Coffee Science_v.20, 2025
URI permanente para esta coleção${dspace.url}/handle/123456789/14735
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Resultados da Pesquisa
Item Improving the accuracy of green bean palm civet coffee purity classification using wrapper feature selection(Editora UFLA, 2025-03-07) Widyaningtyas, Shinta; Arwani, Muhammad; Sucipto; Hendrawan, YusufPalm civet coffee, a highly prized specialty coffee, faces counterfeiting due to its limited production. The lack of reliable detection methods necessitates the development of non-destructive sensing techniques. This study investigates the use of machine vision and feature selection to classify the purity of palm civet coffee. A dataset of 101 image features (11 color and 90 textural) was extracted from coffee bean images. A wrapper-based feature selection approach, employing K-Nearest Neighbors (KNN), Random Forest (RF), and Support Vector Machine (SVM) classifiers with four optimization algorithms (Bat Algorithm, Cuckoo Search, Genetic Algorithm, and Grey Wolf Optimizer), was used to identify the most informative features. The results demonstrate that a Random Forest classifier, optimized using Grey Wolf Optimizer with 500 trees, achieved the highest accuracy (0.981) using a subset of five features: Blue_Mean, Hue_Entropy, Gray_Inverse, S_HSL_Correlation, and Green_Cluster. These findings suggest that machine vision, combined with feature selection, holds promise for developing a robust and non-destructive method for detecting palm civet coffee counterfeiting.Item Phenolic content and α-glucosidase inhibition of tubruk-brew kalosi coffee processed by different post-harvest processing(Editora UFLA, 2025-06-04) Yulianti; Andarwulan, Nuri; Adawiyah, Dede Robiatul; Herawati, Dian; Indrasti, Dias; Wanita, Yeyen PrestyaningBrewed coffee contains phenolic compounds, a class of bioactive compounds known for their ability to inhibit the alpha-glucosidase enzyme. This study investigates the influence of post-harvest processing on the phenolic content and alpha-glucosidase inhibitory activity of brewed coffee using tubruk method. Arabica coffee from Kalosi Enrekang was utilized, processed using three post-harvest methods: natural, honey, and full-washed. The beans were roasted to a medium level and brewed using the tubruk method. Results revealed that coffee brewed from beans processed using the natural method exhibited the highest phenolic content (3.02 g GAE/100 g) and alpha-glucosidase inhibitory activity (18.48%), compared to those processed with honey and full-washed methods. These findings highlight that post-harvest processing significantly impacts phenolic compound levels and their associated bioactivity. A higher phenolic content in brewed coffee corresponds to an enhanced ability to inhibit the alpha-glucosidase enzyme. Thus, post-harvest processing methods play an important role in determining the functional quality of coffee.Item Predictive model of moisture content in dry parchment coffee beans using near-infrared spectroscopy (FT-NIR)(Editora UFLA, 2025-02-13) Lozano, Kevy Sandrith Ordoñez; Monje, Andrés Felipe Bahamón; Guzman, Nelson GutierrezMoisture content is a key quality parameter in grain storage. Near infrared spectroscopy (NIRS) is a non-destructive technique, with fast and simple measurements, that can be a method to implement for monitoring this parameter. The objective of this research was to evaluate the NIRS technique for the prediction of the moisture content of dry samples of dry parchment coffee (DPC), for this it was necessary to carry out the study in different drying times in order to obtain several points of moisture of the grain that could exist, once the spectrum is taken in the FT-NIR, it is taken to the oven so that through the gravimetric method the real moisture of the grain can be known. The Spectrum Quant software was used to develop the predictive mathematical model by means of principal component regression (PCR) and partial least squares (PLS), using a set of randomly divided data for calibration and validation. The results showed that a better goodness of fit was found with a PLS model and the application of the baseline and second derivative correction, obtaining a coefficient of determination (R2) of 0.99 and a predictive standard error (SEP) of 0.34. Finding a good correlation between the real data with those estimated by the NIR equipment, emerging a fast and practical way in full-scale monitoring in DPC grain moisture control.Item Stability of the color of roasted coffees stored in different packaging(Editora UFLA, 2025-03-07) Silva, Laís de Oliveira; Borém, Flávio Meira; Heinerici, Gabriel Carvalhaes; Cirillo, Marcelo Ângelo; Alves, Ana Paula de Carvalho; Haeberlin, Luana; Santos, Cláudia Mendes dosThe 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.Item Hybrid Carbonic Maceration Techniques for Enhancing Arabica Coffee Flavor Profiles(Editora UFLA, 2025-06-04) Reta; Zaimar; Poerwanty, HennyThis study examined the application of carbonic maceration fermentation with natural inoculants to enhance the flavor profile of Indonesian coffee, develop unique fruity flavor characteristics, and promote both global market competitiveness and the economic sustainability of local farmers. Four fermentation treatments were applied: F1 (control: no inoculant, 29°C, 3 days), F2 (pineapple, yeast, and sugar inoculant; 29°C, 4 days), F3 (banana, jasmine flower, and yeast inoculant; 29°C, 2 days), and F4 (pineapple, yeast, sugar, and rose flower inoculant; 29°C, 3 days). Sensory evaluation was performed by nine trained panelists in accordance with the guidelines of the Specialty Coffee Association of America (SCAA). Sample F2 achieved the highest score (85.50), excelling in sweetness, clean cup, body, acidity, flavor, aroma, and aftertaste. Its aroma profile included distinctive notes of fruit, dried fruit, overripe fruit, banana, tamarind, and raisin. All samples met the criteria for specialty coffee (score ≥80), with the exception of F1, which