Green Coffee Research Articles

Boron Nutrition in Coffee Improves Drought Stress Resistance and, Together with Calcium, Improves Long-Term Productivity and Seed Composition

Coffee production around the world is under threat due to climate variability and change, and drought stress will increase in many coffee regions; nutrient management practices can enhance the adaptation capacity of coffee production. Considering that coffee is a crop sensitive to boron (B) deficiency, this research investigated how B nutrition improves resistance to drought stress in coffee under controlled conditions as well as how the interaction with calcium (Ca2+) influences productivity, seed composition, and soil fertility during a production cycle of 5 years. Under controlled conditions for seven months, coffee plants were submitted to water stress with and without B nutrition. In the field, the coffee plantation was exposed to two B rates (0.6 and 1.1 kg.ha−1-year−1) with a fixed calcium (Ca2+) rate and a control without Ca2+ and B. After 9 months of growth and seven months of water deficit, under controlled conditions, the application of B significantly (p < 0.05) reduced the negative effect of water stress on coffee growth. Under field conditions, after a production cycle of 5 years, the application of 0.6 kg B and 77 kg CaO. ha−1.year−1 yielded 14% more than the control without B and Ca2+. An increase in the B rate to 1.1 kg.ha−1.year−1 with the same Ca2+ rate increased the productivity significantly (p < 0.05) by 37% compared to the control. The B application also improved significantly (p < 0.05) the B content in the soil at 0–30 cm. The B treatments influenced the biochemical composition of the green coffee beans, with a significant (p < 0.05) inverse correlation between the B content of the green coffee beans and caffeine and unsaturated fatty acids (UFAs), mainly, oleic, linoleic, and linolenic acids, which are considered negative descriptors of the coffee quality.

Spectroscopic and microscopic characterization of humic acids from composts made by co-composting of green waste, spent coffee and OMWW sludge

ABSTRACT Due to its important role in the formation of humic acids (HA), improving lignin degradation during composting has usually been considered a challenge. One practice that could stimulate the biodegradation of this recalcitrant molecule is inoculation with exogenous lignolytic fungal strains. Two composts (C1) and (C2) from piles (H1) and (H2) were evaluated. H1 was the control pile and H2 was inoculated at maturity with Trametes trogii, resulting in a 35% increase in lignin degradation rate compared to H1. The aim of this study was to show the main effects of this increase on the humification process in the co-composting of green waste, coffee grounds and olive mill wastewater sludge (OMWWs). Microstructure of HA1 and HA2 extracted from C1 and C2, respectively, was also investigated by scanning electron microscopy (SEM) and SEM coupled with energy-dispersive X-ray spectroscopy (X-EDS). The results showed that there were several similarities between the compost samples tested. These included the mineral content, the degree of polymerization (PD)> 1 and the compact and rigid surface of the extracted HA. However, C2 was characterized by a higher humic content (HC), degree of polymerization (PD), humification index (HI) and percentage of humic acids (PHA) than C1. Carbon-13 nuclear magnetic resonance (13C-NMR) and Fourier transmission-infrared spectroscopy (FTIR) analysis showed that aliphatic groups such as hydroxyls, alcohols and carboxyls were predominant in both composts. SEM analysis in conjunction with X-EDS analysis of HA2 showed a higher proportion of carbon and potassium (18 and 7.93%) than in HA1 (14 and 0.95%).

Design of a traceability system for a coffee supply chain based on blockchain and machine learning

