Green coffee bean extract attenuates gentamicin induced acute nephrotoxicity in rats

Gentamicin induced acute nephrotoxicity (GIAN) is considered as one of the important causes of acute renal failure. In recent years’ great effort has been focused on the introduction of herbal medicine as a novel therapeutic agent for prevention of GIAN. Hence, the current study was designed to investigate the effect of green coffee bean extract (GCBE) on GIAN in rats. Results of the present study showed that rat groups that received oral GCBE for 7 days after induction of GIAN (by a daily intraperitoneal injection of gentamicin for 7days), reported a significant improvement in renal functions tests when compared to the GIAN model groups. Moreover, there was significant amelioration in renal oxidative stress markers (renal malondialdehyde, renal superoxide dismutase) and renal histopathological changes in the GCBE-treated groups when compared to GIAN model group. These results indicate that GCBE has a potential role in ameliorating renal damage involved in GIAN.

Genetic Variability and Correlation of Biochemical and Sensory Characteristics of Coffee

Organoleptic and biochemical attributes in the coffee bean determine the final cup quality of coffee which is a critical factor in the price determination of coffee in the market. The study aimed at determining the genetic variability of the green coffee bean. The trial sites were located at Siaya and Busia counties in Kenya. Nineteen different genotypes were established and included Arabusta coffee hybrids, backcrosses of Arabica to tetraploid Robusta, Arabica coffee, Robusta coffee, and Arabusta coffee. Randomized Complete Block Design with three replications in each site was used in conducting the experiment. The coffee beans were harvested in the year 2018 and extraction and calculation of sucrose, trigonelline, caffeine, and chlorogenic acids was carried using the recommended methods. The cupping procedure involved the use of five judges in assessing the flavor, aroma, balance, overall standard, acidity, body, and aftertaste of the roasted coffee beans. The sensory evaluation used the Specialty Coffee Association (SCA) method. There were significant variations recorded for the traits that were measured. All the traits were highly heritable registering values of > 50% for heritability whereby, caffeine and oil were highly heritable traits with 90.8% and 88.9% respectively. Oil had a high phenotypic coefficient of variation, genotypic variation, and response values when compared to the other traits. All the organoleptic traits were positively correlated with sucrose, trigonelline, and oil but the correlation with caffeine and chlorogenic acids was negative. The genotypic effects contributed largely to the high heritability recorded with a low influence from the environmental factors.

An overview of genotype x environment interaction and yield stability analysis in applied plant breeding: great emphasis given to coffee (Coffea arabica L.)

The inconsistence of genotypes across location during plant breeding is the major challenges to the breeder. That is the differential response of genotypes to different environment. Meanwhile stability is the ability of a genotype to withstand stressful conditions and yet be able to produce yield. Thus, stability is an absolute and relative measure. Arabica coffee has location specific adaptation nature and that leads to highly significant instability in its breeding program. In the study of coffee bean yield stability cultivars tested at multi- locations within the domain of coffee growing ecologies of Ethiopia, showed a significant genotype x environment interaction. The review of previous research also indicated inconsistent effects of genotype x environment interaction on cup quality. Yield-stability analysis is very important in measuring cultivar stability and suitability for growing crops across seasons and agro-ecological region to identify stable genotype. The yield stability have been challenge to the plant breeders and biometricians, it complicates the selection of superior genotypes. It is important to minimize the usefulness of the genotype across environments for selecting. Since approach of plant breeding is to develop genotypes that are, optimum for the condition under which they will be grown breeders have to manage yield instability throughout formalized procedures of plant breeding. During stability measurement if the variance is found to be significant, various methods of measuring the stability of genotypes can be used to identify the stable genotype(s). Most of stability analysis parameters are briefly discussed in this review. Int. J. Agril. Res. Innov. Tech. 11(2): 117-123, Dec 2021

Application of colour, shape, and texture parameters for classifying the defect of Gayo Arabica green coffee bean using computer vision

Coffee is the most important commodity in the trading industry. Determination of the quality of coffee is still done manually so that it cannot separate good quality coffee beans with bad quality coffee beans. This research conducted the development of a visual-based intelligent system using computer vision to be able to classify the quality of rice coffee based on the Indonesian National Standard (SNI). The models used in the study are the K-Nearest Neighbour (K-NN) method and the Support Vector Machine (SVM) method with 13 parameters used such as; area, contrast, energy, correlation, homogeneity, circularity, perimeter, and colour index R(red), G (green), B (blue), L*, a* and b*. A total of 1200 Arabica green coffee bean captured using Kinect V2 camera with training data of 1000 samples and testing data of 200 samples.

