Roasted Coffee Powder Research Articles

Novel authentication of African geographical coffee types (bean, roasted, powdered) by handheld NIR spectroscopic method

African coffee is among the best traded coffee types worldwide, and rapid identification of its geographical origin is very important when trading the commodity. The study was important because it used NIR techniques to geographically differentiate between various types of coffee and provide a supply chain traceability method to avoid fraud. In this study, geographic differentiation of African coffee types (bean, roasted, and powder) was achieved using handheld near-infrared spectroscopy and multivariant data processing. Five African countries were used as the origins for the collection of Robusta coffee. The samples were individually scanned at a wavelength of 740–1070 nm, and their spectra profiles were preprocessed with mean centering (MC), multiplicative scatter correction (MSC), and standard normal variate (SNV). Support vector machines (SVM), linear discriminant analysis (LDA), neural networks (NN), random forests (RF), and partial least square discriminate analysis (PLS-DA) were then used to develop a prediction model for African coffee types. The performance of the model was assessed using accuracy and F1-score. Proximate chemical composition was also conducted on the raw and roasted coffee types. The best classification algorithms were developed for the following coffee types: raw bean coffee, SD-PLSDA, and MC + SD-PLSDA. These models had an accuracy of 0.87 and an F1-score of 0.88. SNV + SD-SVM and MSC + SD-NN both had accuracy and F1 scores of 0.97 for roasted coffee beans and 0.96 for roasted coffee powder, respectively. The results revealed that efficient quality assurance may be achieved by using handheld NIR spectroscopy combined with chemometrics to differentiate between different African coffee types according to their geographical origins.

Characterisation of differential aroma markers in roasted coffee powder samples by GC×GC- TOF- MS and multivariate statistical analysis

The composition of volatile organic compounds (VOCs) of roasted coffee powder is important for the influence of coffee flavor. In this study, HS-SPME combined with GC × GC- TOF- MS was used to analyze the VOCs of 7 roasted coffee powder with different bean species, origins and roasting degree. The results of VOCs of different samples were classified into two categories (same origin and roasted degree but different bean species, same bean species and roasted degree but different origins) by PCA and HCA, furthermore through OPLS-DA, differential compounds with VIP values greater than 2 were identified, so 8 common aroma markers with greater influence on coffee powder flavor through validation analysis were identified: furan-2-ylmethanol, 3-methylcyclopentane-1,2-dione, 4-ethyl-2-methoxyphenol, 5-methylfuran-2-carbaldehyde, 2-(methylsulfanylmethyl)furan, 1-methylpyrrole-2-carbaldehyde, 3-methylpentanoic acid, and 4-(furan-2-yl)butan-2-one. And characteristic volatile aroma components were identified for distinguishing between different bean species, that is for Arabica coffee bean: 1-methylpyrrole-2-carbaldehyde, furan-2-ylmethanol and 3-methylpentanoic acid; and for Robusta coffee bean: 4-ethyl-2-methoxyphenol. The results provide further reference for the study of coffee flavor of different bean species and different roasting degrees.

The influence of horse mint ( Mentha longifolia ) leaves on antioxidant activity and lowering lipid peroxidation in roasted coffee powder

The influence of horse mint ( <i>Mentha longifolia</i> ) leaves on antioxidant activity and lowering lipid peroxidation in roasted coffee powder

Evaluation of heavy metals in Roasted Coffee powder in Iran and Turkey

Nowadays coffee is a popular beverage around the world used in many food industries such as chocolate, dairy industry and also confectionery. Therefore, its quality required special attention. On the other hand, heavy metals have been attracted the attention in food products due to their toxicity and health risks in the food chain. Since coffee is a desirable widely used drink in the world for different age groups, this study aims to measure the concentration of heavy metals and some other elements in several brands of coffee powder from Iran and Turkey markets. After sample collection and preparation, heavy metals were measured using ICP-MS according to the AOAC method. The results showed that fortunately lead, cadmium, cobalt, silver, chromium, and mercury were not detected in any coffee samples. Also, it was observed that Nickel was only found in 3 samples, which was less than the standard limits. The pH of all samples was measured and the range was 5.03 to 6.32 in Iranian and Turkish samples. However, there was a lack of evidence in heavy metals amounts in coffee, this study reveals successful practical information in this field in Iranian and Turkish market but also according to the importance of this issue, further comprehensive studies is needed all over the world. Key words: Coffee; lead; cadmium; mercury; ICP-MS.

