Mycotoxins in Coffee

1980 ◽  
Vol 63 (6) ◽  
pp. 1282-1285 ◽  
Author(s):  
Colette Levi
Keyword(s):  
Experimental Data ◽  
Low Frequency ◽  
Toxin Production ◽  
Green Coffee ◽  
Extremely Low Frequency ◽  
Mycotoxin Contamination ◽  
Green Coffee Beans ◽  
Coffee Beans ◽  
Roasting Process ◽  
Low Levels

Abstract This report reviews studies concerning the susceptibility of green coffee beans to mycotoxin contamination. Included are investigations on normal mold flora, toxin production in inoculated beans, effect of experimental roasting on aflatoxin, ochratoxin, and sterigmatocystin, and survey on the presence of these toxins in commercial green coffee. Because of the extremely low frequency of findings, the low levels of toxins, and the experimental data showing 70–80% destruction by the roasting process of toxin added to green coffee, further study on this topic has been discontinued.

Ochratoxins A and B, Xanthomegnin, Viomellein and Vioxanthin Production by Isolates of Aspergillus ochraceus from Green Coffee Beans

1983 ◽  
Vol 46 (11) ◽  
pp. 965-968 ◽  
Author(s):  
MICHAEL E. STACK ◽  
PHILIP B. MISLIVEC ◽  
TURGUT DENIZEL ◽  
REGINA GIBSON ◽  
ALBERT E. POHLAND
Keyword(s):  
High Performance Liquid Chromatography ◽  
Liquid Chromatography ◽  
Ochratoxin A ◽  
High Performance ◽  
Toxin Production ◽  
Aspergillus Ochraceus ◽  
Average Level ◽  
Green Coffee ◽  
Green Coffee Beans ◽  
Coffee Beans

Isolates from Aspergillus ochraceus obtained from green coffee beans were cultured on rice and water. After 20 d of growth the cultures were extracted with chloroform and the extracts were analyzed by high performance liquid chromatography for ochratoxin A (OA), ochratoxin B (OB), xanthomegnin (X), viomellein (V) and vioxanthin (VX). Forty-three percent of the isolates produced OA at an average level of 397 μg of toxin/g rice, 17% produced OB at an average level of 312 μg/g, and 84% produced X, V, and VX at an average level of 281, 417 and 386 μg/g, respectively. The highest levels of toxin production were OA, 2088 μg/g; OB, 3375 μg/g; X, 1562 μg/g; V, 2514 μg/g; and VX, 2054 μg/g. VX has not previously been reported as an A. ochraceus metabolite.

Effect of post-harvest drying process on chlorogenic acids, antioxidant activities and CIE-Lab color of Thai Arabica green coffee beans

2021 ◽  
pp. 130504
Author(s):  
Fareeya Kulapichitr ◽  
Chaleeda Borompichaichartkul ◽  
Mingchih Fang ◽  
Inthawoot Suppavorasatit ◽  
Keith R. Cadwallader
Keyword(s):  
Antioxidant Activities ◽  
Green Coffee ◽  
Chlorogenic Acids ◽  
Drying Process ◽  
Post Harvest ◽  
Green Coffee Beans ◽  
Coffee Beans ◽  
Cie Lab

Evaluation of the chemical constituents, antioxidant and enzyme inhibitory activities of six Yemeni green coffee beans varieties

2022 ◽  
pp. 101552
Author(s):  
Ammar Mohammed Ahmed Ali ◽  
Sakina Yagi ◽  
Ahmed A. Qahtan ◽  
Abdurrahman A. Alatar ◽  
Simone Angeloni ◽  
...  
Keyword(s):  
Chemical Constituents ◽  
Green Coffee ◽  
Green Coffee Beans ◽  
Coffee Beans ◽  
Inhibitory Activities

4-O-feruloylquinic acid from green coffee beans

1986 ◽  
Vol 25 (6) ◽  
pp. 1496-1497 ◽  
Author(s):  
Hideko Morishita ◽  
Hideo Iwahashi ◽  
Ryo Kido
Keyword(s):  
Green Coffee ◽  
Green Coffee Beans ◽  
Coffee Beans

scholarly journals Structure expansion of green coffee beans using instantaneous controlled pressure drop process

