Exploring Arabica Coffee Cup Quality: Correlations with Green Bean Growing Conditions, Physicochemical Properties, Biochemical Composition, and Volatile Aroma Compounds DOI Creative Commons
Markos Makiso Urugo, Yetenayet B. Tola, Biniam Kebede

et al.

Journal of Agriculture and Food Research, Journal Year: 2024, Volume and Issue: unknown, P. 101549 - 101549

Published: Nov. 1, 2024

Language: Английский

Ultrasound-Assisted Extraction Followed by Inductively Coupled Plasma Mass Spectrometry and Multivariate Profiling of Rare Earth Elements in Coffee DOI Creative Commons

Aleksandra Savić,

Jelena Mutić, Milica Lučić

et al.

Foods, Journal Year: 2025, Volume and Issue: 14(2), P. 275 - 275

Published: Jan. 16, 2025

A rapid and efficient ultrasound-assisted extraction (UAE) procedure followed by inductively coupled plasma mass spectrometry (ICP-MS) was developed for the determination of 14 rare earth elements (REEs) (La, Ce, Pr, Nd, Sm, Eu, Gd, Tb, Dy, Ho, Er, Tm, Yb, Lu), along with yttrium (Y) scandium (Sc), in coffee samples. The method validated using certified reference material (NIST SRM 1547), recovery tests at four fortification levels, comparisons microwave-assisted digestion (MAD). Excellent accuracy precision were achieved, rates ranging from 80.1% to 112% relative standard deviations (RSD%) below 14%. Limits detection (LODs) ranged 0.2 ng/kg (Yb) 0.16 µg/kg (Nd). Total REE concentrations varied between 8.3 1.1 mg/kg, highest individual mean (µg/kg) observed Ce (11.7), La (6.0), Sc (4.7). lowest Ho (0.16), Lu (0.066), Tm (0.063). Multivariate analysis profiles 92 samples collected Serbia revealed clear distinctions ground roasted instant coffees, as well different surrogate blends. This study indicated that coffee’s geographical origin not possible due diverse types, blends, additives. However, differences suggest potential classification based on variety. REEs pose a negligible health risk consumers, HI values 4.7 × 10−8 6.3 10−6 TCR 2.6 10−14 3.5 10−12.

Language: Английский

Citations

1

Coffea arabica: An Emerging Active Ingredient in Dermato-Cosmetic Applications DOI Creative Commons

Grațiana Ruse,

Alex-Robert Jîjie, Elena-Alina Moacă

et al.

Pharmaceuticals, Journal Year: 2025, Volume and Issue: 18(2), P. 171 - 171

Published: Jan. 27, 2025

Background: Coffea arabica, commonly known as Arabica coffee, has garnered attention in recent years for its potential applications dermato-cosmetic formulations. This review aims to critically evaluate the emerging role of arabica an active ingredient skin care products, focusing on bioactive compounds derived from both leaves and beans, mechanisms action, efficacy dermatological applications. A comparative analysis between profiles beans is also presented elucidate their respective contributions efficacy. Results: synthesizes findings various studies that highlight presence key including caffeine, chlorogenic acids, flavonoids. Notably, exhibit a higher concentration certain phenolic compared suggesting unique properties may enhance health. These have demonstrated significant anticellulite, anti-inflammatory, antioxidant, photoprotective, anti-aging, antibacterial, moisturizing properties. Discussion: article delves into biochemical pathways through which exert beneficial effects hair Furthermore, this highlights growing trend incorporating natural ingredients cosmetic formulations consumer demand products with scientifically substantiated benefits. Conclusions: The underscore valuable Its multifaceted bioactivity suggests it can contribute significantly health Future research should focus clinical trials further validate these benefits explore optimal formulation strategies enhanced delivery stability products.

Language: Английский

Citations

1

Ethiopian coffee: Production systems, geographical origin traceability, and European Union Deforestation Regulation directive compliance DOI Creative Commons
Markos Makiso Urugo,

Mohammed Worku,

Yetenayet B. Tola

et al.

