![Typical chemical composition per 100 mL of coffee brew from medium roasted coffee. Brew composition vary according to blend, roasting degree, grid, and method of preparation. (Sources: Clifford [201], Clark [4], Farah and Donangelo [33], Petracco [120], Perrone et al. [55], Dias Rubio and Saura-Calixto [100], and Farah (unpublished results).)](https://www.researchgate.net/profile/Adriana_Farah2/publication/230551010/figure/fig3/AS:393453704892421@1470818081385/Typical-chemical-composition-per-100-mL-of-coffee-brew-from-medium-roasted-coffee-Brew_Q320.jpg)
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Coffee Constituents
... It's known for its mix of fruity and earthy flavors, bold body, and moderate caffeine intensity. While, the robusta coffee was already known for its strong caffeine level, highlighting the bitterness and earthy flavors [21,22,23]. ...
... In contrast, excelsa coffee has thinner pulp compared to liberica [29,30]. Excelsa presents a more subtle profile, with by woody, smoky, cocoa, and nutty as its basic flavors caused by the presence of furan, pyrazine, pyridine, and pyrrole compounds [21]. ...
The massive growth through the trends toward coffee-lover communities has pushed the new revolution of coffee waves in Indonesia, previously from the second wave into the third wave. In the Malang area, this phenomenon at the same time had brought new challenges and opportunities, especially improving the awareness for the lovers, which a major role as the coffee-shop customers. Moreover, this study focused on describing customers and semi-trained testers perspectives towards the taste of available coffee species which is provided by new experiences from simple public cupping. As many 31 customers and 9 semi-trained testers have been chosen for the demonstration which was conducted in Bumi Kopi Coffee Shop, Malang. Four types of coffee samples; including Coffea arabica var typica (arabica), Coffea liberica var liberica (liberica), Coffea canephora var robusta (robusta), and Coffea. liberica var dewevrei (excelsa) have been used during the test. The findings based on the test showed that customers and semi trained testers tend to enjoy fruity coffee such found in arabica and liberica, while the robusta and excelsa also still enjoyed for fewer customers. Based on this research, its hoped if these activities could be improved, such an creative business optimization and could be a part of gastronomic tourism.
Coffee processing involves various steps, from harvest to the storage of dried green coffee beans, each of which can significantly affect the beans’ chemical composition and sensory qualities. Yet, a comprehensive evaluation that includes the coffee’s genetic background and chemical, sensory, and biological aspects is still uncommon for Robusta coffee. Four Robusta (C. canephora) genotypes from the Democratic Republic of the Congo were subjected to five different coffee processing methods: Strip-picked, unsorted, sundried cherries; Overripe, sorted, sundried cherries; ripe, sorted, sundried (Natural) cherries; ripe, sorted, Pulped, sundried parchment; and ripe, sorted, wet fermented (Washed), sundried parchment were processed separately. The resulting green beans underwent sensory descriptive cupping, seed germination tests, and metabolite profiling using LC-HRMS. The Pulped and Washed methods produced coffees with higher sensory attributes scores, while the Overripe method was associated with the sensory ‘potato taste’ defect. Washed coffee was characterized by smooth, fruity, cocoa notes, and was negatively correlated with rough mouthfeel, tobacco, and leather flavors. The Pulped and Washed method had significantly higher germination success after four months of storage. The processing method influenced caffeine concentration in green beans, depending on the genotype, while trigonelline levels varied significantly between genotypes but not between processing methods. The grouping of the metabolite profiles of roasted coffee and green beans was consistent with their genetic background rather than the processing method. Two metabolite marker compounds predictive of genotype in roasted coffee were putatively identified as cafamarine and likely theobromine, theophylline or paraxanthine. A metabolite feature, putatively identified as O-methylcorypalline, was a marker compound for genotype in both roasted coffee and green beans. Overall, we demonstrate that genotype plays a significant role in mediating the outcomes of different processing methods.
This study investigates the extraction of phenolic compounds and antioxidant activity from spent coffee ground (SCG) and coffee cherry pulp (CCP) using subcritical water extraction combined with high-pressure carbon dioxide (CO₂). The objective was to optimize extraction conditions to maximize total phenolic content (TPC) and DPPH radical scavenging activity. Using Design Expert V.13 and Central Composite Design (CCD), key parameters including extraction time (30–60 min), temperature (180–220 °C), and solid-to-water ratio (0.024–0.027 g/mL) were systematically analyzed. The optimal conditions for SCG were determined to be 198 °C, 0.027 g/mL solid-to-water ratio, and 60 min, yielding a TPC of 217.26 mg GAE/g DW and a DPPH value of 23.28 µMol TE/g DW. For CCP, the best extraction conditions were 189 °C, 0.024 g/mL solid-to-water ratio, and 54 min, resulting in a TPC of 230.13 mg GAE/g DW and a DPPH value of 32.63 µMol TE/g DW. The results indicate that CCP exhibited higher phenolic content and antioxidant activity than SCG, emphasizing its potential for valorization. Furthermore, Liquid Chromatography-Tandem Mass Spectrometry (LC-MS/MS) and Thin-Layer Chromatography (TLC) analyses confirmed the presence of bioactive compounds such as quinic acid, theobromine, and caffeine. These findings demonstrate the effectiveness of subcritical water and CO₂ extraction in enhancing the recovery of bioactive compounds from coffee byproducts. This optimized method provides a sustainable and solvent-free approach to extracting high-value phenolic compounds, with potential applications in functional food, nutraceutical, and pharmaceutical industries.
