Canephora Coffee Research Articles

Thermal and Physicochemical Characterization of Fibers from Coffee Hulls as Filler for Linear Low Density Polyethylene (LLDPE)

This work presents the thermal, physical and chemical characterization of Coffee canephora, from littoral region of Cameroon, for their use as reinforcement for polymeric materials. The infrared of coffee hulls shows the presence of a large peak intensity at 3299 cm-1 that can be attributed to O-H stretching group of alcohol (cellulose content in coffee pulp). The intensity 2926 cm-1 can be attributed to C-H stretching group of alkanes or the vibration of methoxy group of lignin. Thermo gravimetric analysis shows that around 440°C, the biomass has been completely consumed; the temperature profiles show a peak at 86°C that could correspond to the loss of water as evaporation at a percentage of 8%; the peak at 321°C is accompanied by a water loss of 64.50%; this temperature is assimilated to the degradation of hemicelluloses; the temperature range from 321°C to 401°C is accompanied by a loss of mass of 22.80%, which would be due to the degradation of cellulose. SEM images of the surface of raw coffee hulls, coffee hulls treated with caustic soda respectively clearly reveal gaps between the fibers. The results showed that the incorporation of coffee hulls fiber in LLDPE matrix might result in composites with suitable property application for various industrial fields; especially those that were mechanical features are crucial, such as the replacement of engineering plastics.

Effect of solid-state fungal fermentation on the non-volatiles content and volatiles composition of Coffea canephora (Robusta) coffee beans

In this study, the effects of fungal fermentation on green canephora coffee beans were evaluated by observing the changes to selected non-volatile parameters before roasting, and subsequently the volatile profile after roasting. Solid-state fermentation (SSF) by Aspergillus spp. and Mucor spp. on green canephora coffee beans was shown to modulate the contents of free sugars, free amino acids and polyphenolic compounds such as caffeoylquinic acids (CQAs). Significant strain-specific differences were observed in the contents of aroma compounds after roasting. A significant increase in pyrazines was observed in the Aspergillus oryzae-fermented samples, while higher levels of furans were detected in the Mucor plumbeus-fermented samples. The present work shows that fungal fermentation of green canephora coffee beans is a potentially promising method for the modulation and improvement of coffee flavour and aroma.

Validation of a Quantitative Proton Nuclear Magnetic Resonance Spectroscopic Screening Method for Coffee Quality and Authenticity (NMR Coffee Screener).

Monitoring coffee quality as a means of detecting and preventing economically motivated fraud is an important aspect of international commerce today. Therefore, there is a compelling need for rapid high throughput validated analytical techniques such as quantitative proton nuclear magnetic resonance (NMR) spectroscopy for screening and authenticity testing. For this reason, we sought to validate an 1H NMR spectroscopic method for the routine screening of coffee for quality and authenticity. A factorial experimental design was used to investigate the influence of the NMR device, extraction time, and nature of coffee on the content of caffeine, 16-O-methylcafestol (OMC), kahweol, furfuryl alcohol, and 5-hydroxymethylfurfural (HMF) in coffee. The method was successfully validated for specificity, selectivity, sensitivity, and linearity of detector response. The proposed method produced satisfactory precision for all analytes in roasted coffee, except for kahweol in canephora (robusta) coffee. The proposed validated method may be used for routine screening of roasted coffee for quality and authenticity control (i.e., arabica/robusta discrimination), as its applicability was demonstrated during the recent OPSON VIII Europol-Interpol operation on coffee fraud control.

