Robusta is the most widely cultivated coffee in Indonesia (90% of the total Indonesian coffee production). Antioxidant activity and polyphenol content of Robusta coffee is higher than Arabica coffee ...or the other plants. One of the efforts, for coffee market expansion is product diversification through decaffeination of coffee . Decaffeination is one of process to reduce caffeine content. Decaffeinated coffee (decaff coffee) began to become public demand. In addition to its more delicious taste, low caffeine coffee is beneficial for health because it is safer to eat. Coffee decaffeination can utilize organic solvents that contain proteases. Tofu waste was one of protease sources. So that, tofu waste had potential as solvent in decaffeination The objective of the study was to assess the antioxidant activity of Robusta green coffee after going through decaffeination by using tofu waste. The study was used Factorial Completely Randomized Design, i.e . concentration of tofu waste (30%,60%, 90%) and length of immersion (3, 6, 9 hours). Robusta green coffee antioxidant activity was examined by using DPPH method. The results showed that the highest antioxidant activity ( 17.6061) was in the treatment of 90% waste concentration and 9 hours of decaffeination time. In conclusion, the greater the concentration and the longer the decaffeination resulted in the higher antioxidant activity. This study provides information about coffee processing methods that can produce coffee with the best quality. So, It can increasing the value of domestic coffee products especially in the global market and utilizing tofu liquid waste to be more malleable.
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IZUM, KILJ, NUK, PILJ, PNG, SAZU, UL, UM, UPUK
•Effect of decaffeination (DC) on the flavors of coffee beans was investigated.•DC green beans had higher trigonelline and lower chlorogenic acid.•The DC may result in flavor differences such as ...pyrazine deficiency.•3-Ethyl-2,5-dimethyl pyrazine had 58% lower in DC coffee.
This study investigated the effect of various roasting conditions on regular and decaffeinated green beans. Regular and decaffeinated green beans from Guatemala, Brazil, Ethiopia, and Colombia were prepared under light, medium, and dark roasting conditions. Analysis of the decaffeination-induced changes in nonvolatile compounds revealed that decaffeinated green coffee beans had significantly lower concentrations of trigonelline (25%) and total carbohydrates (16%) but a higher chlorogenic acid content (10–14%) than regular green coffee beans (bothp < 0.05). Flavor differences between regular and decaffeinated coffee were investigated by analysis of the volatile and nonvolatile compounds in roasted coffee beans. From the odor impact ratio values, 3-ethyl-2,5-dimethyl pyrazine, 5-methyl furfural, and guaiacol were primarily responsible for coffee flavor. 3-Ethyl-2,5-dimethyl pyrazine had 58% lower concentration in decaffeinated coffee than in regular coffee. This study is valuable in providing the chemical composition of decaffeinated coffee and way to improve the quality of decaffeinated coffee.
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GEOZS, IJS, IMTLJ, KILJ, KISLJ, NLZOH, NUK, OILJ, PNG, SAZU, SBCE, SBJE, UILJ, UL, UM, UPCLJ, UPUK, ZAGLJ, ZRSKP
Abstract: Coffee is a beverage that is consumed worldwide, and the demand for decaffeinated coffee has increased in recent years. This study aimed to investigate the effect of roasting conditions on ...the concentration of physiologically active compounds in coffee beans with and without supercritical CO2 decaffeination treatment. Decaffeination treatment markedly reduced caffeine concentration and slightly reduced trigonelline concentration in the coffee beans, whereas the concentrations of chlorogenic acids (chlorogenic acid, cryptochlorogenic acid, and neochlorogenic acid) were largely unchanged. Roasting was performed using a hot-air coffee roaster machine and the coffee beans were treated at different peak temperatures (125-250℃), different hold times at the peak temperature (120-240s), and different temperature increase times to reach the peak temperature (60-180s). Roasting conditions such as long hold and long temperature rise times at high temperatures (>-225℃) significantly degraded coffee compounds except for caffeine, with similar degradation rates between non-decaffeinated and decaffeinated coffee beans. In contrast, the L* value of decaffeinated coffee decreased with less thermal history compared to that of non-decaffeinated coffee. This allowed for the complete roasting of decaffeinated coffee with a lower thermal history compared to those of non-decaffeinated counterparts, suppressing the degradation of several coffee compounds. For example, comparing the similar L* values between coffee beans with and without decaffeination treatment, it was found that the former tended to contain more chlorogenic acid. Generally, decaffeination results in the loss of physiologically active compounds along with caffeine, which is a major concern. However, this study showed that appropriate control of decaffeination and roasting conditions can limit the degradation of several valuable coffee compounds, such as trigonelline and chlorogenic acid.
