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The valorisation of ground coffee beans is discussed in two parts; the first research question relates to the extraction of cold brew from ground coffee beans to provide a healthy cold beverage. Two parameters were investigated: temperature, and the ratio of ground coffee beans to water. This work suggests that cold brew coffee can be extracted between 15 and 20 °C over 2 to 4 h instead of 24 h as outlined in typical cold brew extraction processes. The coffee aroma was the response variable. Part of this investigation was to develop a downstream product from the waste spent grounded coffee bean. This part of the study investigates the production of firelighters from spent ground coffee beans to reduce the impact of dumping significant quantities of spent coffee grounds from coffee houses, restaurants, and baristas on landfill sites, which can lead to environmental problems such as polluting water systems, killing wildlife and disturbing ecosystems. The study used spent ground coffee beans in products such as firelighters to test their efficacy. This application has shown promising results, with the firelighters showing longer burning times for the ignition of log fires while also emitting a gentle, pleasant coffee aroma.

Generally, volatile thiols are hard to be measured with electrospray-ionization-type LC-MS due to the volatility. Therefore, we here evaluated the pretreatment of their S-bimanyl derivatization by monobromobimane to enable the detection as nonvolatile derivative. Consequently, we successfully developed the convenient and efficient method through the quantitative analysis of 2-furanmethanethiol (volatile thiol odorant of coffee aroma) in coffee bean.

BACKGROUND: Wound healing is an essential biological process that consists of sequential steps aimed at restoring the architecture and function of damaged cells and tissues. There are empirical evidences of using pure coffee bean powder as an alternative medicine in treating various types of wounds. However, there is limited data on coffee-induced wound healing, especially migration of cells. Therefore, current study was conducted to investigate the role of coffee extract in cell migration, especially fibroblast which is important for wound healing. METHODS: Coffea canephora beans were prepared, extracted and added in the NIH3T3 cell culture in final concentration of 2.5% and 5%. Then cytotoxicity test was performed using Na,30-[(phenylamino)-carbonyl]-3,4-tetrazolium]-bis(4-methoxy-6-nitro) benzenesulfonic acid hydrate (XTT) assay. Meanwhile, cell migration test was performed with scratch assay. All results were statistically analyzed. RESULTS: The 2.5% or 5% Coffea canephora beans extract (CCBE)-treated NIH3T3 cell numbers were almost similar with the numbers of NIH3T3 cells in starvation medium merely. Meanwhile, 2.5% and 5% CCBE showed significant decrease of the widths of scratched areas compared to starvation medium merely (ANOVA with LSD Post-hoc, p =0.000). After 24 h and 48 h, the average widths of 2.5% and 5% CCBE-treated scratched areas were 235.68±22.79, 50.36±5.29, 229.95±23.01, 27.68±2.83, respectively. CONCLUSION: Since both 2.5% and 5% CCBE are potential in inducing migration of fibroblast (NIH3T3 cell) and do not induce cytotoxicity, the CCBE could be potential as an agent for wound healing. KEYWORDS: coffee, Coffea canephora, NIH3T3, migration, cytotoxicity

Robusta coffee (Coffea canephora) is the most widely produced coffee in Indonesia. The relatively high acid content causes robusta coffee to be less attractive to both local and international consumers. Acid levels in coffee can be reduced by heating techniques using water as a solvent because it is cheap and easy to obtain and water is also a safe solvent and has no side effects for health. Coffee bean water content was analyzed by heating to constant weight by the oven method, acid content by titration technique, and followed by organoleptic testing. The results of the analysis of water content for dry treatment of 10.02%, wet treatment of 10.35% and on heating for 15, 30, 45, 60, 75, and 90 minutes respectively at 9.99%; 10.34%; 9.70%; 10.40%; 11.65% and 11.36%. The results of the analysis of acid levels for the treatment of dry processing amounted to 3.65%, wet processing amounted to 3.42%, and for heating for 15, 30, 45, 60, 75, and 90 minutes respectively 3.03%; 2.76%; 2.51%; 2.39%; 2,32% and 2,28%. Organoleptic test results showed that the decline in the quality of coffee occurs when heating above 45 minutes. Based on research data it was concluded that the heating method can reduce acid levels in coffee beans with a maximum heating time of 45 minutes to maintain the quality of taste in coffee. Keywords: Coffea canephora, organoleptic, warming up, titration.

Civet coffee is considered as highly marketable and rare. This specialty coffee has a special flavor and higher price relative to regular coffee, and it is restricted in supply. Establishing a straightforward and efficient approach to distinguish Civet coffee for quality; likewise, consumer protection is fundamental. This study utilized visible spectroscopy as a non-destructive and quick technique to obtain the absorbance, ranging from 450 nm to 650 nm, of the civet coffee and non-civet coffee samples. Overall, 160 samples were analyzed, and the total spectra accumulated was 960. The data gathered from the first 120 samples were fed to the classification learner application and were used as a training data set. The remaining samples were used for testing the classification algorithm. The study shows that civet coffee bean samples have lower absorbance values in visible spectra than non-civet coffee bean samples. The process yields 96.7 % to 100 % classification scores for quadratic discriminant analysis and logistic regression. Among the two classification algorithms, logistic regression generated the fastest training time of 14.050 seconds. The application of visible spectroscopy combined with data mining algorithms is effective in discriminating civet coffee from non-civet coffee.

The purpose of this study is to increase the competitive advantage of Abian Salak Agro Tourism in Karangasem Regency . Bali is famous for its cultural tourism . Bali is also developing Agro-tourism as an alternative tourism . To be superior and compete , in the development of this tourism industry can not be separated from the creativity and innovation of the managers . Abian Salak Agro Tourism has made innovations in creating coffee products from Salak beans given the brand Salacca Coffee Bean . Research carried out by the method of qualitative descriptive . The competitive advantage of Abian Salak Agro Tourism is its unique fruit bark and product coffee from beans Salak are qualified

Coffee bean borer (Hypothenemus hampei) attacks coffee when it is still in the plantation until it is in the storage that reduce the quality of coffee. To avoid the negative impact of chemical insecticides, biological control is carried out by using entomopathogen Beauveria bassiana. The aims of this research were to study the effects of culture media on viability of B. bassiana and its pathogenicity in controlling H. hampei. Laboratory experiment was arranged in Completely Random Design (CRD). This research used 8 (eight) treatments namely KO: Distilled water, Kk: Lamda Sihalothrin 25 EC (Chemical Insecticide), B1: 10 g/L B. bassiana cultured in rice bran media, B2: 20 g/L B. bassiana cultured in rice bran media, B3: 30 g/L B. bassiana cultured in rice bran media, B4: 10 g/L B. bassiana cultured in corn media, B5: 20 g/L B. bassiana cultured in corn media and B6: 30 g/L B. bassiana cultured in corn media. Each treatment was applied on coffee beans infested with 20 H. hampei and repeated 4 (four) times. The results showed that rice bran media produced the highest number of spores with highest viability. The application of B. bassiana could killed H. hampei. The concentration of 30 g/L of B. bassiana cultured in rice bran media resulted in the fastest mortality (Mortality time and Lethal Time 50%) of H. hampei.

