scholarly journals Metabolite Profiles of the Green Beans of Indonesian Arabica Coffee Varieties

2021 ◽  
Vol 2021 ◽  
pp. 1-9
Author(s):  
Nizar Happyana ◽  
Amelinda Pratiwi ◽  
Euis Holisotan Hakim
Keyword(s):  
1H Nmr ◽  
Inhibitory Activity ◽  
Quinic Acid ◽  
Green Beans ◽  
Arabica Coffee ◽  
Green Coffee Beans ◽  
Coffee Beans ◽  
Metabolite Profiles ◽  
Relationship Of ◽  
Alpha Glucosidase

The green beans of 3 Indonesian arabica coffee varieties, namely, ateng, buhun, and sigararutang, were analyzed with 1H NMR-based metabolomics coupled with alpha-glucosidase inhibitory activity assay. These coffees were cultivated in the same geographical conditions. The PLSDA model successfully classified the green coffee beans based on their varieties. To reveal the characteristic metabolites for each coffee variety, S-plot of two-class OPLSDA models was generated and analyzed. Ateng coffee was characterized with trigonelline, sucrose, 5-CQA, and acetic acid. The characteristic metabolites of buhun coffee were citric acid and malic acid. Meanwhile, the most discriminant compound of sigararutang coffee was quinic acid. HCA analysis revealed the lineage relationship of the 3 coffee varieties. Ateng coffee had closer lineage relationship to sigararutang compared to the buhun coffee. Alpha-glucosidase inhibitory activity of the coffee samples did not differ widely. I C 50 values of alpha-glucosidase inhibitory activity of ateng, sigararutang, and buhun coffees were 3.01 ± 0.16 , 3.14 ± 0.20 , and 5.05 ± 0.28  mg/mL, respectively. Although grown in the same geographical conditions, our results revealed that each coffee variety possessed a unique metabolome clarifying the diversity of Indonesian arabica coffees. This study verified that 1H NMR-based metabolomics is an excellence method for discovering the lineage relationship in the samples with different varieties or cultivars.

Social Entrepreneurship and Arabica Coffee Production in the Northern Philippines: Navigating Opportunities and Constraints

2021 ◽  
Vol 80 (1) ◽  
pp. 72-82
Author(s):  
B. Lynne Milgram
Keyword(s):  
Social Entrepreneurship ◽  
Private Investment ◽  
Social Entrepreneurs ◽  
Coffee Production ◽  
Arabica Coffee ◽  
Green Coffee Beans ◽  
Start Up ◽  
Alternative Approach ◽  
Coffee Beans ◽  
Private Government

Private, government, and corporate sectors increasingly seek to mitigate the precarious economic and environmental conditions their businesses have caused. Given the shortcomings of conventional approaches to achieve meaningful social change, social entrepreneurship has emerged as an alternative approach to answer this call. Combining business, private investment, and social movement models, social entrepreneurs work collaboratively with communities to augment peoples’ livelihood and their social security. This article draws on social entrepreneurship scholarship to analyze entrepreneurs’ initiatives in the northern Philippines’ emergent specialty Arabica coffee industry. I explore the extent to which entrepreneurs can operationalize opportunities and mitigate constraints as they expand from their small start-up premises while maintaining their social mandate. Given that current demand for premium green coffee beans outstrips supply, entrepreneurs may find themselves in competition with one another. This situation coupled with the Philippine government’s inability to secure peoples’ subsistence needs means that farmers may betray their allegiance to the entrepreneurs who supported them. I ask: do social entrepreneurs’ efforts simply alleviate symptoms rather than address root causes of inequality? Entrepreneurs’ efforts to date have led to positive industry outcomes; this suggests that pursuing such cross-sector advocacy can potentially curtail challenges to enterprise sustainability.

scholarly journals Drying and sortation to improve green beans and cup quality of Wamena coffee

2021 ◽  
Vol 306 ◽  
pp. 03024
Author(s):  
Adnan ◽  
Martina Sri Lestari
Keyword(s):  
Simple Technique ◽  
Descriptive Analysis ◽  
Quality Score ◽  
Local Culture ◽  
Green Coffee ◽  
Green Beans ◽  
Green Coffee Beans ◽  
Coffee Beans ◽  
Cup Quality

Drying and sortation are the most important steps to improve green coffee beans and cup quality. However, farmers very often neglect these steps. Therefore, a simple technique and soft approach are required to encourage farmers to implement drying and sortation technology. The study aim is to assess suitable drying and sortation technology to improve green coffee beans and cup quality to local culture in Jayawijaya Regency, Papua. The study was conducted using 2 factors; a. Combination of drying floor using a tarp and without sortation (DFWTS), b. Combination of drying tables and with sortation (DTWS). Drying tables were designed as two separate parts. The first part was the permanent tables, and the second part was removable boxes in dimension 80 x 80 cm located on top of the permanent tables. Descriptive analysis was conducted based on SNI 01-2907-2008 by the Indonesian Coffee and Cocoa Research Institute. The results show DTWS produce green coffee beans in compliance with SNI 01-2907-2008 at 4a grade, compared to DFWTS is rejected. Green coffee beans quality is likely to affect cup quality. DTWS obtain cup quality score 83.0 compare to DFWTS is 81.25. In conclusion, DTWS improve green coffee beans and cup quality.

