scholarly journals Sensory Analysis, Caffeine, Chlorogenic Acid and Non-Volatile Taste Compounds of Arabica Coffee (Coffea arabica) Fermented with Sugar Addition for Brew Taste

2021 ◽  
Vol 17 (2) ◽  
pp. 37
Author(s):  
Kresna Mulya Santosa ◽  
Supriyadi Supriyadi ◽  
Sri Anggrahini ◽  
Yudi Rahmadian
Keyword(s):  
Amino Acids ◽  
Chlorogenic Acid ◽  
Coffea Arabica ◽  
Soluble Sugars ◽  
Volatile Components ◽  
Sensory Assessment ◽  
Arabica Coffee ◽  
The People ◽  
Sugar Addition ◽  
Functional Drink

Arabica coffee is the most popular variety of coffee among the people because it has a more complex flavor than other coffee varieties. This study aims to determine sensory properties and non-volatile components in Arabica coffee fermented with sugar addition. The sensory assessment showed that the best cupping score was the samples fermented with the addition of 0.55% fructose with a total score of 85.25 compared to honey (H) and Fullwash (FW) samples. Fermentation with the addition of 0.55% fructose could produce better coffee compared to samples (H) and (FW). Fermentation with the sugar addition of 0.55% could affect non-volatile components such as soluble sugars, organic acids, amino acids, caffeine, and chlorogenic acid. The content of chlorogenic acid and caffeine analysed by HPLC was found relatively stable in green and roasted beans. Amino acids analysed by LCMS showed glutamate was the highest amino acid in all samples and were supposed to have a role in Maillard reaction contributing to coffee flavor. In conclusion, fermentation with the addition of 0.55% sugar in coffee processing could generally enhance the coffee flavor for brew taste with its potential as functional drink.

scholarly journals Kadar Asam Klorogenat (CGA) Dalam Biji Kopi Arabika (Coffea Arabica) Asal Wamena, Papua

2015 ◽  
Vol 3 (2) ◽  
pp. 313
Author(s):  
Septiani Mangiwa ◽  
Alowisya Futwembun ◽  
Puteri M. Awak
Keyword(s):  
Chlorogenic Acid ◽  
Flow Rate ◽  
Chemical Compound ◽  
Coffea Arabica ◽  
Polyphenolic Compounds ◽  
Arabica Coffee ◽  
Injection Volume ◽  
Coffee Beans ◽  
Eluent Flow Rate ◽  
Roasting Temperature

Chlorogenic acid (CGA) is one of chemical compound in coffee and class of polyphenolic compounds that have activity as antioxidant.  This study aims to determine the CGA contain in Arabica coffee beans from Wamena regency of Jayawijaya, Papua.  Coffee beans  were roasted by three roasting temperature i.e. 75, 150 and 2250 C while unroasted one was used as controls. Extraction was performed by soxhletation using metanol as  a solvent for 5 hours. Separation and  CGAcontent were determined using HPLC uses C-18 column, 150 mm length, 4,6 mm in diameter, with metanol-fosfat buffer 10 mM pH 2,6(30:70) as eluent, flow rate of 1 mL/minutes, injection volume of 20 µL and measured by spectrophotometer UV-Vis in 329 nm. The result of the study shows the CGAcontent  in treated beans with temperature roasting of 75, 150 and 2250C  respectively were 6,93 ; 9,33 and 7,12 % while the unroasted one was  7,73 %. The lowest CGA content was found in coffee beans roasted in 750C while the highest in 1500 C.

scholarly journals Evaluasi Kesesuaian Lahan pada Tanaman Kopi Arabika (Coffea arabica L.) Organik Menggunakan Sistem Informasi Geografis (SIG) di Kecamatan Pegasing Kabupaten Aceh Tengah

2019 ◽  
Vol 4 (2) ◽  
pp. 329-338
Author(s):  
Ghalib Auliansyah ◽  
Fachruddin Fachruddin ◽  
Yuswar Yunus
Keyword(s):  
Information Systems ◽  
Geographic Information Systems ◽  
Water Availability ◽  
Coffea Arabica ◽  
Land Suitability ◽  
Limiting Factor ◽  
Arabica Coffee ◽  
The People ◽  
Coffee Plants ◽  
Coffea Arabica L

