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kahweol/cafè robust
L'enllaç es desa al porta-retalls
15 resultats
Discrimination of green arabica and Robusta coffee beans by Raman spectroscopy.
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This paper presents an approach that may be applied as an accurate and rapid tool for classifying coffee beans on the basis of the specific kahweol content. Using Fourier-transform Raman spectroscopy with 1064 nm excitation it is possible to monitor the characteristic Raman bands of kahweol in green
Diterpene composition of oils from Arabica and Robusta coffee beans and their effects on serum lipids in man.
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OBJECTIVE
The cholesterol-raising effect of boiled coffee is caused by diterpenes from coffee oil. In order to identify the diterpene responsible, we analysed the diterpene composition of oils from Arabica (Coffea arabica) and Robusta (Coffea canephora robusta) beans and their effects on serum
Evaluation of kahweol and cafestol in coffee tissues and roasted coffee by a new high-performance liquid chromatography methodology.
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A reverse phase high-performance liquid chromatography (HPLC) method was developed for the simultaneous quantification of kahweol and cafestol in tissues of fresh fruits, leaves, and roasted coffee beans. The best resolution was obtained with isocratic elution of acetonitrile/water (55/45% v/v) and
Coffee bean extracts rich and poor in kahweol both give rise to elevation of liver enzymes in healthy volunteers.
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BACKGROUND
Coffee oil potently raises serum cholesterol levels in humans. The diterpenes cafestol and kahweol are responsible for this elevation. Coffee oil also causes elevation of liver enzyme levels in serum. It has been suggested that cafestol is mainly responsible for the effect on serum
Effect of feeding coffee and its lipids on regenerating and intact liver.
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Liver regeneration was stimulated in partially hepatectomized rats fed diets supplemental with up to 7.0% by weight of ground green and roasted Brazilian or Hawaiian (Kona) coffee in a basal powdered ration but was little influenced by decaffeinated or African Robusta coffee diets over a period of
A placebo-controlled parallel study of the effect of two types of coffee oil on serum lipids and transaminases: identification of chemical substances involved in the cholesterol-raising effect of coffee.
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In a randomized double-blind parallel study in 36 subjects the effect on serum cholesterol of a daily dose of 2 g lipid extracted from green Arabica and Robusta coffee beans was studied. Arabica oil elevated serum total cholesterol by 1.1 mmol/L (95% CI for the difference from placebo: 0.41, 1.73
Looking into individual coffee beans during the roasting process: direct micro-probe sampling on-line photo-ionisation mass spectrometric analysis of coffee roasting gases.
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A micro-probe (μ-probe) gas sampling device for on-line analysis of gases evolving in confined, small objects by single-photon ionisation time-of-flight mass spectrometry (SPI-TOFMS) was developed. The technique is applied for the first time in a feasibility study to record the formation of volatile
[Coffea arabica--production, botanical classification, new components and active agents and their pharmacological effects].
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The present paper surveys the latest knowledge about coffee grains (Coffea arabica) as an important part of our everyday life. It lists the botanical classification of its principal species, such as Coffea arabica, Coffea robusta, and Coffea liberica, the most important improved cultivars of
16-O-Methylated diterpenes in green Coffea arabica: ultra-high-performance liquid chromatography-tandem mass spectrometry method optimization and validation
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Coffee diterpenes are the main constituents of the coffee oil unsaponifiable fraction. The three most important diterpenes are cafestol, kahweol, and 16-O-methylcafestol (16-OMC), and they are produced, except for cafestol, only by plants of the Coffea genus. Recently, in addition to these three
Rapid approach to identify the presence of Arabica and Robusta species in coffee using 1H NMR spectroscopy.
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NMR spectroscopy was used to verify the presence of Arabica and Robusta species in coffee. Lipophilic extracts of authentic roasted and green coffees showed the presence of established markers for Robusta (16-O-methylcafestol (16-OMC)) and for Arabica (kahweol). The integration of the 16-OMC signal
Validation of a Quantitative Proton Nuclear Magnetic Resonance Spectroscopic Screening Method for Coffee Quality and Authenticity (NMR Coffee Screener).
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Monitoring coffee quality as a means of detecting and preventing economically motivated fraud is an important aspect of international commerce today. Therefore, there is a compelling need for rapid high throughput validated analytical techniques such as quantitative proton nuclear magnetic resonance
Quantification of the Robusta fraction in a coffee blend via Raman spectroscopy: proof of principle.
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Among the 100 different known Coffea species, Coffea arabica L. (Arabica) and Coffea canephora Pierre (Robusta) are the only two of commercial interest. They differ in a range of agronomic, genetic, and chemical properties. Due to the significant price difference between Arabica and Robusta, there
Chemical discrimination of arabica and robusta coffees by Fourier transform Raman spectroscopy.
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This article deals with the potential of Fourier transform (FT) Raman spectroscopy in discrimination of botanical species of green and roasted coffees. There are two species of commercial importance: Coffea arabica (arabica) and Coffea canephora (robusta). It is recognized that they differ in their
Impacts of biotic and abiotic stress on major quality attributing metabolites of coffee beans.
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Biotic stress factors such as Rhizopus oligosporus and Aspergillus niger mycelial extracts and abiotic elements methyljasmonate (MJ) and salicylic acid (SA), when administered through floral spray to Coffea canephora, showed significant influence on major bioactive metabolites of beans. Up to 42%
Genome-wide association study reveals candidate genes influencing lipids and diterpenes contents in Coffea arabica L.
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Lipids, including the diterpenes cafestol and kahweol, are key compounds that contribute to the quality of coffee beverages. We determined total lipid content and cafestol and kahweol concentrations in green beans and genotyped 107 Coffea arabica accessions, including wild genotypes from the
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