received a score of 79.00. This study confirmed that carbonic maceration fermentation with natural inoculants improves coffee sensory scores, creates opportunities for flavor diversification, and enhances the quality and global competitiveness of Indonesian coffee.Item Development and Characterisation of Pumpkin Seed Coffee Formulations: Nutritional, Antioxidant, and Sensory Properties(Editora UFLA, 2025-05-07) Syam, Aminuddin; Najamuddin, Ulfah; Kurniaty, Yessy; Amalia, MariniCoffee 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, and iron 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.Item Assessment of alcoholic native yeasts isolated from the fermentation of wet processed coffee (Coffea arabica)(Editora UFLA, 2025-03-07) Trinidad, Sergio Saldaña; Pérez Luna, Yolanda Del Carmen; Hernández, Roberto Berrones; Pérez, Miguel Angel Canseco; Hernández, Cleyfi Villanet Toalá; Roque, Yazmin SánchezBiofuels produced from waste biomass are the best alternative to fossil fuels; however, considering that bioethanol production occurs due to fermentation, the yield should be improved during this stage by incorporating microorganisms that can increase yields in the conversion of carbohydrates present in the residue to ethanol. Therefore, native yeasts were isolated and identified from natural fermentation of coffee cherries (Coffea arabica) from Chiapas, Mexico, and then, evaluated the yield of ethanol. First, a morphological study was conducted in which yeast-like microorganisms were isolated from plates with a YPDA culture medium, taking into account their texture, surface, margin, elevation, and color. In total, 15 isolates with macroscopic and microscopic characteristics typical of yeasts were obtained. Subsequently, biochemical tests were conducted to evaluate the fermentative capacity of the strains; simple sugars such as glucose, fructose, sucrose, lactose, and xylose were tested in a liquid medium composed of 0.3% yeast extract, 0.5% peptone, and 2% simple sugar. The mixture was incubated for 48 h at room temperature. The strains fermented with the aforementioned sugars were subjected to a qualitative iodoform test to confirm the presence of ethanol in the medium, identifying the best M2A and M2B strains with yields of 3.7 and 18 g/L, respectively. The M2A strain corresponded to Wikerhamomyces anomalus, and the M2B strain corresponded to Pichia kudriavzevii. To summarize, native yeasts represent a biological alternative to the production of bioethanol, which guarantees the conversion of the sugars present in the substrate to ethanol.Item Coffee productive branch growth, development and nutrient accumulation from flowering to harvest under Colombian conditions(Editora UFLA, 2025-05-07) Sadeghian-Khalajabadi, Siavosh; Díaz-Poveda , Vanessa Catalina; Rendón Sáenz, José RaúlIn many Colombian regions, coffee vegetative and reproductive growth (Coffea arabica L.) occurs synchronously; hence, fertilization plans must address both needs simultaneously. The objective of the present study was to evaluate coffee productive branch growth and nutrient accumulation from flowering to harvest. During an event of high concentration of flowering, which occurred in a coffee crop, Castillo Rosario® variety, 35 plants were randomly selected, and two opposite plagiotropic branches of the same cross in the production zone were marked on each plant. One of the branches was detached at full anthesis and the other at harvest. Growth variables and nutrient concentration were measured at each time. Between flowering and harvest, branch length increased by 22 cm, number of nodes by 6.2, total biomass by 33 g, and defoliation from 14.5% to 32.5%. During this period, the concentration of all nutrients in the branch decreased, and the concentrations of N, P, Mg, and B in the leaves were lower. Total nutrient content increased differentially: N 73%, P 76%, K 142%, Ca 40%, Mg 51%, Fe 112%, Mn 87%, Zn 41%, Cu 156%, and B 36%. At anthesis, the highest proportion of nutrients was found in the leaves (57.35%-86.19%), followed by the branch (11.37%-37.41%) and flowers (1.58%-7.38%); at harvest, fruits contained the highest proportion of N, P and K, and leaves the highest contents of Ca, Mg, Fe, Mn, Zn and B. These results reveal the importance of branches and leaves in supporting nutrient demand by fruits and vegetative growth.Item Coffee (Coffea arabica L.) Cup Quality Varies with Growing Environments in Ethiopia: Climate and Soil Perspectives(Editora UFLA, 2025-04-28) Woldegebriel, Abayneh MelkeThis study investigates the impact of soil composition on the quality of coffee produced across different regions of Ethiopia, with a focus on key soil nutrients— nitrogen, phosphorus, and potassium. By analyzing soil samples from Sidama, Yirgacheffe, Harrar, Jimma, and Limu, the research explores how variations in soil nutrient levels influence coffee characteristics such as flavor complexity, acidity, body, and overall quality. The results show that volcanic soils in Sidama and Yirgacheffe, with higher nitrogen and potassium levels, enhance flavor complexity and acidity, contributing to high cupping scores. In contrast, loamy and sandy soils in Jimma, Limu, and Harrar produce coffee with distinct earthy, nutty, and bold flavors, exhibiting varied acidity and body. The study highlights the critical role of soil composition in shaping the sensory profile of Ethiopian coffee and offers practical insights for farmers seeking to optimize cultivation practices. The findings also contribute to the broader understanding of terroir and its influence on coffee quality, paving the way for sustainable and innovative approaches in coffee production to meet the growing demand for high-quality specialty coffee.Item Potential inhibitory action of cafestol on apoptosis proteins: An in-silico study(Editora UFLA, 2025-02-04) Rendón-Rodríguez, Juan José; Lopera-Rodríguez, Jorge Alejandro; Sanabria-Chanaga, Elkin; Röthlisberger, SarahCoffee 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.