Characterization of the Cultivation Region of Ethiopian Coffee by Elemental Analysis

Mehari, Bewketu; Redi‐Abshiro, Mesfin; Chandravanshi, Bhagwan Singh; Combrinck, Sandra; McCrindle, Rob I.

doi:10.1080/00032719.2016.1151023

Cited by 31 publications

(29 citation statements)

References 34 publications

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“…Coffee quality is defined by its sensorial aspects [10]. Quality and content of the chemical composition of coffee beans vary based on the species of coffee, altitude, soil, temperature variations and the place where it grows [7,8,[11][12][13][14]. Recently some studies have been reported on the effect of altitude of the coffee plants on the chemical composition of green coffee beans.…”

Section: Introductionmentioning

confidence: 99%

Volatile profile of green coffee beans from Coffea arabica L. plants grown at different altitudes in Ethiopia

Tsegay¹,

Redi‐Abshiro²,

Chandravanshi³

et al. 2019

Bull. Chem. Soc. Eth.

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This study was aimed to identify volatile compounds of 31 green coffee bean samples and evalute their correlation with altitude of the coffee plants grown in two zones (Gedeo and Jimma) in Ethiopia. A total of 81 different compounds were detected. The contents of dominant volatile compounds in green coffee beans were in the range: trans-linalooloxide (3.24⎯19.13%), linalool (1.56⎯21.76%), 2-methoxy-4-vinylphenol (2.34⎯15.08%) and cis-linalooloxide (1.03⎯13.27%). In addition, benzene acetaldehyde (0.45⎯10.97%), 2-heptanol (0.67⎯8.49%), ⍺-terpineol (0.64⎯6.52%), phenylethyl alcohol (0.44⎯4.98%) and furfural (0.92⎯5.3%) were the next dominant compounds. The volatile compounds identified in the green coffee beans are groups of alcohols, aldehydes, ketones, pyrazines, pyridines, and furans. The volatile compounds in green coffee beans showed either weak positive or weak negative correlation with the altitude of coffee plants indicating that variation in altitude of the coffee plants does not significantly influence the volative compounds of green coffee beans.

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Section: Introductionmentioning

confidence: 99%

Volatile profile of green coffee beans from Coffea arabica L. plants grown at different altitudes in Ethiopia

Tsegay¹,

Redi‐Abshiro²,

Chandravanshi³

et al. 2019

Bull. Chem. Soc. Eth.

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“…Getachew and Worku (2014) have determined the levels of essential and toxic metals (K, Mg, Ca, Mn, Cu, Zn, Cd, Pb, and Cr) in the green coffee beans and roasted coffee from Borena Zone, Ethiopia. Mehari et al (2016) have characterized the cultivation region of Ethiopian coffee based on the contents of Ba, Ca, Cu, Fe, Mg, Mn, P, Si, K, and S. Green coffee is believed to offer a variety of health benefits such as controlling obesity, diabetes, high blood pressure, Alzheimer's disease, and bacterial infections.…”

Section: Introductionmentioning

confidence: 99%

Metals in green coffee beans from major coffee-growing regions of Ethiopia

Int¹

2019

Preprint

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The metal contents of green coffee beans cultivated in major coffee growing zones of Ethiopia (Wollega, Sidamo, Harar, Bench Maji and Kafa) have been determined in representative samples of the five coffee varieties collected from Coffee Quality Inspection and Liquoring Center located in Addis Ababa, the capital city of Ethiopia. Different sample preparation procedures were tested by varying reagent volumes and types, digestion time, digestion temperature and amount of the sample to decompose the green coffee beans and solubilize the metals. The optimal procedure required 4 h to completely digest 0.5 g of green coffee beans with 5 mL HNO3 (70%) and 1.5 mL HClO4 (70%) at 270 oC. Concentrations of metals (Ca, Cd, Cr, Co, Cu, Fe, K, Mg, Mn, Ni, Pb and Zn) were determined by flame atomic absorption spectrometer employing a four point external calibration curve. The accuracy of the optimized procedure was evaluated by analyzing sample digests spiked with standard solutions. Recoveries of the spiked samples varied from 90 to 110% in green coffee beans. The metals levels observed in green coffee beans are comparable to literature reports. Cd was not detected in any of the five samples while Pb was detected at trace level in only one of the five samples. This indicated that the Ethiopian green coffee beans are free from the toxic metals. The Pearson correlation coefficients indicated strong to medium positive or negative correlation among the metals in the green coffee beans. The analysis of variance results at 95% confidence level suggested that there were significant difference in the concentrations of all the metals except K between the five sampling areas. Thus, this study has revealed variation of metal composition of green coffee beans with the geographical origin of the coffee verities. The variation in composition among coffee sample might be due the differences in mineral contents of the corresponding soils.