Nonthermal plasma (NTP) is a novel nonthermal technology with many potential applications in the food industry because of its promising effects on food decontamination, including mycotoxin decontamination. In this study, atmospheric NTP and plasma‐activated water (PAW) were used to evaluate ochratoxin A (OTA) reduction and the quality of green coffee beans. Artificially contaminated green coffee beans were subjected to atmospheric NTP, PAW, atmospheric NTP‐PAW, and PAW‐atmospheric NTP treatments for 2 min, and OTA was then analyzed using liquid chromatography with tandem mass spectrometry before and after each treatment. NTP‐based treatments significantly reduced OTA concentration in green coffee beans by 37.66%–51.80%. The maximum reduction efficiency was found in PAW‐atmospheric NTP treatment. Furthermore, no negative effects were observed in terms of color, caffeine content, total phenolic content, total flavonoid content, and DPPH scavenging activity, except for atmospheric NTP treatment, which exhibited distinct color changes. In addition, a minimal decrease in the aroma of green coffee beans was observed following atmospheric NTP and PAW treatments, whereas a minimal increase was observed when both treatments were combined. NTP‐based treatments provide new approaches for mitigating mycotoxin in the food industry as well as important implications for the use of atmospheric NTP and PAW in the coffee industry.
A comparative elemental analysis of espresso coffee from Poland and Portugal was carried out. Using an ICP-MS analytical procedure, samples collected from public cafes in Poland and Portugal (n = 60 and n = 44, respectively) were studied for their macromineral and trace element content. To evaluate the contribution of water to the final composition of the beverage, paired samples (i.e., collected from the same locations) of drinking water were also analysed. The mineral profile of the coffee espresso samples was quite similar: Mg > P > Ca > Rb > Mn > B > Zn > Cu > Sr > Ba > Ni > Pb > Cs > Mo > Sn > Cd > Sb > Tl for samples from Poland and Mg > P > Ca > Rb > B > Mn > Zn > Sr > Cu > Ni > Ba > Cs > Pb > Mo > Sn > Sb > Cd > Tl for samples from Portugal. For most of the elements, the espresso samples showed much higher levels than the water used in its preparation. The two most notable exceptions were Ca and Sr, where the elements present in the coffee came mainly from the water. The contribution of coffee espressos to the daily intake of essential elements seems to be reduced. Other non-essential elements like Ni (median = 81.0 µg/L and 86.8 µg/L for Polish and Portuguese espresso, respectively) and Pb (median = 14.3 µg/L and 4.43 µg/L, respectively) were observed in significant amounts in the coffee espresso samples analysed in this study. These elements have been shown to leach from coffee machines in other studies. More studies are necessary to confirm these results.
Food safety is important and consumers have a right to expect that those who supply the food that they buy have taken every care to manufacture products that will do them no harm. Those with a responsibility for the regulation of the global food industry recognise this principle and legislate accordingly and the business of managing and regulating the safety of the food supply chain has come a long way in the last 25 years or so. Prompted by the emergence of new food safety hazards, such as the bacterial pathogens Listeria monocytogenes and E. coli O157, powerful new techniques for evaluating and managing the risks presented by these threats have been developed. For example, hazard analysis critical control point, or HACCP, has now become the food safety management system of choice worldwide. Although the food safety management tools are now widely available, they are still virtually useless unless they are supported by adequate and accurate information. HACCP does not work unless its practitioners have access to enough data and scientific knowledge to enable them to understand hazards and how to control them effectively. The Food Safety Hazard Guidebook is an attempt to address the problem of accessing the available information by distilling the key facts about a wide range of individual food safety hazards into a single text. The result is a guidebook, rather than an encyclopaedia, which acts as a portal for the immense and ever expanding body of scientific knowledge that exists for food safety. It is an easy-to-use information resource for anyone with a professional interest in the safety of the food supply. The book is easy to navigate and presents concise and carefully researched factual information on a wide range of biological and chemical hazards in a clear format that is designed to support risk analysis exercises and HACCP studies. It covers a broad range of established and emerging food safety hazards and includes details of authoritative sources of further information (many web-based) for those seeking to examine a topic in greater depth. The section on food allergens is a particularly valuable component of the book, the chapters on fish toxins are also useful and unusual in a book of this kind and bacterial pathogens are comprehensively covered. One of the most important features of the book is the wide scope of the content and the highly structured format designed to help the reader find information quickly. Other key benefits to the reader are: -The wide range of biological and chemical hazards covered in a single book -Written specifically with food industry professionals in mind -Easy to navigate and accessible for the non-expert -Clear and concise presentation of factual information presented in a format that lends itself to use in risk assessment exercises -Inclusion of references and web links to reliable sources of further information on each chapter -specifically designed for practical use by a professional readership.
