A Single Polyploidization Event at the Origin of the Tetraploid Genome Of
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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). -
Summary of the Application: DRIED COFFEE CHERRY of Coffea Sp
Summary of the application: DRIED COFFEE CHERRY of Coffea sp. (Cascara) Applicant: LUIGI LAVAZZA SpA, Via Bologna,32, 10152 Torino, ITALY This is an application for notification to place DRIED COFFEE CHERRY (commonly referred to as Cascara), from Coffea sp., on the market in the European Union (EU) for use as an ingredient in a herbal tea/infusion referred to as “Coffee cherry tea”, which is prepared by brewing the DRIED COFFEE CHERRY. This application is submitted pursuant to Regulation (EU) 2015/2283 of the European Parliament and of the Council of 25 November 2015 on novel foods, and specifically corresponds to the category covered in Article 2 (iv) “food consisting of, isolated from or produced from plants or their parts, except when the food has a history of safe food use within the Union and is consisting of, isolated from or produced from a plant or a variety of the same species obtained by traditional propagating practices which have been used for food production within the Union before 15 May 1997.” The application was prepared according to the European Food Safety Authority (EFSA) guidance on the preparation and presentation of an application for notification of a Traditional Food in the context of Regulation (EU) 2015/2283. Evidence of the consumption of “Coffee cherry tea” in Ethiopia dates back to before the 9th century; “Coffee cherry tea” is indeed commonly used as substitute for coffee in Ethiopia and Yemen. In the scientific literature and in this notification, the term DRIED COFFEE CHERRY refers to the outer part of coffee fruit, the husk and pulp, and accounts for almost 45% of the fresh berry. -
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. -
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. -
Liberica Coffee (Coffea Liberica L.) from Three Different Regions: in Vitro Antioxidant Activities
Article Volume 11, Issue 5, 2021, 13031 - 13041 https://doi.org/10.33263/BRIAC115.1303113041 Liberica Coffee (Coffea liberica L.) from Three Different Regions: In Vitro Antioxidant Activities Muhamad Insanu 1 ,* , Irda Fidrianny 1 , Nur Hanin Husnul Imtinan 1 , Siti Kusmardiyani 1 1 Department of Pharmaceutical Biology, School of Pharmacy, Bandung Institute of Technology, Bandung, Indonesia * Correspondence: [email protected]; Scopus Author ID 55479820400 Received: 3.01.2021; Revised: 29.01.2021; Accepted: 2.02.2021; Published: 7.02.2021 Abstract: Free radicals are unstable molecules with unpaired electrons in their outer orbitals. An antioxidant is a compound that can be scavenged free radicals. Coffee is one of the natural antioxidants. This research aimed to study the antioxidant activity of medium roasted beans of liberica coffee (Coffea liberica) from three different regions by DPPH and CUPRAC methods. To determine total phenolic content (TPC) and total flavonoid content (TFC), analyze the correlation between TPC and TFC with AAI DPPH and CUPRAC and the correlation between two methods in sample extracts. The sample was extracted by reflux using n-hexane, ethyl acetate, and ethanol. AAI DPPH in the range of 0.397- 18.536, while CUPRAC 0.532-4.674. The highest TPC in ethanol extract of liberica coffee from Aceh (22.585 ± 1.610 g GAE/100 g) and the highest TFC in ethyl acetate extract of liberica coffee from Aceh (4.927 ± 0.355 g QE/100 g). TPC of all samples had a positive and significant correlation with AAI DPPH and CUPRAC. AAI DPPH and CUPRAC value gave a significant and positive correlation. -
Land Suitability for Coffee (Coffea Arabica) Growing in Amazonas
