Developed an extraction-free method requiring microliter (µL) volumes for the determination of caffeine in beverages using a pyrolysis-gas chromatography mass spectrometry system.
Peng 2020
Scientific Name:
Coffea spp.
Family Name:
Rubiaceae
Common Name:
coffee
Evidence for Efficacy (Human Data)
Evidence of Activity
Other Information
Safety Data
Formulas/Blends
Dynamic Updates
Evidence of Activity
Analytical Chemistry
Identified and quantified adulterants (corn, barley, soy, oat, rice and coffee husks) in coffee (Coffea arabica) using mid-infrared Fourier transform spectroscopy (FT-MIR) technique coupled with chemometrics.
Flores-Valdez 2020
Developed a fast, efficient, reliable method of methyl xanthines extraction using accelerated solvent extraction along with a sensitive, rapid, and precise method for simultaneous analysis of theobromine, theophylline, and caffeine in commercial tea and coffee samples using UHPLC-DAD.
Ahmad 2020
Developed an untargeted metabolomics strategy using hydrophilic interaction chromatography-mass spectrometry to enable the study of the coffee roasting process. Analyzed green, light, medium, and strong roasted coffees.
Pérez-Míguez 2020
Investigated the volatile compounds from the flowers and the metabolites from the skin pulp, green beans and peaberry green beans of the robusta coffee plant (Coffea canephora).
Hafsah 2020
Erratum for: Determination of volatile marker compounds of common coffee roast defects. [Food Chem. 2016] [No abstract]
Yang 2020
Decreasing the particle size of espresso coffee grounds increased the quantity of extracted bioactive compounds, including caffeine, trigonelline, chlorogenic acids, and volatiles.
Khamitova 2020
Comparison the mineral composition, antioxidant activity, and acidity of coffee beverages prepared by Aeropress, drip, espresso machine, French press, and simple infusion.
Janda 2020
Comparison of the phytochemical profile and antioxidant capacity of coffee plant organs, including leaves, woody stem, herbaceous stem, and roots, revealed the leaves to contain high values of phytochemicals and antioxidants when compared to the beans.
Acidri 2020
Used near infrared spectroscopy to predict properties related to the quality of coffee, including pH values and acidity, in a fast and non-destructive way.
Araújo 2020
Validation of an 1H NMR spectroscopic method for the routine screening of coffee for quality and authenticity.
Okaru 2020
Developed a novel liquid-phase microextraction procedure for the determination and extraction of caffeine using a deep eutectic solvent based liquid-phase microextraction method (DES-LPME).
Sivrikaya 2020
Two hours of UV-C irradiation was effective in reducing 90% of Aspergillus flavus, but it was not effective against A. parasiticus present on roasted coffee beans. Hunter color, pH, and sensory parameters (flavor) were changed by UV-C irradiation.
Byun 2020
Roasted coffee were among foodstuffs shown to be least contaminated with fatty acid esters of 3-monochloropropanediol (3-MCPD), 2-MCPD and glycidol (food-processing contaminants) among 10 categories of foodstuffs marketed in Italy.
Di Campi 2020
UV-VIS spectrometry analysis of green, ligh, medium, and dark roasted coffee water extracts showed the highest levels of polyphenols in green and light roasted coffees. Highest total antioxidant capacity was found in light roasted coffees.
Bobková 2020
Used a paper-based sensor array to discriminate and determine five mycotoxins classed as aflatoxins, ochratoxins and zearalenone. This method has high potential of simultaneously determining the mycotoxins in pistachio, wheat, coffee and milk with the help of partial least square method.
Sheini 2020
Metabolomic study on Coffea arabica and C. canephora green seeds indicated that coffee berry borer attack induced increases in the levels of chlorogenic acids in C. arabica seeds, whereas organic acids and sugar alcohols were more abundant in infested C. canephora seeds.
Castro-Moretti 2020
Evaluated the use of microwave-asisted extraction in a closed-vessel system operating at high pressure for producing high yield coffee extracts.
Lopes 2020
Construction of a biosensor device based on graphite oxide, platinum nanoparticles and biomaterials obtained from Botryosphaeria rhodina MAMB-05 for the voltammetric determination of chlorogenic acid (measured as 5-O-caffeoylquinic acid) in brewed coffee beverages.
Salamanca-Neto 2020
Base hydrolysis followed by enzymatic digestion was the best performing extraction process for green coffee. HPLC-MS/MS analysis of 25 different samples of C. canephora and C. arabica showed higher content of lignins, particularly secoisolariciresinol and lariciresinol, than isoflavones.
Angeloni 2020
Determined coffee region-of-origin through analysis of 44 trace elements in 53 samples of roasted Coffea Arabica beans from 21 countries.
Bitter 2020
Evaluated non-targeted approaches relying on HPLC-UV chromatographic fingerprints to address coffee characterization, classification, and authentication by chemometrics.
Núñez 2020
Evaluated acrylamide (AA) formation during roasting followed by drip brewed-like extraction using 14C-radiolabeled (14C-AA) and 13C-labeled (13C3-AA) materials. About 50% of initial AA went into the water extract, either unchanged or transformed by conjugation/binding.
Badoud 2020
A novel and sensitive fluorescence analysis platform constructed for the detection of chlorogenic acid using carbon dots with prominent sensitivity and selectivity was successfully used to analyse CGA in coffee and honeysuckle.
Han 2020
Untargeted Liquid Chromatography/Mass Spectrometry (LC/MS) flavoromics analysis on 18 coffee brews ranging in Specialty Coffee Association cup scores revealed 6 compounds, 4 known to be endogenous to green coffee beans, that were associated with decrease in cup score.
Sittipod 2020
Optimization of roasting conditions to mitigate acrylamide formation of Arabica and Robusta coffee.
Esposito 2020
Used an untargeted approach using headspace solid-phase microextraction coupled to gas chromatography-mass spectrometry and combined to chemometrics to study and compare aroma profile from 65 capsule-brewed espresso coffees from Italy.
Lolli 2020
Characterized the lipid oxidation process of Robusta green coffee beans during accelerated storage for 20 days at 40, 50, or 60°C, and its influence on shelf life.
Cong 2020
A comprehensive kinetic model used to investigate the mechanism of acrylamide formation in coffee during roasting indicated that a reactive fructofuranosyl cation contributed to the formation of 5-hydroxymethylfurfural which was the most important intermediate acrylamide precursor.
Hamzalioglu 2020
Application of a stable isotope labeling technique, combined with high-resolution mass spectrometry, for the identification of acrylamide adducts (3-hydroxypyridine-acrylamide and pyridine-acrylamide) in canned milk coffee. Other acrylamide adducts derived from milk coffee proteins were identified.
Yoshioka 2020
Synthesis and application of a magnetic amino-functionalized hollow silica-titania microsphere as a new sorbent for magnetic dispersive micro-solid phase extraction of selected pesticides in coffee bean samples.
Asadi 2020
Developed an experimental approach to study the kinetics and fast release of volatile organic compounds upon reconstitution of instant coffee products using a sampling setup coupled to PTR-ToF-MS.
Zanin 2020
Determined the total, protein, and non-protein nitrogen content and amino acid profile of coffee silverskin.
Machado 2020
The 2,2-diphenyl-1-picrylhydrazyl (DPPH) radical scavenging activity, total phenolic content, total flavonoid content, and total tannin content of elephant dung coffee beans was higher as compared to that of the dry processed and wet processed green coffee beans.
Haile 2020
Discriminated Coffea arabica, Coffea canephora, and their mixture by headspace gas-chromatography ion mobility spectrometry analysis of their total volatile organic compounds.
Piotr Konieczka 2020
Optimized the extraction process of espresso coffee by
decreasing amount of ground coffee from 14 g to 12 g, use of two different filter baskets, and four different heights of perforated discs (4-7 mm).
Khamitova 2020
Used a method involving sonication in acidic conditions followed by saponification to determine content of phytosterols in spent coffee grounds.
Nzekoue 2020
Developed and validated a multivariate model for quantifying Robusta-Arabica coffee blends by combining near infrared spectroscopy (NIRS) and total reflection X-ray fluorescence (TXRF).
Assis 2020
Utilized sensitivity of dsDNA structure towards OH radicals as the pro-oxidants as the detection principle of an analytical procedure applied to the evaluation of antioxidant activity of 6 chlorogenic acids and extracts of 10 coffees.
Tomac 2020
Validated a new method of quantification of furan and 5 alkylfurans in in thermal processed food, such as coffee, and fruit juices based on isotope dilution using all six respective internal standards and gas chromatography coupled to mass spectrometry.
Frank 2020
Comprehensive analysis of the polyphenolic and alkaloid profile of coffee silverskin using UHPLC-Q-Orbitrap HRMS. Both the bioaccessibilty and antioxidant activity of coffee silverskin polyphenols increased in each in vitro GI digestion stage.
Castaldo 2020
Developed a new analytical method using HPLC/MS for the quantification of 30 bioactive compounds in spent coffee grounds. Liquid-solid extraction assisted by sonication, with water/ethanol (30/70, v/v), produced the best extract.
Angeloni 2020
Optimized the extraction process of caffeine, trigonelline, and nicotinic acid from spent coffee grounds. The best extract was obtained in a volume of 20mL of water at an extraction temperature of 80°C.
Gigliobianco 2020
Used synthesized graphene-based materials supported on aminopropyl silica as an in-tube solid phase microextraction device coupled online with UPLC-MS/MS for the analysis of xanthines in roasted coffee samples.
Mejía-Carmona 2020
Isolated and characterized 7 new lactam ent-kaurane diterpenoids, cafemides A-G, and 7 subtype II diterpenoids from roasted bean of Coffea arabica.
Hu 2020
Coffee from conventional Peruvian coffee beans contained more caffeine, total flavonoids, and quercetin derivatives than organic coffee. The organic coffee was characterized by a higher level of almost all bioactive compounds.
Górecki 2020
Validated the Agrinose electronic nose for analyzing the volatile compound profile in Coffea Arabica beans from Brazil, Ethiopia, Guatemala, Costa Rica, and Peru.
Marek 2020
Differentiated Coffea arabica, C. canephora, and C. liberica by their content profiles of five hydroxycinnamoyl amides.
Berti 2020
Developed a taste sensor with an allosteric mechanism capable of detection of typical non-charged bitter substances such as caffeine, theophylline and theobromine included in beverages and pharmaceutical products.
Yoshimatsu 2020
Analyzed lithium (Li) content of 160 different beverages, including wine and beer, soft and energy drinks, and tea and coffee infusions by inductively coupled plasma mass spectrometry. Only Li-rich mineral water (~1600 µg/L) significantly increased Li concentrations in male and female flies.
Seidel 2020
Investigated a UV-Vis spectroscopy-based determination of caffeine and chlorogenic acid contents, as well as the applicability of non-targeted NIR spectroscopy, to discriminate between green coffee beans of Coffea arabica and C. canephora from Java Island, Indonesia.
Adnan 2020
Used scanning electron microscopy (SEM), nuclear magnetic resonance (NMR) and sensory analysis to clarify physical morphology changes, main chemical ingredients and cupping scores of arabica coffee beans (Coffea arabica) of different roasting degrees.
Hu 2020
Review focused on the effect of species, roasting and brewing on coffee diterpene (mainly cafestol and kahweol)content and analytical techniques used for determination of this class of compounds, HPLC and GC being the most common approaches.
Moeenfard 2020
Comprehensive analysis of absolute quantitative data set of chlorogenic acids constituents (CQA, FQA and pCoQA isomers) in Brazilian coffee beans produced from different regions of the country. Chlorogenic acids composition variations were observed between organic and conventional roasted beans.
Badmos 2020
Discrimination of enealogical groups of coffee was effectively achieved using PLS-DA chemometric analysis to identify relevant chemical markers.
Malta 2020
Characterized the polyphenolic compound profile of leaves from 16 cultivars of Brazilian Coffea arabica to differentiate between cultivars susceptible to coffee leaf rust and those that are resistant. The main compounds responsible for this differentiation were chlorogenic acid and magnesium.
Silva 2020
Characterized the phenolic profile and antioxidant activity of 11 commercial espresso coffees from single-dose capsule system and assessed the impact of in vitro gastrointestinal digestion on chlorogenic acids.
Vilas-Boas 2020
Identified volatile metabolites of Phillipene Arabica and Robusta coffee beans in standard and civet coffee forms using headspace-solid phase microextraction-gas chromatography-mass spectrometry for determination of geographical and varietal differences.
Ongo 2020
There was a weak correlation between bioactive compounds in spent coffee ground and coffee silver skin and their enzymatic inhibitory activities against acetylcholinesterase, butyrylcholinesterase, a-amylase, a-glucosidase, and tyrosinase.
Zengin 2020
Detection and quantification of 16-O-methylated diterpenes (16-OMD) in 248 samples of green Coffea arabica beans by NMR did not reveal any differences between genotypes introgressed by chromosomal fragments of Robusta and non-introgressed genotypes. Results endorsed validity of 16-OMD as a marker.
Portaluri 2020
Testing of different ultrasound-assisted extraction methods to extract bioactive compounds from coffee silverskin (CSS) revealed ethanol/water (70:30) to be a superior solvent. Investigated the potential neuroprotective activity of CSS extracts against hydrogen peroxide-induced damage.
Nzekoue 2020
Optimization of the extraction conditions for bioactive components including trigonelline, caffeine, chlorogenic acids, mangiferin, and rutin, total phenolic content (TPC) and antioxidant activity from coffee leaves using Taguchi design and response surface methodology.
Chen 2020
Analyzed 40 samples from wheat, corn, dried fig and dried coffee beans for total aflatoxin content using HPLC and ELISA methods. 50% of dried coffee beans were found positive for total aflatoxins, but contents were lower than maximum limits set by the European Union.
Omar 2020
Resonance-enhanced multi-photon ionization time-of-flight mass spectrometry was applied to analyze the composition of the roast gas from small-scale Arabica coffee roasting. Coffee beans were dropped after different roasting times, ground and analyzed by Colorette to obtain the roast degree.
Czech 2020
In Arabica and Robusta coffee beans roasted at different temperatures, the highest mepiquat (N,N-dimethylpiperidinium) content, 1,020 µg/kg, was found in dark roast Indonesia Wahana. At the same roasting temperature, higher level of mepiquat was observed in Arabica than in Robusta.
Li 2020
23 samples of coffee sourced in Poland contained on average ca. 0.004 µg cadmium and 0.05 µg lead per 1 g, and 95.5% Cd and 94% Pb passed into the infusion. Risk of developing diseases connected with chronic exposure to Cd and Pb consumed with coffee was evaluated as very low.
Winiarska-Mieczan 2020
Compared the effect of the different dehydration techniques and methods of extraction on the antioxidant potential and bioactive compounds of Conilon and Arabica coffee flowers.
de Abreu Pinheiro 2020
Establised a new reliable and fast liquid chromatography-tandem mass spectrometry method for simultaneous identification and quantification of total amount of 11 chlorogenic acids in roasted coffee.
Colomban 2020
Extraction and characterization of pectin from Coffea arabica L. pulp. Coffee pulp is a potential source of commercial pectin with gelling properties.
Reichembach 2020
Determined the impact of different drying conditions, including low temperature and pressure, vacuum and hot air drying on physical properties, phenolic compounds and antioxidant capacity properties of wet coffee pulp (C. canephora) to identify the most suitable drying conditions.
Kieu Tran 2020
Established optimal QuEChERS (quick, easy, cheap, effective, rugged and safe) conditions with good accuracy, repeatability and precision for the determination of polycyclic aromatic hydrocarbons from various food matrices, including coffee.
Chiang 2020
Investigated the effects of extraction conditions on the acrylamide/furan content, antioxidant activity, and sensory properties of cold brew coffee.
Han 2020
Compared to hot brew coffee, cold brew coffees showed differential extraction marked by decreased acidity, lower concentration of browned compounds, and fewer TDS indicating that cold water brewing extracts some compounds less effectively than hot water brewing.
Rao 2020
Evaluated the influence of total dissolved solids and percent extraction on the sensory profile of drip brewed coffee prepared from wet-washed Arabica coffee using response surface methodology.
Frost 2020
Determined the aluminum content in 10 samples of coffee beans and their water-extractable fraction. The influence of brewing methods on the concentration of extracted aluminum was also tested.
Windisch 2020
Developed a chemometric analysis or called non-targeted analysis for coffee adulteration that is less time consuming than previous methods. The HPLC chromatograms were obtained by direct injection of liquid coffee into HPLC without sample preparation and the identification of target analytes.
Cheah 2020
Fully characterized the aroma profile of coffee silverskin using headspace (HS) analysis by solid-phase microextraction-gas chromatography-mass spectrometry (SPME-GC-MS) and odor-active compounds analysis by gas chromatography-olfactometry/flame ionization detector (GC-O/FID).
Angeloni 2020
Ochratoxin A was found in 40% of coffee samples collected from Turkey in a study aiming to determine dietary exposure to OTA in Turkish adults.
Kulahi 2020
Developed a new electrochemical method to evaluate the antioxidant capacity of infusions and beverages, including coffee, based on superoxide radicals.
Juárez-Gómez 2020
High-performance liquid chromatography with fluorescence detection fingerprinting segments were found to be suitable chemical descriptors for discriminating the origin (country of production), variety (Arabica and Robusta) and roasting degree of coffee.
Núñez 2020
Evaluated the volatile composition and sensory effect of the presence of Quaker beans (unripened coffee beans) in natural specialty coffee beverages and its impact on requirements of the Specialty Coffee Association.
