Caffeine content of Ethiopian Coffea arabica beans

Silvarolla, Maria Bernadete; Mazzafera, Paulo; Lima, Marinez Muraro Alves de

doi:10.1590/s1415-47572000000100036

Cited by 38 publications

(25 citation statements)

References 6 publications

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“…The sibs were well differentiated in all the three locations that were evaluated and in all the seasons. This variability was in agreement with several other findings (Silvarolla et al, 2000;Ky et al, 2001;Tessema et al, 2011) that reported presence of significant variations among genotypes of Arabica coffee in biochemical compositions. Such levels of variation were not expected among varietal sibs and more so considering the narrow genetic diversity www.ccsenet.org/jfr Journal of Food Research Vol.…”

Section: Discussionsupporting

confidence: 93%

Biochemical Composition Within Coffea arabica cv. Ruiru 11 and Its Relationship With Cup Quality

Gichimu

Gichuru

Mamati³

et al. 2014

JFR

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Biochemical composition appears to be influenced by both genetic factors and plant growth conditions. The main objective of this study was to evaluate the biochemical composition of selected Ruiru 11 sibs and its relationship with cup quality. Thirty four (34) Ruiru 11 sibs grown in three different locations in Kenya were used in this study. The experiment was laid out in a Randomized Complete Block Design with three replications. Coffee cherries were picked during the peak harvesting period between 2009 and 2011. The cherries were wet processed and graded into different grades based on size, shape and density. Fifty (50) grams of the dry coffee beans per sib per replication were frozen at -80 ºC before grinding (< 0.5 mm particle size) in liquid nitrogen as specified by the Association of Official Analytical Chemists (AOAC). The samples were packed in small plastic bottles and stored at -80 ºC awaiting extraction of biochemical components. Caffeine, trigonelline and total chlorogenic acids were extracted and purified using classical methods and analysed using High Pressure Liquid Chromatography (HPLC). For the lipids, the sample was subjected to Soxhlet extraction using n-hexane. The study demonstrated the existence of high variation in biochemical composition among Ruiru 11 sibs. Significant correlations were observed between biochemical and cup quality traits indicating that biochemical composition plays a major role in determining the sensory quality of coffee. The growing environment was also found to have an effect on biochemical composition as portrayed by high locational variations.

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Section: Discussionsupporting

confidence: 93%

Biochemical Composition Within Coffea arabica cv. Ruiru 11 and Its Relationship With Cup Quality

Gichimu

Gichuru

Mamati³

et al. 2014

JFR

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“…4 It is the second most important commodity in the global trade, rated after petroleum products. 2,3 The monthly coffee price averages declined during the late 1990s, reaching a minimum in September 2001 and stayed low until 2004, partly due to a collapse of the International Coffee Agreement, and the expansion of Brazilian coffee plantations and Vietnam's entry into the market in 1994.…”

Section: Introductionmentioning

confidence: 99%

Genetic diversity and correlation of bean caffeine content with cup quality and green bean physical characteristics in coffee (Coffea arabica L.)

et al. 2008

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BACKGROUND: Although people began to consume coffee for its stimulating effect, the demand for decaffeinated coffee is increasing and now accounts for 10% of the total amount of coffee consumed in the world. Forty-two arabica coffee genotypes originating from Ethiopia were tested to assess caffeine content variability among them, and the correlation of caffeine content with cup quality and green bean physical characteristics.

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“…Caffeine contents, for Arabica and Robusta green coffees, can reach about 1.45% and 2.38%, respectively (Silvarolla et al, 2000;Viani, 1993), while with increasing roasting time, caffeine contents decreases to ca. 1.376-1.299% and to 2.163-2.327% (Bicho et al, 2011a).…”

Section: Chemical Parametersmentioning

confidence: 99%

Quality assessment of Arabica and Robusta green and roasted coffees ? A rev

Bichobr

Lidonbr

2013

Emir. J. Food Agric

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This review is a synopsis on coffee quality assessment of green and roasted coffee beans of Coffea arabica and Coffea canephora. The particle size, medium sieve, most frequent sieve, share split, cumulative calibration, trade homogeneity, mass of 1000 beans, apparent density, strange bodies and defects, mass losses on drying, olfactory and visual parameters, chromatic parameters, soluble solids, pH and chemical characterization (chlorogenic acids, caffeine and trigonelline) is described and evaluated, considering the most important factor associated to the coffee trade, according to a technological perspective.

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Caffeine content of Ethiopian Coffea arabica beans

Cited by 38 publications

References 6 publications

Biochemical Composition Within Coffea arabica cv. Ruiru 11 and Its Relationship With Cup Quality

Biochemical Composition Within Coffea arabica cv. Ruiru 11 and Its Relationship With Cup Quality

Genetic diversity and correlation of bean caffeine content with cup quality and green bean physical characteristics in coffee (Coffea arabica L.)

Quality assessment of Arabica and Robusta green and roasted coffees ? A rev

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