B). Specific nucleotide variations characterizing group A and B were found for both ITS1 and ITS2 regions. Group B is a new group proposed here to accommodate the majority of the Brazilian isolates. Each group was found to contain both toxigenic and nontoxigenic strains, indicating that there is no association between molecular genotypes and the ability to produce OA.Key words: Aspergillus ochraceus, ochratoxin A, ITS region (ITS1–5.8S–ITS2), RAPD.

scholarly journals Prediction of Caffein Content of Arabica Coffee Bean by Near Infrared Spectroscopy

2016 ◽  
Vol 04 (2) ◽  
pp. 1-8
Author(s):  
Rini Rosita ◽  
◽  
I Budiastra ◽  
Sutrisno Sutrisno ◽  
◽  
...  
Keyword(s):  
Infrared Spectroscopy ◽  
Near Infrared Spectroscopy ◽  
Near Infrared ◽  
Coffee Bean ◽  
Arabica Coffee

scholarly journals Effect of Maize Stover Application as Soil Mulch on Yield of Arabica coffee (Coffee arabica L., Rubiaceae) at Western Hararghe Zone, Eastern Ethiopia

2013 ◽  
Vol 2 (3) ◽  
pp. 15
Author(s):  
Zelalem Bekeko
Keyword(s):  
Analysis Of Variance ◽  
Block Design ◽  
Coffee Bean ◽  
Eastern Ethiopia ◽  
Maize Stover ◽  
Arabica Coffee ◽  
Coffee Yield ◽  
Significant Difference ◽  
Bean Yield ◽  
Dry Seasons

<p>An experiment was conducted during the dry seasons in western Hararghe Zone, Eastern Ethiopia at the Haramaya University Chiro Campus to determine the effect of maize stover as soil mulch on yield of Arabica coffee. Five levels of maize stover as soil mulch at a rate of: 0t/ha, 2t/ha, 4t/ha, 6t/ha and 8t/ha were applied in randomized complete block design with four replications from 2008 to 2011. Yield data was recorded during specific phenological stage of the plant. Result from the analysis of variance from the application of maize stover as soil mulch over years showed the presence of significant difference among treatments on bean yield of Arabica coffee. The highest bean yield (1070 kg/ha) and the lowest bean yield (520 kg/ha) were noted at 8 tons/ha and 0 ton/ha, respectively. Similarly, the pooled analysis of variance over seasons corroborated that the effect of maize stover as a soil mulch at a rate of 6t/ha and 8t/ha showed the presence of no significant difference on bean yield of coffee (p&lt;0.05). The result of the present study also elucidated that, the unmulched control plots had the lowest coffee bean yield. While application of 8 tons/ha of maize stover as a soil mulch significantly increased coffee yield both in 2010 and 2011 cropping seasons. Therefore, on the basis of these results, it can be concluded that applying maize stover as soil mulch during the dry seasons at west Hararghe can help to sustain Arabica coffee production. Thus, it is recommended that application of 8tons/ha maize stover as soil mulch can significantly increase the yield of Arabica coffee and sustains its productivity over years.</p>

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

2012 ◽  
Vol 135 (4) ◽  
pp. 2575-2583 ◽  
Author(s):  
B. Bertrand ◽  
R. Boulanger ◽  
S. Dussert ◽  
F. Ribeyre ◽  
L. Berthiot ◽  
...  
Keyword(s):  
Organic Compound ◽  
Volatile Organic Compound ◽  
Climatic Factors ◽  
Coffee Bean ◽  
Arabica Coffee ◽  
Volatile Organic

scholarly journals EFFECT OF GROUND AND ROASTED PARAMETERS ON BOTH THE MICROSTRUCTURE OF ARABICA COFFEE BEANS AND COFFEE INFUSION – AN IMAGISTIC STUDY

2020 ◽  
Vol 20 (4) ◽  
pp. 957-968
Author(s):  
ALINA MIHAELA CANTARAGIU ◽  
ANGELA STELA IVAN ◽  
PETRU ALEXE ◽  
CARMELIA MARIANA DRAGOMIR BALANICA ◽  
MARICICA STOICA
Keyword(s):  
Microscopic Analysis ◽  
Coffee Bean ◽  
Volume Increase ◽  
Arabica Coffee ◽  
Structural Modifications ◽  
Coffee Beans ◽  
Structural Differences ◽  
Physical Changes ◽  
Roasted Coffee Beans

Coffee is one of the most widely consumed beverages. Roasting is a baseline step in coffee processing, being involved in the development of color, flavor and taste for which coffee is appreciated. In addition, the roasting treatment triggers several complex physical changes inside the coffee bean, resulting in density decrease owing to volume increase, increase of beans brittleness, changes in coffee color, loss of bean mass and water, porosity increase, and governs coffee bean behavior during storage, grinding, and brewing. It is essential to examine physical changes, as coffee production is seasonal, and a long-term coffee storage is required. In the present study, the visual and microstructural differences between green and roasted Arabica coffee beans were investigated. The study of microstructural differences was performed using scanning electron microscopy, and clearly showed significant structural differences between green Arabica coffee beans and roasted Arabica coffee beans. The physical and structural modifications of infused coffee with water were explained through chromatic evaluation and microscopic analysis, respectively as function of ground size of roasted coffee beans and infusion time.

