Black Coffee Research Articles

Evaluation of heavy metal concentration in black tea and coffee marketed in Erbil, Iraq: a consumer health risk assessment

ABSTRACT Black tea and coffee are popular and widely consumed beverages worldwide. However, the potential accumulation of heavy metals in food products raises concerns regarding their toxicity. In this study, we investigated the concentrations of arsenic (As), cadmium (Cd), copper (Cu), chromium (Cr), lead (Pb), manganese (Mn), zinc (Zn), and iron (Fe) in 102 samples of black tea and coffee purchased from Erbil city market in Iraq. Additionally, we determined the Hazard Quotient (HQ) and Hazard Index (HI) levels of heavy metal intake to evaluate the non-carcinogenic health risks for adult consumers. The mean concentrations of As, Cd, Cu, Cr, Pb, Mn, Zn, and Fe in black tea and coffee were found to be 0.023, 0.11, 10.29, 0.60, 1.69, 294.99, 25.59, and 39.80 mg/kg, respectively. In the case of black tea, the highest mean concentration observed was 607.28 mg/kg for Mn, while the lowest was 0.035 mg/kg for Cd in coffee. Arsenic was below the detection limit in coffee. Our results revealed that, except for Cd content in some tea samples, the concentrations of the studied metals were within the standard levels. The HQ and HI values for all elements were found to be less than one, indicating no adverse health effects associated with consuming these beverages. However, continuous monitoring is essential to ensure the ongoing safety of black tea and coffee.

Valorization of Pineapple (Ananas comosus) By-Products in Milk Coffee Beverage: Influence on Bioaccessibility of Phenolic Compounds.

The industrial processing of pineapples generates a substantial quantity of by-products, including shell, crown, and core. Bromelain, a proteolytic enzyme found naturally in pineapple, including its by-products, may positively influence the bioaccessibility of phenolics from milk coffee. Therefore, this study aimed to assess how the inclusion of extracts from pineapple by-products, namely shell, crown and core, could impact the bioaccessibility of coffee phenolics when combined with milk. After measuring the proteolytic activity of pineapple by-products, the standardized in vitro digestion model of INFOGEST was employed to evaluate changes in total phenolic content, total antioxidant capacity, and individual phenolic compounds in different coffee formulations. The results showed that incorporating extracts from the crown or core in both black and milk coffee increased the bioaccessibility of total phenolics (from 93 to 114% to 105-129%) and antioxidants (from 54 to 56% to 84-87%), while this effect was not observed for the shell. Moreover, adding core extracts also enhanced the bioaccessibility of caffeoylquinic acids and gallic acid in milk coffee (from 0.72 to 0.85% and 109-155%, respectively). Overall, the findings of this study highlight that bromelain from pineapple core may have a favorable effect on the recovery of phenolic compounds in milk coffee, possibly due to its ability to cleave proteins. These outcomes point out that industrial by-products can be transformed into economic value by being reintroduced into the production process through suitable treatment instead of disposal.

Characterization of kombucha prepared from black tea and coffee leaves: A comparative analysis of physiochemical properties, bioactive components, and bioactivities.

The utilization of coffee leaves in kombucha production has intrigued researchers; however, the lack of understanding regarding the characteristics of coffee leaf kombucha (CK) and its differentiation from black tea kombucha (BK) has impeded its application in the beverage industry. Therefore, this study aimed to characterize and compare the physiochemical properties, phytochemical compositions, antioxidant activity, and α-glucosidase inhibitory ability of kombucha prepared from the leaves of Coffea arabica (CK) and black tea (Camellia sinensis, BK) and their extracts (CT and BT). After fermentation, pH and the contents of total sugars, reducing sugars, and free amino acids of BK and CK were decreased, whereas the levels of total acids and organic acids, such as gluconic, lactic, and acetic acid were increased. Notably, the concentration of vitamin C in CK was 48.9% higher than that in BK. HPLC analysis exhibited that 5-caffeoylquinic acid in CT was significantly decreased by 48.0% in CK, whereas the levels of 3-caffeoylquinic acid and 4-caffeoylquinic acid were significantly increased after fermentation. The content of caffeine was significantly (p<0.05) reduced by 9.5% and 22.0% in BK and CK, respectively, whereas thetheobromine level was significantly increased in CK. Notably, CK has superior total phenolic and flavonoid contents and antioxidant activity than BK, whereas BK possesses higher α-glucosidase inhibitory capacity. Electronic nose analysis demonstrated that sulfur-containing organics were the main volatiles in both kombuchas, and fermentation significantly increased their levels. Our study indicates that coffee leaves are a promising resource for preparing kombucha. PRACTICAL APPLICATION: This article investigates the differences in physicochemical properties, bioactive constituents, antioxidant activity, and α-glucosidase inhibitory activity of kombucha preparation from black tea and coffee leaves. We have found that after fermentation BK had brighter soup color and higher α-glucosidase inhibitory capacity, whereas CK had higher levels of total phenols, flavonoids, vitamin C, and antioxidants and lower contents of sugars. This study provides valuable information for the preparation of CK with high-quality attributes and antioxidant activity.