International Journal of Geo-Information Article Land Suitability for Coffee (Coffea arabica) Growing in Amazonas, Peru: Integrated Use of AHP, GIS and RS Rolando Salas López * , Darwin Gómez Fernández , Jhonsy O. Silva López , Nilton B. Rojas Briceño , Manuel Oliva , Renzo E. Terrones Murga , Daniel Iliquín Trigoso , Elgar Barboza Castillo and Miguel Ángel Barrena Gurbillón Instituto de Investigación para el Desarrollo Sustentable de Ceja de Selva (INDES-CES), Universidad Nacional Toribio Rodríguez de Mendoza (UNTRM), Chachapoyas 01001, Peru; [email protected] (D.G.F.); [email protected] (J.O.S.L.); [email protected] (N.B.R.B.); [email protected] (M.O.); [email protected] (R.E.T.M.); [email protected] (D.I.T.); [email protected] (E.B.C.); [email protected] (M.Á.B.G.) * Correspondence: [email protected]; Tel.: +51-956-715-497 Received: 7 October 2020; Accepted: 11 November 2020; Published: 13 November 2020 Abstract: Peru is one of the world’s main coffee exporters, whose production is driven mainly by five regions and, among these, the Amazonas region. However, a combined negative factor, including, among others, climate crisis, the incidence of diseases and pests, and poor land-use planning, have led to a decline in coffee yields, impacting on the family economy. Therefore, this research assesses land suitability for coffee production (Coffea arabica) in Amazonas region, in order to support the development of sustainable agriculture. For this purpose, a hierarchical structure was developed based on six climatological sub-criteria, five edaphological sub-criteria, three physiographical sub-criteria, four socio-economic sub-criteria, and three restrictions (coffee diseases and pests). -
Plantbreedingreviews.Pdf
416 F. E. VEGA C. Propagation Systems 1. Seed Propagation 2. Clonal Propagation 3. F1 Hybrids D. Future Based on Biotechnology V. LITERATURE CITED 1. INTRODUCTION Coffee is the second largest export commodity in the world after petro leum products with an estimated annual retail sales value of US $70 billion in 2003 (Lewin et a1. 2004). Over 10 million hectares of coffee were harvested in 2005 (http://faostat.fao.orgl) in more than 50 devel oping countries, and about 125 million people, equivalent to 17 to 20 million families, depend on coffee for their subsistence in Latin Amer ica, Africa, and Asia (Osorio 2002; Lewin et a1. 2004). Coffee is the most important source of foreign currency for over 80 developing countries (Gole et a1. 2002). The genus Coffea (Rubiaceae) comprises about 100 different species (Chevalier 1947; Bridson and Verdcourt 1988; Stoffelen 1998; Anthony and Lashermes 2005; Davis et a1. 2006, 2007), and new taxa are still being discovered (Davis and Rakotonasolo 2001; Davis and Mvungi 2004). Only two species are of economic importance: C. arabica L., called arabica coffee and endemic to Ethiopia, and C. canephora Pierre ex A. Froehner, also known as robusta coffee and endemic to the Congo basin (Wintgens 2004; Illy and Viani 2005). C. arabica accounted for approximately 65% of the total coffee production in 2002-2003 (Lewin et a1. 2004). Dozens of C. arabica cultivars are grown (e.g., 'Typica', 'Bourbon', 'Catuai', 'Caturra', 'Maragogipe', 'Mundo Novo', 'Pacas'), but their genetic base is small due to a narrow gene pool from which they originated and the fact that C. -
Physiology of Flowering in Coffea Arabica L.: Role of Growth Regulators and Water Relations by Ursula K
AN ABSTRACT OF THE THESIS OF Ursula K. Schuch for the degree of Doctor of Philosophy in Horticulture presented on October 4. 1990 . Title: Physiology of Flowering in Coffea arabica L.; Role of Growth Regulators and Water Relations Abstract approved: _„ -r-— —~- - ' - ^~—— ——-7- / Leslie H. Fiichigam^ Coffee trees growing in the Kona district of Hawaii were treated with different concentrations of either BA, GA3, or Promalin, and pruned at the time of flowering. No significant differences in the flowering and fruit ripening pattern were found. High concentrations (100 mg/1) of growth regulators decreased fruit fresh weight. Pruning yielded the lowest number of fruit and flowers, and caused branch dieback. Fruit set was between 46 and 83% for the two years studied. Flower buds from trees growing in the field that were >4 mm, but not developed to the candle stage at the time of GA3 treatment, reached anthesis 20 days earlier than the controls. Their