Background
The caffeine content of tea (Camellia sinensis (L.) Kuntze) can counteract the anti‐anxiety effects of L‐theanine. This study aims to find out the extraction method of L‐theanine and ...caffeine from tea leaves to obtain the highest L‐theanine and the lowest caffeine content. For this purpose, L‐theanine and caffeine contents from three tea types (white, black and green) were extracted under different time and temperature conditions and their levels were determined in a single high‐performance liquid chromatography (HPLC) analysis. Also, this study is the first to attempt to optimize the tea extraction conditions by maximizing the ratio of L‐theanine to caffeine concentration.
Results
The results show that white tea extracted for 5 min at high temperatures (90–100°C) had the highest L‐theanine level (21.52 mg/mL). Whereas, white tea, extracted for 5 min at low temperatures (10–11°C), had negligible caffeine (0.006 mg/mL). The caffeine content was relatively high in the extracts prepared from all types of tea under high temperatures (90–100°C). Whereas, caffeine level was low in tea extracted at low temperatures. The L‐theanine‐to‐caffeine ratio was largest for white tea extracted at 10–11°C for 5 min (L‐theanine/caffeine ratio > 200), and this ratio was lowest (0.96) for black tea extracted at 90–100°C for 30 min.
Conclusion
According to these data, the temperature and time of extraction have significant effects on the amount of L‐theanine and caffeine extracted from Camellia sinensis (tea). In addition, white tea drinks prepared for 5 min at 10–11°C, could be recommended to people intolerant of caffeine side effects.
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FZAB, GIS, IJS, KILJ, NLZOH, NUK, OILJ, SBCE, SBMB, UL, UM, UPUK
Defective coffee beans amount to 15-20% of the total produced coffee beans. The defective coffee bean contains caffeine, which can negatively affect the human body, such as increased heart rate, and ...thus sensitive to consumption by some people. This study aims to optimize the decaffeination process of defective coffee beans. The extraction of aroma and flavor compounds was done by maceration, and the decaffeination was carried out using palm oil as a solvent. The type of beans (green and roasted beans), the decaffeination contact time, and the ratio between coffee bean extract and solvent were varied in this study. The caffeine content was quantified, and the organoleptic and color tests were done on the concentrated coffee extracts. It was found that the higher the amount of solvent volume in decaffeination, the higher the caffeine decrease. In addition, the longer the green beans’ decaffeination time, the lower the caffeine decrease. Decaffeination using green coffee beans resulted in a greater reduction of caffeine (6.515-48.241%) than roasted coffee beans (8.495-24.272%). The optimum operating condition of green coffee bean decaffeination was the coffee bean extract and solvent ratio of 1:5.82 and the decaffeination time of 26.5 minutes. The organoleptic test result shows that decaffeinated coffee flavor had the same preferability as the commercial coffee flavor and was thus able to compete in the market.
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DOBA, IZUM, KILJ, NUK, PILJ, PNG, SAZU, UILJ, UKNU, UL, UM, UPUK
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•First-time use of NIR spectrometric methods for instant coffees classifications.•Combination of NIR spectra and DD-SIMCA and iSPA-PLS-DA chemometric models.•Successful authentication ...of regular and decaffeinated instant coffees.•Accurate discrimination between traditional and extra-strong instant coffees.•NIR spectrometry as a valuable and fast tool for quality check of instant coffees.