Rabelo 2020
Developed an isotope dilution LC-MS/MS method for the analysis of five Alternaria mycotoxins (Altenuene, Alternariol, Alternariol monomethylether, Tentoxin, and Tenuazonic Acid) in a broad range of commodities including coffee.
Mujahid 2020
Electrochemical Analysis of Coffee Extractions at Different Roasting Levels Using a Carbon Nanotube Electrode [No abstract]
Wada 2020
Solid-state fermentation by Aspergillus spp. and Mucor spp. on green canephora coffee beans modulated the contents of free sugars, free amino acids and polyphenolic compounds such as caffeoylquinic acids. Aspergillus oryzae increased pyrazines; Mucor plumbeus increased furans.
Tang 2020
After roasting green coffee beans spiked with furfuryl alcohol, the levels of furfurylthiol (the most important odorant in roasted coffee) increased dose-dependently. Beans then spiked with isotopically labelled d2-FFA generated isotopically labelled d2-FFT after roasting.
Cerny 2020
Structurally characterized and compositionally profiled the native and oxidized procyanidins from coffee pulp (Coffea arabica) using phloroglucinolysis and thioglycolysis-HPLC-ESI-MS. Coffee pulp procyanidins were presented with only a minor class of oxidized procyanidins.
Wong-Paz 2020
Developed an ochratoxin A aptamer based colorimetric and chemiluminescence biosensing method for ultra-sensitive detection of ochratoxin A in coffee and other food products
Mukherjee 2020
Developed a method to quantify the mycotoxin ochratoxin A (OTA) in coffee and tea samples based on second-order multivariate calibration and excitation-emission fluorescence matrix (EEFM) data.
Gonzalez 2020
Found estrogenic chemicals including benzophenone, bisphenol A (BPA), dibutyl phthalate, 4-nonylphenol, and bisphenol F (BPF) in coffee brewed from capsules while BPA and BPF were each detected in French press coffee samples. Quantities were low relative to established safety guidelines.
Sakaki 2020
Pretreatment of green coffee beans with selenium was associated with significantly less acrylamide formation during roasting compared to negative and positive controls.
Alafeef 2020
Developed an ultrasensitive electrochemical aptamer-based sensor for ochratoxin A detection in cold brew coffee through combination of nanofibers, electrochemical method, and aptamer technologies.
El-Moghazy 2020
Investigated the effects of direct fermentations of sterilized green coffee beans by monocultures of Saccharomyces cerevisiae and Pichia kluyveri on coffee flavor biotransformation.
Wang 2020
Evaluated the effects of chemical, enzymatic, chemical-enzymatic, ultrasound-assisted enzymatic, and shear emulsifying-assisted enzymatic extraction methods on the physicochemical, structural, and functional properties of soluble dietary fiber from coffee peel.
Dong 2020
Evaluated the effect of Saccharomyces cerevisiae (CCMA 0543) and Torulaspora delbrueckii (CCMA 0684) inoculation on the quality of natural and pulped natural processed coffee in different producing regions.
da Mota 2020
Quantified the acrylamide contents of brewed and roasted coffee collected from street coffee sellers and industrial processors found in Addis Ababa, Ethiopia, and optimization of the roasting conditions for Sidama coffee.
Endeshaw 2020
Analyzed coffee beans samples as well as by-products and wastewaters collected at different production steps of wet processing in terms of their content in total phenols, antioxidant capacity, caffeine content, organic acids, reducing sugars, free amino group and protein content.
Figueroa Campos 2020
Compared the contents of the main bioactive coffee compounds (caffeine, chlorogenic acids and their 1,5-?-quinolactones, and trigonelline) in health performance coffees to those of conventional roasted coffees available on the U.S. market.
dePaula 2020
Determined the degree of mold contamination and mycotoxin levels in commercially available green coffee products and dietary supplements with green coffee extract. Molds were found in 94% of green coffee beans, 100% of ground and instant coffee samples, and 55% of dietary supplement samples.
Twaruzek 2020
Established an atmospheric pressure (AP) matrix-assisted laser desorption/ionization (MALDI) MSI method for the microscopic distribution analysis of endogenous molecules, for example, sucrose, caffeine, and caffeoylquinic acid, in the coffee bean endosperm.
Li 2020
Investigated batch and continuous-flow heterogeneous catalytic hydrogenation of a mixture of cafestol and kahweol extracted from green coffee beans to obtain pure cafestol.
Lima 2020
While moisture content and fiber content of Coffea canephora cherries were affected by altitude and slope, aridity, proteins, lipids, and carbohydrates were not. The scores of cup quality were significantly affected by the altitude (better at 600 m).
Pereira 2020
PLS-R analysis suggested that nicotinic acid, l-lactic acid, and nicotinamide contributed to the bitterness of the coffee brews. The coffee brews with added nicotinic acid, l-lactic acid, and nicotinamide had an increased bitterness response value compared to those without.
Fujimoto 2020
Developed a multi-analyte UHPLC method for furans and applied to commercial coffee samples as well as commercial roasting trials, as an alternative to unsatisfactory roasting temperature measurements.
Macheiner 2020
Superheated steam roasting (SHS) resulted in lower acrylamide contents in dark-roasted Robusta beans compared to hot air roasting. The contents of three-ring polycyclic aromatic hydrocarbons (fluorene, phenanthrene and anthracene) in dark-roasted beans were lower upon SHS roasting at 250 °C.
Rattanarat 2020
When comparing parameters for drip brew coffee, total dissolved solids and percent extraction both significantly affected the sensory profile of the coffee, the brew temperature (87°C, 90°C, or 93°C) had no appreciable impact.
Batali 2020
Used dynamic headspace capillary gas chromatography-mass spectrometry to characterize the volatile fraction of green and roasted samples of Arabica and Robusta coffee and the relationships of the same species with geographical origin.
Procida 2020
Application of the first order derivative spectra was employed to determine the levels of caffeine (CAF) and chlorogenic acids (CGA) in defective (immature, black, and sour) and nondefective coffee beans without using extraction or background correction techniques.
Habtamu 2020
Determined the differences in coffee characteristics (sensorial, chemical, and microbial) after carbonic maceration and fermentation.
Brioschi Junior 2020
Significant differences were found in the chemical and physical parameters between cold brew and cold drip coffee extraction methods, and within each method, as a function of the extraction temperature and contact time. Flavor profiles also differed.
Angeloni 2019
Investigation into the effects of various extraction techniques on the physiochemical properties, phytochemicals, and structure of cold-brew coffee showed the combination of ultrasonification and agitation might be the best option to enhance the various phytochemicals.
Ahmed 2019
Residues of coffee-bean pesticide dinotefuran and its metabolities was reduced by 44-87% with washing of coffee beans and by 62-100% with roasting during traditional household coffee processing in Ethiopia. Residues were further reduced in the brewing process and with the passing of time.
Chen 2019
Characterized the phytochemical composition of fractionated coffee leaf extract, derived from Japanese-style-green-tea-process-young (JGTP-Y) and black-tea-process-mature (BTP-M) leaves and related these data to anti-/pro-inflammatory activities.
Chen 2019
Isolated and characterized four new rearranged ent-kaurane diterpenoidsfrom the cherries of Coffea arabica. Evaluated inhibitory effects of the compounds on nitric oxide (NO) production in lipopolysaccharide-activited RAW 264.7 macrophages.
Wang 2019
Nespresso® consumers are exposed to variable amounts of caffeine, which often differ from the manufacturer's reports. Less caffeine was delivered in ristretto compared to larger sizes (espresso and lungo).
Desbrow 2019
Investigated the effects of coffee cherry maturity on volatile and sensory characteristics of roast coffees. Partially mature and overripe cherries may be appropriate for specialty coffee.
Velásquez 2019
The drying process utilized during coffee processing markedly affected pH, total titratable acidity, total solids, and total soluble solids, as measured by electronic nose, electronic tongue, and headspace solid-phase microextraction gas chromatography-mass spectrometry (HS-SPME-GC-MS).
Dong 2019
Coffees brewed using a filter, fully automatic, capsule machine or reconstituted instant coffee have a significant different cup concentrations of furan derivatives, with fully automatic brewing having the highest concentrations. Other consumer behaviors also effect furan concentrations.
Rahn 2019
Evidence on the impacts of postharvest process on the aroma formation of coffee beans showed that volatile constituents of green coffee beans have no significant influence on final coffee aroma composition. Results of postharvest processes were more impactful.
de Melo Pereira 2019
Developed a simple and low-cost analytical approach to detect adulterations in ground roasted coffee using voltammetry and chemometrics.
de Morais 2019
Use of attenuated total reflectance fourier transform spectroscopy and chemometrics in coffee quality evaluation.
Belchior 2019
Established a protocol for analysis of NMR spectra of green and roasted coffee for the metabolic profiling and evaluation of bioactive compounds content and antioxidant activity of coffee samples, depending on their species geographical origin and extraction procedure.
Ciaramelli 2019
Use of laser-induced breakdown spectroscopy for fast, low-cost, and residue-free technique for the determination of defective coffee beans, especially those called black, immature, and sour (BIS).
Silva 2019
Developed a new method for the determination of polycyclic aromatic hydrocarbons and their oxygenated and nitrated derivatives in coffee brew using cold fiber solid phase microextraction (CF-SPME) with analysis by gas chromatography/mass spectrometry.
Dos Santos 2019
Determined ochratoxin A in coffee using compact surface plasmon resonance biosensors based on crosslinked chitosan and carboxymethyl chitosan nanomatrix substrates. This compact system can be used at farm and industrial levels.
Rehmat 2019
The hydrogen and oxygen isotope fingerprints of the coffee beans show that they can be clearly differentiated at the continent scale, allowing the label claim to be verified.
Brodie 2019
Use of simple thin-layer chromatography as a quantitative or semi-quantitative method for determination of chlorogenic acid content, and estimation of total polyphenol and antioxidant contents using thin layer chromatography or dot-blot on chromatography plates.
Khorasaniha 2019
Analyzed the quality and bioactive compounds of different blends of Arabica and Robusta spray-dried coffee.
Wongsa 2019
Comparison of the chemical composition of brewed coffee prepared by 8 different extraction methods, starting with the same raw material.
Angeloni 2019
Use of optimized dispersive liquid-liquid microextraction and ultra-performance liquid chromatography tandem mass spectrometry (UPLC-MS/MS) for the determination of acrylamide from brewed coffee samples.
Galuch 2019
Method to determine the methylxanthine content in coffee, tea, cola, and energy drinks, without the need for sample pre-treatment.
Buiarelli 2019
Developed a method using ultra high performance liquid chromatography-atmospheric pressure chemical ionization-tandem mass spectrometry for the determination of acrylamide in coffee. [Article in Chinese]
Zhu 2019
Analysis of 100 samples of green coffee beans from major production regions of Ethiopia using chemometric methods revealed that fatty acid profiles contain adequate information for use as descriptors of the cultivation region of coffee beans and for authentication purposes.
Mehari 2019
Metabolomic characterization of variations in the chemical profiles of 76 coffee brew samples representing different brew methods, roast levels, bean species, and caffeine types.
Rothwell 2019
Use of NMR fingerprinting and chemometrics to identify compounds that may serve as markers of roasting and chemical composition.
Febvay 2019
Pre-treatment of green Robusta coffee beans with a fructose solution significantly altered levels of pyrazines, furans, ketones, organic acid and heterocyclic nitrogen-containing compounds in a manner which improved sensory perception of aroma.
Liu 2019
Robust multivariate model using ATR-FTIR spectroscopy and paper spray mass spectrometry for quantifying and characterizing blends of Robusta and Arabica coffees.
Assis 2019
Optimized pressurized liquid extraction induced biochemical profile changes that roughly compare to traditional roasting of green coffee. LC-TMS revealed 3-fold higher antioxidant activity and 2-fold higher chlorogenic acid content than traditionally roasted coffee, among other findings.
Xu 2019
Use of modified QuEChERS extraction and liquid chromatography-tandem mass spectrometry analysis for the determination of carcinogenic 4(5)-methylimidazole in coffee and instant coffee, among other beverages.
Wu 2019
Coffee robusta beans roasted in superheated steam had lowered pH, increased sucrose, glucose, and arabinose contents, and decreased fructose and acetic acid contents, which improved their quality.
Chindapan 2019
Structural evidence for the [4]pseudorotaxane of ß-cyclodextrin with coffee chlorogenic acid, a conjugate of caffeic acid and quinic acid.
Aree 2019
Determined polyphenolic compound and caffeine content of Coffea arabica leaves from 3 different regions of Brazil by HPLC-ESI-MS and in vitro antioxidant assay.
de Almeida 2019
Identified and quantified Coffea arabica and C. canephora in roasted and ground coffee blends using ARA primers.
Couto 2019
Evaluated ability of voltammetric electronic tongue elaborated with a polypyrrole sensor array to discriminate coffee samples adulterated with roasted corn and roasted soybean.
Arrieta 2019
Comparison of different drying methods on the active ingredients of green coffee beans. Microwave vacuum drying best preserved phenolic compounds and bioactivities of green coffee beans.
Cheng 2019
In Arabica and Robusta coffee beans imported from different countries, the roasting process was found to significantly reduce the polycyclic aromatic hydrocarbon (PAH) content in the final product, due to the high volatility of light PAHs.
Ciecierska 2019
Raman spectroscopy allowed the building of an adequate model to differentiate between four Coffea arabica genotypes, including one Mundo Novo line and three Bourbon lines.
Figueiredo 2019
Determination of chlorogenic acids and caffeine in 54 commercially available extracts of green coffee beans.
Vinson 2019
Determined the spatial distribution of furan and 5-hydroxymethylfurfural in cross sections of green and roasted Coffea arabica beans using laser ablation DART imaging mass spectrometry (LADI-MS).
Fowble 2019
Application of multinuclear and multidimensional NMR spectroscopy for the analysis of non-polar compounds, such as fatty acids, terpenes, sterols, and phospholipids in roasted coffee beans, coffee beverage and spent coffee grounds.
Williamson
Novel dynamic approach to profile volatile organic compound (VOC) and semi-VOC (SVOC) emission during coffee roasting aimed at analysing components present in the roasting plume, and to monitor their evolution during the process.
Novaes 2019
Characterized the contents of various elements in Brazilian coffee along different stages of the drip brewing process using an ion beam technique.
Debastiani 2019
Among 36 coffee samples sourced from the Turkish market, Terenbinth coffees had the higest mean acrylamide levels of the types tested, and a strong positive correlation was found between 5-hydroxymethylfurfural values and acrylamide content.
Akgün 2019
Reviewed the driving factors for the commercial adulteration of coffee, highlighting the current analytical difficulties in the authentication of coffee and summarizing the best approaches to deal with the authentication of coffee.
Burns 2019
Use of Raman spectroscopy to identify chemical changes associated with sensory quality of both natural and pulped natural coffee beans stored in different packaging.
Abreu 2019
Quantitative analyses of mono-p-coumaroylquinic acids and total chlorogenic acids in green coffee commercial lots of Coffea arabica, C. canephora and C. liberica from different geographical origins and eight wild Coffea species.
Gutiérrez Ortiz 2019
Discrimination of coffee brewed by boiled, pour-over, and cold-brew methods using an untargeted metabolomic method based on UPLC-QTOF. The contents of two selected markers, norharman and harman, were higher in the pour-over and boiled methods, compared to the cold-brew method.
Xu 2019
Simultaneously quantified two genotoxic hydroxymethyl furan derivatives in coffee (furfuryl alcohol and 5-hydroxymethylfurfural) alongside their carboxylic acid derivatives (2-furoic acid and 5-hydroxymethyl furoic acid, respectively).
Albouchi 2019
Use of classification analysis and near-infrared spectroscopy to determine the region of origin of green coffee beans.
Okubo 2019
Method for simultaneous analysis of 14 heterocyclic aromatic amines and acrylamides in coffee products using QuEChERS dispersed purification, Fe3O4 nanoparticle decoloration and UHPLC-MS/MS. Coffee products were widely contaminated with acrylamide, harman and norharman.
Xian 2019
Use of single-nucleotide polymorphism genotyping to discriminate between Coffea arabica and C. canephora and to estimate the mixing ratio of DNA from each species in green and processed coffee products.
Nakagawa 2019
Near-infrared spectroscopy coupled with a chemometric tool predicted powder fragrance, drink aroma, acidity, bitterness, flavor, body, astringency, residual flavor, and overall quality rapidly and directly in roasted and ground coffee, without beverage preparation or cupping.
Baqueta 2019
Correlation analysis and principal component analysis indicated that the combination of HPLC fingerprint and quantitative analysis can be readily utilized as a quality assessment tool for coffee and other plant products.
Viapiana 2019
Correlated the composition of green Arabica coffee beans with the sensory quality coffee brews. Coffee brews with lower quality scores were correlated with high levels of caffeine, protein, chlorogenic acids and total titratable acidity in the green coffee beans.
Barbosa 2019
Examined the effect of roasting degree on the physical properties of Arabica fine ground coffee, including bulk properties, particle property, reconstitution properties, moisture content, water activities and color properties.
Nakilcioglu-Tas 2019
Evaluated the influence of heat pump drying, tray drying and sun drying on the quality of Arabica coffee. Combined results of sensory and chemical analyses showed that in comparison to sun drying, heat pump drying was superior to tray drying for preserving overall flavor quality.
Kulapichitr 2019
Use of X-ray fluorescence spectrometry-based multi-element profiling as a relatively fast and low-cost tool to trace the geographical origin of Ethiopian coffee.