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“…Several studies have recently been reported on the levels of metals in the different types of Ethiopian foods. Some of these are levels of metals in enset food products (Atlabachew and Chandravanshi, 2008), levels of metals in Ethiopian roasted coffee powder and their infusions (Ashu and Chandravanshi, 2011), levels of metals in vegetables (Weldegebriel et al, 2012), levels of major and trace metals in onion (Kitata and Chandravanshi, 2012), mineral contents of fruits of cactus pear (Aregahegn et al, 2013), levels of major, minor and toxic metals in tubers and flour of Dioscorea abyssinica (Aregahegn et al, 2013), levels of essential and non-essential metals in ginger (Wagesho and Chandravanshi, 2015), mineral content and antinutritional factors of yam and taro (Ayele et al, 2015), nutrient composition of niger seed (Syume and Chandravanshi, 2015), assessment of selected nutrients and toxic metals in fruits (Yami et al, 2016) and elemental analysis of Ethiopian coffee (Mehari et al, 2016).…”

Section: Introductionmentioning

confidence: 99%

Assessment of essential and non-essential metals in popcorn and cornflake commercially available in Ethiopia

Int¹

2019

Preprint

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The levels of essential and non-essential metals in popcorn and cornflake were determined in samples collected from an open market and supermarkets in Addis Ababa, Ethiopia. The samples were mineralized by wet digestion method. The volumes of reagents, digestion temperature and digestion time were optimized after proper sample pretreatment. 1 g of the powdered sample was digested with 10 mL of the mixture of HNO3 (69-72%), HClO4 (60%) and H2O2 (30%) in a volume ratio of 6:2:2 (v/v) for 3 hours at 120 0C on a Kjeldahl digestion apparatus. The levels of metals in the digest were determined by flame atomic absorption spectrometry (for major metals: K, Na, Mg, Ca) and graphite furnace atomic absorption spectrometry (for trace and heavy metals: Cr, Mn, Fe, Co, Ni, Cu, Zn, Pb, Cd). The accuracy of the optimized procedure was evaluated by analyzing the digest of the spiked samples with standard solution and the percentage recoveries varied from 91.2–109%. The level of the metals determined (mg/kg dry weight) were: K 1293±233, Na 148±3, Mg 387±11, Ca 97.9±4.2, Cr 0.68±0.09, Mn (6.17±0.18, Fe 9.5± 2.1, Co 1.41±0.16, Cu 0.09±0.007, Zn 88.3±9.7 and Pb 0.94±0.29 in the popcorn and K 612±70, Na 410±5, Mg 323±11, Ca 196±99, Cr 0.30±0.0.07, Mn 3.0±0.1, Fe 5.5±0.74, Co 0.32±0.03, Cu 0.30±0.01, Zn 40.7±2.5 and Pb 0.36±0.03 in the cornflake while the concentration of Cd and Ni were below the detection limit in both the samples. K and Zn were present at the highest levels among major and trace metals, respectively. The popcorn and cornflake samples purchased from Addis Ababa (Ethiopia) were free from the toxic metals Cd and Ni, but not from Pb.

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Characterization of the Cultivation Region of Ethiopian Coffee by Elemental Analysis

Cited by 31 publications

References 34 publications

Volatile profile of green coffee beans from Coffea arabica L. plants grown at different altitudes in Ethiopia

Volatile profile of green coffee beans from Coffea arabica L. plants grown at different altitudes in Ethiopia

Metals in green coffee beans from major coffee-growing regions of Ethiopia

Assessment of essential and non-essential metals in popcorn and cornflake commercially available in Ethiopia

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