Purpose: This paper aims to develop a coffee supply chain traceability system based on Blockchain (BC) and Machine Learning (ML) with the aim of ensuring the quality of coffee beans production. BC functions to ensure supply chain performance, while the ML model ensures product quality.Design/methodology/approach: Smart Contracts will be built on the Ethereum Virtual Machine BC network based on Ethereum. The ML model to identify good and bad green coffee beans will be built using different YOLO algorithms, which will go through training and validation stages, namely using the k-fold cross validation method. The ML model algorithm is based on Convolutional Neural Network (CNN) using YOLOv5m, YOLOv6m and YOLOv7. The best model will be chosen based on the results of cross-validation with test data in the form of coffee image data that the model has never seen (unseen data). The whole process of building the ML model is done on the Google Collab Pro+ Virtual Machine.Findings: YOLOv5m outperformed the other models in both non-augmented and augmented training datasets, highlighting the proficiency of YOLOv5m in managing compact datasets and its resilience in the face of data augmentation, positioning it as a prime selection for quality discernment tasks within the realm of green coffee beans. The smart contracts offer an all-encompassing approach for user management, monitoring product status, and presenting traceability data within the framework of coffee plantation administration.Originality/value: This research contributes to the development of blockchain network as a solution to implement traceability systems along coffee supply chains in Indonesia. Moreover, it shows that while blockchain can ensure the process of production along the coffee supply to follow certain guidelines, machine learning can verify whether the product that was produced by utilizing BC is of high quality/acceptable.

Green Robusta Coffee Bean Extract (GRCBE) inhibits bone loss in wistar rat models of Lps P. gingivalis and NiTi wire-induced experimental periodontitis

Oral exposure to alloys frequently leads to negative reactions, both in the immediate area and across the body. The usage of coffee extracts is anticipated to enhance cellular function by counteracting the effects of pro-inflammatory signals that are involved in chronic inflammatory responses triggered by inflammatory agents like bacteria and metal ions. The objective is to develop a new approach using an extract obtained from Robusta coffee beans as an anti-inflammatory substance, which may have therapeutic benefits in preventing bone loss in Periodontitis Rat. The main cause is primarily attributed to the existence of metals and LPS P. gingivalis in the oral cavity. Methods. A randomized controlled trial was conducted, enroling 35 male Wistar rats that were divided into 7 groups and used as the experimental animals. Groups 1–4 consisted of rats that did not receive any therapy, while groups 5–7 comprised rats that were treated with GRCBE. The rats were subjected to decapitation after 14 days. The Green Robusta Coffee bean extract (GRCBE) was derived from the unprocessed green beans of Javanese Robusta coffee. We discovered in prior experimental experiments that GRCBE at a concentration of 500 mg/ml can inhibit the progression of periodontitis in rats. The substances used to cause inflammation and immune system impairment were NiTi wire and LPS P. gingivalis. Immunohistochemistry was used to assess the expressions of OCN, BMP2, and COX-2. Results. The simultaneous exposure of P. gingivalis lipopolysaccharide (LPS) and NiTi wire in rats led to an upregulation of OCN and BMP2 expression, while the expression of COX-2 reduced. The administration of GRCBE resulted in a steady drop in pro-inflammatory biomarkers, specifically OCN and BMP2, while the anti-inflammatory biomarker COX2 rose. In conclusion. In the field of dentistry, the coexistence of P. gingivalis LPS and metallic biomaterials can influence the occurrence of alveolar bone resorption in a rat model of periodontitis. GRCBE exhibits potential as an innovative approach for reducing periodontitis induced by the simultaneous activation of metal and LPS P. gingivalis. In this setting, it has the potential to be employed as an anti-inflammatory remedy.

Green Synthesis of Selenium Nanoparticles using Green Coffee Beans: An Optimization Study.

In this study, ultrasonication extraction of some bioactive compounds from green coffee beans was optimized with the response surface method using Box-Behnken experimental design. The best condition was selected as 90.90 W ultrasonic power, 33.63 min sonication time and 30 % solid concentration. The responses obtained under optimum conditions had TPC, DPPH and CUPRAC values identified as 6603.33±2025.94 ppm GAE, 9638.31±372.17 ppm TE and 98.83 mmol, respectively. Microwave-assisted selenium nanoparticle production was carried out using the extract obtained under optimized conditions. The produced selenium nanoparticles showed absorbance between 350-400 nm. The surface morphology and size of the nanoparticles were determined by transmission electron microscopy (TEM) and spherical nanoparticles of about 100 nm were produced. Functional groups affecting the reduction were determined by FTIR analysis. In addition, the produced selenium nanoparticles had amorphous (non-uniform) structure and could maintain their stability at high temperatures.

