Changes in content and biosynthetic activity of caffeine and trigonelline during growth and ripening of Coffea arabica and Coffea canephora fruits

Koshiro, Yukiko; Zheng, Xin-Qiang; Wang, Mingli; Nagai, Chifumi; Ashihara, Hiroshi

doi:10.1016/j.plantsci.2006.03.017

Cited by 96 publications

(98 citation statements)

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“…314 roasted coffees, which helps to understand botanical, agricultural and process influences on coffee quality and also to tentatively assure origin authentication and avoid adulteration. 1 Most studies on differentiation deals with Arabica and Robusta green and roasted coffees in relation to their major chemical composition such as metal, 2 lipids focused on sterolic and alcohol diterpenes, 3 alkaloids, 4 chlorogenic acids 5 and sugar profiles. 6 Chemometric discrimination using principal component analysis (PCA) has been successfully used as an important tool to differentiate roasting processes, 7 geographical origin of green and roasted coffees 8 and other aspects of coffee process.…”

Section: Introductionmentioning

confidence: 99%

Green and roasted arabica coffees differentiated by ripeness, process and cup quality via electrospray ionization mass spectrometry fingerprinting

Carolina¹,

Amorim²,

Pinto³

et al. 2009

J. Braz. Chem. Soc.

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A habilidade da técnica de espectrometria de massas com infusão direta e ionização por eletronebulização (IES-EM), nos modos de íons positivos e negativos, foi avaliada na diferenciação de cafés Arábica verdes e torrados e com diferentes estágios de amadurecimento (verde, maduro e passado), processo pós-colheita (seco, úmido e semi-úmido) e cafés classificados por prova de xícara. No modo negativo, a análise dos cafés verdes mostrou que os íons correspondentes aos ácidos graxos e ácidos clorogênicos desprotonados são os mais importantes para a discriminação da maturidade. No modo positivo, a maturidade é diferenciada através de íons correspondentes a cafeína, ácidos clorogênicos protonados e adutos de K + de ácidos graxos. Na diferenciação da pós-colheita, em ambos os modos de ionização, são mais importantes os íons correspondentes aos ácidos graxos, ácidos clorogênicos, açúcares e ácidos carboxílicos formados da fermentação. Cafés Arábica torrados também são discriminados com eficiência. No modo negativo, são importantes os íons correspondentes aos ácidos clorogênicos e ácidos orgânicos de cadeia curta, derivados de açúcares. No modo positivo, a discriminação é realizada por íons de baixa m/z tais como piridina e alquil piridinas protonadas, formadas através da degradação da trigonelina. Ambos os IES(+)-EM e IES(-)-EM são capazes de discriminar diferentes cafés Arábica torrados classificados por prova de xícara e os íons que permitem esta diferenciação são os mesmos descritos para a maturidade e processos pós-colheita.Direct infusion electrospray ionization mass spectrometry in both the negative ESI(-)-MS and positive ESI(+)-MS ion modes are investigated to differentiate green and roasted Arabica coffees with different stages of ripeness (green, ripe and overripe), post-harvesting process (dry, wet and semi-wet) and coffees with different cup qualities. In the ESI(-)-MS of green coffees, ions from deprotonated fatty acids and chlorogenic acids are the most important for ripeness discrimination. In the ESI(+)-MS, maturity is differentiated by ions from protonated caffeine, chlorogenic acids and K + adducts of fatty acids. To differentiate between post-harvesting process in both ionization modes, ions from fatty acids, chlorogenic acids, sugars and carboxylic acids generated in the fermentation process are the most representative. Roasted Arabica coffees are also well discriminated: in the ESI(-)-MS, ions from chlorogenic acids and short-chain organic acids derived from sugars are important. In the ESI(+)-MS, discrimination are mainly performed by low m/z ions such as protonated pyridine and alkylpiridines formed via trigonelline degradation. Both ESI(+)-MS and ESI(-)-MS are able to differentiate cup quality for Arabica roasted coffees and the ions used to perform discrimination are the same ones described in ripeness and post-harvesting processes.Keywords: Arabica coffee, ripeness, post-harvest, cup quality, ESI-MS fingerprinting IntroductionCoffee is the most popular beverage in the world and a commodity of ext...

