Decaf and the Steeplechase Towards Decaffito—the Coffee from Caffeine-Free Arabica Plants

@article{Mazzafera2009DecafAT,
  title={Decaf and the Steeplechase Towards Decaffito—the Coffee from Caffeine-Free Arabica Plants},
  author={Paulo Mazzafera and Thomas W. Baumann and Milton Massao Shimizu and Maria Bernadete Silvarolla},
  journal={Tropical Plant Biology},
  year={2009},
  volume={2},
  pages={63-76}
}
Unquestionably, the popularity of the coffee beverage relies on its alerting attribute caffeine. However, susceptibilities to this purine alkaloid, quite frequently associated with health concerns, encouraged a significant market for decaffeinated coffee. The beans of Coffea arabica render the best beverage and a decaffeinated coffee has to preserve the desired organoleptic characteristics of this species. Consequently, besides technical removal of caffeine, the endeavors to attain a… 
View on Springer
25 Citations
Background Citations
8

25 Citations

Citation Type

Citation Type

Guarana: revisiting a highly caffeinated plant from the Amazon.
Which is the by-product: caffeine or decaf coffee?
TLDR
While much attention has been paid on decaffeinated (decaf) coffee, perhaps natural caffeine has become more important and the by-product may now be decaf coffee.
The absence of the caffeine synthase gene is involved in the naturally decaffeinated status of Coffea humblotiana, a wild species from Comoro archipelago
TLDR
The 422-Mb chromosome-level assembly of the Coffea humblotiana genome, a wild and endangered, naturally caffeine-free, species from the Comoro archipelago, revealed an extensive genome conservation, despite an estimated 11 million years of divergence and a broad diversity of genome sizes within the Coffeea genus.
Biochemical compounds of Arabica coffee (Coffea arabica L.) varieties grown in northwestern highlands of Ethiopia
TLDR
The results depicted the presence of significant variations for trigonelline, chlorogenic acid, and caffeine contents of beans of coffee varieties grown at a different location, with Merdacheriko variety having high beverage quality compared to other coffee varieties.
Decaffeination—Process and Quality
Life cycle assessment of supercritical CO 2 extraction of caffeine from coffee beans
Coffee Constituents
Coffee has been for decades the most commercialized food product and most widely consumed beverage in the world. Since the opening of the first coffee house in Mecca at the end of the fifteenth…
Supercritical Carbon Dioxide Decaffeination Process: a Life Cycle Assessment Study
This work aimed at evaluating the environmental performances of a coffee decaffeination process driven by carbon dioxide at supercritical conditions, using a Life Cycle Assessment approach (LCA). In…
Determination of phthalic acid esters and di(2-ethylhexyl) adipate in coffee obtained from capsules
Biosynthesis and Catabolism of Purine Alkaloids
...
...

References

SHOWING 1-10 OF 185 REFERENCES
Plant biochemistry: A naturally decaffeinated arabica coffee
TLDR
A naturally decaffeinated Coffea arabica plant from Ethiopia is discovered, a species normally recognized for the high quality of its beans, and it should be possible to transfer this trait to commercial varieties of arabicas coffee plants by intraspecific hybridization.
Producing decaffeinated coffee plants
TLDR
The construction of transgenic coffee plants are described in which expression of the gene encoding theobromine synthase (CaMXMT1) is repressed by RNA interference (RNAi), indicating that it should be feasible to produce coffee beans that are intrinsically deficient in caffeine.
Caffeine, trigonelline, chlorogenic acids and sucrose diversity in wild Coffea arabica L. and C. Canephora P. accessions
Diversity in bean Caffeine content among wild Coffea species: Evidence of a discontinuous distribution
Compartmentation of caffeine and related purine alkaloids depends exclusively on the physical chemistry of their vacuolar complex formation with chlorogenic acids
Inheritance of caffeine and heteroside contents in an interspecific cross between a cultivated coffee species Coffea liberica var dewevrei and a wild species caffeine-free C. pseudozanguebariae
TLDR
This work has investigated the inheritance of the caffeine and heteroside contents in the first and second generations of an interspecific cross between C. pseudozanguebariae and C. liberica var.
Caffeine and resistance of coffee to the berry borer Hypothenemus hampei (Coleoptera: Scolytidae).
TLDR
Results indicate that H. hampei has evolved an adaptation to handle the toxic effects of caffeine, and that the attractiveness to insects was not related to the caffeine content of mature fruits.
The economic value of coffee (Coffea arabica) genetic resources
Biosynthesis and Metabolism of Caffeine and Related Purine Alkaloids in Plants
Biosynthesis and catabolism of caffeine in low-caffeine-containing species of Coffea.
TLDR
The results indicate that the low caffeine accumulation in C. bengalensis is a consequence of a slow rate of caffeine biosynthesis, whereas rapid degradation of caffeine also contributes to the low endogenous caffeine pool in C., eugenioides.
...
...