EFSA
ecomole
vscht
  2. Robusta coffee (as plant) // Coffea canephora Pierre ex A.Froehner // Coffea robusta L.Liden

Robusta coffee (as plant) // Coffea canephora Pierre ex A.Froehner // Coffea robusta L.Liden

Family:
Rubiaceae
Approval state:
Approved
Number of articles retrieved:
2151
Number of processed references:
5
Compositions
#1: Furfural in roasted fruit blend #2: daidzein in fruit blends #3: formononetin in fruit blends #4: genistein in fruit blends #5: trigonelline in fruit #6: caffeine in fruit #7: norharman in seeds - quantitative (microgram/30 ml) #8: harman in seeds - quantitative (microgram/30 ml) #9: caffeine in fruit blends #10: trigonelline in fruit blends
Endpoint Studies
Genotoxicity
Composition #1: Chambel, P., Oliveira, M. B., Andrade, P. B., Seabra, R. M., Ferreira, M. A. Development of an HPLC/diode-array detector method for simultaneous determination of 5-HMF, furfural, 5-O-caffeoylquinic acid and caffeine in coffee. journal of liquid chromatography & related technologies, 1997, vol. 20, no. 18, p. 2949–2957. .
Composition #2: Alves, R.C., Almeida, I.M.C., Casal, S., Oliveira, M.B.P.P. Isoflavones in coffee: influence of species, roast degree, and brewing method. journal of agricultural and food chemistry, 2010, vol. 58, no. 5, p. 3002–3007. DOI: 10.1021/jf9039205. [DOI link]
Composition #3: Alves, R.C., Almeida, I.M.C., Casal, S., Oliveira, M.B.P.P. Isoflavones in coffee: influence of species, roast degree, and brewing method. journal of agricultural and food chemistry, 2010, vol. 58, no. 5, p. 3002–3007. DOI: 10.1021/jf9039205. [DOI link]
Composition #4: Alves, R.C., Almeida, I.M.C., Casal, S., Oliveira, M.B.P.P. Isoflavones in coffee: influence of species, roast degree, and brewing method. journal of agricultural and food chemistry, 2010, vol. 58, no. 5, p. 3002–3007. DOI: 10.1021/jf9039205. [DOI link]
Composition #5: Koshiro, Yukiko., Zheng, Xin-Qiang., Wang, Ming-Li., Nagai, Chifumi., Ashihara, Hiroshi. Changes in content and biosynthetic activity of caffeine and trigonelline during growth and ripening of Coffea arabica and Coffea canephora fruits . plant science, 2006, vol. 171, no. 2, p. 242–250. DOI: 10.1016/j.plantsci.2006.03.017. [DOI link]
Composition #6: Koshiro, Yukiko., Zheng, Xin-Qiang., Wang, Ming-Li., Nagai, Chifumi., Ashihara, Hiroshi. Changes in content and biosynthetic activity of caffeine and trigonelline during growth and ripening of Coffea arabica and Coffea canephora fruits . plant science, 2006, vol. 171, no. 2, p. 242–250. DOI: 10.1016/j.plantsci.2006.03.017. [DOI link]
Composition #7: Alves, Rita C., Casal, Susana., Oliveira, Beatriz P. P. Factors influencing the norharman and harman contents in espresso coffee. journal of agricultural and food chemistry, 2007, vol. 55, no. 5, p. 1832–1838. DOI: 10.1021/jf063128u. [DOI link]
Composition #8: Alves, Rita C., Casal, Susana., Oliveira, Beatriz P. P. Factors influencing the norharman and harman contents in espresso coffee. journal of agricultural and food chemistry, 2007, vol. 55, no. 5, p. 1832–1838. DOI: 10.1021/jf063128u. [DOI link]
Composition #9: Caprioli, Giovanni., Cortese, Manuela., Maggi, Filippo., Minnetti, Caterina., Odello, Luigi., Sagratini, Gianni., Vittori, Sauro. Quantification of caffeine, trigonelline and nicotinic acid in espresso coffee: the influence of espresso machines and coffee cultivars . international journal of food sciences and nutrition, 2014, vol. 65, no. 4, p. 465–469. DOI: 10.3109/09637486.2013.873890. [DOI link]
Composition #10: Caprioli, Giovanni., Cortese, Manuela., Maggi, Filippo., Minnetti, Caterina., Odello, Luigi., Sagratini, Gianni., Vittori, Sauro. Quantification of caffeine, trigonelline and nicotinic acid in espresso coffee: the influence of espresso machines and coffee cultivars . international journal of food sciences and nutrition, 2014, vol. 65, no. 4, p. 465–469. DOI: 10.3109/09637486.2013.873890. [DOI link]