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

Bichobr, Natalina; Lidonbr, Fernando; o, Jos

doi:10.9755/ejfa.v25i12.17290

Cited by 23 publications

(15 citation statements)

References 18 publications

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“…On average, the raw Arabica shows a caffeine content ranging from 0.9 to 1.5% (dry weight), while the Robusta contains about twice as much between 1.2 and 2.4% [1][2][3][4][5].…”

Section: Introductionmentioning

confidence: 99%

How Much Caffeine in Coffee Cup? Effects of Processing Operations, Extraction Methods and Variables

Severini¹,

Derossi²,

Ricci³

et al. 2017

The Question of Caffeine

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About 80-90% of the adults are regular consumers of coffee brews. Its consumption has positive effect on energy expenditure, power of muscle, while over consumption has negative effects widely debated. Across geographical areas, coffee brews may notably change when preparing Espresso, American, French, Turkish, etc. This chapter reviewed the phases able to affect the amount of caffeine in cup. Three most important areas will be addressed: (1) coffee varieties and environment; (2) coffee processing operations; (3) brewing methods extraction variables. What arises from the state of art is that, although there is a significant agreement on the effect of each critical variable on caffeine extraction, there is also a great difficulty to precisely know how much caffeine is in a coffee cup, although this is the most important information for the consumers. The number of affecting variables is very high, and some of them are inversely related with caffeine content (brewing time and brew volume), while others exhibit a direct relationship (grinding level, dose, and tamping). Finally, some variables under the control of barista rarely are accurately reproduced during brewing. For instance, it was found that the caffeine content in a Starbuck's coffee cup during different days varied significantly.

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“…On average, the raw Arabica shows a caffeine content ranging from 0.9 to 1.5% (dry weight), while the Robusta contains about twice as much between 1.2 and 2.4% [1][2][3][4][5].…”

Section: Introductionmentioning

confidence: 99%

How Much Caffeine in Coffee Cup? Effects of Processing Operations, Extraction Methods and Variables

Severini¹,

Derossi²,

Ricci³

et al. 2017

The Question of Caffeine

View full text Add to dashboard Cite

show abstract

“…The chemical composition of green coffee is characterized by the presence of caffeine that can reach about 1.45% and 2.38% in C. arabica and in C. canephora, respectively (Bicho et al, 2013). Caffeine is well known as a mild stimulant of the central nervous system and the impact of caffeine on the human organism is well understood (Herman and Herman, 2013).…”

mentioning

confidence: 99%

Chemical partitioning and antioxidant capacity of green coffee (Coffea arabica and Coffea canephora) of different geographical origin

2016

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Green coffee beans of Coffea arabica and Coffea canephora accessions from different geographical origin (Brazil, Colombia, Ethiopia, Honduras, Kenya, Mexico, Peru, Uganda and Vietnam) were extracted and the extracts analysed by HPLC-ESI-MS/MS for the identification and quantification of chlorogenic acids and caffeine content. Principal component and cluster analyses were used to identify chemical patterns separating the different species and accessions based on their geographical origin. C. canephora showed always a higher caffeine content with respect to C. arabica, whereas the C. arabica accessions from Kenya showed a higher chlorogenic acids and a lower caffeine content. The antioxidant capacity of green coffee extracts was assayed by the reducing power and DPPH assays. The antioxidant capacity correlated with the chlorogenic acids content. The resultsshow that the C. arabica from Kenya possesses the highest chlorogenic acids/caffeine ratio and, among the C. arabica accessions, the highest antioxidant capacity. Therefore, the C. arabica from Kenya is the most suitable green coffee source for nutraceutical applications because of its high antioxidant capacity and low caffeine content.

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“…Therefore, a total of 120 samples have been prepared. In literature, two main species of coffee are well described: Arabica (C. arabica) and Robusta (C. canephora) (Bicho, Lidon, Ramalho and Leitao, 2013;Cagliani, Pellegrino, Giugno and Consonni, 2013). The peculiarity of the first one is the elongated shape of the beans; on the contrary, Robusta beans are more rounded (Figure 1).…”

Section: Coffee Samplesmentioning

confidence: 99%

Digital Fingerprinting of Coffee Blending by Sensitive Crystallization

Guccione¹,

Galati²,

Pusceddu³

et al. 2017

JFR

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The authenticity and quality of productions is an area of priority interest that involves safety of consumers and potential economic damages deriving from frauds on origin, adulteration and labeling of products. Several investigation techniques are currently used to characterize food matrices from physical-chemical-biological point of view using different methods in order to limit possible adulterations. In this work, we have developed an experimental and computational framework to improve the potentialities of sensitive crystallization: an experimental technique known since 1936, but never used for quantitative assessment of food quality. As a test case, it has been applied to investigate the geographical traceability and quality of coffee samples. An extensive statistical analysis associated with a careful choice of advanced image descriptors allows gathering quantitative information about the samples, which can constitute a digital fingerprint of their composition. With this new tool we are able to distinguish with blind tests high-quality coffee brands from low-quality mixtures, different coffee species, green from toasted condition of beans and, to a lesser extent, the macro-geographical provenience. A powder X-ray diffraction analysis reinforces the results obtained by sensitive crystallization for the case where crystalline domains are present in the coffee sample.

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

Cited by 23 publications

References 18 publications

How Much Caffeine in Coffee Cup? Effects of Processing Operations, Extraction Methods and Variables

How Much Caffeine in Coffee Cup? Effects of Processing Operations, Extraction Methods and Variables

Chemical partitioning and antioxidant capacity of green coffee (Coffea arabica and Coffea canephora) of different geographical origin

Digital Fingerprinting of Coffee Blending by Sensitive Crystallization

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