Volatile composition and antioxidant capacity of Arabica coffee

Cheong, Mun Wai; Tong, Kau Hin; Ong, Jeremy Jian Ming; Liu, Shao-Quan; Curran, Phillip; Yu, Bin

doi:10.1016/j.foodres.2012.12.058

Cited by 144 publications

(127 citation statements)

References 30 publications

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“…Pentan-2-ol was marked in green Arabica coffee beans in the study by Bertrand et al (2012). 2,3-dimethylpyrazine, which was tentatively identified in our study in Coffea arabica from Nepal, was marked in the study by Nebesny et al (2007), in brewed coffee (Dchiai et al, 2014), roasted coffee (Toci & Farah, 2008) and extracts of coffee (Coffea arabica) (Cheong et al, 2013).…”

Section: Resultssupporting

confidence: 66%

Volatile compounds profiles in unroasted Coffea arabica and Coffea canephora beans from different countries

Knysak

2017

Food Sci. Technol

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Aroma is the most important factor in assessing the quality of coffee. The volatile compounds profile could be very important to confirm the authenticity of Coffea arabica. The study was carried out on two species of unroasted coffee beans: Coffea arabica from Colombia and Nepal and Coffea robusta from Uganda and Vietnam. Both Coffea arabica and Coffea canephora were imported to the country of analysis approximately 5 months prior to the research. Before the analysis, the coffee beans were kept in a sealed, dark container, at 21 °C. The tests were performed using an electronic nose. Its functioning is based on gas chromatography with two columns of different polarities in parallel and with 2 ultra sensitive Flame Ionization Detectors (FID). With multivariate statistics -Principal Components Analysis -it was possible to reduce the number of links and present them in two dimensions, which allowed for the unambiguous identification and assignment of samples to a particular species of coffee. By using an electronic nose, one can distinguish and group unroasted coffee beans' flavours depending on the country of origin and species.

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Section: Resultssupporting

confidence: 66%

Volatile compounds profiles in unroasted Coffea arabica and Coffea canephora beans from different countries

Knysak

2017

Food Sci. Technol

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“…In addition, previous studies showed that coffee bean contained many polyphenolic compounds such as chlorogenic acid, mangiferin and hydroxycinnamic acid esters (Vignoli et al, 2011;Campa et al, 2012;Moreira et al, 2013). The major phenolic acid in all coffee samples was chlorogenic acid (Cheong et al, 2013). Therefore, the extracts that revealed a high total phenolic content tends to present a high level of antioxidant activity.…”

Section: Determination Of Total Phenolic Contentmentioning

confidence: 89%

“…The results showed that total phenolic content of the green coffee bean extract was significantly higher than roasted coffee beans, except ERR. This might be due to auto-oxidation or degradation during the roasting process, leading to the decreased of polyphenol level in roasted coffee beans (Cheong et al, 2013). Generally, many research papers presented that the phenolic compounds were the good free radical scavenger.…”

Section: Determination Of Total Phenolic Contentmentioning

confidence: 99%

Evaluation of antioxidant and anti-tyrosinase activities as well as stability of green and roasted coffee bean extracts from Coffea arabica and Coffea canephora grown in Thailand

Kiattisin¹,

Nantarat²,

Leelapornpisid³

2016

J. Pharmacognosy Phytother.

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Coffea arabica (Arabica) and Coffea canephora (Robusta) are the economic plants in Thailand that are widely cultivated in Northern and Southern Thailand. This study aims to evaluate the antioxidant, antityrosinase activities, toxicity, stability and identify chemical components of the coffee bean extracts. The best extract that showed good biological activities will be further used to develop cosmeceutical products. Green and roasted coffee beans from two species were extracted with hexane following ethanol by maceration. Their antioxidant activities were detected by 2,2-diphenyl-1-picryl hydrazyl (DPPH), 2,2'-Azino-bis(3-ethylbenzthiazoline-6-sulphonic acid) (ABTS) and lipid peroxidation inhibition assays. In addition, anti-tyrosinase activity was also evaluated. The results revealed that the ethanolic coffee bean extracts showed a higher level of antioxidant activity than in the hexane extracts. All extracts also possessed a considerable anti-tyrosinase activity, but less potent than kojic acid and arbutin. Chemical compounds of these extracts were determined using caffeine and chlorogenic acid as standards of reference by the thin layer chromatography and the high performance liquid chromatography. The green coffee bean extracts consisted of caffeine and chlorogenic acid while the roasted coffee bean extracts presented only caffeine due to a few chlorogenic acid content after the roasting process. The ethanolic coffee bean extracts that showed good activities were selected to be evaluated on toxicity and stability. The selected extracts were kept at various storage conditions to evaluate their stability using DPPH assay and anti-tyrosinase activity assay. The result showed that the extracts were not toxic to cells. Therefore, the extracts were safe to be components in skin care products. After the stability test, the extracts indicated a good stability and activities. These results led to the conclusions that the coffee bean extracts possess a good biological activities and are assumed to be promising natural active ingredients with a good stability profile for further development of cosmeceutical or anti-aging products.

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“…Eight compounds (2,3-butanedione, 3-methylbutanal, guaiacol, 4-ethylguaiacol and beta damascenone, 3-isobutyl-2-methoxypyrazine, linalool, limonene) had concentrations lower than those reported in the literature. Four compounds belonging to the pyrazines class (2,5-dimethylpyrazine, 2-ethyl-3,6-dimethylpyrazine, 2,3-dimethylpyrazine and 2-ethyl-3,5-dimethylpyrazine) and aldehydes (2-methylpropanal) had concentrations far exceeding those reported in literature (Belitz et al, 2009;Cheong et al, 2013;Czerny et al, 1999;Piccino et al, 2014). …”

Section: Variation In Volatiles Using Targeted Analysismentioning

confidence: 76%

“…Coffee bean was subjected to volatile analysis after 24 hours of roasting. The remainder was stored in the aluminium pouches and vacuumed, and then placed in the -20 o C for non-volatile analysis (Cheong et al, 2013) at the Health and Food Sciences Precinct, Coopers…”

Section: Bean Roastingmentioning

confidence: 99%

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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Volatile composition and antioxidant capacity of Arabica coffee

Cited by 144 publications

References 30 publications

Volatile compounds profiles in unroasted Coffea arabica and Coffea canephora beans from different countries

Volatile compounds profiles in unroasted Coffea arabica and Coffea canephora beans from different countries

Evaluation of antioxidant and anti-tyrosinase activities as well as stability of green and roasted coffee bean extracts from Coffea arabica and Coffea canephora grown in Thailand

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

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