Worku 2019
A review of harman and norharman, two neuroactive ß-carbolines present in several plants and in thermally processed foods noted that some foods, especially coffee,can act as a rich source of ß-carbolines, which may possibly be associated with a reduced risk for serious neurodegenerative diseases.
Piechowska 2019
Use of a nanocomposite of multiwalled carbon nanotubes, copper oxide nanoparticles, and lignin polymer to modify the glassy carbon electrode for the determination of chlorogenic acid content in coffee samples.
Chokkareddy 2019
Investigatedf the formation pathways of a-diketones (2,3-butanedione and 2,3-pentanedione) and 4-hydroxy-2,5-dimethyl-3(2 H)-furanone (HDMF) upon coffee roasting in a kinetic study applying labeled and unlabeled sucrose (CAMOLA approach) in biomimetic in-bean experiments.
Poisson 2019
Determination of tin in beverages, including canned cold coffee, using energy dispersive X-ray fluorescence.
Lerner 2019
A multivariate strategy for the processing of hyperspectral images in the near-infrared region to automatically detect physico-chemical defects in green coffee.
Oliveri 2019
Roasting has an effect on coffee lipids, with diterpenes, oxidation/hydrolysis products and unsaturated fatty acid chains being the most significant markers. MRI indicated important morphological alterations in bean structure and lipid migration from the endosperm to the surface of the coffee bean.
Williamson 2019
Evaluated the use of coffee flour for the production of bioactive compounds, melanoidins, and bio-sugars through the green process.
Nguyen 2019
Determined the phytochemical profiles of extracts of spent coffee grounds (SCG) and SCG compost (SCGC) and to evaluate the estrogen-like activities of SCG, SCGC, and the major coffee phenolic acids.
An 2019
Characterized Brazilian coffee (geographic origin; organic vs. conventional system) based on stable isotope ratio spectrometry and supervised chemometrics.
Peng 2019
Coffee parchment (flakes and flour) was a good source of insoluble dietary fiber, mainly composed by xylans (35%), lignin (32%), and cellulose (12%). Coffee parchment samples presented effective in vitro hypoglycemic and hypolipidemic properties.
Benitez 2019
Used high performance liquid chromatography coupled with a diode array detector to quantify the total amount of chlorogenic acids and caffeine in 83 various coffee-related products in the Republic of Korea.
Jeon 2019
Data from, and optimization of applied microwave assisted extraction methods to spent coffee grounds for recovery of polysaccharides, namely arabinogalactans and galactomannans.
Passos 2019
The particle size, contact time, and coffee type affect the physicochemical and sensorial characteristics of cold brew coffee, leading to cold brew coffees with different flavour profiles.
Cordoba 2019
Investigated the occurrence of the ochratoxin A degredation product 2'R-Ochratoxin A in coffee using a set of model experiments studying the effect of temperatures between 120 °C and 270 °C on the isomerization of OTA to 2'R-OTA.
Sueck 2019
Described a novel sequential injection chromatography method combined with linear gradient elution for the separation and determination of three main methylxanthines (theobromine, theophylline and caffeine) in coffee, chocolate, and tea using a short C18 monolithic column.
Chorti 2019
Quantified the content of three lignans, secoisolariciresinol, lariciresinol and matairesinol, in ground coffee by using high-performance liquid chromatography tandem mass spectrometry.
Angeloni 2019
A highly sensitive method to determine acrylamide content in beverages including coffee by supercritical fluid chromatography tandem mass spectrometry, without solid-phase purification.
Yoshioka 2019
Development of a fluorescence resonance energy transfer (FRET)-based system that exploits antibody-antigen binding to detect mycotoxins such as ochratoxin A in foods like coffee more rapidly and easily than other currently available methods.
Oh 2019
Quantitative characterization of 19 green and roasted coffee beans identified 57 phenolic acids and reported methyl hydroxycinnamoyl quinates in Coffea arabica and C. robusta for the first time. Results suggest phenolic composition was affected by species, cultivars, and roasting process.
Asamenew 2019
Compared the physico-elemental profiles of commercially attained and roasted organic coffee beans from Ethiopia, Colombia, Honduras, and Mexico using light microscopy, X-ray micro-computed tomography, and external beam particle induced X-ray emission.
Cloete 2019
Developed a method based on multi-element analysis combined with multivariate statistical techniques for the determination of geographical origin of green coffee beans produced in Amhara Region of Ethiopia.
Endaye 2019
Coffee chemistry: Not your average joe. [No abstract]
Hendon 2019
Optimized and validated a liquid chromatography high-resolution mass spectrometry system to establish the presence of phosphodiesterase 5 (PDE5) inhibitors and their analogues as adulterants in instant coffee premixes.
Mohd Yusop 2019
Determined acrylamide in coffee using headspace solid phase microextraction and gas chromatography coupled with mass spectrometry in the selected ion monitoring mode.
Wawrzyniak 2019
A solid-liquid extraction method using ethanol-water mixtures was combined with cLC-DAD, LC-MS/MS and chemometric analyses for establishing the optimum extraction conditions of valuable polyphenols from spent coffee grounds. Chlorogenic and p-coumaric acids were the most abundant polyphenols found.
Ramón-Gonçalves 2019
Applied a modified QuEChERs method using liquid chromatography-high-resolution mass spectrometry for simultaneous screening, identification, and quantification of undeclared phosphodiesterase 5 (PDE5) inhibitors in instant coffee premixes.
Mohd Yusop 2019
The global pooled concentration and prevalence of ochratoxin A in coffee and coffee-based products was 3.21 µg/kg and 53.0 % according to a meta-analysis of 36 articles published between 1983-2018.
Khaneghah 2019
Analyzed headspace volatile compounds of blended coffee beans using statistical methods for the purpose of quality evaluation.
Kim 2019
Developed a capillary electrophoresis-mass spectrometry method of metabolic fingerprinting of green and roasted Arabica coffee samples. 13 compounds were proposed as potential markers of the coffee roasting process.
Pérez-Míguez 2019
The high-temperature treatment of caffeic acid, a coffee polyphenol, by a model reaction for the processing of foods by roasting enhanced its xanthine oxidase inhibitory activity. The oligomeric compounds produced by the thermal reaction had varied XO inhibitory activity.
Masuda 2019
Complete profiling of phytoprostanes and phytofurans in coffee pulp, cocoa husk, and cocoa pod husk. The main PhytoF found in all sources was ent-16(RS)-13-epi-ST-?14-9-PhytoF, while the The main PhytoP found in coffee pulp (171.37 ng per g dw) was 9-epi-9-F1t-PhytoP.
Ruesgas-Ramón 2019
Optimized the extraction process in coffee pulps (Coffea arabica var. Colombia and Caturra) as measured by content of polyphenols, total flavonoids, condensed tannins, and phenolic acids as well as antioxidant activity. Sensory assessment was performed on an hot infusion pulp beverage.
Delgado 2019
Developed a bioassay for measuring caffeine and other individual methylxanthine levels in complex mixtures, such as coffee, utilizing strains of ?guaB E. coli containing 7 novel plasmids containing all subsets of the three demethylase genes.
Gutierrez 2019
Analyzed the impact of storage temperature and product water activity on the quality and secondary shelf life of Greek coffee samples during simulated home storage conditions.
Orfanou 2019
Evaluated the chemical differences between artisanal and commercially produced products, including coffee, made in the Philadelphia and New York areas.
Cirne 2019
Determined the volatile compound profile of coffee flowers (Coffea arabica) from different locations with different annual rainfall using GS-MS.
Syamsudin 2019
Coffea arabica leaves increased in total phenolic content, total procyanidins, and DPPH radical scavenging activity when exposed to an increase in drying temperatures, whereby the highest bioactivity was evident at 50 °C.
Ngamsuk 2019
Investigation of the free fatty acid profile, fat acidity, and sensory characteristics of coffee beans stored in different packaging revealed higher fat acidity and lower sensory analysis scores for coffee stored in jute bags, while high barrier packages showed the lowest deterioration indicators.
Borém 2019
Evaluated the formation and partial degradation of acrylamide, asparagine, and low molecular weight sugars during an industrial coffee roasting process in both Arabica and Robusta varieties.
Bertuzzi 2019
Analyzed volatile oils contributing to the complexities of coffee aroma in 4 Arabica coffees (Brazil, Colombia, Ethiopia, Guatemala) using low energy electron ionization coupled with GC-quadrupole time-of-flight.
Pua 2019
Quantified polyphenols in coffee leaves at different development stages using ultra-high pressure liquid chromatography. The botanical origin of the samples and their maturity significantly influenced the concentration of the antioxidants.
Monteiro 2019
3-isopropyl-2-methoxypyrazine was the main indicator of potato taste defect in green coffee beans in a study investigating potential association of three methoxypirazines with this defect.
Mutarutwa 2019
Extraction time and temperature strongly affected the total phenolic content and the antioxidant activity during the production of coffee silverskin extracts for antioxidant skin gels.
Kusumocahyo 2019
Established a method using UPLC-MS/MS analysis to determine levels of sterigmatocystin, a fungal toxin, in roasted coffee beans and black pepper.
Chung 2019
A large-scale wet coffee processing experiment conducted with Coffea arabica var. Catimor in Yunnan investigated multiple processing parameters. Among all the processing variants tested, the fermentation duration had the greatest impact on the green coffee bean compositions and the cup quality.
Zhang 2019
In a valorization process of spent coffee grounds, performed a two-stage process of first extracting polyphenols and then obtaining activated carbon by a carbonization.
Ramón-Gonçalves 2019
Analyzed the metabolic profile of 3 genotypes of Brazilian Conilon coffee and compared them to Robusta Tropical and Arabica coffees at 3 levels of ripeness using ESI-LTQ-ORBITRAP along with sensory analysis.
Lemos 2019
Developed a method utilizing aptamer assisted ultrafiltration and HPLC-FD to identify and quantify ochratoxin A in green coffee that bypasses the problem of interfering native fluorescent products, which previously have made quantification very difficult.
Moez 2019
Used NMR to authenticate and LC-ESI-MSn technique to profile and quantify the most abundant chlorogenic acid in 54 samples of Coffea arabica and Coffea canephora from diverse origins.
Badmos 2019
Total phenolic bio-accessibility of coffee, coffee with whole milk, and coffee with skimmed milk decreased significantly after high pressure homogenization processing or thermal treatment. pH adjustment had little effect on bio-accessibility in coffee with milks but decreased that of plain coffee.
Quan 2019
HPLC data and simple physicochemical, chemical, and antioxidant parameters allied to chemometrics were effective in authenticating the cultivation system (organic or conventional) and the botanical origin of Brazilian coffees.
Monteiro 2019
Determined the concentration of sodium, potassium, calcium, magnesium, iron, copper, zinc, aluminum, nickel, lead and cadmium in green and roasted samples of coffee beans purchased in Bosnia and Herzegovina and their potential health implications.
Adler 2019
Chemical profiling of Coffea canephora genotypes sourced from germplasm repositories and farms in Nigeria using GC-MS. 'Niaouli' geneotypes were identified as a potentially useful germplasm for starting a Nigerian C. canephora quality improvement breeding program.
Anagbogu 2019
Quantified the contents of methyxanthines (caffeine, theobromine, and theophylline) in read-to-use beverages (coffee and tea) collected from various outlets in the city of Al-Khobar, Saudi Arabia.
Ahmad 2019
Comparison of the antioxidant capacities and concentrations of furan, acrylamide, and volatile compounds in cold brews prepared at 5 °C and 20 °C and hot brews prepared at 80 °C and 95 °C using the pour over method.
Kang 2019
Analysis of Kenya grade AA green coffee bean extracts for antioxidant activity via total polyphenol, DPPH, and ABTS assays, and for anti-inflammtory activities via NO assays and quantification of iNOS and COX-2 protein expression.
Lee 2019
Developed a more accurate method for analysis of acrylamide that avoids overestimation by identifying and removing background ions that interfere with liquid chromatography-tandem mass spectrometry.
Desmarchelier 2019
Major alterations for physicochemical properties of coffee happened after "first crack" roasting level. This cracking is defined as popping sound of the bean during roasting. It is the critical roasting level to produce roasted coffee beans containing high concentrations of phenolics.
Herawati 2018
The porosity of the paper filter and the particle size of ground roasted coffee were determinant factors in obtaining filter coffee brews with lower cafestol contents.
Rendón 2018
Used SHS GC-MS and chemometric approaches to characterize volatile compounds and discriminant markers for authentication of elephant dung coffee (Black Ivory Coffee), a unique Thai coffee produced from Arabica coffee cherries consumed by Asian elephants and collected from their feces.
Thammarat 2018
Review of trigonelline, a polar hydrophilic alkaloid extracted from many plant species, including coffee. Review included its biosynthesis pathway, pharmacological activity, pharmacokinetics, and analytical techniques for the purpose of drug development.
Mohamadi 2018
Developed a rapid high-sensitivity analytical method for 16 polycyclic aromatic hydrocarbons, flagged as potentially carcinogenic by the EU and WHO, in coffee beverages.
Yoshioka 2018
Used selected ion flow tube mass spectrometry for the real-time quantification of the volatile organic compounds in the headspace of ground roasted coffee.
Dryahina 2018
Quantified caffeine and chlorogenic acid in green coffee beans and differentiated between Arabica and Robusta beans by combining a chromatographic procedure using a relatively rapid gradient with a chemometric curve deconvolution method, multivariate curve resolution-alternating least squares.
De Luca 2018
Developed and validated a rapid UHPLC-UV method using a fused core particle column with an RP-Amide stationary phase for the separation and quantitative analysis of caffeoylquinic and di-caffeoylquinic acids in green coffee extracts.
Fibigr 2018
Used an untargeted metabolomics approach based on HRMS to develop a discrimination model to highlight the most differential compounds in Colombian green coffee.
Hoyos Ossa 2018
Investigated the phytochemical profiles of coffee leaves prepared using various tea processing methods revealed that the age of coffee leaves and type of processing method affect phytochemical profiles sufficiently to produce characteristic antioxidant and anti-inflammatory activities.
Chen 2018
Use of hyperspectral imaging to identify coffee bean varieties.
Zhang 2018
Developed a method utilizing hyperspectral imaging for quickly and noninvasively differentiating the roasting degrees of coffee beans.
Chu 2018
Developed a real-time PCR-based method for simultaneous discrimination of Aspergillus niger and A. welwitschiae (producers of ochratoxin A and fumonisin B2) from other species of the A. niger aggregate isolated from coffee beans.
von Hertwig 2018
Created a carbonyl profile in Coffea arabica and C. robusta green and roasted beans using GDME-HPLC-DAD-MS/MS.
Cordeiro 2018
A non-targeted 1H NMR-based fingerprinting approach along with multivariate analysis showed that aqueous extracts of instant coffee contained more 5-(hydroxymethyl)furfural and less trigonelline, N-methylpyridinium, caffeine, caffeoylquinic acids and 2-furylmethanol than ground roasted coffee.
Villalón-López 2018
Used hyperspectral imaging for rapid non-contact analysis of sucrose, caffeine, and trigonelline in single green coffee beans.
Caporaso 2018
Effective diffusivities of caffeine in both the raw and roasted beans increased with temperature in all 3 bean types. An incubation period, decreasing with increasing temperature, was observed in all samples studied.
Chiang 2018
Developed and validated a reversed phase high performance liquid chromatography method for the determination of caffeine from Coffea arabica beans.
Naveen 2018
Developed, optimized, and validated a competitive enzyme-linked immunosorbent assay for the detection of sterigmatocystin, a highly toxic secondary fungal metabolite, which has been reported in samples of green coffee beans.
Oplatowska-Stachowiak 2018
Used hyperspectral imaging for the rapid prediction of moisture and total lipid content in intact single green coffee beans.
Caporaso 2018
Used Laser Induced Breakdown Spectroscopy for the determination of coffee adulteration with chickpea, corn, and wheat.
Sezer 2018
Investigated parameters affecting exposure to furfuryl alcohol, labelled a human potential carcinogen, from coffee, which is a prime alimentary source of exposure.
Albouchi 2018
Energy resolved mass spectrometry can be exploited in determining relative isomers quantities of chlorogenic acids in crude plant extracts, such as coffee, by direct infusion tandem mass spectrometry, omitting time and resource intensive chromatographic separation.
Hernandez 2018
Isolation and characterization of 8 new ent-kaurane diterpene fatty acid esters, namely caffarolides A-H (1-8), from green beans of Coffea arabica.
Wang 2018
Development of a simple method of simultaneous determination of aluminum, barium, calcium, copper, iron, magnesium, manganese, nickel, strontium, and zinc in brews of ground and soluble coffees using inductively coupled plasma optical emission spectrometry.
Pohl 2018
Developed and validated a fast, sensitive and reliable fluorescence method for the simultaneous determination of caffeine and trigonelline in the aqueous extract of green coffee beans.
Yisak 2018
Coffee volatile concentration is also influenced by other factors than simply the roasting degree, especially green coffee composition, which is in turn influenced by the coffee species, geographical origin, ripening stage and pre- and post-harvest processing.
Caporaso 2018
Discovered a potent coffee bean a-galactosidase inhibitor through click chemistry.
Elías-Rodríguez 2018
Characterized the oil extracted from Coffea arabica beans after high-temperature heating.
Raba 2018
Characterized chlorogenic acids and derivatives in roasted Coffea arabica samples from different geographical origins by UHPLC-ESI-QqTOF-MS/MS. The process resulted in the identification of novel compounds.
De Rosso 2018
Identified six inhibitory phenylindanes produced by thermal reaction of caffeic acid, a model process of roasting coffee beans. These novel comppounds exhibited xanthine oxidase (XO) inhibitory activity.