Abstrak.  Komoditas kopi identik dengan kehidupan masyarakat Aceh Tengah, karena sebagian besar penduduk di wilayah dataran tinggi ini menggantungkan hidupnya dari komoditas kopi. Evaluasi kesesuaian lahan pada tanaman kopi Arabika organik sangat penting untuk mengoptimalkan produktivitas tanaman tersebut. Hasil penelitian menunjukkan kelas kesesuaian lahan aktual di Kecamatan Pegasing dengan analisis lahan seluas 7.800,69 ha adalah sangat sesuai (S1) seluas 2.851,28 ha (36,55%), cukup sesuai (S2) 3.616,56 ha (46,36%) dan tidak sesuai (N) seluas 1.332,85 ha (18,72%) dengan faktor pembatas terberat ketersediaan air (wa) pada semua SPL, resistensi hara (nr) pada SPL 1, 3 dan 4 serta kemiringan lereng pada semua SPL.Evaluation of Land Suitability on Organic Arabica  Coffee Plants (Coffea arabica L.) Using Geographic Information Systems (GIS) in Pegasing District Middle of Aceh RegencyAbstract. Coffee commodities are identical to the life of the people of Middle Aceh, because most of the population in this highland region depends on the commodity of coffee. Evaluation of land suitability in organic Arabica coffee plants is very important to optimize the productivity of these crops. The results showed the actual land suitability class in Pegasing District with an analysis of an area of 7,800.69 ha was very suitable (S1) covering an area of 2.851,28 ha (36,55%), quite suitable (S2) 3.616,56 ha (46,36%) and incompatible (N) covering an area of 1,332.85 ha (18.72%) with the heaviest limiting factor of water availability (wa) in all SPL, nutrient resistance (nr) in SPL 1, 3 and 4 and slope slope in all SPL.

scholarly journals Chemical composition and non-volatile components of three wild edible mushrooms collected from northwest Tunisia

2016 ◽  
Vol 5 (3) ◽  
pp. 434-441 ◽  
Author(s):  
Ibtissem Kacem Jedidi ◽  
Imen Kacem Ayoub ◽  
Philippe Thonart ◽  
Nabiha Bouzouita
Keyword(s):  
Amino Acids ◽  
Chemical Composition ◽  
Soluble Sugars ◽  
Dry Weight ◽  
Essential Amino Acids ◽  
Edible Mushrooms ◽  
Volatile Components ◽  
Wild Edible Mushrooms ◽  
Agaricus Campestris

In Tunisia, many people collect wild edible mushrooms as pickers for their own consumption. The present work aims at contributing to the determination of the chemical composition, non volatile components content (soluble sugars, free amino acids) and minerals and trace elements of three popular Tunisian wild edible mushrooms species collected from the northwest of Tunisia (Agaricus campestris, Boletus edulis and Cantharellus cibarius).All investigated mushrooms revealed that these species are rich sources of proteins (123.70 – 374.10 g kg-1 dry weight (DW)) and carbohydrates (403.3 – 722.40 g kg-1 DW), and low content of fat (28.2 – 39.9 g kg-1 DW); the highest energetic contribution was guaranteed by C. cibarius (1542.71 kJ / 100 g). A. compestris (33.14 mg/g DW) showed the highest concentration of essential amino acids. The composition in individual sugars was also determined, mannitol and trehalose being the most abundant sugars. C. cibarius revealed the highest concentrations of carbohydrates (722.4 g kg-1 DW) and A. compestris the lowest concentration (403.3 g kg-1 DW). Potassium (K) and sodium (Na) are the most abundant minerals in analyzed samples (A. compestris showed the highest concentrations of K and Na, 49141.44 and 9263.886 µg/g DW respectively).

scholarly journals Traditional uses, phytochemistry and pharmacology of genus Fritillaria—a review

2021 ◽  
Vol 45 (1) ◽  
Author(s):  
Ishrat Rashid ◽  
Ubaid Yaqoob
Keyword(s):  
Amino Acids ◽  
Nervous System ◽  
Heart Diseases ◽  
Burning Sensation ◽  
Chest Injury ◽  
Chemical Components ◽  
Volatile Components ◽  
Main Body ◽  
Pharmaceutically Active Compounds ◽  
Dynamic Components

