scholarly journals Green bean biochemical attributes of Arabusta coffee hybrids from Kenya using HPLC and soxhlet extraction methods

2021 ◽  
pp. 201-208
Author(s):  
Jane Jerono Cheserek ◽  
Kahiu Ngugi ◽  
James Wanjohi Muthomi ◽  
Chrispine O Omondi ◽  
Njoroge Kihara Ezekiel
Keyword(s):  
Principal Component ◽  
Soxhlet Extraction ◽  
Extraction Methods ◽  
Chlorogenic Acids ◽  
Green Beans ◽  
Arabica Coffee ◽  
Robusta Coffee ◽  
Biochemical Compounds ◽  
Coffee Oil ◽  
Cup Quality

Robusta coffee yields higher than Arabica coffee. However, it is limited by the inferior cup quality. The biochemical compounds found in coffee interact and determines the final cup quality. The objective of the study was to characterize the biochemical compounds found in Arabusta coffee hybrids. Twenty coffee genotypes including the Arabusta hybrids, backcrosses, Robusta and Arabica coffee were established at KALRO-Alupe (Busia) and Siaya -ATC in the year 2015. Coffee cherry was harvested and processed in the year 2018 and the green beans were analysed for sucrose, oil, trigonelline, caffeine and chlorogenic acids using the HPLC and soxhlet method. There were significant differences amongst the genotypes for these biochemical compounds across the two different environments (Busia and Siaya counties). Robusta recorded higher levels of caffeine and chlorogenic acids while the Arabusta hybrids recorded intermediate levels of the biochemical compounds between the Robusta and Arabica coffee species. The Genotype by Environment (G x E) interaction effect was only significant for chlorogenic acids. Caffeine, sucrose, oil and trigonelline levels were significantly high for genotypes evaluated in Siaya when compared to Busia. Chlorogenic acid had a positive significant association with caffeine, but was negatively correlated with coffee oil and sucrose. Coffee oil indicated a positive significant association with sucrose and Trigonelline. The Principal Component Analysis (PCA) differentiated the genotypes based on the levels of biochemical compounds indicating high genetic variation amongst the genotypes. Arabusta hybrids exceeded Robusta coffee in performance of biochemical compounds which implies that there was a successful introgression of quality genes

scholarly journals Organoleptic, Sensory and Biochemical Traits of Arabica Coffee and their Arabusta Hybrids

2021 ◽  
Author(s):  
Kahiu Ngugi ◽  
Jane Jerono Cheserek ◽  
Chrispine Ogutu Omondi
Keyword(s):  
Experimental Data ◽  
Genetic Diversity ◽  
Genetic Variation ◽  
Coffea Arabica ◽  
Small Scale ◽  
Arabica Coffee ◽  
Biochemical Compounds ◽  
Small Scale Farmers ◽  
Organoleptic Traits ◽  
Cup Quality

Coffee as a cash crop, reduces food insecurity by providing regular incomes and is a major foreign exchange earner in more than fifty tropical countries where it is grown either as Arabica (Coffea arabica) or Robust (Coffea canepora). In Kenya which grow some Robusta but mostly Arabica coffee, the production has been declining, mainly because world coffee prices have plummeted to about 5 USD for a 650Kg of un-hulled beans per acre. The only way world prices are likely to increase and benefit the small-scale farmers, is by improving the cup quality and enabling these countries to sell their coffee in specialty markets. This review, underscores the importance of analyzing and estimating organoleptic, sensory and biochemical compounds diversity in Arabica coffee, since these are the factors that determine cup quality. In an attempt to do so, the chapter presents experimental data that analyzed various sensory and organoleptic traits of Arabica coffee and their Arabusta hybrids that proves that tremendous genetic diversity exists in coffee genotypes grown in Kenya and it is possible to utilize this genetic variation to improve cup quality.

scholarly journals Near-Infrared Spectroscopy Applied to the Detection of Multiple Adulterants in Roasted and Ground Arabica Coffee

