Quantitative comparison of three main metabolites in leaves of Coffea accessions by UPLC-MS/MS
Sign Up to like & getrecommendations! Published in 2020 at "European Food Research and Technology"
DOI: 10.1007/s00217-020-03631-8
Abstract: The wild diversity of the Coffea genus is large, which is valuable for coffee plant breeding programs intended to obtain higher sensory quality varieties; but a biochemical characterization of accessions, already available in coffee germplasm… read more here.
Keywords: quality; three main; comparison three; coffee leaves ... See more keywords
Kinetic and thermodynamic parameters in biodiesel oxidation reaction in the presence of coffee leaves and sage extracts
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DOI: 10.1016/j.seta.2018.06.008
Abstract: Abstract The biodiesel obtained from soybean oil consists mainly of esters of unsaturated fatty acids which gives it low oxidative stability. In order to inhibit the oxidative reactions, extracts of arabica coffee leaves and sage… read more here.
Keywords: thermodynamic parameters; parameters biodiesel; kinetic thermodynamic; coffee leaves ... See more keywords
A review on coffee leaves: Phytochemicals, bioactivities and applications
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DOI: 10.1080/10408398.2018.1546667
Abstract: Abstract Coffee leaves have a long history for use as ethnomedicine and tea beverage by locals from countries where coffee plants grow. Recently, attentions have been paid to their health benefits to human beings because… read more here.
Keywords: review coffee; leaves phytochemicals; coffee leaves; processing methods ... See more keywords
A Low Computational Cost Deep Learning Approach for Localization and Classification of Diseases and Pests in Coffee Leaves
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DOI: 10.1109/access.2025.3562832
Abstract: Coffee cultivation is of extreme economic importance in many regions of the world, but productivity is hampered by the various diseases and pests that affect the leaves of the plants, damaging both the quality and… read more here.
Keywords: classification; coffee; diseases pests; coffee leaves ... See more keywords
Unveiling the Impact of Infrared Drying on the Quality of Coffee Leaves: A Comprehensive Analysis of Physicochemical Indices, Antioxidant Potential, Maillard Reaction Products, and Aroma Profile.
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DOI: 10.1111/1750-3841.70400
Abstract: Coffee leaves, known for their health-promoting phytochemicals, have emerged as a potential functional tea ingredient. However, the effect of infrared drying (IFD) on its properties and sensory quality remains unexplored, limiting its industrial utilization. This… read more here.
Keywords: coffee; maillard reaction; reaction products; tea ... See more keywords
Characterization of Extracts of Coffee Leaves (Coffea arabica L.) by Spectroscopic and Chromatographic/Spectrometric Techniques
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DOI: 10.3390/foods11162495
Abstract: Coffea arabica L. leaves represent a viable alternative to the canonical matrices used for preparation of beverages, such as tea leaves and grounded coffee beans. Coffee leaves infusions are rich in antioxidant phenolic compounds and… read more here.
Keywords: extracts coffee; characterization extracts; coffea arabica; coffee leaves ... See more keywords
Suppressive Effect of Coffee Leaves on Lipid Digestion and Absorption In Vitro
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DOI: 10.3390/foods13152445
Abstract: Background: Coffee leaves are a major source of bioactive components and are used as ethnomedicine. However, despite their traditional medicinal use, information about their effects on antihyperlipidemia remains limited. Methods: The aims of this study… read more here.
Keywords: coffee; coffee leaves; absorption; lipid digestion ... See more keywords