After harvesting, the coffee beans tend to lose quality during fruit processing and grain storage, thus affecting the quality of the obtained beverage. The objective of this research was to evaluate the quality of the beverage obtained from conilon coffee (Coffea canephora) for seminal (S) and clonal (C) genotypes, two processing methods of the coffee cherries (natural and peeled), different sizes of coffee beans determined by sieves and two storing periods of 45 and 90 days. The coffee cherries were dried, natural (N) and peeled (P), on cement floor in greenhouse and classified through the 13, 14, 15, 16 and 17 sieves. After 45 days of storage, it is observed that the overall score (OS) of the beverage prepared from peeled clonal (PC) and natural seminal (NS) coffee beans increased with increasing bean size (sieves 15 and 16). The treatments PS13, PS14, PS15, PS16, PC15 and PC16 were significantly different, however, the overall score (OS) decreased after samples were stored for 90 days. It is concluded that after storing the coffee bean samples for 45 and 90 days, the OS decreased significantly for peeled seminal coffee (PS) sieves 13, 14, 15, and 16 and peeled clonal coffee (PC) sieves 15 and 16. Key words: Coffee drink score; Cup quality; Sensory analysis.

Antecedentes. La calidad del grano de café ha sido relacionada con su procedencia, su manejo agronómico y sus condiciones de almacenamiento. Objetivo. Determinar la actividad de la polifenil oxidasa, el contenido de lípidos, el color y las características organolépticas de cafés provenientes de 3 subestaciones experimentales. Materiales y métodos. Se siguió un diseño completamente aleatorio en arreglo factorial factorial 3x6 (lugares de procedencia del café y tiempo de almacenamiento respectivamente). Resultados. La actividad de la polifenil oxidasa es mayor en el café fresco-para las tres procedencias. El café procedente de Naranjal presentó actividades enzimáticas más altas que los cafés provenientes de las subestaciones Supía y la Catalina. El análisis de varianza mostró el efecto de la procedencia sobre la variable actividad enzimática. La actividad de la polifenil oxidasa en los cafés estudiados decrece con el tiempo de almacenamiento. El contenido de lípidos es menor a menor en la subestación de la Catalina. Todos los cafés fueron caracterizados de buena calidad en el tiempo cero de almacenamiento. Las características de aroma, intensidad del aroma y cuerpo presentaron altibajos en los diferentes meses de almacenamiento. El café de Naranjal, obtuvo en promedio una calificación aceptable a lo largo de los seis meses de almacenamiento. Conclusiones. Se encontraron diferencias significativas para las variables estudiadas por efecto de la procedencia y el almacenamiento. La actividad enzimática de la PFO presentó etapas de activación/inhibición, durante los seis meses de almacenamiento.

The objective of this research is to determine the effects of residence time during decaffeination process using ethyl acetate solvent in decaffeinated controlled machine. The residence times are 2, 4 and 6 h. Decaffeination process was divided into two steps. First step was steaming process and the second step was caffeine extraction process. The objective of steaming process was to achieve the maximum moisture content of coffee bean, so the ethyl acetate solvent could penetrate the coffee bean. The results of steaming process of Robusta coffee beans in the decaffeinated controlled machine for 4 h indicated resources that the beans and their water adsorbed moisture content Increased from 12 to 52%. At the second step, the beans experienced Darkening of color indicated resources by the decreasing value of L from coffee bean. The Lowest caffeine content of 0.3% gained from the longest residence time of decaffeination process (6 h). Decaffeinated coffee bean has the value of the organoleptic test are in the range of 2-2.5 for aroma, flavor, bitterness and body.

One specimen of the coffee bean weevil, Araecerus fasciculatus (DeGeer), was found in the region of Sochi on the Black Sea Coast of Krasnodar Territory. In the recent decade this species, new to the Russian fauna, was repeatedly found in natural habitats of Kunashir Island. Araecerus fasciculatus is polyphagous and, in addition to causing harm to stored plant products, may also damage citrus and sunflower plantations. Examples of recent expansion of the ranges of other invaders in Europe are given.

Coffee fermentation involves the action of microorganisms, whose metabolism has a significant influence on the composition of the beans and, consequently, on the beverage's sensory characteristics. In this study, the microbial diversity during the wet fermentation of Coffea arabica L. in the Sierra Nevada of Santa Marta (SNSM) in Colombia was explored by high-throughput sequencing and the resulting cup quality through the standards of the Specialty Coffee Association. The taxonomic assignment of sequence reads showed a high microbial diversity comprised of 695 bacterial and 156 fungal genera. The microbial community was dominated by the Lactic Acid Bacteria (LAB) Leuconostoc, the yeast Kazachstania, and the Acetic Acid Bacteria (AAB) Acetobacter. Co-occurrence relationships suggested synergistic patterns between populations of LAB-AAB, yeasts-AAB, Leuconostoc-Prevotella, LAB-ABB-Selenomonas, and yeasts-fungi-nonLAB-nonAAB, which may result in the production of metabolites that positively impact the sensory attributes of coffee. The beverages produced were classified as specialty coffees, and their score was positively influenced by the fungal richness and the abundance of unclassified Lactobacillales, Pichia, and Pseudomonas. The findings show the richness and microbial diversity of the SNSM and serve as input for future research such as the analysis of microbial-derived metabolites and the establishment of starter cultures in coffee processing that guarantee the generation of high-quality beverages, the standardization of processes, the reduction of economic losses, and the production of value-added products that allow taking advantage of specialty coffee market.

Coffee is an intricate mixture of thousands of chemical compounds that are accountable for its flavor and aroma. Roasting is a key step in the processing of coffee beans. This study assessed the effect of microwave roasting (MW) and extraction solvents (ES) on the total polyphenol content, total flavonoid content, and antioxidant activity of coffee beans. The untreated and microwave-roasted (MR) coffee beans showed a total polyphenol content of 40.40 and 35.15 mg GAE/gm DW, respectively, when methanol was used as the solvent for extraction. Similarly, for the untreated coffee beans, the methanol extracted coffee had a significantly ( p < 0.05 ) higher total flavonoid content (39.34 mg CE/g DW) as compared to ethanol (34.82 mg CE/g DW). The obtained IC50 for the untreated and microwave-roasted samples as extracted by methanol were 4.13 and 5.68 mg/mL, respectively, while the IC50 values of untreated and microwave-roasted samples extracted by ethanol were 4.59 and 6.24 mg/mL, respectively. Untreated coffee beans exhibited a higher reducing power (1.237) than that of the microwave-roasted ones (0.839) when extracted with methanol. Chlorogenic acid was the major (2.31–2.68%) phenolic compound found in all the coffee samples whether it was untreated or microwave-roasted. Vanillin demonstrated the lowest (0.118–0.166%) phenolic compound found in the coffee bean samples. These results might be helpful for obtaining the maximum health benefits from coffee.

