Supercritical Carbon Dioxide Decaffeination Process: a Life Cycle Assessment Study
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Multiple Resistance to Bacterial Halo Blight and Bacterial Leaf Spot In
PLANT PATHOLOGY / SCIENTIFIC ARTICLE DOI: 10.1590/1808‑1657000632018 Multiple resistance to bacterial halo blight and bacterial leaf spot in Coffea spp.* Resistência múltipla à mancha aureolada e à mancha foliar bacteriana em Coffea spp. Lucas Mateus Rivero Rodrigues1,2** , Suzete Aparecida Lanza Destéfano2,3 , Irene Maria Gatti de Almeida3***, Luís Otávio Saggion Beriam3 , Masako Toma Braghini1 , Oliveiro Guerreiro Filho1,4 ABSTRACT: Breeding for genetic resistance is an important RESUMO: O melhoramento de plantas para resistência genética method of crop disease management, due to the numerous é um método importante para o manejo de doenças, pelos inú- benefits and low cost of establishment. In this study, progenies meros benefícios e baixo custo de implementação. No presente of 11 Coffea species and 16 wild C. arabica accessions were estudo, progênies de 11 espécies de Coffea e 16 acessos selvagens de tested for their response to Pseudomonas syringae pv. garcae, the C. arabica foram testados quanto à resposta a Pseudomonas syringae causal agent of bacterial halo blight, a widespread disease in pv. garcae, agente causal da mancha aureolada, doença disseminada the main coffee-producing regions of Brazil and considered a nas principais regiões produtoras de café do Brasil e considerada limiting factor for cultivation in pathogen-favorable areas; and fator limitante para o cultivo em áreas favoráveis a patógenos; e also to P. syringae pv. tabaci, causal agent of bacterial leaf spot, também para P. syringae pv. tabaci, agente causal da mancha foliar a highly aggressive disease recently detected in Brazil. Separate bacteriana, doença altamente agressiva detectada recentemente no experiments for each disease were carried out in a greenhouse, Brasil. -
Topic 09 Secondary Metabolites
4/9/2013 Topic 09 Secondary Metabolites Raven Chap. 2 (pp. 30‐35) Bring pre-washed white t-shirt to lab this week! I. Plant Secondary Metabolites A. Definitions 1))y Secondary Metabolism- 1a) Metabolite- 1 4/9/2013 I. Plant Secondary Metabolites B. Examples Compound Example Source Human Use ALKALOIDS Codeine Opium poppy Narcotic pain relief; cough suppressant Nicotine Tobacco Narcotic; stimulant Quinine Quinine tree Used to treat malaria; tonic Cocaine Coca Narcotic, tea, anesthetic, stimulant PHENOLICS Lignin Woody plants Hardwood furniture & baseball bats Tannin Leaves, bark, acorns Leather tanning, astringents Salicin Willows Aspirin precursor Tetrahydrocannabinol Cannabis Treatment for glaucoma & nausea TERPENOIDS Camphor Camphor tree Component of medicinal oils, disinfectants Menthol Mints & eucalyptus Strong aroma; cough medicines I. Plant Secondary Metabolites C. Ecology Steppuhn et al. 2004. PLoS Biology 2: 1074-1080. 2 4/9/2013 I. Plant Secondary Metabolites C. Ecology Nicotine negatively affects function of herbivores. Nicotine is a neurotoxin. Nicotine is made in roots and transported to shoots via xylem. Tobacco (Nicotiana tabacum) 3 4/9/2013 Most potential herbivores cannot deal with nicotine. The tobacco hornworm (a moth larva) can sequester and secrete nicotine, with some energetic cost. Tobacco (Nicotiana tabacum) Baldwin, IT. 2001. Plant Physiology 127: 1449-1458. 4 4/9/2013 Leaf Nicotine Content Unattacked Attacked Plants Plants Mechanism 1. Herbivory induces jasmonic acid (JA) production. 2. JA to roots, stimulates nicotine synthesis. 3. Nicotine to shoots 5 4/9/2013 I. Plant Secondary Metabolites C. Ecology I. Plant Secondary Metabolites C. Ecology Jasminum 6 4/9/2013 I. Plant Secondary Metabolites D. -
Identification and Quantification of Adulterants in Coffee