Foods ◽  
2021 ◽  
Vol 11 (1) ◽  
pp. 61
Author(s):  
Cinthia de Carvalho Couto ◽  
Otniel Freitas-Silva ◽  
Edna Maria Morais Oliveira ◽  
Clara Sousa ◽  
Susana Casal
Keyword(s):  
Central America ◽  
Near Infrared ◽  
Nir Spectroscopy ◽  
Principal Component ◽  
Roasted Coffee ◽  
Arabica Coffee ◽  
Robusta Coffee ◽  
Geographical Discrimination ◽  
Geographic Regions ◽  
Non Destructive

Roasted coffee has been the target of increasingly complex adulterations. Sensitive, non-destructive, rapid and multicomponent techniques for their detection are sought after. This work proposes the detection of several common adulterants (corn, barley, soybean, rice, coffee husks and robusta coffee) in roasted ground arabica coffee (from different geographic regions), combining near-infrared (NIR) spectroscopy and chemometrics (Principal Component Analysis—PCA). Adulterated samples were composed of one to six adulterants, ranging from 0.25 to 80% (w/w). The results showed that NIR spectroscopy was able to discriminate pure arabica coffee samples from adulterated ones (for all the concentrations tested), including robusta coffees or coffee husks, and independently of being single or multiple adulterations. The identification of the adulterant in the sample was only feasible for single or double adulterations and in concentrations ≥10%. NIR spectroscopy also showed potential for the geographical discrimination of arabica coffees (South and Central America).

scholarly journals Performance of Biochemical Compounds and Cup Quality of Arabica Coffee as Influenced by Genotype and Growing Altitude

2020 ◽  
Vol 36 (1) ◽  
pp. 1-23 ◽  
Author(s):  
Dwi Nugroho ◽  
Panjisakti Basunanda ◽  
Yusianto Yusianto
Keyword(s):  
High Altitude ◽  
Block Design ◽  
The Body ◽  
Arabica Coffee ◽  
Pests And Diseases ◽  
Genotype Effect ◽  
Biochemical Compounds ◽  
Quality Aspects ◽  
Good Productivity ◽  
Cup Quality

Arabica coffee (Coffea arabica) cultivation in the medium altitude (700-900 m above sea level, asl.) will face problems such as decreasing productivity, physical, biochemical and cup quality and increasing intensity of pest and diseaseattacks. Utilization of plant material that has good productivity and cup quality, resistance to pests and diseases is an effort that can be done to overcome theseproblems. The aims of this study is to evaluate performance of Arabica coffee quality grown at high and medium altitude area, as well as biochemical compound and cup quality changes that occur due to influence of genotypes and genotype × altitude interactions. Eight genotypes of Arabica coffee were evaluated at two locations namely KP Andungsari (1,250 m asl.) and Kalibendo (700 m asl.). The field design for each location was randomized complete block design with three replicates. Observations were made on the two quality aspects, namely the biochemical compounds and cup qualities. The result on the biochemical compounds showed that the altitude significantly affect to the content of caffeine, sucrose, and trigonelline. Effect of genotype × altitude occured to the caffeine, trigonelline, and sucrose content. Diversity of chlorogenic acid content was caused by the genotype effect. Cup test results showed that genotypes grown at high altitude had a better cup quality than genotypes on medium altitude. Cup quality variables that were changed due to altitude difference were fragrance and aroma, flavor, aftertaste, acidity, balance, and overall, while the cup quality variable that did not changed was the body. Characters of coffee aroma at the high altitude were floral, spicy and fruity, while at the medium altitude were herbal, green and grassy. The best quality genotype at the high altitude was K8, while at the medium altitude was K29. Environment (altitude) gives greater influence to the formation of coffee flavor variations produced compared to genotypes.

