Coffee Science (E-Journal)
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Potential inhibitory action of cafestol on apoptosis proteins: An in-silico study
Full text linkCoffee has been found to reduce cell proliferation and induce apoptosis, which is significant in terms of protecting against cancer. However, the molecular mechanism of this effect is yet to be fully elucidated. The aim of this study was to evaluate the affinity between 12 key proteins involved in apoptosis and four of the main compounds derived from coffee: caffeine, cafestol, caffeic acid, and chlorogenic acid, in order to contribute to the understanding of the effect of coffee on apoptosis. Molecular docking was performed between proteins and ligands using Autodock Tools in Autodock Vina. The best protein-ligand complexes were then submitted to molecular dynamics (MD) simulations in GROMACS 2018.2. The best interactions in molecular docking analysis were Bcl-2 with cafestol, Bcl2l1 with cafestol, and Bax with cafestol. MD simulations show that cafestol binds more strongly within the binding pockets of Bcl-2 and Bax, while the Bcl2l1-cafestol complex is not very stable. These results imply that cafestol competes for binding with Bcl-2 and Bax. Binding of cafestol could inhibit the anti-apoptotic activity of Bcl-2 and promote the pro-apoptotic activity of Bax, thus favoring apoptosis. This is especially relevant in the context of cancer cells, where the expression of Bcl-2 can be increased. We propose a model in which the binding of cafestol with Bcl-2 favors a pro-apoptotic effect, and as such is worth further scrutiny as an anticancer strategy.
Key words: Apoptosis; cafestol; cancer; coffee; molecular modeling
Development and Characterisation of Pumpkin Seed Coffee Formulations: Nutritional, Antioxidant, and Sensory Properties
Full text linkCoffee and pumpkin seeds are both well-known sources of antioxidants, but few studies have explored their combined effects. This study investigates the potential of a coffee-pumpkin seed blend to enhance nutritional intake and offer health benefits. Three coffee formulations with varying coffee-to-pumpkin seed ratios (80:20, 70:30, and 60:40) were prepared and analyzed for their nutritional and antioxidant properties. Proximate analysis, following AOAC methods, was used to determine macronutrient content, while vitamin levels were quantified using High-Performance Liquid Chromatography (HPLC). Mineral content was assessed by Atomic Absorption Spectrometry (AAS), and antioxidant capacity was evaluated using the DPPH radical scavenging assay. Shelf life was estimated using Accelerated Shelf-Life Testing (ASLT). Results showed that Formula C (60:40 ratio) had the highest protein, fat, zinc, andiron content, while Formula A (80:20) was richest in carbohydrates, fiber, and vitamin A (β-carotene). Antioxidant activity increased with pumpkin seed content, with Formula C exhibiting the highest capacity. Sensory evaluation favored Formula A, and shelf-life testing revealed it had the longest shelf life. This study highlights the potential of pumpkin seed-infused coffee as a functional beverage, with enhanced antioxidant capacity and improved nutritional profile. However, further research, including in vivo studies and clinical trials, is needed to confirm the health benefits and identify the optimal formulation for maximum efficacy.
Key words: Antioxidant; functional drink; nutritional properties; pumpkin seed coffee
Stability of the color of roasted coffees stored in different packaging
Full text linkThe aim of this study was to evaluate the color behavior (L* and Ag) and the stability of melanoidin molecules in roasted coffees with different roasting levels, types of packaging and storage conditions. Two roasting intensities were performed (medium roast and dark roast), following the SCA protocol for specialty coffees. The samples were stored in two types of packaging (permeable packaging and hermetic packaging with valve) and evaluated in eight storage times (1, 24, 48, 72, 240, 480, 1080 and 1440 hours) after roasting. The packaging interfered in the preservation of both the color of the roasted coffee and the melanoidin content over time. The permeable packaging allowed greater color loss, a difference also noted when evaluating the L*. For medium roast coffees stored in hermetic packaging, the maximum storage time should be up to 200 hours, while for dark roast beans when stored in hermetic packaging, the storage time was up to 480 hours. Greater stability of melanoidins was observed for coffees stored in hermetic packaging, with averages of 0.37 g.100 mL-1, while for coffees stored in permeable packaging the average was 0.34 g.100 mL-1, probably due to the oxidation of melanoidin molecules that reacted with oxygen and relative humidity of the ambient air. It is concluded that hermetic packaging presented a greater capacity for preserving the initial characteristics over the storage time, while permeable packaging allowed the loss of color of the roasted beans due to storage and possible modifications of the melanoidin molecules.
