Coffee Beans Research Articles

Study of decaffeination and business risk feasibility: Arabica and Robusta Arjuno coffee beans by anaerobic fermentation using Rhizopus oligosporus

Study of decaffeination and business risk feasibility: Arabica and Robusta Arjuno coffee beans by anaerobic fermentation using Rhizopus oligosporus

A modified QuEChERS method for the generic and rapid determination of pesticides and mycotoxins in raw coffee beans by liquid chromatography-quadrupole-time-of-flight mass spectrometry

A modified QuEChERS method for the generic and rapid determination of pesticides and mycotoxins in raw coffee beans by liquid chromatography-quadrupole-time-of-flight mass spectrometry

Genetic Variation in Jamaican Populations of the Coffee Berry Borer, Hypothenemus hampei.

The coffee berry borer (CBB) Hypothenemus hampei was first described in Africa in 1867 and has spread to all major coffee-producing regions worldwide, including Jamaica. Using long-read sequencing, we produced a new high-quality reference genome (172.7 Mb) for the Jamaican strain of the CBB, with 93% of the genome assembled into 14 scaffolds. Whole genome sequencing of pooled samples from different populations across Jamaica showed that the CBB harbors low levels of genetic diversity alongside an excess of low-frequency alleles, indicative of a recent genetic bottleneck. The analyses also showed a recent surge in the activity of transposable elements (TEs), particularly LINE/R1 and LTR/Gypsy elements, within CBB populations. Our findings offer first insights into the evolutionary genomics of CBB populations in Jamaica, highlighting the potential role of TEs in shaping the genome of this important pest species.

Product Development and Positioning Strategies for Seaclues Local Coffee

Seacules Coffee Shop uses psychographic, demographic, and behavioral factors to segment the market. Seaclues Coffee Shop's target market includes consumers between the ages of 18 and 45 who lead an active lifestyle and work as professionals or students. Seaclues Coffee Shop's goods are presented as premium coffee beverages. Seaclues serves high-quality coffee beans that have been roasted by a roaster. Coffee is served to customers with high quality services provided in a comfortable atmosphere. By implementing the right positioning strategy, Seaclues Coffee Shop can attract and retain the right customers, increase customer satisfaction, and build long-term loyalty. To respond to the dynamic market, Seaclues Coffee Shop has carried out product development by creating unique and high quality product variants. The quality of Seaclues coffee products comes from high quality coffee beans that go through a roasting process before being processed for serving. Seaclues Coffee Shop develops innovative and unique coffee products by utilizing spices. Accurate positioning and product development help Seaclues Coffee Shop create quality products that are different from competitors, which strengthens Seaclues Coffee Shop's presence in a competitive market.

Non-Invasive NIR Spectroscopy for Precise Water Content Determination in Sumatran Coffee Beans

Non-Invasive NIR Spectroscopy for Precise Water Content Determination in Sumatran Coffee Beans

ANALISIS RANTAI PASOK DAN RANCANG BANGUN SISTEM KETERTELUSURAN KOPI ROBUSTA BERBASIS ANDROID

Robusta coffee is the most widely cultivated coffee commodity in Indonesia. In the East Bolaang Mongondow Regency, the problem at the supplier level is limited market information, which makes the coffee beans' quality inconsistent, impacting the price and product quality image. This research aims to identify supply chain structure models and members, added value, and design a traceability system to support product quality validation. Robusta coffee supply chain participants and their interactions were identified at the Modayag coffee plantation in East Bolaang Mongondow. The data were collected through observations, interviews, and field studies. Supply chain analysis was performed using the Vorst method and the added value was calculated using the Hayami method. The traceability system design follows the system development lifecycle method. The findings indicate that the Robusta coffee supply chain in East Bolaang Mongondow Regency includes farmers, collector traders, processing plants, the retail industry, coffee roasteries, and consumers. Farmers profit from selling perfectly ripe wet coffee beans 42-43%, wet mixed coffee beans (8%), and dry mixed coffee beans 63-71%. A traceability system named Kinton was successfully developed and integrated with the Firebase database to store all information.