Extraction and Quantification of Eugenol from Clove Buds Using HPLC

2020 ◽  
Vol 7 (1) ◽  
pp. 17-23
Author(s):  
Khadiza Fitri Shafira ◽  
Abul Kalam Azad ◽  
Zubair Khalid Labu ◽  
Abul Bashar Mohammed Helal Uddin
Keyword(s):  
Processing Time ◽  
Soxhlet Extraction ◽  
Extraction Methods ◽  
Past Study ◽  
Solvent Ratio ◽  
Clove Oil ◽  
Microwave Assisted ◽  
Assisted Extraction ◽  
Significant Difference ◽  
Clove Essential Oil

Background: Eugenol is the main constituent of clove essential oil. Past studies have found that clove oil has diverse uses in the pharmaceutical field due to its antioxidant, antibacterial and anesthetic properties. Objective: This work compares the performance of different extraction methods and factors and identifies the effect of the treatments on oil yields and eugenol content. Materials and Methods: Maceration, Hydro distillation, microwave-assisted extraction (MAE), and Soxhlet were performed. The best technique was identified according to yield and content. Further studies were conducted to examine the effects of different factors, such as solvent types (ethanol and methanol) and sample-to-solvent ratio (1:10 and 1:15). HPLC UV-Vis was utilized in the analysis of eugenol concentration. Results and Discussion: Soxhlet extraction provided the highest yield (39.98%) and eugenol content (15.83%), compared to other methods. The results observed from several Soxhlet extraction factors showed that there is no significant difference between the different factors. In the meantime, methanol 1:15 provided the greatest amount of yields (57.83%) and eugenol content (22.21%). In this regard, the higher ratio resulted in higher eugenol content. Conclusion: The results obtained are less comparable because the processing time, the working solvent, and the separation technique were carried out differently for each method. In the meantime, as there is no past study that compared the selected methods and factors, this study’s findings will contribute substantially to fill the gap in this field.

Comparison of extraction efficiency of various methods to extract L-DOPA from Mucuna pruriens (L.) DC.

2017 ◽  
Vol 6 (04) ◽  
pp. 5343
Author(s):  
Ragni Vora ◽  
Ambika N. Joshi* ◽  
Nitesh C. Joshi
Keyword(s):  
Extraction Efficiency ◽  
Soxhlet Extraction ◽  
Extraction Methods ◽  
Mucuna Pruriens ◽  
Water Mixture ◽  
Uv Detector ◽  
Pharmacological Activities ◽  
Hplc Mobile Phase ◽  
Plant Sources ◽  
Seed Extracts

Mucuna pruriens seeds are noted to be a natural source of L-DOPA and are also used as a substitute for the synthetic L-DOPA. In the present study; attempts are made to develop suitable method(s) for extraction of L-DOPA from the powdered seeds of Mucuna pruriens using different solvents and conditions. The Seed powder was subjected to 7 different extraction methods and Method 1 was subjected to various solvent concentrations. Some methods used de-fatting procedure, either the method was cold maceration or in high temperature. Soxhlet extraction was also used in one of the extraction methods. All the extracts were analyzed using RP-HPLC. Mobile Phase used was Water: Methanol: AcetoNitrile (100:60:40) (v/v) containing 0.2% Triethylamine, pH = 3.3 and monitored at 280 nm with variable wavelength UV detector. The extraction was best with Methanol Water mixture in a cold maceration technique and overall gives good extraction efficiency of 13.36 % L-DOPA and id the best method giving highest extraction efficiency. The De-fatting method was the 2nd best methods giving approximately 8.8% L-DOPA and Method 5 viz, heat reflux method gives 8.7% L-DOPA making it the 3rd best method. There are not many studies done for optimization of extraction technique for L-DOPA despite an extensive work is reported for isolation, identification and pharmacological activities of L-DOPA from various plant sources. Keeping this in view, present investigation was done to study the extraction efficiency of various extraction methods of L-DOPA content in seed extracts of Mucuna pruriens and compare it.