Key words: Agtron; luminosity; hermetic packaging; permeable packaging
Relação entre a adubação nitrogenada e as condições hídricas do solo para um cafezal de Piracicaba, SP
Full text linkAlthough the management of the coffee crop is well established in Brazil, there is still room for its improvement in relation natural resources available in each region, aiming the increase in productivity. Here are presented results regarding the fate of the fertilizer nitrogen (N) applied to a coffee plantation related to the prevailing soil water conditions. Soil water balances are discussed, which allowed evaluation of the root distribution, determinations of the crop coefficient and of the soil water conditions during the development of the crop. Approximately, 60% of the root system was distributed in the 0-0.3 m soil layer and the average crop coefficient was 1.1 for 3 to 5 year old plants. Using an N label, the 15N, it was possible to study the distribution of N in the plant and in the soil and establishes general N balances, which also include losses like leaching and volatilization. After two years of ammonium sulfate application, at rates of 280 (1st year) and 350 (2nd year) kg.ha-1 of N, in four equal application performed during the period of positive growth rate, the recuperation of fertilizer N were 19.1% by the aerial plant part and 9.4% by the roots, 12.6% remained in the soil and 11.2% in the litter; 0.9% was lost by volatilization and 2.3% by leaching; 26.3% was exported through harvesting and 18.2% remained in non evaluated compartments. From the applied 630 kg.ha-1 of N during the two years, 180 kg.ha-1 of N were found in the plant (shoot and root), which corresponds to 28.6%; 150 kg.ha-1 of N remained available for the next years (soil and litter), and only 20 kg.ha-1 of N were effectively lost (volatilization and leaching). Apesar do manejo da cultura do café já estar bem estabelecido no Brasil, ainda existe espaço para sua melhoria no que se refere ao uso dos recursos naturais disponíveis em cada região produtora, visando ao aumento de produtividade. Aqui são apresentados resultados sobre o destino do nitrogênio (N) do fertilizante aplicado a um cafezal, relacionados às condições hídricas prevalecentes. São discutidos balanços hídricos que permitiram avaliações da distribuição radicular, do coeficiente de cultura e das condições hídricas do solo durante o desenvolvimento da cultura. Cerca de 60% do sistema radicular se distribui na camada 0-0,3 m e o coeficiente médio de cultura foi de 1,1 para plantas de 3 a 5 anos de idade. Pelo uso do marcador de nitrogênio -15N - pôde-se estudar a distribuição do N do fertilizante dentro da planta e do solo, bem como estabelecer balanços gerais de N que também incluem as perdas, como a lixiviação e a volatilização. Após dois anos de aplicação de sulfato de amônio, em doses de 280 (1º ano) e 350 (2º ano) kg.ha-1 de N, em quatro aplicações iguais realizadas no período de taxas de crescimento positivo, as recuperações do N do fertilizante foram 19,1% pela parte aérea e 9,7% pelas raízes, restando 12,6% no solo e 11,2% na serrapilheira; 0,9% foi perdido por volatilização e 2,3% por lixiviação; 26,3% foram exportados pela colheita e 18,2% permaneceram em compartimentos não avaliados. Dos 630 kg.ha-1 de N aplicados nos dois anos, ao final 180 se encontravam na planta (parte aérea mais raiz), o que equivale a 28,5%; 150 kg.ha-1 de N ficaram disponíveis para os próximos anos (solo e serrapilheira) e apenas 20 kg.ha-1 de N foram efetivamente perdidos (volatilização e lixiviação).
The Competitiveness and Efficiency of Coffee Trade: Like-Minded Countries to European Union
Full text linkCoffee is a key commodity in international trade, particularly within the European Union (EU), which serves as the primary market for countries in the Like-Minded Countries (LMC). However, trade restrictions, particularly those related to environmental policies, have emerged as significant barriers to agricultural trade, including coffee exports. As LMC countries remain major suppliers to the EU, it is crucial to examine the factors influencing coffee’s competitiveness and untapped export potential. This study analyzes the competitiveness and efficiency of coffee exports from 16 LMC to the EU between 2013 and 2022. The analysis employs several methodologies, including Revealed Comparative Advantage (RCA), Export Product Dynamics, the X-Model, and Stochastic Frontier Analysis (SFA). Th e findings reveal that LMC that adapt to stricter sustainability standards and increase transparency in their supplychains can increase competitiveness. Empirical estimates indicate that the EU’s Gross Domestic Product (GDP) positively influences coffee imports, while economic distance, exchange rates, and coffee import prices have a negative impact on import volumes. Additionally, the study highlights a significant gap between actual and potential coffee imports, suggesting opportunities for greater import efficiency. Based on these findings, it is recommended that LMC countries enhance coffee quality through sustainability certifications, capitalize on Free Trade Agreements (FTA), and improve trade infrastructure to reduce logistical barriers and transaction costs, thereby maximizing export potential to the EU.