foods Communication Identification and Quantification of Adulterants in Coffee (Coffea arabica L.) Using FT-MIR Spectroscopy Coupled with Chemometrics Mauricio Flores-Valdez 1 , Ofelia Gabriela Meza-Márquez 2 , Guillermo Osorio-Revilla 2 and Tzayhri Gallardo-Velázquez 1,* 1 Instituto Politécnico Nacional, Escuela Nacional de Ciencias Biológicas-Santo Tomás, Departamento de Biofísica, Prolongación de Carpio y Plan de Ayala S/N, Col. Santo Tomás, Alcaldía Miguel Hidalgo, Ciudad de México C.P. 11340, Mexico; [email protected] 2 Instituto Politécnico Nacional, Escuela Nacional de Ciencias Biológicas-Zacatenco, Departamento de Ingeniería Bioquímica, Av. Wilfrido Massieu S/N, Esq. Cda, Miguel Stampa, Col. Unidad Profesional Adolfo López Mateos, Zacatenco, Alcaldía Gustavo A. Madero, Ciudad de México C.P. 07738, Mexico; [email protected] (O.G.M.-M.); [email protected] (G.O.-R.) * Correspondence: [email protected]; Tel.: +52-(55)-5729-6000 (ext. 62305) Received: 24 May 2020; Accepted: 28 June 2020; Published: 30 June 2020 Abstract: Food adulteration is an illegal practice performed to elicit economic benefits. In the context of roasted and ground coffee, legumes, cereals, nuts and other vegetables are often used to augment the production volume; however, these adulterants lack the most important coffee compound, caffeine, which has health benefits. In this study, the mid-infrared Fourier transform spectroscopy (FT-MIR) technique coupled with chemometrics was used to identify and quantify adulterants in coffee (Coffea arabica L.). Coffee samples were adulterated with corn, barley, soy, oat, rice and coffee husks, in proportions ranging from 1–30%. A discrimination model was developed using the soft independent modeling of class analogy (SIMCA) framework, and quantitative models were developed using such algorithms as the partial least squares algorithms with one variable (PLS1) and multiple variables (PLS2) and principal component regression (PCR). -
(Coffea Arabica) Beans: Chlorogenic Acid As a Potential Bioactive Compound
molecules Article Decaffeination and Neuraminidase Inhibitory Activity of Arabica Green Coffee (Coffea arabica) Beans: Chlorogenic Acid as a Potential Bioactive Compound Muchtaridi Muchtaridi 1,2,* , Dwintha Lestari 2, Nur Kusaira Khairul Ikram 3,4 , Amirah Mohd Gazzali 5 , Maywan Hariono 6 and Habibah A. Wahab 5 1 Department of Pharmaceutical Analysis and Medicinal Chemistry, Faculty of Pharmacy, Universitas Padjadjaran, Jl. Bandung-Sumedang KM 21, Jatinangor 45363, Indonesia 2 Department of Pharmacy, Faculty of Science and Technology, Universitas Muhammadiyah Bandung, Jl. Soekarno-Hatta No. 752, Bandung 40614, Indonesia; [email protected] 3 Institute of Biological Sciences, Faculty of Science, Universiti Malaya, Kuala Lumpur 50603, Malaysia; [email protected] 4 Centre for Research in Biotechnology for Agriculture (CEBAR), Kuala Lumpur 50603, Malaysia 5 School of Pharmaceutical Sciences, Universiti Sains Malaysia, USM, Penang 11800, Malaysia; [email protected] (A.M.G.); [email protected] (H.A.W.) 6 Faculty of Pharmacy, Campus III, Sanata Dharma University, Paingan, Maguwoharjo, Depok, Sleman, Yogyakarta 55282, Indonesia; [email protected] * Correspondence: [email protected]; Tel.: +62-22-8784288888 (ext. 3210) Abstract: Coffee has been studied for its health benefits, including prevention of several chronic Citation: Muchtaridi, M.; Lestari, D.; diseases, such as type 2 diabetes mellitus, cancer, Parkinson’s, and liver diseases. Chlorogenic acid Khairul Ikram, N.K.; Gazzali, A.M.; (CGA), an important component in coffee beans, was shown to possess antiviral activity against Hariono, M.; Wahab, H.A. viruses. However, the presence of caffeine in coffee beans may also cause insomnia and stomach Decaffeination and Neuraminidase irritation, and increase heart rate and respiration rate. -
Coffee, Coffea Spp
A Horticulture Information article from the Wisconsin Master Gardener website, posted 28 Jan 2013 Coffee, Coffea spp. As you sip your morning cup of coffee have you ever wondered where this ubiquitous beverage comes from? Coffea is a genus of about 100 species of evergreen shrubs and small understory trees in the madder family (Rubiaceae) native to tropical forests in Africa and Asia. The seeds of these plants are processed to produce the drink people around the world have enjoyed for centuries, as well as for fl avoring ice cream, pastries, candies, and liqueurs. It is one of the world’s most valuable crops and is an important export product of several countries. The largest producers include Brazil, Vietnam, Indonesia, and Colombia, along with many other Central and South American countries and East Africa. Coffee comes from a tropical shrub. Coffea is an attractive plant with glossy, deep green foliage. The woody, evergreen shrubs or small trees have opposite, elliptic- ovate, wavy-edged leaves. The fairly stiff leaves have a prominent leaf midrib and lateral veins. Wild plants will grow 10 to 12 feet high, with an open branching structure, but are easily kept smaller and denser by pruning. Fragrant, sweet scented white fl owers bloom along reproductive branches in the leaf axils on old wood. The dense clusters of star-shaped fl owers can be produced at any time of year, but are most common in our Coffea has glossy, deep green leaves. autumn, as coffee is a short-day plant and blooming most profusely when nights are getting longer (daylight of only 8-10 hours). -