Physico-chemical properties and sensory profile of Coffea canephora genotypes in high-altitudes

In Brazil, Coffea canephora coffee is generally cultivated in hot climate regions and at altitudes below 400 - 450 m. There is little information on C. canephora cultivation at higher altitudes. Thus, the objective of this work was to determine the physicochemical properties and to perform the sensorial analysis of 21 different Coffea canephora coffee genotypes, grown at 720 m altitude in the state of Espírito Santo, Brazil. The field experiment was implemented in 2011 at the Incaper, Experimental Farm of Venda Nova using randomized block design, with four replications, eight plants per plot and spacing of 3.0 x 1.0 m. Thirteen clones of the clonal cultivar Vitória Incaper 8142 (V1 to V13) and eight clones of the clonal cultivar Robustão Capixaba Emcapa 8141 (R1, R2, R3, R6, R7, R8, R9 and R10) were studied. Grain samples were obtained from the third harvest in 2016. The harvest was performed when more than 80% of the fruits were ripe (August) and the freshly harvested coffee was processed using the conventional terrace drying method (natural processing). After the coffee was dried and processed, the four replicates were of each treatment were combined for the physicochemical analyses. The physicochemical analyses were performed (total titratable acidity, pH at 25oC and 96oC), reducing, non-reducing and total sugars were determined, chlorogenic acid (5-CQA), trigonelline and caffeine levels were determined by HPLC using the external standard method. Chlorogenic acid contents were found in the range of 2.60 to 3.65%. Caffeine levels ranged from 2.06 to 2.89%. There was no statistical difference in the final scores of the sensory analysis of the C. canephora coffees and the average value was 77.44 points, the same score for high-quality/premium coffee. Cultivation of C. canephora at high altitudes can be promising to obtain higher quality coffees from C. canephora species.

Portable Electronic Nose for Discrimination of Indonesian Robusta Coffee Aroma with Varied Roasting Temperature Correlated with Gas Chromatography Mass Spectrometry

<p>The quality of coffee is strongly affected by its aroma, so that instrument for aroma testing is necessary especially for quality control. In this research, coffee aroma was tested using electronic nose and then correlated to gas chromatography-mass spectrometry (GC-MS). The green beans of robusta coffee (<em>coffee canephora </em>var.<em>robusta</em>) originated from Sumatra was used as a testing sample. The roasting temperature was varied to be 180 °C, 195 °C, and 210 °C, while the roasting time was set to be constant at 20 minutes. After the roasting process, the coffee beans were grounded using a coffee grinder. The feature of the response signal for each gas sensors of the electronic nose to ground coffee aroma, was extracted using two methods; i.e. gradient multiplied by signal peak and average value. The principle component analysis (PCA) was applied to discriminate the aroma of ground coffee with varied roasting temperature. The scoreplot of PCA analysis shows a clear discrimination of each coffee aroma, produced by different roasting temperature. From the GCMS analysis, it is clearly confirmed that more aromatic compounds detected when the roasting temperature increase. It is correlated with the discrimination result using electronic nose. The loading plot interpretation provides information that TGS822 and TGS826 are the most affecting sensors for discrimination of coffee aroma with varied roasting temperature. In the future, the electronic nose is potentially applied in coffee industry for quality control during process.</p>

Compatibility Test and Agronomic Performance of Coffee Genotypes (Coffea canephora Pierre ex Froehner) in the State of Rondônia, Brazil

The objective of this work was to evaluate the degree of compatibility and agronomic performance in clonal genotypes of canephora coffee plants (Coffea canephora ex Froehner) for cultivation in the state of Rondônia, Brazil. The study was conducted with nine genotypes with three replications of Coffea canephora Arranged in the field: UFRO-60; UFRO-31; UFRO-61; UFRO-25; UFRO-03; UFRO-08; UFRO-21; UFRO-05 and UFRO-138 In adulthood and in two years of harvest (2013/2014 and 2014/2015). We evaluated: productivity, profitability, conversion index fruit cherry/grain benefited, mass of one hundred grains benefited, average diameter of the fruits, number of rosettes per branch, average distance between rosettes and number of fruits per rosette. Additionally, the degree of compatibility between the clones of clonal. The genotypes of Coffea canephora with the best agronomic performances evaluated for the edafoclimatic conditions of the State of Rondônia in this study were UFRO-08, UFRO-25, UFRO-03 and UFRO-138. According to the compatibility tests, the sequence of correct disposition in the field of Coffea canephora among the genotypes studied in this study are: UFRO-138; UFRO-31; UFRO-25; UFRO-08; UFRO-60; UFRO-21; UFRO-61; UFRO-03 and; UFRO-05. Close to 74% of the tests Were and self-pollination tests resulted in low fruiting, evidencing the characteristic of self-incompatibility.

