Coffee [2], Consumption and health implications

632 Pages·2019·10.413 MB·English

by  Farah, Adriana

Coffee
Consumption and Health Implications
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Coffee
Consumption and Health Implications
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8 Edited by
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9 Adriana Farah
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03 Universidade Federal do Rio de Janeiro, Brazil
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0. Email: [email protected]
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10. Print ISBN: 978-1-78801-497-7
doi: Two-volume set print ISBN: 978-1-78262-106-5
g | PDF ISBN: 978-1-78801-502-8
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c. EPUB ISBN: 978-1-78801-665-0
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ub A catalogue record for this book is available from the British Library
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ps:// © The Royal Society of Chemistry 2019
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2 Apart from fair dealing for the purposes of research for non-commercial purposes or for
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ar private study, criticism or review, as permitted under the Copyright, Designs and Patents
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an Act 1988 and the Copyright and Related Rights Regulations 2003, this publication may
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8 not be reproduced, stored or transmitted, in any form or by any means, without the prior
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on permission in writing of The Royal Society of Chemistry or the copyright owner, or in
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02 Preface
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10. Since coffee started its Journey from Africa through the world more than
doi: thousand years ago so much knowledge has evolved around it. The unveil-
g | ing of its chemical composition, the development of new agricultural and
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c. industrial technologies, the study of its physiological effects and so forth
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bs.r came to reveal coffee's enormous hidden potential both for flavor and
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n and health properties.
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9 These books are far from containing all that is known about coffee, which
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2 would be an impossible task, but they contains a good compilation of the
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ar most important technological and scientific data produced to date involv-
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an ing production, chemistry, quality and health implications. The handpicked
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28 authors are experienced scientists in their respective fields, with their post
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o graduate students, and industry/market professionals. I would like to take
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he the opportunity to thank all of them immensely for their precious contribu-
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bli tion to making good quality scientific and technical knowledge available to
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academics and the general public. We tried to deliver this complex knowl-
edge in a way that anyone can understand or at least have a good idea of the
coffee world.
Adriana Farah

Coffee: Consumption and Health Implications
Edited by Adriana Farah
© The Royal Society of Chemistry 2019
Published by the Royal Society of Chemistry, www.rsc.org
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02 Contents
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39/ Coffee: Production, Quality and Chemistry
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oi: Part I: Coffee Production
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sc. Chapter 1 Introduction to Coffee Plant and Genetics 3
bs.r Thiago Ferreira, Joel Shuler, Rubens Guimarães
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s:// and Adriana Farah
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n   1.1  Introduction   3
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19   1.2  The Genus Coffea   4
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y 2   1.3  Origin and Distribution of Subgenus  
ar Coffea in Africa   6
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Ja   1.4  The Coffee Plant   10
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2   1.4.1  Root System   10
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d o   1.4.2  Orthotropic and Plagiotropic Branches   12
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h   1.4.3  The Leaves   13
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ubli   1.4.4  Flowering   16
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  1.4.5  The Fruit   17
  Acknowledgements   22
   References   22
Chapter 2 Coffee Growing and Post-harvest Processing 26
Rubens José Guimarães, Flávio Meira Borém, Joel Shuler,
Adriana Farah and João Carlos Peres Romero
  2.1  Introduction   26
  2.2  Adaptation and Improvements of the Main  
Commercial Species   27

