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--[[Special:Contributions/77.107.120.220|77.107.120.220]] ([[User talk:77.107.120.220|talk]]) 08:59, 6 May 2014 (UTC)--[[Special:Contributions/77.107.120.220|77.107.120.220]] ([[User talk:77.107.120.220|talk]]) 08:59, 6 May 2014 (UTC)ȚȚűŵŵu im a spekle person, hi jackson i am jammy sivle |
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{{More footnotes|date=July 2011}} |
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[[File:75 degrees green coffee.png|thumb|The appearance of unroasted, green coffee seeds.]] |
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[[File:Coffee Beans Photographed in Macro.jpg|thumb|Roasted coffee seeds.]] |
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A '''coffee bean''' is a seed of the [[Coffea|coffee plant]], and is the source for [[coffee]]. It is the [[drupe|pit]] inside the red or purple fruit often referred to as a cherry. Even though they are seeds, they are incorrectly referred to as 'beans' because of their resemblance to [[bean|true beans]]. The fruits - coffee cherries or coffee berries - most commonly contain two stones with their flat sides together. A small percentage of cherries contain a single seed, instead of the usual two. This is called a [[peaberry]]. The peaberry is more unusual occurring only between 10 and 15 per cent of the time, and it's a fairly common (yet scientifically unproven) belief that they have more flavour than 'normal' coffee beans.<ref>http://www.hypecoffee.com/content/what-is-a-peaberry</ref> Like [[Brazil nut]]s (a seed) and white rice, coffee seeds consist mostly of [[endosperm]].<ref name="multiple" /> |
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The two most economically important varieties of coffee plant are the [[Coffea arabica|Arabica]] and the [[Robusta coffee|Robusta]]; 75-80% of the coffee produced worldwide is Arabica and 20% is Robusta.<ref name="multiple">{{cite web |
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| title = Arabica and Robusta Coffee Plant |
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| publisher = Coffee Research Institute |
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| url = http://www.coffeeresearch.org/agriculture/coffeeplant.htm |
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| accessdate = 25 August 2011}}</ref> Arabica seeds consist of 0.8-1.4% [[caffeine]] and Robusta seeds consist of 1.7-4% caffeine.<ref>{{cite web |
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| title = Botanical Aspects |
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| publisher = International Coffee Organization |
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| url = http://dev.ico.org/botanical.asp |
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| accessdate = 25 August 2011}}</ref> As [[coffee]] is one of the world's most widely consumed beverages, coffee seeds are a major [[cash crop]], and an important [[export]] product, counting for over 50% of some developing nations' foreign exchange earnings.<ref>{{cite web |
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| title = The Story of Coffee |
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| publisher = International Coffee Organization |
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| url = http://dev.ico.org/coffee_story.asp |
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| accessdate = 25 August 2011}}</ref> The United States imports more coffee than any other nation.<ref name="Monthly Coffee Market Report">{{cite web |
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| title = Monthly Coffee Market Report |
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| publisher = International Coffee Organization |
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| date = July 2011 |
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| page = 7 |
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| url = http://dev.ico.org/documents/cmr-0711-e.pdf |
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| format = PDF |
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| accessdate = 24 August 2011}}</ref> The per capita consumption of coffee in the United States in 2011 was 4.24 kg (9 lbs), and the value of coffee imported exceeded $8 billion.<ref>{{cite web |
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| title = United States of America Country Datasheet |
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| publisher = International Coffee Organization |
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| year = 2011 |
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| url = http://dev.ico.org/countries/usa.pdf |
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| format = PDF |
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| accessdate = 24 August 2013}}</ref> |
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==Origin== |
