Characterisation of AC1: a naturally decaffeinated coffee
We compared the biochemical characteristics of the beans of a naturally decaffeinated Arabica coffee (AC1) discovered in 2004 with those of the widely grown Brazilian Arabica cultivar "Mundo Novo" (MN). Although we observed differences during fruit development, the contents of amino acids,...
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Instituto Agronômico de Campinas
2012-01-01
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doaj-ac943307650b4ded82e979d99c09d9aa2020-11-24T22:03:53ZengInstituto Agronômico de CampinasBragantia1678-44992012-01-0171214315410.1590/S0006-87052012000200001S0006-87052012000200001Characterisation of AC1: a naturally decaffeinated coffeeLuciana Benjamim Benatti0Maria Bernadete Silvarolla1Paulo Mazzafera2Universidade Estadual de CampinasInstituto AgronômicoUniversidade Estadual de CampinasWe compared the biochemical characteristics of the beans of a naturally decaffeinated Arabica coffee (AC1) discovered in 2004 with those of the widely grown Brazilian Arabica cultivar "Mundo Novo" (MN). Although we observed differences during fruit development, the contents of amino acids, organic acids, chlorogenic acids, soluble sugars and trigonelline were similar in the ripe fruits of AC1 and MN. AC1 beans accumulated theobromine, and caffeine was almost entirely absent. Tests on the supply of [2-14C] adenine and enzymatic analysis of theobromine synthase and caffeine synthase in the endosperm of AC1 confirmed that, as in the leaves, caffeine synthesis is blocked during the methylation of theobromine to caffeine. The quality of the final coffee beverage obtained from AC1 was similar to that of MN.http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0006-87052012000200001&lng=en&tlng=enCoffea arabicacafeínadescafeinadoqualidade de bebida |
collection |
DOAJ |
language |
English |
format |
Article |
sources |
DOAJ |
author |
Luciana Benjamim Benatti Maria Bernadete Silvarolla Paulo Mazzafera |
spellingShingle |
Luciana Benjamim Benatti Maria Bernadete Silvarolla Paulo Mazzafera Characterisation of AC1: a naturally decaffeinated coffee Bragantia Coffea arabica cafeína descafeinado qualidade de bebida |
author_facet |
Luciana Benjamim Benatti Maria Bernadete Silvarolla Paulo Mazzafera |
author_sort |
Luciana Benjamim Benatti |
title |
Characterisation of AC1: a naturally decaffeinated coffee |
title_short |
Characterisation of AC1: a naturally decaffeinated coffee |
title_full |
Characterisation of AC1: a naturally decaffeinated coffee |
title_fullStr |
Characterisation of AC1: a naturally decaffeinated coffee |
title_full_unstemmed |
Characterisation of AC1: a naturally decaffeinated coffee |
title_sort |
characterisation of ac1: a naturally decaffeinated coffee |
publisher |
Instituto Agronômico de Campinas |
series |
Bragantia |
issn |
1678-4499 |
publishDate |
2012-01-01 |
description |
We compared the biochemical characteristics of the beans of a naturally decaffeinated Arabica coffee (AC1) discovered in 2004 with those of the widely grown Brazilian Arabica cultivar "Mundo Novo" (MN). Although we observed differences during fruit development, the contents of amino acids, organic acids, chlorogenic acids, soluble sugars and trigonelline were similar in the ripe fruits of AC1 and MN. AC1 beans accumulated theobromine, and caffeine was almost entirely absent. Tests on the supply of [2-14C] adenine and enzymatic analysis of theobromine synthase and caffeine synthase in the endosperm of AC1 confirmed that, as in the leaves, caffeine synthesis is blocked during the methylation of theobromine to caffeine. The quality of the final coffee beverage obtained from AC1 was similar to that of MN. |
topic |
Coffea arabica cafeína descafeinado qualidade de bebida |
url |
http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0006-87052012000200001&lng=en&tlng=en |
work_keys_str_mv |
AT lucianabenjamimbenatti characterisationofac1anaturallydecaffeinatedcoffee AT mariabernadetesilvarolla characterisationofac1anaturallydecaffeinatedcoffee AT paulomazzafera characterisationofac1anaturallydecaffeinatedcoffee |
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