scholarly journals Investigation of Physical and Sensory Properties of Ethiopian Specialty Dry Processed Green Coffee Beans

2020 ◽  
Vol 24 (1) ◽  
pp. 39-48
Author(s):  
Yishak Worku Wondimkun ◽  
Shimelis Admassu Emire ◽  
Tarekegn Berhanu Esho
Keyword(s):  
Physical Properties ◽  
Process Optimization ◽  
Sensory Properties ◽  
Coffee Bean ◽  
Green Coffee ◽  
Green Coffee Beans ◽  
Linear Dimensions ◽  
Standard Procedures ◽  
Coffee Beans ◽  
Relationship Of

AbstractEthiopia is known for its specialty Arabica coffees affected by mix-up. Physical and sensory properties of dry processed green coffee beans have been reported for the influence on the sensorial quality and coffee process optimization. The aim of this study was to investigate physical and sensory properties of sixteen varieties and to determine relationship of attributes. Physical properties of coffee beans were taken by measuring linear dimensions, densities and weight. Moreover, professional cuppers were analyzed sensory properties by using standard procedures. In this study, the longest (10.40 mm), the widest (6.82 mm) and the thickest (4.48 mm) varieties were Odicha, Feyate and Challa, respectively whereas the shortest (8.28 mm), narrowest (5.59 mm) and thinnest (3.52 mm) were 74110, Mocha and Bultum, respectively. The shape & make value of variety Bultum was “fair good” whereas variety Feyate was “very good”. Furthermore, the results of “shape & make” were significantly correlated with measured physical properties. The results indicate that most physical and sensory properties of coffee varieties have significant (P ≤ 0.05 differences. These properties were influenced by growing regions and variety difference. The outcome of this study can be used for coffee bean characterization and process optimization to improve beverage quality.

scholarly journals Phenolic compounds in coffee

2006 ◽  
Vol 18 (1) ◽  
pp. 23-36 ◽  
Author(s):  
Adriana Farah ◽  
Carmen Marino Donangelo
Keyword(s):  
Phenolic Compounds ◽  
Quinic Acid ◽  
Green Coffee ◽  
Phenolic Fraction ◽  
Related Substances ◽  
Green Coffee Beans ◽  
Coffee Beans ◽  
Main Components ◽  
The Impact ◽  
Related Compounds

Phenolic compounds are secondary metabolites generally involved in plant adaptation to environmental stress conditions. Chlorogenic acids (CGA) and related compounds are the main components of the phenolic fraction of green coffee beans, reaching levels up to 14 % (dry matter basis). These compounds have a number of beneficial health properties related to their potent antioxidant activity as well as hepatoprotective, hypoglycemic and antiviral activities. The main groups of CGA found in green coffee beans include caffeoylquinic acids, dicaffeoylquinic acids, feruloylquinic acids, p-coumaroylquinic acids and mixed diesters of caffeic and ferulic acids with quinic acid, each group with at least three isomers. During coffee processing, CGA may be isomerized, hydrolyzed or degraded into low molecular weight compounds. The high temperatures of roasting also produce transformation of part of CGA into quinolactones and, along with other compounds, melanoidins. This review focuses on the chemical characteristics, biosynthesis, and distribution of CGA and related compounds in coffee. The influence of genetic, physiological and environmental factors as well as processing on the chemical composition of coffee beans is discussed. The impact of CGA composition of green coffee on cup quality is also approached. Despite the existence of substantial published information on the total levels of CGA in coffee, more research is needed on the composition of minor phenolic compounds and specific CGA isomers (and related substances) in green and roasted coffee beans, as well as their impact on coffee quality.

scholarly journals Exploring the Impacts of Postharvest Processing on the Microbiota and Metabolite Profiles during Green Coffee Bean Production

2016 ◽  
Vol 83 (1) ◽  
Author(s):  
Florac De Bruyn ◽  
Sophia Jiyuan Zhang ◽  
Vasileios Pothakos ◽  
Julio Torres ◽  
Charles Lambot ◽  
...  
Keyword(s):  
Lactic Acid ◽  
Green Coffee ◽  
Content Type ◽  
Green Coffee Beans ◽  
Dry Processing ◽  
Coffee Beans ◽  
Metabolite Profiles ◽  
Present Case Study ◽  
On Farm ◽  
Postharvest Processing