Extraction of Caffeine from Natural Matter Using a Bio-Renewable Agrochemical Solvent
food and bioproducts processing 9 1 ( 2 0 1 3 ) 303–309 Contents lists available at ScienceDirect Food and Bioproducts Processing j ournal homepage: www.elsevier.com/locate/fbp Extraction of caffeine from natural matter using a bio-renewable agrochemical solvent a a b b David Villanueva Bermejo , Pilar Luna , Marina S. Manic , Vesna Najdanovic-Visak , a a,∗ Guillermo Reglero , Tiziana Fornari a Instituto de Investigación en Ciencias de la Alimentación CIAL (CSIC-UAM), CEI UAM+CSIC, C/Nicolás Cabrera 9, Campus de Cantoblanco, 28049 Madrid, Spain b REQUIMTE, Departamento de Química, Faculdade de Ciências e Tecnologia, Universidade Nova de Lisboa, Quinta da Torre, 2829-516 Caparica, Portugal a b s t r a c t This paper reports experimental data on the pressurized liquid extraction of caffeine from green coffee beans and green tea leaves using ethyl lactate (ethyl 2-hydroxy-propanoate). This solvent is a new bio-renewable agrochemical solvent, naturally produced by fermentation from corn derived feedstock, which has been recently considered as a very suitable and environmental benign solvent for food industrial applications. Static extraction assays (one step during 10 min) were carried out in an Accelerated solvent extraction (ASE) system ◦ at three different extraction temperatures, namely 100, 150 and 200 C. Extraction yield and caffeine recovery were determined and compared with those obtained when using other liquid solvents, such as ethyl acetate or ethanol. High recovery of caffeine (≈60%) was found in the extracts produced using ethyl lactate, which demonstrates the potential use of this green solvent for the extraction of caffeine from different vegetable sources. -
Highly-Efficient Caffeine Recovery from Green Coffee Beans Under
processes Communication Highly-Efficient Caffeine Recovery from Green Coffee Beans under Ultrasound-Assisted SC–CO2 Extraction Janet Menzio, Arianna Binello , Alessandro Barge and Giancarlo Cravotto * Dipartimento di Scienza e Tecnologia del Farmaco, University of Turin, Via P. Giuria 9, 10125 Turin, Italy [email protected] (J.M.); [email protected] (A.B.); [email protected] (A.B.) * Correspondence: [email protected]; Tel.: +39-011-670-7183; Fax: +39-011-670-7162 Received: 2 August 2020; Accepted: 19 August 2020; Published: 1 September 2020 Abstract: Natural caffeine from decaffeination processes is widely used by pharmaceutical, cosmetic and soft-drink industries. Supercritical CO2 extraction (SFE–CO2) is extensively exploited industrially, and one of its most representative applications is the decaffeination process, which is a greener alternative to the use of organic solvents. Despite its advantages, extraction kinetics are rather slow near the CO2 critical point, meaning that improvements are highly sought after. The effect exerted by a combination of SFE–CO2 and ultrasound (US–SFE–CO2) has been investigated in this preliminary study, with the aim of improving mass transfer and selectivity in the extraction of caffeine from green coffee beans. This hybrid technology can considerably enhance the extraction efficiency and cut down process time. Further studies are in progress to demonstrate the complete decaffeination of green coffee beans of different types and origins. Keywords: caffeine; green coffee beans; supercritical CO2 extraction; ultrasound; hybrid technology 1. Introduction Caffeine is a xanthine alkaloid widely used in beverages (soft or energy drinks), as well as in pharmaceutical and cosmetic preparations [1]. -
Caffeine and Chlorogenic Acid Contents Among Wild Coffea
