Literature DB >> 18967251

Discrimination between arabica and robusta green coffee varieties according to their chemical composition.

M J Martín1, F Pablos, A G González.   

Abstract

Arabica and robusta green coffee varieties have been differentiated by using pattern recognition procedures. Chlorogenic acid, caffeine, trigonelline, aqueous extract, amino acids and polyphenols have been analysed in 41 samples of green coffee and used as chemical descriptors. Principal component and cluster analysis in addition with the K-nearest neighbours method have been applied.

Entities:  

Year:  1998        PMID： 18967251     DOI： 10.1016/s0039-9140(97)00409-8

Source DB:  PubMed          Journal:  Talanta        ISSN： 0039-9140            Impact factor:   6.057


  5 in total

1.  GC/MS based metabolite profiling of Indonesian specialty coffee from different species and geographical origin.

Authors:  Sastia Prama Putri; Tomoya Irifune; Eiichiro Fukusaki
Journal:  Metabolomics       Date:  2019-09-18       Impact factor: 4.290

2.  Non-destructive analysis of sucrose, caffeine and trigonelline on single green coffee beans by hyperspectral imaging.

Authors:  Nicola Caporaso; Martin B Whitworth; Stephen Grebby; Ian D Fisk
Journal:  Food Res Int       Date:  2017-12-14       Impact factor: 6.475

3.  Efficacy of Arabica Versus Robusta Coffee in Improving Weight, Insulin Resistance, and Liver Steatosis in a Rat Model of Type-2 Diabetes.

Authors:  Pedram Shokouh; Per B Jeppesen; Christine B Christiansen; Fredrik B Mellbye; Kjeld Hermansen; Søren Gregersen
Journal:  Nutrients       Date:  2019-09-03       Impact factor: 5.717

Review 4.  Natural Compounds for Counteracting Nonalcoholic Fatty Liver Disease (NAFLD): Advantages and Limitations of the Suggested Candidates.

Authors:  Noel Salvoza; Pablo J Giraudi; Claudio Tiribelli; Natalia Rosso
Journal:  Int J Mol Sci       Date:  2022-03-02       Impact factor: 5.923

5.  Development of a fast and simple method to identify pure Arabica coffee and blended coffee by Infrared Spectroscopy.

Authors:  Alexandre Cestari
Journal:  J Food Sci Technol       Date:  2021-06-16       Impact factor: 3.117
  5 in total

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