AimMagnetotactic bacteria are gram-negative, prokaryotic organisms which align themselves according to the Earth’s geomagnetic field. They contain organelles called magnetosomes which produce nano-magnetites by the mechanism of biomineralization. These nano-magnetites are arranged in the form of well-ordered chain called magnetosome chain, which are held together by intermolecular forces. The growth of these bacteria is stringent to specific oxygen gradient regions, where there is oxic-anoxic transition zone. In this paper, we report the cultivation and characterisation of magnetotactic bacteria that was accomplished under laboratory conditions and scanning electron microscope respectively.MethodologyBacterial soil samples were collected and cultivated under laboratory conditions using a precise and cost-effective media formulation using coffee bean extract and ferric chloride, which were to provide sufficient iron under the influence of external magnetic field. Experiments were conducted using media, deficient with ferric chloride and coffee bean solution, as control. Pour plate method was carried out for the growth of bacteria under the influence of external magnetic field provided on one-end of the petri-plate.ResultWe observed the growth of the cultivated bacteria in the proximity of the magnetic field only in the presence of iron in media. This emphasises that the media formulated was appropriate for the growth of bacteria under laboratory conditions. Scanning electron microscope analysis confirmed the presence of magnetosome chains in magnetotactic bacteria.InterpretationIn this research, the bacteria were able to sustain in artificial oxygen-transition zones provided in the laboratory. The coffee bean solution contained quinic acid and succinic acid, which along with ferric chloride provided iron in the form of ferric quinate, and succinic acid which are the major sources of growth for the bacteria. Even though magnetosome research has shown promising advances, one of major limitations in its commercialization is its difficulty in cultivation under laboratory conditions.

Made available in DSpace on 2020-12-10T19:45:55Z (GMT). No. of bitstreams: 0 Previous issue date: 2020-01-02 Coordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES) Conselho Nacional de Desenvolvimento Científico e Tecnológico (CNPq) Since it was first reported in Brazil, Asian soybean rust has been considered the most significant disease in the crop. Successive applications of fungicides during the crop cycle have been the most efficient control measures. Considering the occurrence of Phakopsora pachyrhizi populations with less sensitivity to the main recommended fungicide molecules, which results in lower control efficiency, as well as difficulties in obtaining new molecules, it is important that new tools be tested for integration into a management program. In field conditions, the efficiencies of one biological product based on Bacillus subtilis and another based on roasted coffee bean oils were studied in sequential and alternating applications with the fungicide pyraclostrobin + epoxiconazole. The application schedules of B. subtilis and chemical fungicide products in both trials reduced the area under the disease progress curve and increased the yield, the weight of 100 seeds, and the normalized difference vegetation index when compared to the control. B. subtilis and fungicides applied in sequence reduced the area under the disease progress curve 41% to 53% and 67% to 69% in the first and second assays, respectively. The applications of coffee oil alone or alternate with fungicide did not increased productivity compared to the control in the two fields. These results were obtained under conditions with a low intensity of disease, and therefore, different responses may be found under high intensity levels. These results allow us to suggest the use of products based on B. subtilis in soybean rust management programs along with chemical fungicides under low-medium disease pressure. Univ Estadual Paulista, Dept Protecao Vegetal, FCA Campus Botucatu,CP 237, BR-18610307 Botucatu, SP, Brazil Embrapa Soja, CP 231, BR-86001970 Londrina, Parana, Brazil Embrapa Meio Ambiente, CP 69, BR-13820000 Jaguariuma, SP, Brazil Univ Estadual Paulista, Dept Protecao Vegetal, FCA Campus Botucatu,CP 237, BR-18610307 Botucatu, SP, Brazil CNPq: 305818/2015-5

The synthesis of five hydroxycinnamoyl amides (HCAs) was accomplished and their identification and quantification in the green coffee bean samples of Coffea arabica, Coffea canephora, and Coffea liberica was performed. The HCAs p-coumaroyl-N-tyrosine 1b, caffeoyl-N-phenylalanine 2b, caffeoyl-N-tyrosine 3b, and p-coumaroyl-N-tryptophan 4b were characteristic of the C. canephora species while caffeoyl-N-tryptophan 5b was present in both C. canephora and C. arabica, but with higher content in C. canephora. The HCAs presence was also analyzed in C. liberica for the first time and none of the targeted compounds was found, indicating that this species is very similar to C. arabica species. Between C. canephora samples from various origins, significant differences were observed regarding the presence of all the HCAs, with C. canephora from Tanzania containing all five derivatives.

Resumen La broca del café ocasiona daños económicos y deterioro en la calidad del grano. Se reproduce en los frutos que quedan después de las cosechas. En Colombia se han reportado depredadores nativos que atacan a esta plaga, entre ellos los coleópteros Ahasverus advena y Cathartus quadricollis. Esta investigación tuvo como objetivo evaluar la depredación de estas dos especies sobre la broca, en condiciones de laboratorio en Cenicafé, Manizales. En cuatro bioensayos independientes se liberaron los depredadores, tanto adultos como larvas, en proporciones de 1, 3 y 5 por grano infestado. Se determinó la disminución de los estados de la broca al interior de los frutos después de establecidos los tratamientos. Las unidades experimentales estuvieron conformadas por 10 almendras de café infestadas con broca por 18 días, con tres orificios de entrada, en un recipiente de vidrio donde se aplicaron los cuatro tratamientos bajo un diseño completamente al azar con diez repeticiones. Se utilizó un testigo absoluto para cada bioensayo. Se encontró que tanto los adultos como las larvas de A. advena disminuyeron significativamente la broca entre 63,2 % y 42,3 % menos con respecto al testigo, siendo mayor la capacidad depredadora cuando se utilizaron tres individuos por grano brocado. Igualmente, C. quadricollis disminuyó de broca hasta 46,2 % y 69 % cuando se liberaron tres adultos y cinco larvas por grano, respectivamente. Abstract The coffee berry borer (CBB) causes economic damage and quality deterioration of coffee. CBB reproduces inside the fruit that remain after harvesting. In Colombia, native predators have been reported attacking this pest, among them the coleopterans Ahasverus advena and Cathartus quadricollis. This study, which was carried out under lab conditions at Cenicafé, was evaluated the predation of these species on CBB. Adults and larvae of the two predator species were released in ratios of 1, 3 and 5 per infested coffee bean (the treatments) in four independent bioassays. The decrease in CBB populations inside the beans after establishing treatments (the response variables) was determined. The Experimental Units consisted of 10 infested coffee grains observed over 18 days with three infesting holes inside a glass container where the four treatments were applied under a completely randomized design with ten replicates. An absolute control without predators was used for each bioassay. A. advena adults and larvae significantly decreased CBB up to 63.2 % and 42.3 % with respect to the control, presenting a higher predation capacity when three predators per grain were released. In addition, C. quadricollis decreased CBB population up to 46.2 % and 69 % when three adults and five larvae per grain were released, respectively.

Coffee production is the result of the relationship between local environmental conditions and coffee cultivars that grow in this place. Coffee plants develop original physico-chemical and sensory characteristics that together with the agricultural techniques practiced by growers define the terroir. The objective of this study was to describe the typicity of coffee prepared by coffee growers from seven coffee terroirs in Paraná, Brazil. The terroir categorization was based on the local latitude, longitude, altitude and annual average temperature. Coffee samples were prepared by the coffee growers according to their agricultural techniques. A multiple factor analysis (MFA) was applied to the groups of variables of the green and roasted coffee bean physico-chemical and sensory attributes. The variability in environmental conditions was sufficient to modify the green and roasted coffee bean characteristics and sensory attributes. The terroir description obtained with MFA description compared to that obtained with individual groups of variables was different among terroirs. Roasted coffee variables and sensory attributes caused the greatest differences. The individual use of these groups of variables may result in non-representative descriptions of coffee from different terroirs. Mandaguari and Ivaiporã terroirs were associated with high nitrogenous compounds content, high expansion volume and low density of roasted coffees, and the beverages showed a high turbidity and intense body. Apucarana, São Jerônimo da Serra and Ribeirão do Pinhal terroirs were associated with low lipids content, high density and low volume expansion roasted coffee, and the beverage showed intense coffee and sweet aromas and a low turbidity and body texture. In coffee from the Londrina terroir, medium nitrogenous compounds content and high sucrose and lipids contents were found. Their beverage showed a high turbidity and intense body as well as a grassy green taste and astringency. Coffee from Ribeirão Claro terroir presented high lipids and sucrose contents and low caffeine and phenolic compounds contents, and the main sensory attributes were a coffee aroma and sweet and sour tastes. In conclusion, 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.

