Comparison of chemical and fatty acid composition of green coffee bean (Coffea arabica L.) from different geographical origins

Zhu, Min; Long, You; Ma, Yingjie; Chen, Yi; Yu, Qiang; Xie, Mingyong; B, Li; Tian, Jinlong

doi:10.1016/j.lwt.2020.110802

Cited by 33 publications

(30 citation statements)

References 31 publications

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“…Research, Society and Development, v. 10, n. 15, e171101522735, 2021 (CC BY 4.0) | ISSN 2525-3409 | DOI: http://dx.doi.org/10.33448/rsd-v10i15.22735 6 Higher results were reported by Cheong et al (2012), being 31.01 mg. g -1 of phenolic compounds in green coffee samples from Indonesia, Tailand and China. Zhu et al (2021) verified the influence of geographic origin on the content of phenolic compounds in green coffee and found that Brazilian beans vary from 37.56 -43.85 mg. g -1 , while the highest values found are from beans coming from Indonesia, ranging from 44.15 to 50.57 mg. g -1 . In view of this variability it can be stated that there is a great influence of the factors of the producing region on the content of phenolics in the samples of green coffee.…”

Section: Total Phenolic Constituents and Antioxidant Capacitymentioning

confidence: 75%

Evaluation of phenolic constituents and antioxidant potential of green coffee beans from Planalto de Conquista (Bahia) by Multivariate Analysis

Oliveira¹,

Rocha²,

Batista³

et al. 2021

RSD

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The chemical composition and bioactivity of green coffee is influenced by both intrinsic and extrinsic factors, and it is a rich source of bioactive compounds, including phenolic compounds, alkaloids, and many compounds with antioxidant and anti-inflammatory properties. These characteristics have sparked numerous studies on its chemical composition and, consequently, have been attributed numerous advantages and disadvantages for human health. This study aimed to quantify the total phenolic constituents and analyze the in vitro antioxidant activity of green coffee from the Conquista Plateau region, Bahia, Brazil, and separate them according to their antioxidant potential. The total phenolic content (TPC) was determined and the evaluation of the in vitro antioxidant potential was investigated by the DPPH radical scavenging methods and the β-carotene:linoleic acid (BCLA) system co-oxidation method. Principal component analysis (PCA) was applied to reveal which samples showed higher and lower antioxidant potential. The results showed that the samples presented moderate content of total phenolic constituents 27.02 mg. g-1 of sample, low primary antioxidant activity with the average value of 65.17 EC50 mg. g-1 sample and moderate secondary antioxidant activity with 44% protection from oxidation of the β-carotene molecules present, moderately inhibiting the conditions favorable to oxidation that were inserted during the analysis. The principal components analysis proved efficient in the separation and classification of the green coffee samples, allowing the observation of the dispersion and heterogeneity among the samples, demonstrating different composition and bioactivity profiles.

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Section: Total Phenolic Constituents and Antioxidant Capacitymentioning

confidence: 75%

Evaluation of phenolic constituents and antioxidant potential of green coffee beans from Planalto de Conquista (Bahia) by Multivariate Analysis

Oliveira¹,

Rocha²,

Batista³

et al. 2021

RSD

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show abstract

“…Although the concentration of cells induced in run 3 is very low (0·05 g L −1 ), the increase in caffeine degradation over time could be due to induction and enhancement effect of caffeine and sucrose present in coffee beans (Zhu et al . 2021). However, there is no considerable change in the pH of the wastewater during treatment which is significant result that indicates that no requirement of adjusting the pH before releasing the treated water to the environment (Fig.…”

Section: Resultsmentioning

confidence: 99%

Optimization by uniform design U8(83) approach for enhanced caffeine degradation in synthetic wastewater in bioreactor

Shanmugam

Gummadi

2022

Letters in Applied Microbiology

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Significance and Impact of the Study: Caffeine degradation in coffee wastewater is crucial but less explored area in current treatment strategies. This research focus on the caffeine degradation in a reactor where we used uniform design methodology and mathematical model derived from its data. Experimental design yielded a highest caffeine degradation of 23Á59 mg L −1 h −1 at 0Á3 g L −1 biomass, 200 rev min −1 and 1Á8 vvm which is highest ever reported along with reduction of critical parameters like COD, BOD and TOC. Regression model developed from experimental data predicted an optimum caffeine degradation rate of 24Á2 mg L −1 h −1 at 0Á35 g L −1 , 395 rev min −1 and 1Á62 vvm which was confirmed experimentally.

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“…With respect to analytical approaches, several studies used specific chemical compounds such as antioxidant compounds [61], total phenolic compounds, protein, and total lipids [62] as variables for coffee origin classification. However, these studies did not find a significant origin classification when data were modeled with multivariate analysis, as confirmed by Alnsour et al [63].…”

Section: Analytical Approachesmentioning

confidence: 99%

Coffee Origin Determination Based on Analytical and Nondestructive Approaches –A Systematic Literature Review

Aurum

Imaizumi

Thammawong

et al. 2022

RAS

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Coffee attracts consumers worldwide for its unique sensorial properties. Its unique flavor is affected by numerous factors. The biochemical properties associated with geographical features are among the essential aspects that may modulate coffee's distinct sensorial profiles, and may be employed for its origin determination and authentication. This systematic literature review served to assess the newest techniques for coffee authentication, origin determination, and adulteration detection from analytical and nondestructive approaches. This study focused on the last 10 years' high-quality research in the field. Accordingly, 78 articles using both analytical and nondestructive methods for the determination of coffee origin and fraud detection were found in leading journal databases. Apart from the compound profile and instrumentation, data analyses including statistics, machine learning, and multivariate models which have been commonly used are discussed as well. In addition, other important information, such as data validation methods and the predictive capability of the above techniques are also reflected in this review.

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Comparison of chemical and fatty acid composition of green coffee bean (Coffea arabica L.) from different geographical origins

Cited by 33 publications

References 31 publications

Evaluation of phenolic constituents and antioxidant potential of green coffee beans from Planalto de Conquista (Bahia) by Multivariate Analysis

Evaluation of phenolic constituents and antioxidant potential of green coffee beans from Planalto de Conquista (Bahia) by Multivariate Analysis

Optimization by uniform design U8(83) approach for enhanced caffeine degradation in synthetic wastewater in bioreactor

Coffee Origin Determination Based on Analytical and Nondestructive Approaches –A Systematic Literature Review

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