Association of sugary drinks, carbonated beverages, vegetable and fruit juices, sweetened and black coffee, and green tea with subsequent depression: A five-year cohort study

Background & aimsEvidence on the impact of beverage consumption on depression is limited in the Asian population. Specifically, there is little information available on vegetable and fruit juices, while whole vegetables and fruits are reportedly protective against depression. Furthermore, evidence is scarce in differentiating the impacts of sweetened and black coffee. We aimed to examine the association of the consumption of total sugary drinks, carbonated beverages, vegetable and fruit juices, sweetened and black coffee, and green tea with subsequent depression in a general population sample. MethodsWe studied individuals without a history of cancer, myocardial infarction, stroke, diabetes, or depression at baseline in 2011–2016, with a five-year follow-up. We evaluated the association of total sugary drinks, carbonated beverages, vegetable juice, 100% fruit juice, sweetened coffee, black coffee, and green tea with subsequent depression. We used Poisson regression models and the g-formula, thereby calculating the risk difference (RD). Multiple sensitivity analyses were conducted. Missing data were handled using random forest imputation. We also examined effect heterogeneity based on sex, age, and body mass index by analyzing the relative excess risk due to interaction and the ratio of risk ratios. ResultsIn total, 94,873 individuals were evaluated, and 80,497 completed the five-year follow-up survey for depression. Of these, 18,172 showed depression. When comparing the high consumption group with the no consumption group, the fully adjusted RD (95% CI) was 3.6% (2.8% to 4.3%) for total sugary drinks, 3.5% (2.1% to 4.7%) for carbonated beverages, 2.3% (1.3% to 3.4%) for vegetable juice, 2.4% (1.1% to 3.6%) for 100% fruit juice, and 2.6% (1.9% to 3.5%) for sweetened coffee. In contrast, the fully adjusted RD (95% CI) was -1.7% (-2.6% to -0.7%) for black coffee. The fully adjusted RD for green tea did not reach statistical significance. The results were robust in multiple sensitivity analyses. We did not find substantial effect heterogeneity based on sex, age, and body mass index. ConclusionsTotal sugary drinks, carbonated beverages, vegetable and fruit juices, and sweetened coffee may increase the risk of depression, whereas black coffee may decrease it.

In Vitro Comparison of Optical Properties Between Single-Shade and Conventional Composite Resin Restorations.