Instant coffee is a beverage obtained from the dehydration of roasted coffee extract. Its quality depends on several factors, such as the type of bean and grinding, drying decaffeination, and roasting degree processes. In this work, NIR spectrometry and multivariate classification tools were combined to develop, for the first time, methods for authenticating and checking the compliance of decaffeinated instant coffees in order to ensure consumer food safety, as well as discriminating between regular instant coffees according to the roasting degree (traditional and extra-strong) for monitoring the production chain of regular instant coffees. First, one-class methods were built and validated to authenticate decaffeinated instant coffees and to in order to alert caffeine-sensitive consumers to potential risks. For this purpose, two near-infrared (NIR) instruments (benchtop and portable) and Data-Driven Soft Independent Modeling of Class Analogy (DD-SIMCA) and One-Class Partial Least Squares (OC-PLS) were used. After Partial Least Squares – Discriminant Analysis (PLS-DA), Successive Projections Algorithm for Interval Selection in Partial Least Squares – Discriminant Analysis (iSPA-PLS-DA), and the same NIR instruments were used to build and validate multiclass methods to discriminate regular instant coffees according to the roasting degree (traditional and extra-strong). The result for the classification of decaffeinated and roasting degree instant coffees was 100% and 98% correct classification rate using DD-SIMCA and iSPA-PLS-DA, respectively. Therefore, the combination of NIR spectroscopy and multivariate classification techniques proved valuable and fast tools for checking the quality of instant coffees.
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GEOZS, IJS, IMTLJ, KILJ, KISLJ, NLZOH, NUK, OILJ, PNG, SAZU, SBCE, SBJE, UILJ, UL, UM, UPCLJ, UPUK, ZAGLJ, ZRSKP
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•Life Cycle Assessment of supercritical decaffeination process.•Emissions reported to 1kg of decaf coffee beans (60/40 Arabic/Robusta blend) corresponding to 11.4g of dry ...caffeine.•Agricultural, transportation and processing impacts were taken into account.•Scenario analysis on modification of electricity source and reduction of fertilisers amount.•Global saving of 15% in the optimised scenario.
The environmental impacts of caffeine extraction from coffee beans using supercritical carbon dioxide (scCO2) were evaluated, through a Life Cycle Assessment (LCA) approach. Using this process, two products of interest were obtained: caffeine and decaffeinated coffee. All the emissions to air, water and soil were reported to 1kg of decaf coffee constituted by a 60/40 Arabica/Robusta blend. The performed analysis showed that agricultural stages, transportation and caffeine extraction are the steps mostly affecting the environmental categories under study. Therefore, the process was optimised, considering the fertilisers’ amount reduction and the substitution of a portion of electricity at grid with electricity produced by photovoltaic panels. Using this improved scenario, a reduction of the environmental impact equal to 176% in terms of human health, 10.3% in terms of ecosystem diversity and 16.1% in terms of resource availability can be obtained.
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GEOZS, IJS, IMTLJ, KILJ, KISLJ, NLZOH, NUK, OILJ, PNG, SAZU, SBCE, SBJE, UL, UM, UPCLJ, UPUK, ZRSKP
This work deals with the rapid simultaneous determination of caffeine and the three most abundant chlorogenic acid isomers (3-, 4-, and 5-O-caffeoylquinic acids) present in 64 samples of regular ...(un)roasted and decaffeinated (un)roasted coffee beans using reversed-phase high-performance liquid chromatography with spectrophotometric detection. In the developed method, the target analytes were separated in just 6 min with a resolution higher than 1.2. Afterwards, factor analysis and principal component analysis were employed to reveal the relationships between the samples and the content of monitored compounds. The samples were successfully divided into three discrete groups (decaffeinated, roasted, and unprocessed) by these methods. Finally, the impact of sample roasting and decaffeination on the content of chlorogenic acid isomers was investigated. The decrease in 5-O-caffeoylquinic acid concentration during the decaffeination process was found not as significant as during the roasting process. Regarding caffeine isolation, dichloromethane was the best extraction solvent because it did not cause significant losses of chlorogenic acid isomers or changes in the coffee beans colour and its extraction efficiency reached 85%.
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•Rapid simultaneous separation of chlorogenic acid isomers and caffeine using isocratic HPLC.•64 regular and decaffeinated (un)roasted coffee samples were analysed.•Multivariate statistical methods were used for their classification.•Various solvents were tested for decaffeination of green coffee beans.
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GEOZS, IJS, IMTLJ, KILJ, KISLJ, NLZOH, NUK, OILJ, PNG, SAZU, SBCE, SBJE, UILJ, UL, UM, UPCLJ, UPUK, ZAGLJ, ZRSKP
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