Phenotyping Green and Roasted Beans of Nicaraguan Coffea Arabica Varieties Processed with Different Post-Harvest Practices

Metabolomics techniques have already been used to characterize two of the most common coffee species, C. arabica and C. canephora, but no studies have focused on the characterization of green and roasted coffee varieties of a certain species. We aim to provide, using NMR-based metabolomics, detailed and comprehensive information regarding the compositional differences of seven coffee varieties (C. arabica) of green and roasted coffee bean batches from Nicaragua. We also evaluate how different varieties react to the same post-harvest procedures such as fermentation time, type of drying and roasting. The study characterises the metabolomic profile of seven different Arabica varieties (Bourbon-typica) enabling us also to assess the possible use of an NMR spectra of bean aqueous extracts to recognize different farms, even from the same geographical area (Nueva Segovia). Here, we also evaluated the effect of post-harvest procedures such as fermentation time and type of drying on green and roasted coffee, suggesting that post-harvest procedures can be responsible for different flavours. This study provides proof of concept for the ability of NMR to phenotype coffee, helping to authenticate and optimise the best way of processing coffee.

Kultur Embrio Tiga Spesies Kopi pada Umur Buah dan Formulasi Media yang Berbeda

<em>Studying the fruit age and proper media formulation is one of the important stages in embryo culture of coffee. The data is highly benefical, especially in saving embryos generated from intra- and inter-species crosses that fall prematurely or experience problems in germination. The aim of this study was to determine the suitable age and media formulation for embryo culture of Arabica, Robusta, and Liberica coffee. The study was conducted at the Tissue Culture Laboratory, Indonesian Industrial and Beverage Crops Research Institute from January 2019 to November 2020. Murashige and Skoog (MS) media with growth regulators adapted to embryonic development were used in this study. The three types of coffee divided into 5 groups, namely pinhead, immature, early mature, almost mature, mature, and used as planting material. The research was designed in a completely randomized design with 10 replications, and media formulation as a treatment. The results showed that embryo culture of the three coffee species was conducted successfully, except for pinhead fruit. The older the cultured fruit, the higher the percentage of germination. There is a difference in germination time between the three coffee species. The medium for embryo culture should be adjusted with the age of the fruit being cultured. Aside from growing embryos, the cultured mature fruit embryos on MS medium given 0.5 mg/l BA can also be used for propagation by utilizing the secondary somatic embryos formation.</em>

Coffee Leaves: An Upcoming Novel Food?

Unlike those of coffee beans, the healthy properties of coffee leaves have been overlooked for a long time, even if they are consumed as a beverage by local communities of several African countries. Due to the presence of xanthines, diterpenes, xanthones, and several other polyphenol derivatives as main secondary metabolites, coffee leaves might be useful to prevent many daily disorders. At the same time, as for all bioactive molecules, careless use of coffee leaf infusions may be unsafe due to their adverse effects, such as the excessive stimulant effects on the central nervous system or their interactions with other concomitantly administered drugs. Moreover, the presence of some toxic diterpene derivatives requires careful analytical controls on manufactured products made with coffee leaves. Accordingly, knowledge about the properties of coffee leaves needs to be increased to know if they might be considered a good source for producing new supplements. The purpose of the present review is to highlight the biosynthesis, metabolism, and distribution of the 4 main classes of secondary metabolites present in coffee leaves, their main pharmacological and toxicological aspects, and their main roles in planta. Differences in coffee leaf chemical composition depending on the coffee species will also be carefully considered.

Making biodiversity work for coffee production. A case study of Gayo Arabica coffee in Indonesia

Biodiversity is defined as the variety of life encompassing the ‘existing’ variations at all level, starting from the tiny genes within a species up to a broader sense consisted of habitats within ecosystem. It is urgently needed as long as human is still exist on this earth. Therefore, its proper utilization and correct application of biodiversity bring great advantage in tangible and non-tangible benefits. Indonesia is known as the third largest biodiversity hotspots; both its flora and fauna. It has also tremendous diverse ecosystems extended from west to east; with amplitude of variation ranging from humid tropical rain forests until a very dry savannah type at the eastern part of Nusa Tenggara. Furthermore, Indonesia is also known as the fourth world highest producer of coffee; with a total production 11,49 million kg in 2016-2017. The Gayo highlands on the northern tip of Sumatra are known as the major production of arabica coffee. There, up to ten varieties of commercial arabica coffee are planted on the highlands. The origin of coffee is in Ethiopia, which is believed as the center of the commercial coffee species in this world: C. arabica and C. canephora. The objective of this paper is to review the status of coffee, esp. the arabica one from various perspectives, ranging from the biology, history of coffee, the processing of coffee (wet vs. dry methods), and how the component of natural biodiversity can be applied in order to enhance the coffee production, particularly on the Gayo highlands.

Global Trends in Coffee Agronomy Research

This article empirically provides a scientific production trends overview of coffee agronomy at the global level, allowing us to understand the structure of the epistemic community on this topic. The knowledge contributions documented are examined using a bibliometric approach (spatial, productive, and relational) based on data from 1618 records stored in the Web of Science (JCR and ESCI) between 1963 and May 2021, applying traditional bibliometric laws and using VOSviewer for the massive treatment of data and metadata. At the results level, there was an exponential increase in scientific production in the last six decades, with a concentration on only 15 specific journals; the insertion of new investigative peripheral and semiperipheral countries and organizations in worldwide relevance coauthorship networks, an evolution of almost 60 years in relevant thematic issues; and a co-occurring concentration in three large blocks: environmental sustainability of forestry, biological growth variables of coffee, and biotechnology of coffee species; topic blocks that, although in interaction, constitute three specific communities of knowledge production that have been delineated over time.

Determination of Caffeine Content in Arabica and Robusta Green Coffee of Indian Origin

The coffee tree belongs to the Rubiaceae family, genus Coffea. Although more than 80 species of coffee have been identified worldwide, only two are economically important. Coffea Arabica, also known as Arabica coffee, is responsible for about 70 percent of the world coffee market, and Coffea Canephora or Robusta coffee represents the rest. Due to the strong physiological effects of caffeine on human physiology, the caffeine content is a very important quality parameter of processed coffee. Routine analysis of caffeine in the food industry can be facilitated using fast and reliable tests. In this article, we quantitatively determined the caffeine content using the chloroform isolation method and we also performed the qualitative determination of caffeine in green coffee of Indian origin by the UV-VIS spectrophotometric method. Following the analysis of caffeine isolate with chloroform, we obtained a caffeine content of 182 mg / 100 g for the Robusta green coffee sample and 154 mg / 100 g for the Arabica green coffee sample. Thus we can confirm the presence of a higher caffeine content in the Robusta India green coffee sample than in the Arabica India green coffee sample. In the spectrophotometric analysis we used 4 coffee samples obtained by extraction with hot distilled water and by extraction with cold distilled water. The spectral analysis confirms the presence of caffeine in both studied coffee species and agrees with the data in the literature.