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[[File:Coffee berries 1.jpg|thumb|Coffee berries]] |
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The Americas were first introduced to the plants around 1723. |
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South America is now responsible for approximately 45% of the world's total coffee exports. Most of this coffee is grown in Brazil.<ref name="Monthly Coffee Market Report"/> |
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===Significant dates=== |
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*First cultivation in Europe (also first cultivation outside of east Africa/Arabia) - 1616 |
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*First cultivation in India (Malabar) - late 1600s |
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*First cultivation in Java - 1699 |
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*First cultivation in Caribbean (Cuba, Haiti, Jamaica, Santo Domingo, Puerto Rico) – 1715–1730 |
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*First cultivation in South America – 1730 |
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*First cultivation in Dutch East Indies – 1720 |
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*Roasted seeds first sold on retail market (Pittsburgh) – 1865 |
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*Important spray-drying techniques developed in 1950s |
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==Etymology== |
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The [[Oxford English Dictionary]] suggests that the [[European languages]] generally appear to have got the name from [[Turkish language|Turkish]] ''kahveh'', about 1600, perhaps through [[Italian language|Italian]] ''caffè''. [[Arabic|Arab]] ''qahwah'', in Turkish pronounced ''kahveh'', the name of the [[infusion]] or [[beverage]]; said by [[Arab]] [[lexicographer]]s to have originally meant ‘[[wine]]’ or some type of wine, and to be a derivative of a [[verb]]-[[root (linguistics)|root]] ''qahiya'' ‘to have no [[appetite]].’ Another common theory is that the name derives from [[Kaffa Province, Ethiopia]], where the species may possibly have originated.<ref>Richard M. Souza, 2008, ''Plant-Parasitic Nematodes of Coffee'', p. 3.</ref> |
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==Coffee plant== |
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The coffee tree averages from {{convert|5|–|10|m|ft|abbr=on}} in height. As the tree gets older, it branches less and less and bears more leaves and fruit. |
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Coffee plants are grown in rows several feet apart. Some farmers plant fruit trees around them or plant the coffee on the sides of hills, because they need specific conditions to flourish. Ideally, Arabica coffee seeds are grown at temperatures between {{convert|15|-|24|C|F}} and Robusta at {{convert|24|-|30|C|F}} and receive between {{convert|15|-|30|cm|in|abbr=on}} of rainfall per year.<ref>{{cite web |
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| title = Ecology |
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| publisher = International Coffee Organization |
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| url = http://dev.ico.org/ecology.asp |
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| accessdate = 25 August 2011}}</ref> Heavy rain is needed in the beginning of the season when the fruit is developing, and less later in the season as it ripens. |
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===Processing=== |
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{{Details|Processing of coffee}} |
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When the fruit is ripe, it is almost always handpicked, using either "selective picking", where only the ripe fruit is removed. This also gives the growers reason to give their blend of origin a certain Spec called OCR (operation Cherry red) or "strip-picking", where all of the fruit is removed from a branch all at once. In rare circumstances, the [[Asian Palm Civet]] will eat a [[coffee berry]] and excrete the beans. These beans are called [[Kopi Luwak]], and can be processed further into a rare and expensive [[coffee]]. |
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There are two methods of processing the coffee berries. The first method is "wet processing", which is usually carried out in Central America and areas of Africa. The flesh of the berries is separated from the seeds and then the seeds are fermented – soaked in water for about two days. This dissolves any pulp or sticky residue that may still be attached to the seeds. |
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The "dry processing" method is cheaper and simpler, used for lower quality seeds in Brazil and much of Africa. Twigs and other foreign objects are separated from the berries and the fruit is then spread out in the sun on concrete or brick for 2–3 weeks, turned regularly for even drying. |
