Coffee Science
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Item Coffee and blood pressure(Universidade Federal de Lavras, 2024-06-17) Nurvita, Silvia; Rizkaprilisa, WindyCoffee has a characteristic taste, aroma and color that attracts its fans. Coffee is one of the drinks most consumed after mineral water. Annual coffee consumption is estimated at around 500 billion cups/year. Coffee contains a lot of caffeine and other chemical compounds. Coffee having a positive impact on health, also has a negative impact on health. The negative impact of coffee on health is that coffee affects blood pressure (BP) and the risk of hypertension. This research aims to determine the effect of coffee on blood pressure according to existing research. This research method uses the Literature Review (LR) research type. The article inclusion criteria used for this research were articles published in 2020-2023 with the keywords coffee, blood pressure, the relationship between coffee and blood pressure, the effect of coffee and blood pressure. This research found three articles that met the inclusion criteria for this research. The results of this research explain that three articles, there are two articles which prove that coffee consumption has no effect on blood pressure, but there is one article which shows that the duration of coffee consumption has an effect on systolic blood pressure. The conclusion of this literature study from these three articles can be concluded that on average coffee consumption has no effect on blood pressure. Coffee that is good for health is pure coffee that is brewed without a sugar.Item Physicochemical comparison of aqueous extracts from Peruvian coffee husks (Caturra, Catimor and Geisha) varieties(Universidade Federal de Lavras, 2023-12-19) Yance, Maciela Yoselyn Puñez; Peréz, Grover Chuquipiondo; Galdos, María Estela Ayala; Pariona-Velarde, DanielThe study aimed to determine and compare the physico-chemical characteristics of coffee husks aqueous extracts corresponding to three Peruvian varieties of Arabica coffee: Caturra, Catimor and Geisha. Each sample was dehydrated at 45 °C for 10 hours, ground, sieved and dissolved in 2.5% w/w water. Aqueous extracts were obtained and analyzed for pH, total solids (TS), whiteness index (WI), reducing sugars (RS), total phenols (TP) and reducing power (RP) for the antioxidant activity The influence of coffee varieties, particle sizes (0.097, 0.033, and 0.0139in) and extraction temperaturas (60 and 80 ºC) on the physicochemical characteristics of their corresponding extracts was determined by factorial analysis. Correlation between TP and RP was significant while RS and TP showed an inverse relationship. Cluster values indicate similarity between Geisha extracts at 60 and 80 °C and the corresponding Catimor extracts at 80 °C. Differences were observed between the Catimor extracts at 60 °C and Caturra at 60 and 80 °C. Based on these results, the extracts exhibit distinctive intrinsic characteristics. The Caturra extracts at 60 °C showed the highest antioxidant capacity, while the Catimor extracts at 60 °C or 80 °C exhibited the highest WI (water holding capacity) and pH values. Additionally, the Geisha extracts displayed the highest amount of RS (reducing sugars). These findings are of utmost significance for the development of novel products using Peruvian coffee husks, encompassing beverages, concentrated juices, and the enhancement of coffee quality offered in coffee shops. These developments can be guided by the physicochemical characteristics obtained in this study.Item Improving the antioxidant properties of coffee-leaf tea by adding areca nut powder and stevia leaves(Universidade Federal de Lavras, 2023-12-21) Parwiyanti, Parwiyanti; Nurfitriana, Annisa; Rahmawati, Laila; Din Pangawikan, Aldila; Santoso, BudiIn this study, we described ways to improve the antioxidant properties of coffee-leaf tea by adding areca nut powder and stevia leaves. A non-factorial completely randomized design (RALF) was used in this study. We included five treatment formulations with five repetitions per formulation, which included F1 (100% coffee leaves: 0% areca nut: 0% stevia), F2 (95% coffee leaves: 1.5% areca nut: 3.5% stevia), F3 (90% coffee leaves: 3% areca nut: 7% stevia), F4 (85% coffee leaves: 4.5% areca nut: 10.5% stevia), and F5 (80% coffee leaves: 6% areca nut: 