scholarly journals Factors affecting the formation of acrylamide in coffee

2004 ◽  
Vol 22 (SI - Chem. Reactions in Foods V) ◽  
pp. S22-S24 ◽  
Author(s):  
K. Bagdonaite ◽  
M. Murkovic
Keyword(s):  
Liquid Chromatography ◽  
Great Influence ◽  
Uv Detection ◽  
Green Coffee ◽  
Factors Affecting ◽  
Robusta Coffee ◽  
Green Coffee Beans ◽  
Coffee Beans ◽  
Significant Difference ◽  
Roasting Time

Four types of green coffee beans (Robusta and Arabica) were roasted in a laboratory roaster and in an oven. The samples were analysed for acrylamide using liquid chromatography with UV detection. Significant difference in acrylamide content was observed in different coffee types. Robusta coffee beans, roasted to different degrees of browning contained more acrylamide than Arabica varieties. Roasting time and temperature had a great influence on the acrylamide formation in coffee beans. Coffee beans roasted for longer time had less acrylamide. Additionally, coffee beans roasted at higher temperatures contained less acrylamide compared to those roasted at lower temperatures.

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.

scholarly journals The Effect of Orlistat, Green Coffee Bean Extract, and Its Combinations on Lipid Profi le and Adiponectin Levels

Jurnal NERS ◽  
2017 ◽  
Vol 9 (1) ◽  
pp. 26 ◽  
Author(s):  
Joko Setyono ◽  
Dwi Adi Nugroho ◽  
Mustofa Mustofa ◽  
Saryono Saryono
Keyword(s):  
Chlorogenic Acid ◽  
Water Extract ◽  
Ethanol Extract ◽  
Control Group ◽  
Coffee Bean ◽  
Green Coffee ◽  
Green Coffee Beans ◽  
Coffee Beans ◽  
Significant Difference ◽  
Obese Rats

Introduction: Obesity prevalence is estimated increases, reached 19.1% of the population aged 15 years and over. This study aimed to determine the differences of the anti- obesity effect of orlistat, an extract of green coffee beans (Coffea canephora robusta), and its combination to the adiponectin levels and lipid profi le. Method: This research was true experimental post -test only with control group design with completely randomized design (CRD). Experimental animals (Rattus novergicus) were divided into 6 group, group 1 ( negative control ), group 2 ( positive control ), group 3 was group of obese rats fed orlistat dose of 15.9 mg/kg, group 4 was the group of obese rats were fed ethanol extract of green coffee beans dose of 400 mg/kg, group 5 was the group of obese rats were given water extract of green coffee beans dose of 400 mg/kg, and group 6 was group of obese rats were fed a combination of orlistat dose of 15.9 mg/kgand ethanol extract of green coffee beans at a dose of 400 mg/kg. Lipid profi les and adiponectin levels were measured with a spectrophotometer at 500nm absorbance. The data were analyzed by one-way ANOVA, and then post hoc Least Significant Difference (LSD) with α = 0.05. Result: Ethanol extract of green coffee is more effi cient in lowering LDL cholesterol, increasing HDL cholesterol, and lowering the total cholesterol levels on HFD diet-induced mice, but there was no difference in lowering triglycerides . The combination of ethanol extract of green coffee with orlistat showedthe increasing of adiponectin levels were highest than the other treatment groups. Discussion: The ethanol extract of green coffee readily diffuses through the digestive tract epithelium. Green coffee contains chlorogenic acid active compounds that can increase the body’s metabolism, increase fatty acid oxidation, reduce levels of triglycerides in the liver, and working to inhibit lipase and amylase pancreaticenzymes. In addition to chlorogenic acid, polyphenol content in coffee is also potentially reduce visceral fat accumulation. Preparations extract by ethanol allows the absorption process is done effi ciently and quickly.Keywords: obesity, orlistat, greencoffee, lipid profi le, adiponectin

Metals in green coffee beans from major coffee-growing regions of Ethiopia

2019 ◽  
Author(s):  
Chem Int
Keyword(s):  
Addis Ababa ◽  
Pearson Correlation ◽  
Capital City ◽  
Green Coffee ◽  
Mineral Contents ◽  
Flame Atomic Absorption ◽  
Green Coffee Beans ◽  
External Calibration Curve ◽  
Coffee Beans ◽  
Significant Difference

