Coffee seed

Caffeine is the alkaloid that made coffee fruit and seed so much desired. Caffeine is probably also part of the defense system of the coffee seed, since caffeine has been recognized as an antifungal,149 a selective phytotoxin,150 and a chemosterilant toward certain insects.151... 

Practically all the coffee planted commercially comes from seed, except in the rather limited Robusta-growing region of Java where grafted plants are used. Coffee seeds are planted in seedbeds and are treated in about the same way all over the tropics. The mature and apparently healthy fruits are selected and the seeds are pressed out, washed and dried in the shade, and planted rather soon, because coffee seed viability is lost within a comparatively short while. Handled in this manner, the chances are lessened that coffee diseases will be carried by seeds. However, it has been proved experimentally that infected plants can be produced from seeds contaminated with both the coffee Colletotrichum and the coffee Cercospora from either field material or artificial inoculation. This contamination is probably not uncommon in plantation practice and thus far it is not of extreme importance. The Hemileia rust is probably not carried on the seed (93). The American leaf spot is not carried on seed (97). 

Kola Cola nitida and Cola acuminata) is endemic of the African rain forest. It shows stimulating properties attributable tp caffeine and theobromine present at high concentrations. Ethiopia is known for the largest variety of coffee seeds (of Coffea spp.) from an extremely varying micro-habitat, and spices. 

Methoxy-3,5- Cojfea spp. (coffee seed) (Rubiaceae) OD-R (earthy)... 

Furfuryl mercaptan (= Furanmethanthiol) (furan thiol) Coffea spp. (coffee seed) (Rubiaceae) [from roasted coffee] identified by Hermann Staudinger (Germany, Nobel Prize, Chemistry, 1953, polyisoprenoids coined term macromolecule ) OD-R (coffee odour)... 

Pectolytic enzymes are also involved in natural fermentation processes. The coffee seeds (coffee beans) are directly surrounded by the so-called seed coat or silver skin, followed by the endocarp (hull), the mesocarp (mucilage layer) and the exocarp (skin). One of these envelopes, the mesocarp, consists of 30% pectic substances. 

The bacteria involved in the process of fermenting the parchment coatings of coffee seeds are similar to those of the fermentation which goes on in flax retting. 

Castor Cocoa butter Coconut Coffee Seed Corn... 

Plants produce various pyridine alkaloids derived from nicotinic acid. Trigonelline, the major component in coffee seeds, and ricinine, the toxic alkaloid produced by Ricinus communis, are formed from nicotinic acid originating from the NAD catabolism [20, 25, 26], Quinolinic acid was found to be an efficient precursor in the biosynthesis of nicotine [27]. 

Com flour Coffee seeds Brown coal Bone meal... 

In Experiment [IIB], the alkaloid caffeine was obtained from tea. This compound is a very unusual example of a purine ring system in a secondary metabolite. The ecological significance of the presence of caffeine in both tea and coffee seeds has been established and it has been shown that caffeine acts against both predators and competitors. 

C. arabica originated from Ethiopia, where the fruits were first used as food by nomads. Roasted coffee seeds ( beans ) were brewed in Arabia around AD 1000 to prepare a drink called qahwah , and it was introduced into Europe as kahveh after AD 1600 coffee and coffee houses became soon popular in Europe. Johann Sebastian Bach s Coffee Cantata (BMV 211), which he composed for a text written by Picander in the beginning of the eighteenth century, reflects this growing popularity as well as the controversy on the assumed dangerous health effects of coffee at that time. 

Coffee (seed) Coffea arabica Arabia, S. America, Africa... 

Many diterpenoid alcohols are cyclic compounds occurring as free substances, but also as fatty acid esters or glycosides. The toxicity of latex of many plant species from the spurge family (Euphorbiaceae) is caused by the presence of phorbol esters such as 13-acetyl-12-myristoyl-phorbol. Cafestol, kahweol (8-25) and related diterpenoids (16-O-methylcafestol, 16-0-methylkahweol and other compounds) are found in green coffee Coffea spp., Rubiaceae) beans (mainly esterified to fatty acids at the C-16 or C-17 position) and unfiltered coffee prepared from roasted coffee seeds, such as Turkish coffee. Kahweol is specific to C. arabica coffee, where it occurs in concentrations of about 5890 mg/kg of fresh weight and 5200 mg/kg in the endosperm and perisperm, respectively, while 16-O-methylcafestol occurs only in robusta coffee (C. canephora). The amount of cafestol in C. arabica is about... 

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