Effects of roasted coffee on the chemical, microbiological and sensory qualities of fermented cocoa and cashew juices

PurposeRoasted coffee provides a complex blend of different flavours which produce a range of sensory qualities. With the development of protocols for the production of fresh juices, jams and marmalades from cocoa and cashew pulp juices at Cocoa Research Institute of Ghana, this paper aims to study the effects of roasted coffee powder on fermented cocoa and cashew juices to diversify the uses of these two juices.Design/methodology/approachCocoa and cashew juices were fermented with the incorporation of 2% roasted coffee powder using Saccharomyces cerevisiae yeast starter. The fermenting juices were monitored by measuring pH, temperature, specific gravity and titratable acidity. At the end of the fermentation, the juices were poured into clean, sterilized containers to mature. They were then analysed for their physicochemical, microbiological and sensory qualities. These were repeated with cocoa and cashew juices without coffee powder to determine the effects of the roasted coffee on the fermented juices.FindingsThe addition of roasted coffee powder to cocoa and cashew juices did not have any significant effect on the fermentation performance of the juices. Three out of the four juices took a total of 13 days to complete fermentation with an average final specific gravity of 0.99. The quality of the fermented juices was not compromised by microbial activities. However, the addition of roasted coffee powder reduced the alcohol content of fermented cocoa juice from 9.0 to 5.0% and that of cashew from 11.0% to 7.5%. Sensory analysis using untrained panellists, who were ordinary consumers, showed significant differences among the four fermented juices in terms of appearance, taste and aroma. Their mean scores for coffee aroma ranged from 0.3 to 2.0 with coffee incorporated fermented juices having higher rankings.Originality/valueThese findings have shown the possibility of processing cocoa and cashew juices, which under normal circumstances would have been discarded along their value chains, into coffee-flavoured wines. They are also important to cocoa, cashew and coffee farmers, processors, as well as wine enthusiasts.

ENHANCEMENT OF CAFFEINE RECOVERY FROM ROASTED COFFEE POWDER BY ENZYME CELLULASE PRETREATMENT, HOT-WATER EXTRACTION AND CO2-ADDING

The efficiency of caffeine recovery during extraction with highpressure hot-water solvent was investigated to find out the conditions for maximum caffeine recovery in roasted coffee powder. In addition, to support the extraction process with high-pressure hot-water solvent, cellulase enzyme pretreatment of roasted coffee powder is also applied and has demonstrated the supporting role of the enzyme in improving caffeine extraction efficiency. CO2 can participate in the extraction process with the role of changing the pH of the solvent at the high temperature and obtained positive results. In the presence of the enzyme cellulase at avalue of 8 UI/g, the pretreatment time was 90 minutes; the extraction process performed at 110oC for temperature and 10 min for the extraction time, the efficiency of caffeine recovery can reach 96,36 ±2,56%.

Acrylamide levels in coffee powder, potato chips and French fries in Addis Ababa city of Ethiopia

Acrylamide is a processing contaminant with genotoxic and carcinogenic properties. It is formed in food when free asparagine reacts with reducing sugars at high temperatures. This study evaluated the levels of acrylamide in three commercial important heat-processed foods: roasted coffee powder (n = 30), potato chips (n = 30), and French fries (n = 30) marketed in Addis Ababa, Ethiopia. Acrylamide levels obtained ranged from 135 μg/kg to 1139 μg/kg in roasted coffee powder, from 211 μg/kg to 3515 μg/kg in potato chips, and from 36 μg/kg to 1411 μg/kg in French fries. Compared to French fries, potato chips samples showed a higher mean acrylamide content. 43% of the coffee powder (n = 13), 57% of the potato chips (n = 17), and 40% of the French fries samples (n = 12) had acrylamide higher than the levels recommended by the European Commission. Acrylamide levels in brewed coffee will be much lower than coffee powder as coffee powder undergoes further processing before consumption. Exposure to acrylamide is based on a food's acrylamide content and frequency of consumption of that food. Considering Ethiopia is largest coffee consuming country in Africa, assessing the risk of exposure to acrylamide from coffee consumption could be something worth investigating. The dietary exposure of children (n = 30) to acrylamide from consumption of French fries was estimated to be 0.66 μg/kg body weight/day. The margins of exposure (MOE) based on Harderian gland and mammary tumor induction endpoints were estimated to be 272 and 470. These low MOE values may indicate that the risk of exposure to acrylamide from French fries consumption could be of public concern and requires attention.