Coffee: Consumption and Health Implications
Edited by Adriana Farah
© The Royal Society of Chemistry 2019
Published by the Royal Society of Chemistry, www.rsc.org
vii
View Online
viii Contents
  2.3  The Basics of Coffee Plant Growth   28
  2.4  Coffee Plant Propagation Techniques   31
  2.5  Planting the Coffee Crop   39
  2.6  Crop Management   45
7   2.7  Coffee Cultivation in Agroforestry Systems   50
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P   2.8  Coffea arabica L. Prunings   51
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1   2.10.1  Identification of Signs and  
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9 Symptoms in Plants for Accurate  
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0.   2.10.2  Coffee Plant Pests   57
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oi:   2.10.3  Coffee Plant Diseases   60
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g |   2.10.4  Coffee Plant Nematodes   64
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c.   2.11  Coffee Harvesting: Manual Selective, Manual  
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s.r Stripping, and Mechanical   65
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pu   2.11.1  Manual Selective Harvest   66
ps://   2.11.2  Manual Strip Picking   66
htt   2.11.3  Mechanized Harvesting   66
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9 o   2.12  Coffee Post-harvest Processing   71
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0   2.12.1  Winnowing and Coffee Separation   71
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ary   2.12.2  The Dry Process Method – Natural  
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n Coffee   73
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8   2.12.3  The Wet Processing Method   76
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on   2.12.4  The Wet-hulled Method   79
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e   2.12.5  Animal Processing   79
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   References   83
Chapter 3 Breeding Strategies 89
Oliveiro Guerreiro-Filho and Mirian Perez Maluf
  3.1  Introduction: Coffea Species   89
  3.2  Biological Aspects of Coffea arabica and  
Coffea canephora   90
  3.3  Genetics Aspects Associated with Fruit  
Development and Cup Quality   91
  3.4  The Importance of Germoplasm Collections   92
  3.4.1  Natural Genetic Variability of Coffee  
Fruits and Seeds   93
  3.4.2  Use of Natural Genetic Resources in  
Breeding for Quality   93
  3.4.3  Naturally Caffeine-free Mutant – a  
Success Case of Wild-type Resource Use   95
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Contents ix
  3.4.4  Selection of High-Oil Plants   95
  3.4.5  Genetic Diversity for Fat Components   96
   References   97
7 Chapter 4 Coffee Plant Biochemistry 100
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9   4.4  Biosynthesis and Catabolism of Caffeine   109
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03   4.4.1  The De Novo Biosynthetic Pathway  
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ps://   4.4.5  Occurrence of Caffeine in Coffea Plants   122
htt   4.4.6  Physiological Aspects of Caffeine  
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n of Trigonelline   130
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8   4.5.2  Pyridine Nucleotide Cycle for Nicotinic  
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bli from NaMN   133
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Nicotinic Acid   134
  4.5.5  Metabolism of Trigonelline in Coffea  
Plants   134
  4.5.6  Occurrence of Trigonelline in Coffea  
Plants   135
  4.5.7  Physiological Aspects of Trigonelline  
Metabolism in Coffea Plants   135
  4.5.8  In Planta Function of Trigonelline in  
Coffea Plants   139
  4.6  Biosynthesis of Chlorogenic Acids   139
  4.6.1  Biosynthetic Pathways of Chlorogenic  
Acids   141
  4.6.2  Enzymes Involved in the Caffeoylquinic  
Acids Biosynthesis in Coffea Plants   143
  4.6.3  Shikimic Acid Pathway in Plants   145
  4.6.4  Metabolism of Chlorogenic Acids in  
Coffea Plants   147
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x Contents
  4.6.5 O  ccurrence of Chlorogenic Acids in  
Coffea Plants   147
  4.6.6  Physiological Aspects of Chlorogenic  
Acid Biosynthesis in Coffea Plants   150
7   4.6.7  In Planta Function of Chlorogenic  
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9 Chapter 5 Mineral Nutrition and Fertilization 163
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03 H. E. P. Martinez, J. C. L. Neves, V. H. Alvarez V.
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g |   5.1  Introduction   163
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c.   5.2  Nutrient Accumulation and Exportation   164
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s.r   5.3  Dynamic of Mineral Accumulation in  
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pu Flowers and Fruits   167
ps://   5.4  Macronutrients, Micronutrients, and  
htt Beneficial and Toxic Elements: Their  
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ary   5.4.1  Nitrogen, Phosphorus, and Potassium   170
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e   5.4.5  Aluminum   177
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bli   5.5  Diagnosis of Nutritional Status   178
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P   5.5.1  Visual Diagnosis   179
  5.5.2  Diagnosis Based on Tissue Analysis   179
  5.6  Soil Requirements for Coffee Plant   191
  5.6.1  Physical Characteristics   191
  5.6.2  Chemical Characteristics   192
  5.7  Liming   194
  5.8  Gypsum Use   195
  5.9  Fertilization   196
  5.9.1  Crop Settlement   196
  5.9.2  Crop Formation   196
  5.9.3  Crop Production   197
  5.9.4  Fertilization with Micronutrients   197
  References   199
Chapter 6 Coffee Grading and Marketing 202
Carlos Henrique Jorge Brando
  6.1  Introduction   202
  6.2  Cleaning   203