Fukuyama 2018
Compared 3 different extraction methods for extracting lignans from espresso coffee. Then applied the method with the best recovery values to quantify lignans in 9 different expresso coffee samples from 5 different geographical origins.
Angeloni 2018
Determined the caffeine in coffee using a simple, fast, and green homogeneous liquid-liquid microextraction method based on solvents volume ratio alteration combined with gas chromatography-mass spectrometry.
Amini 2018
Evaluated the influence of different geographical origins on the chemical composition of silverskin obtained from Coffea canephora beans.
Bessada 2018
Investigated the formation of nitrated polycyclic aromatic hydrocarbons (PAHs) in coffee model systems, prepared with coffee beans produced from three distinct locations and under various roasting conditions. Also studied the effect of adding various amino acids on the formation of nitro-PAHs.
Ko 2018
Roasting degrees affect the concnetration of 15 macro- and micro-elements in resulting coffee infusions, but based on the RDA values, these infusions are not an important source of mineral elements in nutrition.
Árvay 2018
Used PARAFAC HPLC-DAD metabolomics to develop fingerprints of two cultivars of Coffea arabica.
Guizellini 2018
Advanced mass spectrometry of a variety of coffee samples demonstrated a great structural diversity and increased abundance of oligosaccharides (OS) associated with higher roasting intensity. Also evaluated methods for OS extraction and fractionation.
Tian 2018
Determined acrylamide in foods in Cyprus, including coffee, and the estimated human dietary exposure.
Kafouris 2018
Developed a comprehensive dietary exposure assessment for 4-MEI (found in roasted coffee among other food items) for the U.S. population.
Folmer 2018
Developed a fast detection system based on dual-pulsed laser-induced breakdown spectroscopy for the estimation of micro-toxic element contents in commercial coffee brands to monitor pollution and ensure food safety.
Khalil 2018
Isolated and characterized 4 new dammarane-type triterpenoids, namely caffruones A-D, from the cherries of Coffea arabica. This is the first time that tetracyclic triterpenes have been reported in genus Coffea.
Wang 2018
Comparison of cold brew and hot brew coffee using light roast samples from various regions revealed similar pH values, but hot brew had higher concentrations of total titratable acids and higher antioxidant activity than cold brew.
Rao 2018
A terroir formed by environmental conditions and agricultural techniques can produce coffee with a set of physico-chemical and sensory characteristics that define its typicity, as illustrated by analysis of coffee prepared by growers from seven coffee terroirs in Paraná, Brazil.
Scholz 2018
Use of ion pair chromatography strategy with amperometric detection for the determination of trigonelline in coffee.
Sousa 2018
Described a step-by-step protocol for the quantification of caffeine and for measuring the transcript levels of the gene (CCS1) encoding caffeine synthase in cell suspensions of C. arabica, as well as its activity.
Pech-Kú 2018
Characterized coffee beans roasted at 3 different levels and their relevant markers using a non-targeted metabolomics approach based on the use of reversed-phase liquid chromatography coupled to a high-resolution mass spectrometry.
Pérez-Míguez 2018
Developed a liquid chromatography-electrochemical detection method for the determination of 3 chlorogenic acid isomers in aqueous extracts of the leaves from 8 different coffee species.
Rodríguez-Gómez 2018
Investigated the physical dynamics of the solubility of coffee constituents
in aqueous mixtures of the ionic liquid 1-ethyl-3-methylimidazolium acetate.
Zeindlhofer 2018
Developed a simple extraction method based on ultrasonic solvent extraction and liquid-liquid microextraction (as the cleaning step)to determine seven pesticide residues in roasted coffee (Coffea arabica) using ultra-performance LC-tandem MS.
da Silva Souza 2018
An inverse relationship was demonstrated between roasting degree and acrylamide content in commercially available Coffea arabica samples. However, furfuryl alcohol, furan, and 5-hydroxymethylfurfural were inversely related to acrylamide and found in higher contents in darker roasts.
Lachenmeier 2018
Characterized of caffeine, trigonelline, N-methylpyridinium (NMP), niacin, and chlorogenic acids of 65 different capsule-brewed coffees, commercialized by 5 of the most representative brands in Italy.
Angelino 2018
16-O-methylcafestol and 16-O-methylkahweol were detected for the first time in Arabica roast coffee. This has implications for authenticity testing as these compounds are used as markers to determine adulteration of Coffea arabica with other species.
Gunning 2018
Optimization and validation of an acetonitrile based method for simultaneous determination of over 100 pesticides and over 30 mycotoxins in raw coffee beans.
Reichert 2018
Near infrared spectroscopy combined with the multivariate statistical process control approach proved to be an adequate auxiliary tool for coffee roasters to detect faults in a conventional roasting process in real-time in this feasibility study.
Catelani 2018
Evaluation of mid-infrared spectroscopy for predicting cup quality of Coffea arabica coffees of different roasting degrees.
Craig 2018
Comparison of grinding level and brewing method on caffeine level, antioxidant activity, total phenol content, and quality of beverage.
Derossi 2018
The storage of green coffee beans in jute sacks for 6 months of storage was associated with fungal population dynamics, decreased chromaticity in GCB by bleaching and, then, reduction in overall quality.
Broissin-Vargas 2018
Use of xanthydrol derivatization detected acetamide, a possible human carcinogen, at 39 000 ± 9000 ppb in roasted coffee beans.
Vismeh 2018
Results of formation kinetic studies of furfuryl alcohol produced from green coffee during roasting show the kinetics resemble those of other process contaminants such as acrylamide, with temperature and time of roasting playing significant roles. Much is evaporated during roasting.
Albouchi
Use of capillary electrophoresis-tandem mass spectrometry to detect the adulteration of coffee with soybean and corn by evaluating the monosaccarides profile obtained after acid hydrolysis of the samples.
Daniel 2018
Use of a colorimetric sensor array that is sensitive to highly contributory volatile compounds of coffee aroma for discrimination of coffee samples roasted to different roast degrees.
Kim 2018
Comparison of the moisture, pH, acid content, extract yield, phenolic contents, antioxidant capacity, and sensory evaluation of roasted versus puffed coffee beans.
Kim 2018
Use of a portable micro near infrared region spectrometer to successfully determine the quality of Arabica coffee by identification and quantification of adulterations.
Correia 2018
Development of a fast and simple method for trigonelline determination in serum by the use of hydrophilic interaction liquid chromatography (HILIC) with ESI-MS/MS detection.
Szczesny
Ferulic and chlorogenic acids, the major phenolic in green coffee beans (GCB), individually inhibited xanthine oxidase, and were moderately synergistic in combination. Buffer-extractable and potentially bioavailable phytochemicals from GCB acted uncompetitively.
Gawlik-Dziki 2017
Investigation into the relative magnitudes of antioxidant activities of caffeic acid, (+)-catechin and their derivatives evaluated their effects on the formation of 4-POBN/carbon-centered linoleic acid-derived radical adducts in a control reaction mixture of linoleic acid with iron ions.
Matsui 2017
Total chlorogenic acid contents were higher in light roasted coffee extract than in medium, city, or French roast. Lighter roasts also showed higher antioxidant and anti-inflammatory activities than darker roasts when tested in AML-12 and LPS-stimulated RAW 264.7 macrophage cells.
Jung 2017
Isolated crude polysaccharide (CCP-0) from cold-brew coffee by ethanol precipitation. Likely existing as a mixture of galactomannan and arabinogalactan, assays of CCP-0 indicated it may enhance macrophage functions and the intestinal immune system.
Shin 2017
Caffeine was the most abundant phenolic compound, followed by chlorogenic acid identified in the methanolic extracts of roasted and spent coffee. Despite the significant reduction of antioxidants, roasted and spent coffee retain significant antioxidant activity.
Choi 2017
Screening of roasted coffee samples from different local markets in Nayarit, Mexico found mycotoxigenic fungi. This is the first report of ochratoxin A occurence in roasted coffee from this region.
Casas-Junco 2017
Developed a fast and effective technique using 1H NMR coupled with multivariate statistics to create a fingerprint of roasted coffees and distinguish them according to the main Brazilian producer regions.
Toci 2017
An increase in roasting degree reduced phenolic compounds and antioxidant activity of coffee extracts, but enhanced melanoidin content. Principle component analysis demonstrated that phenolic compounds showed stronger effects on antioxidant activity of coffee extracts in comparison with melanoidins.
Kurniawan 2017
Used principal component analysis and a discriminant factorial analysis model to predict the geographical origin of coffee samples based on their intrinsic flavor, as measured by electronic nose and electronic tongue.
Flambeau 2017
Development of a method using laser-induced breakdown spectroscopy combined with chemometric methods for the discrimination of coffee varieties.
Zhang 2017
Determination of the chemical profile, antioxidant activity, and cytotoxicity of hydroethanolic extracts of green Coffea arabica seed residue remaining after oil extraction.
Castro 2017
Investigation of the extraction kinetics and equilibrium concentrations of caffeine and 3-chlorogenic acid in cold brew coffee, with comparisons by roast and grind.
Fuller 2017
In Coffea arabica beans, polyphenol content and antioxidant activity were found to depend both on the coffee's origin and degree of roasting.
Dybkowska 2017
Development of simple, rapid, and inexpensive methods for direct determination of caffeine content in aqueous solution of green coffee beans using FT-IR-ATR and fluorescence spectrophotometries.
Weldegebreal 2017
Determination of methylxanthine content in commonly consumed foods, including coffee, in Spain.
Sanchez 2017
Comparison of 1H-Nuclear Magnetic Resonance, near infrared, and Attenuated Total Reflectance mid-infrared (ATR-mIR) spectroscopic techniques for the discrimination of species and geographical origin of coffee samples. ATR-mIR emerged as a strong candidate for speed, cost, and precision.
Medina 2017
Comparison and discrimination of oil samples extracted from organic and conventional coffee beans, including fatty acids profile analysis, Mid-Infrared Fourier Transform Photoacoustic Spectroscopy, and photopyroelectric technique.
Bedoya 2017
Determination of javamide-I/javamide-II concentrations in seven different green coffee extract samples using the HPLC method coupled to an electrochemical detector.
Park 2017
Development of a polyphenol sensor based on co-immobilization of NaIO4 and MBTH in paper as a test strip. The sensor showed sensitive response to chlorogenic acid by forming pink color adduct which can be scanned and quantified by Imagej program.
Hidayat 2017
A summary of the occurrence of potential human carcinogens furfuryl alcohol and β-myrcene in foods and beverages noted that the highest amount of furfuryl alcohol was found in coffee beans.
Okaru 2017
Development of a selective and sensitive screening method for the determination of 16-O-methylcafestol, a compound unique to Coffea canephora, in roasted coffee by high-performance thin-layer chromatography with fluorescence detection, allowing for determination of adulteration of C. arabica.
Oellig 2017
Detection of phthalates, lead, and nickel in coffee brewed from single-serve containers made from metale, biodegradeables, and plastics.
De Toni 2017
Determination of 7 isomers of chlorgenic acids and caffeine in homemade bred coffee using HPLC-DAD. 4-FQA and 5-FQA could not be separated using HPLC
Jeon 2017
Use of UV-Visible spectra combined with PLSR to establish rapid and simple methods for quantification of adulteration of Asian palm civet coffee-arabica coffee blend.
Suhandy
Development of comprehensive two-dimensional gas chromatography (GC×GC) approaches with cryogenic modulation for the qualitative analysis of selected low volatility compounds in raw coffee bean.
Novaes 2017
Testing of 13 samples of various cultivars showed that when preparing coffee using a paper filter, of the initial cafestol concentration present in roasted coffee, the greater part of the cafestol is retained by the spent coffee, due to the low extraction of the lipid fraction by the hot water.
Rendón 2017
Evaluation of the volatile profile, antioxidant activity, and sun protection factor of the crude ethanolic extract obtained from spent coffee ground from espresso capsules.
Page 2017
Determination of caffeine in coffee grains by a rapid method utilizing a Gas Chromatography-Flame Ionisation Detector.
Pasias 2017
Investigation of the metabolic profile of aqueous extracts of coffee silverskin (CS) from both Coffea arabica and C. canephora var. robusta, in comparison to C. arabica green coffee (GC). Differences in the metabolites distribution, polyphenols and antioxidant capacity in GC and CS were detailed.
Panusa 2017
Use of PTR-ToF-MS technique to analyze headspace volatile organic compounds successfully distinguished between Coffea arabica and C. canephora var. robusta commercial stocks in each step of the processing chain, except green beans.
Colzi 2017
Assessment of the antioxidant capacity of instant, espresso, filter and Turkish/Greek coffee brews and individual compounds using both an electrochemical and a spectrophotometric approach. A large difference between applied assays' ability to recognize various types of individual AOs was noticed.
Gorjanović 2017
Development of a vortex-assisted liquid-liquid-liquid microextraction method followed by high performance liquid chromatography-diode array detection for the determination of 14 phenolic acids in honey, iced tea, and canned coffee drinks.
Shalash 2017
Use of the GC-FID method for the detection of the levels of methylglyoxal and glyoxal (α-dicarbonyl compounds found in the Maillard reaction) in 86 beverages in Chinese supermarkets, including coffee.
Wang 2017
Screening of 66 samples of coffee from retail outlets in Italy revealed that in 36.4% of the samples, levels of acrylamide exceed the limit recommended by the European Commission.
Bertuzzi 2017
Detailed chemical composition of coffee beans and derived fractions, along with gas chromatography-mass spectrometry chromatograms and respective GC-MS spectra of silylated methanolysis products obtained from phenolic compounds standards.
Moreira 2017
Fluorescence, UV, and visible spectroscopies complement each other, giving a complementary effect for the quantification of roasted Coffea arabica and Coffea canephora var. robusta concentration in blends.
Dankowska 2017
In robusta coffee beans, different drying techniques (room-temperature drying, solar drying, heat-pump drying, hot-air drying, and freeze drying) demonstrated differential effects on resulting bioactive components, fatty acid composition, and the volatile compound profile.
Dong 2017
In 28 green coffee samples from different countries of origin, Aspergillus was identified in 96%, a fungal load between 1500-3000 colony forming units/g was found in 11%, and a fungal load above 3000 CFU/g was found in 22% of samples. Mycotoxins may be resistant to the roasting process.
Viegas 2017
Determination of the caffeine content of aqueous coffee extracts of Ethiopian coffees using lignin modified glassy carbon electrode.
Amare 2017
Biochemical profiling to determine marker compounds of defective Coffea arabica beans. Three of the roasted coffee marker compounds (1-methylpyrrole, 5-methyl- 2-furfurylfuran, and 2-methylfuran) were uniquely present in defective fractions.
Casas 2017
Characterization and classification using electronic nose and tongue sensors and chemometric multivariate analysis of 7 Chinese robusta coffee cultivars using 126 samples of roasted coffee distributed in the Hainan Province.
Dong 2017
The use of ATR-FTIR spectroscopic technique combined with chemometrics could successfully detect sibutramine adulteration in green coffee samples.
Cebi 2017
Development of a method utilizing a monolithic zwitterionic stationary phase for the separation of phenolic acids, including salicylic, cinnamic, syringic, rosmarinic, caffeic and chlorogenic acid, in coffee bean extracts by capillary electrochromatography.
Murauer 2017
Development of a new solid phase extraction-high-performance liquid chromatography method with ultraviolet detection for the determination of 3 chlorogenic acids and 6 phenolic acids in coffee bean samples.
Köseoglu 2017
Characterization of oligosaccharides and their monomeric composition in dark roasted coffee beans, brewed coffee, and spent coffee grounds. The diversity of oligosaccharides composition found suggests that they could have selective prebiotic activity toward specific bacterial strains.
Tian 2017
Transglycosylation reactions are a main mechanism of phenolics incorporation in coffee melanoidins and are inhibited by amino groups through Maillard reaction under roasting conditions.
Moreira 2017
Development of a novel, fully automated in-vitro oral dissolution test assay as a front-end to liquid chromatography for on-line chemical profiling and monitoring of temporal release profiles of three caffeoylquinic acid isomers in dietary supplements.
Talanta 2017
Assessment of acrylamide contents in Arabic coffee Qahwa, coffee, and tea obtained from the Saudi Arabian markets.
Khan 2017
Development of a simple and rapid ionic liquid (IL)-based in situ dispersive liquid-liquid microextraction method for the analysis of polychlorinated biphenyls (PCBs) and acrylamide at trace levels from milk and coffee samples.
Zhang 2017
The progressive effect of roasting decreases antioxidant capacity of Coffea arabica and C. canephora beans and decreases content of low molecular weight compounds such as chlorogenic acid, while it increases high molecular weight compounds. Speed of roasting also impacts resulting composition.
Opitz 2017
Investigation of optimal conditions for the extraction of polysaccharides by autohydrolysis of spent coffee grounds, and determination of their antioxidant activity.
Ballesteros 2017
Analysis of the bioactive constiuents and antioxidant capacity of coffee cherry pulp and of a beverage made from it in Switzerland.
Heeger 2017
Use of hyperspectral imaging to study qualitative properties of roasting defect beans, including browning index, moisture content, chlorogenic acid, trigonelline, and caffeine content.
Cho 2017
Development of a screening protocol for addressing issues of coffee authenticity using low-field (60MHz) bench-top (1)H NMR spectroscopy.
Defernez 2017
Determination of the concentration of 27 elements in green coffee samples and their infusions using inductively coupled plasma-mass spectrometry.