The Effect of Temperature and Duration Roasting of the Physical Characteristics of Arabica Coffee

2019 ◽  
Vol 967 ◽  
pp. 113-117
Author(s):  
Bondaris Palungan Musa ◽  
Iradat Rapa Charnia ◽  
Salu Salma
Keyword(s):  
Moisture Content ◽  
Average Length ◽  
Physical Characteristics ◽  
Effect Of Temperature ◽  
Average Moisture Content ◽  
Coffee Bean ◽  
Measuring Device ◽  
Arabica Coffee ◽  
Coffee Beans ◽  
Roasting Time

This study aims to determine the effect of temperature and roasting time on changes in physical characteristics of arabica coffee beans. Rotary type mechanical coffee roaster equipment equipped with a digital temperature measuring device to measure the roasting temperature. The heat source used is from the gas stove with the inner surface temperature of the coffee bean roaster cinder being kept constant. Arabica dry coffee as much as 500 grams with 14 % moisture content is put into the roasting device which has been heated at the desired temperature. The roasting is done by repetition twice for each temperature which is 165 °C, 175 °C, 185 °C and 195 °C with variations in the average length of time ie 35 minutes, 29 minutes, 25 minutes and 23 minutes. The results showed that the temperature and roasting time had an effect on the physical characteristics of the coffee beans, especially the very real color changes and also the changes in the average moisture content of coffee beans were 1.82 %, 1.43 %, 1.12 % respectively. and 0.94 %. Keywords: Arabica coffee, temperature, roasting time, physical characteristics

Effect of Temperature and Relative Humidity during Transportation on Green Coffee Bean Moisture Content and Ochratoxin A Production

2007 ◽  
Vol 70 (1) ◽  
pp. 164-171 ◽  
Author(s):  
HECTOR A. PALACIOS-CABRERA ◽  
HILARY C. MENEZES ◽  
BEATRIZ T. IAMANAKA ◽  
FREDERICO CANEPA ◽  
ALDIR A. TEIXEIRA ◽  
...  
Keyword(s):  
Relative Humidity ◽  
Moisture Content ◽  
Ochratoxin A ◽  
Fungal Growth ◽  
Effect Of Temperature ◽  
Coffee Bean ◽  
Green Coffee ◽  
Final Destination ◽  
Coffee Beans ◽  
Environmental Variations

Changes in temperature, relative humidity, and moisture content of green coffee beans were monitored during transportation of coffee from Brazil to Italy. Six containers (three conventional and three prototype) were stowed in three different places (hold, first floor, and deck) on the ship. Each prototype was located next to a conventional container. The moisture content of the coffee in the container located on the first floor was less affected by environmental variations (0.7%) than that in the hold and on the deck. Coffee located in the hold showed the highest variation in moisture content (3%); in addition, the container showed visible condensation. Coffee transported on the deck showed an intermediary variation in moisture (2%), and there was no visible condensation. The variation in coffee moisture content of the prototype containers was similar to that of the conventional ones, especially in the top layers of coffee bags (2 to 3%), while the increase in water activity was 0.70. This suggests that diffusion of moisture occurs very slowly inside the cargo and that there are thus sufficient time and conditions for fungal growth. The regions of the container near the wall and ceiling are susceptible to condensation since they are close to the headspace with its high relative humidity. Ochratoxin A production occurred in coffee located at the top of the container on the deck and in the wet bags from the hold (those found to be wet on opening the containers at the final destination).

Effects of Intercropping Young Plants of the Compact Arabica Coffee Hybrid Cultivar Ruiru 11 with Potatoes, Tomatoes, Beans and Maize on Coffee Yields and Economic Returns in Kenya

1993 ◽  
Vol 29 (3) ◽  
pp. 373-377 ◽  
Author(s):  
J. M. Njoroge ◽  
K. Waithaka ◽  
J. A. Chweya
Keyword(s):  
Economic Benefits ◽  
Coffee Bean ◽  
Dry Beans ◽  
Economic Returns ◽  
Marginal Rate ◽  
Economic Return ◽  
Arabica Coffee ◽  
Hybrid Cultivar ◽  
Bean Size

SUMMARYThe effects of intercropping young plants of the compact arabica coffee hybrid cultivar Ruiru 11 with potatoes, tomatoes, maize and Phaseolus (dry) beans were studied between 1987 and 1989 at Ruiru in Kenya. Yields of clean (hulled) coffee were reduced by the maize intercrop by 59–100%. Coffee bean size, and raw, roast and liquor quality were not significantly affected by the potato, tomato and bean intercrops, which gave positive net economic benefits. Potatoes planted between all the coffee rows gave the largest marginal rate of economic return, followed by tomatoes in combination with beans. The technically and economically viable intercrops for coffee were potatoes, tomatoes, beans, and tomatoes in combination with beans.Siembra simultánea de café Araébica y cultivos para la alimentatión

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