Comparison of Extraction Methods for Caffeine, Chlorogenic Acids and Trigonelline in Green and Roasted Coffee Beans

2001 ◽  
Author(s):  
Adriana S. Franca ◽  
Leandro S. Oliveira ◽  
Maria Lúcia A. Borges ◽  
Vany P. Ferraz
Keyword(s):  
Extraction Methods ◽  
Chlorogenic Acids ◽  
Roasted Coffee ◽  
Coffee Beans ◽  
Roasted Coffee Beans

scholarly journals PENGARUH METODE EKSTRAKSI MINYAK PUPA ULAT JERMAN TERHADAP KOMPOSISI KIMIA

BUANA SAINS ◽  
2018 ◽  
Vol 18 (1) ◽  
pp. 67
Author(s):  
Erik Priyo Santoso ◽  
Farida Kusuma Astuti
Keyword(s):  
Extraction Method ◽  
Crude Protein ◽  
Dry Matter ◽  
Soxhlet Extraction ◽  
Extraction Methods ◽  
Chemistry Laboratory ◽  
Research Material ◽  
Soxhlet Method ◽  
Heat Method

The aim of this research is to know the extraction method of caterpillar pupa without detrimental to chemical composition to know the amount of pupa production of German caterpillar with two extraction methods per 100 grams of pupa To know the content of dry matter, organic matter, crude protein, crude fat, crude fiber and amino acid lysin, methionine, and vitamin E pupa oil of German caterpillar. The study was conducted from February to April 2017, at the Lab. Central University Tribhuwana Tunggadewi. Oil extraction analysis was conducted in the chemistry laboratory of Tribhuwana Tunggadewi University and chemistry laboratory of Poltek Malang. German caterpillar research material, German caterpillar pupa, pupa caterpillar germany extracted by maceration and sokletasi. German caterpillar pupa is obtained from German caterpillar breeders in Amadanom, Dampit, Malang Regency. This research uses two different extraction methods, namely cold extraction method (maseration method) and using heat method (soxhlet method). The conclusions of both research methods are known that the quantity of German caterpillar yield using soxhlet extraction method is more than the maceration extraction method. However, for the quality of the two methods it is still necessary to do further analysis to know the exact comparison of the two methods.

scholarly journals Physical Bean Quality of Arabica Coffee (Coffea Arabica) Cultivated at High and Medium Altitude

2016 ◽  
Vol 32 (3) ◽  
pp. 151-161
Author(s):  
Dwi Nugroho ◽  
Panjisakti Basunanda ◽  
Suryadi Mw
Keyword(s):  
Coffea Arabica ◽  
Block Design ◽  
Research Station ◽  
Physical Quality ◽  
Arabica Coffee ◽  
Randomized Complete Block Design ◽  
Before And After ◽  
Coffee Cultivation ◽  
Cup Quality

Reducing productivity, outbreak of insects and diseases, and decreasingin physical and cup quality are major problems for Arabica coffee cultivation inmedium altitude. The aim of this study was to investigate the effect of altitude onphysical quality in eight genotypes of Arabica coffee. This research was conductedat two locations i.e. Andungsari Research Station-Bondowoso (1250 m asl. ashigh altitude) and Kalibendo Estate-Banyuwangi (700 m asl. as medium altitude).Randomized complete block design was used with three replications. Collecteddata consisted of outturn, weight of 100 beans, shape bean normality, apparentswelling, bulk density before and after roasting. Combined analysis on the physicalquality traits of green bean showed genotype x altitude interactions on weight of100 beans, percentage of normal beans and percentage of empty bean. Altitudesignificantly influenced coffee outturn. Decreasing in altitude from 1.250 m asl.to 700 m asl. caused declining in the outturn as much 32.9%. BP 700A, K 29, K34, K 79, and K 99 were genotypes that stable to produce normal bean and emptybeans at high and medium altidute, while K 8, K 130, and SIG were genotypeswith high normal beans at high altitude but not stable. Genotype x altitude interactiondid not occur for physical quality of other variables of outturn, bulk densitybefore and after roasting, apparent swelling, percentage of round beans,percentage of elephant beans, and percentage of triage beans. Altitude showedsignificant effect on all of physical quality of bean variables.

scholarly journals Daya Hambat Ekstrak Biji Kopi Robusta (Coffea Canephora) terhadap Bakteri Porphyromonas gingivalis (in vitro)

