Coffea robusta

Antioxidant activity. Green and roasted coffee beans were evaluated in relation to degree of roasting and species Coffea arabica and Coffea robusta). The properties were evaluated by determining the reducing... 

COFFEE, Coffeae semen Coffee is the roasted seed from different Coffea-sptcits, family Rubiaceae, such as Coffea arabica L., Coffea liberica Bull ex. Hierm. and Coffea robusta Lind., which originally gave Mountain coffee, Liberian coffee, and Congo coffee, respectively. Now coffee is cultivated on a... 

Biggers R.E., Hilton J.J. and Gianturco M.A. (1969) Differentiation between coffea arabica and coffea robusta by evaluation of GC profiles. Comparison of numerically derived quality predictions with organoleptic evaluations. J. Chromatogr. Sci. 7, 453-72. 

Coenzyme R. See d-Biotin Coenzyme Q Coenzyme Q-10. See Ubiquinone Coenzyme A trihydrate. See Coenzyme A Coffea arabica. See Coffee (Coffea arabica) extract Coffee (Coffea arabica) bean extract Coffea arabica extract Coffea robusta extract. See Coffee (Coffea arabica) extract Coffee bean extract. See Coffee (Coffea arabica) bean extract Coffee (Coffea arabica) bean extract CAS 8001-67-0 84650-00-0 EINECS/ELINCS 283-481-1... 

Agate, A. D., Bhat, J. V. (1966). Role of pectinolytic yeasts in the degradation mucilage layer of coffea robusta cherries. Applied and Environmental Microbiology, 14, 256-260. 

Purines also occur in common beverages. For example, it is customary to drink tea, coffee, cocoa, mate, guarana, and other related stimulating drinks in many places in the world. Coffee, red tea, green tea, and cocoa are representative drinks that are widely appreciated all over the world. Among these, coffee is prepared from the seeds of Cqffea arabica or Coffea robusta (Rubiaceae), and red tea and green tea are prepared from the leaves of Camellia sinensis (Theaceae). Cocoa is prepared from the seeds of Theobroma cacao (Sterculiaceae). These drinks all contain purine derivatives, i.e., caffeine, theobromine, and theophylline. The history of the research on caffeine and theophylline is old, and these alkaloids were isolated as long ago as 1820 by Pelletier and Caventou. Total syntheses of these alkaloids were attempted at the end of the nineteenth century [3,4]. 

Unblended Coffee. Two species provide most of the world s commercial coffee namely, Coffea arabica and Coffea robusta. A third species, Coffea liberica, provides about 5% of American coffee. As a rule, only Arabica coffee, which possesses finer aroma, flavor, and body than robusta, is offered unblended. Robusta coffee, which is neutral in the cup, is widely used in commercial blends. 

The coffee plant is a relatively small tree or shmb belonging to the family Rubiaceae. It is often controlled to a height of 3 to 5 meters. Coffea arabica (milds) accounts for 69% of world production Coffea canephora (robustas), 30% and Coffea liberica and others, 1%. Each of these species includes several varieties. After the spring rains the plant produces white flowers. About sis months later the flowers are replaced by fmit approximately the size of a small cherry, hence they are called cherry. The fmit on a tree can include underripe, ripe (red, yellow, and purple color), and overripe cherries. It can be selectively picked (ripe only) or strip picked (predominantly ripe plus some underripe and overripe). 

The two main species of commercial interest in the genus Coffea are Coffea arabica and Coffe a canephora var. robusta. They are conveniently referred to as Arabica and Robusta, respectively. Each genus covers a number of varietals there are at least 13 varieties of Arabica coffees, for example. The genus is in the botanical family of Rubiaceae. 

Coffea canephora var. robusta was not recognized until 1895, when it was seen as the indigenous Coffea species in the African Congo. C. canephora var. robusta thrives at elevations between the tropics, where the rainfall is about 75 in. and the temperature is 60 to 80°F. Optimal rainfall and temperature conditions favored by the two species are very similar the distinction comes in the tolerance of more extreme conditions. C. canephora var. robusta can tolerate more humid conditions without being attacked by Hemileia vastatrix, for example. 