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==Content of green coffee seeds== |
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The term “green coffee seed” refers to unroasted mature or immature coffee seeds. These have been processed by wet or dry methods for removing the outer pulp and [[mucilage]], and have an intact wax layer on the outer surface. When immature, they are green. When mature, they have a brown to yellow or reddish color, and typically weigh 300 to 330 mg per dried coffee seed. Nonvolatile and volatile compounds in green coffee seeds, such as [[caffeine]], [[Plant defense against herbivory|deter]] many insects and animals from [[Seed predation|eating them]]. Further, both nonvolatile and volatile compounds contribute to the flavor of the coffee seed when it is roasted. Nonvolatile [[nitrogen]]ous compounds (including [[alkaloid]]s, [[trigonelline]], proteins and free [[amino acid]]s) and [[carbohydrate]]s are of major importance in producing the full aroma of roasted coffee, and for its biological action. Since the mid 2000s [[green coffee extract]] has been sold as a nutritional supplement, and has been clinically studied for its [[chlorogenic acid]] content and for its [[lipolytic]] and weight-loss properties. |
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===Nonvolatile alkaloids=== |
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[[File:Coffea canephora W2 IMG 2430.jpg|thumb|190px|''Immature [[Coffea canephora]]'' berries on a tree in [[Goa]], [[India]]. ]] |
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[[Caffeine]] (''1,3,7-trimethyl-xanthine'') is the [[alkaloid]] most present in green and roasted coffee seeds. The content of caffeine is between 1.0% and 2.5% by weight of dry green coffee seeds. The content of caffeine does not change during maturation of green coffee seeds.<ref>{{cite journal | author = Clifford, MN, and Kazi, M | year = 1987 | title = The influence of coffee seed maturity on the content of [[chlorogenic acid]]s, caffeine, and trigonelline | journal = Food Chemistry | volume = 26 | pages = 59–69}}</ref> Lower concentrations of [[theophylline]], [[theobromine]], [[paraxanthine]], [[liberine]], and [[methylliberine]] can be found. The concentration of theophylline, an alkaloid noted for its presence in [[green tea]], is reduced during the roasting process, usually about 15 minutes at {{convert|230|C|F}}, whereas the concentration of most other alkaloids are not changed.<ref>WEIDNER, M, and MAIER, HG; 1999, Seltene Purinalkaloide in Roestkaffee, Lebensmittelchemie, Vol 53, 3, p.58</ref> The solubility of caffeine in water increases with temperature and with the addition of chlorogenic acids, [[citric acid]], or [[tartaric acid]], all of which are present in green coffee seeds. For example, {{convert|1|g|oz|abbr=on}} caffeine dissolves in {{convert|46|ml|USfloz|abbr=on}} of water at room temperature, and {{convert|5.5|ml|USfloz|abbr=on}} at {{convert|80|C|F}}.<ref>''[[The Merck Index]]'', 13th Edition</ref> The xanthine alkaloids are odorless, but have a bitter taste in water, which is masked by organic acids present in green coffee, however. |
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[[Trigonelline]] (''N-methyl-nicotinate'') is a derivative of [[vitamin B6|vitamin B<sub>6</sub>]] that is not as bitter as caffeine. In green coffee seeds, the content is between 0.6% and 1.0%. At a roasting temperature of {{convert|230|C|F}}, 85% of the trigonelline is degraded to [[niacin|nicotinic acid]], leaving small amounts of the unchanged molecule in the roasted seeds. In green coffee seeds, trigonelline is synthesized from nicotinic acid (''pyridinium-3-carboxylic acid'') by [[methylation]] from [[methionine]], a [[sulfur]]-containing amino acid.<ref>POISSON, J, 1979, Aspects chimiques et biologiquesde la composition du café vert; 8th International Colloquium Chemicum Coffee, Abidjan, 28. Nov to 3. December 1988, published by ASIC 1979, p 33-37; http://www.asic-cafe.org</ref> [[Mutagen]]ic activity of trigonelline has been reported.<ref>{{cite journal |author=Wu X, Skog K, Jägerstad M |title=Trigonelline, a naturally occurring constituent of green coffee seeds behind the mutagenic activity of roasted coffee? |journal=Mutat. Res. |volume=391 |issue=3 |pages=171–7 |date=July 1997 |pmid=9268042 |doi= |url=}}</ref> |
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===Proteins and amino acids=== |
