• Journal of Microbiology and Biotechnology
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• v.32 no.8
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• pp.1003-1010
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• 2022

The purpose of this study was to examine the phytochemical compounds and antibacterial activity of Coffea robusta leaf extract (RLE). The results indicated that chlorogenic acid (CGA) is a major component of RLE. The minimum inhibitory concentrations (MICs) of RLE against Staphylococcus aureus, Bacillus subtilis, Escherichia coli, and Salmonella Typhimurium were 6.25, 12.5, 12.5, and 12.5 mg/ml, respectively. RLE effectively damages the bacterial cell membrane integrity, as indicated by the high amounts of proteins and nucleic acids released from the bacteria, and disrupts bacterial cell membrane potential and permeability, as revealed via fluorescence analysis. Cytotoxicity testing showed that RLE is slightly toxic toward HepG2 cells at high concentration but exhibited no toxicity toward Caco2 cells. The results from the present study suggest that RLE has excellent potential applicability as an antimicrobial in the food industry.

• Journal of Nutrition and Health
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• v.11 no.1
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• pp.9-16
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• 1978

A Comparison of the analysis of the green and roast coffee of Arabica and Robusta compositions and regular instant coffee has been investigated by chromatography. The coffee oil were obtained by extracting the green and roast coffee with ethyl ether by soxhlet methood. Instant coffee samples were accurately weighted into 100ml beaker (ca. 0.5g regular coffee and 1.5g decaffeinated coffee) and add ca. 50ml water, heat and boil, remove from heat, and mechanically stried ca. 15min. and filtered of one sample and another sample were without filtrated and proceed with liquid chromatographic separation. The fatty acid compositions of green and roast coffee were compared by gas liquid chromatography and general chemical compositions of sample were analysed. Some similarities between green and roast coffee fatty acids were found in the case of green and roast coffee of both kinds acid methyl esters. They contained stearic, oleic, linoleic, and unknown fatty acid, and palmitic ana linoleic acid were rich.

• Korean Journal of Food Science and Technology
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• v.41 no.4
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• pp.362-368
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• 2009

Roasting may lead to the formation of undesired compounds, such as polycyclic aromatic hydrocarbons (PAHs). In this study, green coffee beans were roasted under controlled conditions and the formation of PAHs during the roasting process was monitored. Roasting was performed in a hot air roaster, with an inlet air temperature varying from 150 to $250^{\circ}C$ for 5, 10, and 20 min. The PAH content of the roasted coffee was then evaluated by HPLC-FLD. The levels of total PAHs in Arabica (Colombia, Brazil) and Robusta (India) coffee samples were 1.26-215.07, 1.85-178.14, and 0.18-2.61 ${\mu}g$/kg, respectively.

• Journal of the Korean Society of Food Science and Nutrition
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• v.42 no.2
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• pp.255-261
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• 2013

This study investigated changes in the physicochemical characteristics and coffee flavors of coffee beans under different roasting conditions. Four different kinds of roasted coffees were analyzed using a headspace gas chromatographic technique. The moisture content and total acidity of roasted coffee decreased whereas the pH and weight loss (%) increased, as coffee beans were roasted at higher temperatures. The Hunter's color values of the roasted coffee (indicating L (lightness) and b (yellowness)) decreased as the roasting temperature of the coffee beans increased, but a (redness) value only increased with light roasting. We also noted that the color of the Arabica coffee was darker than that of the Robusta coffee. The aroma compounds, acetaldehyde, acetone, 2-methylfuran, 2-methylbutanol, 2-methylpyrazine, furfural, 2-propanone, furfuryl alcohol, 2,5-dimethylpyrazine and furfuryl acetate were mainly analyzed. A sensory evaluation of all light-roasted coffees had flavor and sourness and those of all medium-roasted coffees had heaviness and finishness.