14% stevia). The results showed that adding areca nut powder and stevia leaves significantly improved the antioxidant properties of coffee-leaf tea. The IC50 value of the tea decreased by 67.96%, and its total phenol content increased by 38.85%. The water content and ash content of coffee-leaf tea produced in this study met the SNI standards. The results of the organoleptic tests showed whether the panelists accepted the color and taste of the samples.Item Liberica coffee enriched with Cinnamon (Cinnamomum verum): synergetic study of sensory, antioxidant activity, and chemical components(Universidade Federal de Lavras, 2023-11-15) Tarigan, Indra Lasmana; Munawaroh, Siti; Sutrisno; Yusnaidar; Latief, MadyawatiInnovations in adding spices to coffee are developing and many are being carried out to obtain new aromas and tastes as well as to enrich the properties of coffee so that it becomes a functional drink for the body. One type of spice that has health effects or values is cinnamon. Liberica coffee with cinnamon flavor can be an alternative to coffee-based products with the addition of spices that still maintain the distinctive taste and aroma of coffee. This study aims to studi how effect of liberica coffee combined cinnamon in coffee sensory, chemical compound profiles, and antioxidant activity. The analysis included phenolic content, flavonoid content, antioxidant test, caffeine content, chlorogenic acid content, chemical compound analysis, moisture content, ash content, fat content, protein content, and carbohydrate content. Data were analyzed statistically using one-way analysis of variance (One-way ANOVA) with a 95% confidence level, and to see significant differences between treatments, Duncan’s advanced test was used. The results showed that the Liberica coffee herbal combination with cinnamon can increase the final score of the Liberica coffee sensory profile from 77.7 to 81.2 - 84.2. The best ratio of Liberian coffee: cinnamon combination (99:1) with a total score of 8.42 ± 0.085. The addition of Cinnamon increased the total phenolic, flavonoid, and antioxidant activity of Liberica coffee. Apart from that, it adds bioactive compounds to Liberian coffee.Item Activity of robusta coffee on the expression of CRP and MMP-9 against hyperlipidemia(Editora UFLA, 2020) Prasetya, Rendra Chriestedy; Fatimatuzzahro, Nadie; Jatmiko, WidyHyperlipidemia especially LDL accumulation causing inflammation in blood vessel. CRP and MMP-9 are component that triggering in inflammation process. This study to know activity of robusta coffee against hyperlipidemia on this component. This study using male wistar rats were divided into three groups ; normal, hyperlipidemia and that were given coffee with high fat diet groups. Robusta coffee was given 3.6x10-6 m3 by intragastric gavage. Blood collection was carried out using infra-orbital for analysis of LDL levels. Furthermore, the experimental animals were sacrificed and coronary arteries were taken for CRP and MMP-9 immunohistochemical staining. Data were analyzed using ANOVA followed LSD test. Results show The highest expression score for CRP and MMP-9 within the hyperlipidemia group was 188.27 ± 1.8 and 277.56 ± 2.1. The decrease in the expression score of CRP and MMP-9 happened within the ones that were given coffee with 59.33 ± 1.5 and 116.7 ± 0.2 each. Results showed that were differences in the expression of CRP and MMP-9 in all groups (p <0.05). In conclusion, activity robusta coffee can decreases the expression of CRP and MMP-9 against hyperlipidemia.Item Nutritional composition and caffeine content of coffee-galangal affected by the variation of sweetener addition(Editora UFLA, 2021) Destryana, R. Amilia; Yuniastri, Ratih; Wibisono, Aryo; Nurani, Fesdila PutriCoffee-galangal is a herb coffee, a mixture of coffee powder and galangal powder, which has a different aroma and taste and the galangal itself has excellent properties for the body. The sweetener commonly used in products is sucrose based sugar. The purpose of this study was to determine the effect of the use of sweetener on the chemical properties and caffeine content, such as cane sugar, palm sugar and alcoholic sugar. The nutritional composition were determined by carbohydrate content, protein content, fat content, water content, and caffeine content. The addition of sweeteners in the form of cane sugar, palm sugar, and