Content of Acidic Compounds in the Bean of Coffea arabica L., Produced in the Department of Cesar (Colombia), and Its Relationship with the Sensorial Attribute of Acidity

Cesar, a coffee-growing department in Colombia, has particular characteristics that favor the production of coffees differentiated by sensory profile, for which the acidity attribute stands out. The chemical composition and sensory quality of the coffee produced by 160 coffee growers during two production harvests (2021 and 2022) and processed by the wet method were evaluated to correlate the contents of the main acidic chemical compounds present in green coffee beans with the perceived acidity of the beverage. The chemical analysis of coffee samples utilized spectrophotometric methods and HPLC-DAD techniques. Lactic, 3,5-di-CQA and phosphoric acids were good discriminators of acidity classified as excellent; that is, with a score higher than 7.75 on the Specialty Coffee Association (SCA) scale, presenting the highest contents in the green coffee bean. There was a direct linear relationship between acidity and 3,5-di-CQA and 5-CQA and an inverse relationship between acidity and 3-CQA, 4-CQA and 4,5-CQA. These findings contribute to the understanding of the quality and chemistry of Colombian coffee.

The Effect of Chlorogenic Acid in Green Arabica Coffee Beans on the Activity of Staphylococcus aureus

Background: Gingivitis is a dental and oral health problem caused by the bacteria Staphylococcus aureus. This research utilized the antibacterial effect of the chlorogenic acid compound content of green Arabica coffee beans (Coffea arabica L.) on the activity of the Staphylococcus aureus bacteria. The aim of the research was to determine the effect of chlorogenic acid from green Arabica coffee beans and its inhibitory diameter on the activity of Staphylococcus aureus bacteria.
 Methods: The research method used was laboratory experimental with post-test only with a control group design. The research samples were green Arabica coffee bean extract with various concentrations of 25%, 50%, 75%, and 100%, which is compared to various concentrations of pure chlorogenic acid (95% Sigma-Aldrich). The chlorogenic acid content in the extract was analyzed with liquid chromatography LC-MS/MS. The large sample was determined using the Federer formula with a total sample size of 24 samples. The parameter measured was the diameter of the growth inhibition zone for Staphylococcus aureus bacteria. Data were analyzed statistically using One-way ANOVA and Post Hoc LSD, and the research results were shown in regression graphs.
 Results: The results of the analysis of chlorogenic acid content of green arabica coffee bean extract amounted to 4.29% The results of this study showed that the average diameter of the inhibition zone of green Arabica coffee bean extract with concentrations of 25%, 50%, 75% and 100% on the growth of Staphylococcus aureus bacteria was 7.65 ± 0.289 mm; 9.63 ± 0.550 mm, 10.50 ± 0.374 mm, and 12.75 ± 0.370 mm. Research shows that the higher the concentration of green Arabica coffee bean extract, the larger the diameter of the inhibition zone. 95% pure chlorogenic acid from Sigma-Aldrich displays an inhibition zone above 12.5%.
 Conclusion: Chlorogenic acid exerts a substantial inhibitory impact on the proliferation of Staphylococcus aureus bacteria.

High‐pressure processing‐assisted in‐situ extraction of caffeine, chlorogenic acid, phenolic content, and antioxidant properties of green coffee bean