Journal of Agriculture and Food Research, Journal Year: 2025, Volume and Issue: unknown, P. 101695 - 101695

Published: Jan. 1, 2025

Language: Английский

Citations

1

Metabolomics: A suitable foodomics approach to the geographical origin traceability of Ethiopian Arabica specialty coffees DOI Creative Commons
Markos Makiso Urugo, Yetenayet B. Tola, Biniam Kebede

et al.

Food Science & Nutrition, Journal Year: 2023, Volume and Issue: 11(8), P. 4419 - 4431

Published: May 24, 2023

, originated in Ethiopia, is considered a quality bean for its high sensory qualities, and has special price the world coffee market. The country pool of genetic diversity Arabica coffee, from different regions distinct flavor profile. Their exceptional attributed to their diversity, favorable environmental conditions, agroforestry-based production system. However, still needs benefit single-origin product due lack appropriate traceability information register geographical indication. Certification certain plants or plant-derived products emerged inform consumers about qualities origin protect fraud. recently emerging foodomics approaches, namely proteomics, genomics, metabolomics, are reported as suitable means regional agri-food authentication traceability. Particularly, metabolomics approach provides truthful on Despite efforts by some researchers trace Ethiopian coffees through stable isotope phenolic compound profiling elemental analysis, approaches not used specialty various parts country. A metabolomics-based system that demonstrates connection between attributes geographic recommended maximize coffees.

Language: Английский

Citations

15

The performance of triploids versus diploids in aquaculture: a review through the omics window DOI
Saeed Keyvanshokooh

Aquaculture International, Journal Year: 2024, Volume and Issue: 33(1)

Published: Nov. 11, 2024

Language: Английский

Citations

5

Evolution of analytical strategies in food sciences DOI
Gloria Domínguez‐Rodríguez, J. A. Mendiola, Elena Ibáñez

et al.

Elsevier eBooks, Journal Year: 2025, Volume and Issue: unknown, P. 35 - 67

Published: Jan. 1, 2025

Language: Английский

Citations

0

Why is the price of coffee rising globally? Future prospects for Ethiopian coffee DOI Creative Commons

Kelemu Dessie Massrie

Frontiers in Sustainable Food Systems, Journal Year: 2025, Volume and Issue: 9

Published: April 22, 2025

The global coffee market has experienced significant price volatility in recent years, with rising prices influenced by multiple factors, including climate change, supply chain disruptions, increased production costs, and growing demand. This review investigates the causes of increases, focusing on their impact Ethiopia’s sector, a major player export. Climate through extreme weather events, resulted fluctuating yields reduced productivity, threatening stability industry. Supply labor shortages shipping delays aggravated COVID-19 pandemic, have further strained market. Moreover, input particularly for fertilizers labor, added pressure producers. While surge presents opportunities export revenues, specialty coffee, these benefits are tempered challenges variability, shortages, costs. To enhance resilience sustain growth, Ethiopia must prioritize climate-smart agricultural practices, technological innovation, diversification. Government support, infrastructure development financial services essential to strengthen sector’s competitiveness ensure long-term sustainability face fluctuations.

Language: Английский

Citations

0

Metabolomics as a tool for geographic origin assessment of roasted and green coffee beans DOI Creative Commons
Claudia de León‐Solís,

Victoria Casasola,

Tania Monterroso

et al.

Heliyon, Journal Year: 2023, Volume and Issue: 9(11), P. e21402 - e21402

Published: Oct. 30, 2023

Coffee is widely consumed across the globe. The most sought out varieties are Arabica and Robusta which differ significantly in their aroma taste. Furthermore, cultivated different regions perceived to have distinct characteristics encouraging some producers adopt denomination of origin label. These differences arise from variations on metabolite content related edaphoclimatic conditions post-harvest management among other factors. Although sensory analysis still standard for coffee brews, instrumental roasted green beans assess quality final product has been encouraged. Metabolomic profiling risen as a promising approach not only purposes but also geographic assignment. Many techniques can be applied sample analysis: chromatography, mass spectrometry, NMR explored. data collected further sorted by multivariate identify similar samples, reduce dimensionality and/or even propose model predictive purposes.This review focuses evolution metabolomic assessment last 21 years, that usually common approaches data. prospect applying wide range analytical becoming an unbiased determine samples with great correlation. Predictive models worked accurately assignment unknown once variety was known.