The recently developed single-shade composite resin (using the concept of structural coloring) is a promising option to eliminate the process and subjectivity of shade selection. However, current evidence of its performance is still insufficient. This study aimed to evaluate the color matching, color stability, and refractive index (RI) of single-shade restorations compared with conventional composite resin. This in vitro study was conducted on 48 extracted maxillary premolars. The teeth were sorted into three tooth shade groups (B2, A3, and A3.5). Each group included two subgroups based on the materials used: Omnichroma (OM;Tokuyama Dental, Tokyo, Japan) and Filtek Z350 (FT; 3M ESPE, St. Paul, MN, USA). Buccal and lingual Class V round cavities were prepared and restored according to the randomly assigned subgroups, with the test single-shade material (OM) on one surface and the matching conventional control material (FT) of the proper shade on the other surface of each tooth. Color matching was evaluated by visual assessment and a spectrophotometer. All specimens were distributed into four staining groups and immersed in various staining beverages (black coffee, Arabic coffee, Coca-Cola, and distilled water) for four weeks. Color changes were assessed using a spectrophotometer. Four groups of disc-shaped specimens (single-shade, B2, A3, and A3.5) were fabricated to evaluate the RI using a refractometer. Statistical analyses were performed to compare the materials. The mean value of the color difference (ΔE) of single-shade restorations was significantly higher than that of paired conventional restorations in all shade groups. The highest mean ΔE was in subgroup A3.5-OM (8.84 ± 2.39) and showed significantly less color matching than other OM subgroups (p=0.009). The visual assessment showed comparable and acceptable color matching in all subgroups except A3.5-OM (p=0.006). There was a significant color change after the staining test within and across staining groups, but the color change was comparable between the OM and FT subgroups. The RI of single-shade material was significantly higher than conventional material (p<0.05). The color matching of single-shade restorations was affected by tooth shade. Its color stability was influenced by various staining substances but was similar to conventional restorations.

Evaluation of Color Stability and Translucency of Different Composite Resins Exposed to Alcohol.

As there is evidence showing the effects of alcohol on the surface properties of composite resins, it is of great importance to understand the effects of commonly consumed beverages on the discoloration of composite restorations in people who consume alcohol. The aim of this study was to investigate the changes in the color and translucency of composite resins immersed in different beverages after exposure to alcohol. Disk-shaped samples from each composite resin (Filtek Z250 (Z250), Clearfil Majesty Esthetic (CME), and Esthelite Bulk Fill Flow (EBF), were prepared (n = 60) and randomly divided into two groups (exposed or unexposed to alcohol). The samples were immersed in distilled water, black tea, and coffee. The color parameter (∆E00) and translucency parameter (∆TP) were calculated after 24 h, 1 week, and 3 weeks. Four-way ANOVA and Tukey's post-hoc analysis were used for the statistical analysis (α = 0.05). Alcohol significantly increased the discoloration of Z250 and EBF in black tea. The discoloration of CME was not affected by alcohol exposure. Z250 and EBF showed clinically unacceptable discoloration (ΔE00 > 2.25) after immersion in black tea and coffee, whereas CME showed clinically unacceptable discoloration after immersion in black tea. Black tea caused the greatest color change in all composite materials regardless of alcohol exposure. EBF showed the lowest ΔTP values (∆TP = -1.82) at 3 weeks of immersion in black tea. The effect of alcohol on discoloration depended on the composite type used. The translucency of bulk-fill flowable composite decreased with alcohol exposure.

A smartphone-assisted fluorescent sensing platform for ochratoxin A using Mn-doped CsPbBr3 perovskite quantum dots embedded in the mesoporous silica as a ratiometric probe

Food sources are susceptible to contamination with ochratoxin A (OTA), which is a serious threat to human health. Thus, the construction of novel, simple sensing platforms for OTA monitoring is of utmost need. Manganese-doped lead halide perovskite quantum dots encapsulated with mesoporous SiO2 (Mn-CsPbBr3 QDs@SiO2) were prepared here and used as a ratiometric fluorescent probe for OTA. Mn-CsPbBr3 QDs, synthesized at room temperature, exhibit dual emission with maximum wavelengths of 440 and 570 nm and, when embedded in the SiO2 layer, produce a stable and robust photoluminescence signal. By adding OTA to the probe, emission at 440 nm increases while emission at 570 nm decreases, so a ratiometric response is obtained. Experimental variables affecting the probe signal were studied and optimized and the mechanism of sensing was discussed. This ratiometric sensor demonstrated excellent selectivity and low detection limit (4.1 ng/ml) as well as a wide linear range from 5.0 to 250 ng/ml for OTA. A simple portable smartphone-based device was also constructed and applied for the fluorescence assay. With different OTA concentrations, the multicolor transition from pink to blue under a UV lamp led to simple visual and smartphone-assisted sensing of OTA by using a color analyzing application. Satisfactory recoveries in black tea, coffee, moldy fig and flour samples confirmed the reliability of the assay. The accuracy of the probe was proved by comparison of the results with high-performance liquid chromatography (HPLC).