AbstractThis research aimed to efficiently extract valuable bioactive compounds from green coffee beans (GCBs), meeting the rising demand for natural compounds in the pharmaceutical and food industries. The study sought to overcome the limitations of conventional extraction techniques, such as low efficiency, prolonged processing, and heat‐sensitive compound degradation, by employing an eco‐friendly solvent and high‐pressure assisted extraction. Experiments were conducted at different pressure levels (300, 400, and 500 MPa), treatment times (10, 20, and 30 min), and using water, ethanol, and their combination (1:1) as solvents. The study evaluated the impact of these variables on radical scavenging activity (RSA), caffeine content, chlorogenic acid (CGA) levels, total phenolic content (TPC), pH, cyclic voltammetry, and scanning electron microscopy (SEM) analysis. Results were compared with conventional extraction and untreated extracts. High‐pressure processing (HPP) significantly enhanced RSA, reaching a maximum of 94.872 ± 0.290%, except for ethanol extracts. CGA content decreased with increasing pressure, correlating with improved antioxidant activity. Caffeine content remained higher even at shorter treatment times (1.170 ± 0.131 mg/mL). The ethanolic extract at the lowest pressure and time yielded the highest TPC (74.130 ± 1.141 mg of GAE/mL). Importantly, pH showed no significant variations. SEM analysis revealed a denser microstructure in the residual green coffee powder. Voltammetric tests confirm potent antioxidant properties due to its polyphenolics oxidizing within the potential range. This study demonstrates HPP as an eco‐friendly method for extracting bioactive compounds from GCBs. It effectively addresses the limitations of conventional extraction techniques, offering a sustainable and efficient alternative.Practical applicationsHigh‐pressure‐assisted extraction is a novel method of extracting bioactives from natural products. The current study proposes the innovative approach to optimize the processing parameters for extracting the bioactives (total phenols, CGA, and caffeine) from the GCB under HPP with improved antioxidant properties. This greener approach of high‐pressure‐assisted extraction is an alternative method to conventional extraction. This can be achieved with limited time of extraction using water or ethanol:water as a prospective alternative solvent devoid of harmful chemicals to extract with higher natural antioxidant capacity. Also, extensive research on green coffee extracts has demonstrated that extracted bioactives find applications as functional ingredients, natural preservatives, and potential natural antioxidants in the pharmaceutical and food industries.

NIR Spectroscopy application to determine the carbohydrate and lipid content in green bean coffee

Coffee flavor is influenced by the chemical concentration including the carbohydrate and lipid content. Determination of the chemical content is still using the chemical method that spend time, expensive and destructive, then a suitable method which is fast and non destructive is required especially to fulfill the needs of coffee industries. This study aimed to apply NIRS method to determine the carbohydrate and lipid content from Indonesia green bean coffee from several origin to increase the data distribution, NIR wave of 1000-2500 nm, followed by determination of the carbohydrate and lipid content using chemical method. After that, NIR data pretreatment using multiple scatter correction (MSC), first and second derivative of savitzky golay, normalization and the combinations then calibrate both the spectra and chemical data by Partial Least Square (PLS) method. Result showed that NIR spectroscopy can be used to determine the carbohydrate and lipid content in green bean coffee could be seen by the high coefficient correlation, RPD and consistency value, while the CV is lower than 2.

The effect of variations in coffee and tiwai plants as drink products on blood lipid profiles and hematological indices

Plants or spices can be processed into herbal drinks as an alternative to traditional medicine. Using existing local resources, it is possible to produce functional food in the form of drinks. Tiwai coffee (TC) is a drink made by mixing Tiwai onion powder (TP) with coffee powder (CP), sugar, and salt. Therefore, this research aims to determine the effect of administering TC, ground coffee, green coffee (GC), TP, and instant Tiwai (IT) on lipid profiles of cholesterol, LDL, HDL, and triglycerides, hematological indices of Hb, erythrocytes (RBC), leukocytes (WBC), and hematocrit (HCT), glucose, heart rate, and body temperature in mice. Furthermore, a post-test-only control group design was applied with six treatment types and seven replications. The data were analysed using ANOVA and once a significant difference was discovered, the Tukey’s with a 5% level was subsequently conducted. The administered products had a significant effect only on HDL, TG, WBCs, and body temperature, excluding other parameters. In general, it is best to give green coffee. In general, the best treatment is giving green coffee, especially when increasing immunity as indicated by the lowest WBCs value.