The metal contents of green coffee beans cultivated in major coffee growing zones of Ethiopia (Wollega, Sidamo, Harar, Bench Maji and Kafa) have been determined in representative samples of the five coffee varieties collected from Coffee Quality Inspection and Liquoring Center located in Addis Ababa, the capital city of Ethiopia. Different sample preparation procedures were tested by varying reagent volumes and types, digestion time, digestion temperature and amount of the sample to decompose the green coffee beans and solubilize the metals. The optimal procedure required 4 h to completely digest 0.5 g of green coffee beans with 5 mL HNO3 (70%) and 1.5 mL HClO4 (70%) at 270 oC. Concentrations of metals (Ca, Cd, Cr, Co, Cu, Fe, K, Mg, Mn, Ni, Pb and Zn) were determined by flame atomic absorption spectrometer employing a four point external calibration curve. The accuracy of the optimized procedure was evaluated by analyzing sample digests spiked with standard solutions. Recoveries of the spiked samples varied from 90 to 110% in green coffee beans. The metals levels observed in green coffee beans are comparable to literature reports. Cd was not detected in any of the five samples while Pb was detected at trace level in only one of the five samples. This indicated that the Ethiopian green coffee beans are free from the toxic metals. The Pearson correlation coefficients indicated strong to medium positive or negative correlation among the metals in the green coffee beans. The analysis of variance results at 95% confidence level suggested that there were significant difference in the concentrations of all the metals except K between the five sampling areas. Thus, this study has revealed variation of metal composition of green coffee beans with the geographical origin of the coffee verities. The variation in composition among coffee sample might be due the differences in mineral contents of the corresponding soils.

scholarly journals The Effect of Various Processing Methods on Ease of Removal of More than Half the Silver Skin from Green Coffee Beans

1969 ◽  
Vol 43 (2) ◽  
pp. 128-131
Author(s):  
D. S. Boyce
Keyword(s):  
Coffee Bean ◽  
Green Coffee ◽  
Probability Level ◽  
Natural Fermentation ◽  
Green Coffee Beans ◽  
Rotary Drier ◽  
Coffee Beans ◽  
Significant Difference ◽  
Main Effects ◽  
Green Coffee Bean

It has been shown that the methods utilized to process coffee cherries to dry coffee parchment affect to a considerable extent the ease with which the silver skin may be removed from the green coffee bean subsequently. Natural fermentation is significantly more effective at the 0.01 probability level in producing a sample with an easily removable silver skin than mechanical demucilaging with the Hess machine. Artificial drying produces a sample from which the silver skin can be more easily removed than natural drying at the 0.05 probability level. Furthermore, there was significance at the 0.01 probability level when the interaction between the two main effects of drying and demucilaging were considered. In considering the interaction of the two main effects it was found that natural fermentation combined with artificial (rotary-drier) drying produced the most favorable results. It was significantly greater than any of the other three possible combinations at the 0.01-percent probability level and there was no significant difference between the latter three. This lack of significance may be attributed, in part, to possible negative interaction between the two main effects, that is, in certain combinations the two main effects may have the effect of causing the silver skin to adhere tenaciously to the bean.

scholarly journals THE EFFECT OF STEEPING ROBUSTA COFFEE BEANS ON MONOCYTES: EXPRESSION OF IL-1β AND TNF-α AGAINST Streptococcus mutans

2019 ◽  
Vol 14 (4) ◽  
pp. 477 ◽  
Author(s):  
I Dewa Ayu Ratna Dewanti ◽  
Pujiana Endah Lestari ◽  
Roedy Budirahardjo ◽  
Dyah Setyorini ◽  
Ristya Widi Endah Yani ◽  
...  
Keyword(s):  
Streptococcus Mutans ◽  
Human Peripheral Blood ◽  
Immunocytochemical Staining ◽  
Control Group ◽  
Green Coffee ◽  
Healthy Human ◽  
Robusta Coffee ◽  
Green Coffee Beans ◽  
Tnf Α ◽  
Coffee Beans

Adhesion, IL–1β, TNF–α are components that affect in inflammation. So, the effect of steeping green and black Robusta coffee beans to adhesion of <em>Streptococcus mutans</em> on this components. This study used monocytes isolated from healthy human peripheral blood using Ficoll-Hypaque centrifugation method. Monocytes were divided into eight groups, i. e. (i) Control group (untreated monocytes), (ii) <em>Streptococcus mutans</em> group (monocytes + <em>S. mutans</em>), (iii) Black Coffee 2.5 % group (monocytes + black coffee beans 2.5 % + <em>S. mutans</em>), (iv) Black Coffee 5 % group (monocytes + black coffee beans 5 % + <em>S. mutans</em>), (v) black Coffee 10 % group (monocytes + black coffee beans 10 % +  <em>S. mutans</em>), (vi) Green Coffee 2.5 % group (monocytes + green coffee beans 2.5 % + <em>S. mutans</em>), (vii) Green Coffee 5 % group (monocytes + green coffee beans 5 % + <em>S. mutans</em>), (viii) Green coffee 10 % group (monocytes + green coffee beans 10 % + <em>S. mutans</em>). S. mutans adhesion on monocytes was analyzed using histochemistry method, while immunocytochemical staining was used for analyzing IL–1β and TNF–α. Cells counting was done per 100 monocytes under a light microscope with 400 × magnification. Data were analyzed using ANOVA followed by LSD test. Results showed that steeping green and black Robusta coffee beans increased the adhesion of S. mutans on monocytes, but it decreased of IL–1β, TNF–α expression (<em>P</em> &lt; 0.05). In conclusion, steeping of green and black robusta coffee beans reduced inflammation against <em>S. mutans</em>.

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
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