ABSTRACT The postharvest treatment and processing of fresh coffee cherries can impact the quality of the unroasted green coffee beans. In the present case study, freshly harvested Arabica coffee cherries were processed through two different wet and dry methods to monitor differences in the microbial community structure and in substrate and metabolite profiles. The changes were followed throughout the postharvest processing chain, from harvest to drying, by implementing up-to-date techniques, encompassing multiple-step metagenomic DNA extraction, high-throughput sequencing, and multiphasic metabolite target analysis. During wet processing, a cohort of lactic acid bacteria (i.e., Leuconostoc, Lactococcus, and Lactobacillus) was the most commonly identified microbial group, along with enterobacteria and yeasts (Pichia and Starmerella). Several of the metabolites associated with lactic acid bacterial metabolism (e.g., lactic acid, acetic acid, and mannitol) produced in the mucilage were also found in the endosperm. During dry processing, acetic acid bacteria (i.e., Acetobacter and Gluconobacter) were most abundant, along with Pichia and non-Pichia (Candida, Starmerella, and Saccharomycopsis) yeasts. Accumulation of associated metabolites (e.g., gluconic acid and sugar alcohols) took place in the drying outer layers of the coffee cherries. Consequently, both wet and dry processing methods significantly influenced the microbial community structures and hence the composition of the final green coffee beans. This systematic approach to dissecting the coffee ecosystem contributes to a deeper understanding of coffee processing and might constitute a state-of-the-art framework for the further analysis and subsequent control of this complex biotechnological process. IMPORTANCE Coffee production is a long process, starting with the harvest of coffee cherries and the on-farm drying of their beans. In a later stage, the dried green coffee beans are roasted and ground in order to brew a cup of coffee. The on-farm, postharvest processing method applied can impact the quality of the green coffee beans. In the present case study, freshly harvested Arabica coffee cherries were processed through wet and dry processing in four distinct variations. The microorganisms present and the chemical profiles of the coffee beans were analyzed throughout the postharvest processing chain. The up-to-date techniques implemented facilitated the investigation of differences related to the method applied. For instance, different microbial groups were associated with wet and dry processing methods. Additionally, metabolites associated with the respective microorganisms accumulated on the final green coffee beans.

scholarly journals Extraction and Chemical Characterization of Functional Phenols and Proteins from Coffee (Coffea arabica) By-Products

Biomolecules ◽  
2021 ◽  
Vol 11 (11) ◽  
pp. 1571
Author(s):  
Barbara Prandi ◽  
Maura Ferri ◽  
Stefania Monari ◽  
Chiara Zurlini ◽  
Ilaria Cigognini ◽  
...  
Keyword(s):  
Antimicrobial Activity ◽  
Antioxidant Activities ◽  
Chemical Characterization ◽  
Point Of View ◽  
Green Coffee ◽  
Green Beans ◽  
Green Coffee Beans ◽  
Assisted Extraction ◽  
Coffee Beans ◽  
Antioxidant And Antimicrobial Activity

Not all the coffee produced goes to the roasting stage, because non-compliant green coffee beans are usually discarded by roasters and the silverskin of the coffee is usually removed and discarded. In the present work, non-compliant green coffee beans and coffee silverskins were fully characterized from a chemical point of view. In addition, enzyme-assisted extraction was applied to recover a fraction rich in proteins and polyphenols, tested for antimicrobial, antityrosinase, and antioxidant activities. Non-compliant green coffee beans showed higher amounts of polyphenols, flavanols, flavonoids, and caffeine than coffee silverskins (which were richer in tannins). The enzymatic extraction of non-compliant coffee green beans produced extracts with a good protein content and with a consistent quantity of polyphenols. The extract showed antioxidant, antityrosinase, and antimicrobial activity, thus representing a promising strategy to recover defective green coffee beans. The antioxidant and antimicrobial activity of coffee silver skins is lower than that of non-compliant coffee green beans extracts, while the antityrosinase activity is comparable.

Therapeutic Promises of Chlorogenic Acid with Special Emphasis on its Anti-Obesity Property

2020 ◽  
Vol 13 (1) ◽  
pp. 7-16 ◽  
Author(s):  
Rajnish Kumar ◽  
Anju Sharma ◽  
Mohammed Shariq Iqbal ◽  
Janmejai K. Srivastava
Keyword(s):  
Chlorogenic Acid ◽  
Caffeic Acid ◽  
Quinic Acid ◽  
Control Agent ◽  
Natural Food ◽  
Public Attention ◽  
Green Coffee Beans ◽  
Coffee Beans ◽  
Acid Conjugate ◽  
Memory Enhancer

Background:: Chlorogenic acid (CGA) is a quinic acid conjugate of caffeic acid. It is an ester formed between caffeic acid and the 3-hydroxyl of L-quinic acid. This polyphenol is naturally present in substantial amount in the green coffee beans. Minor quantities of CGA are also reported in apples, eggplant, blueberries, tomatoes, strawberries and potatoes. CGA is reported to be beneficial in hypertension, hyperglycemia, antimicrobial, antitumor, memory enhancer, weight management etc. Further, it is also reported to have anticancer, antioxidant and anti-inflammatory activities. Since the last decade, CGA drew public attention for its widely recommended use as a medicine or natural food additive supplement for the management of obesity. Objective: The current review explores the medicinal promises of CGA and emphasizes on its antiobese property as reported by various scientific reports and publication. Conclusion: CGA shows promises as an antioxidant, glycemic control agent, anti-hypertensive, antiinflammatory, antimicrobial, neuro-protective and anti-obesity agent. It primarily activates the AMPactivated protein kinase, inhibits 3-hydroxy 3-methylglutaryl coenzyme-A reductase and strengthens the activity of carnitine palmitoyltransferase to control the obesity.

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