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[[Protein]]s account for 8% to 12% of dried green coffee seeds. A majority of the proteins are of the of 11-S-storage kind <ref>{{cite web|url=http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0103-31312001000100004 |title=Revista Brasileira de Fisiologia Vegetal - Seed storage proteins in coffee |publisher=Scielo.br |date= |accessdate=2013-12-08}}</ref> (alpha - component of 32 kDa, beta – component of 22 kDa), most of which are degraded to free amino acids during maturation of green coffee seeds. Further, 11-S-storage proteins are degraded to their individual amino acids under roasting temperature and are thus an additional source of bitter components due to generation of [[Maillard reaction]] products.<ref>{{cite journal |author=Montavon P, Duruz E, Rumo G, Pratz G |title=Evolution of green coffee protein profiles with maturation and relationship to coffee cup quality |journal=J. Agric. Food Chem. |volume=51 |issue=8 |pages=2328–34 |date=April 2003 |pmid=12670177 |doi=10.1021/jf020831j |url=}}</ref> High temperature, oxygen concentration and low pH degrade 11-S-storage proteins of green coffee seeds to low molecular weight [[peptide]]s and amino acids. The degradation is accelerated in the presence of organic acids such as chlorogenic acids and their derivatives. Other proteins include [[enzyme]]s, such as [[catalase]] and [[polyphenol oxidase]], which are important for the maturation of green coffee seeds. Mature coffee contains free amino acids (4.0 mg amino acid/g robusta coffee and up to 4.5 mg amino acid/g arabica coffee). In ''Coffea arabica'', [[alanine]] is the amino acid with the highest concentration, i.e. 1.2 mg/g, followed by asparagine of 0.66 mg/g, whereas in C. robusta, alanine is present at a concentration of 0.8 mg/g and asparagine at 0.36 mg/g.<ref>{{cite doi|10.1007/BF01192946}}</ref><ref>{{cite journal |author=Murkovic M, Derler K |title=Analysis of amino acids and carbohydrates in green coffee |journal=J. Biochem. Biophys. Methods |volume=69 |issue=1-2 |pages=25–32 |date=November 2006 |pmid=16563515 |doi=10.1016/j.jbbm.2006.02.001 |url=}}</ref> The free hydrophobic amino acids in fresh green coffee seeds contribute to the unpleasant taste, making it impossible to prepare a desirable beverage with such compounds. In fresh green coffee from Peru, these concentrations have been determined as follows: [[isoleucine]] 81 mg/kg, [[leucine]] 100 mg/kg, [[valine]] 93 mg/kg, [[tyrosine]] 81 mg/kg, [[phenylalanine]] 133 mg/kg. The concentration of [[gamma-Aminobutyric acid|gamma-aminobutyric acid]] (a neurotransmitter) has been determined between 143 mg/kg and 703 mg/kg in green coffee seeds from [[Tanzania]].<ref>TEUTSCH, IA, 2004, Einfluss der Rohkaffeeverarbeitung auf Aromastoffveränderungen in gerösteten Kaffeebohnen sowie im Kaffeebetränk, PhD Thesis, Department of Chemistry, Technical University Munich, Germany; www.deposit.ddb.de/cgi-bin/dokserv?idn=97339305x& dok_var=d1&dok_ext=pdf&filename=97339305x.pdf</ref> Roasted coffee seeds do not contain any free amino acids, the amino acids in green coffee seeds are degraded under roasting temperature to Maillard products (reaction products between the aldehyde group of sugar and the alpha-amino-group of the amino acids). Further, [[diketopiperazine]]s, e.g. cyclo(proline-proline), cyclo(proline-leucine), and cyclo(proline-isoleucine), are generated from the corresponding amino acids, and are the major source of the bitter taste of roasted coffee.<ref>{{cite journal|title= Bittere Diketopiperazine und chlorogensäurederivate in Roestkaffee|author=GINZ, M| url = http://www.digibib.tu-bs.de/?docid=00001257|year=2001}}PhD-thesis, Technical University Carolo-Wilhelminia, Brunswig, Germany</ref> The bitter flavor of diketopiperazines is perceptible at around 20 mg/liter of water. The content of diketopiperazines in espresso is about 20 mg to 30 mg, which is responsible for its [[Bitterness (taste)|bitterness]]. |
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===Carbohydrates=== |
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Carbohydrates make up about 50% of the dry weight of green coffee seeds. The carbohydrate fraction of green coffee is dominated by [[polysaccharide]]s, such as [[arabinogalactan]], [[galactomannan]] and [[cellulose]], contributing to the tasteless flavor of green coffee. Arabinogalactan makes up to 17% of dry weight of green coffee seeds, with a molecular weight of 90 kDa to 200 kDa. It is composed of beta-1-3-linked [[Galactose|galactan]] main chains, with frequent members of [[arabinose]] (pentose) and [[galactose]] (hexose) residues at the side chains comprising immunomodulating properties by stimulating the cellular defense system (Th-1 response) of the body. Mature brown to yellow coffee seeds contain fewer residues of galactose and arabinose at the side chain of the polysaccharides, making the green coffee seed more resistant to physical breakdown and less soluble in water.<ref>{{cite journal |author=Redgwell RJ, Curti D, Rogers J, Nicolas P, Fischer M |title=Changes to the galactose/mannose ratio in galactomannans during coffee bean (Coffea arabica L.) development: implications for in vivo modification of galactomannan synthesis |journal=Planta |volume=217 |issue=2 |pages=316–26 |date=June 2003 |pmid=12783340 |doi=10.1007/s00425-003-1003-x |url=}}</ref> The molecular weight of the arabiniogalactan in coffee is higher than in most other plants, improving the cellular defense system of the digestive tract compared to arabinogalactan with lower molecular weight.