Bioactive Micronutrients in Coffee: Recent Analytical Approaches for Characterization and Quantification

Nuhu, Abdulmumin A.

doi:10.1155/2014/384230

Cited by 107 publications

(75 citation statements)

References 149 publications

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“…The analysis of caffeine and trigonelline in coffee by HPLC was reported by a number of authors (Casal et al 1998;Casal et al 2000;De Maria et al 1995;Trugo and Macrae 1989). The extraction methods, analytical and detection systems have been thoroughly reviewed (Belay 2011;Jeszka-Skowron et al 2015;Nuhu 2014). The quantification of volatile compounds is more difficult.…”

Section: Communicated By a M Dandekarmentioning

confidence: 99%

Variation in bean morphology and biochemical composition measured in different genetic groups of arabica coffee (Coffea arabica L.)

Tran

Vargas

Lee

et al. 2017

Tree Genetics & Genomes

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The narrow genetic base of commercial arabica resulting from intensive selection for quality during domestication and self-pollination has been well documented, raising the need for new diverse germplasm sources. Beans of 232 diverse arabica coffee accessions originating from 27 countries were harvested from the germplasm collection at CATIE, Costa Rica. Substantial variation was observed for bean morphology including 100 bean weight, bean length, width, thickness and bulk density. Non-volatiles including caffeine and trigonelline were analysed and showed larger variation in range than has previously been reported. Results of targeted analysis of 18 volatiles from 35 accessions also showed significant variation, with coefficients of variation from 140% for 4-vinylguaiacol to 62% for geraniol. There were strong correlations between some volatile compounds, suggesting that representative volatiles used in selection would save analytical costs. However, no strong correlation was found between bean morphology and the levels of non-volatile or volatile compounds, implying that it is difficult to select for low or high composition of these compounds based on bean physical characteristics. Utilizing the large variation observed for bean morphology and biochemical traits, it should be possible to select for desirable combinations of traits in arabica coffee breeding.

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Section: Communicated By a M Dandekarmentioning

confidence: 99%

Variation in bean morphology and biochemical composition measured in different genetic groups of arabica coffee (Coffea arabica L.)

Tran

Vargas

Lee

et al. 2017

Tree Genetics & Genomes

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“…In addition to caffeine, coffee contains substantial amounts of bioactive components which are a family of conjugated hydroxycinnamates, collectively referred to as chlorogenic acids, diterpenes and trigonelline [3]. The chemical composition of green coffee mainly depends on the variety of the coffee, although slight variations are possible due to agro-climatic conditions, agricultural practices, and processing and storage.…”

Section: Introductionmentioning

confidence: 99%

Development of new analytical methods for the determination of caffeine content in aqueous solution of green coffee beans

Weldegebreal

Redi‐Abshiro

Chandravanshi

2017

Chemistry Central Journal

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BackgroundThis study was conducted to develop fast and cost effective methods for the determination of caffeine in green coffee beans. In the present work direct determination of caffeine in aqueous solution of green coffee bean was performed using FT-IR-ATR and fluorescence spectrophotometry. Caffeine was also directly determined in dimethylformamide solution using NIR spectroscopy with univariate calibration technique.ResultsThe percentage of caffeine for the same sample of green coffee beans was determined using the three newly developed methods. The caffeine content of the green coffee beans was found to be 1.52 ± 0.09 (% w/w) using FT-IR-ATR, 1.50 ± 0.14 (% w/w) using NIR and 1.50 ± 0.05 (% w/w) using fluorescence spectroscopy. The means of the three methods were compared by applying one way analysis of variance and at p = 0.05 significance level the means were not significantly different. The percentage of caffeine in the same sample of green coffee bean was also determined by using the literature reported UV/Vis spectrophotometric method for comparison and found to be 1.40 ± 0.02 (% w/w).ConclusionNew simple, rapid and inexpensive methods were developed for direct determination of caffeine content in aqueous solution of green coffee beans using FT-IR-ATR and fluorescence spectrophotometries. NIR spectrophotometry can also be used as alternative choice of caffeine determination using reduced amount of organic solvent (dimethylformamide) and univariate calibration technique. These analytical methods may therefore, be recommended for the rapid, simple, safe and cost effective determination of caffeine in green coffee beans.

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“…Coffee is one of the most commonly consumed beverages worldwide, including Japan. Coffee contains various bioactive substances and has been studied extensively for its anticarcinogenic and antioxidant activity . Furthermore, coffee also contains caffeine, which passes easily through the blood brain barrier .…”

mentioning

confidence: 99%

“…Coffee contains various bioactive substances and has been studied extensively for its anticarcinogenic and antioxidant activity. 6 Furthermore, coffee also contains caffeine, which passes easily through the blood brain barrier. 7 On the other hand, green tea also contains caffeine and is more popular than coffee among Japanese.…”

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Coffee and green tea consumption in relation to brain tumor risk in a Japanese population

Ogawa¹,

Sawada²,

Iwasaki³

et al. 2016

Intl Journal of Cancer

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Few prospective studies have investigated the etiology of brain tumor, especially among Asian populations. Both coffee and green tea are popular beverages, but their relation with brain tumor risk, particularly with glioma, has been inconsistent in epidemiological studies. In this study, we evaluated the association between coffee and greed tea intake and brain tumor risk in a Japanese population. We evaluated a cohort of 106,324 subjects (50,438 men and 55,886 women) in the Japan Public Health Center-Based Prospective Study (JPHC Study). Subjects were followed from 1990 for Cohort I and 1993 for Cohort II until December 31, 2012. One hundred and fifty-seven (70 men and 87 women) newly diagnosed cases of brain tumor were identified during the study period. Hazard ratio (HR) and 95% confidence intervals (95%CIs) for the association between coffee or green tea consumption and brain tumor risk were assessed using a Cox proportional hazards regression model. We found a significant inverse association between coffee consumption and brain tumor risk in both total subjects (≥3 cups/day; HR = 0.47, 95%CI = 0.22-0.98) and in women (≥3 cups/day; HR = 0.24, 95%CI = 0.06-0.99), although the number of cases in the highest category was small. Furthermore, glioma risk tended to decrease with higher coffee consumption (≥3 cups/day; HR = 0.54, 95%CI = 0.16-1.80). No association was seen between green tea and brain tumor risk. In conclusion, our study suggested that coffee consumption might reduce the risk of brain tumor, including that of glioma, in the Japanese population.

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Bioactive Micronutrients in Coffee: Recent Analytical Approaches for Characterization and Quantification

Cited by 107 publications

References 149 publications

Variation in bean morphology and biochemical composition measured in different genetic groups of arabica coffee (Coffea arabica L.)

Variation in bean morphology and biochemical composition measured in different genetic groups of arabica coffee (Coffea arabica L.)

Development of new analytical methods for the determination of caffeine content in aqueous solution of green coffee beans

Coffee and green tea consumption in relation to brain tumor risk in a Japanese population

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