Food Chemistry Food Chemistry 93 (2005) 135–139 www.elsevier.com/locate/foodchem Qualitative relationship between caffeine and chlorogenic acid contents among wild Coffea species C. Campa, S. Doulbeau, S. Dussert, S. Hamon, M. Noirot * Centre IRD of Montpellier, B.P. 64501, 34394 Montpellier Cedex 5, France Received 28 June 2004; received in revised form 13 October 2004; accepted 13 October 2004 Abstract Chlorogenic acids, sensu largo (CGA), are secondary metabolites of great economic importance in coffee: their accumulation in green beans contributes to coffee drink bitterness. Previous evaluations have already focussed on wild species of coffee trees, but this assessment included six new taxa from Cameroon and Congo and involved a simplified method that generated more accurate results. Five main results were obtained: (1) Cameroon and Congo were found to be a centre of diversity, encompassing the entire range of CGA content from 0.8% to 11.9% dry matter basis (dmb); (2) three groups of coffee tree species – CGA1, CGA2 and CGA3 – were established on the basis of discontinuities; (3) means were 1.4%, 5.6% and 9.9% dmb, respectively; (4) there was a qualitative relation- ship between caffeine and ACG content distribution; (5) only a small part of the CGA is trapped by caffeine as caffeine chlorogenate. Ó 2004 Elsevier Ltd. All rights reserved. Keywords: Coffeae; Caffeine; Chlorogenic acids 1. Introduction lic acid [feruloylquinic acids (FQA)] and represent 98% of all CGAs (Clifford, 1985; Morishita, Iwahashi, & Two coffee species, C. canephora and C. arabica, are Kido, 1989). There are also some minor compounds, cultivated worldwide. However, these species only repre- such as esters of feruloyl-caffeoylquinic acids (FCQA), sent a small proportion of the worldÕs coffee genetic re- caffeoyl-feruloylquinic acids (CFQA) or p-coumaric acid sources as, in the wild, the Coffea subgenus (Coffea (p-CoQA). -
Coffee, Tea, Or Caffeine-Free?
SPECIAL REPORT: Coffee, Tea, or Caffeine-Free? Copyright 2016 by David L. Meinz, MS, RDN, FAND, CSP www.DavidMeinz.com Americans drink a whopping 500 million cups of coffee every day. That comes to over six billion gallons a year. That’s more than any other country in the world. It’s been our national drink ever since the Boston Tea Party. Coffee accounts for about 75% of the caffeine we take in and about nine out of ten Americans take caffeine in everyday in one form or another. The average American coffee drinker says they take in about 3 ½ cups per day. And the surprising good news about coffee is that there is very little bad news. The coffee bean, like all plants, contains many different naturally occuring compounds and chemicals. Some of those are the good antioxidants that help our body protect itself from damage. As a matter of fact, a recent study found that coffee is the number one source of antioxidants in the U.S; not necessarily because it’s such a good source, but simply because Americans just drink so much of it. It you really want lots of antioxidants, instead of drinking more coffee, start eating more fruit. Blueberries, dates, and red grapes are especially high in antioxidants. Of course the real issue in most peoples minds is the caffeine content of this beverage. There’s no denying that caffeine can improve your mood and help fight fatigue. It can also act as a mild stimulant to improve physical and mental performance especially on monotonous tasks that you do over and over every day. -
Rubiaceae) in Africa and Madagascar
View metadata, citation and similar papers at core.ac.uk brought to you by CORE provided by Springer - Publisher Connector Plant Syst Evol (2010) 285:51–64 DOI 10.1007/s00606-009-0255-8 ORIGINAL ARTICLE Adaptive radiation in Coffea subgenus Coffea L. (Rubiaceae) in Africa and Madagascar Franc¸ois Anthony • Leandro E. C. Diniz • Marie-Christine Combes • Philippe Lashermes Received: 31 July 2009 / Accepted: 28 December 2009 / Published online: 5 March 2010 Ó The Author(s) 2010. This article is published with open access at Springerlink.com Abstract Phylogeographic analysis of the Coffea subge- biogeographic differentiation of coffee species, but they nus Coffea was performed using data on plastid DNA were not congruent with morphological and biochemical sequences and interpreted in relation to biogeographic data classifications, or with the capacity to grow in specific on African rain forest flora. Parsimony and Bayesian analyses environments. Examples of convergent evolution in the of trnL-F, trnT-L and atpB-rbcL intergenic spacers from 24 main clades are