Exploring the Potential of Green Coffee Extract for Wound Healing Treatment

Roasted coffee powder is used as wound dressing in Indonesian traditional medicine. Coffee bean have several properties, such as chlorogenic acid, that can facilitate the wound healing. Green coffee has a higher chlorogenic acid. This study is to exploring the effect of green coffee beans extract for wound healing in rats. Extraction of green Robusta coffee used ethanol 70% with ratio 1:3 and dried by rotary evaporation. There were 6 male rats in each group. The incission wound were held in back with diameter size 1, 5 centimeter under lidocaine anesthetic. Treatment group were given extract every day d for 15 days. Control group were not given treatment. Animal were sacrificed at day 16th for histophalology assessment of fibroblast and collagen using hematoxylin eosin stain. Percentage of complete wound closuring on day 16 in treatment group was 83%, whereas control group were only 66%. There were not significant different in fibroblast and collagen scoring between two groups (p> 0, 05). Green coffee extract can accelerate wound healing.

Interactive effects of coffee bean supplementation and waterborne zinc toxicity on growth performance, biochemical variables, antioxidant activity and zinc bioaccumulation in whole body of common carp, Cyprinus carpio L.

Roasted coffee powder (RCP; Coffea arabica) is usually used as a beverage for human but there are few attempts to use it as a natural feed supplement in fish diets. In this study, common carp, Cyprinus carpio L., (11.8 ± 0.09 g) were reared in zinc (Zn)-containing water at concentrations of 0.0 or 5.0 mg/L and cosupplemented with 0.0 or 1.0 g RCP/kg diet for 6 weeks to investigate effects of RCP supplementation, Zn exposure and their interaction on fish performance, biochemical variables, antioxidant activity and Zn bioaccumulation in whole fish body. Fish growth and feed intake were significantly affected by RCP supplementation, Zn toxicity and their interaction. However, fish fed a RCP-supplemented diet did not exhibit better performance than those fed the RCP-free diet and both diets produced higher fish performance than the Zn-toxicated fish. It is noticed that RCP supplementation to Zn-toxicated fish enhanced their growth, and feed utilization as compared to Zn-toxicated fish alone. Fish fed control and RCP-enriched diets showed no significant differences in biochemical variables, which were significantly altered due to waterborne Zn toxicity. Moreover, Zn reduced significantly; meanwhile, RCP supplementation increased significantly superoxide dismutase (SOD), catalase (CAT) and glutathione peroxidase (GPx) activities. Notably, Zn exposure could reduce fish growth and antioxidant activity and increase Zn deposition in whole fish body. And RCP intake could enhance the antioxidant activity exerting a protective effect against Zn toxicity, thereby reducing Zn bioaccumulation in whole fish body.

Fractionated dynamic headspace sampling in the analysis of matrices of vegetable origin in the food field

Recent technological advances in dynamic headspace sampling (D-HS) and the possibility to automate this sampling method have lead to a marked improvement in its the performance, a strong renewal of interest in it, and have extended its fields of application. The introduction of in-parallel and in-series automatic multi-sampling and of new trapping materials, plus the possibility to design an effective sampling process by correctly applying the breakthrough volume theory, have make profiling more representative, and have enhanced selectivity, and flexibility, also offering the possibility of fractionated enrichment in particular for high-volatility compounds. This study deals with fractionated D-HS ability to produce a sample representative of the volatile fraction of solid or liquid matrices. Experiments were carried out on a model equimolar (0.5mM) EtOH/water solution, comprising 16 compounds with different polarities and volatilities, structures ranging from C5 to C15 and vapor pressures from 4.15kPa (2,3-pentandione) to 0.004kPa (t-β-caryophyllene), and on an Arabica roasted coffee powder. Three trapping materials were considered: Tenax TA™ (TX), Polydimethylsiloxane foam (PDMS), and a three-carbon cartridge Carbopack B/Carbopack C/Carbosieve S-III™ (CBS).The influence of several parameters on the design of successful fractionated D-HS sampling. Including the physical and chemical characteristics of analytes and matrix, trapping material, analyte breakthrough, purge gas volumes, and sampling temperature, were investigated. The results show that, by appropriately choosing sampling conditions, fractionated D-HS sampling, based on component volatility, can produce a fast and representative profile of the matrix volatile fraction, with total recoveries comparable to those obtained by full evaporation D-HS for liquid samples, and very high concentration factors for solid samples.