Machine learning-driven hyperspectral imaging for non-destructive origin verification of green coffee beans across continents, countries, and regions

Machine learning-driven hyperspectral imaging for non-destructive origin verification of green coffee beans across continents, countries, and regions

Green robusta coffee and its hepatoprotective effect on ALT levels of white mice induced with Monosodium Glutamate

Background of the study: Liver injury or damage to liver function, also known as hepatotoxicity, can occur due to various reasons, including chemical substances. Monosodium Glutamate (MSG) is one such chemical that can cause liver damage if consumed in large amounts for a prolonged period. This study aimed to determine the effect of green Robusta Coffee extract on the alanine aminotransferase (ALT) levels of white mice induced with MSG. Material and methods: This research study used 24 male white mice (Rattus norvegicus) divided into three groups. The negative control group (C-) was given nothing, the positive control group (C+) was given MSG at a dosage of 5 mg/g/day, and the experimental group (E) was given MSG at a dosage of 5 mg/g/day and green Robusta Coffee extract at a dosage of 250 mg/kg/day for 14 days. Results: On the 15th day, blood was drawn from all three groups to measure ALT levels. The ALT levels were then analyzed using SPSS statistics. The study found a significant increase in ALT levels in the C+ group compared to the C- group (P<0.05). However, there was no significant increase or decrease in ALT levels between the experimental group (E) and the C- and C+ groups (P>0.05). Conclusion: The study concluded that MSG induction of 5 mg/g/day for 14 days significantly increased the ALT levels of white mice. However, giving green Robusta Coffee (Coffea canephora) extract at a dosage of 250 mg/kg/day did not have a significant effect on the increased ALT enzyme levels of white mice induced with MSG at a dosage of 5 mg/g/day for 14 days.

Tea and coffee consumption impact on the non-alcoholic fatty liver disease: a systematic review and meta-analysis

Introduction: Non-alcoholic fatty liver disease (NAFLD) is diagnosed when≥5–10% of hepatocytes display macroscopic steatosis in the absence of other etiologies of liver disease. Consumption of coffee or tea or both may decrease the risk of NAFLD, as recommended by studies of liver enzymes. Methods: The required data was collected from different databases such as EMBASE, Cochrane Central Register of Controlled Trials (CENTRAL), PubMed, and Web of Science as well as the database inception to July 2021. In addition, pooled mean difference and 95% confidence intervals (CIs) were considered in the random effects model. Results: Of the total collected 218 articles, 8 met our inclusion criteria to be involved in the meta-analysis. Four studies assessed green tea and one study assessed sour tea consumption in NAFLD patients. Three studies assessed coffee use. All studies have shown an inverse correlation of coffee intake with elevated serum enzyme levels. Based on the meta-analysis outcome, the mean alanine aminotransferase (ALT) in the intervention group was measured as 12.50 points less than that of the control group. The mean aspartate aminotransferase (AST) of the intervention group was 9.23 points lower than that of the control group (P value<0.001). Conclusion: There is increasing evidence that steadily revealed an opposite relationship between the consumption amount of green tea and coffee and the risk of liver diseases. This meta-analysis supports the protective role of the mentioned beverages in patients suffering from NAFLD.

Evaluation of multiscale mechanisms of ultrasound-assisted extraction from porous plant materials: Experiment and modeling on this intensified process

Ultrasound-assisted extraction (UAE) is an intensified mass transfer process, which can utilize natural resources effectively, but still lacks detailed mechanisms for multiscale effects. This study investigates the mass transfer mechanisms of UAE combined with material’s pore structure at multiscale. Porous material was prepared by roasting green coffee beans (GCB) at 120 °C (RCB120) and 180 °C (RCB180), and their UAE efficiency for phytochemicals (caffeine, trigonelline, chlorogenic acid, caffeic acid) were evaluated by experiment and modeling. Besides, the physicochemical properties, mass transfer kinetics, and multi-physical field simulation were studied. Results indicated that positive synergy effects on extraction existed between ultrasound and material’s pore structure. Higher mass transfer coefficients of UAE (GCB 0.16 min−1, RCB120 0.38 min−1, RCB180 0.46 min−1) was achieved with higher total porosity (4.47 %, 9.17 %, 13.52 %) and connected porosity (0 %, 3.79 %, 5.98 %). Moreover, simulation results revealed that micro acoustic streaming and pressure difference around particles were the main driving force for enhancing mass transfer, and the velocity (0.29–0.36 m/s) increased with power density (0.64–1.01 W/mL). The microscale model proved that increased yield from UAE-RCB was attributed to internal convection diffusion within particles. This study exploited a novel benefit of ultrasound on extraction and inspired its future application in non-thermal food processing.