Spacial Variability of Balanced Indexes of Kenworthy(BIK) for Macro and Micronutrients on the Coffee Canephora

Spacial Variability of Balanced Indexes of Kenworthy(BIK) for Macro and Micronutrients on the Coffee Canephora

Sensory characterization and acceptance of coffee brews of C. arabica and C. canephora blended with steamed defective coffee.

Steam treatment has been reported as an alternative to improve the cup quality of coffee; in this research, it was applied to C. canephora defective coffee. The aim of the study was to evaluate the sensory perception of steamed defective C. canephora coffee (SDC) in roasted coffee blends, by Flash Profile and acceptance tests. SDC was produced by steam treatment (5 bar, 16 min) and a standardized roasting process was applied to all coffees. Four samples were prepared as follows: AB (100% C. arabica), CB (100% C. canephora), ASDB and CSDB, both blends with 50% of SDC and C. arabica or C. canephora, respectively. Coffee brews were prepared through percolation (50 g coffee/500 mL water at 92 °C). Coffee species were more relevant in sensory discrimination of the brews than SDC addition. AB and ASDB were characterized as having brown color, fruity/herbal/green bean aroma and coffee/residual coffee flavor. CB and CSDB were described as viscous, with foam, black color, bitter taste, and aroma/taste related to the roasting process. With SDC addition, typical sensory characteristics of each species were maintained, but the intensity of the attributes was reduced. Coffee brews blends with 50% SDC C. canephora are well accepted.

Adaptation to Long-Term Rainfall Variability for Robusta Coffee Cultivation in Brazilian Southeast

Coffee is one of the world most traded agricultural commodities. Currently, a lot of attention has been on Robusta coffee (Coffea canephora Pierre ex A. Froehner) because it seems to evidence a greater tolerance to extreme climatic events than Arabica coffee (C. arabica L.). Despite this, only a few works have been developed aimed at discriminating the climatic vulnerability in regions which prioritize robust coffee production. The aim of this work was to analyze historical climatic variables in space and time for the characterization of climatic vulnerability of micro-regions, in search of mitigation and adaptation, which might support the improvement of production systems of C. canephora coffee trees. The case study was carried out for one of the largest production regions of Robusta coffee of the world, in Brazil, geographically located between the 39°38' and 41°50' West longitude meridians and the 17°52' and 21°19' South latitude parallels. The vulnerability was characterized by the spatial and temporal variation of rainfall and rainfall seasonal pattern (based on 30 years of historical data), elements of climatic water balance, elevation and area planted with Robusta coffee. The choice of mitigation and adaptation were based on widely validated criteria. Overall, the results show that the vulnerability of Robusta coffee is related to low index of rainfall, the rainfall seasonability and the water deficiency. In the studied region, there is approximately 42% of some type of water vulnerability during the year, with a severe to medium scale; this vulnerability is very pronounced in regions farther away from the coast of the Atlantic Ocean, since for a year approximately 92% of them are water deficient. In addition, the data show that this distance from the ocean implies a reduction of 75% in the phases of water surplus not only. The strategies of greater potential for adaptation and mitigation are related to the planting of improved genotypes, utilization of polycultures systems, increasing plant density, the implementation of irrigation systems and the management of spontaneous plants.

UHPLC-PDA-ESI-TOF/MS metabolic profiling and antioxidant capacity of arabica and robusta coffee silverskin: Antioxidants vs phytotoxins

A deeper knowledge of the chemical composition of coffee silverskin (CS) is needed due to the growing interest in its use as a food additive or an ingredient of dietary supplements. Accordingly, the aim of this paper was to investigate the metabolic profile of aqueous extracts of two varieties of CS, Coffee arabica (CS-A), Coffee canephora var. robusta (CS-R) and of a blend of the two (CS-b) and to compare it to the profile of Coffee arabica green coffee (GC). Chlorogenic acids, caffeine, furokauranes, and atractyligenins, phytotoxins not previously detected in CS, were either identified or tentatively assigned. An unknown compound, presumably a carboxyatractyligenin glycoside was detected only in GC. Caffeine and chlorogenic acids were quantified while the content of furokauranes and atractyligens was estimated. GC and CS were also characterized in terms of total polyphenols and antioxidant capacity. Differences in the metabolites distribution, polyphenols and antioxidant capacity in GC and CS were detailed.