Şemen 2017
The use of gradient temperature for brewing espressos allows for increasing or decreasing the extraction of some chemical compounds from coffee grounds.
Salamanca 2017
Application of Fourier transform near infrared spectroscopy to detect and classify ochratoxin A contamination in green coffee beans in both a quantitative and qualitative manner.
Taradolsirithitikul 2017
Despite the differences between three sampling approaches, data processing showed that the three methods provide the same kind of chemical information about coffee aroma and flavor useful for sample discrimination.
Bressanello 2017
Fluoride content in coffee infusion was dependent on the species and conditions of brewing; Robusta coffee had the lowest level, while Turkish style coffee from green coffee beans had the highest. Method of brewing affected antioxidant potential of Arabica and green coffee, but not Robusta.
Wolska 2017
Analyis of furan levels in various coffee preparations revealed that the concentration was highest in brewed coffee, followed by canned and instant coffees. In instant and brewed coffees, furan levels decreased by up to 22% after 5 mins from pouring the coffee in a cup without a lid.
Han 2017
An effort to identify coffee components responsible for cAMP phosphodiesterases (PDE) inhibition found that a fraction of melanoidins revealed strong PDE-inhibiting potential.
Röhrig 2017
Summarized the reported antioxidant activities of caffeic acid, a naturally bioactive phenolic acid, caffeic acid (CA, 3,4-dihydroxycinnamic acid) found abundantly in coffee, fruits, vegetables, oils, and tea. Review focused on structure, availability, and mode of action.
Khan 2016
Quantitative analysis of pyrogallol and chlorogenic lactones revealed that pyrogallol was the main xanthine oxidase inhibitor in hot-water extracts of roasted coffee beans
Honda 2016
Compared nutritional values, polyphenol contents, antioxidant activity, and antibacterial properties of Coffea arabica pulp prepared in three different ways.
Duangjai 2016
During analysis of Coffea arabica of different origins, methanolic extracts exhibited higher higher reducing power, ability to chelate Fe2+, inhibition of linoleic acid peroxidation and inhibition of lipoxygenase than water extracts, while radical scavenging activity was higher in water extracts.
Złotek 2016
The bioactive compounds content and antioxidant activity of Arabica coffee are dependent on the degree of roasting and quality class of the coffee. Total phenol content decreases when the roasting temperature increases, while total flavonoid content and flavonol content also increase.
Odžaković 2016
Use of HPLC with diode array detector combined with spectral deconvolution to analyze several classical and commercial coffee brews for diterpene esters content. Method of coffee preparation influenced diterpene esters composition.
Moeenfard 2016
Characterization and quantification of polyphenols and methylxanthines in four Arabica green coffee beans from different geographical origins. Identification of 43 polyphenols, including a number of novel cinnamate esters and cinnamoyl-glycosides.
Baeza 2016
Development of a cost effective method for detection and quantification of short chain carboxylic acids from coffee beans using free zonal capillary electrophoresis.
Vaughan 2016
Development of a new method for extracting isoflavones from espresso coffee along with analysis using HPLC-MS/MS for analysis of 5 isoflavones.
Caprioli 2016
Fractionation of selected metals in ground roasted and soluble coffees, based on ultrafiltration through 5 ultrafiltration membranes. The resulting patterns may inform efforts to differentiate and classify coffee types.
Pohl 2016
Kinetics of the extraction of coffee from a coffee bed using a double porosity model and from a dilute suspension of coffee grains.
Moroney 2016
Authentication of Coffea arabica by triacylglycerol stereospecific composition, elaborated using linear discriminant analysis to improve accuracy.
Cossignani 2016
Discrimination of coffees from Colombia versus nearby countries using (1)H-NMR, GC-MS and GC-C-IRMS. NMR provides more quality results, but cannot be easily implemented at harbor's installations due to elevated operational costs of cryogenic magnets.
Arana 2016
Analysis of the headspace volatile profiles of single coffee beans from different geographical origins at different stages of roasting with proton transfer reaction time-of-flight mass spectrometry.
Yener 2016
Coffee bean source and roasting conditions affected the content of chlorogenic acid isomers (CGA), several indices of browning and subsequent antioxidant values. CGA content best represents the intracellular antioxidant capacity of coffee.
Liang 2016
Quantification of acrylamide in brewed coffee and coffee powder using different polymeric ionic liquid based fibers by the method of standard addition after a quenching reaction using ninhydrin to inhibit the formation of interfering acrylamide in the GC inlet.
Cagliero 2016
Review summarized the major biosynthetic pathways of caffeine and trigonelline, major alkaloids in coffee plants.
Ashihara 2016
Fast characterization of green coffee samples using hyperspectral sensors.
Calvini 2016
Development of a method for determination of trace amounts of nickel, copper and zinc in coffee infusions based on the adsorption of 8-hydroxyquinoline metal complexes on micro amounts of graphene nanoparticles.
Pytlakowska 2016
Analysis of evolving volatile compounds out of the roasting off-gas from Arabica and Robusta coffee beans roasted in a small-scale drum roaster at different temperature profiles.
Czech 2016
Evaluated how changes of the volatile and non-volatile profiles of green coffees induced by Rhizopus oligosporus fermentation of green coffee beans translated to changes in the volatile and aroma profiles of light, medium and dark roasted coffees and non-volatile profile of roasted coffee.
Lee 2016
Characterized the volatile and non-volatile profiles of green coffee beans after fermentation with food-grade fungus Rhizopus oligosporus.
Lee 2016
Identified key volatile aroma marker compounds associated with with five common roast coffee defects (light, scorched, dark, baked and underdeveloped).
Yang 2016
Developed a sensitive and selective electrochemical sensor for detection of chlorogenic acid using a nanostructured platform and imprinted sol-gel film.
Ribeiro 2016
Evaluation of 58 samples of different types commercial Colombian coffee found correlations between antioxidant capacity (AC) and color parameters, browning index, and HMF value. No differences in AC were found between the different types of coffee.
Contreras-Calderón 2016
Isolated and characterized 5 new ent-kaurane diterpenoids and 7 known diterpenoids from methanol extracts of the green coffee beans of Yunnan Arabica coffee.
Chu 2016
Compared the antioxidant potential, total phenolic and total tannic content of the pericarp and seed of Coffea benghalensis, C. liberica, and C. arabica. The immature pericarp of C. benghalensis expressed the highest tannin and polyphenol content of samples tested.
Patay 2016
Demonstrated that homostachydrine is a reliable, heat-stable authentication marker for green or roasted Coffea arabica and C. canephora (Robusta) beans.
Servillo 2016
Isolated a potent Sirt1/2 inhibitor froma coffee extract, whose structure was determined as javamide-II (N-caffeoyltryptophan) by NMR. In cellular levels, javamide-II was able to increase the acetylation of total lysine, cortactin and histone H3 in neuronal NG108-15 cells.
Park 2016
Development of a method for measuring ochratoxin A concentrations in coffee beverages involving extraction using immunoaffinity columns and ultra-performance LC (UPLC)-MS/MS using isotope-dilution techniques.
Chen 2016
Development of a novel and sensitive method utilizing high-performance liquid chromatography coupled to triple quadrupole-linear ion trap mass spectrometry to analyze the content of ochratoxin A in coffee samples.
Kokina 2016
Development of a model able to predict coffee cup quality based on NIR spectra of green coffee beans.
Tolessa 2016
Identification of chemical patterns differentiating coffees of different species and geographical origins. Samples of Coffea arabica from Kenya possessed the highest chlorogenic acids/caffeine ratio, and among the C. arabica accessions, the highest antioxidant capacity.
Babova 2016
Assessment for presence of ochratoxigenic fungi in Phillipine green coffee beans from Coffea arabica, C. canephora var. Robusta, C. liberica, and C. excelsea, before and after surface sterilization with 1% sodium hypochlorite.
Alvindia 2016
Detection of adulteration of ground roast and soluble coffees by cereals such as barley, corn, and rice using a method based on Real-Time PCR.
Ferreira 2016
Use of magnetic solid-phase extraction coupled with HPLC-FLD for the determination of heavy molecular weight polycyclic aromatic hydrocarbons in coffee and tea samples.
Shi 2016
Determination of the chlorogenic acid isomer profile and antioxidant activity of both green and roasted coffee beans using ATR-FTIR spectroscopy combine with chemometric analyses.
Liang 2016
Analyses performed to determine the levels and incidence of mycotoxins among foods in 9 categories, including roasted coffee.
Chen 2016
Determination of 4(5)-methylimidazole levels in 144 brown colored foods and beverages revealed brewed coffee as the food containing the highest level among the samples tested.
Lee 2016
Development of a method for extraction, purification, and quantification of 16 polycyclic aromatic hydrocarbons from ground-roasted coffee.
Guatemala-Morales 2016
Development of a method of determining total Ca, Fe, Mg, and Mn content in instant coffee brews using HR-CS-FAAS spectrometry.
Stelmach 2016
Use of near-infrared spectroscopy to assess the content of caffeic acid, (+)-catechin, chlorogenic acid, caffeine, theobromine, and theophylline in spent coffee ground samples.
Magalhães 2016
Screening of common foods revealed boiled coffee to be among those having the highest total antioxidant capacity tested.
Ferrari 2016
Development of a method for detecting ochratoxin A in roasted coffee beans using a chemiluminescence resonance energy transfer aptasensor.
Jo 2016
Described a new method for isolation of polyphenols from spent coffee grounds and coffee silverskin.
Conde 2016
Results of screening for advanced glycation productions in food items commonly consumed in a Western diet revealed coffee to be among the items with the lowest levels.
Scheijen 2016
Monitoring for flutriafol and pyraclostrobin residues in Brazilian green coffees.
de Oliveira 2016
Review provided an overview of three analytical approaches (physical, chemical, and biological) to the identification of coffee adulteration.
Toci 2016
Use of nonlinear mixed effect modeling to obtain information on the changes in chemical attributes of espresso coffee as a function of extraction conditions. Variability in grinding produced significant changes in caffeine content, and significantly impacted the quality of espresso coffee.
Severini 2016
Results from testing on oligosaccharides structurally related to coffee polysaccharides indicated that depending on the distribution of the polysaccharides in the bean cell walls and the roasting conditions, different nonhybrid and hybrid structures can be formed during coffee roasting.
Moreira 2016
Use of metabolomics approach and orthogonal projection to latent structures prediction technique to quantify the degree of adulteration of Asian palm civet coffee.
Jumhawan 2016
Comparison of the chemical differences between espresso coffees prepared from coffee beans roasted to different degrees.
Kučera 2016
Development of a novel fully-automated magnetic stirring-assisted lab-in-syringe analytical procedure for the fast and efficient dispersive liquid-liquid microextraction of caffeine in coffee beverages.
Frizzarin 2016
Description of a simple and rapid sampling method employing a polymeric ionic liquid sorbent coating in direct immersion solid-phase microextraction for the trace-level analysis of acrylamide in brewed coffee and coffee powder.
Cagliero 2016
Determination of 7 elements in various beverages, including coffee, using standard dilution analysis combined with microwave-induced plasma optical emission spectrometry.
Goncalves 2016
Acrylamide content in instant coffee decreased by 33% after storage at 25 °C for 12 months.
Michalak 2016
Characterization of elemental profiles and geographical differentiation of coffee from 11 major coffee producing regions of Ethiopia.
Habte 2016
Evaluation of a HPLC method designated for rapid quantification of chlorogenic acids in green coffee extract found the method to be precise and appropriate.
Craig 2016
Validation of a GC/MS method to quantify caffeic acid (CA) and ferulic acid (FA) and to apply different methodologies to determine the antioxidant capacity of plasma after the acute consumption of 420mg of CGAs provided by 400mL of coffee in 20 adults.
Lara-Guzmán 2016
Review of the dynamics of germination and fermentation of coffee beans (including associated microbiota) and their significance for bean modifications, and coffee safety and quality.
Waters 2015
Modification and application of a HPLC method for the determination of the content of 5-caffeoylquinic acid in commercial tea and coffee samples.
Nevena 2015
Discussion of various spectrophotometric methods for the analysis of caffeine in various types of samples, such as pharmaceuticals, soft and energy drinks, tea, and coffee.
Ahmad Bhawani 2015
Development of methods for the detection of corn adulteration in Coffea arabica by analyzing for tocopherol content and HPLC profiling.
Winkler-Moser 2015
Isolation, identification, and sensory evaluation of a highly polar, bitter tasting furukaurane glycoside called mozambioside from Coffea arabica.
Lang 2015
Determination of 21 mycotoxins in coffee using liquid chromatography tandem mass spectrometry and calculation of estimated daily intake according to various scenarios of consumption in Spanish adolescents and adults. Results show that coffee intake does not represent a risk for consumers.
García-Moraleja 2015
Application of a method for determination of acetaldehyde and formaldehyde in foods identified an instant coffee as containing the highest contents of these two substances among products tested.
Jeong 2015
Investigation of the fatty acid, amino acid, and volatile compound composition of green coffee beans of 7 cultivars of Coffea robusta from Hainan Province, China. Chlorogenic acids, trigonelline, caffeine, total lipid, and total protein contents as well as color parameters were also measured.
Dong 2015
Analysis on the influence of roasting, processing, and preparation on the content of bioactive components in special purpose coffees. Special purpose coffees had equivalent antioxidant potential to regular ones, and the roasting process degraded some of the chlorogenic acid content.
Pilipczuk 2015
In coffee beans sourced from a SW Ethiopian market that tested positive for 12 pesticides, simulated household coffee processing conditions (washing, roasting, and brewing) eliminated as much as 99.8% of residues.
Mekonen 2015
Development of an HPLC method using an InertSustain C18 column and a mobile phase containing octanesulfonate as an ion-pairing reagent under an acidic condition for the simultaneous determination of trigonelline, caffeine, chlorogenic acid, and their related compounds.
Arai 2015
High-temperature extraction cannot be applied for the analysis of chlorogenic acids (CQAs) and their derivatives in plants, such as coffee, as it causes transformation leading to erroneous quantitative estimations of these compounds. Sea sand distruption method is the most appropriate alternative.
Wianowska 2015
Development of a quantitative real-time PCR assay to detect and quantify Moorella thermoacetica and Moorella thermoautotrophica from canned coffee beverages.
Nakano 2015
Review detailed the effect of brewing process (espresso and brew) on coffee aroma and bioactive constituent composition.
Caprioli 2015
Determination of elemental content in 18 samples of roasted ground and instant coffees by inductively coupled plasma optical emission spectrometry and flame atomic absorption spectrometry.
Szymczycha-Madeja 2015
Development of a methodology using isotopic quantitative (13)C nuclear magnetic resonance (NMR) spectrometry to enable the determination of positional intramolecular (13)C/(12)C ratios (δ(13)Ci) for the authentication of origin of coffee, tea, and cocoa.
Diomande 2015
Classification of the isotopic and elemental composition of single-origin, roasted coffees in the retail market as a means of authenticating region of origin.
Carter 2015
Comment on: Rapid approach to identify the presence of Arabica and Robusta species in coffee using 1H NMR spectroscopy. [Food Chem. 2015] [No abstract]
Schievano 2015
The predominant polysaccharides extracted from spent coffee grounds by alkali pre-treatment were galactose, arabinose, glucose, and mannose. These were thermostabile and showed good antioxidant activity and antimicrobial inhibition against Phoma violacea and Cladosporium cladosporioides.
Ballesteros 2015
Review summarized the available literature on the impacts of fermentation in coffee processing on coffee aroma as well as other unconventional avenues where fermentation is employed for coffee aroma modulation.
Lee 2015
New evidence for the formation of a diversity of chlorogenic acid-arabinose hybrids during coffee roasting, opening new perspectives for their identification in melanoidin structures.
Moreira 2015
Development of a rapid, reliable, and cost-effective analysis employing gas chromatography coupled with flame ionization detector and metabolite fingerprinting for authenticity screening for Asian palm civet coffee.
Jumhawan 2015
Hydrophilic extracts of Coffea canephora and Coffea kapakata were the most potent scavengers of reactive oxygen and nitrogen species due to their chlorogenic acid contents, which were, on average, 30% higher than those found in Coffea arabica and Coffea racemosa.
Rodrigues 2015
Extraction, identification, and analysis of polyphenols from agricultural residues, including coffee cherry husk.
Vijayalaxmi 2015
Analysis by HPLC of free and bound caffeoylquinic, dicaffeoylquinic, caffeic, ferulic, p-coumaric, sinapic, and 4-hydroxybenzoic acids in spent coffee extracts. Around 2-fold higher content of total phenolics were estimated in comparison to free compounds.
Monente 2015
Validation of a new gas chromatography method using pulsed split injector to quantify thermolabile dipterpenes cafestol, kahweol and isokahweol in methanolysed Arabica coffee oils.
Novaes 2015
Phosphorus content of popular beverages. [No abstract]
Moser 2015
Development of a HPLC-diode array detector method for simultaneous determination of caffeine, trigonelline, nicotinic acid, N-methylpyridinium ion, 5-caffeoylquinic acid, and 5-hydroxymethyl furfural in green, roasted, and instant coffees.
Gant 2015
Characterization of the radical content and antioxidant capacity of brews prepared from Coffea arabica beans.
Troup 2015
Development of a simple and fast method utilizing high resolution-continuum source flame atomic absorption spectrometry to measure Ca, Cu, Fe, MG, and Mn in green coffee infusions. Comparison of the extraction rates of these minerals between preparation methods.
Stelmach 2015
A method utilizing 1H NMR spectroscopy was successfully applied for the estimation of the amount of Robusta coffee in commercial coffee blends.