Sorghum and roasted coffee blends as a novel extruded product: Bioactive compounds and antioxidant capacity

Addition of roasted coffee powder (CP) in whole grain sorghum flours of two genotypes were extruded in two water content conditions and the variations of total phenolic compounds (TP), phenolic acids and antioxidant capacity (AC) were investigated as well as the functional properties. Increasing CP and moisture lead to a reduction of expansion, paste viscosity and water and solubility indexes. TP was reduced in sorghum depending on the genotype (10 and 40%) after extrusion whereas in mixtures with CP, TP increased. The extrusion promoted a decrease of AC, but mixtures with CP still had higher AC than those with only sorghum. The present study indicates that it is possible to produce sorghum extrudates and CP with good antioxidant properties and phenolic compounds.

Coffee bean in common carp, Cyprinus carpio L. diets: Effect on growth performance, biochemical status, and resistance to waterborne zinc toxicity

Abstract The present study was undertaken to evaluate the use of roasted coffee powder (RCP; Coffea arabica ) in practical diets for common carp, Cyprinus carpio L. to improve their growth, biochemical status, and resistance against Zn toxicity. However, RCP was added to the ingredients of tested diets to represent 0.0 (control), 0.50, 1.0, 2.0, or 5.0 g/kg diet. Fish (10.2 ± 0.42 g) were distributed into various treatments at a rate of 20 fish per 100-L aquarium and fed one of the experimental diets for 10 weeks in triplicates. After the feeding trial, fish from each treatment were further-exposed to 5.0 mg Zn/L for 7 days. It is noticed that final fish performance was not significantly ( P

Determination of volatile thiols in roasted coffee by derivatization and liquid chromatography–high resolution mass spectrometric analysis

A fast derivatization/extraction method followed by LC–ESI–HRMS was optimized for the determination of volatile thiols in roasted coffee powder, using ebselen as the derivatization agent. The analytical conditions were optimized on real coffee matrix, which was spiked with representative volatile thiols. The method sensitivity, precision, accuracy and selectivity were evaluated by using representative standard thiols. Estimated LOQs were between 0.02 and 14.8ng/kg for the thiols evaluated. Recoveries and intra-day and inter-day RSD values obtained in coffee matrix were in general around 40% and between 11 and 30%, respectively. The optimized and validated method was applied to real coffee samples. According to the established identification criteria, target thiols were identified and quantified in coffee powder samples. Among them, 4-mercapto-1-butanol and 2-methyl-3-tetrahydrofuranthiol were identified and quantified for the first time in roasted coffee. Moreover, an approach based on the formation of a diagnostic product ion was applied to detect non-target thiols, allowing the detection of nineteen thiol derivatives, fourteen of them were tentatively identified on the basis of their molecular formula. Some of them, such as methanethiol and 3-mercapto-3-methylbutyl acetate were known to be present in coffee volatile fraction, while the rest were not previously described in this product.

Chemical characterization and antioxidant properties of a new coffee blend with cocoa, coffee silverskin and green coffee minimally processed

The search for new technologies and ingredients with interesting characteristics and potential for incorporation into functional foods emerges in parallel with the demand for alternative sustainable and economically viable blends. Pursuing these aims, the formulation of a new coffee blend with 94% roasted coffee powder (Coffea canephora cv. Robusta and Coffea arabica, 70/30, w/w), 3% cocoa powder, 2% coffee silverskin and 1% golden coffee (green coffee minimally processed) was developed. The influence of the ingredients in the blend was compared with two other commercial coffee blends (in capsule and in a sealed package with a one-way degassing valve), being characterized the formulation, the physicochemical parameters, as its innovation. It is concluded that the developed coffee blend shows an enriched content of bioactive compounds (chlorogenic acids, trigonelline, theobromine and caffeine), displays an important antioxidant capacity and was favorably appreciated due to its sensory characteristics. Moreover, the addition of skin by-product becomes an additional valorization and the processing of green coffee and cocoa was minimized by adding innovation and an optimized extraction.