Microstructural Modification and Sorption Capacity of Green Coffee Beans

To enhance the pore structure of green coffee beans (GCB) and detect the sorption capacity and extraction characteristics of flavor compounds before roasting, this study employed several methods: hot air drying (HD), freeze-drying (FD), 3-levels short-time heating with puffing (SH1P, SH2P, and SH3P), and 3-levels microwave with puffing (MW45P, MW60P, and MW75P). These methods were applied to GCBs pre-soaked in water for different times. The effects of these treatments on color change, porosity, microstructure, citric acid sorption capacity, and caffeine and chlorogenic acid extraction yield were investigated. Results indicated that, except for GCBs treated with SH1P, SH2P, SH3P, and MW75P, all other modified GCBs showed minimal color change. GCBs treated with MW60P exhibited favorable pore structures. MW60P treatments significantly improved the extraction yield of caffeine and chlorogenic acid. Furthermore, the increased porosity and improved pore size distribution of GCB after MW60P resulted in a significant increase in the sorption of citric acid onto modified GCB. The rate of the sorption reaction followed the pseudo-first-order kinetics. In conclusion, MW60P are effective treatments for enhancing the microstructure of GCB, improving sorption capacity, and improving the extraction yield of flavor compounds.

Alternative Method for Glyphosate Determination in Unroasted Green Coffee Beans by Liquid Chromatography Tandem Mass Spectrometry (LC-MS/MS).

This research proposes an alternative method to detect and quantify glyphosate residues in unroasted green coffee beans by LC-MS/MS. The sample preparation was conducted without derivatization steps, with integrated cleanup, which improves the analytical method's frequency. Validation results were consistent with the requirements of the regulatory guidelines employed. Specificity, linearity (r2 = 0.9991), precision (RSD ≤ 9%), and recovery (92-112%) were ensured, with a satisfactory limit of quantification (LOQ = 0.48 mg kg-1). These data demonstrate that the method is suitable for monitoring glyphosate residues in unroasted coffee beans while offering simplicity and speed in sample preparation. The method was applied to analyze authentic unroasted coffee bean samples, in which two of them were contaminated with glyphosate (<LOQ). These results exhibit the importance of glyphosate monitoring in coffee samples and enhance that the method can be successfully implemented as a tool to guarantee food quality and safety.

Waste-Derived Caffeine for Green Synthesis of Rhenium Nanoparticles with Enhanced Catalytic Activity in the Hydrogenation of 4-Nitrophenol

Yearly, thousands of tons of wasted coffee grounds are produced according to high coffee consumption. Still, after the coffee brewing, wasted coffee grounds contain some amounts of caffeine (CAF). CAF, in turn, contains multiple O and N chelating atoms in its structure. These have a potential to be reductors for complexes of metals. In this context, within the present study, a set of CAF extracts derived from coffee beans and coffee grounds were obtained and then used for the one-step reduction of ReO4− ions with no additional toxic chemicals. Within this approach, CAF was applied as a secondary, green resource for the synthesis of unique rhenium nanoparticles (ReNPs) containing Re species at 0 and +6 oxidation states. The obtained ReNPs were identified and characterized with the use of X-ray powder diffraction (XRD) and high-resolution transmission electron microscopy (HRTEM). Further, the capping and stabilization of ReNPs by CAF were verified with the aid of Fourier transformation infrared spectroscopy (FT-IR). The so-obtained “green” ReNPs were then used as a homogenous catalyst in the catalytic hydrogenation of 4-nitrophenol (4-NP). This new nanomaterial revealed a superior catalytic activity, leading to the complete reduction of 4-NP to 4-aminophenol within 40–60 min with a first-order rate constant of 0.255 min−1.

Optimization and Study of the Enzymatic Aqueous Extraction of Coffee Beans and Its Residual Cake

ABSTRACT Agroindustrial processes have increasingly focused on sustainability and pressing coffee beans generates a waste known as the residual cake. This study evaluated the effects of aqueous enzymatic extraction with carbohydrases applied in coffee bean and its residual cake. Optimized conditions for enzymatic extraction were 75 min, pH 4.5 and 49°C (CB); 51 min, pH 5.0 and 46 °C(RC). The extracts obtained from aqueous enzymatic extraction, when compared to their respective control groups, showed statistically significant increases in the extraction of caffeine (0.32 ± 0.02 and 0.73 ± 0.10 g/100 g for CB RC, respectively) phenolic compounds (3.06 ± 0.30 and 3.85 ± 0.51 g/100 g, for CB and RC, respectively), oil content and improved antioxidant activity by the DPPH and ABTS methods (184.1 ± 2.5 for CB and 153.6 ± 8.4 µmolTrolox/g for RC). These results also showed the potential of the residual cake as a raw material for the production of extracts rich in bioactive compounds and the use of clean technology.