Language: Английский

Citations

6

Utilizing HS-SPME-GC-MS for Regional Classification of Ethiopian Green Coffee Beans: An In-Depth Analysis of Volatile Compounds DOI
Markos Makiso Urugo, Yetenayet B. Tola, Biniam Kebede

et al.

ACS Food Science & Technology, Journal Year: 2024, Volume and Issue: 4(5), P. 1265 - 1277

Published: May 8, 2024

This study is intended to fingerprint the volatile aroma compounds of green Arabica coffee beans from different regions Ethiopia by using headspace solid-phase microextraction coupled with gas chromatography and mass spectroscopy (HS-SPME-GC-MS) a chemometrics approach. Green samples various country were successfully differentiated based on their fractions agroecological characteristics. A total 23 volatiles identified, including aldehydes (39%), terpenes (26%), alcohols (17.3%), ketones (4.4%), acids esters thiazole (4.4%). Supervised partial least-squares discriminant analysis effectively distinguished coffees, identifying major metabolites contributing sample discrimination. Variations in attributed differences coffee-growing altitude, annual rainfall, daily average temperatures. has advantage being able differentiate Ethiopian metabolite profiles, which are highly related quality, this could possibly be used as an intellectual property tool protect authenticate bean. Moreover, we suggest potential applications for distinguishing them similar products. In conclusion, combining HS-SPME-GC-MS-based compound approach offers valuable discerning geographical origins beans.

Language: Английский

Citations

2

Türk Mutfak Kültüründe Bal ve Türkiye’de Yer Alan Coğrafi İşaretli Ballar Üzerine Bir Araştırma DOI Open Access
Ayşe Nur USLU

Uluslararası Türk Dünyası Turizm Araştırmaları Dergisi, Journal Year: 2024, Volume and Issue: 9(1), P. 75 - 93

Published: June 7, 2024

Amaç: Yapılan bu çalışmada balın Türk Mutfak kültüründe kullanımının ve Türkiye’deki coğrafi işaretli balların araştırılması amaçlanmıştır. Ayrıca tanıtılması, işaretin kültürel mirasımızın korunması gelecek nesillere aktarılmasındaki önemi konusunda tüketici üreticiler açısından farkındalık oluşturmak hedeflenmiştir. Yöntem: Bu çalışma nitel bir araştırmadır. Çalışmada verilerin toplanması, araştırma tekniklerinden biri olan doküman analizi yöntemiyle gerçekleştirilmiştir. ikincil kaynaklardan faydalanılmıştır. doğrultuda işaret, tanımı tarihi, mutfağındaki yeri ballar ilgili literatür taranarak Bulgular: İlk çağlardan günümüze kadar en önemli beslenme kaynaklarından mutfak kültüründeki kullanımı oldukça yere sahiptir. Bal sadece mutfakta değil aynı zamanda sağlık, kozmetik, tarım, hukuk ticaret gibi alanlarda da kendine yer bulmuştur. Bal, mutfağında tatlandırıcı unsur olarak birçok yemek, tatlı, şerbet şekerlemede kullanılmaktadır. Ülkemizde koşullara göre çok çeşitli bal türleri bulunmaktadır. Patent Marka Kurumunda kayıtlı ürün grupları içerisinde 26’sı menşe adlı, 3’ü mahreç olmak üzere toplam 29 adet olduğu tespit edilmiştir. Sonuç: ilk insanlık tarihinde olmuş, tarihsel süreç de yaygın şekilde kullanılmıştır. Türkler İslamiyet’i kabul etmeden önce, Orta Asya’dan her dönemde balı tedavi amaçlı kullanmışlardır. dönemler özellikle Osmanlı döneminde kullanıma Türkiye’nin, koşulları zengin florası sayesinde ülkemizde arıcılık faaliyetleri yaygındır. Ülke çapında farklı bölgelerde sayıda çeşidi bulunurken çoğunluğu işaret tescili altında değildir. bilinirliğinin artırılması aktarmak için tescil altına alınması çalışmalar yapılmasının kültürünün sürdürülebilirliğinin sağlanması düşünülmektedir.

Citations

2