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Section: Introductionmentioning

confidence: 99%

Green and roasted arabica coffees differentiated by ripeness, process and cup quality via electrospray ionization mass spectrometry fingerprinting

Carolina¹,

Amorim²,

Pinto³

et al. 2009

J. Braz. Chem. Soc.

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“…1) with robustas containing about twice as much as arabicas. 4,10 Caffeine exhibits numerous and well-studied physiological effects 11 and exerts most of them through the antagonism of the A 1 and A 2 subtypes of the adenosine receptor, effectively potentiating the effects of sympathetic nervous system stimulation. The stimulatory effects of caffeine include enhanced perception, an increased capacity to remain awake for longer periods, and reduced fatigue.…”

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confidence: 99%

Variations in caffeine and chlorogenic acid contents of coffees: what are we drinking?

et al. 2014

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“…Biochemical and molecular genetic studies using leaves of tea and coffee show that the major route of caffeine biosynthesis is from xanthosine  7-methylxanthosine  7-methylxanthine  theobromine (3,7N-dimethylxanthine)  caffeine with three methylation and one nucleosidase reactions (Ashihara et al, 2008) (See Figure 2.1). Koshiro et al (2006) found that the pattern of caffeine synthesis during fruit development is not much different between C. arabica and C. canephora. Active caffeine biosynthesis occurs in several parts of the fruit (from pericarp expansion to endosperm formation, young seeds through to maturation) (Koshiro et al, 2006).…”

Section: Non-volatilesmentioning

confidence: 83%

“…Koshiro et al (2006) found that the pattern of caffeine synthesis during fruit development is not much different between C. arabica and C. canephora. Active caffeine biosynthesis occurs in several parts of the fruit (from pericarp expansion to endosperm formation, young seeds through to maturation) (Koshiro et al, 2006). It is reported that the caffeine content has a negative correlation with cup-quality attributes, while no correlation was observed between caffeine content and the physical characteristics of green bean (Dessalegn et al, 2008).…”

Section: Non-volatilesmentioning

confidence: 83%

“…In addition, the net biosynthesis of trigonelline takes place in the pericarp and is then possibly transported further from this tissue to the endosperm (Zheng et al, 2004). The pattern of trigonelline biosynthesis during fruit development is very similar to that of caffeine (Koshiro et al, 2006). The biosynthesis pathway of trigonelline involves eight steps, starting from nicotinic acid mononucleotide and trigonelline is synthesised mainly from nicotinic acid which is produced by the degradation of Nicotinamide adenine dinucleotide (Ashihara et al, 2011) (see Figure 2.2).…”

Section: Trigonellinementioning

confidence: 98%

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Genomic studies of biochemical compounds determining arabica coffee (Coffea arabica L.) quality

Tran¹

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Coffee is an important crop globally. Improving coffee quality is a primary breeding target that would benefit from understanding of trait inheritance and ancestral genetic information. However, comparatively little information exists on the genetics of quality and the relationships between wild and cultivated coffee genotypes, especially arabica coffee (Coffea arabica L.) which accounts for almost 60% of coffee production globally. The complex polyploidy genome and limited genomic information for C. arabica have impeded the progress of genetic studies. Arabica coffee is among the major organisms that do not have a reference genome. This project aimed to develop and utilise genomic resources in genetic studies of arabica coffee quality. The relationship between coffee species and the position of arabica within the Coffeeae tribe were investigated using complete chloroplast genome sequences to determine the value of these genetic resources in breeding. A draft genome sequence of arabica coffee was developed. Marker-trait associations were studied for caffeine and trigonelline, the two principal compounds known to be related to coffee quality, paving the way for developing new improved varieties with preferred levels of these compounds in the coffee beans.Chloroplast genomes of 16 coffee species were sequenced and their phylogeny constructed. Results support distinct Psilanthus and Coffea clades. It is likely that C. canephora is a hybrid that has a Psilanthus maternal genome but received much of its nuclear genome from Coffea. The maternal genomes of C. arabica and C. canephora are divergent. This result is in agreement with the fact that the chloroplast genome of arabica should be that of the maternal parent i.e. C. eugenioides. There were two species (C. humblotiana and C. tetragona) close to C. arabica and one species (P. ebracteolatus) close to C. canephora containing almost no caffeine. They could serve as important materials in arabica quality breeding and research.For the association study, 232 diverse arabica coffee accessions originating from 27 countries were harvested from the germplasm collection at CATIE (Tropical Agricultural Research and Higher Education Centre), Costa Rica. Substantial variation between genotypes was observed for bean morphology attributes. Non-volatiles including caffeine and trigonelline showed larger variation in range than was previously reported. Results of targeted analysis of 18 volatiles from 35 accessions also showed significant variation. 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 non-volatile and volatile compounds based on bean physical characteristics. However, it also indicates that breeding for desirable combinations of traits (i.e. large bean size, low caffeine, high trigonelline, and favourable volatiles) is possible.ii The genome of the most popular arabica variety (K7) in Australia was sequenced. Genome assembly was performed using b...

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Changes in content and biosynthetic activity of caffeine and trigonelline during growth and ripening of Coffea arabica and Coffea canephora fruits

Cited by 96 publications

References 34 publications

Green and roasted arabica coffees differentiated by ripeness, process and cup quality via electrospray ionization mass spectrometry fingerprinting

Green and roasted arabica coffees differentiated by ripeness, process and cup quality via electrospray ionization mass spectrometry fingerprinting

Variations in caffeine and chlorogenic acid contents of coffees: what are we drinking?

Genomic studies of biochemical compounds determining arabica coffee (Coffea arabica L.) quality

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