Qualitative and Quantitative Sex-Related Differences in the Perception of Single Molecules from Coffee Headspace.

One of the still-debated topics regarding the olfactory function concerns the presence or absence of sex-related differences in individuals. In this study, we checked for a relationship between the olfactory function of females and males and their ability to perceive single molecules, and researched how this can influence the intensity with which the complex odor formed by a set of single molecules is perceived. First, females and males were classified as normosmic or hyposmic based on the TDI olfactory score obtained using the Sniffin' Sticks test. Subsequently, the headspace of roasted coffee beans, as a complex olfactory stimulus, was broken down into single molecules by means of a chromatographic column; these were simultaneously conveyed to a mass spectrometer (for their subsequent classification) and to the human nose, which acts as a chemical sensor by means of an olfactometer port. The results obtained with this gas chromatography-olfactometry approach show both qualitative and quantitative differences between females and males, with females performing better than males. In addition, the odor intensity reported by females when sniffing pen #10, containing coffee aroma, is significantly higher than that reported by males. In conclusion, these data highlight that the human ability to perceive both single compounds and complex odors is strongly conditioned, not only by the olfactory function of individuals, but also by their sex.

Caffeine removal and compositions losses from whole Robusta coffee beans during conventional and ultrasound-assisted aqueous decaffeination

Whole Robusta coffee beans were decaffeinated using conventional aqueous extraction (CAE) and ultrasound-assisted aqueous extraction (UAAE). Changing of extraction water at time intervals to enhance caffeine removal efficiency is proposed as novel decaffeination technique. Kinetic modelling of caffeine content evolutions during CAE and UAAE, with and without water changing, was performed to confirm benefit of newly proposed technique. Losses of soluble carbohydrates, phenolics, sugars, flavonoids and organic acids from decaffeinated beans were investigated. Recycling of extraction water as way to recover lost compositions was tested. Water changing enhanced caffeine removal efficiency, especially in case of UAAE; caffeine could be removed by 98%. Kinetic model well described caffeine content evolutions (R2 = 0.99). This strategy nevertheless led to significant losses (p < 0.05) of bean compositions when compared to CAE. UAAE with water recycling could not help recover bean compositions, but drying and soaking beans in spent extraction water from second round of decaffeination significantly increased (p < 0.05) total soluble carbohydrates and phenolics contents.

Potential of the Colombian Coffee Collection as a Source of Genetic Resistance to Colletotrichum kahawae JM Waller PD Bridge

Coffee berry disease (CBD) is not present in the Americas and presents a potential risk for growing coffee. Therefore, Colombia, which has been in scientific cooperation with the Centro de Investigação de Ferrugens do Cafeeiro (CIFC) of Portugal for more than 30 years, has been evaluating the genetic resistance of nine populations of C. arabica to 13 isolates of Colletotrichum kahawae JM Waller and PD Bridge, which are diverse in terms of aggressiveness and geographical origin. The phenotypes observed in the interaction between C. arabica and C. kahawae were used to develop a statistically reliable scale (p-value ≥ 0.001) to categorize resistance in C. arabica into five classes, and this scale was used to classify the nine populations of C. arabica evaluated. The results allowed us to corroborate the potential of Timor Hybrid CIFC 1343 (TH CIFC 1343) as a source of genetic resistance to CBD and to identify new genetic sources not yet explored for the development of varieties in Colombia that may eventually mitigate the effects of CBD in the face of increasing rainfall events and minimum temperatures due to climate change, which can favor disease development. Additionally, the results suggest that the existence of races in the C. arabica–C. kahawae complex is probable, and a selection of genotypes was identified as a possible differential series of races in C. kahawae.