Gas chromatography-mass spectrometry analysis of fatty acids in healthy and Aspergillus niger MH078571.1-infected Arabica coffee beans.

The organic composition of Arabica coffee beans, particularly fatty acids, significantly influences their overall quality. After measuring its composition of fatty acids, it contained a high percentage of saturated fatty acids (SFA), including caprylic, lauric, myristic, palmitic, margaric, fat, and orchid. Moreover, the sample contained unsaturated fatty acids (USFA), namely palmitoleic acid (C16:1), oleic acid (C18:1), linoleic acid (C18:2), and alpha-linoleic acid (C18:3). Coffee beans are susceptible to infection by fungi during storage, the development of which has adverse effects on the beans. The present study aimed to examine the impact of Aspergillus niger MH078571.1 infection on the diversity and abundance of fatty acids in green Arabica coffee beans. The impact of Aspergillus niger on the consumption of fatty acids in Arabica coffee beans was assessed. The findings of the study indicate that the duration of storage had a significant impact on the levels of fatty acids, specifically miristic (C14:0), margaric (C17:0), and stearic (C18:0), which increased as the storage period and temperature increased. Conversely, the percentage of oleic acid decreased under these conditions. This trend was observed across different storage temperatures (0, 8, and 25°C) in untreated coffee beans affected by fungal activity.

Volatile Metabolite Profiles of Robusta Green Bean Coffee From Different Geographical Origins in West Java and Their Correlation With Temperature, Rainfall, and Altitudes Using SPME GC‐MS–Based Metabolomics

The chemical composition, including volatile metabolites of green coffee beans, is influenced by geographic origin. The aim of this study was to reveal the volatile metabolite profile of a single variety of Robusta green bean coffee from five major plantation regions in West Java and to correlate these profiles with temperature, rainfall, and altitude. By using solid phase micro extractions and gas chromatography‐mass spectrometry, 143 different volatile compounds were detected, with aromatic hydrocarbon, alcohols, monoterpene, pyrazines, sesquiterpenes, carboxylic acids, and terpene the most dominant. Principal component analysis (PCA) indicated 64.3% variability, showing that the metabolite profile of Robusta green coffee from the Bogor region was distinctly different from those in Ciamis, Kuningan, Sumedang, and Tasikmalaya, which were more similar to each other. Metabolites such as benzaldehyde, isovaleric acid, toluene, diisobutyl succinate, 1‐heptene, 4‐dodecene, caffeine, acetic acid, and methyl benzoate were identified as key discriminants, with a VIP score greater than 1.5. Temperature increases were linked to higher levels of isovaleric acid, diisobutyl succinate, 4‐dodecene, toluene, and acetic acid, while other discriminant metabolites declined. Increased rainfall was associated with higher levels of benzaldehyde, 1‐heptene, caffeine, and methyl benzoate, but lower levels of the other discriminants. Altitude had a positive correlation with methyl benzoate and 1‐heptene, and a negative correlation with isovaleric acid and 4‐dodecene, with weaker correlations for other compounds. In summary, Robusta green coffee beans from different regions of West Java can be distinguished by their volatile metabolites. Bogor green coffee beans had higher levels of benzaldehyde, 1‐heptene, caffeine, and methyl benzoate, Kuningan beans had more diisobutyl succinate and 4‐dodecene, Ciamis beans had higher levels of isovaleric acid, diisobutyl succinate, and 4‐dodecene, while Sumedang and Tasikmalaya beans were similar, with higher levels of isovaleric acid, diisobutyl succinate, 4‐dodecene, toluene, and acetic acid. This difference is related to the climatic factors of temperature and rainfall, as well as the altitude at which Robusta coffee is grown.