The two major species of coffee grown commercially are Coffea arabica and Coffe a canephora var. robusta. For ease of reference in the following pages they are described as Arabica and Robusta, respectively. They are mentioned separately because they do show differences in their chemical composition. For example, Robusta contains approximately twice as much caffeine as Arabica. 

Tchetche, A. G., Quantitative determination of vitamin PP or niacin in Coffea canephora var. robusta by a microbiological method using Lactobacillus arabinosus, Colloq. Sci. Int. Cafe, 8, 147, 1977. (CA92 196459)... 

Coffe a arabico L. (arabica) and Coffea camp bora (robusta) are the primary types of coffee produced and consumed in the world.9 Arabica coffee is... 

The world s coffee supply comes primarily from two major types of coffee beans, Arabica (Coffea arabica) and Robusta (Coffea canephora), which differ in several characteristics as well as caffeine content. Arabica is favored for its finer aroma, flavor, and body, and contains 1% caffeine. Robusta is neutral and contains twice as much caffeine.1 The ratio of... 

From Coffea canephora Pierre is obtained a coffee of lower quality, more commonly spoken of as Robusta, Uganda, or Quillou. It is a vigorous tree, second in importance to C. arabica, and has taken its place where diseases and pests prevent the more delicate species from growing. It is a much larger tree, has a wide spread, and when unpruned may reach 18 to 20 feet in height. The trees are planted about 10 by 10 feet and average about 435 to the acre. 

Coffea dewevrei De Wild, is considered by some to produce coffee of even lower quality than Robusta. In some places it has replaced Robusta and can sometimes be grown by native populations where the other two species fail. It is of the least importance to world commerce. The trees are large leaved and often called Liberica and Excelsa. The trees grow to over 30 feet in height if not pruned and are planted about 12 by 12 feet, averaging close to 302 to the acre. 

Source Identified as a volatile constituent released by fresh coffee beans Coffea canephora variety Robusta) at different stages of ripeness (Mathieu et ah, 1998). Also identified among 139 volatile compounds identified in cantaloupe [Cucumis melo var. reticulates cv. Sol Real) using an automated rapid headspace solid phase microextraction method (Beaulieu and Grimm, 2001). 

Coffee beans are the primary source of caffeine. These beans are obtained from a variety of plants but can be broadly grouped into two classes arabica and robusta. Arabica is obtained from the species Coffea arabica and robusta from the species Cojfea canephora. Robusta, as the... 

Andrade P.B., Leitao R., Seabra R.M., Oliveria M.B. and Ferreira M.A. (1998) 3,4-Dimethoxycinnamic acid levels as a tool for differentiation of Coffea canephora var. robusta and C. arabica. Food Chem. 61 (4), 511-14. 

Courtois J.E., Percheron F. and Glomaud J.C. (1963) Recherches preliminaires sur les oligosaccharides et les polysaccharides de la graine du cafe vert Coffea canephora, var robusta). 1st Int. Coll. Chem. Coffee (Paris, 20-22.5.1963), publ. in Cafe, Cacao, The, 7, 231-6. 

Guyot B., Petnga E. and Vincent J.C. (1988a) Analyse qualitative d un cafe Coffea canepltora var. Robusta en fonction de la maturite. Cafe, Cacao, The 32, 127 39. 

Thaler H. (1970) Untersuchungen an Kaffee und Kaffee-ersatz. XIV. Polysaccharide der grunen Bohnen von Coffea canephora, var. robusta. Z. Lebensm. - Unters. Forsch. 143 (5), 342-8. 

Bucheli, P, Kanchanomai, C., Meyer, L, Pittet, A. (2000). Development of ochratoxin A during Robusta Coffea canephora) coffee cherry drying. Journal of Agricultural and Food Chemistry, 48, 1358-1362. 

Cagliani, L. R., Pellegrino, G., Giugno, G., Consonni, R. (2013). Quantification of Coffea arabica and Coffea canephora var. robusta in roasted and ground coffee blends. Talarda, 106, 169-173. 

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