커피분말 첨가가 쌀쿠키의 품질 특성에 미치는 영향

The effects of adding varying amounts (0%, 1.5%, 3%, 6%, and 12%) of the medium roasted coffee powder on the quality characteristics of rice cookies, which were prepared without wheat flour, were studied. The ingredients were mixed, cut, baked at 170~180°C for 10 min, cooled, and packaged in plastic bags. Lightness (L*), yellowness (b*), chroma (C*), and hue angle (ho) of cookies decreased as the addition amount of the coffee powder increased. Redness (a*) increased with the amount of the coffee powder. Firmness and phenolic compounds tended to increase with the increase in coffee content, however, the firmness levels of the cookies containing 1.5~3% coffee powder were insignificantly different. Antioxidant activity of cookies increased with the increase in the amount of coffee powder. Antioxidant activity of the cookies added with 3% coffee powder was significantly higher than that of the cookies added with 1.5% coffee powder. As a results of the sensory evaluation, the intensity of darkness, smell, bitterness, hardness of the cookies tended to increase with the increase in the amount of coffee powder. The overall acceptability of the cookies was significantly higher for the cookies containing 1.5~3% coffee powder than for the other samples. These results suggested that coffee powder (approximately 3%) can be utilized as an additive for preparing rice cookies which have simultaneously high antioxidant activity and acceptability.

Furfurals removal from roasted coffee powder by vacuum treatment

The possibility of removing 5-hydroxymethylfurfural (HMF) and furfural from roasted coffee by application of vacuum treatments was studied. In particular, different combinations of pressure and time were used. Results showed that the vacuum treatment was ineffective in removing HMF and furfural from anhydrous (commercial) coffee powder, while it proved effective if applied to previously hydrated samples. Besides, the hydration step alone was responsible for furfurals removal, although prolonged times were needed. By applying a hydration step up to aw 0.7, followed by a vacuum treatment at 2.7kPa and 60°C for 10min, 20% and 100% HMF and furfural removals were achieved, respectively. These differences in the percentages of HMF and furfural removal can be attributed to differences in the chemical and physical properties of the two molecules. However, the vacuum treatments caused a significant decrease in the coffee headspace total volatiles that in turn was responsible for a lower odour intensity of the samples. Therefore further studies are needed to reveal process conditions able to minimise the loss of sensory properties, making this technology a reliable strategy to mitigate the furfural contents in coffee.

&lt;b&gt;Concentration levels of metals in commercially available Ethiopian roasted coffee powders and their infusions&lt;/b&gt;

The concentrations of nine essential metals (K, Mg, Ca, Na, Mn, Fe, Cu, Zn, Co) and two non-essential (Pb, Cd) metals were determined in three brands of commercially available roasted Ethiopian coffee powders (Abyssinia, Alem and Pride) obtained from local markets and their infusions using flame atomic absorption spectrometry (FAAS). An optimized digestion procedure was developed using 5 mL of HNO3 and 1 mL of HClO4 with 4 hours total time at temperature around 350 oC for digestion of 0.5 g of powder sample while 4 mL of HNO3 and 1 mL of HClO4 with 4 hours total time for 25 mL infusion evaporated to dryness. The validity of the optimized procedure was evaluated by the analysis of spiked samples whose recovery of analytes was in the range of 97-103 % for the coffee powder and 95-102 % for the infusion samples. The mean concentration of each metal in the three brands of coffee powder samples was (μg element/g): K (14488±467), Mg (1964±78), Ca (945±65), Na (484±12), Fe (52.0±4.0), Mn (23.0±0.9), Cu (14.0±0.6), Zn (15.0±0.8), Co (1.60±0.05) while that in their infusions (mg element/100 mL): K (37205±1501), Mg (2829±105), Ca (1619±102), Na (591±20), Fe (18.3±1.5), Mn (23.7±1.2), Cu (3.0±0.3), Zn (24.0±1.1), Co (1.8±0.1), respectively. The metal concentrations of the coffee powders were higher than those of coffee infusions, when expressed in the same units. The extraction was highest for K (85.6%), intermediate for Zn (57.5%), Ca (56.6%), Mg (48.0%), Na (40.7%), Co (39.8%), and Mn (33.5%) and lowest for Fe (11.6%) and Cu (6.8%). The concentrations of metals in the Ethiopian coffees were comparable to the values reported in other parts of the world.KEY WORDS: Coffee, Roasted coffee powder, Coffee infusion, Essential metals, Non-essential metals, FAASBull. Chem. Soc. Ethiop. 2011, 25(1), 11-24.