Effect of green coffee extract on rheological, physico-sensory and antioxidant properties of bread.

Green coffee extract, GCE (Coffee canephora) was used at 1.0, 1.5 and 2.0% levels for making bioactive rich bread. The processed GCE from the green coffee beans had 21.42% gallic acid equivalents (GAE) total polyphenols (TPP), 37.28% chlorogenic acid (CGA) and 92.73% radical scavenging activity (RSA), at 100ppm concentration of GCE and caffeine content (1.75%). Rheological, physico-sensory and antioxidant properties of GCE incorporated breads were analysed and compared with control bread. The results revealed not much significant change in the rheological characteristics of dough up to 1.5% level; an increase in bread volume; greenness of bread crumb and mostly unchanged textural characteristics of the bread with increased addition of GCE from 0 to 2.0%. Sensory evaluation showed that maximum level of incorporation of GCE without adverse effect on the overall quality of bread (especially taste) was at 1.5% level. The contents of TPP, RSA and CGA increased by 12, 6 and 42 times when compared to control bread and had the highest amount of 4-5 caffeoylquinic acid.

Water sensitive sample for determination of drops spectrum in spraying in coffee canephora

The objective of this study was to determine the minimum number of water sensitive paper cards to be sampled in an experiment involving different spray nozzles and parts of conilon coffee. The experimental design was completely randomized in a factorial 2 x 2 x 2 (2 spray nozzles, 2 side spray, one in the direction of traversal of the spray and the other in the opposite direction; 2 Application heights in the plant, the lower half and the upper half), with 4 replicates. Each of the 24 experimental units consisted of 48 water sensitive paper cards. Four reproductive branches were selected, two branches belonging side of the sprayer to the pathway and the other two branches facing the opposite side of the spray traversal. They were established 24 water sensitive paper labels at the bottom and 24 on top of the plant, totaling 48 water sensitive paper. The average DMV, DMN, <100 and AR were significantly higher in the upper half of the plant on the same side of the spraying operation, regardless of the tip used. Using the tip JA-2 the lower side of the plant showed a mean VMD values, DMN, <100 AR and smaller than the upper half. The variances between DMV, DMN and RA were homogeneous. The number of labels per nine plant is indicated, since the greater the half-value widths (4.6 and 8%), the more homogeneous the number of labels per plant, independent of the variable, state and position of labels.

Climate-based statistical regression models for crop yield forecasting of coffee in humid tropical Kerala, India.

A study on the variability of coffee yield of both Coffea arabica and Coffea canephora as influenced by climate parameters (rainfall (RF), maximum temperature (Tmax), minimum temperature (Tmin), and mean relative humidity (RH)) was undertaken at Regional Coffee Research Station, Chundale, Wayanad, Kerala State, India. The result on the coffee yield data of 30years (1980 to 2009) revealed that the yield of coffee is fluctuating with the variations in climatic parameters. Among the species, productivity was higher for C. canephora coffee than C. arabica in most of the years. Maximum yield of C. canephora (2040kgha-1) was recorded in 2003-2004 and there was declining trend of yield noticed in the recent years. Similarly, the maximum yield of C. arabica (1745kgha-1) was recorded in 1988-1989 and decreased yield was noticed in the subsequent years till 1997-1998 due to year to year variability in climate. The highest correlation coefficient was found between the yield of C. arabica coffee and maximum temperature during January (0.7) and between C. arabica coffee yield and RH during July (0.4). Yield of C. canephora coffee had highest correlation with maximum temperature, RH and rainfall during February. Statistical regression model between selected climatic parameters and yield of C. arabica and C. canephora coffee was developed to forecast the yield of coffee in Wayanad district in Kerala. The model was validated for years 2010, 2011, and 2012 with the coffee yield data obtained during the years and the prediction was found to be good.

