Caffeine metabolism in Coffea arabica and other species of coffee

Mazzafera, Paulo; Crozier, Alan; Magalhães, Antonio Celso Novaes de

doi:10.1016/0031-9422(91)83433-l

Cited by 50 publications

(52 citation statements)

References 5 publications

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“…No differences in caffeine contents were encountered among the defective beans. Higher caffeine contents were reported in the endosperm of immature fruits and in the whole immature fruit (Mazzafera and others 1991). However, the minor contribution of caffeine to beverage bitterness led to conclude that this alkaloid is not responsible for any change in beverage quality.…”

Section: Resultsmentioning

confidence: 99%

Physicochemical Characteristics of Green Coffee: Comparison of Graded and Defective Beans

Ramalakshmi¹,

Kubra²

2007

Journal of Food Science

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Defective (triage) coffee beans are beans rejected after separating the graded ones according to the size and color. These coffee beans represent about 15% to 20% of coffee production in India but are not utilized for beverages since these affect the quality of coffee brew. In the present study, physical characteristics such as bean density, brightness, titratable acidity, pH, moisture, and total soluble solids and also chemical composition, namely, caffeine, chlorogenic acids, lipids, sucrose, total polyphenols, and proteins, were evaluated in defective as well as in graded green coffee beans. The physical parameters such as weight, density, and brightness of defective coffee beans were low compared to the graded beans, which is due to the presence of immature, broken, bleached, and black beans. Caffeine content was low in triage beans compared to graded beans. Chlorogenic acids, one of the composition in coffee responsible for antioxidant activity, was found to be intact (marginally high in some cases) in defective coffee beans. Hence, triage coffee beans can be evaluated as a source of antioxidant or radical scavenging conserve for food systems.

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Section: Resultsmentioning

confidence: 99%

Physicochemical Characteristics of Green Coffee: Comparison of Graded and Defective Beans

Ramalakshmi¹,

Kubra²

2007

Journal of Food Science

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“…Among fruits, fruit coat was found to be possessing higher rate of caffeine biosynthesis and degradation compared to cotyledons. However, a high rate of caffeine biosynthesis accompanied by a slow rate of caffeine degradation has been reported in endosperm of developing seed of Coffea arabica, while Coffea dewevrei, which is characterized by low caffeine content, has been reported to catabolize caffeine much more efficiently than C. arabica [32,33].…”

Section: Discussionmentioning

confidence: 97%

Caffeine Biosynthesis and Degradation in Tea [Camellia sinensis (L.) O. Kuntze] is under Developmental and Seasonal Regulation

et al. 2009

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To study caffeine biosynthesis and degradation, here we monitored caffeine synthase gene expression and caffeine and allantoin content in various tissues of four Camellia sinensis (L.) O. Kuntze cultivars during non-dormant (ND) and dormant (D) growth phases. Caffeine synthase expression as well as caffeine content was found to be higher in commercially utilized tissues like apical bud, 1st leaf, 2nd leaf, young stem, and was lower in old leaf during ND compared to D growth phase. Among fruit parts, fruit coats have higher caffeine synthase expression, caffeine content, and allantoin content. On contrary, allantoin content was found lower in the commercially utilized tissues and higher in old leaf. Results suggested that caffeine synthesis and degradation in tea appears to be under developmental and seasonal regulation.

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“…No differences in caffeine contents were encountered among the defective beans. Higher caffeine contents were reported in the endosperm of immature fruits and in the whole immature fruit (Mazzafera, Crozier, & Magalhaes, 1991). In addition to this, the minor contribution of caffeine to beverage bitterness led these authors to conclude that this alkaloid is not responsible for any change in beverage quality.…”

Section: Quality Evaluation Of Low-grade Coffee Beansmentioning

confidence: 94%