Monakhova 2015
Data from flow injection analysis indicated that the majority of lead or cadmium contamination in coffee was retained in the coffee grounds during preparation rather than extracted into the brew.
Marchioni 2015
Testing of coffee beans sourced from Romanian markets using HPLC-DAD indicated their acrylamide levels were below the level thought to pose health risks in humans.
Oroian 2015
Development of a method to sensitively determine phloxine B in coffee bean by molecularly imprinted polymers (MIPs) coated graphene oxide (GO) solid-phase extraction (GO-MISPE) coupled with high-performance liquid chromatography and laser-induced fluorescence detection (HPLC-LIF).
Zhai 2015
Development of a sensitive nanoprobe consisting of double-stranded DNA encased single-walled carbon nanotubes for the determination of antioxidant potencies of selected samples (caffeine, regular coffee, and decaffeinated coffee, against ROS, hydrogen peroxide, and hydroxyl radicals.
Zhao 2015
Erratum for:
UHPLC-MS/MS determination of ochratoxin A and fumonisins in coffee using QuEChERS extraction combined with mixed-mode SPE purification. [J Agric Food Chem. 2015] [No abstract]
Nielsen 2015
Use of an electronic nose system to study the impact of percolation time and grinding level of coffee grounds on the global aromatic profile of espresso coffee.
Severini 2015
Characterization of espresso beverages of pure origin coffee revealed significant differences in mineral content between coffees of different countries. Manganese and calcium contents were found to be the predictors of country of origin.
Oliveira 2015
Roasting degrades chlorogenic acids to form potent antioxidants and thus plays an important role in the preparation of high-antioxidant low-acid coffee.
Kamiyama 2015
Comparison and application of chemiluminescence systems for the flow injection determination of the total polyphenols content in food samples, including coffee.
Nalewajko-Sieliwoniuk 2015
Near infrared spectroscopy was more effective than Fourier transform infrared spectroscopy for detecting defective beans in roasted coffees.
Craig 2015
Application in coffee of a method of simultaneous electrochemical analysis of hydrophilic and lipophilic antioxidants in bicontinuous microemulsion.
Kuraya 2015
Determination of 8 biogenic amines by LC-UV after derivatization with dansyl-chloride in both ground coffee and coffee beverages obtained by different methods.
Restuccia 2015
Development of a method for simultaneous determination of ochratoxin A and fumonisins B2, B4, and B6 in green, roasted, and instant coffee using QuEChERS followed by mixed-mode reversed phase-anion exchange solid phase extraction.
Nielsen 2015
Characterization of the headspace of freshly brewed instant coffees resulting from different blends, during and immediately after preparation using Proton Transfer Reaction-Mass Spectrometry.
Romano 2015
Development of a method to more accurately measure pesticide residue in raw coffee by reducing caffeine content in the final extract.
Bresin 2015
Assessment of pre- and post-harvest coffee samples from temperate and warm farming areas in Benguet province, Philippines for their fungal and mycotoxin contaminants.
Culliao 2015
Application of Orbitrap mass spectrometry for the quantitative analysis of acrylamide in complex matrices, including coffee.
Pugajeva 2015
Analysis of Catuai and Tipica green coffee found that the best method for differentiating between degrees of ripeness was the principal component analysis based on HPLC data.
Smrke 2015
Use of liquid chromatography with diode array detection combined with spectral deconvolution for the separation, quantification, and analysis of kahweol and cafestol esters from Coffea arabica brews.
Erny 2015
Norharman, a β-carboline alkaloid, was isolated from coffee brews by the activity-based fractionation. It showed potent inhibition against α-glucosidase enzyme in a concentration dependent manner.
Kim 2015
Analysis of common conventional and traditional Columbian foods for acrylamide content. There was a wide variability in acrylamide levels in the foods tested, especially for coffee powder.
Pacetti 2015
Illustration of the immense variety of artificial molecular receptors that have been designed for recognition of caffeine in solution and solid state.
Sahoo 2015
Development of a sensitive, selective, and low-cost voltammetric method for the determination of caffeine using a Nafion covered lead film electrode.
Tyszczuk-Rotko 2015
Determination of the presence of 6 furanic compounds via a HS-LPME method showed that different types of coffee samples contain different concentrations of furanic compounds, due to the various processing conditions such as temperature, degree of roasting and fineness of grind.
Chaichi 2015
Gene sequence of isolates recovered from coffee seeds from the African Great Lakes region giving off a potato-like flavor revealed the presence of a novel enterobacterial species, Pantoea coffeiphilia sp.nov.
Gueule 2015
Successful differentiation of distinct coffee varieties and preparations using near infrared spectroscopy, electronic nose, and electronic tongue.
Buratti 2015
Characterization of the interactions of hydroxycinnamic and chlorogenic acids from green coffee with isolates of proteins from egg white, whey, and soy depending on pH and temperature.
Budryn 2015
Analysis of processed exportation coffee in Chiriqui, Panama found some contamination by ochratoxin A and other aflatoxins, but that on the whole the samples met international standards for postharvest handling and limits for mycotoxins and mycotoxin-producing fungi.[Article in Spanish]
Franco 2014
Investigation into the influence of different brewing conditions on the concentration of the main caffeoylquinic acids in coffee. In particular, coffee brews prepared using pressurized methods are a relevant source of caffeoylquinic acids.
Moeenfard 2014
Determination of country of origin of coffee using NMR fingerprinting.
Arana 2014
Between 22.3-66.1% of ochratoxin A (OTA) transferred from naturally contaminated ground roasted coffee (containing 0.92 ng/g OTA) into coffee beverages, depending on the preparation process used. OTA intake from coffee represents a non-negligible source.
Malir 2014
Development of a novel multi-volatile method using sequential dynamic headspace sampling for analysis of aroma compounds in aqueous samples, and its application in brewed coffee.
Ochiai 2014
Development of a novel method for quantitative determination of esterified 16-OMC in coffee extracts by means of high-resolution proton nuclear magnetic resonance spectroscopy for the determination of potential Coffea canephora var. Robusta adulteration in C. arabica blends.
Schievano 2014
The adaptation of 3 complementary assays (Folin-Ciocalteu (FC), ABTS and ORAC) for the assessment of antioxidant capacity of extracts from coffee beans at different roasting stages. All assays showed a progressive increase in antioxidant capacity during roasting to a light roast state.
Opitz 2014
Use of PTR-ToF-MS for investigation of the extraction dynamic of 95 ion traces in real time espresso coffee preparation. This dynamic data can be used to distinguish different coffee types from one another.
Sánchez-López 2014
Use of spectroscopic analysis for the determination of the nutrient quality of ground, instant, and chicory coffees. Instant coffee contained 2-3 times more caffeine, significantly more oxalate, Mg, P, and Zn, and significantly less Cu than ground coffee. [Article in Chinese]
Chen 2014
Coffee silverskin contains significant amounts of linoleic acid and phytosterols, but its contents of phytosterol oxidation propducts and ochratoxin A may represent a risk for human safety if intended for human or livestock use.
Toschi 2014
Sampling of the surface and interior volatile compounds of potato-taste defect (PTD)-affected and non PTD-affected green coffees provided data linking Antestiopsis orbitalis feeding activity with PTD profile compounds on the surface and 3-isopropyl-2-methoxypyrazine in the interior of the beans.
Jackels 2014
Application of a mathematical model for testing the antioxidant and pro-oxidant capacity of natural products in coffee extracts. Results show that the antioxidant capacity was greater than some commercial standards in terms of maximum capacity, but 6-40 times lower in terms of rate parameters.
Prieto 2014
Optimization of a fast derivatization/extractrion method followed by LC-ESI-HRMS for the determination of volatile thiols in roasted coffee powder.
Vichi 2014
Analysis of the volatile compounds produced by fungi isolated from coffee and their modification of the sensory quality of coffee beverages.
Iamanaka 2014
Development of a method based on a voltammetric electronic tongue for the recognition of distinctive features in coffee samples. Application in the differentiation of Mexican coffees yielded high accuracy percentages.
Domínguez 2014
Development of methods for the differentiation of the geographic origin of coffees by analysis of the volatile profiles.
Yener 2014
Determination of polycyclic aromatic hydrocarbon (PAH) content in light, medium, and dark roasted coffee. Dark roasted coffee showed the highest level of PAHs while light coffees, instant, and decaffeinated coffees showed lower levels.
Jimenez 2014
Validation of a novel solid-phase microextraction method using chemical immobilization of crosslinked polymeric ionic liquids on nitinol wires in drip brewed coffee. Acceptable recoveries were obtained for most phthalate esters in the part-per billion level.
Ho 2014
Development and comparison of SNP-based analytical assays, including SNaPShot and pyrosequencing to differentiate Arabica and Robusta varieties of coffee beans.
Spaniolas 2014
Evidence of transglycosylation reactions during coffee bean roasting involving galactomannans and arabingalactans, resulting in arabinan and mannan chimeric polysaccharides.
Moreira 2014
Crypto- and neochlorogenic lactones purified from boiling water extracts of roasted coffee beans showed potent xanthine oxidase inhibitory activiy compared with three major chlorogenic acids found in coffee beans. These may ameliorate gout and hyperuricemia in humans who drink coffee.
Honda 2014
Mechanistic studies comparing inter- and intramolecular acyl migration involving the seven most common chlorogenic acids in coffee under aqueous basic, aqueous acidic, and dry roasting conditions.
Deshpande 2014
Coffea arabica was identified as 1 of 3 non-leguminous plants that accumluate high levels of trigonelline. While it was found throughout the plant, the highest concentration was in the upper stems and tips (48 micromol/g FW) and seeds (26 micromol/g FW).
Ashihara 2014
Evaluation of the performance of elastic net and infrared spectroscopic methods for the discrimination of defective and non-defective coffee beans.
Craig 2014
Estimation of the activity concentration of (210)Polonium in foodstuffs in Gudalore, India by radiochemical method. The activity concentration of (210)PO in coffee is estimated as 7500 mBq kg(-1).
Sivakumar 2014
Investigation of the effect of roasting and extraction methods on the caffeine and total caffeoylquinic acids (CQAs)content of coffee beverages. While caffeine was stable at higher roasting temperatures, there was a loss of CQAs, so the caffeine/CQA ratio was a good marker of degree of roasting.
Ludwig 2014
Comparison of the contents of soluble and bound hydroxycinnamates in coffee pulp of seven cultivars of Coffea arabica at three different ripening stages. Findings suggest that unripe or semi-ripe coffee cherries may be a potential inexpensive source of phenolic compounds.
Rodríguez-Durán 2014
Review detailing the physical mechanics of the incorporation of phenolic compounds into coffee melanoidins during roasting.
Coelho 2014
Comparison of microwave-assisted extraction and Soxhlet extraction for extraction of green coffee oil. Quantification of diterpenes by HPLC.
Tsukui 2014
A review of recent sensitive and accurate analytical methods for the characterization and quantitative determination of bioactive constituents in coffee beans.
Nuhu 2014
Report of the finding of the presence of photoluminescent carbon dots (C-dots) in commercial Nescafe instant coffee.
Jiang 2014
Development of a simplified sample treatment for the deterimation of total concentrations for selected macro- and microelements in soluble coffees by flame atomic absorption spectrometry.
Pohl 2014
LC-MS/MS analysis of commercial green coffee based dietary supplements identified carboxyatractyligenin derivatives. These compounds demonstrated strong inhibitory effects on phosphorylating respiration in isolated mitochondria similar to the effects of the known phytotoxin carboxyatractyloside.
Lang 2014
A method involving the use of solid-phase microextraction using cross-linked polymeric ionic liquid-based sorbent coatings was developed and validated for the detection and quantification of coffee adulteration.
Toledo 2014
Development and validation of a simple, fast, and green method of dispersive liquid-liquid microextraction (DLLME) and gas chromatography-nitrogen phosphorus detection (GC-NPD) analysis of caffeine content in beverages, including coffee.
Sereshti 2014
Evaluation of pesticide residue (cypermethrin, permethrin, deltamethrin, chlorpyrifos ethyl, DTT and its metabolites, and endosulfan (α, β)) in major staple food items of Ethiopia. 1/3 of all samples had residues above the maximum limits. All pesticides analyzed were detected in green coffee bean.
Mekonen 2014
Optimization and validation of a multi-mycotoxin method by LC-MS/MS for analysis of coffee and other foods.
Desmarchelier 2014
Isolation of 5 new diterpenoid glucosides, named mascaroside, mascaroside II, paniculoside VI, cofaryloside I, and villanovane I, along with seven known ent-kaurane diterpenoid glucosides (6-12) from acetone extracts of the roasted coffee beans of Coffea arabica var. yunnanensis.
Shu 2014
Development of homogeneous fluorescence polarization immunoassays for the determination of caffeine in beverages and cosmetics.
Oberleitner 2014
Presented results of chemical analyses and immunological studies of two Coffea arabica instant coffee powders obtained by freeze-dried (ICPf) and spray-dried (ICPs) procedures, and arabinogalactan-protein (AGP3) obtained from ICPf.
Capek 2014
Evaluation of the influence of different water temperatures and pressures in the settings of an espresso coffee machine on how effectively caffeine, trigonelline and nicotinic acid are extracted. Validation of the HPLC analytical system in both Arabica and Robusta coffee samples.
Caprioli 2014
Development and validation of several analytical methods for the quantification of acrylamide in 24 coffee substitutes and 12 instant coffees.
Loaëc 2014
Comparison of the free radicals content of 15 commercially available coffees of various species, origins, and roasts (in both liquid and solid state) using EPR spectroscopy.
Krakowian 2014
Development of a method for the qualitative and quantitative analysis of coffee bean extracts using a Waters Acquity G2 UPLC-Q-TOF/MS instrument.
O'Driscoll 2014
Development and successful application of a simpler method based on liquid chromatography for the determination of acrylamide in ground coffee and brewed coffee.
Troise 2014
Determination of the scavenging efficiency of compounds abundant in coffee, black tea, and green tea in terms of their reaction with the stable radical 2,2'-diphenyl-2-picrylhydrazyl (DPPH), using a kinetic approach in parallel with quantification methods.
Anissi 2014
Development of a method for the analysis of a range of polyphenolic compounds in juice, tea, and coffee samples using LC-MS/MS.
Sapozhnikova 2014
Summarized updates in acrylamide formation (mechanism, conditions)and determination in foods, including coffee.
Arvanitoyannis 2014
Mepiquat (N,N-dimethylpiperidinium) is formed in low amounts during the coffee roasting process and consequently can be detected in roast and ground as well as soluble coffee up to levels of 1.4 mg kg(-1). However, even 7 cups per day of coffee would represent less than 0.2% of the ADI of mepiquat.
Wermann 2014
Mepiquat (N,N-dimethylpiperidinium), a plant growth regulator used widely on cereal crops, can be formed by Maillard-driven degradation of lysine under dry thermal conditions and in the presence of the naturally occurring alkaloid trigonelline, and may occur in roasted products such as coffee.
Hammel 2014
Exploration of the thermal stability of galactomannans and arabinogalactans from spent coffee grounds found the roasting of galactomannans at 200 °C promoted their solubility in water upon alkali extraction and neutralization.
Simões 2014
Development of a solid phase microextraction-gas chromatography/mass spectrometry (SPMEGC/MS) method to detect the levels of furan in 191 food products obtained from Chinese markets. Higher levels of furan were detected in coffee (71.36 ng/g)
Sijia 2014
Development of a novel and fast method based on the solid phase extraction (SPE) coupled to a flow injection system for the determination of caffeine in coffee beans.
Salinas-Vargas 2014
Compared the performance and correlation of two chromatographic methods, HPLC-HPAEC-PAD and post-column derivatization HPLC-UV-Vis, for carbohydrate analysis and detection of adulterants in coffee samples.
Domingues 2014
Analyzed chlorogenic acids, caffeine, and polyphenolic content of air-dried whole coffee fruits, beans, and husks from China, India, and Mexico.
Mullen 2013
Medium-roasted coffee had higher levels of 5-O-caffeoylquinic acid than raw green beans, city-, or french-roasted coffee.
Jeong 2013
Analysis of 11 samples of coffee roasted and purchased in Bosnia and Herzegovina, Brazil, Lebanon and Poland for concentration of 6 heavy metals (Mn, Co, Ni, Cr, Ag, Pb) indicates that Pb (lead) may be present in levels higher than is safe, especially for heavy coffee drinkers.
Nędzarek 2013
The binding of ochratoxin A to coffee polysaccharides via esterification, forming ochratoxin A esters, accounts for some of the loss of ochratoxin A during roasting. Detection of ochratoxin A esters was performed using HPLC-MS/MS.
Bittner 2013
Determination of the acrylamide level in commercial samples of roasted and instant coffees and in coffee substitutes by LC-MS/MS method. The influence of coffee species and color intensity of coffee on acrylamide level was also detailed.
Mojska 2013
Concentrations of trigonelline and caffeoylquinic acids are significantly correlated with lighter roasts of coffee, whereas N-methylpyridinium is correlated with darker roasts of coffee.
Lang 2013
Comparison of different chemically modified graphene surfaces for the detection of caffeine levels of soluble coffee, teas, and energy drinks.
Khoo 2013
Isolation and quantification of kahweol and cafestol in green coffee oil. Use of a Doehlert experimental design plan to optimize the transesterification conditions using some key variables such as the temperature of the reaction, the reagent base concentration and the duration of the reaction.
Chartier 2013
Establishment and application of a RP-HPLC method for simultaneous determination of chlorogenic acid, caffeic acid, vanillic acid and caffeine in coffee samples available on the Romanian market.