Soil organic carbon stocks under coffee agroforestry systems and coffee monoculture in Uganda

Coffee agroforestry systems (CAS) are considered as a climate change mitigation option through carbon sequestration. However, most studies on CAS have concentrated on management and productivity of the coffee plants with little known about the soil organic carbon (SOC) stocks. We conducted a study to quantify and compare the SOC stocks among Coffea arabica L. (Arabica coffee), Coffee canephora Pierre ex Froehn (Robusta coffee) agroforestry systems and Coffee monoculture (coffee monocrops) in Uganda. Soil samples were collected at 0–15cm and 15–30cm and tested using routine soil testing procedures. We found that there was higher SOC under CAS than coffee monocrops. When intercropped with non- fruit tree species, Robusta CAS produced higher SOC (57.564tC/ha) compared to the Arabica CAS (54.543tC/ha). In contrast, Arabica CAS stored more SOC (54.01tC/ha) compared to Robusta CAS (49.635tC/Kg) when intercropped with fruit trees like Artocarpus heterophyllus Lam. and Mangifera indica L. Under the coffee monocrop systems, Robusta coffee sequestered 4.86tC/ha more SOC than Arabica coffee. The study showed that a farmer growing Robusta coffee intercropped with non-fruit trees is likely to benefit more from soil carbon credits than a farmer growing Arabica coffee with the same trees. Farmers growing Arabica coffee would sequester more carbon if intercropped with fruit trees. There is need for policy incentives that encourage the planting and maintenance of shade trees in coffee plantations for the benefit of carbon sequestration.

Spatial variability of the productivity and the nutritional condition of coffee canephora

Utilizing precision farming techniques along with the Diagnosis and Recommendation Integrated System (DRIS) allows crop management to be improved, thereby making it possible to better control plant nutrition and to assist in reducing fertilizer expenditures. This study aimed to evaluate the spatial variability of the nutritional status of conilon coffee (Coffea canephora), using the Nutritional Balance index (NBI). 140 points were georeferenced within a coffee crop, each sampling point contained five plants. Leaf samples were analyzed in order to determine levels of N, P, K, Ca, Mg, S, Fe, B, Zn, Mn and Cu. The crop showed itself to have a nutritional imbalance, as shown by the deficiency and excess variation of some nutrients in the crop. The nutritional balance index (NBI) was not correlated with productivity (Prod), indicating that, when the crop has a high nutritional imbalance IBN is not a good tool for establishing nutritional standards for conilon coffee.

Spatial estimation of foliar phosphorus in different species of the genus Coffea based on soil properties

Information underlying analyses of coffee fertilization systems should consider both the soil and the nutritional status of plants. This study investigated the spatial relationship between phosphorus (P) levels in coffee plant tissues and soil chemical and physical properties. The study was performed using two arabica and one canephora coffee variety. Sampling grids were established in the areas, and the points georeferenced. The assessed properties of the soil were levels of available phosphorus (P-Mehlich), remaining phosphorus (P-rem) and particle size, and of the plant tissue, phosphorus levels (foliar P). The data were subjected to descriptive statistical analysis, correlation analysis, cluster analysis, and probability tests. Geostatistical and trend analyses were only performed for pairs of variables with significant linear correlation. The spatial variability for foliar P content was high for the variety Catuai and medium for the other evaluated plants. Unlike P-Mehlich, the variability in P-rem of the soil indicated the nutritional status of this nutrient in the plant.