Association Between Instant Coffee Consumption and the Development of Chronic Obstructive Pulmonary Disease: Results From a Community-Based Prospective Cohort.

A poor diet is a risk factor for chronic obstructive pulmonary disease (COPD). The interaction between dietary factors and cigarette smoking in the development of COPD is unclear. We investigated the interactions between dietary patterns and smoking status on COPD-related outcomes. We used data from the Anseong-Ansan cohort that has been followed for 20 years. A total of 6,221 individuals without COPD in the baseline survey were analyzed. Five dietary patterns were identified using a semi-quantitative food frequency questionnaire. Associations of dietary patterns with COPD and forced expiratory volume in 1 second (FEV1)/forced vital capacity (FVC) ratio in different strata of smoking status were evaluated using Cox regression and linear mixed models, respectively. The highest quartile of the "coffee" pattern (high coffee consumption) was associated with COPD (hazard ratio, 1.46; 95% confidence interval [CI], 1.03-2.08) and lower FEV1/FVC ratio (β = -1.2%; 95% CI, -1.9% to -0.6%) using the lowest quartile as a reference for heavy smokers, but not light or never smokers (P value for interaction = 0.035 for COPD). Regarding the associations between various consumption levels of black coffee, combined coffee, and instant coffee and COPD, an association with COPD was only observed for instant coffee in heavy smokers. High instant coffee consumption is associated with COPD development in heavy smokers, but not in light or never smokers. This may be attributed to sugar and cream in instant coffee mixes.

THE COFFEE CONSUMPTION AMONG WOMEN OVER 40 YEARS OLD

The aim of this study was to evaluate the coffee consumption among 204 premenopausal and postmenopausal women. 84.31% of subjects steted that they consume coffee daily, 65.12% of them prefer to add sugar to coffee, 21.51% add sugar and milk and only 13.37% drink black coffee. Regarding the amount consumed daily, 47.67% of women stated that they consume 2 cups of coffee per day, 38.37% consume 1 cups per day and only 13.95% consume 3 or more cups daily. 24.74% of women were smokers. 23.84% of subjects have insomnia if they drink coffee în the afternoon or in the evening. 56.86% of women considered that coffee has benefical effects on health and 38.23% stated that they do no know how to answer.

A Comparative Study on Consumption Pattern of Coffee and Tea Drinkers in Pollachi Taluk

Coffee and Tea are the most enjoyed hot drinks around the world. Drinking Coffee and Tea is quite common among the people in modern days. Different types of coffee and tea drinkers are there in India. But to know how they consume is a matter of fact. So an attempt is made to study the comparative consumption pattern of coffee and tea drinkers in Pollachi Taluk of Tamil Nadu. A pilot study was conducted with 60 coffee and tea drinkers to know their consumption pattern. Simple percentage tools are used for analyzing the demographic profile and their consumption pattern. It was found that Male drinkers between the age group of 31 to 40 years drank black coffee and tea without milk at workplace. Freshness was the factors considered for consuming coffee and tea.

‘Every adventure begins with a cup of coffee’: Black rifle coffee company, reactionary fandom, and the tactical body

This article examines the Black Rifle Coffee Company brand, its fans, and its connection to right-wing violence. By incorporating the literature on brand culture and the concepts and tools from fan studies, I show how Black Rifle merchandise develops into wearable symbols of white supremacy and reactionary politics celebrated by a fan culture and integrated into a tactical ensemble. While both Black Rifle’s promotional content and fans’ actions point to how capitalism provides a permission structure for white masculine supremacy, only by combining these approaches do we reveal the tactical body. I argue that the tactical body is a fannish embodiment of white supremacist conspiracy theories and a playful form of political engagement designed to actualize a revenge fantasy of insurrection. While I focus primarily on how Black Rifle fans play out their tactical canon in online and physical spaces, this case study points to a larger trend of tactical brands profiting from white male grievances and political tribalism.

Physicochemical properties and feasibility of coconut oil-based diacylglycerol as an alternative fat for healthy non-dairy creamer.