<ref>GOTODA, N, IWAI, K, Arabinogalactan isolated from coffee seeds indicates immunomodulating properties, p. 116-120; In: Association for Science and Information on Coffee, (ASIC) 21st International Conference on Coffee Science, 11 – 15 September 2006, Montpellier, France</ref> Free [[monosaccharide]]s are present in mature brown to yellow-green coffee seeds. The free part of monosaccharides contains [[sucrose]] (gluco-fructose) up to 9000 mg/100g of arabica green coffee seed, a lower amount in robustas, i.e. 4500 mg/100g. In arabica green coffee seeds, the content of free glucose was 30 to 38 mg/100g, free fructose 23 to 30 mg/100g; free galactose 35 mg/100g and [[D-Mannitol|mannitol]] 50 mg/100g dried coffee seeds, respectively. Mannitol is a powerful scavenger for [[hydroxyl radical]]s, which are generated during the [[Lipid peroxidation|peroxidation]] of lipids in biological membranes.<ref>TRESSEL, R, HOLZER, M and KAMPERSCHROER, H, 1983, Bildung von Aromastoffenin Roestkaffee in Abhaengigkeit vom Gehalt an freien Aminosaeren und reduzierenden Zuckern; 10th International Colloquium Chemicum Coffee, Salvador, Bahia 11 October to 14 Oct; ASIC publication 1983, p279-292</ref> |
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===Lipids=== |
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The lipids found in green coffee include: [[linoleic acid]], [[palmitic acid]], [[oleic acid]], [[stearic acid]], [[arachidic acid]], [[Terpene|diterpene]]s, [[triglyceride]]s, [[Unsaturated fatty acids|unsaturated]] long-chain [[fatty acid]]s, [[ester]]s and [[amide]]s. The total content of lipids in dried green coffee is between 11.7 g and 14 g / 100 g.<ref>ROFFI, J, CORTE DOS SANTOS, A, MEXIA, JT, BUSSON, F, and MIAGROT, M, 1973, Café verts et torrefiesde l Angola. Etude chimique, 5th International Colloquium Chemicum Coffee, Lisboa, 14 June to 19 June 1971; published by ASIC 1973, pp 179-200</ref> Lipids are present on the surface and in the interior matrix of green coffee seeds. On the surface, they include derivatives of carboxylic acid-5-hydroxytryptamides with an amide bond to fatty acids (unsaturated C6 to C24) making up to 3% of total lipid content or 1200 to 1400 microgram/g dried green coffee seed. Such compounds form a wax-like cover on the surface of the coffee seed (200 to 300 mg lipids/100 g dried green coffee seeds) protecting the interior matrix against oxidation and insects. Further, such molecules have antioxidative activity due to their chemical structure.<ref>{{cite book |author=Clifford MN |chapter=Chemical and physical aspects of green coffee and coffee products|editor=Clifford MN, Wilson KC |title=Coffee: botany, biochemistry, and production of beans and beverage |publisher=Croom Helm AVI |location=London |year=1985 |pages=305–74 |isbn=0-7099-0787-7 }}</ref> Lipids of the interior tissue are triglycerides, linoleic acid (46% of total free lipids), palmitic acid (30% to 35% of total free lipids), and esters. Arabica seeds have a higher content of lipids (13.5 to 17.4 g lipids/100 g dried green coffee seeds) than robustas (9.8 to 10.7 g lipids/100 g dried green coffee seeds). The content of diterpenes is about 20% of the lipid fraction. The diterpenes found in green coffee include [[cafestol]], [[kahweol]], [[16-O-methylcafestol]], [[cafestal]] and [[kahweal]]. Some of these diterpenes have been shown in ''[[in vitro]]'' experiments to protect liver tissue against chemical oxidation.<ref>{{cite journal |author=Lee KJ, Jeong HG |title=Protective effects of kahweol and cafestol against hydrogen peroxide-induced oxidative stress and DNA damage |journal=Toxicol. Lett. |volume=173 |issue=2 |pages=80–7 |date=September 2007 |pmid=17689207 |doi=10.1016/j.toxlet.2007.06.008 |url=}}</ref> In coffee oil from green coffee seeds the diterpenes are [[esterification|esterified]] with saturated long chain [[fatty acid]]s. |
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===Nonvolatile chlorogenic acids=== |