Abstract Background Genus Fritillaria is one among the biggest genera of family Liliaceae comprising of around 130–165 species. Fritillaria is viewed as a significant genus and a source of significant pharmaceutically active compounds utilized in conventional drugs by folklore. Fritillaria is utilized worldwide as medication and food. Different chemically dynamic components separated from genus Fritillaria, their phytochemistry with structure and pharmacology of these compounds have been extensively reviewed. Main body Fritillaria is utilized for treatment of dyspepsia, chest injury, tuberculosis, cough, asthma, gout, bronchitis, dysuria, sinus, boils, stomatitis, malaria, insanity, anaemia, immunity promoter, remedy for child emaciation, fever, burning sensation, phthisis and broncho-asthma, heart diseases, dysfunction of breathing and nervous system, etc. Different chemical components isolated from genus Fritillaria include around 120 alkaloids, 15 terpenoids as well as saponins, glycosides, volatile components, nucleosides, amino acids, nucleobases, flavonoids, fatty acids and so forth. Conclusions Many Fritillaria species have been utilized in traditional Chinese medication on account of their effects of clearing heat, moistening the lung, alleviating cough, asthma, tumours, scrofula and so on. Fritillaria is utilized for treatment of dyspepsia, chest injury, tuberculosis, cough, asthma, gout, bronchitis, dysuria, sinus, boils, stomatitis, malaria, insanity, anaemia, immunity promoter, remedy for child emaciation, also for fever, burning sensation, phthisis and broncho-asthma, heart diseases, dysfunction of breathing and nervous system, etc.

scholarly journals Differences between the Leaf Mycobiome of Coffea arabica and Wild Coffee Species and Their Modulation by Caffeine/Chlorogenic Acid Content

2021 ◽  
Vol 9 (11) ◽  
pp. 2296
Author(s):  
Leandro Pio de Sousa ◽  
Oliveiro Guerreiro Filho ◽  
Jorge Maurício Costa Mondego
Keyword(s):  
Chlorogenic Acid ◽  
Acid Content ◽  
Information Seeking ◽  
Coffea Arabica ◽  
Pathogen Resistance ◽  
Quantitative Information ◽  
Fungal Species ◽  
Its Sequencing ◽  
Wild Coffee ◽  
The Relationship

The study of microbes associated with the coffee tree has been gaining strength in recent years. In this work, we compared the leaf mycobiome of the traditional crop Coffea arabica with wild species Coffea racemosa and Coffea stenophylla using ITS sequencing for qualitative information and real-time PCR for quantitative information, seeking to relate the mycobiomes with the content of caffeine and chlorogenic acid in leaves. Dothideomycetes, Wallemiomycetes, and Tremellomycetes are the dominant classes of fungi. The core leaf mycobiome among the three Coffea species is formed by Hannaella, Cladosporium, Cryptococcus, Erythrobasidium, and Alternaria. A network analysis showed that Phoma, an important C. arabica pathogen, is negatively related to six fungal species present in C. racemosa and C. stenophylla and absent in C. arabica. Finally, C. arabica have more than 35 times the concentration of caffeine and 2.5 times the concentration of chlorogenic acid than C. stenophylla and C. racemosa. The relationship between caffeine/chlorogenic acid content, the leaf mycobiome, and genotype pathogen resistance is discussed.

scholarly journals The effect of auxin 2,4-D and cytokinin 2-ip on direct somatic embryogenesis formation of Coffea arabica L. leaf explant

2011 ◽  
Vol 27 (2) ◽  
Author(s):  
Rina Arimarsetiowati
Keyword(s):  
Tissue Culture ◽  
Somatic Embryogenesis ◽  
Coffea Arabica ◽  
Callus Formation ◽  
Culture Technique ◽  
Plant Production ◽  
Direct Somatic Embryogenesis ◽  
Arabica Coffee ◽  
Randomized Design ◽  
Coffea Arabica L

One of the propagation technique for coffee plant production is tissue culture. Tissue culture technique for Coffea arabica L. faces some problems, mainly in the planlet formation regenerated from explants. The objective of this experiment was to examine the effect 2,4-D and 2-ip combination on the formation of direct somatic embryogenesis of Coffea arabica L. in leaves explant. Auxin (2,4-D) and cytokinin (2-ip) concentrations of, respectively, 1; 5 µM and 5; 10; 15; 20 were used as treatments. This research was conducted using completely randomized design with 10 replications. Observation to induce somatic embryos was done by quantitatively on number of callus from explant and number of embryogenic callus. Beside that, observation by qualitative descriptive was also done on deve lopment of embryogenesis. The results showed that Arabica coffee leaves explant of AS 2K clones could be induced in all medium combination except 5µM 2,4-D and 20µM 2-ip combination. Arabica coffee leaves explant of S 795, Sigararutang and AS 1 varieties could be induced in all medium combination. The highest frequency of callus formation was found in AS 2K, Sigararutang and AS 1 varieties on medium containing 1µM 2,4-D in combination with 10µM 2-ip, whereas for the S 795 variety on medium containing 5µM 2,4-D in combination with 10µM 2-ip. The highest frequency of embriogenic callus in all Arabica coffee variety could be reached on medium containing 5µM 2,4-D in combination with 15µM 2-ip. Key words : Coffea arabica L., somatic embryogenesis, 2,4-D, 2-ip, tissue culture, leaves, callus embryogenic.

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 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.

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