Non-dairy creamers have been widely used for coffee whitening and texture improvement. To avoid the intake of trans fatty acids from partially hydrogenated oil, coconut oil-based diacylglycerol (CO-DAG) was applied in non-dairy creamer as core material. In this study, effects of DAG content (30, 50, 70, 90%) on the characteristics of CO-DAG were evaluated, including rheological and thermodynamic properties. The CO-DAG with a content of 50% exhibited a wide plastic range and contained mixture of β and β' polymorphic forms. Using CO-DAG (50%) as core material, the physicochemical properties of non-dairy creamer were characterized and compared with commercial products. The results indicated that CO-DAG-based non-dairy creamers showed similar encapsulation efficiency (92.74%) and thermal stability to commercial products. Furthermore, CO-DAG-based non-dairy creamer showed higher whiteness index (54.20) than commercial non-dairy creamers (50.22) when applied to black coffee. Overall, it is anticipated that CO-DAG-based non-dairy creamers have great potentials in coffee whitening.

Spatial distribution of Türkiye’s local Turkish coffee kinds

This research aims to determine the contents, cooking, and serving styles of local Turkish coffee kinds in Türkiye and to reveal their differences from traditional Turkish coffee. In addition, the distribution of local Turkish coffee kinds determined according to cities and regions was determined. Document analysis was applied to determine the features of local Turkish coffee kinds. In the document analysis, local Turkish coffee kinds are divided into three basic categories according to the codes of “coffee content,” “serving style,” “cooking method,” and “difference from traditional Turkish coffee.” Turkish coffee in the first category is prepared without using coffee powder, and local Turkish coffee kinds in the second category differ from traditional Turkish coffee with their features such as the coffee beans are roasted and ground, the presentation of the coffee, the degree of cooking, and the cooking method of the coffee. Different products (local products) are mixed into the coffees in the last local Turkish coffee category. Additionally, local Turkish coffees specific to cities were collected under the “city/region authenticity” code. Black Cumin Coffee, Mırra Coffee, Menengic Coffee, Kenger Coffee, Turkish coffee cooked in a cup, and Dibek Coffee are common local Turkish coffee kinds in some cities and regions.

The Influence of Customer Value, Product Innovation, and Brand Image on Customer Satisfaction at Black Cup Coffee Jalan Flamboyan Manado

Black Cup is a local coffee shop that has five branches, one of which is on Jalan Flamboyan Manado. Data collection in this study used questionnaires and documentation with 50 respondents (saturated sample) who had made purchases more than twice using purposive sampling as the population. This research aims to analyze the influence of customer value, product innovation, and brand image on customer satisfaction at Kedai Kopi Black Cup Manado. The results of this research are: 1) Customer value has a significant influence on customer satisfaction at Kedai Kopi Black Cup Manado. 2) Product innovation has a positive and significant influence on customer satisfaction at the Black Cup Manado Coffee Shop. 3) Brand image has a positive and significant influence on customer satisfaction at the Black Cup Manado Coffee shop.

Unravelling the anti-inflammatory and antioxidant effects of standardized green and black caffeinated coffee, tea, and their mixtures in an obese male rat model: Insights from biochemical, metabolomic, and histopathological analyses.

Obesity is one of the major metabolic syndrome risk factors upon which altered metabolic pathways follow. This study aimed to discern altered metabolic pathways associated with obesity and to pinpoint metabolite biomarkers in serum of obese rats fed on high fructose diet using metabolomics. Further, the effect of standardized green versus black caffeinated aqueous extracts (tea and coffee) in controlling obesity and its comorbidities through monitoring relevant serum biomarkers viz. Leptin, adiponectin, spexin, malondialdehyde, total antioxidant capacity. Liver tissue oxidative stress (catalase, super oxide dismutase and glutathione) and inflammation (IL-1β and IL-6) markers were assessed for green coffee and its mixture with green tea. Results revealed improvement of all parameters upon treatments with more prominence for those treated with green caffeinated extract (coffee and tea) especially in mixture. Upon comparing with obese rat group, the green mixture of coffee and tea exhibited anti-hyperlipidemic action through lowering serum triglycerides by 35.0% and elevating high density lipoprotein by 71.0%. Black tea was likewise effective in lowering serum cholesterol and low density lipoprotein by 28.0 and 50.6%, respectively. GC-MS- based metabolomics of rat serum led to the identification of 34 metabolites with obese rat serum enriched in fatty acids (oleamide).