Trandafir 2013
Testing of different clean-up cartridges, such as immunoaffinity columns (IAC), molecular imprinting polymers (MIP), Mycosep™ 229, Mycospin™, and Oasis® HLB (Hydrophilic Lipophilic balance) as solid phase extraction, for the purification of roasted coffee in the process of ochratoxin A detection.
Prelle 2013
Development of a boron-doped diamond electrode that is anodically pretreated for the simultaneous determination of caffeine and chlorogenic acid by cyclic and adsorptive stripping voltammetry.
Yardim 2013
Investigation of the regeneration potential of antioxidant capacity of an insoluble food matrix, and physiological relevance of antioxidants bound to the insoluble food material in the gastrointestinal tract. Beverages such as coffee were more effective than pure antioxidants as regeneration agents.
Çelik 2013
Development of near-infrared reflectance spectroscopy calibrations to test for caffeine levels in whole and ground coffee.
Fox 2013
Application of Diffuse Reflectance Infrared Fourier Transform Spectroscopy for detection and quantification of fraudulent addition of commonly employed adulterants (spent coffee grounds, coffee husks, roasted corn and roasted barley) to roasted and ground coffee.
Reis 2013
Investigation of the thermal stability of phospholipids extracted from coffee beans.
Zhou 2013
Analysis of the effect of processing on the chlorogenic acid (CGA) content of ground and instant coffees. Higher amount of roasting decreased CGA.
Mills 2013
Optimization and validation of a method for determining acrylamide in coffee by liquid chromatography and tandem mass spectrometry analysis (LC/MS/MS) using SPE clean-up.
Gielecińska 2013
Heat stress caused alterations in the cell-wall polymers and accumulated higher contents of arabinose but galactose in fraction W. Xylose contents were observed to decrease in H30 fractions of Coffea arabica leaves.
Lima 2013
Quantification of Coffea arabica and Coffea canephora var. robusta in roasted and ground coffee blends by H-NMR analysis of water extracts represents a valid tool in authentication procedures of arabica and robusta blends of roasted and ground coffee.
Cagliani 2013
2-O-β-d-Glucopyranosyl-carboxy-atractyligenin present in high levels in raw coffee extracts from Coffea L. which inhibits adenine nucleotide translocase in isolated mitochondria but is quantitatively degraded during coffee roasting.
Lang 2013
Performed study confirmed a molecular heterogeneity of arabinogalactan-protein complex present in a commercial instant coffee.
Capek 2013
A liquid chromatography/electrospray ionisation tandem mass spectrometry method for the simultaneous quantification of salicylic, jasmonic and abscisic acids in Coffea arabica leaves has been developed.
de Sá 2013
GC-MS study of compounds isolated from Coffea arabica flowers by different extraction techniques showed caffeine in high amounts, one of the distinctive components along with 150 other chemical substances.
Stashenko 2013
Kopi Luwak, a prized and expensive coffee made from coffee berries that have been eaten and excreted by the Asian palm civet. GC-MS-based multimarker profiling was employed to explore significant metabolites as discriminant markers for authentication.
Jumhawan 2013
Quantitative authentication studies were performed on coffee which involved the determination of the percentage of Arabica and Robusta species based on a single-nucleotide polymorphisms in the chloroplastic trnL(UAA)-trnF(GAA) intraspacer region.
Trantakis 2012
A (1)H and (13)C NMR)-based comprehensive analysis of coffee bean extracts of different degrees of roast, was reported. The roasting process of coffee bean extracts was chemically characterized using detailed signal assignment information coupled with multivariate data analysis.
Wei 2012
The paper reports DNA-based food authenticity assays, in which species identification is accomplished by the naked eye without the need of specialized instruments. As a model, the method was applied to the discrimination of Coffea robusta and arabica species in coffee authenticity assessment.
Trantakis 2012a
The study reports the capability of NMR spectroscopy to investigate the metabolite content of roasted Coffea arabica samples from the three main production areas, America, Africa and Asia.
Consonni 2012
A photoacoustic cell has been adapted as a detector in a FTIR spectrophotometer to perform a study of roasted & ground coffee from 3 varieties of Coffea arabica grown by organic and conventional methods and shown that FTIR-PAS can be a useful experimental tool for the characterization of coffee.
Gordillo-Delgado 2012
The use of direct-infusion electrospray ionization-mass spectrometry data combined with the partial least-squares multivariate calibration technique as a fast way to detect and quantify arabica coffee adulterations by robusta coffee was evaluated and found to be successful.
Garrett 2012
The study addresses the interactions of coffee storage proteins with coffee-specific phenolic compounds. The results indicate that C. arabica proteins are more susceptible to these interactions and the polyphenol oxidase activity seems to play a role.
Ali 2012
The influence of coffee roasting on free and melanoidin-bound phenolic compounds and their relationship with the brews' antioxidant activity were evaluated.
Perrone 2012
Fourier transform infrared and physicochemical analyses of Brazilian coffee beans processed to different stages of roast at 210, 220, 230, and 240 °C were analyzed for pH value, titratable acidity, moisture content, and color lightness.
Wang 2012
The characterisation of low molecular weight melanoidine fractions of roasted coffee using a conceptually novel combination of targeted and non-targeted mass spectrometrical techniques was reported.
Jaiswal 2012
To study the mechanism of coffee melanoidin formation, green coffee beans were prepared using 3 methods. The green coffee hot water extractable components were found to be essential for coffee melanoidin formation during roasting.
Nunes 2012
A broad elemental profile incorporating 54 elements in combination with δ(2) H, δ(13) C, δ(15) N and δ(18) O was used to characterise the composition of 62 green arabica (Coffea arabica) and robusta (Coffea canephora) coffee beans grown in South and Central America, Africa and Asia.
Santato 2012
Optimisation of a microwave-assisted (MWA) methanolysis was performed to obtain cafestol and kahweol directly from green coffee oil (Coffea arabica). The MWA technique proved to be faster, avoided undesired side products and gave better conversion, when compared to conventional heating process.
Oigman 2012
A HPLC and electrospray ionization mass spectrometry methods were applied to quantify the profiles of melatonin and serotonin (5-HT) in green and roasted coffee beans. Both melatonin and 5-HT were detected in coffee brew and also found in green coffee beans at variable levels depending on species.
Ramakrishna 2012
The chlorogenic acids (CGA), caffeine and antioxidant activitiy profiles of whole coffee fruits were affected by the extraction procedure. Multistep whole coffee fruit extracts displayed higher CGA content than single-step extracts, freeze-dried, or air-dried whole raw fruits.
Mullen 2011
Peptides from Coffea canephora seeds were extracted in Tris-HCl buffer (pH 8.0) & chromatographic purification of LTP was performed by DEAE and reverse-phase HPLC. The purified peptide was submitted to amino acid sequence, antimicrobial activity and mammalian α-amylase inhibitory analyses.
Zottich 2011
The biochemical composition of leaves from Coffea pseudozanguebariae, a wild caffeine-free coffee species, was determined. Two phenolic compounds were extracted from leaves, separated and characterized. Their structures were elucidated by mass spectrometry, and 1D and 2D NMR spectroscopy.
Talamond 2011
In the feasibility study, Fourier transform infrared spectroscopy and chemometric analysis were adopted to discriminate coffees from different geographical origins and of different roasting degrees.
Wang 2011
Brazilian green coffee beans of Coffea Arabica & C. canephora were roasted to light, medium, & dark roast degrees & analyzed in relation to furan content. Factors that most influenced the furan content in coffee brew was species, roast degree and brewing procedure.
Arisseto 2011
Arabinogalactan-protein, isolated from instant coffee powder of Coffea arabica, was subjected to partial mild acidic & enzymatic hydrolyses. Separation of mixtures by size exclusion & HPLC afforded several oligo-saccharides, structure of which were elicited by NMR spectra.
Matulová 2011
Synchrotron radiation microtomography was used as a nondestructive imaging technique to investigate micro-structural properties of green & roasted coffee beans. Qualitative & quantitative analysis of images revealed morphological & structural features of coffee beans.
Pittia 2011
Coffee was characterized by proton & carbon NMR spectroscopy. To identify coffee components, a detailed 90% signal assignment was carried out using 2D- NMR spectra & a spiking method, in which authentic compounds were added to the roasted coffee bean extract sample.
Wei 2011
Due to the significant price difference between Arabica and Robusta, there is an economic incentive to illicitly replace Arabica with Robusta. Study shows a quick method of proof to determine the Robusta fraction in a blend based on Raman spectroscopy.
Wermelinger 2011
Isotope ratio MS & inductively coupled plasma MS were applied to determine the isotopic composition of carbon, nitrogen, sulfur & oxygen, the isotope abundance of strontium (87Sr/86Sr), & the concentrations of 30 different elements in 47 green coffees.
Rodrigues 2011
The effect of water on "antiplasticization" and plasticization of green and roasted coffee was studied by textural analysis, sorption isotherms, differential scanning calorimetry (DSC), and nuclear magnetic resonance (NMR).
Rocculi 2011
The expression of a recombinant flavin-containing monooxygenases from Coffea arabica as a maltose-binding protein fusion in Escherichia coli and its purification by affinity chromatography, producing a ready-to-use protein for enzymatic activity assays was described.
Cesarino 2010
To investigate potential link between carotenoids & coffee aroma profiles, the carotenoid content in developing coffee grain was measured & data confirms the presence of lutein in grain & shows immature coffee grain contains beta-carotene, alpha-carotene, violaxanthin & neoxanthin.
Simkin 2010
As a marker for stress reactions in living coffee seeds, accumulation of a general stress metabolite, GABA (gamma-aminobutyric acid), and associated gene expression of drought stress-associated dehydrins were monitored.
Kramer 2010
Five samples of green Robusta coffee beans & 15 samples of Arabica coffee beans were analyzed with triacyl chlorogenic acids only found in Robusta coffee bean extracts. These triacyl chlorogenic acids could serve as phytochemical markers for Robusta coffee beans.
Jaiswal 2010
A complex mixture analysis by one- and two-dimensional nuclear magnetic resonance spectroscopy was carried out for the first time for the identification and quantification of organic compounds in green coffee bean extract.
Wei 2010
Coffee samples were analyzed by GC/MS to determine the most important peaks for the discrimination of the varieties Arabica and Robusta. The resulting peak tables from chromatographic analysis were aligned and pretreated before being submitted to multivariate analysis.
Hovell 2010
Using Fourier-transform Raman spectroscopy with 1064 nm excitation it is possible to monitor the characteristic Raman bands of kahweol in green coffee beans without chemical and physical processing of the beans.
Keidel 2010
LC-MS(n) (n = 2-4) has been used to detect and characterize in green Robusta coffee beans 15 quantitatively minor sinapic acid and trimethoxy cinnamoyl quinic acid-containing chlorogenic acids, all reported for the first time from this source.
Jaiswal 2010
Roasting degree is directly related to coffee chemical composition and may be determined objectively by weight loss after roasting. Chlorogenic acids are thermally labile phenolic compounds that play an important role in the final cup quality and health benefits of coffee.
Perrone 2010
A reverse phase high-performance liquid chromatography method was developed for the simultaneous quantification of kahweol and cafestol in tissues of fresh fruits, leaves, and roasted coffee beans.
Dias 2010
An in vitro structure-activity relationship study of several natural chlorogenic acids was conducted, and the active components of the natural decaffeinated green coffee extract Svetol were identified.
Henry-Vitrac 2010
The compound 16-O-Methyl-cafestol, C(21)H(30)O(3) was isolated from the beans of Coffea robusta. The molecule contains 5 fused rings including a furan ring. The two six membered rings are in chair conformations. Inter-molecular O-H⋯O hydrogen bonding is present in crystal structure.
Liao 2010
A straightforward stable isotope dilution analysis for the reliable quantitative determination of (beta)N-C(18:0)- to (beta)N-C(24:0)-alkanoyl-5-hydroxytryptamides (C5HTs) in coffee powder & beverages by means of LC-MS/MS was developed.
Lang 2010
The fractions of Arabica green & roasted coffee samples differing in geographical origins & roasting treatments & the volatile fraction from juniper needles, sampled by headspace-solid phase microextraction, were analyzed by GCxGC-qMS & sample profiles processed by various methods.
Cordero 2010
The study describes the development and validation of a new method based on a matrix solid-phase dispersion (MSPD) sample preparation procedure followed by GC-MS for determination of acrylamide levels in coffee (ground coffee and brewed coffee) and coffee substitute samples.
Soares 2010
Role of roasting conditions in the level of chlorogenic acid content in coffee beans was examined. Results indicate that roasting conditions play an important role in chlorogenic acid content and a correlation between total caffeoylquinic acids and pH was observed.
Moon 2009
The formation of several key odorants, such as 2-furfurylthiol, alkylpyrazines, and diketones, was studied upon coffee roasting. The approach involved incorporation of potential precursors in green coffee beans by means of biomimetic in-bean and spiking experiments.
Poisson 2009
Enhanced resolution comprehensive two-dimensional gas chromatography applied to the analysis of roasted coffee volatiles.
Tranchida 2009
Profile of volatile flavor formed from roasted coffee was studied. Results of the study suggest that controlling the roasting conditions according to the formation of particular chemicals can prepare a roasted coffee with preferable flavor.
Moon 2009
Volatile compounds in 58 Arabica roasted coffee samples from Brazil were analyzed by SPME-GC-FID and SPME-GC-MS, and results were compared with those from sensory evaluation, including body, flavor, cleanliness and overall quality.
Ribeiro 2009
Liquid chromatography coupled with a photodiode array detector, electrospray ionization, collision-induced dissociation and tandem mass spectrometry on a triple quadrupole has been used to detect and characterize polyphenols and methylxanthines in green coffee beans.
Alonso-Salces 2009
The salting-out gradient method was tested with the separation of major chlorogenic acids present in green coffee beans, 5-feruloylquinic acid & 3,5-dicaffeoylquinic acid using ethyl acetate-hexane as the stationary phase & an ionic gradient of LiCl as the mobile phase.
Romero-González 2009
The contents of chlorogenic acids, cinnamoyl amides, cinnamoyl glycosides, free phenolic acids & methylxanthines of green coffee beans were analyzed by LC coupled with UV spectrophotometry to determine their botanical & geographical origins.
Alonso-Salces 2009b
A new marker compound related to the fermented off-note occasionally perceived in coffees was described & identified as ethyl formate and can be measured in the headspace of roasted & ground coffee.
Lindinger 2009
The study compared protein profiles of endosperm & zygotic embryos of coffee seeds. Proteins were extracted from whole seed as well as from embryo & endosperm, separately. Total proteins were analyzed by two-dimensional electrophoresis followed by identification by mass spectrometry.
Koshino 2008
Of the 64 coffee bean samples analyzed, 98% were contaminated with ochratoxin A (OTA) in levels of <0.6-5.5 microg/kg (Arabica) and 1-27 microg/kg (Robusta). Presence of OTA in representative coffee samples was also confirmed by LC-MS/MS after ion-exchange purification.
Noonim 2008
A method was developed for extracting and quantifying N-Acetylglutamate & N-acetyl aspartate in foodstuffs (fruits, vegetables, meats, grains, milk, coffee, tea, cocoa, & others) using ultra performance liquid chromatography-electrospray ionization tandem MS.
Hession 2008
Study is focused on fractions of roasted hazel nut & coffee samples, differing in botanical origins, morphology & roasting treatments, selected as challenging matrices. The volatile components, sampled by headspace solid phase microextraction, were analyzed by GC x GC-qMS.
Cordero 2008
The mycotoxin ochratoxin A is degraded by up to 90% during coffee roasting. In order to investigate this degradation, model heating experiments with ochratoxin A were carried out, and the reaction products were analyzed by HPLC-DAD & HPLC-MS/MS.
Cramer 2008
High-performance liquid chromatography analysis of coffee leaves revealed the presence of alpha-carotene and study suggests that Coffea arabica may have higher levels of alpha-carotene than C. canephora.
Simkin 2008
A straightforward stable isotope dilution analysis (SIDA) for the quantitative determination of trigonelline, nicotinic acid, and nicotinamide in foods such as coffee, as well as in biological samples by means of LC-MS/MS (MRM) has been developed.
Lang 2008
The potent xanthine oxidase inhibitory activity seemingly observed in pyrogallol, found in roasted coffee, is actually derived from its chemical conversion, under alkaline conditions, into purpurogallin.
Honda 2017
Investigated lipoxygenase (LOX) presence in coffee berries to determine its involvement in lipid degradative metabolism of plants grown in organic and conventional cultivations.
Patui 2007
Successful application of a method of fast separation based on cation-exchange liquid chromatography coupled with high-resolution mass spectrometry for simultaneous determination of chlormequat, difenzoquat, diquat, mepiquat and paraquat in several food and beverages including green coffee bean.
Nardin 2007
The work shows the possibilities and limitations in modeling release kinetics of volatile organic compounds (VOCs) from roasted and ground coffee by applying physical and empirical models such as the diffusion and Weibull models.
Mateus 2007
Glyoxal, methylglyoxal, and diacetyl formed as Maillard reaction products in heat-treated food were determined in coffee extracts (coffee brews) obtained from green beans and beans with different degrees of roast.
Daglia 2007
Coffee from 7 different geographic regions was investigated for ochratoxin A by HPLC-FLD, nutritional characterization, and antioxidant activities by spectrophotometric assay. Costa Rica and Indian green coffees had the highest contamination & Ethiopian coffee was contaminated least.