development was independent of rainfall, unlike the controls. Fruit from buds that had been treated at the >4 mm or the candle stage ripened more synchronously and earlier than the control. Buds smaller than 4 mm did not respond to GA3 treatment. A threshold leaf water potential of -2.7 MPa, and flower bud water potential of about -4.0 MPa was necessary to overcome dormancy of flower buds in greenhouse grown trees. GA3 stimulated anthesis in some plants that were stressed to leaf water potentials of -2.1 MPa. Ethylene evolution of flower buds where dormancy had been broken with water stress was low, compared to dormant flower buds. -
Determination of Three Main Chlorogenic Acids in Water Extracts of Coffee Leaves by Liquid Chromatography Coupled to an Electrochemical Detector
antioxidants Article Determination of Three Main Chlorogenic Acids in Water Extracts of Coffee Leaves by Liquid Chromatography Coupled to an Electrochemical Detector Rocío Rodríguez-Gómez 1,Jérôme Vanheuverzwjin 1, Florence Souard 1,2 ,Cédric Delporte 1,3 , Caroline Stevigny 1, Piet Stoffelen 4, Kris De Braekeleer 1 and Jean-Michel Kauffmann 1,* 1 Bioanalysis and Drug Discovery, RD3-Unit of Pharmacognosy, Faculty of Pharmacy, Université libre de Bruxelles, Campus Plaine CP 205/6, 1050 Brussels, Belgium; [email protected] (R.R.-G.); [email protected] (J.V.); fl[email protected] (F.S.); [email protected] (C.D.); [email protected] (C.S.); [email protected] (K.D.B.) 2 Department of Molecular Pharmacochemistry, Université de Grenoble Alpes, CNRS, DPM, 38000 Grenoble, France 3 Analytical Platform, Faculty of Pharmacy, Université libre de Bruxelles, Campus Plaine, CP 205/05, 1050 Brussels, Belgium 4 Botanic Garden Meise, Domein van Bouchout, Nieuwe laan 38, 1860 Meise, Belgium; [email protected] * Correspondence: [email protected] Received: 2 August 2018; Accepted: 11 October 2018; Published: 15 October 2018 Abstract: Coffee is a beverage widely consumed in the world. The coffee species most commercialized worldwide are Arabica (Coffea arabica) and Robusta (Coffea canephora). Roasted coffee beans are the most used, but coffee leaves are also consumed as infusion in several countries for traditional medicinal purposes. They contain several interesting phenolic antioxidant compounds mainly belonging to chlorogenic acids (CGAs). In the present work, a liquid chromatography-electrochemical detection (LC-EC) method was developed for the determination of three main chlorogenic acid isomers, namely 3-, 4-, and 5-caffeoylquinic acids (CQA), in coffee leaves aqueous extracts. -
Environmental Offering and Coffee Cup Quality (Coffea Arabica L.) Var
Revista de Ciencias Agrícolas e-ISSN 2256-2273 https://doi.org/10.22267/rcia.203702.140 Research article: Agronomy. Environmental offering and coffee cup quality (Coffea arabica L.) Var. Castillo in southern Colombia Oferta ambiental y calidad de taza de café (Coffea arabica L.) Var. Castillo en el sur de Colombia Claudia Patricia Criollo-Velásquez1; Johana Alixa Muñoz-Belalcazar2; Tulio César Lagos-Burbano3 ARTICLE DATA ABSTRACT 1 Agroindustrial Engineer, M.Sc.; Grupo de Investigación en Producción de Frutales Andinos, The determinant factors of coffee cup quality are highly variable and Universidad de Nariño, Pasto, Colombia, ingcrivel@ gmail.com study aimed to analyze soil and climatic factors and their association 2 Agronomy Engineer, M.Sc. Grupo de Investigación depend on their interaction with coffee production and benefit. This en Producción de Frutales Andinos, Universidad from production units in ecotypes 220A and 221A of the Department de Nariño, Pasto, Colombia, mjohannaalixa@ with the cup quality of Castillo coffee variety of three to five years of age gmail.com of Nariño. The study farms were located in three different altitudinal 3 Associate professor. Ph.D. Facultad de Ciencias and coffee cup quality variables were analyzed through principal Agrícolas, Universidad de Nariño, Pasto, Colombia, ranges: ≤1500m, between 1501 and 1700m, and >1700m. Soil, climate, [email protected] component analysis and cluster analysis. A low level of association was found between climatic and soil nutritional factors and coffee cup quality. Soil Mn, Fe, and Cu contents showed the highest association Cite: Criollo-Velásquez, C.; Muñoz-Belalcazar, J.; Lagos-Burbano, T. (2020). Environmental factors levels with cup quality, indicated by an average score of 80.89. -
