Low caffeine coffee
About: Low caffeine coffee is a(n) research topic. Over the lifetime, 8 publication(s) have been published within this topic receiving 25 citation(s).
16 Jun 2009-Food Reviews International
TL;DR: This review is mainly focused on caffeine and its health effects; information on decaffeination processes; latest developments in the understanding of caffeine pathway and development of genetically engineered coffee with low caffeine.
Abstract: Caffeine is a bioactive compound present in coffee. The physiological effects of caffeine on human and animal models are well documented, and this has led the coffee industry to develop an artificially decaffeinated coffee based on solvent extraction process. An alternative to this approach would be to identify naturally occurring low caffeine lines, breeding for low caffeine coffee trait or to generate transgenic coffee with regulated caffeine pathway. This review is mainly focused on caffeine and its health effects; information on decaffeination processes; latest developments in the understanding of caffeine pathway and development of genetically engineered coffee with low caffeine.
TL;DR: In this article, the authors assessed the antioxidant activity of Robusta green coffee after going through decaffeination by using tofu waste and found that the highest antioxidant activity (176061) was in the treatment of 90% waste concentration and 9 hours of decaffination time.
Abstract: Robusta is the most widely cultivated coffee in Indonesia (90% of the total Indonesian coffee production) Antioxidant activity and polyphenol content of Robusta coffee is higher than Arabica coffee or the other plants One of the efforts, for coffee market expansion is product diversification through decaffeination of coffee Decaffeination is one of process to reduce caffeine content Decaffeinated coffee (decaff coffee) began to become public demand In addition to its more delicious taste, low caffeine coffee is beneficial for health because it is safer to eat Coffee decaffeination can utilize organic solvents that contain proteases Tofu waste was one of protease sources So that, tofu waste had potential as solvent in decaffeination The objective of the study was to assess the antioxidant activity of Robusta green coffee after going through decaffeination by using tofu waste The study was used Factorial Completely Randomized Design, ie concentration of tofu waste (30%,60%, 90%) and length of immersion (3, 6, 9 hours) Robusta green coffee antioxidant activity was examined by using DPPH method The results showed that the highest antioxidant activity ( 176061) was in the treatment of 90% waste concentration and 9 hours of decaffeination time In conclusion, the greater the concentration and the longer the decaffeination resulted in the higher antioxidant activity This study provides information about coffee processing methods that can produce coffee with the best quality So, It can increasing the value of domestic coffee products especially in the global market and utilizing tofu liquid waste to be more malleable
TL;DR: C36 a high yielding clone, has relatively low caffeine content, hence it is a suitable clone that could be included in any breeding programme for low caffeine coffee in Nigeria.
Abstract: A study was carried out to characterise thirty-seven Coffea canephora clones using three biochemical characteristics, namely caffeine, phenol and protein contents. The phenol and caffeine contents were determined by gravimetric method, while protein was assessed by polyacrylamide gel electrophoresis (PAGE) of floral bud. The clones were planted using the Fisher blocks, in which five plants of each clone were established in contiguous rows, with three replicates. Data collected were analysed using analysis of variance and means separated using Duncan’s Multiple Range Test. Caffeine content among the clones ranged from 1.1% to 1.5% on dry matter basis (dmb). C36 a high yielding clone, has relatively low caffeine content, hence it is a suitable clone that could be included in any breeding programme for low caffeine coffee in Nigeria. All the Niaollou (M) clones had high caffeine content. Phenol content in the berry pulp of the clones ranged from 2.6% to 15.6%. Averaged over clones, phenol content of berry pulp (9.5 %), was significantly (p C. canephora clones observed provides further information on the existing genetic diversity of the coffee clones in addition to that provided by agro-botanical characters.
18 Jan 2016
TL;DR: In this paper, a low-caffeine coffee with a large amount of effective components of raw coffee beans prepared by low-temperature extraction, and capsule coffee comprising the same effective components contained in raw beans are not destroyed and a small amount of caffeine is included.
Abstract: The present invention relates to low-caffeine coffee with a large amount of effective components of raw coffee beans prepared by low temperature extraction, and capsule coffee comprising the same Effective components contained in raw coffee beans are not destroyed and a small amount of caffeine is included, since a coffee bean extract is obtained by using low temperature extraction without thermally processing (roasting) coffee beans at high temperatures Thus, a user consumes less caffeine and can consume a large amount of effective components beneficial to the human body even if the user drinks a small amount of the low-caffeine coffee The coffee bean extract according to the present invention is obtained by using low temperature extraction without using a high temperature roasting method, and is extracted using a solvent with excellent elution efficiency of the effective components, thereby having low loss of the effective components such as chlorogenic acid, protein, and the like, and containing low caffeine content Therefore, the coffee bean extract is effective for health and weight loss of modern people by reducing the intake amount of caffeine while allowing a large quantity of chlorogenic acid to be consumed with a small instake quantity In particular, the capsule coffee obtained by encapsulating the coffee bean extract according to the present invention can prevent acidification, and thus has excellent long-term storability and enables the user to easily enjoy the coffee at home, in an office, etc
24 Aug 2017
TL;DR: In this paper, a low-caffeine coffee beverage with a favorable balance of bitterness and sharpness peculiar to coffee is presented, and the content ratio of quercetin glycoside to caffeine is adjusted to a predetermined value or higher.
Abstract: PROBLEM TO BE SOLVED: To provide a low-caffeine coffee beverage having a favorable balance of bitterness and sharpness peculiar to coffee.SOLUTION: A coffee beverage in which the caffeine content and the quercetin glycoside content are adjusted within predetermined ranges, and the content ratio of caffeine and quercetin glycoside (quercetin glycoside content/caffeine content) is adjusted to a predetermined value or higher is provided. Particularly, the caffeine content is 0-0.04 mass%, preferably 0-0.033 mass%, and the quercetin glycoside content is 0.005-0.2 mass%, preferably 0.02-0.2 mass% in the coffee beverage. The content ratio of quercetin glycoside to caffeine may be 1.52 or more in the coffee beverage. Further, the coffee beverage may comprise chlorogenic acid, and the chlorogenic acid content may be 0.01-0.1 mass%. Preferably, the content ratio of caffeine and chlorogenic acid is 0.25 or more in the coffee beverage. Desirably, the coffee beverage has a beverage pH of 4-7.SELECTED DRAWING: None
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