The lipid fraction of the coffee bean

Speer, Karl; Kölling-Speer, Isabelle

doi:10.1590/s1677-04202006000100014

Cited by 295 publications

(285 citation statements)

References 64 publications

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“…14,31 Robusta coffee has higher levels of caffeine, lower levels of cafestol and an absence of kahweol when compared to arabica coffee. 6,8,11,13,14,[16][17][18][19]25 Considering that each brand can adopt a different blend, the differences among the raw material, especially the species employed (arabica and robusta), in addition to the differences of the roasting degrees and defects, generated variability between the samples for all compounds studied. The parameters that had less variation among the products were caffeine, nicotinic acid and cafestol with a coefficient of variation (CV) less than 20%.…”

Section: Resultsmentioning

confidence: 99%

“…2,4 In general, arabica coffee has a higher concentration of carbohydrates, lipids and trigonelline in the green and roasted products, providing a superior sensorial cup quality, and robusta coffee has high levels of caffeine. [5][6][7][8] Conversely, robusta coffee is widely accepted in market due to its low cost, and it is considerably used in blends with arabica. 2 In Brazil, more than 80% of the commercial roasted coffee are blends of the C. arabica and C. canephora species, which offer a low cost product and a beverage adjusted to the preference or habits of consumers.…”

Section: Introductionmentioning

confidence: 99%

“…However, kahweol has been reported to be specific to arabica coffees. 8,14,16,25 Furthermore, diterpenes present relative stability to heat treatment, and their levels are only slightly affected by the presence of defective grains. 16 The quantitative determination of such compounds in commercial blends allowed us to assess the importance and viability of these compounds as a tool for identifying species in different blends of roasted coffee.…”

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confidence: 99%

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Discrimination of commercial roasted and ground coffees according to chemical composition

Souza¹,

Benassi²

2012

J. Braz. Chem. Soc.

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Cafés torrados e moídos comerciais (38 amostras) e cafés com espécie conhecida (arábica e robusta) foram caracterizados por análise de componentes principais, utilizando-se como variáveis, ácido nicotínico, trigonelina, ácido 5-o-cafeoilquínico (5-CQA), cafeína, caveol e cafestol, potencialmente indicadoras das espécies. O estudo objetivou avaliar a importância desses parâmetros na discriminação entre cafés. Ácido nicotínico foi eficiente na caracterização da torra. Trigonelina e 5-CQA destacaram-se pela variabilidade, tanto entre as amostras puras, como nos cafés comerciais. O maior potencial de discriminação entre as espécies foi atribuído aos parâmetros termoestáveis (cafeína, caveol e cafestol). No geral, maiores teores de cafeína e menores de diterpenos (caveol e cafestol) foram relacionados a proporções de robusta mais elevadas no produto, constatando-se uma tendência de diminuição na razão caveol/cafestol e aumento na razão cafeína/caveol. Esses dois novos parâmetros (razões caveol/cafestol e cafeína/caveol) foram propostos como ferramentas para avaliação da adição de robusta em cafés comerciais.Roasted and ground 38 commercial coffees and coffees of known species (arabica, robusta) were characterized by principal component analysis using as variables nicotinic acid, trigonelline, 5-o-caffeoylquinic acid (5-CQA), caffeine, kahweol and cafestol, which are potentially indicative of species. The objective of the study was to assess the relevance of such parameters in coffee discrimination. Nicotinic acid allowed the characterization of roasting degree. Trigonelline and 5-CQA presented variability among arabica and robusta coffees as well as among commercial ones. Thermostable parameters (caffeine, kahweol and cafestol) had high discriminative potential between the species. In general, high levels of caffeine and low levels of diterpenes (kahweol and cafestol) were related with higher proportions of robusta in the products, which were observed by the decreasing kahweol/cafestol ratio and increasing caffeine/kahweol ratio. The use of these new parameters (kahweol/cafestol and caffeine/kahweol ratios) was suggested as tools for assessing the addition of robusta in commercial coffees.Keywords: arabica, robusta, pca, kahweol/cafestol, caffeine/kahweol IntroductionCoffee is one of the main food commodities in the worldwide economy, and it is the most consumed beverage after tea. 1 Brazil is the world leader in the production and exportation of coffee 2 because Brazil is a heavy producer of both Coffea arabica (arabica) and Coffea canephora (robusta) species. 3 Arabica and robusta coffees differ considerably in price, sensorial quality and acceptance. 2,4 In general, arabica coffee has a higher concentration of carbohydrates, lipids and trigonelline in the green and roasted products, providing a superior sensorial cup quality, and robusta coffee has high levels of caffeine. [5][6][7][8] Conversely, robusta coffee is widely accepted in market due to its low cost, and it is considerably used in blends with arabica....