Coffee arabica-derived copper nanoparticles: A potent larvicidal agent against Aedes aegypti mosquitoes

Mosquito-borne diseases, such as those transmitted by Aedes aegypti mosquitoes, are a major public health concern. This study examined the larvicidal activity of Coffee arabica-mediated copper nanoparticles (CuNPs) against Aedes aegypti mosquito larvae. CuNPs were synthesized from Coffee arabica extract and characterized using advanced techniques such as UV spectroscopy, FTIR, and X-ray diffraction. The extract contained bioactive compounds with antioxidant properties. Green coffee had higher total phenolic content (TPC) and total flavonoid capacity (TFC) than roasted coffee. Green coffee extract exhibited stronger antioxidant activity and lower IC50 values compared to roasted coffee extract. The larvicidal effects of green and roasted Coffee arabica extracts were assessed. Green Coffee arabica had LC50 and LC90 concentrations of 124.5 ppm and 456.5 ppm, respectively, while roasted Coffee arabica had concentrations of 73.5 ppm and 371.5 ppm. CuNPs at concentrations of 2 to 100 ppm resulted in LC50 and LC90 concentrations of 5.796 ppm and 36.595 ppm. The synthesized CuNPs demonstrated concentration-dependent mortality, with lower LC50 values compared to coffee extracts alone. Histological analysis showed tissue degradation in treated larvae, particularly in the head region. Copper nanoparticles had a detrimental effect on Artemia salina larvae, with higher concentrations leading to increased mortality. The LC50 and LC90 values for Artemia salina were determined as 344.3 ppm and 1073.2 ppm, respectively. Overall, Coffee arabica-mediated copper nanoparticles displayed potent larvicidal activity against Aedes aegypti mosquitoes, indicating their potential use in eco-friendly mosquito control strategies.

Highly sensitive and selective electrochemical detection of caffeine, theophylline and guaiacol in green tea, green coffee, coffee, and tea extracts using a SnS2 nanoflake-modified electrode

Tin(iv) sulfide (SnS2) nanoflakes modified glassy carbon electrode was utilized for the electrochemical detection of caffine, theophylline and guaiacol. This study was carried out using commercially available samples of green tea, green coffee, tea and coffee extracts.

Bioactive Diterpenes and Serotonin Amides in Cold-Pressed Green Coffee Oil (Coffea arabica L.)

Cold pressing is an environment-friendly mechanical extraction for oils from seeds. In this work, cold-pressed green Arabica coffee oil was investigated related to the influence of the pressing variables (preheating, exit diameter, screw speed, and particle size) on the chemical oil composition, mainly on the diterpenes and, for the first time in the scientific literature, on the content of serotonin amides (β N-alkanoyl-5-hydroxytryptamides (Cn-5HT)). The oil yield from screw pressing varied from 2.65 to 6.27%, with major yields obtained as the size of the particle and temperature increased. Soxhlet extraction produced 9.46 ± 0.04% of oil. The fatty acid content of the oils varied from 32.79 to 33.49% and showed no significant difference among the different pressing conditions. The amount of the diterpenes kahweol and cafestol ranged from 13.33 to 16.72 mg g-1 and 37.11 to 47.14 mg g-1 of oil, respectively, summing 50.44 to 63.86 mg g-1 of diterpenes. The total content of Cn-5HTs ranged from 307.92 to 1716.52 µg g-1, being 114.42 to 577.37 µg g-1 for arachidic acid-5-hydroxytryptamide, (C20-5HT) and 193.50 to 1068.08 µg g-1 for behenic acid-5-hydroxytryptamide (C22-5HT) in oil, the most abundant in coffee bean. From the 16 cold press treatments, six conditions showed significant amounts of these compounds. Aspects related to the biological activity and relevance of coffee lipid diterpenes and Cn-5HTs are discussed.

Insight into the effects of environmental variables on the physicochemical characteristics and biochemical composition of green Arabica coffee

Insight into the effects of environmental variables on the physicochemical characteristics and biochemical composition of green Arabica coffee