This Research was aimed determine the effects of roasting coffe bean on organoleptic coffee bark banjarnegara (Salacca zalacca var zalacca). The effect of treatment is determined using the method of completely randomized design (CRD), which consists of six treatments and three replications. The treatments were P0 is the control, P1 with the roasting time of 40 minutes, P2 with a roasting time of 50 minutes, P3 with a roasting time of 60 minutes, P4 with a roasting time of 70 minutes and P5 with a roasting time of 80 minutes. Based on the Anova test track with significant level of 5 percent showed significant results that Fhitung (6.42) more than F table (3.68), followed by LSD test were obtained significantly different results in the treatment of P3 (60 minutes) with a number BNT 2.67. Coffee bean roasting time best bark in treatment P3 with a roasting time of 60 minutes that have criteria dark brown color, very fragrant aroma, smooth texture, taste bitter, and acceptance of like . The results showed that the higher the quality of coffee beans bark the higher the acceptance of society to bark bean coffee. Keywords: roasting, the beans bark banjarnegara (salacca zalacca var zalacca)

PurposeThe purpose of this paper is to examine the effect of the application of microorganisms of phosphate providers and organic matters for the growth of Arabica coffee seedlings in Bener Meriah Regency.Design/methodology/approachThe experiments were performed inside the screen house using a random design of factorial group with six repetitions. The experimental treatments consisted of two factors. Factor I is the application of microorganisms of phosphate providers. Factor II is the application of organic matters (T. diversifoliaand the coffee bean skins). The parameters observed were as follows: enhancement of plant height was observed every 30 days for 270 days, and a number of primary branch and dry weight of roots were observed 270 days after planting (DAP). The data obtained were analyzed by analyzing the variance at 5 per cent level; if the treatment had an effect, then the treatment was continued to Duncan’s multiple range test at 5 per cent.FindingsThe application of microorganisms of phosphate provider increases the height improvement, the number of primary branches and the dry weight of roots of Arabica coffee seedlings. The application ofListeriasp. microorganisms of phosphate provider gives the highest yield on the height increase, the number of primary branches and the dry weight of roots of Arabica coffee seedlings. The application of organic matters of coffee beans skin gives higher yield thanTithonia diversifoliain height and dry weight of roots of Arabica coffee seedlings. The interaction between the application of microorganisms of phosphate provider and organic matters increases the dry weight of roots of Arabica coffee seedlings. The interaction ofListeriasp.-skin of coffee beans gives the highest yield on dry weight of roots of Arabica coffee seedlings.Originality/valueSeveral other studies have demonstrated that the application of microorganisms of phosphate providers using phosphate solubilizing bacteria (Fitriatin et al., 2014; Sembiring et al., 2017) and mycorrhizal use (Hart and Trevors, 2005; Rouphael et al., 2015) increased the growth and yield plant. No previous study comprehensively studied the application of microorganisms of phosphate providers and organic matters to improve the growth of Arabica coffee seedlings in Andisol in Bener Meriah Regency.

Coffee is a highly consumed beverage throughout the world. Its popularity derives from its organoleptic properties that are a result of the roasting process. Roasting greatly alters a coffee bean’s composition and possibly its bioactivity. In the current study, green as well as roasted extracts from both Coffea arabica (Brazil and Decaf) and Coffea canephora (Robusta) species were tested for their antimutagenic activity using the Ames test. In addition, a compositional analysis was conducted to identify the main components, mainly Chlorogenic acid isomers (CGA) and derivatives present in the extracts using UHPLC-ESI(±) and HRMS/MS methods According to the results, all extracts exhibited strong antimutagenic activity against the oxidizing factor tert-Butyl hydroperoxide, a Reactive Oxygen Species-producing compound. Roasting had a distinct effect on the antimutagenic activity of coffee, enhancing it in the Brazil variety and having no effect in the Decaf and Robusta varieties. In addition, all coffee extracts exhibited reducing activity as well as the ability to scavenge (albeit differentially) both the superoxide and hydroxyl radicals, implying that their potential antimutagenic effect can be partially attributed to their free radical scavenging activity.

Bakri S, Setiawan A, Nurhaida I. 2018. Coffee bean physical quality: The effect of climate change adaptation behavior of shifting up cultivation area to a higher elevation. Biodiversitas 19: 413-420. The coffee cultivation shifting into a higher elevation can be considered as a farmer’s behavioral adaptation to the climate change to find an optimum temperature and more fertile soil for the coffee growth. The behavior is rampant for Robusta coffee (Coffea canephora) planters in Lampung Province, the main contributor area that places Indonesia as the second largest coffee bean exporting country for more than two decades. The behavior certainly causes environmental deterioration, while the positive impact has not been well-measured, even for physical bean performance that determine its export competitiveness. This study aimed to determine the effect of the behavior on two coffee bean physical indices, the 1000-dried fruit weight or the index of [W_1000], and the percentage of floated fruit upon water soaking or the index of [FLOAT]. Ordinary Least Square Model was applied at a significance level of 10% with the two indices as the response variables. The predictor variable is the elevation area, accompanied by slope steepness and area position in relation to its exposure against solar radiation. The field survey lasted from June to August 2017. Riped coffee fruit samples were collected from 32 sites, ranging from 300 to 1,170 m asl. The results suggested that the behavior would improve the [W_1000] index but worsening the other. Keywords: climate change adaptation, coffee bean quality, shifting up to a higher elevation

The coffee bean weevil (CBW), Araecerus fasciculatus (De Geer, 1775), is a cosmopolitan stored-product pest, especially in tropical and subtropical areas. Previous reports showed evidence for aggregation behavior of CBW and this study aimed to identify and evaluate the aggregation pheromone of this pest. Whole-body solvent extractions were analyzed by coupled gas chromatography-mass spectrometry and comparison of male and female extracts showed a male-specific compound which was identified as squalene, 2,6,10,15,19,23-hexamethyl-2,6,10,14,18,22-tetracosahexaene. This compound was shown to attract male and female CBW in Y-tube olfactometer and storage trap assays. The longevity of septum lures was also evaluated in a warehouse. Squalene could be useful in monitoring and controlling this pest.

The roasting is the stage where the coffee bean undergoes physiochemical changes that provide their typical sensory characteristics (i.e., aroma and flavor). Despite the importance, the roasting process is performed based on the operator experience, which makes difficult the homogenization between batches of roasted coffee. In that sense, this paper proposes a methodology to analyze changes in the coffee bean during roasting; this can be used as an indicator of the roasting degree. The proposal is based on R/S fractal analysis of coffee bean surface images taken during the roasting process. The results indicate that the Hurst exponent exhibits dynamic changes that can be correlated with the physical changes of the coffee bean, such as fractures and color changes, suggesting that the fractal index could be used for indirect monitoring of the roasting degree.

