Organic Compounds in Green Coffee Beans

Wei, Feifei; Tanokura, Masaru

doi:10.1016/b978-0-12-409517-5.00017-6

Cited by 39 publications

(35 citation statements)

References 33 publications

Supporting

Mentioning

Contrasting

Unclassified

Order By: Relevance

“…The components of green coffee beans are mostly carbohydrates (mannan, arabinogalactan, cellulose and sugars), lipids, proteins, peptides, amino acids, alkaloids, organic acids and phenolic compounds. Many of these components are important precursors responsible for the coffee aroma after roasting [ 2 , 8 , 9 , 10 ]. Roasting is the process of converting green coffee beans to roasted coffee beans under heat treatment.…”

Section: Introductionmentioning

confidence: 99%

Identification of Volatile Compounds and Selection of Discriminant Markers for Elephant Dung Coffee Using Static Headspace Gas Chromatography—Mass Spectrometry and Chemometrics

et al. 2018

View full text Add to dashboard Cite

Elephant dung coffee (Black Ivory Coffee) is a unique Thai coffee produced from Arabica coffee cherries consumed by Asian elephants and collected from their feces. In this work, elephant dung coffee and controls were analyzed using static headspace gas chromatography hyphenated with mass spectrometry (SHS GC-MS), and chemometric approaches were applied for multivariate analysis and the selection of marker compounds that are characteristic of the coffee. Seventy-eight volatile compounds belonging to 13 chemical classes were tentatively identified, including six alcohols, five aldehydes, one carboxylic acid, three esters, 17 furans, one furanone, 13 ketones, two oxazoles, four phenolic compounds, 14 pyrazines, one pyridine, eight pyrroles and three sulfur-containing compounds. Moreover, four potential discriminant markers of elephant dung coffee, including 3-methyl-1-butanol, 2-methyl-1-butanol, 2-furfurylfuran and 3-penten-2-one were established. The proposed method may be useful for elephant dung coffee authentication and quality control.

show abstract

Section: Introductionmentioning

confidence: 99%

Identification of Volatile Compounds and Selection of Discriminant Markers for Elephant Dung Coffee Using Static Headspace Gas Chromatography—Mass Spectrometry and Chemometrics

et al. 2018

View full text Add to dashboard Cite

show abstract

“…The reasons for the differences observed in the scores of PC1 of B16 are related with the high proportion of Robusta coffee beans. Considering the compounds that could have a NIR signal in this spectral region and also the different composition between Arabica and Robusta green coffee beans, the main compounds responsible for these differences may be caffeine, trigonelline and the lipids content as reported by [25]. For batches B17 and B19, the scores were substantially higher at the end of the process, probably due to a darker colour of the roasted coffee beans in these two batches justified by the experimental conditions used in both batches.…”

Section: Exploratory Data Analysismentioning

confidence: 97%

Real-time monitoring of a coffee roasting process with near infrared spectroscopy using multivariate statistical analysis: A feasibility study

Catelani

Santos

Páscoa

et al. 2018

Talanta

View full text Add to dashboard Cite

This work proposes the use of near infrared (NIR) spectroscopy in diffuse reflectance mode and multivariate statistical process control (MSPC) based on principal component analysis (PCA) for real-time monitoring of the coffee roasting process. The main objective was the development of a MSPC methodology able to early detect disturbances to the roasting process resourcing to real-time acquisition of NIR spectra. A total of fifteen roasting batches were defined according to an experimental design to develop the MSPC models. This methodology was tested on a set of five batches where disturbances of different nature were imposed to simulate real faulty situations. Some of these batches were used to optimize the model while the remaining was used to test the methodology. A modelling strategy based on a time sliding window provided the best results in terms of distinguishing batches with and without disturbances, resourcing to typical MSPC charts: Hotelling's T and squared predicted error statistics. A PCA model encompassing a time window of four minutes with three principal components was able to efficiently detect all disturbances assayed. NIR spectroscopy combined with the MSPC approach proved to be an adequate auxiliary tool for coffee roasters to detect faults in a conventional roasting process in real-time.

show abstract

“…Coffee, native to Brazil, [7] contains several organic compounds such as caffeine, trigonelline and free sugars. Out of these organic compounds, Chlorogenic Acid, which is a major constituent of unroasted [8] and green coffee beans, is a great subject of interest to us. Studies reveal that chlorogenic acid enhances hormonal secretion as well as inhibits the conversion of Glucose 6 phosphate to glucose in the presence of hepatic glucose-6-phosphatase, which is a rate-limiting enzyme involved in gluconeogenesis, consequently aiding weight loss.…”

Section: Introductionmentioning

confidence: 99%

Effect of Garcinia Cambogia and Green Coffee Bean in Weight Reduction

Chohan¹,

Wasim²,

Rao³

et al. 2020

Preprint

View full text Add to dashboard Cite

Introduction: Various studies have widely documented how weight (being overweight, underweight or obese) plays a significant role in increasing health problems and adversely affects the quality of life. Out of all the weight-related issues, obesity is the number one contributing factor for causing health problems. To overcome this factor, a trial was conducted where a drug 'Lite plus’ (Garcinia Cambogia and Green Coffee bean) was given to a select number of people for a period of three months. Materials and Methods: 'Lite Plus' is a drug which contains Garcinia cambogia 500 mg + Green Coffee Bean Extract 400 mg, with a recommended dosage of 2 tablets/day with or before meals for 3 months. Most of the patients included in our study were females suffering from obesity-related problems such as PCOs and Infertility. During the trial, all patients were given the recommended dosage of 'Lite plus', while those with diabetes had the dose amended accordingly. Results: As a result of this trial, it was found that the use of 'Lite Plus' was very effective in decreasing weight/BMI with continuous use. After 6 weeks, out of the 250 respondents participating in the trial, 232 got a reduction in their BMI, and after 12 weeks (end of the trial), 29 respondents (11.6%) reached the desired level of BMI. Conclusion: Garcinia cambogia and Green Coffee bean are effective and safe in weight reduction.

show abstract

Organic Compounds in Green Coffee Beans

Cited by 39 publications

References 33 publications

Identification of Volatile Compounds and Selection of Discriminant Markers for Elephant Dung Coffee Using Static Headspace Gas Chromatography—Mass Spectrometry and Chemometrics

Identification of Volatile Compounds and Selection of Discriminant Markers for Elephant Dung Coffee Using Static Headspace Gas Chromatography—Mass Spectrometry and Chemometrics

Real-time monitoring of a coffee roasting process with near infrared spectroscopy using multivariate statistical analysis: A feasibility study

Effect of Garcinia Cambogia and Green Coffee Bean in Weight Reduction

Contact Info

Product

Resources

About