Coffee Flavor and Flavor Attributes That Drive Consumer Liking for These Novel Products
beverages Review Coffee Flavor: A Review Denis Richard Seninde and Edgar Chambers IV * Center for Sensory Analysis and Consumer Behavior, Kansas State University, Manhattan, KS 66502, USA; [email protected] * Correspondence: [email protected] Received: 1 June 2020; Accepted: 3 July 2020; Published: 8 July 2020 Abstract: Flavor continues to be a driving force for coffee’s continued growth in the beverage market today. Studies have identified the sensory aspects and volatile and non-volatile compounds that characterize the flavor of different coffees. This review discusses aspects that influence coffee drinking and aspects such as environment, processing, and preparation that influence flavor. This summary of research studies employed sensory analysis (either descriptive and discrimination testing and or consumer testing) and chemical analysis to determine the impact aspects on coffee flavor. Keywords: coffee flavor; processing; preparation; emotion; environment; consumer acceptance 1. Introduction The coffee market is currently worth USD 15.1 billion and growing. This market is mainly comprised of roasted, instant, and ready-to-drink (RTD) coffee [1]. The flavor of a roasted coffee brew is influenced by factors such as the geographical location of origin, variety, climatic factors, processing methods, roasting process, and preparation methods [2–10]. The differences in sensory properties can, in turn, affect consumers’ preferences for and emotions or attitudes toward coffee drinking [11]. 1.1. Motivations for Drinking Coffee As indicated by Phan [12], the motivations for drinking coffee can be grouped under 17 constructs: liking, habits, need and hunger, health, convenience, pleasure, traditional eating, natural concerns, sociability, price, visual appeal, weight control, affect regulation, social norms, social image [13], choice and variety seeking [12,14,15]. -
Coffee Plant the Coffee Plant Makes a Great Indoor, Outdoor Shade, Or Office Plant
Coffee Plant The coffee plant makes a great indoor, outdoor shade, or office plant. Water when dry or the plant will let you know when it droops. Do not let it sit in water so tip over the pot if you over water the plant. Preform the finger test to check for dryness. When the plant is dry about an inch down, water thoroughly. The plant will stay pot bound about two years at which time you will transplant and enjoy a beautiful ornamental plant. See below. Coffea From Wikipedia, the free encyclopedia This article is about the biology of coffee. For the beverage, see Coffee. Coffea Coffea arabica trees in Brazil Scientific classification Kingdom: Plantae (unranked): Angiosperms (unranked): Eudicots (unranked): Asterids Order: Gentianales Family: Rubiaceae Subfamily: Ixoroideae Tribe: Coffeeae[1] Genus: Coffea L. Type species Coffea arabica L.[2] Species Coffea ambongensis Coffea anthonyi Coffea arabica - Arabica Coffee Coffea benghalensis - Bengal coffee Coffea boinensis Coffea bonnieri Coffea canephora - Robusta coffee Coffea charrieriana - Cameroonian coffee - caffeine free Coffea congensis - Congo coffee Coffea dewevrei - Excelsa coffee Coffea excelsa - Liberian coffee Coffea gallienii Coffea liberica - Liberian coffee Coffea magnistipula Coffea mogeneti Coffea stenophylla - Sierra Leonian coffee Coffea canephora green beans on a tree in Goa, India. Coffea is a large genus (containing more than 90 species)[3] of flowering plants in the madder family, Rubiaceae. They are shrubs or small trees, native to subtropical Africa and southern Asia. Seeds of several species are the source of the popular beverage coffee. After their outer hull is removed, the seeds are commonly called "beans".