Simultaneous Determination of Alkaloids in Green Coffee Beans from Ethiopia: Chemometric Evaluation of Geographical Origin

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

doi:10.1007/s12161-015-0340-2

Cited by 49 publications

(78 citation statements)

References 34 publications

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“…According to studies, the caffeine content of coffee is unaffected by the roasting process, where it imparts its characteristic bitter taste in the final beverage. These studies suggests that, although the roasting process occurs well above the sublimation temperature of caffeine, during it only a small percentage of caffeine vanishes, which is overbalanced by the organic weight loss to maintain the percentage of caffeine per dry weight of coffee nearly constant [8].…”

Section: Introductionmentioning

confidence: 97%

“…Factors including genetic properties, altitude, climate and soil type may have been contributed 14 to the unique characteristics of each variety. Consequently there is a price differential for Ethiopian coffees that is determined, among others, by their region of origin [8].…”

Section: Introductionmentioning

confidence: 99%

“…Caffeine has been reported to have some health benefits, such as the prevention of type 2 diabetes mellitus by impairing glucose tolerance, decreasing insulin sensitivity and increasing energy expenditure and weight loss. Some studies have also associated caffeine intake with the prevention of Parkinson's disease [8]. The caffeine level in green coffee beans generally ranges from 0.6−3% (w/w) where the highest amount is reported in the Robusta variety.…”

Section: Introductionmentioning

confidence: 99%

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Correlation between caffeine contents of green coffee beans and altitudes of the coffee plants grown in southwest Ethiopia

Hagos¹,

Redi‐Abshiro²,

Chandravanshi³

et al. 2018

Bull. Chem. Soc. Eth.

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ABSTRACT. Caffeine contents of 45 green coffee bean samples collected from coffee plants grown at different altitudes in Southwest Ethiopia was determined by UV-Vis spectrophotometry. The caffeine contents were found in the range of 0.62 -1.2% (w/w). A moderate negative correlation (R = 0.5463) was found between the caffeine contents of green coffee beans and the altitudes at which the coffee plants were grown. The caffeine contents of 9 of the green coffee bean samples analyzed by high performance liquid chromatography (HPLC) provided comparable results in the range of 0.60−1.1% (w/w). Statistical analysis of data (t-test) indicated absence of significant differences between the caffeine contents obtained by the two methods. Nonetheless, HPLC method is precise, accurate and reliable in determining caffeine content in green coffee bean samples while the UV-Vis spectrophotometry is simple, rapid, precise and more economical.

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Section: Introductionmentioning

confidence: 97%

Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

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Correlation between caffeine contents of green coffee beans and altitudes of the coffee plants grown in southwest Ethiopia

Hagos¹,

Redi‐Abshiro²,

Chandravanshi³

et al. 2018

Bull. Chem. Soc. Eth.

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“…Most other studies involved fewer accessions with different sample sizes and species and focused more on caffeine than on trigonelline. Previous studies showed caffeine content ranging from 0.62 -1.82% (Anthony et al, 1993;Avelino et al, 2005;Ky et al, 2001b;Mart n et al, 1998;Mazzafera and Carvalho, 1992;Mehari et al, 2016;Taveira et al, 2014) which is very similar to the current study (0.82 -1.76%). The study by Silvarolla et al (2000) showed a substantial variation from 0.42 -2.90% but included a very large population of inter and intra hybrid progenies with 499 plants from 68 progenies (Kaffa region of Ethiopia) and 166 plants from 22 progenies (Illubabor region of Ethiopia).…”

Section: Variation Of Caffeine and Trigonelline In Green Beansupporting

confidence: 90%

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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“…Coffee husk turned out to be a rather rich source of procyanidins, flavanols, and flavonols-about 115-130, 18-30, 260+ µg g -1 , respectively. Mehari et al, (2015) simultaneously determined the alkaloids in green coffee beans from Ethiopia using chemometric method to evaluate the geographical origin of coffee. High performance liquid chromatography was applied and the limits of detection for the method were established.…”

Section: Identification Of Coffeementioning

confidence: 99%

Chromatographic Methods for Coffee Analysis: A Review

Yashin¹,

Yashin²,

Xia³

et al. 2017

JFR

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Coffee has been one of the most commercialized food products and most widely researched beverage in the world for decades. It is considered a functional food, primarily due to its high content of compounds that exert antioxidant and other beneficial biological properties. This review summarized the data from analysis of coffee components, both volatile constituents and non-volatile high-molecular weight compounds performed by various chromatographic methods. A list of compounds identified by gas chromatography with mass spectrometry which define the aroma of coffee is provided. Publications on the measurement of methylxanthines (caffeine, theobromine, and theophylline), chlorogenic acids, diterpenes, sugars, amino acids, gamma-aminobutyric acid, dibasic acids, anions, and other compounds by HPLC and UHPLC-MS are reviewed. An overview of publications on the determination of organic contamination in coffee (PAHs, acrylamides, mycotoxins, etc.) and ways to reduce contamination through production technology and brewing methods are presented. Finally, an overview of the literature on authentication assessment for different grades of coffee grown in different regions is provided.

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Simultaneous Determination of Alkaloids in Green Coffee Beans from Ethiopia: Chemometric Evaluation of Geographical Origin

Cited by 49 publications

References 34 publications

Correlation between caffeine contents of green coffee beans and altitudes of the coffee plants grown in southwest Ethiopia

Correlation between caffeine contents of green coffee beans and altitudes of the coffee plants grown in southwest Ethiopia

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

Chromatographic Methods for Coffee Analysis: A Review

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