given using characters of leaf size, caffeine African species revealed two main clades in the Coffea content and reproductive mode. subgenus Coffea whose distribution overlaps in west equa- torial Africa. Comparison of trnL-F sequences obtained Keywords Africa Á Biogeography Á Coffea Á Evolution Á from GenBank for 45 Coffea species from Cameroon, Phylogeny Á Plastid sequences Á Rubiaceae Madagascar, Grande Comore and the Mascarenes revealed low divergence between African and Madagascan species, suggesting a rapid and radial mode of speciation. A chro- Introduction nological history of the dispersal of the Coffea subgenus Coffea from its centre of origin in Lower Guinea is pro- Coffeeae tribe belongs to the Ixoroideae monophyletic posed. -
Characterization of Caffeine and Determination of Caffeine in Tea Leaves Using Uv-Visible Spectrometer
African Journal of Pure and Applied Chemistry Vol. 5(1), pp. 1-8, January 2011 Available online at http://www.academicjournals.org/AJPAC ISSN 1996 - 0840 ©2011 Academic Journals Full Length Research Paper Characterization of caffeine and determination of caffeine in tea leaves using uv-visible spectrometer Tadelech Atomssa* and A.V. Gholap Department of Physics, Faculty of Science, Addis Ababa University, P.O. Box 1176, Addis Ababa, Ethiopia. Accepted 4 November, 2010 In this research, characterization of pure caffeine and the method for determination of caffeine content in twelve commercial tea leaves have been reported using UV-visible spectrometer. The optical transition properties of caffeine were measured in different solvents (dichloromethane, water, chloroform and ethyl acetate). The results show that, caffeine has highest optical transitions in dichloromethane than the other solvents. After characterization of the electron transition, the content of caffeine in 6 Ethiopian black and green tea leaves and 5 different black tea leaves from South Africa, Kenya, 2 India, Zimbabwe, and Sri Lanka green teas, were analyzed at 30°C. Four Ethiopian tea samples were also analyzed at the boiling temperature using smaller extraction time. The result of the experiment at both temperatures indicates that, the caffeine content of Ethiopian green tea leaves is greatest of all the Ethiopian teas while black lion tea has the least. Of all the samples tested, Kenyan black tea had the highest caffeine content and Sri Lankan green teas had the least caffeine. The result also indicates that, caffeine can be extracted more at the boiling temperature than at 30°C. -
The Economic Value of Coffee (Coffea Arabica) Genetic Resources
The economic value of coffee (Coffea arabica) genetic resources Lars Hein1* and Franz Gatzweiler2 * corresponding author 1 Environmental Systems Analysis Group, Wageningen University, P.O. Box 47, 6700 AA, Wageningen, Phone: +31-316-482994 / Fax: +31-317-484839, Email: [email protected] 2 Centre for Development Research (ZEF), Department of Ecology and Resource Management, Bonn University, Walter-Flex Str. 3, D-53113 Bonn, Phone: +49-228-731795 / Fax:+49-228-731889, Email: [email protected] Abstract Whereas the economic value of genetic diversity is widely recognized there are, to date, relatively few experiences with the actual valuation of genetic resources. This paper presents an analysis of the economic value of Coffea arabica genetic resources contained in Ethiopian highland forests. The valuation is based on an assessment of the potential benefits and costs of the use of C. arabica genetic information in breeding programs for enhanced coffee cultivars. The study considers the breeding for three types of enhanced cultivars: increased pest and disease resistance, low caffeine contents and increased yields. Costs and benefits are compared for a 30 years discounting period, and result in a net present value of coffee genetic resources of 1458 and 420 million US$, at discount rates of 5% respectively 10%. The value estimate is prone to considerable uncertainty, with major sources of uncertainty being the length of breeding programs required to transfer valuable genetic information into new coffee cultivars, and the potential adoption rate of such enhanced cultivars. Nevertheless, the study demonstrates the high economic value of genetic resources, and it underlines the need for urgent action to halt the currently ongoing, rapid deforestation of Ethiopian highland forests.