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UV/VIS SPECTROMETER DETERMINATION OF CAFFEINE IN GREEN COFFEE BEANS FROM HARARGHE, ETHIOPIA, USING BEER-LAMBERT’S LAW AND INTEGRATED ABSORPTION COEFFICIENT TECHNIQUES

Scientific Study & Research: Chemistry & Chemical Engineering, Biotechnology, Food Industry, 2016
A total of fifteen samples of green coffee (Coffea arabica L.) beans from the major producing region of Hararghe Ethiopia were studied using UV-Vis spectrometer measurement caffeine quantitative analysis from coffee beans.
EPHREM G. DEMISSIE, GIRMA W. WOYESSA, ARAYASELASSIE ABEBE   +2 more
doaj  

Green coffee beans as nutraceutical

Abstract INTRODUCTION Green coffee beans have nutrients like fats. protein and carbohydrate. It also contains chlorogenic acid, phenols, brown pigments, trigonellin & caffeine. Its brown pigments, chlorogenic acid & phenols are good sources of antioxidants which can prevent chronic diseases like cardiovascular diseases, hepatic diseases, cancer ...
openaire   +1 more source

From green bean to brewed coffee: A Lipidomic perspective on coffee lipid composition

Food Chemistry
Coffee ranks among the top five beverages consumed worldwide. Lipids are a key contributor to coffee's organoleptic properties. Lipid content and composition differ between green coffee beans, roasted coffee beans and brewed coffee. Although the lipid content has been well studied, lipid compositional data remain limited mainly to green beans due to ...
Jermaine Marie Ann, Fabella-Garcia, Tobias, Kretzschmar, Parth, Patel, Lei, Liu   +3 more
openaire   +2 more sources

Antibacterial activity of green coffee bean extract against Staphylococcus aureus and Salmonella enteritidis [PDF]

Biotika, 2018
Green coffee has a high content of chlorogenic acid. Chlorogenic acid has been known to be useful for lowering blood sugar levels and has been widely used to lose weight.
Rosyidi D., Radiati L.E., Amri I.A., Prasetyo D., Qosimah D., Murwani S.   +5 more
doaj  

The Effect of Type and Duration of Digestive Enzyme Treatment on Coffee Bean Composition

Applied Sciences
During kopi luwak production, coffee fruit is subjected to enzymatic and microbial treatment. While microbial modification of coffee fruit or beans is often investigated, there is little information regarding the influence of the enzymatic part of the ...
Paulina Pakosz, Rafał Wołosiak, Beata Drużyńska, Ewa Majewska   +3 more
doaj   +1 more source

Composição volátil dos defeitos intrínsecos do café por CG/EM-headspace Volatile composition of intrinsic defective coffee beans by GC/MS-headspace

Química Nova, 2009
About 20% of Brazilian raw coffee production is considered inappropriate for exportation. Consequently, these beans are incorporated to good quality beans in the Brazilian market.
Raquel D. C. C. Bandeira, Aline T. Toci, Luiz C. Trugo, Adriana Farah   +3 more
doaj   +1 more source

Implementation of fuzzy logic control algorithm for temperature control in robusta rotary dryer coffee bean dryer

MethodsX
Background: Indonesia is one of the coffee producers ranked third in the world in the supply of coffee beans. To maintain competitiveness international market, it is necessary to maintain and improve the quality of coffee beans.Objective: One crucial ...
Nihayatun Nafisah, Ika Noer Syamsiana, Ratna Ika Putri, Wijaya Kusuma, Arwin Datumaya Wahyudi Sumari   +4 more
doaj   +1 more source

Metabolomics as a tool for geographic origin assessment of roasted and green coffee beans. [PDF]

Heliyon, 2023
de León-Solis C, Casasola V, Monterroso T.   +2 more
europepmc   +1 more source

Electronic Nose and Gas Chromatograph Devices for the Evaluation of the Sensory Quality of Green Coffee Beans. [PDF]

Foods, 2023
Cascos G, Lozano J, Montero-Fernández I, Marcía-Fuentes JA, Aleman RS, Ruiz-Canales A, Martín-Vertedor D.   +6 more
europepmc   +1 more source

Influence of Post-Harvest Processing and Drying Techniques on Physicochemical Properties of Thai Arabica Coffee

AgriEngineering
Coffee post-processing drying eliminates moisture content, reduces fungal and microbe growth, and develops unique aroma and flavor compounds. Thai coffee producers use controlled-environment drying (CED) techniques to improve the quality and cupping ...
Sai Aung Moon, Sirirung Wongsakul, Hiroaki Kitazawa, Rattapon Saengrayap   +3 more
doaj   +1 more source