Effect of brassin-like substance on the quality of early germinated arabica coffee bean (Coffea arabica L.)

Arabica coffee beans were monitored to evaluate the changes of chemical compositions during early germination period after soaking with brassin-like substance (BS). The experiment was designed as 4×5 factorial in completely randomized design (CRD) by soaking coffee seeds into BS at 4 different conce...

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Main Authors: Primluck Praphutphitthaya, Chantalak Tiyayon, Thaneeya Chetiyanukornkul, Tanachai Pankasemsuk
Format: Journal
Published: 2018
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http://cmuir.cmu.ac.th/jspui/handle/6653943832/55256
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Institution: Chiang Mai University
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spelling th-cmuir.6653943832-552562018-09-05T03:03:37Z Effect of brassin-like substance on the quality of early germinated arabica coffee bean (Coffea arabica L.) Primluck Praphutphitthaya Chantalak Tiyayon Thaneeya Chetiyanukornkul Tanachai Pankasemsuk Biochemistry, Genetics and Molecular Biology Immunology and Microbiology Arabica coffee beans were monitored to evaluate the changes of chemical compositions during early germination period after soaking with brassin-like substance (BS). The experiment was designed as 4×5 factorial in completely randomized design (CRD) by soaking coffee seeds into BS at 4 different concentrations (0 (control), 0.5, 1.0 and 2.0 mg/L), which considered as factor 1. Chemical compositions were determined at 5 germination times (before soaking, day 2, 4, 6 and 8 after soaking), which considered as factor 2. Three replications were made on each combination and each replication consisted of 100 coffee seeds. The results showed that chemical compositions and antioxidant activity were clearly effected by BS and germination time. Caffeine content significantly declined upon BS concentrations. Furthermore, the content also gradually decreased during early germination. Interestingly, soaking coffee seeds in 2.0 mg/L BS could enhanced the greatest amount of chlorogenic acid content within 4 days after soaking. The compound, however, sharply declined afterward. BS could decrease total phenolic compounds in germinated coffee seeds. BS applications at concentrations of 1.0 and 2.0 mg/L also showed greater antioxidant activity than those seeds applied by BS 0.5 mg/L and the control. Moreover, radical scavenging activity of coffee seed crude extracts also indicated that the activity tended to increase during early germination. 2018-09-05T02:53:43Z 2018-09-05T02:53:43Z 2016-01-01 Journal 23127791 18121837 2-s2.0-84994408817 https://www.scopus.com/inward/record.uri?partnerID=HzOxMe3b&scp=84994408817&origin=inward http://cmuir.cmu.ac.th/jspui/handle/6653943832/55256
institution Chiang Mai University
building Chiang Mai University Library
country Thailand
collection CMU Intellectual Repository
topic Biochemistry, Genetics and Molecular Biology
Immunology and Microbiology
spellingShingle Biochemistry, Genetics and Molecular Biology
Immunology and Microbiology
Primluck Praphutphitthaya
Chantalak Tiyayon
Thaneeya Chetiyanukornkul
Tanachai Pankasemsuk
Effect of brassin-like substance on the quality of early germinated arabica coffee bean (Coffea arabica L.)
description Arabica coffee beans were monitored to evaluate the changes of chemical compositions during early germination period after soaking with brassin-like substance (BS). The experiment was designed as 4×5 factorial in completely randomized design (CRD) by soaking coffee seeds into BS at 4 different concentrations (0 (control), 0.5, 1.0 and 2.0 mg/L), which considered as factor 1. Chemical compositions were determined at 5 germination times (before soaking, day 2, 4, 6 and 8 after soaking), which considered as factor 2. Three replications were made on each combination and each replication consisted of 100 coffee seeds. The results showed that chemical compositions and antioxidant activity were clearly effected by BS and germination time. Caffeine content significantly declined upon BS concentrations. Furthermore, the content also gradually decreased during early germination. Interestingly, soaking coffee seeds in 2.0 mg/L BS could enhanced the greatest amount of chlorogenic acid content within 4 days after soaking. The compound, however, sharply declined afterward. BS could decrease total phenolic compounds in germinated coffee seeds. BS applications at concentrations of 1.0 and 2.0 mg/L also showed greater antioxidant activity than those seeds applied by BS 0.5 mg/L and the control. Moreover, radical scavenging activity of coffee seed crude extracts also indicated that the activity tended to increase during early germination.
format Journal
author Primluck Praphutphitthaya
Chantalak Tiyayon
Thaneeya Chetiyanukornkul
Tanachai Pankasemsuk
author_facet Primluck Praphutphitthaya
Chantalak Tiyayon
Thaneeya Chetiyanukornkul
Tanachai Pankasemsuk
author_sort Primluck Praphutphitthaya
title Effect of brassin-like substance on the quality of early germinated arabica coffee bean (Coffea arabica L.)
title_short Effect of brassin-like substance on the quality of early germinated arabica coffee bean (Coffea arabica L.)
title_full Effect of brassin-like substance on the quality of early germinated arabica coffee bean (Coffea arabica L.)
title_fullStr Effect of brassin-like substance on the quality of early germinated arabica coffee bean (Coffea arabica L.)
title_full_unstemmed Effect of brassin-like substance on the quality of early germinated arabica coffee bean (Coffea arabica L.)
title_sort effect of brassin-like substance on the quality of early germinated arabica coffee bean (coffea arabica l.)
publishDate 2018
url https://www.scopus.com/inward/record.uri?partnerID=HzOxMe3b&scp=84994408817&origin=inward
http://cmuir.cmu.ac.th/jspui/handle/6653943832/55256
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