2021 ◽  
Vol 18 (2) ◽  
pp. 69
Author(s):  
Rr. Nektara Titan Dianastri ◽  
Pudji Astuti ◽  
Rendra Chriestedy Prasetya
Keyword(s):  
Porphyromonas Gingivalis ◽  
Inhibition Zone ◽  
Coffea Canephora ◽  
Negative Control ◽  
Growth Media ◽  
Coffee Bean ◽  
Chlorogenic Acids ◽  
Robusta Coffee ◽  
Coffee Beans

Periodontitis is mostly caused by plaque and Pophyromonas gingivalis bacteria as the main cause. The outer membrane layer of the Porphyromonas gingivalis wall produces pathogenic virulence factors, such as lipopolysaccharides which will activate inflammatory cells and cause phagocytosis of antigens thereby triggering free radicals. Robusta coffee beans naturally contain caffeine, phenolic compounds, trigonellin, and chlorogenic acids as antibacterial and anti-inflammatory. The purpose of this study was to determine the inhibition of Robusta (Coffea canephora) coffee bean extract 0.5%; 0.75%; 1%; 1.25%; 1.5% and 3% on the growth of Porphyromonas gingivalis in vitro and to find out the lowest concentration of Robusta (Coffea canephora) coffee bean extract which has inhibitory effect on the growth of Porphyromonas gingivalis. In this study were divided into 8 treatment groups namely positive control, negative control, 0.5% robusta coffee bean extract, 0.75%, 1%, 1.25%, 1.5% and 3%. Petridish dishes containing TSA media that have been sterilized, added P. gingivalis suspension with density according to Mc standard. Farland Then a sterile white test blank with a diameter of 6 mm that is still sterile is placed on top of the bacterial growth media in accordance with the placement of the treatment group and dropped with all 8 treatment materials. After 24 hours incubated in a desiccator, the inhibition of robusta coffee bean extracts against the growth of Porphyromonas gingivalis bacteria was observed and data collection was done by measuring the inhibition zone using calipers. The results obtained robusta coffee bean extract at concentrations of 3%, 1.5%, 1.25% and 1%, have an antibacterial power which is suspected because Robusta coffee beans naturally contain ingredients such as caffeine, polyphenols and chlorogenic acids which have antibacterial activity while the robusta coffee bean extract with a concentration of 0.5% and 0.75% does not have antibacterial power against Pophyromonas gingivalis. Robusta coffee bean extract with a concentration of 1% is the smallest concentration of Robusta (Coffea canephora) coffee bean extract which can inhibit the growth of Porphyromonas gingivalis.

scholarly journals Environmental factors affecting coffee (Coffea arabica L., Var. Castillo) quality in Colombia Southern

2020 ◽  
Vol 37 (2) ◽  
Author(s):  
Claudia Patricia Criollo-Velásquez ◽  
Johana Alixa Muñoz-Belalcazar ◽  
Tulio César Lagos-Burbano
Keyword(s):  
Climatic Factors ◽  
Principal Component ◽  
Average Score ◽  
Nutritional Factors ◽  
Factors Affecting ◽  
Thermal Amplitude ◽  
And Cluster Analysis ◽  
Soil Climate ◽  
Cup Quality

The determinant factors of coffee cup quality are highly variable and depend on their interaction with coffee production and benefit. This study aimed to analyze soil and climatic factors and their association with the cup quality of Castillo coffee variety of three to five years of age from production units in ecotypes 220A and 221A of the Department of Nariño. The study farms were located in three different altitudinal ranges: ≤1500 m, between 1501 and 1700 m, and >1700 m. Soil, climate, and coffee cup quality variables were analyzed through principal component analysis and cluster analysis. A low level of association was found between climatic and soil nutritional factors and coffee cup quality. Soil Mn, Fe, and Cu contents showed the highest association levels with cup quality, indicated by an average score of 80.89. The highest values of photosynthetically active radiation -PAR- and thermal amplitude were found in La Unión - Nariño, and these variables were associated with the group that obtained the highest cup quality score (82.58). Cup quality was not associated with elevation since the highest scores (85.5 and 82.33) were obtained from production units located at ≤1500 m.a.s.l. and >1700 m.a.s.l, respectively.

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