Color stability of composite materials to food colorants: A laboratory study

BACKGROUND: Maintaining the esthetic characteristics of direct composite restorations for a long time is relevant. The color stability of food colorants is an important esthetic characteristic of a composite material. Comparative information about the color stability of modern composite restorative materials and recommendations based on optimal clinical results for direct composite restoration are of interest.&#x0D; AIM: To compare the color stability of modern composite restorative materials with the most common food colorants in laboratory conditions.&#x0D; MATERIALS AND METHODS: The color stability of modern restorative materials, namely, Restavrin (Technodent, Russia), GrandioSO (VOCO, Germany), Harmonize (Kerr, USA), Charisma Classic (Kulzer, Germany), Filtek Z250 (3M, USA/Germany), and Estelite Asteria (Tokuyama, Japan), were assessed. Black coffee, black tea, carbonated soft drink cola, dry red wine, and cognac were used as coloring solutions. The samples were exposed for 14 days, and the temperature was 37 C. The control solution was distilled water. Vita Easyshade Advance 4.0 spectrophotometer was used. The average deviation of the color of the studied samples from the reference indicators (∆E), total color stability of the studied materials ( ∆Em), and coloring potential of different coloring solutions in relation to composite materials ( ∆Ec) were determined.&#x0D; RESULTS: The deviation of the color of the studied samples of composite materials from the reference indicators (∆Е) depending on the coloring solution was assessed. The total color stability of the studied materials in relation to food colorants ( ∆Em) as this characteristic deteriorates was as follows: Estelite Asteria, 8.640.08; Harmonize, 10.300.14; Restavrin, 12.300.12; GrandioSO, 12.960.10; Charisma Classic, 13.940.14; and Filtek Z250,15.820.15. The most aggressive food colorants with respect to composite restorative materials were black coffee ( ∆Ec=20.080.12), dry red wine ( ∆Ec=19.180.10), and black tea ( ∆Ec=18.54 0.15).&#x0D; CONCLUSION: Information about the color stability of composite materials in relation to food colorants allows planning the restoration of teeth located in an esthetically significant area, taking into account the eating habits of patients.

Efficacy of Tooth Bleaching With Prior Application of Two Different Desensitizing Agents: An In Vitro Study.

Objective To compare and evaluate the efficacy of tooth bleachingwith prior application of two different desensitizing agents such assodium fluoride and5% potassium nitrate. Materials and methods A total of 108 extracted human maxillary central incisors were stained in black coffee solution and stored in artificial saliva for colour stabilization. The specimens were randomly divided into three groups (n = 36) according to the following protocols: (a) bleaching without desensitizer, (b) bleaching with prior application of sodium fluoride, and (c) bleaching with prior application of 5% potassium nitrate. After fabricating customized trays,desensitizers were applied for 10 minutes followed by 16% carbamide peroxide bleachinggel, which was in contact with the teeth for three hours. The bleaching efficacy was evaluatedat baseline (after staining), 3rd day, 7th day, and 14th day using a digital spectrophotometer. Results There was an increase in the overall colour change (∆E)from baseline to 14th day, which was statistically significant at cervical, middle, and incisal thirds of the teeth between the three groups with the sodium fluoride group showing decreased ∆E. Conclusions Carbamide peroxide (16%) showed improved whitening efficacy from baseline to the 14th day with increasing median values at all time periods. The sodium fluoride group showed decreased ∆E value when compared to other groups.

Two plant-associated Bacillus velezensis strains selected after genome analysis, metabolite profiling, and with proved biocontrol potential, were enhancing harvest yield of coffee and black pepper in large field trials.