Chocolate toxicosis in pets

Chocolate ingestion is very common in pets, particularly dogs, but has also been reported in other animals including cats and rabbits. Most cases occur around Christmas and Easter, when large amounts of chocolate are often present in the home in the form of chocolate bars, snacks, confectionery, Easter eggs and chocolate figurines. Chocolate-covered raisins, nuts and coffee beans present an additional toxicological hazard in dogs. The type of chocolate is defined in law by the percentage of cocoa solids, with dark (plain) chocolate containing more than milk chocolate. The main toxic component of chocolate is theobromine, a methylxanthine, although caffeine, another methylxanthine, is also present. These cause central nervous system stimulation with cardiac and respiratory hyperactivity. Signs include gastrointestinal effects, excitability, hyperactivity, tachycardia, tremors, hypertension and hyperthermia. Signs of toxicosis generally occur within a few hours of ingestion. The mainstays of treatment are decontamination and supportive care with rehydration, control of central nervous system stimulation and arrhythmias as required. Most pets recover fully, and death is uncommon; however, prognosis is more guarded in pets with seizures or arrhythmias.

Kinetic modelling of Maillard reaction products and protein content during roasting of coffee beans

In this study, the effects of various roasting methods on the α–dicarbonyl compounds (α-DCs), melanoidins, crude proteins, and colour value of roasted coffee beans (Coffea arabica) were analysed. The concentration of α-DCs in the coffee samples significantly changed (p < 0.05) during roasting, while that of melanoidins increased with roasting time in all roasting methods regardless of temperature. Crude protein decreased as roasting time increased. Through kinetic modelling, pan roasting was found to increase the rate constant of α-DCs, melanoidins, and crude proteins by up to 62.6%, 9.3%, and 33.3%, respectively. Air frying was observed to decrease the activation energy of α-DCs, melanoidins, and crude proteins by up to 57.8%, 22.3%, and 12.6%, respectively. The pan roasting method was shown to minimise α-DCs by up to 15% during medium roasting of coffee beans.

In vitro Antioxidant Activity of 5-caffeoylquinic Acid and Ester Analogues

Background: Chlorogenic acid, an ester of caffeic acid with quinic acid, also known as 5- O-caffeoylquinic acid (5-CQA), is a ubiquitous plant constituent that is an important intermediate in lignin biosynthesis. In some cases, it occurs at surprisingly high levels in the leaves and fruits of certain higher plants, such as coffee beans. Due to its catechol moiety and an extended side chain conjugation, it easily forms a resonance-stabilised phenoxy radical, accounting for its powerful antioxidant potential. Objective: The objective of this work was to determine if the esterification and methylation of 5- CQA would enhance its antioxidant activity. Methods: Two 5-CQA derivatives were prepared for this study. Chlorogenic acid was esterified with methanol over Amberlite IR120-H to obtain methyl chlorogenate, while methyl 3',4´-dimethyl chlorogenate was prepared from 5-CQA by treatment with diazomethane. Spectroscopic methods confirmed the structure of these derivatives. Their antioxidant properties were tested to establish a relationship between structure and antioxidant activity. Results: Antioxidant activity results were generated for 5-CQA and its ester analogues using eight different methods. Depending on the method applied, results were expressed as IC50/MCE50 values or as equivalents of the applied standard (ascorbic acid and Trolox). Conclusion: In most of these tests, 5-CQA showed the highest antioxidant activity compared to its derivatives. Nevertheless, due to their hydrophobic characteristics, their ester analogues remain promising antioxidant candidates in emulsifying systems.

Harnessing the potential of electrospun TiO2 nanofibers and nanoparticles enriched with natural dyes: a path towards affordable aolutions for low-cost electronic devices