• The Korean Journal of Food And Nutrition
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• v.20 no.1
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• pp.14-19
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• 2007

Caffeine is one of the most well known stimulants which can potentially increase mental performance, release fatigue and decrease depression. Green beans from different soils and climates contain different levels of caffeine, and as well as extracted coffee with different roasting and extracting methods. An investigation looking at pH, acidity, extractable solid and caffeine contents was assessed according to roasting and extracting conditions of various coffee beans. Brazilian coffee beans did not show much variation in pH with respect to roasting and extracting temperature, however, acidity increased in low roasting and extracting temperatures. This was however most prominently observed in Ethiopian and Indonesian coffee beans. The large expansion of coffee bean cells renders them highly porous to the passage of water, consequently extracted solids were found to increase with increasing temperature. This was especially apparent in Columbian coffee which had the highest extracted solids. The amount of caffeine extracted from coffee beans also increased with the higher temperature extraction. The Indonesian and Vietnam robusta coffee varieties showed the highest caffeine content.

• Journal of the Economic Geographical Society of Korea
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• v.16 no.3
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• pp.344-358
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• 2013

Vietnam's growth as the second largest coffee producer in the world has been fueled by domestic migration into central highlands. However, the detail migration processes have not been explicitly discussed. In particular, the existing literatures tend to describe the migration flow in a framework of planned migration versus spontaneous migration, paying less attention to the linkage between them. With a case study of Dak Lak province which is the leading robusta producer in Vietnam, this research investigates the linkage between planned and spontaneous migration in a multiscalar approach. The statistic data allow the researcher to know temporal association between the two type of migration in a provine scale. The survey and interview about two coffee-producing communes - Ea H'Ding in Cu M'gar district and Doan Ket in Krung Buk district - inform us that the linkage between planned and spontaneous migration is contingent to the local contexts including ethnic composition, timing of settlements, governement's development program, and timing of a large flow of in-migration.

• Journal of the Korean Society of Food Science and Nutrition
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• v.42 no.1
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• pp.134-138
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• 2013

Benzo[a]pyrene, a polycyclic aromatic hydrocarbon (PAH) whose metabolites are mutagenic and highly carcinogenic, is listed as a Group 1 carcinogen by the IARC. In this study, Arabica and Robusta green coffee beans were roasted under controlled conditions and the formation of benzo[a]pyrene during the roasting process was monitored. The concentration of benzo[a]pyrene in ground coffee and brewed coffee were determined by a HPLC-fluorescence detector. The limit of detection (LOD) and limit of quantitation (LOQ) of benzo(a)pyrene were 0.03 and $0.09{\mu}g/kg$, respectively. Benzo[a]pyrene was only detected in the dark roast of ground coffee, with a concentration ranging from $0.147{\sim}0.757{\mu}g/kg$. The content of benzo[a]pyrene in Ethiopia Mocha Harrar G4 is the highest ($0.757{\mu}g/kg$).

• Journal of the Korean Society of Food Science and Nutrition
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• v.43 no.4
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• pp.624-629
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• 2014

Obesity is the leading metabolic disease in industrialized countries and is closely associated with coronary heart disease, hypertension, diabetes, and cancer. The objective of this study was to evaluate the anti-adipogenic effects of two roasted coffee beans, Vietnam robusta (VR) and Ethiopia Mocha Sidamo G2 (ES), as well as fermented coffee beans with Monascus ruber (MR) mycelium on differentiation of 3T3-L1 preadipocytes. Treatments with 1,000 ${\mu}g/mL$ of hot water extract from coffee beans significantly reduced intracellular lipid accumulation. In addition, VR more effectively inhibited transcription factors such as $PPAR{\gamma}$, $C/EBP{\alpha}$, FAS, and aP2 compared to ES. Further, ES fermented with MR showed more effective anti-adipogenic activity than non-fermented ES. These results suggest that VR and ES inhibit adipocyte differentiation which may contribute to their anti-adipogenic properties.