The quality of coffee depends not only on the contents of healthy compounds but also on its contamination with microorganisms that can produce mycotoxins during development, harvesting, preparation, transport and storage.; Results: The antioxidant activity of green coffee brews measured in this study by ABTS, DPPH and Folin-Ciocalteu assays showed that coffee extracts from Robusta beans possessed higher activity in all assays than extracts from Arabica beans. The occurrence of ochratoxin A and aflatoxins (B1, B2, G1 and G2) in green coffee beans was studied using liquid chromatography/mass spectrometry. Apart from mycotoxins, the content of ergosterol as a marker indicating fungal occurrence was also determined. Among aflatoxins, aflatoxin B1 was the dominant mycotoxin in coffee bean samples, with the highest level at 17.45 ng g-1 . Ochratoxin A was detected in four samples at levels ranging from 1.27 to 4.34 ng g-1 , and fungi potentially producing this toxin, namely Aspergillus oryzae, Alternaria sp., Aspergillus foetidus, Aspergillus tamarii and Penicillium citrinum, were isolated.; Conclusion: Steaming and decaffeination of coffee beans increased antioxidant activities of brews in comparison with those prepared from unprocessed beans. Although toxins can be quantified in green coffee beans and novel fungi were isolated, their concentrations are acceptable according to legal limits. © 2017 Society of Chemical Industry.; © 2017 Society of Chemical Industry.

Post-harvest wet coffee processing is a commonly applied method to transform coffee cherries into green coffee beans through depulping or demucilaging, fermentation, washing, soaking, drying, and dehulling. Multiple processing parameters can be modified and thus influence the coffee quality (green coffee beans and cup quality). The present study aimed to explore the impacts of these parameters, including processing type (depulping or demucilaging), fermentation duration, and application of soaking, on the microbial community dynamics, metabolite compositions of processing waters (fermentation and soaking) and coffee beans, and resulting cup quality through a multiphasic approach. A large-scale wet coffee processing experiment was conducted with Coffea arabica var. Catimor in Yunnan (China) in duplicate. The fermentation steps presented a dynamic interaction between constant nutrient release (mainly from the cherry mucilage) into the surrounding water and active microbial activities led by lactic acid bacteria, especially Leuconostoc and Lactococcus. The microbial communities were affected by both the processing type and fermentation duration. At the same time, the endogenous coffee bean metabolism remained active at different stages along the processing, as could be seen through changes in the concentrations of carbohydrates, organic acids, and free amino acids. Among all the processing variants tested, the fermentation duration had the greatest impact on the green coffee bean compositions and the cup quality. A long fermentation duration resulted in a fruitier and more acidic cup. As an ecological alternative for the depulped processing, the demucilaged processing produced a beverage quality comparable to the depulped one. The application of soaking, however, tempered the positive fermentation effects and standardized the green coffee bean quality, regardless of the preceding processing practices applied. Lastly, the impact strength of each processing parameter would also depend on the coffee variety used and the local geographical conditions. All these findings provide a considerable margin of opportunities for future coffee research.

This work proposes to promote coffee bean parchment as substrate of soilless tomato plant cultivation by looking for the adequate particle-size distribution and the optimal dose of calcium hypochlorite to be used for disinfecting the substrate. Substrates with different particle-size distribution (2.8, 2.25 and 1.85 mm in diameter) were subjected to direct (porosity, specific humidity, pH, organic matter, mineral content, carbon content) and then indirect morphological characterization after disinfection or not with different doses of calcium hypochlorite (10; 20; 30; 40 g/l), based on germination and height growth estimates of the plants produced. The results showed that the physicochemical properties of substrates S1 (raw bean parchment) and S2 (bean parchment screened with 2.85 mm-mesh sieve) were close to those of the reference substrate (FC), which was coir. With respect to calcium-hypochlorite disinfected culture substrates, the substrates (S1: raw bean parchment + 10 g/l of calcium hypochlorite) and (S2: bean parchment screened with 2.85 mm-mesh sieve + 10 g/l calcium hypochlorite) were the best regarding the combination of physicochemical and vegetative parameters of tomato plants and could be recommended as substrate for substituting coir (FC).Read Complete Article at ijSciences: V82019092178 AND DOI: http://dx.doi.org/10.18483/ijSci.2178

Iswanto T, Shovitri M, Altway A, Widjaja T, Kusumawati DI, Lisdiyanti P. 2019. Isolation and identification of caffeine-degrading bacteria from soil, coffee pulp waste and excreted coffee bean in Luwak feces. Biodiversitas 20: 1580-1587. The present study deals with the isolation and identification of caffeine-degrading bacteria obtained from the caffeine contaminated environment or caffeinated wastes. These bacteria are useful for various biotechnological applications especially in increasing the potential utilization of caffeinated wastes and producing the high-value chemicals. The suspected caffeine-degrading bacteria have been isolated from the soil of coffee plantation area, coffee pulp waste, and the excreted coffee bean in fresh feces of Luwak (Paradoxurus hermaphroditus or Asian Palm Civet) by growing them on the caffeinated agar medium (CAM) containing basal salt medium (M9) and caffeine as a sole source of carbon and nitrogen. CAM-supplemented with 1.5 to 10 g L-1 of caffeine has been used for screening of the potential bacteria which able to grow in high caffeine concentration. Molecular identification based on 16S rRNA gene sequence was performed to identify the selected bacteria. The result revealed that there were 11 and 3 strains of 12 selected bacteria which could grow on the CAM-supplemented with caffeine up to 7 and 10 g L-1, respectively. Based on 16S rRNA gene sequence and phylogenetic analysis, those bacteria were from 5 Gram-negative species, namely Pseudomonas japonica (4/12), Methylobacterium populi (5/12), Raoultella ornithinolytica (1/12), Klebsiella quasipneumoniae (1/12), and Stenotrophomonas chelatiphaga (1/12). Further investigations to determine their metabolic pathway, enzyme, and growth kinetics in the caffeinated medium may provide insights into its possible utilization for scientific or other applications.

Bean's moisture content is one of important parameters in determining the quality of the processed agricultural products, particularly for coffee beans, where moisture content will be a determining factor in the aroma and the taste of roasted coffee products. In this paper efforts to quantify the moisture content of the examined coffee bean based on LIBS spectra, as one of coffee bean's quality parameters that can be extracted at once from single shot LIBS measurement.