Key words: Comparative advantage; European Union; like-minded countries; potential analysis; stochastic frontier
Agricultural Practices, Climate Resilience, and Socioeconomic Factors Influencing Coffee Value and Productivity in Vietnam
Full text linkThis study examines the factors affecting coffee value and yield among farming households in Vietnam’s Central Highlands. Utilizing data from the Vietnam Household Agriculture Research Survey and applying ordinary least squares regression, we examine how key variables such as Arabica cultivation, organic certification, input costs, labor, household characteristics, infrastructure access, and climate resilience impact coffee productivity and profitability. The results indicate that increasing the proportion of Arabica coffee significantly enhances both coffee value and yield. Efficient management of economic inputs, particularly irrigation and pesticide use, is found to be crucial in boosting productivity. Household characteristics, including education level and social organization membership, also positively impact coffee yield and profitability, reflecting the role of knowledge dissemination and community engagement.Conversely, high labor costs and remote farm locations negatively affect coffee productivity, while drought events significantly reduce coffee value, highlighting the vulnerability of coffee production to climate change. The findings provide empirical support for policy interventions aimed at strengthening Vietnam’s coffee sector through infrastructure investment, climate adaptation strategies, and the promotion of diversified coffee varieties. Additionally, the study underscores the importance of balancing economic inputs with sustainable farming practices to enhance both environmental and financial resilience.
Key words: Coffee production; Arabica; organic certification; agricultural inputs; climate resilience
Antioxidant Activity and Phytochemicals of Freeze-dried and Spray-dried Soluble Coffee Brews
Full text linkThis study analyzed the antioxidant activity and the concentration of several phytochemicals i.e. polyphenols, caffeine, glutathione (GSH), and protein, of freeze-dried and spray-dried soluble coffee brews. Six types of coffee samples were analyzed i.e., 1) Spray-Dried Robusta instant coffee (SDR), 2) Freeze-Dried Robusta instant coffee (FDR), 3) Regular Robusta coffee powder (RR), 4) Spray-Dried Arabica instant coffee (SDA), 5) Freeze-Dried Arabica instant coffee (FDA), and 6) Regular Arabica coffee powder (RA). Antioxidant activity was determined using the 2,2-diphenyl-1-picryl-hydrazyl-hydrate (DPPH) radical scavenging assay. Polyphenols, caffeine, glutathione, and protein were measured spectrophotometrically. Results showed that freeze-dried instant coffee (both robusta and arabica) in a concentration of 500 ppm demonstrated DPPH radical scavenger activity >80% and significantly higher (p<0.05) compared to spray-dried soluble coffee and regular coffee brews. This level was maintained in concentrations of 750 ppm, 1000 ppm, and 1500 ppm. The higher antioxidant activity of freeze-dried coffee brew was in line with the higher concentration of polyphenols, caffeine, GSH, and protein. In conclusion, freeze-dried instant coffee demonstrated more sensitive antioxidant activity, probably due to its more abundant polyphenols, caffeine, GSH, and protein.