Napolitano 2007
Headspace volatiles of freshly brewed drip coffee were investigated by solid-phase microextraction. 1-(3,4-dihydro-2H-pyrrol-2-yl)-ethanone (nutty-roast odor) and 4-(4'-hydroxyphenyl)-2-butanone (raspberry ketone, sweet-fruity odor) were newly detected as components in the aroma of coffee.
Akiyama 2007
The Association of Official Analytical Chemists official method for the extraction of ochratoxin A (OTA) in green coffee and determination by HPLC is recommended as an efficient method for the routine analyses of OTA in green and ground roasted coffee beans.
Ahmed 2007
Near-infrared spectroscopy (NIRS), combined with diverse feature selection techniques & multivariate calibration methods, have been used to develop reliable reduced-spectrum regression models based on a few NIR filter sensors for determining caffeine content & roasting color in roasted coffees.
Pizarro 2007
The adulteration of coffee with cereals, coffee twigs, etc. is apparently widespread in Brazil with corn being considered the most widely used. A new method, based on HPLC tocopherol determination was developed to detect coffee adulteration by corn.
Jham 2007
The concentrations of 14 elements (Ca, Mg, K, Na, P, Co, Mn, Fe, Cr, Ni, Zn, Cu, Cd, Pb) were determined in market coffee samples after dry mineralisation of both dry samples & infusions evaporated to dryness. The metal contents were analysed by atomic absorption spectrometry.
Grembecka 2007
The structures of two S-adenosyl-l-methionine-dependent N-methyltransferases that mediate caffeine biosynthesis in C. canephora 'robusta', xanthosine methyltransferase, & 1,7-dimethylxanthine methyltransferase were described.
McCarthy 2007
Espresso coffee (EC) brews were analyzed for beta-carboline [norharman (NH) and harman (H)] contents and the influence of the coffee species, roast degree, & brew length was studied. Results show that NH and H in EC is dependent primarily on the coffee species, followed by brew length.
Alves 2007
LC-MS/MS as well as 1-D/2-D NMR experiments enabled the identification of 10 bitter compounds in coffee with low recognition threshold concentrations ranging between 23 & 178 micromol/L . The structures of these compounds are generated by oligomerization of 4-vinylcatechol.
Frank 2007
The volatile compounds in the headspace are representative indexes of the quality depletion of roasted ground coffee during home usage. The sensory & instrumental results were used to calculate the secondary shelf life of coffee on the basis of its aw value at a given temperature.
Anese 2006
A robust spectroscopic method for determining total antioxidant activity in aq. extractions has been applied to tissues from diverse woody plant species, including seeds of Coffea arabica & in vitro shoots from Ribes nigrum, Picea sitchensis & Shorea leprosula.
Johnston 2006
LC-MS4 has been used to detect & characterize in green coffee beans 15 quantitatively minor p-coumaric acid-containing chlorogenic acids including 3-p-coumaroyl-4-caffeoylquinic acid, not previously reported. Structures were assigned by LC-MS4 patterns of fragmentation.
Clifford 2006
HPLC analyses of caffeoylquinic acid content of leaves of Coffea canephora was conducted in conjunction with detailed histochemical and micro-spectrofluorometrical analysis.
Mondolot 2006
The galactomannans from roasted coffee infusions were purified by 50% ethanol precipitation, anion exchange chromatography, and phenylboronic acid-immobilized Sepharose chromatography.
Nunes 2006
By means of the developed stable isotope dilution assay, showing recovery rates of 95-102%, 14 N-phenylpropenoyl-L-amino acids were quantified for the first time in cocoa and coffee samples.
Stark 2006
The mass spectrometric resolution of six isomeric chlorogenic acids (Mr 544) in a crude plant extract of green coffee beans by fragment-targeted LC-MS2 & LC-MS3 experiments illustrates the analytical power & advantage of ion trap mass spectroscopy.
Clifford 2006
The objective of this study was to investigate the potential of various raw bean components as precursors of on di- and trihydroxybenzene formation during coffee roasting using "in bean" model experiments and stable isotope dilution analysis.
Müller 2006
The content of acrylamide in coffee reaches a peak early in the roasting process, reflecting occurrence of both formation & destruction of acrylamide during roasting. The acrylamide in roasted coffee is largely extracted into the brew and stable within usual time of consumption.
Lantz 2006
The transfer of multivariate classification models between laboratory and process near-infrared spectrometers is investigated for the discrimination of whole, green Coffea arabica (Arabica) and Coffea canefora (Robusta) coffee beans.
Myles 2006
The triacylglycerol (TAG) composition of coffee beans (Coffea canephora P.) was determined by reversed phase liquid chromatography-mass spectrometry and tandem mass spectrometry.
Segall2005
Roasting of coffee beans in Coffea arabica cv. Bourbon; C. arabicacv. Longberry; and C. canephora cv. Robusta causes isomerization of chlorogenic acids prior to the formation of lactones and the levels of lactones in roasted coffee do not reflect the levels of precursors in green coffee.
Farah 2005
Addition of a toxic concentration of aluminum to cell suspension cultures of Coffea arabica L. induced the rapid & transient activation of a protein kinase that phosphorylates myelin basic protein, as revealed by in-gel kinase assays.
Arroyo-Serralta 2005
The delta15N(AIR) & delta2H(VSMOW) data for several alkylpyrazines formed during roasting process of coffee are reported. 9 Samples of commercially available roasted as well as 8 self-roasted coffee beans (Coffea arabica & C. canephora) of different origins were investigated.
Richling 2005
Antioxidant activity of instant coffees produced from the same green coffee beans roasted at three different degrees was analyzed. Coffee melanoidins were obtained by ultrafiltration (10 kDa cutoff) and subsequent diafiltration.
Delgado-Andrade 2005
A study of the effect of coffee processing in the ochratoxin A (OTA) level has been carried out from the green beans to the drinking form. Brewing process affected levels of OTA with the highest reduction in using an espresso coffee maker and lowest using an auto-drip system.
Pérez De Obanos 2005
The potential of Fourier transform (FT) Raman spectroscopy in discrimination of botanical species of green & roasted Coffea arabica (arabica) & C. canephora (robusta) coffees was studied for the first time which had never been used in coffee analysis earlier.
Rubayiza 2005
The antioxidant activity of roasted coffee residues evaluated by HPLC analyses showed that phenolic acids (chlorogenic & caffeic acids) & nonphenolic compounds [caffeine, trigonelline, nicotinic acid, & 5-(hydroxy methyl) furfuraldehyde] remained in coffee residues.
Yen 2005
The antioxidant activities of instant coffees, melanoidins & pure melanoidins were tested using the conjugated diene formation from a 2,2'-azobis (2-amidinopropane) dihydrochloride-induced linoleic acid oxidation in an aqueous system.
Delgado-Andrade 2005
The influence on ferric reducing antioxidant power due to the degree of roasting (light, medium, & dark), species (Coffea arabica & C. robusta), & caffeine content (regular & decaffeinated) was investigated using ground & soluble coffee samples.
Moreira 2005
An adenosine nucleosidase was purified from young leaves of Coffea arabica L. cv. Catimor. A sequence of fractionating steps was used starting with ammonium sulphate salting-out, followed by anion exchange, hydrophobic interaction & gel filtration chromatography.
Campos 2005
Analyzed volatile emissions of coffee berries in different physiological states of ripeness using dynamic headspace and gas chromatography/mass spectrometry analysis for Coffea arabica, var. Colombia.
Ortiz 2004
Analyzed fresh & 3-day-old coffee pulp of the Arabica variety for polyphenol composition followed by characterization by thiolysis - HPLC. Four major classes of polyphenols were identified, mainly epicatechin, representing more than 90% of the proanthocyanidin units.
Ramirez-Coronel 2004
The specific antiradical activity against the hydroxyl radical of water soluble components in green & dark roasted Coffea arabica & Coffea robusta coffee samples, both in vitro by chemical deoxiribose assay & ex vivo in a biological cellular system (IMR32 cells), were determined.
Daglia 2004
Oxidation reactions in coffee involves redox-sensitive polyphenols & appear to control the fragmentation of coffee storage proteins both in solution and during roasting. Coffee-specific nitrogenous flavor precursors may derive from this process.
Montavon 2004
The analyses were conducted before & after acid hydrolysis for determining both free & conjugated forms in green & roasted coffee beans. The amines (putrescine, cadaverine, serotonin, tyramine, spermidine, & spermine) were determined by RP-HPLC after derived fromdansyl chloride.
Casal 2004
Caffeoylquinic acid (CQA) derivatives in ku-ding-cha, mate, coffee, and related plants were determined by HPLC. In this ku-ding-cha, the total caffeic acid moiety was 90.3 mmol/100 g of dry weight.
Negishi 2004
7 kinds of hydroxycinnamic acid derivatives identified including 3-caffeoylquinic acid & 4,5-dicaffoylquinic acid by MS, 1H NMR & HPLC analyses were isolated from immature & green coffee beans & exhibited anti-proliferation activity in 4 cancer cell lines, U937, KB, MCF7 & WI38-VA.
Iwai 2004
Two positional isomers of 2-O-alpha-galactobiosyl-alphaCDs were isolated from coffee bean & purified by HPLC & their structures were elucidated by FABMS & NMR spectroscopies, as well as by an enzymatic degradation method.
Okada 2004
The volatile headspace from 2 coffee bean varieties, namely Coffea arabica & Coffea canephora ex Froehner, were sampled by using solid-phase microextraction & then analysed with comprehensive 2-dimensional GC-IR to a time-of-flight mass spectrometer.
Ryan 2004
Volatile selenium species from green coffee beans, roasted beans, & brewed coffee was performed using solid phase microextraction. Sulfur and selenium-containing volatiles appeared to be formed during roasting since none of these volatiles were detected in the headspace of green beans.
Meija 2003
To improve understanding of coffee flavor generation, the sensory and biochemical impact of maturation was assessed. Compared to ripe beans, unripe beans were found to be more sensitive to oxidation of chlorogenic acids.
Nakamura 2003
A link between maturation, the redox behavior of green coffee suspensions, and their sensory scores was identified. Compared to ripe beans, unripe beans were found to be more sensitive to oxidation of chlorogenic acids.
Montavon 2003
The effects of ribavirin, an inhibitor of inosine-5'-monophosphate (IMP) dehydrogenase, inhibits both caffeine and guanine nucleotide biosynthesis in caffeine-forming plants.
Keya 2003
The mycoflora & incidence of ochratoxin A (OTA) in 60 samples of green coffee beans from Brazil were evaluated. The mycological evaluation was carried out by conventional method & the OTA was determined using sequential phenyl silane & immune-affinity column cleanup followed by HPLC.
Martins 2003
Volatile aroma principles, nonvolatile taste constituents (caffeine and chlorogenic and caffeic acids), and glycosidically bound aroma compounds of monsooned and nonmonsooned raw arabica coffee were analyzed using gas chromatography-mass spectrometry (GC-MS) and HPLC.
Variyar 2003
A method for the analysis of ochratoxin A (OTA) in green & roasted coffee was developed. The presence of OTA in coffee was confirmed by single-quadruple MS using an electrospray ionization source. The method has 82.5% recovery & a detection limit of 0.1ng/g.
Ventura 2003
Reverse-phase HPLC with refractive index and light scattering detectors in isocratic and gradient elution modes, respectively, was applied for the separation of the major triacylglycerols (TAG) in coffee lipids.
Jham 2003
The formation of 4-vinylguaiacol, guaiacol, and phenol during coffee roasting was monitored in real-time, using resonance enhanced multiphoton ionization and time-of-flight mass spectrometry.
Dorfner 2003
FTIR-ATR was used to study the effect of roasting conditions on flavor of brewed coffee using Guatemala Antigua coffee beans. The 1800-1680 cm(-1) carbonyl region for vinyl esters/lactones, esters, aldehydes, ketones & acids provided a flavor-print of brewed coffee.
Lyman 2003
In a roasted Arabica coffee brew, the potent roasty odor quality compound was identified for the first time as 3-mercapto-3-methylbutyl acetate isolated by steam distillation under reduced pressure. 3-mercapto-3-methylbutyl acetate contributes to the flavor of the highly roasted coffee.
Kumazawa 2003
The fragmentation behavior of 18 chlorogenic acids that are not substituted at position 1 has been investigated using LC-MS applied to a methanolic coffee bean extract and commercial cider (hard cider).
Clifford 2003
The content of 5-hydroxytryptamides of carboxylic acids C-5-HT in the roasted Coffea liberica (robusta) depended on the roasting method & preliminary treatment of beans prior to roasting. A higher C-5-HT loss occurred in the beans subjected to two-stage processing, predrying & roasting.
Nebesny 2002
The degree & nature of polysaccharide degradation at different roasting levels was determined for three Arabica (C. arabica) bean varieties. The arabinogalactans & mannans were degraded up to 60 & 36%, respectively, after a dark roast, while cellulose showed negligible degradation.
Redgwell 2002
Several arabinogalactan fractions were isolated, purified by gel-permeation and ion-exchange chromatography and characterised by compositional and linkage analysis. The AG fractions contained between 6 and 8% glucuronic acid, and gave a positive test for the beta-glucosyl-Yariv reagent.
Redgwell 2002
Three 3-methylbutanoyl and 3-methylbut-2-enoyl disaccharides were identified and isolated from green coffee beans (Coffea arabica). The structures were established by one- and two-dimensional 1H and 13C NMR spectra as well as by ESI MS/MS spectra.
Weckerle 2002
A membrane-based flow-through enzyme immunoassay for the detection of ochratoxin A (OA) in roasted coffee was developed. The assay was used to screen roasted coffee samples. Results were confirmed with HPLC with a detection limit of 1 microg kg(-1).
Sibanda 2002
Screening for aflatoxins & isolation of Aspergillus flavus & effect of decaffeination & roasting on the level of contamination in coffee beans are studied. The percent frequency of A. flavus ranged from 4 & 80% in green coffee beans & 1 & 71% in ground roasted coffee beans.
Soliman 2002
The hot-water-soluble polymeric material from green and roasted Uganda robusta coffees submitted to different degrees of roasting was isolated and characterized, and the changes in structure and amount of galacto mannans and arabino galactans were determined.
Nunes 2002
The delta(13)C(VPDB), delta(2)H(VSMOW)& delta(18)O(VSMOW) values of caffeine isolated from Arabica green coffee beans of different geographical origin was determined by isotope ratio MS using elemental analysis (EA) in the "combustion" (C) &"pyrolysis" (P) modes (EA-C/P-IRMS).
Weckerle 2002
A systematic study by HPLC was conducted to determine the content of chlorogenic acids in green coffee beans of the Variedad Colombia and in other genotypes of interest of C. arabica, Coffea canephora, Híbrido de Timor, and the F1 offspring derived from the crossing Caturra x Híbrido de Timor.
Guerrero 2001
Two independent procedures for the quantitative determination of the polysaccharide content of Arabica Caturra (Coffea arabica var. Caturra) and Robusta ROM (Coffea canephora var. ROM) green coffee beans showed that they both contained identical amounts of polysaccharide.
Fischer 2001
The antioxidant properties of green and roasted coffee, in relation to species (Coffea arabica and Coffea robusta) and degree of roasting (light, medium, dark), were investigated.
Daglia 2000
Leaves of Coffea salvatrix, C.eugenioides& C. bengalensis contain approximately 3-7-fold lower levels of caffeine than those of C. arabica. There was more extensive biosynthesis of caffeine from [8-(14)C]adenine in young leaves of C. arabica than the other 3 Coffea species.
Ashihara 2000
Novel equipment developed that intermittently illuminates Coffea arabica cell suspensions at a second-scale interval. Caffeine production was determined by light intensity regardless of intermittent or continuous light irradiation.
Kurata 1998
Lipid composition of green Coffea arabica beans is reported with special emphasis on fatty acid composition. Triacylglycerols were found to be the major lipid constituents of the coffee oil along with sterol esters, sterols/triterpene alcohol, hydrocarbons.
al Kanhal 1997
The levels of endogenous caffeine and theobromine were much higher in buds and young leaves of Coffea arabica L. cv Kent than in fully developed leaves. Biosynthesis of caffeine from 14C-labeled adenine, guanine, xanthosine, and theobromine was observed.
Ashihara 1996
[Semiquantitative evaluation of dermal exposure to granulated insecticides in coffee (Coffea arabica L.) crop and efficiency of individual protective equipment].
Machado-Neto 1996
The results of several determinations of trigonelline in green, roasted and instant coffees are reported. Fast roasting may result in higher values with the same organic roasting loss, but this was not observed in commercial blends.
Stennert 1994
Coffea arabica cells immobilized by calcium alginate gel were photocultured using a bubble-column reactor under controlled light intensity. This process was carried out after their alkaloid productivity was improved by increasing the cell density in the initial gel matrix.
Kurata 1993
Study was conducted to evaluate the effects of calcium on the growth and alkaloid production in Coffea arabica.
Bramble 1991
[A study of the lipid content of Coffea arabica L. seeds.]
Haggag 1975
[Polyphenols in the leaves of various coffea species].
[Article in French]
Paris 1972
[On the separation of chlorogenic acids of green coffee: Coffea robusta Lind]. [Article in French] No abstract available.
Paris 1970
[Antigen components of Coffea. I. Serologic differentiation between species and variations of coffee seeds]. [Article in Portuguese]
Fuks 1966
History of Record
ORIGINAL RESEARCH BY: J. Mohanasundaram, MD, PhD
April 2013
MAJOR REVISION BY: Selena Rowan
May 2019
LATEST UPDATES BY: Oren Rabinowitz, MSc
December 2020