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Section: Resultsmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

mentioning

confidence: 99%

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Discrimination of commercial roasted and ground coffees according to chemical composition

Souza¹,

Benassi²

2012

J. Braz. Chem. Soc.

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“…Furthermore, Martin et al and Ratnayake et al found that no significant differences could be detected in the FA composition of the oil from green and roasted beans [46,47]. In particular, the roasting process only increases the trans FA levels (C18:2ct and C18:2tc) [23]. However, experiments performed by Couto et al, Ahangari and Sargolzaei and Kondamudi et al revealed slightly different SCG oil compositions and suggest that differences can occur [7,12,13].…”

Section: Fatty Acid Profilementioning

confidence: 97%

“…The remaining component of coffee oil consists of a relatively large proportion of unsaponifiable compounds including diterpenes, sterols, tocopherols, phosphatides and waxes [23,24]. Furthermore, coffee oil contains antioxidants which increase the stability of the oil and prevent decomposition [8].…”

Section: Introductionmentioning

confidence: 99%

Effect of Solvent Extraction Parameters on the Recovery of Oil From Spent Coffee Grounds for Biofuel Production

Efthymiopoulos

Hellier

Ladommatos

et al. 2017

Waste Biomass Valor

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Spent coffee grounds (SCG) are a potentially valuable source of lipids for sustainable production of biofuels. However, there are several feedstock properties and solvent extraction parameters that can impact on the oil yield and quality, potentially reducing the possible environmental benefits of deriving oils from this waste stream. This study presents results of laboratory and pilot plant scale experimental investigations into lipid recovery from spent coffee, determining the effects of solvent extraction variables including duration, SCG-to-solvent ratio and SCG residual moisture. SCG samples from both the industrial production of instant coffee and retail coffee shops were characterized in terms of moisture content, particle size distribution and oil content to identify the impact of these variables on the efficiency of lipid recovery by solvent extraction. The dry weight oil content of the instant SCG samples ranged from 24.2 to 30.4% w/w, while the retail SCG samples contained considerably lower amounts of lipids with their oil content ranging between 13.4 and 14.8% w/w. The highest oil yields were found at an extraction duration of 8 h, while a moisture content of ~2% w/w led to increased yields relative to completely dry samples. A pattern of increasing acidity with decreasing extraction duration was observed, suggesting preferential extraction of free fatty acids (FFA), with the fatty acid (FA) profile of the oil found to be similar to lipids commonly utilized for biofuel production.

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Coffee Constituents

Farah

2012

Coffee

165

109

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Coffee has been for decades the most commercialized food product and most widely consumed beverage in the world. Since the opening of the first coffee house in Mecca at the end of the fifteenth century, coffee consumption has greatly increased all around the world. In 2010, coffee production reached 8.1 million tons worldwide [1]. This represents more than 500 billion cups, with the United States, Brazil, Germany, Japan, and Italy being the major consumer countries. However, per capita consumption in North European countries such as Finland, Norway, Denmark, and Sweden may reach 8 kg/year, more than two times that of the United States or Brazil [2].The reasons for this continuous increase in coffee consumption include improved cup quality through selection of varieties and breeding, better agricultural practices; the creation of specialty shops, and a change in coffee's image through the dissemination of information on the health benefits of long-term coffee consumption. Today, coffee is considered a functional food, primarily due to its high content of compounds that exert antioxidant and other beneficial biological properties. The characteristic flavor and richness of coffee aroma make it a unique beverage, with almost a thousand volatile compounds identified in roasted coffee [3].The coffee tree belongs to the Rubiaceae family, genus Coffea. Although more than 80 coffee species have been identified worldwide [4], only two are economically important. Coffea arabica, also known as Arabica coffee, is responsible for approximately 70% of the global coffee market, and Coffea canephora or Robusta coffee (commercial name of one of the main C. canephora cultivars) accounts for the rest [1,5]. Arabica and Robusta coffees are different in many ways, including their ideal growing climates, physical aspects, chemical composition, and characteristics of the brew made with the ground roasted seeds. This chapter will focus on the chemical composition of these two coffee species, including the nonvolatile and volatile compounds important for flavor, quality, and health-promoting actions. To understand the chemical changes that occur during coffee production, we will briefly address the main technological processes green coffee seeds undergo before they are consumed as brewed coffee beverage.

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The lipid fraction of the coffee bean

Cited by 295 publications

References 64 publications

Discrimination of commercial roasted and ground coffees according to chemical composition

Discrimination of commercial roasted and ground coffees according to chemical composition

Effect of Solvent Extraction Parameters on the Recovery of Oil From Spent Coffee Grounds for Biofuel Production

Coffee Constituents

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