POLYPHENOLS AND CAFFEINE OF GREEN AND ROASTED COFFEE BEANS, AS NATURAL ANTIOXIDANTS

Green, light, medium and dark roasted coffee beans were used in the powder form to identify polyphenols by HPLC. Eleven components were identified in green, light and dark coffee roasted powder. Para Coumaric, Ferulic, Salicylic and Cinnamic acids were absent in medium roasted coffee powder. Polyphenol extract was more effective for the inhibition of lipid peroxidation than caffeine and mixture of polyphenols and caffeine. Antioxidant capacity by 2,2ˉ-azino-bis (3-ethylbenzothiazoline-6-sulfonic acid cation radical (ABTS+ ) showed a higher percentage of inhibition for polyphenols of green coffee (86.09 %) than light (82.67 %), medium (81.14 %) and dark (79.43 %). Caffeine of dark coffee samples has the lowest value of inhibition (72.0 %) followed by medium coffee sample (72.95 %) then light sample (75.05 %), finally the green coffee sample (77.34 %). It seems that oxidative activity was affected with two factors: temperature and period of roasting.

Furan in Commercially Processed Foods: Four-Year Field Monitoring and Risk Assessment Study in Korea

The aim of this study was to monitor and assess the risk associated with the presence of furan in various food products consumed in Korea. An optimized analytical method was used for the analysis of furan levels. The optimized solid-phase microextraction (SPME) fiber exposure conditions as follows for temperature, time, and amount of sample were 50°C, 20 min, and 5 g (ml), respectively. Furan was detected in all food samples tested, at levels ranging from 0.4 ng/g in canned crab to 814 ng/g in ground roasted coffee powder. The furan levels in coffee, canned fish, canned meats, sauce, soup, retort, canned vegetables, baby foods, nutritional/diet drinks, confectionary and biscuits and snacks, juice, jams, and canned fruit were (ng/g) 169, 56.1, 30.1, 21.1, 18.1, 15.6, 10.9, 10.6, 7.1, 5.4, 3.7, 3.2, and 2.9, respectively. Furan concentrations in baby food products were between 1 and 102.5 ng/g. The total exposure estimate of furan was determined to be 10.6 ng/kg/d (maximum, 20 ng/kg/d) for adults, and 17.4 ng/kg/d (maximum. 84.9 ng/kg/d) for babies. Exposure estimates found in this study are lower than those prescribed by the U.S. Food and Drug Administration (FDA).

Analysis of furan in coffee of different provenance by head-space solid phase microextraction gas chromatography–mass spectrometry: effect of brewing procedures

A simple, sensitive and accurate method for the analysis of furan in roasted coffee has been used based on headspace–solid-phase micro-extraction (HS–SPME) coupled to gas chromatography–mass spectrometry (GC–MS). The extraction was performed using 75-µm carboxen/polydimethylsiloxane fiber. Ionic strength, extraction time and temperature, and desorption time were assessed as the most important parameters affecting the HS–SPME procedure and d 4-furan was used as the internal standard. The linearity range was in the range 0.0075–0.486 ng g−1; the LOD and LOQ calculated using the signal-to-noise ratio approach were 0.002 and 0.006 ng g−1, respectively. The inter- and intra-day precision was 8 and 10%, respectively. The concentration of furan found in batches of roasted coffee powder different producing countries ranged from 57.3 to 587.3 ng g−1. The mean reduction in furan levels observed when brewing coffee by either infusion, using a moka pot or an expresso machine was 57, 67.5 and 63.3%, respectively.