Key words: Caffeine; DPPH; Glutathione; Polyphenols; Protein
Effects of displacement speed and rod vibration frequency on the efficiency of mechanized coffee harvesting
Full text linkMechanized harvesting of coffee plantations in Minas Gerais has grown rapidly due to its benefits, including increased productivity and reduced labor costs. However, these benefits can only be realized if the harvesting process is properly adjusted to align with the capabilities of the harvesting machine and the specific conditions of the crop field. This study aimed to evaluate the effects of harvester displacement speed and rod vibration frequency on harvesting efficiency and coffee fruit yield. A 3 × 3 factorial design was employed, testing three displacement speeds (600, 800, and 1000 m·h⁻¹) and three vibration frequencies (15, 16.7, and 18.3 Hz). Parameters of the crop were assessed prior to the mechanized harvesting process, including the load of hanging fruits, fruit ripeness, and fallen fruits on the ground. Immediately after the harvest, the following parameters were evaluated: (i) harvesting efficiency, (ii) volume of harvested coffee fruits, and (iii) volume of fallen coffee fruits during mechanized harvesting process. Each treatment combination was tested on 12 plots, and data were analyzed using ANOVA followed by Tukey’s test for pairwise comparisons. Results showed that vibration frequency significantly affected both harvested volume and fruit loss, with notable differences between frequencies. The highest harvesting efficiency was achieved at a displacement speed of 1000 m·h⁻¹, while 600 m·h⁻¹ provided greater consistency across frequencies. These findings highlight the critical role of optimizing speed and vibration parameters to enhance mechanized harvesting efficiency and minimize fruit losses, offering valuable insights for improving coffee production practices globally.
Key words: Mechanized harvesting; coffee harvester; operational performance
Effects of lactic acid bacteria and yeast inoculation on the sensory quality of Coffea arabica
Full text linkWe considering that controlled fermentations and inoculation of starter culture enhance sensory characteristics and ultimately impact cup quality. This study examines the influence of lactic acid bacteria (LAB) and yeast inoculation on the fermentation of coffee from the Colombia and Cenicafé 1 varieties. The pulped coffee was distributed:i) T1 control under open-air., ii) T2 without inoculation in a closed environment., iii) T3 inoculated with Lactiplantibacillus plantarum in a closed environment., i) T4 inoculated with Candida colliculosa in a closed environment. A completely randomised experimental design was used to evaluate the effect of fermentation time on microbiological parameters, physico-chemical parameters, and sensory evaluation after roasting. Treatments were assessed at the 0 hours and after 24 hours of fermentation. The lactic acid bacteria treatment significantly enhanced the sensory attributes of the Colombia variety, resulting in higher scores for flavor, acidity, and aroma, with pronounced notes of chocolate and dried fruits.However, in Cenicafé 1, spontaneous fermentation yielded better results, highlighting chocolate and caramel notes, suggesting a lower dependence on starter cultures to optimize quality. Fermentation acidity increased across all treatments, as evinced by pH and titratable acidity results, underscoring the efficiency of the fermentation process. The two varieties exhibited distinct responses: Cenicafé 1 showed lower sensitivity to external treatments, while the Colombia variety demonstrated greater dependence on them to achieve higher-quality sensory profiles. These findings provide valuable insights for tailoring fermentation practices according to coffee variety and desired sensory outcomes.
Key words: Microbial inoculation; yeast; starter cultures; coffee fermentation; Lactiplantibacillus plantarum
SPME/GC/Q-ToF-MS and Chemometric Approaches for Detecting Adulteration in Ground Roasted Coffee
Full text linkIn the world, adulteration of coffee might have been observed for years owing to dishonest food manufacturers. Today, various analytical methods have been used for food fraud detection. In the current research, the potential use of solid-phase microextraction (SPME)-gas chromatography-time-of-flight mass spectrometry (GC/Q-ToF-MS) combined with chemometrics was evaluated to detect coffee adulteration. The aroma profiles of ground roasted coffee were compared with some commonly used adulterants (ground roasted barley, corn and soybean). The SPME fiber assembly DVB/CAR/PDMS was utilized to collect and concentrate the headspace volatiles of ground roasted coffees and adulterants, and the volatile profile analyses were performed by GC/Q-ToF-MS. Non-adulterated and adulterated samples were accomplishedly separated after applying some chemometric tools (principal component analysis (PCA), partial least squares discriminant analysis (PLS-DA) and hierarchical cluster analysis (HCA)) on the obtained chromatographic data. Two volatile compounds (1H-imidazole-4-methanol and benzene-2-(1,3-butadienyl)-1,3,5-trimethyl) were identified as potential markers for the determination of adulterants (ground roasted barley, corn or soybean) in ground roasted coffee (p-value cut-off<0.001 and fold change (FC) cut-off>10). Also, 2-furanmethanol and 2-formyl-1-methylprrrole were found as marker candidates for roasted coffee powder. This analytical method allowed the detection of selected herbal adulterants (5% w/w) found in ground coffee.
Key words: Coffee adulteration; volatile profiles; SPME; GC/Q-ToF-MS; chemometrics