alcoholic sugar is in coffee-galangal was significantly different from the unsweetened control treatments on the parameters of carbohydrate content, water content, ash content, and fat content, but did not significantly affect protein content. The use of different types of sweeteners added to coffee-galangal products significantly (α = 5%) on total carbohydrate, water, ash, and fat content. The parameter values of the chemical properties of the product in this study were: carbohydrate content of 64.47-82.60%, water content 5.19-17.08%, ash content 1.74-4.47%, fat content 3.25 - 6.79%, protein content from 4.96 to 7.5%, and caffeine content 0.68 – 1.79 %. Finding in this study showed that alcoholic sugar has the highest percentage of caffeine content and the lowest carbohydrate content.Item Coffee protects cardiovascular health by maintaining the structure of coronary arterial wall intimal collagen(Editora UFLA, 2020) Susilawati, I Dewa Ayu; Suryono, Suryono; Purwanto, Purwanto; Burlakovs, Juris; Yaro, AbubakarThis study aimed to determine whether coffee consumption affects the structure of coronary arterial wall and protects against coronary artery disease (CAD) in atherosclerotic rat model induced by periodontitis. Rats (n=21) were divided into three groups (i) Coffee group (periodontitis + coffee), (ii) Periodontitis group (no coffee), and (iii) Control group (no periodontitis, no coffee). A single dose of coffee suspension (representing one cup) was given daily by stomach sondation to the rats in the coffee group. The experiment was conducted for 5 wk. At the completion of the experiment, all of rats were sacrificed. Their hearts containing coronary arteries were removed and analyzed by histochemistry assay. In addition, the serum level of collagen degrading enzymes matrix metalloproteinase–2 (MMP–2) was also analyzed using Enzyme–link immunosorbent assay (Elisa). Results demonstrated that coronary atherosclerotic lesions including atheroma, stenosis, and vascular occlusion were rarely identified in the coffee group. The coronary arterial wall demonstrated relatively symmetrical intima-media thickness (IMT) and the lumen diameter remained adequate for blood flow. The intimal collagen was intact, dense and thick. MMP–2 level was significantly lower (P < 0.05) in the coffee group. In conclusion, coffee maintained the structure of coronary arterial wall particularly the intimal collagen, providing protection against CAD. This might also mediate the vascular resistance against rupture and thrombosis that might precipitate the occurrence of acute coronary syndrome (ACS).Item The effect of steeping robusta coffee beans on monocytes:expression of IL-1β and TNF-α against streptococcus mutans(Editora UFLA, 2019-10) Dewanti, I Dewa Ayu Ratna; Lestari, Pujiana Endah; Budirahardjo, Roedy; Setyorini, Dyah; Yani, RistyaWidi Endah; Wibisono, Sunlip; Mel, MaizirwanAdhesion, IL–1β, TNF–α are components that affect in inflammation. So, the effect of steeping green and black Robusta coffee beans to adhesion of Streptococcus mutans on this components. This study used monocytes isolated from healthy human peripheral blood using Ficoll-Hypaque centrifugation method. Monocytes were divided into eight groups, i. e. (i) Control group (untreated monocytes), (ii) S. mutans group (monocytes + S. mutans), (iii) Black Coffee 2.5 % group (monocytes + black coffee beans 2.5 % + S. mutans), (iv) Black Coffee 5 % group (monocytes + black coffee beans 5 % + S. mutans), (v) black Coffee 10 % group (monocytes + black coffee beans 10 % + S. mutans), (vi) Green Coffee 2.5 % group (monocytes + green coffee beans 2.5 % + S. mutans), (vii) Green Coffee 5 % group (monocytes + green coffee beans 5 % + S. mutans), (viii) Green coffee 10 % group (monocytes + green coffee beans 10 % + S. mutans). S. mutans adhesion on monocytes was analyzed using histochemistry method, while immunocytochemical staining was used for analyzing IL–1β and TNF–α. Cells counting was done per 100 monocytes under a light microscope with 400 x magnification. Data were analyzed using ANOVA followed by LSD test. Results showed that steeping green and black Robusta coffee beans increased the adhesion of S. mutans on monocytes, but it decreased of IL–1β, TNF–α expression (P <0.05). In conclusion, steeping of Robusta coffee beans increased adhesion and decreased IL-1β, TNF-α against S. mutans.