Coffee is one of the most valuable commodities exported around the world. Only two out of 125 species are highly valued in the genus Coffea, Arabica and Robusta coffee, accounting for 62% and 35% of the world coffee production. This project aimed to improve the understanding of the molecular and genetic basis of coffee quality through the detection of the upper and lower canopy position influences on coffee bean quality and gene expression. Selection from different parts of the plant might help to meet the increased threat from climate change and the demands of highly discerning consumers.Coffee quality is a very complicated trait depending on different perspectives. Phenotypic analysis was used to systematically access coffee quality through measurement of physical traits (including bean weight and size (length, width and thickness)), chemical components analysis (including determination of sucrose, trigonelline and caffeine content) and sensory evaluation to assess the aroma. To understand the influence of canopy position on coffee quality and gene expression, transcriptome analysis was conducted in this study. A reference transcriptome was generated for Arabica coffee using long read sequencing. To understand the dynamic of canopy position influences, three different ripening stages were selected. Upper canopy samples were used to understand the processes associated with coffee bean ripening and how the key components were accumulated in coffee beans through ripening. Thereafter, comparative transcriptome analysis was conducted to characterise the influence of canopy position.Higher sucrose, trigonelline and caffeine contents and greater aroma intensity were found in coffee beans from the lower canopy. According to transcriptome analysis, this increase resulted from increased expression of genes likely to be associated with these bean components and slower but longer maturation in coffee beans from the lower canopy. The slower and longer maturation was likely to be related with differential expression of genes associated with hormone inhibition and slower loss of photosynthesis. This study greatly improved understanding of molecular and genetic basis of coffee quality and canopy influences. Candidate genes from this study are potential for future breeding for high quality coffee.

Indonesia is the world’s fourth-largest coffee producer after Brazil, Vietnam, and Columbia, in which one of its well-known coffee originates from the Toraja region, South Sulawesi. As such, Indonesia has to compete with these countries in producing good quality coffee beans. Consequently, this research aimed (a) to obtain information on the postharvest handling methods of Arabica coffee ( C. arabica ) beans in Tana Toraja, North Toraja Regencies, and Makassar Municipality, Indonesia, and (b) to investigate the occurrence of fungi (including ochratoxin A producing fungi) in stored Arabica coffee beans collected from various stages of the delivery chain. The data collection process included surveys, interviews, and sample collections conducted in May and July 2016 at each level of the delivery chain. The moisture content (MC) and the physical quality of the beans were also measured to determine its quality. Sixty-four (64) coffee bean samples were collected, consisting of 27 samples from the farmers, 15 samples from the collectors, 13 samples from the traders, and 9 samples from the exporters. The results showed that the moisture contents of coffee beans collected from the farmers and bean collectors (42.5%) were significantly higher than the maximum tolerable limit determined by the Indonesian National Standard (SNI) (13%), while the MC of the beans from the traders and exporters (9.7-10.9%) was significantly lower. Based on the total defective values, coffee beans from the farmers had more diverse grades (1-6) than those at other levels. Penicillium citrinum was the dominant fungus found in those beans collected from the farmers, collectors, and traders, while Aspergillus niger was the dominant fungus found in those beans from the exporters. At trader level, 46% of the samples were infected by Aspergillus ochraceus and A. niger , which are known as ochratoxin A (OTA) producing fungi. At exporter level, 44% of the samples were infected by A. ochraceus , while 78% of the samples were infected by A. niger . Thus, the postharvest handling methods conducted especially by farmers and collectors of Arabica coffee beans should be improved to reduce the moisture content and to increase the grade quality of the coffee beans.

From all the known coffee species, Coffea arabica L. and Coffea canephora Pierre are the only ones which have a commercial value on the coffee trade market. The processing methods and the storage conditions influence the chemical composition and, thereby, the quality of the coffee brew. In this study, the constituents of the lipid fraction will be presented in detail. The lipid content of green arabica coffee beans averages some 15% whilst robusta coffees contain much less, namely around 10%. Coffee oil is composed mainly of triacylglycerides. In contrast to the known vegetable oils, the relatively large unsaponifiable fraction is rich in diterpenes of the kaurane family, mainly cafestol, kahweol, and 16-O-methylcafestol, which have aroused a great deal of interest in recent years due to their different physiological effects. Furthermore, 16-O-methylcafestol serves as a reliable indicator for robusta coffee in coffee blends. In addition, a number of 5-hydroxytryptamides have been identified in the waxy layer covering the coffee bean. The influence of the manufacturing processes (storage, roasting, water treatment, and decaffeination) in regard to lipid constituents as well as their impact on the cup quality of the brew have been described in this study.

Coffee, of genus Coffea, is a member of Rubiaceae family that consists of more than 400 species and is mostly grown in the tropical and subtropical regions. The major coffee production systems include forest, semi-forest, garden and plantations. Coffee is intercropped with other companion crops or leguminous shade trees as low-cost production options to diversify food and cash security. Rainfall is the most important factor governing the distribution of coffee farming and wild coffee forests in Ethiopia. The distribution of rainfall varies greatly across Ethiopia, according to season, altitude and physical features of the landscape. Coffee is made from coffee bean and known to have the properties of keeping drinkers alert and awake. The use of coffee leaves to make tea has long been a tradition in West Sumatera, Ethiopia, Jamaica, India, Java and South Sudan. The main objective of this study is to document the traditional knowledge of people on “Coffee” (Coffea arabica) in Jimma, Ilubabor and West Wollega Zone. This study was conducted in Jimma, Elubabor and West Wollega Zone from January - November, 2019. Multistage sampling technique was employed to collect traditional knowledge of people on Coffea arabica. Primary data were collected from the respondents by distributing questionnaires and focus group discussion. The collected data were analyzed by using SPSS (statistical package for social sciences). The result of the study indicates that: the type of land preferred for the production of Coffeaarabica was semi forest whereas the most preferable soil was sand soil. The type of land preferred for the production of Coffeaarabica was semi forest whereas the most preferable soil was sand soil. Summer and spring were preferable seasons by the farmers of the study area for coffee production. Cordia Africana, Croton macrostachyus, Ziziumguaniense and Acacia abyssinica were very relevant for coffea arabica shade. The respondents manage the disease by removing the affected part of Coffea arabica tree and burning it. Coffea Arabica also has cultural and spiritual values.

The coffee bean weevil (CBW), Araecerus fasciculatus (De Geer, 1775) (Coleoptera: Anthribidae) is an important pest of stored products such as grains, coffee beans, cassava, and traditional Chinese medicine materials. In China, CBW causes large losses of Daqu, a traditional Chinese liquor fermentation starter, and, unfortunately, the use of conventional insecticides against CBW is not suitable in Daqu storage. We found CBW to be highly attracted to fermenting yeast cultures, such as Kluyveromyces lactis. Eight volatile compounds, produced by fermenting cultures and not by sterile samples, were identified by gas chromatography coupled with mass spectrometry. Five of these substances elicited significant responses in Y-tube behavioral bioassays. Field trapping experiments revealed 2-phenylethanol and 2-phenylethyl acetate to be crucial for attraction of CBW. Results show that yeast volatiles play an important role in host location, and that 2-phenylethanol and 2-phenylethyl acetate could be utilized as potential attractants in monitoring and control systems against this important pest.