Elimination of chemically synthesized pesticides, such as fungicides and nematicides, in agricultural products is a key to successful practice of the Vietnamese agriculture. We describe here the route for developing successful biostimulants based on members of the Bacillus subtilis species complex. A number of endospore-forming Gram-positive bacterial strains with antagonistic action against plant pathogens were isolated from Vietnamese crop plants. Based on their draft genome sequence, thirty of them were assigned to the Bacillus subtilis species complex. Most of them were assigned to the species Bacillus velezensis. Whole genome sequencing of strains BT2.4 and BP1.2A corroborated their close relatedness to B. velezensis FZB42, the model strain for Gram-positive plant growth-promoting bacteria. Genome mining revealed that at least 15 natural product biosynthesis gene clusters (BGCs) are well conserved in all B. velezensis strains. In total, 36 different BGCs were identified in the genomes of the strains representing B. velezensis, B. subtilis, Bacillus tequilensis, and Bacillus. altitudinis. In vitro and in vivo assays demonstrated the potential of the B. velezensis strains to enhance plant growth and to suppress phytopathogenic fungi and nematodes. Due to their promising potential to stimulate plant growth and to support plant health, the B. velezensis strains TL7 and S1 were selected as starting material for the development of novel biostimulants, and biocontrol agents efficient in protecting the important Vietnamese crop plants black pepper and coffee against phytopathogens. The results of the large-scale field trials performed in the Central Highlands in Vietnam corroborated that TL7 and S1 are efficient in stimulating plant growth and protecting plant health in large-scale applications. It was shown that treatment with both bioformulations resulted in prevention of the pathogenic pressure exerted by nematodes, fungi, and oomycetes, and increased harvest yield in coffee, and pepper.

Roasting conditions on metabolic profile of black honey arabica coffee (Coffea arabica)

A post-harvest preparation for coffee is black honey process. The post-harvest procedure of roasting affects the flavor and aroma of coffee. This study aimed to examine the color, caffeine content, water content, ash content, protein content, carbohydrate content, fat content, analysis of fatty acid content, and cupping test of black honey arabica coffee that treated under different roasting condition. The analytical observation on color, caffeine content, water content, ash content, protein content, carbohydrate content, fat content, fatty acid was conducted and sensory analysis was applied for cupping test. The findings showed that the differences in roasting techniques have a significant influence at the 5% level on the color, moisture content, ash content, carbohydrate content, and fat content of black honey arabica coffee but have no significant impact on the protein content. According to the findings of the cupping test, the best roasting technique was a medium roast. The roasting process under medium roast conditions was known to give the attributes of a brown color due to the Maillard reaction, a specific aroma possibly coming from caramel, citrus, cassia vera and honey, a specific sour taste and a long after taste. The medium roast process has a specific fatty acid profile consisting of myristic acid, palmitic acid and elaidic acid. These characters were the characteristic determinant of the taste produced by Arabica coffee which is processed using black honey post-harvest techniques and roasted with medium conditions.

Association between coffee consumption and high C-reactive protein levels in Korean adults.

The findings of studies investigating the relationship between coffee consumption and C-reactive protein (CRP) levels have been inconsistent, and few researchers considered the type of coffee. We examined the association between coffee consumption and high CRP levels, using data from the Korea National Health and Nutrition Examination Survey, 2016-2018, with 9337 adults aged 19-64 years. A 24-h diet recall was used to assess diet, including the amount and type of coffee consumed. We classified coffee into black coffee and coffee with sugar and/or cream (non-drinkers, or ≤ 1, 2-3, > 3 cups/d) and used multivariable logistic regression models with high CRP levels (≥ 2·2 mg/l). After the adjustment for potential confounders, 2-3 cups/d of coffee consumption were inversely associated with high CRP levels, compared with no consumption (OR = 0·83, 95 % CI 0·69, 0·99). By type of coffee, the inverse association was stronger in subjects consuming black coffee (OR = 0·61, 95 % CI 0·45, 0·84), while the inverse association was much weaker in those consuming coffee with sugar and/or cream (OR = 0·92, 95 % CI 0·74, 1·14). By sex, the inverse association of 2-3 cups of black coffee was found both in men (OR = 0·65, 95 % CI 0·41, 1·03) and women (OR = 0·55, 95 % CI 0·36, 0·83). More than three cups/d of heavy coffee consumption were not significantly associated with high CRP levels. Our findings indicate that moderate black coffee consumption of 2-3 cups/d is inversely associated with high CRP levels in Korean adults. Further prospective studies are warranted to provide definitive evidence.