Abstract This study evaluates the morphological effects of TiO2 nanoparticles, nanofibers, and a bilayer configuration on electronic devices, such as Dye-Sensitized Solar Cells (DSSCs) and UV sensors. Cost-efficient natural dyes—curcumin, coffee beans, and banana peel—were used as sensitizers for nanomaterial films. TiO2 nanoparticles were synthesized using the sol–gel technique, while nanofibers were produced via electrospinning. Characterization techniques, including Scanning Electron Microscopy (SEM), Energy Dispersive x-ray Spectroscopy (EDS), and x-ray Diffraction (XRD), confirmed the formation and dimensions of the TiO2 nanostructures. UV–visible spectroscopy was used to determine the optical properties of the samples. TiO2 nanofibers and nanoparticles exhibited high surface-area-to-volume ratios, with nanofibers having a diameter of 20 nm and particles measuring 50 nm. A binder-free, low-temperature paste was prepared using TiO2 nanoparticles and nanofibers to develop thin films. The turmeric dye showed peak absorption at 470 nm with a band gap energy of 2.06 eV when loaded on a TiO2 bilayer film. This study aims to develop electronic devices that reduce costs and enhance performance by using low-cost, efficient, and economically viable dyes. TiO2 nanofiber and nanoparticle films show promise for cost-effective and high-performance electronic devices.

Metabolite profiles of green leaves and coffee beans as predictors of coffee sensory quality in Robusta (Coffea canephora) germplasm from the Democratic Republic of the Congo

Research on the chemical composition of coffee beans and its correlation with sensory quality is advancing, but the metabolites in coffee leaves have often been overlooked. This study investigated the metabolite profiles of roasted coffee, green beans, and coffee leaves from 39 C. canephora genotypes through LC-HRMS with an untargeted metabolomics approach. Our results showed that metabolite profiles of roasted coffee, green beans, and coffee leaves can be discriminated based on the coffee's sensory quality. The highest predictive power of coffee sensory quality was achieved with the metabolite profiles of the coffee leaves. Genotypes with varying genetic backgrounds could only be discriminated by the metabolite profiles of the coffee leaves. Metabolite marker compounds predictive of sensory quality were a putative quercetin derivate in green beans and likely physagulin E and argophyllin in coffee leaves. Estimated levels of caffeoylquinic acids, dicaffeoylquinic acids, and caffeoylquinic acid lactones were higher in roasted coffee with a lower sensory quality. These differences were not apparent in their respective green beans and coffee leaves. Overall, our study revealed the promising potential of the metabolite profile of coffee leaves as a predictive tool for coffee sensory quality and the genetic background of C. canephora.

Lipidomics reveals the effects of various processing parameters on the lipid composition and activity of roasted coffee oil

Lipids are an important part of the roasting and extraction of coffee, as they impart flavor and aroma to the coffee while it is roasting. Here, coffee oil was extracted from roasted coffee beans, and several ethanol extraction (EE), ultrasound extraction (UE), microwave extraction (ME), and ultrasonic-enzyme extraction (UME) treatments were performed. The oils from the UME group were better in terms of color, acid value, peroxide value, tocopherol content, and other indicators. Glycerolipids, glycerophospholipids, and sphingolipids were evaluated in the three groups via coffee oil analysis via quantitative lipidomics. The sphingolipid and glycerophospholipid metabolic pathways showed considerable lipid enrichment when the identified differential lipids were subjected to metabolic pathway enrichment. Coffee oils subjected to various processing techniques showed substantial changes, as determined by multivariate regression; significantly different lipids were identified as candidate biomarkers. The production of coffee goods can benefit from these new insights into the extraction and application of coffee oil.

Geographic origin characterization of Brazilian green coffee beans via untargeted metabolomics

Coffee is a widely popular beverage worldwide, known for its distinct sensory properties which are greatly affected by geographical origin. Herein, we performed an untargeted metabolomic evaluation of green coffee beans (n = 40) from four different regions in Brazil: Cerrado Mineiro, Sul de Minas, Caparaó, and Mogiana Paulista; by using UHPLC-HRMS (ultra-high performance liquid chromatography coupled with high-resolution mass spectrometry). The most significant metabolites responsible for coffee characterization were theobromine, zeatin, phenylacetaldehyde, 2-acetyl-1-pyrroline, chlorogenic acids, ferulic acid, p-coumaric acid, abscisic acid, and jasmonic acid. Our findings demonstrate that the green coffee cultivated in Cerrado Mineiro, the most valuable among the four samples evaluated, exhibits a unique and typical metabolite profile, setting it apart from the coffee beans grown in other regions. Finally, the findings reported may be relevant for coffee producers in the Cerrado Mineiro area, as they contribute to establishing a certificate of origin for their high-quality product.