This study reconnoiters the influence of subcritical water hydrolysis (SCWH) to recover bioactive substances rich soluble coffee extract (CE) from five types of raw coffee beans obtained from different geographical origins. The SCWH was conducted at a temperature of 180–220 °C and pressure of 30–60 bar. The extracts were evaluated for total phenolic content (TPC), total flavonoids content (TFC), individual phenolic acid content. Moreover, the extracts were evaluated for their antioxidant, antimicrobial and antihypertensive activity. The TPC and TFC ranged from 120.4 to 144.4 mg GAE/g and 15 to 43 mg/g catechin equivalent respectively. Chlorogenic acid found to be the dominant phenolic acid in all tested samples. The extracts showed high antioxidant and antimicrobial activity. Furthermore, the CE showed good in vitro antihypertensive activity with IC 50 values ranged from 1.989 to 2.562 mg/mL of lyophilized CE. CE from Coffea canephora showed better bio-functionality than that of Coffea arabica in all tested assays. Industrial relevance Recently, natural antioxidants and antimicrobial agents getting momentum in replacing their synthetic counterparts as the later have speculations to create health complications. Phenolic compounds from natural resource have a potential to replace synthetic preservative. However, extraction techniques to recover the phenolics from their sample matrix have significant impact on the yield, quality and economic feasibility in industrial application. In this study, we have showed a novel approach to extract bioactive compounds from raw coffee bean using subcritical water hydrolysis. The outcomes of the study demonstrated that, SCWH can be employed as green and an efficient extraction technique for production of soluble CE that might have a potential application in food and related industries.

The widespread use of corn starch and sugarcane as sources of sugar for the production of ethanol via fermentation may negatively impact the use of farmland for production of food. Thus, alternative sources of fermentable sugars, particularly from lignocellulosic sources, have been extensively investigated. Another source of fermentable sugars with substantial potential for ethanol production is the waste from the food growing and processing industry. Reviewed here is the use of waste from potato processing, molasses from processing of sugar beets into sugar, whey from cheese production, byproducts of rice and coffee bean processing, and other food processing wastes as sugar sources for fermentation to ethanol. Specific topics discussed include the organisms used for fermentation, strategies, such as co-culturing and cell immobilization, used to improve the fermentation process, and the use of genetic engineering to improve the performance of ethanol producing fermenters.

Coffea arabica (Arabica) and Coffea canephora (Robusta) are the economic plants in Thailand that are widely cultivated in Northern and Southern Thailand. This study aims to evaluate the antioxidant, anti-tyrosinase activities, toxicity, stability and identify chemical components of the coffee bean extracts. The best extract that showed good biological activities will be further used to develop cosmeceutical products. Green and roasted coffee beans from two species were extracted with hexane following ethanol by maceration. Their antioxidant activities were detected by 2,2-diphenyl-1-picryl hydrazyl (DPPH), 2,2’-Azino-bis(3-ethylbenzthiazoline-6-sulphonic acid) (ABTS) and lipid peroxidation inhibition assays. In addition, anti-tyrosinase activity was also evaluated. The results revealed that the ethanolic coffee bean extracts showed a higher level of antioxidant activity than in the hexane extracts. All extracts also possessed a considerable anti-tyrosinase activity, but less potent than kojic acid and arbutin. Chemical compounds of these extracts were determined using caffeine and chlorogenic acid as standards of reference by the thin layer chromatography and the high performance liquid chromatography. The green coffee bean extracts consisted of caffeine and chlorogenic acid while the roasted coffee bean extracts presented only caffeine due to a few chlorogenic acid content after the roasting process. The ethanolic coffee bean extracts that showed good activities were selected to be evaluated on toxicity and stability. The selected extracts were kept at various storage conditions to evaluate their stability using DPPH assay and anti-tyrosinase activity assay. The result showed that the extracts were not toxic to cells. Therefore, the extracts were safe to be components in skin care products. After the stability test, the extracts indicated a good stability and activities. These results led to the conclusions that the coffee bean extracts possess a good biological activities and are assumed to be promising natural active ingredients with a good stability profile for further development of cosmeceutical or anti-aging products. Key words: Coffea arabica, Coffea canephora, green coffee bean, roasted coffee bean, antioxidant activity, anti-tyrosinase activity.

Hydroxycinnamoylquinic acids (HCQAs) are a major class of phenolic plant secondary metabolites, belonging to the chlorogenic acid family. Various health-beneficial properties of HCQAs have been shown, which has drawn interest for HCQA profiling in plants of human consumption. However, this task remains challenging, because several isomeric HCQAs can be present in the sample with identical molecular formulae and the limited availability of reference standards poses additional challenges to their identification. In the present work, a high performance liquid chromatography–electrospray ionization–quadrupole time-of-flight–mass spectrometry (HPLC-ESI-Q/TOF-MS) method accompanied with an effective data filtering protocol is presented, which is shown to be suitable for the identification of HCQAs in plant materials in a non-targeted manner. Both collision-induced dissociation (CID) fragmentation performed in a collision cell and in-source (CID) fragmentation were used to produce accurate mass fragments. It was shown that fragmentation characteristics required for identification of regio-isomers of HCQAs can be achieved with in-source CID fragmentation, enabling the use of a single-stage MS system with in-source fragmentation for convincing identification of HCQAs. Based on a thorough validation of identified HCQA compounds using coffee bean extracts as reference samples, comprehensive profiling of HCQAs in two apricot (Prunus armeniaca L.) genotypes (‘Preventa’ and ‘Gonci magyarkajszi’) was carried out for the first time and the following 10 HCQAs were shown to be present in apricot fruit: 3-caffeoylquinic acid (CQA), cis-3-CQA, 4-CQA, 5-CQA, cis-5-CQA, 3,5-diCQA, 3-p-coumaroylquinic acid (pCoQA), 4-pCoQA, 3-feruloylquinic acid (FQA) and cis-3-FQA. Copyright © 2016 John Wiley & Sons, Ltd. Highlights An HPLC-ESI-Q/TOF-MS method suitable for the identification of hydroxycinnamoyilquinic acids (HCQAs) in plant material in a non-targeted manner was developed. Single-stage, high-resolution MS system with in-source fragmentation was shown to be suitable for convincing identification of HCQAs. Comprehensive profiling of HCQAs in two apricot (Prunus armeniaca L.) genotypes was carried out for the first time. Copyright © 2016 John Wiley & Sons, Ltd.

Summary This study describes, for the first time, the potential use of selected lactic acid bacteria (LAB) to conduct improved coffee bean fermentation during on-farm wet processing. Among different strains tested, Lactobacillus plantarum LPBR01 showed a suitable production of organic acids and flavour-active esters in a coffee-pulp simulation medium and was used as starter culture under field conditions. The results indicated that L. plantarum LPBR01 was able to establish an accelerated coffee-pulp acidification process and potentially reduced the fermentation time from 24 to 12 h. The inoculation of LPBR01 strain also increased significantly the formation of volatile aroma compounds during fermentation process (such as ethyl acetate, ethyl isobutyrate and acetaldehyde) and enabled the production of beverage with distinct sensory notes and a remarkable increase in quality compared to the conventional process. Our results suggest that the use of LAB in coffee processing is an ideal alternative way to conduct faster and improved coffee bean fermentation.

The chlorogenic acid isomer profile and antioxidant activity of both green and roasted coffee beans are reported herein using ATR-FTIR spectroscopy combined with chemometric analyses. High-performance liquid chromatography (HPLC) quantified different chlorogenic acid isomer contents for reference, whereas ORAC, ABTS, and DPPH were used to determine the antioxidant activity of the same coffee bean extracts. FTIR spectral data and reference data of 42 coffee bean samples were processed to build optimized PLSR models, and 18 samples were used for external validation of constructed PLSR models. In total, six PLSR models were constructed for six chlorogenic acid isomers to predict content, with three PLSR models constructed to forecast the free radical scavenging activities, obtained using different chemical assays. In conclusion, FTIR spectroscopy, coupled with PLSR, serves as a reliable, nondestructive, and rapid analytical method to quantify chlorogenic acids and to assess different free radical-scavenging capacities in coffee beans.