Food safety is important and consumers have a right to expect that those who supply the food that they buy have taken every care to manufacture products that will do them no harm. Those with a responsibility for the regulation of the global food industry recognise this principle and legislate accordingly and the business of managing and regulating the safety of the food supply chain has come a long way in the last 25 years or so. Prompted by the emergence of new food safety hazards, such as the bacterial pathogens Listeria monocytogenes and E. coli O157, powerful new techniques for evaluating and managing the risks presented by these threats have been developed. For example, hazard analysis critical control point, or HACCP, has now become the food safety management system of choice worldwide. Although the food safety management tools are now widely available, they are still virtually useless unless they are supported by adequate and accurate information. HACCP does not work unless its practitioners have access to enough data and scientific knowledge to enable them to understand hazards and how to control them effectively. The Food Safety Hazard Guidebook is an attempt to address the problem of accessing the available information by distilling the key facts about a wide range of individual food safety hazards into a single text. The result is a guidebook, rather than an encyclopaedia, which acts as a portal for the immense and ever expanding body of scientific knowledge that exists for food safety. It is an easy-to-use information resource for anyone with a professional interest in the safety of the food supply. The book is easy to navigate and presents concise and carefully researched factual information on a wide range of biological and chemical hazards in a clear format that is designed to support risk analysis exercises and HACCP studies. It covers a broad range of established and emerging food safety hazards and includes details of authoritative sources of further information (many web-based) for those seeking to examine a topic in greater depth. The section on food allergens is a particularly valuable component of the book, the chapters on fish toxins are also useful and unusual in a book of this kind and bacterial pathogens are comprehensively covered. One of the most important features of the book is the wide scope of the content and the highly structured format designed to help the reader find information quickly. Other key benefits to the reader are: -The wide range of biological and chemical hazards covered in a single book -Written specifically with food industry professionals in mind -Easy to navigate and accessible for the non-expert -Clear and concise presentation of factual information presented in a format that lends itself to use in risk assessment exercises -Inclusion of references and web links to reliable sources of further information on each chapter -specifically designed for practical use by a professional readership.
Chlorogenic acids are esters of hydroxycinnamic acids with quinic acid. Coffee is one of the main food sources of chlorogenic acids and during the roasting of the beans, part of these compounds is transformed into lactones or quinides, through the loss of a water molecule and formation of an intramolecular ester bond. Diferuloylquinide (DIFEQ), a representative compound of this class, has previously exhibited hypoglicemic activity in rats, among other biological activities. In the present preliminary study, DIFEQ was diluted in saline and administered to 3 male Sprague Dawley rats through a gastric catheter. Blood draws were taken 20, 40 and 60 min. after DIFEQ administration and plasma samples were analyzed by HPLC‐UV. The main DIFEQ metabolite observed in plasma in all time points was its corresponding chlorogenic acid, diferuloylquinic acid. A series of other metabolites including ferulic acid, isoferulic acid and 3‐feruloylquic acid were also identified, in addition to small amounts of DIFEQ. Whether DIFEQ breakdown occurs prior, during or after absorption is still under investigation. These results suggest that the major compounds responsible for the hypoglycemic and other biological activities of quinides observed in vivo are their corresponding chlorogenic acid compounds and metabolites. Financial support: Institute for Coffee Studies‐VU (USA), CBP&Dcafé (Brazil).
The term 'coffee' comprises not only the consumable beverage obtained by extracting roasted coffee with hot water, but also a whole range of intermediate products starting from the freshly harvested coffee cherries. Green coffee beans are, however, the main item of international trade (believed second in importance only to oiI), for processing into roasted coffee, instant coffee and other coffee products, prepared for local consumers. The scientific and technical study of coffee in its entirety therefore involves a wide range of scientific disciplines and practical skills. It is evident that green coffee is a natural product of great compositional complexity, and this is even more true for coffee products deriving from the roasting of coffee. The present volume on the chemistry of coffee seeks to provide the re ader with a full and detailed synopsis of present knowledge on the chemical aspects of green, roasted and instant coffee, in a way which has not been attempted before, that is, within the confines of a single volume solely devoted to the subject. Each chapter is directed towards a separate generic group of constituents known to be present, ranging individually over carbohydrate, nitrogenous and lipid components, not forgetting the important aroma components of roasted coffee, nor the water present and its significance, together with groups of other important components.