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[[Chlorogenic acid]]s belong to a group of compounds known as [[phenolic acid]]s, which are [[antioxidant]]s. The content of chlorogenic acids in dried green coffee seeds of robusta is 65 mg/g and of arabica 140 mg/g, depending on the timing of harvesting. At roasting temperature, more than 70% of chlorogenic acids are destroyed, leaving a residue of less than 30 mg/g in the roasted coffee seed. In contrast to green coffee, green tea contains an average of 85 mg/g polyphenols. These chlorogenic acids could be a valuable, inexpensive source of antioxidants. Chlorogenic acids are homologous compounds comprising [[caffeic acid]], [[ferulic acid]] and [[3,4-dimethoxycinnamic acid]], which are connected by an ester bond to the [[hydroxyl]] groups of [[quinic acid]].<ref>{{cite journal|author=CLIFFORD, M.N, |title=Chlorogenic acids – their characterisation, transformation during roasting, and potential dietary significance, |publisher=In: Association for Science and Information on Coffee, (ASIC) 21st International Conference on Coffee Science, |date=11–15 September 2006|url=http://asic-cafe.org/en/system/files/C301_2006.pdf}}, Montpellier, France, p 36-49</ref> The antioxidant capacity of chlorogenic acid is more potent than of [[ascorbic acid]] (vitamin C) or mannitol, which is a selective hydroxy-radical scavenger.<ref>{{cite journal|title = Anti-oxidant activities of chlorogenic acid |author =MORISHITA, H., KIDO, R.| url=http://asic-cafe.org/en/system/files/16_092.pdf |date=April 1995}} 16th international colloqu. Chem. Coffee, Kyoto 9-14th April,</ref> Chlorogenic acids have a bitter taste in low concentrations such as 50 mg/L water. At higher concentrations of 1 g/L water, they have a sour taste. Chlorogenic acids increase the solubility of caffeine and are important modulators of taste. |
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===Volatile compounds=== |
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Volatile compounds of green coffee seeds include short chain fatty acids, [[aldehyde]]s, and nitrogen-containing aromatic molecules, such as derivatives of [[pyrazine]]s (green-herbeaceous-earthy odor). Briefly, such volatile compounds are responsible for the [[unpleasant odor]] and taste of green coffee, and are capable of causing [[nausea]] and [[vomiting]] upon inhaling of the odor of ground green coffee seeds or ingestion of a beverage made by pulverised green coffee seeds. Due to this nauseating odor, green coffee seeds have never been used by themselves for the preparation of a refreshing beverage; such a beverage would cause vomiting, although green coffee seeds contain the same amount of caffeine as roasted coffee. When green coffee seeds are roasted, other molecules with the typical pleasant aroma of coffee are generated, which are not present in fresh green coffee. During roasting, the major part of the unpleasant tasting volatile compounds are neutralised. Unfortunately, other important molecules such as antioxidants and vitamins present in green coffee are destroyed. Volatile compounds with nauseating odor for humans have been identified, including [[acetic acid]] (pungent, unpleasant odor), [[propionic acid]] (odor of sour milk, or butter), [[butyric acid|butanoic acid]] (odor of rancid butter, present in green coffee with 2 mg/100 g coffee seeds), [[Valeric acid|pentanoic acid]] (unpleasant fruity flavor, present in green coffee at 40 mg/100 g in coffee seeds), [[hexanoic acid]] (fatty-rancid odor), [[heptanoic acid]] (fatty odor), [[Caprylic acid|octanoic acid]] (repulsive oily rancid odor); [[nonanoic acid]] (mild nut-like fatty odor); [[decanoic acid]] (sour repulsive odor), and derivatives of such fatty acids - [[3-methyl-valeric acid]] (sour, green-herbaceous, unpleasant odor), [[acetaldehyde]] (pungent-nauseating odor, even when highly diluted, present in dried green coffee seeds at concentrations of about 5 mg/kg), [[propanal]] (choking effect on respiratory system, penetrating-nauseating), [[butyraldehyde|butanal]] (nauseating effect, present in dried green coffee seeds at 2 to 7 mg/kg), or [[pentanal]] (very repulsive nauseating effect).<ref>{{cite book |author=Bessière-Thomas, Yvonne; Ivon Flament |title=Coffee flavor chemistry |publisher=John Wiley & Sons |location=Chichester |year=2002 |pages= |isbn=0-471-72038-0 |oclc= |doi= |accessdate=}}</ref> |
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==See also== |
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{{Portal|Coffee|Agriculture}} |
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*[[Bean Belt]] |
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==References== |
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{{reflist|colwidth=30em}} |
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==External links== |
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* {{Commonscat-inline|coffee beans}} |
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{{Coffee|nocat=1}} |
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{{DEFAULTSORT:Coffee bean}} |
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[[Category:Coffee]] |
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[[Category:Edible nuts and seeds]] |
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[[Category:Crops]] |
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{{Link GA|ar}} |
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Revision as of 08:59, 6 May 2014
--77.107.120.220 (talk) 08:59, 6 May 2014 (UTC)--77.107.120.220 (talk) 08:59, 6 May 2014 (UTC)ȚȚűŵŵu im a spekle person, hi jackson i am jammy sivle