The hulling process for coffee bean extraction may not effectively release the bean from parchment. This might negatively affect the aroma or taste of coffee in the coffee beans roasting process. Consequently, the objectives of this work were to design and construct a machine for separating parchment coffee from Robusta green coffee bean using a pneumatic separation system combined with sieve vibration. The performance of the separation machine was investigated under different operating conditions such as air velocity, vibration frequency, and the angle of sieve inclination. The samples were fed into the machine at a feed rate of 20 kg/h. The testing conditions were set at air velocities of 2 to 4 m/s, vibration frequencies of 36 to 40 Hz, and sieve inclination angle of 4° to 8°. The results showed that the purity and separation efficiency of parchment increased with increasing air velocity. Conversely, decreasing vibration frequency and sieve angle increased the purity and separation efficiency. The appropriate conditions for parchment coffee separation from Robusta green coffee bean using a pneumatic-sieve vibration system were 4 m/s air velocity, 36 Hz vibration frequency, and 8° sieve angle with the highest overall effectiveness of 92%.

Coffee husk is the main waste of coffee bean production using a dry processing system. Coffee husk is returned to the coffee plantation as mulch, or used as a mixture for nursery media and for making bio-charcoal. This study aims to determine the effect of the formulation of biochar, coffee husk, and soil on the growth of Arabica coffee seedlings. The experiment used a randomized block design (RBD) consisting of 6 treatments with 4 replications. The treatments were the composition of the ratio of biochar: coffee husk: soil (v / v / v), namely: 0: 1: 2 (control, without biochar), 1: 1: 2, 1: 0: 2 (without coffee skin), 2: 1: 2, 1: 2: 2, and 1: 1: 1. The coffee husk biochar is made by a slow burning system in a stack. The results showed that: (1) The treatment of biochar composition, coffee husk and soil had an effect on the number of leaves, length x leaf width, crown dry weight, fresh weight quality index, and dry weight quality index; (2) biochar mixing treatment did not increase seedling growth. Mixing biochar with a composition of 1: 1: 2 reduces root growth; (3) the composition of biochar, coffee husk and soil 1: 1: 2 gave better seedling growth than the composition 0: 1: 2 (control without biochar) based on the quality index of fresh seedling and dry seedling.Keywords: Arabica, biochar, coffee husk, growth, seedling, quality indeces

The microbial ecology in the fermentation of Australian coffee beans was investigated in this study. Pulped coffee beans were kept underwater for 36 h before air dried. Samples were collected periodically, and the microbial communities were analyzed by culture-dependent and independent methods. Changes in sugars, organic acids and microbial metabolites in the mucilage and endosperm of the coffee beans during fermentation were monitored by HPLC. Culture-dependent methods identified 6 yeast and 17 bacterial species, while the culture-independent methods, multiple-step total direct DNA extraction and high throughput sequencing, identified 212 fungal and 40 bacterial species. Most of the microbial species in the community have been reported for wet fermentation of coffee beans in other parts of the world, but the yeast Pichia kudriavzevii was isolated for the first time in wet coffee bean fermentation. The bacterial community was dominated by aerobic mesophilic bacteria (AMB) with Citrobacter being the predominant genus. Hanseniaspora uvarum and Pichia kudriavzevii were the predominant yeasts while Leuconostoc mesenteroides and Lactococcus lactis were the predominant LAB. The yeasts and bacteria grew significantly during fermentation, utilizing sugars in the mucilage and produced mannitol, glycerol, and lactic acid, leading to a significant decrease in pH. The results of this study provided a preliminary understanding of the microbial ecology of wet coffee fermentation under Australian conditions. Further studies are needed to explore the impact of microbial growth and metabolism on coffee quality, especially flavour.

With the increasing global demands of coffee, Indonesia need to increase their coffee beans supply and improve the quality to maintain its position in the international coffee industry. One of the most important coffeepre-processing, coffee bean roasting, is under developed in Indonesia. Indonesia coffee farmers prefer to use the traditional cauldron to roast their coffee beans. Roasting coffee beans using traditional cauldron is inefficient and resulting unequal roasted level for the coffee beans. In this study, we proposed atemperature control system based on fuzzy logic for coffee roaster machine. The system controls the temperature in accordance with the demanded roasting level. A thermal camera is attached inside the roasting chamber to monitor the heaton the roasted coffee beans. The thermal camera is integrated with a stirring mechanism to equalise the heat among the beans.

Kopi luwak, is an Indonesian exotic coffee, is known as one of most popular coffee in the world. This coffee is prepared from the finest and ripest coffee berries that are eaten by Asian civet (Paradoxurus hermaphroditus), cat like-animal. The aim of this study was to determine the chemical attributes of kopi luwak both in green and roasted coffee bean. This study conducted by collecting the six samples of kopi luwak from different farms in Gayo Highland, which then processed onto green and roasted coffee beans. The examined parameters are protein, lipid, caffeine and chlorogenic acids. The results of this study showed that the differences existed in chemical attributes of green and roasted of Gayo kopi luwak. The average contents of lipid, protein, caffeine and chlorogenic acids of Gayo arabica kopi luwak in green bean were 12.30%, 13.36%, 1.20% and 3.73%, while in roasted bean were 14.79%, 13.66%, 1.10% and 0.88% respectively. To be conclude with, lipids and caffeine survived during thermal treatments in roasting process, meanwhile chlorogenic acids and protein (N-compunds) are degraded and formed smaller fragments with lower molecular weights.

Objetivo: Identificar la micobiota asociada a granos de café (Coffea sp.) recolectados en Chiapas, México, así como la incidencia y niveles de contaminación por aflatoxinas totales y ocratoxina A.Diseño/metodología/aproximación: Para obtener muestras representativas de granos de café, se realizaron recorridos por las principales zonas productoras y de acopio en siete regiones de Chiapas, de marzo del 2006 a diciembre del 2007. De cada muestra se tomaron 100 granos, se esterilizaron y sembraron en medio PDA. Los hongos aislados se identificaron a nivel de género o especie. La identificación de micotoxinas se realizó mediante ELISA y para su cuantificación se utilizó elSoftware Ridasoft Win version 1.45.Resultados: Se identificaron 25 géneros y especies de hongos, siendo Aspergillus el género prevalente, seguido de Penicillium, Fusarium, Curvularia, Rhizopus, Helminthosporium y Pestalotia. Se identificóa A. niger, A. flavus, A. ochraceus y A. clavatum. Hubo diferencia en la incidencia de hongos entre tipo de grano y regiones de muestreo. Respecto a micotoxinas, hubo diferencias según tipo de grano y origende la muestra. Las Aflatoxinas totales no se encotraron en niveles bajos, pero para Ocratoxina A, se registrraon niveles altos.Limitaciones del estudio/implicaciones: Las aflatoxinas totales en café no muestran niveles de riesgo para la salud, pero la ocratoxina A, está presente en niveles de riesgo para la salud humana.Hallazgos/conclusiones: La incidencia de hongos y la contaminación con micotoxinas es variable, dependiendo del tipo de grano de café, región y año de muestreo.