2008 ◽  
Vol 9 (4) ◽  
pp. 534-541 ◽  
Author(s):  
Ibtisam M. Kamal ◽  
V. Sobolik ◽  
Magdalena Kristiawan ◽  
Sabah M. Mounir ◽  
K. Allaf
Keyword(s):  
Pressure Drop ◽  
Green Coffee ◽  
Green Coffee Beans ◽  
Coffee Beans

scholarly journals ANTIPROLIFERATION ACTIVITIES OF ETHANOL EXTRACT OF ROBUSTA LAMPUNG GREEN COFFEE SEEDS ON DOG TUMOR LINE CELLS

2021 ◽  
Vol 22 (1) ◽  
pp. 133-140
Author(s):  
Farra Sasmita ◽  
Ietje Wientarsih ◽  
Bayu Febram Prasetyo ◽  
Bambang Pontjo Priosoeryanto
Keyword(s):  
Tumor Cells ◽  
Ethanol Extract ◽  
Positive Control ◽  
Screening Methods ◽  
Green Coffee ◽  
Normal Cells ◽  
Green Coffee Beans ◽  
Coffee Beans ◽  
Dpph Method ◽  
Cytotoxicity Effects

This study aim at determining the activity of ethanol extract of Robusta green coffee beans as an antiproliferation agent in MCA-B1, MCM-B2, and Vero normal cell lines as a control. Ethanol extract of Robusta green coffee beans was obtained by maceration method, bioactive compounds in the extract were tested by phytochemical screening methods, testing levels of antioxidants were tested by 2,2-diphenyl-1-picrylhydrazyl (DPPH) method, cytotoxicity effects (LC50) were tested by the method Brine Shrimp Lethallity Test (BSLT) and antiproliferation activity were carried out by counting the number of cells after being tested with several extract concentrations namely 100, 250, 400, 550, 700 and 850 ppm and doxorubicin as a positive control with a concentration of 100 ppm. The results showed that the ethanol extract of Robusta green coffee beans contained flavonoids and tannins, had very strong antioxidant levels with IC50 values of 40.9923 ppm, cytotoxicity effects obtained LC50 values of 430.64 ppm, and the highest antiproliferation activity was achieved at a concentration of 850 ppm at 69.58 % in MCM-B2 tumor cells, 60.46% in MCA-B1 tumor cells, and 14.2% in Vero normal cells. Based on the results, the ethanol extract of Robusta Lampung green coffee beans has antiproliferation activity on the test tumor cells and is relatively non-toxic to normal cells.

Scope and limitations of principal component analysis of high resolution LC-TOF-MS data: the analysis of the chlorogenic acid fraction in green coffee beans as a case study

2011 ◽  
Vol 3 (1) ◽  
pp. 144-155 ◽  
Author(s):  
Nikolai Kuhnert ◽  
Rakesh Jaiswal ◽  
Pinkie Eravuchira ◽  
Rasha M. El-Abassy ◽  
Bernd von der Kammer ◽  
...  
Keyword(s):  
Principal Component Analysis ◽  
High Resolution ◽  
Chlorogenic Acid ◽  
Principal Component ◽  
Green Coffee ◽  
Acid Fraction ◽  
Green Coffee Beans ◽  
Coffee Beans ◽  
Tof Ms

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

Talanta ◽  
2016 ◽  
Vol 150 ◽  
pp. 367-374 ◽  
Author(s):  
Kassaye Tolessa ◽  
Michael Rademaker ◽  
Bernard De Baets ◽  
Pascal Boeckx
Keyword(s):  
Infrared Spectra ◽  
Near Infrared ◽  
Green Coffee ◽  
Green Coffee Beans ◽  
Near Infrared Spectra ◽  
Coffee Beans ◽  
Specialty Coffee ◽  
Cup Quality
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