Coffea arabica L. is an important crop in several developing countries. Despite its economic importance, minimal transcriptome data are available for fruit tissues, especially during fruit development where several compounds related to coffee quality are produced. To understand the molecular aspects related to coffee fruit and grain development, we report a large-scale transcriptome analysis of...

Furan is a food processing contaminant which is formed as part of the coffee volatile aroma components generated during roasting. Furan is classified as a “possible human carcinogen” and recent risk evaluations have indicated that the exposure to furan in the diet is a human health concern. It has been reported that roasted coffee contains the highest furan levels when compared to other foods. ...

Green and roasted coffees of the two most used species, Coffea arabica and Coffea robusta, several commercial coffee samples, and known coffee components were analyzed for their ability to interfere with Streptococcus mutans' sucrose-independent adsorption to saliva-coated hydroxyapatite (HA) beads. All coffee solutions showed high antiadhesive properties. The inhibition of S. mutans' adsorptio...

Arabica coffee (Coffea arabica L.) Java Preanger is the best from West which better known internationally as Preanger. One of secondary metabolites found in beans and efficacious an antioxidant chlorogenic acid. Lozenges were made by wet granulation method with various concentrations extract 5%, 10% 15%. The resulting preparation was then evaluated for its physical activity. Physical evaluation...

β-D-Galactosidase (EC 3.2.1.23) has been detected in several plant species, and is characterized in different organs and tissues by its ability to hydrolyse terminal non-reducing β-D-galactosyl residues from β-D-galactoside polymers. In the present paper the cloning and the biochemical and molecular characterization of Coffea arabica β-galactosidase expressed in the pericarp and the endosperm o...

Of all plant constituents, coffee has one of the highest concentrations of chlorogenic acids. When roasting coffee, some of these are transformed into chlorogenic acid lactones (CGL). We have studied the formation of CGL during the roasting of coffee beans in Coffea arabica cv. Bourbon; C. arabicacv. Longberry; and C. canephora cv. Robusta. Individual CGL levels were determined by comparison of...