Identification markers based on fatty acid composition to differentiate between roasted Arabica and Canephora (Robusta) coffee varieties in mixtures

Commercial coffee is available as a mixture of two varieties of coffee beans, namely Arabica, which is more expensive, and Canephora (Robusta), less expensive. To assess the correspondence between the composition indicated on the label and the real composition of commercially available coffee, it would be desirable to be able to differentiate between the two varieties. This would also help to avoid any possible commercial frauds. This work identifies parameters based on the fatty acid composition to differentiate between Arabica and Canephora coffee in a mixture. Total monounsaturated fatty acids (ΣMUFA), linolenic acid (cis18:3n–3) concentration, the 18:0/cis18:1n–9 ratio, and the ΣMUFA/ΣSFA ratio could be used to determine the relative amounts of Arabica and Canephora in a coffee blend.

Evaluation of the chemical and sensory characteristics of Coffea canephora Pierre and Coffea arabica L. blends

The coffee blend of C. arabica and C. canephora species, made by roasting with the strategy of uniting the sensory characteristics of these prominent coffee are called blends. Considering the diversity of coffees that can be obtained, depending on the type of processing, in the preparation of the blends is important to consider the correct proportion of coffee to ensure both the quality of the final product. The objective of the present work is to analyze blends in different proportions of the species C. canephora and C. arabica, by sensory and chemical evaluations. Data were subjected to analysis of variance and regression analysis later. Significant differences were detected for all variables chemical analysis and sensory attributes of blends with higher proportions of coffee canephora, observing the change in attributes fragrance, aroma and acidity and changes in attributes bitterness and body.

Analysis of Cutting Growth Characteristics in Robusta Coffee(Coffea canephora Pierre.)

Development of Robusta coffee clones needs special characteristics for rootstock. This research was aimed to study the characteristics of cutting growth of Robusta coffee as influenced by genetic factor. The research was conducted at Indonesian Coffee and Cocoa Research Institute using 269 progenies originated from reciprocal crossing populations among three parentals, namely BP 409, BP 961, and Q 121. BP 308 an easy cutting-propagated genotype was used as control. The research was arranged in three replications of randomized completely block design with 10 cuttings per replication. Each cutting was single planted in plastic polybag of 15 cm x 25 cm without any growth-regulator treatment. Cluster analysis procedure showed root growth characteristics which could be divided into three groups namely easy (85.3%, 3.82 and 6.68 cm), moderate (57.6%, 1.73 and 4.01 cm) and difficult (25.1%, 0.58 dan 1.44 cm) based on proportion of rooted cuttings, number of primary root and length of root, respectively. On the other side, growth of sprout showed good homogenous characteristic, mainly indicated by proportion of sprouted cuttings which generally achieved up to 98% in average. Study on shoot-root ratio of cuttings resulted in two groups of progenies, namely the first which tended to be dominant on sprout growth and the second which tended to balance their root and sprout growth. Based on proportion of sprouted cuttings which almost achieved up to 100% and various proportion of rooted cutting, it could be indicated that growth of cuttings was started and dominated by the growth of sprout. Key words: Coffee canephora, progeny, genetic variation, cutting, rooting, sprouting

An initial assessment of linkage disequilibrium (LD) in coffee trees: LD patterns in groups of Coffea canephora Pierre using microsatellite analysis

BackgroundA reciprocal recurrent selection program has been under way for the Coffea canephora coffee tree for approximately thirty years in the Ivory Coast. Association genetics would help to speed up this program by more rapidly selecting zones of interest in the genome. However, prior to any such studies, the linkage disequilibrium (LD) needs to be assessed between the markers on the genome. These data are essential for guiding association studies.ResultsThis article describes the first results of an LD assessment in a coffee tree species. Guinean and Congolese breeding populations of C. canephora have been used for this work, with the goal of identifying ways of using these populations in association genetics. We identified changes in the LD along the genome within the different C. canephora diversity groups. In the different diversity groups studied, the LD was variable. Some diversity groups displayed disequilibria over long distances (up to 25 cM), whereas others had disequilibria not exceeding 1 cM. We also discovered a fine structure within the Guinean group.ConclusionsGiven these results, association studies can be used within the species C. canephora. The coffee recurrent selection scheme being implemented in the Ivory Coast can thus be optimized. Lastly, our results could be used to improve C. arabica because one of its parents is closely related to C. canephora.