Klasifikasi Kualitas Biji Kopi Menggunakan MultilayerPerceptron Berbasis Fitur Warna LCH

Coffee is one of Indonesia's foreign exchange earners and plays an important role in the development of the plantation industry. In previous studies, coffee bean quality research has been carried out using the ANN method using color features. RGB and GLCM. However, the results carried out in the study only had an accuracy value of up to 47%. Therefore, this study aims to improve the performance of coffee bean quality classification using four machine learning methods and 7 color features. From the results obtained, it shows that MultilayerPerceptron is better starting with RGB color with an accuracy of 38% split ratio 90:10. HSV has an accuracy of 57% split ratio 90:10. CMYK has an accuracy of 63% split ratio 90:10. LAB has a 58% curation split ratio of 90:10. The YUV type has an accuracy of 58% split ratio 90:10. Furthermore, the HSI color type has an accuracy of 42% split ratio 90:10. The HCL color type has an accuracy of 65% split ratio 90:10 and LCH has an accuracy of 78% split ratio 90:10. In testing, it can be concluded that the MultilayerPerceptron method is better than other methods for the coffee bean classification process.

Impact of coffee silverskin on in-vitro viability of kefir culture during storage

Probiotic dairy products must contain a certain level of live probiotic microorganisms at the time of consumption. The number of live microorganisms in kefir culture, which is a mixture of different microorganisms, may change during storage due to various factors. In this study, the effects of adding a novel ingredient coffee bean membrane (CSS-coffee silverskin), on the viability of microorganisms contained in kefir culture were investigated. For this purpose, CSS obtained from 2 different coffee varieties (Arabica and Robusta) was added to kefir samples at 3 different concentrations (0.5, 0.75 and 1.0 %) at the beginning of fermentation. It was observed that especially the addition of CSS belonging to the Robusta variety significantly increased the viability of lactic acid bacteria (lactobacilli and lactococci) which accounted for 88-94.10 % and 82.37-92.44 % respectively. During the storage period of 28 days at 4 °C; it could be observed that kefir enrichment with CSS of both coffee varieties increased the viability of lactobacilli and lactococci after in-vitro digestion, depending on the rate of supplementation. Number of yeasts was decreased during the storage.

Coffee By-Products as Sustainable Novel Foods: Report of the 2nd International Electronic Conference on Foods—“Future Foods and Food Technologies for a Sustainable World”

The coffee plant Coffea spp. offers much more than the well-known drink made from the roasted coffee bean. During its cultivation and production, a wide variety of by-products are accrued, most of which are currently unused, thermally recycled, or used as fertilizer or animal feed. Modern, ecologically oriented society attaches great importance to sustainability and waste reduction, so it makes sense to not dispose of the by-products of coffee production but to bring them into the value chain, most prominently as foods for human nutrition. There is certainly huge potential for all of these products, especially on markets not currently accessible due to restrictions, such as the novel food regulation in the European Union. The by-products could help mitigate the socioeconomic burden of coffee farmers caused by globally low coffee prices and increasing challenges due to climate change. The purpose of the conference session summarized in this article was to bring together international experts on coffee by-products and share the current scientific knowledge on all plant parts, including leaf, cherry, parchment and silverskin, covering aspects from food chemistry and technology, nutrition, but also food safety and toxicology. The topic raised a huge interest from the audience and this article also contains a Q&A section with more than 20 answered questions.

Does Shade Impact Coffee Yield, Tree Trunk, and Soil Moisture on Coffea canephora Plantations in Mondulkiri, Cambodia?

Shade is a natural condition for coffee plants; however, unshaded plantations currently predominate in Asia. The benefits of shading increase as the environment becomes less favorable for coffee cultivation, e.g., because of climate change. It is necessary to determine the effects of shade on the yield of Coffea canephora and on the soil water availability. Therefore, three coffee plantations (of 3, 6, and 9 ha) in the province of Mondulkiri, Cambodia, were selected to evaluate the effect of shade on Coffea canephora yields, coffee bush trunk changes, and soil moisture. Our study shows that shade-grown coffee delivers the same yields as coffee that is grown without shading in terms of coffee bean weight or size (comparing average values and bean variability), the total weight of coffee fruits per coffee shrub and the total weight of 100 fruits (fresh and dry). Additionally, fruit ripeness was not influenced by shade in terms of variability nor in terms of a possible delay in ripening. There was no difference in the coffee stem diameter changes between shaded and sunny sites, although the soil moisture was shown to be higher throughout the shaded sites.