| [1] |
Freitas VV, Borges LLR, Vidigal MCTR, dos Santos MH, Stringheta PC. 2024. Coffee: a comprehensive overview of origin, market, and the quality process. |
| [2] |
Vezzulli F. 2023. Multifactorial traceability and characterization of specialty and high-quality coffee. Doctoral thesis. Università Cattolica del Sacro Cuore, Milan, Italy |
| [3] |
Ofori M. 2025. Charting new export frontiers: is coffee the next big export under the president's plan. The Business & Financial Times. https://thebftonline.com/2025/02/18/charting-new-export-frontiers-is-coffee-the-next-big-export-under-the-presidents-plan/ |
| [4] |
Pancsira J. 2022. International coffee trade: a literature review. |
| [5] |
Habibulah, Wibowo RP, Ayu SF. 2023. Analysis of Indonesian coffee export demand in the United States using the aids model. |
| [6] |
de Melo Pereira GV, de Carvalho Neto DP, Magalhães Júnior AI, do Prado FG, Pagnoncelli MGB, et al. 2020. Chemical composition and health properties of coffee and coffee by-products. |
| [7] |
Jeszka-Skowron M, Zgoła-Grześkowiak A, Grześkowiak T. 2015. Analytical methods applied for the characterization and the determination of bioactive compounds in coffee. |
| [8] |
Caracostea LM, Sîrbu R, Buşuricu F. 2021. Determination of caffeine content in Arabica and Robusta green coffee of Indian origin. |
| [9] |
Jung S, Gu S, Lee SH, Jeong Y. 2021. Effect of roasting degree on the antioxidant properties of espresso and drip coffee extracted from Coffea arabica cv. Java. |
| [10] |
Bolka M, Emire S. 2020. Effects of coffee roasting technologies on cup quality and bioactive compounds of specialty coffee beans. |
| [11] |
Samoggia A, Riedel B. 2019. Consumers' perceptions of coffee health benefits and motives for coffee consumption and purchasing. |
| [12] |
Ciaramelli C, Palmioli A, Airoldi C. 2019. Coffee variety, origin and extraction procedure: implications for coffee beneficial effects on human health. |
| [13] |
Budryn G, Nebesny E. 2008. Antioxidant properties of Arabica and Robusta coffee extracts prepared under different conditions. Deutsche Lebensmittel-Rundschau 104:69−78 |
| [14] |
Vezzulli F, Rocchetti G, Lambri M, Lucini L. 2022. Metabolomics combined with sensory analysis reveals the impact of different extraction methods on coffee beverages from Coffea arabica and Coffea canephora var. robusta. |
| [15] |
Akpertey A, Anim-Kwapong E, Adu-Gyamfi PKK, Ofori A. 2022. Genetic variability for vigor and yield of robusta coffee (Coffea canephora) clones in Ghana. |
| [16] |
Akpertey A, Padi FK, Meinhardt L, Zhang D. 2021. Effectiveness of single nucleotide polymorphism markers in genotyping germplasm collections of Coffea canephora Using KASP assay. |
| [17] |
Enyan F, Banful B, Kumah P. 2013. Physical and organoleptic qualities of coffee bean under different drying methods and depths of drying in a tropical environment. International Research Journal of Plant Science 4:280−287 |
| [18] |
Lowor ST, Amoah FM, Opoku-Ameyaw K. 2007. Drying process and Ghanaian green coffee quality crude protein, PH and caffeine levels. African Journal of Agricultural Research 2:698−699 |
| [19] |
Kwesi Saalia F, Mankanta C, Budu A, Essilfie G. 2013. Knowledge and consumption patterns of coffee creamers in Accra, Ghana. |
| [20] |
Gyedu-Akoto E, Opoku SY, Ofosu-Agyei E. 2019. Proximate, mineral composition and sensory evaluation of coffee and kola flavoured biscuits. |
| [21] |
Gyedu-Akoto E, Kumi Asare E, Opoku SY, Dadzie AM, Ofosu-Agyei E. 2021. Effects of roasted coffee on the chemical, microbiological and sensory qualities of fermented cocoa and cashew juices. |
| [22] |
Boadu VG, Teye E, Lamptey FP, Amuah CLY, Sam-Amoah LK. 2024. Novel authentication of African geographical coffee types (bean, roasted, powdered) by handheld NIR spectroscopic method. |
| [23] |
Osei ED, Afedzi AEK, Amotoe-Bondzie A, Ivanišová E, Encina-Zelada CR, et al. 2025. Nutritional and bioactive characterization of Amaranthaceae seeds from Peru, Slovakia, and Poland: a comparative study. |
| [24] |
Singleton VL, Rossi Jr JA. 1965. Colorimetry of total phenolics with phosphomolybdic-phosphotungstic acid reagents. |
| [25] |
Willett WC. 2002. Balancing life-style and genomics research for disease prevention. |
| [26] |
Jain R, Rao B, Tare AB. 2017. Comparative analysis of the spectrophotometry based total phenolic acid estimation methods. |
| [27] |
Sánchez-Moreno C, Larrauri JA, Saura-Calixto F. 1998. A procedure to measure the antiradical efficiency of polyphenols. |
| [28] |
International Organization for Standardization (ISO). 2016. Animal and vegetable fats and oils − determination of tocopherol and tocotrienol contents by high-performance liquid chromatography. ISO 9936:2016. ISO, Geneva, Switzerland. https://cdn.standards.iteh.ai/samples/69595/66480240eb72444598863aa2dcef39d3/ISO-9936-2016.pdf |
| [29] |
Ivanišová E, Horňák M, Čech M, Harangozo Ľ, Kačániová M, et al. 2023. Polyphenol content, mineral compounds composition, antimicrobial and antioxidant activities of selected medicinal herbs from Slovak republic. |
| [30] |
Iaccheri E, Laghi L, Cevoli C, Berardinelli A, Ragni L, et al. 2015. Different analytical approaches for the study of water features in green and roasted coffee beans. |
| [31] |
Norazlin A, Muhammad-Adib A, Roohinejad S, Koubaa M, et al. 2023. Antioxidant and antimicrobial activity of green and roasted coffee beans onhuman oral pathogens. |
| [32] |
Rohaya S, Anwar SH, Amhar AB, Sutriana A, Muzaifa M. 2023. Antioxidant activity and physicochemical composition of coffee pulp obtained from three coffee varieties in Aceh, Indonesia. |
| [33] |
Kim I, Jung S, Kim E, Lee JW, Kim CY, et al. 2021. Physicochemical characteristics of Ethiopian Coffea arabica cv. Heirloom coffee extracts with various roasting conditions. |
| [34] |
Toci AT, Neto VJMF, Torres AG, Farah A. 2013. Changes in triacylglycerols and free fatty acids composition during storage of roasted coffee. |
| [35] |
Chan HY, Rukayadi Y, Azman EM, Ashari R, Lim SAH. 2024. Physicochemical properties and sensory acceptability of fermented roasted robusta coffee (Coffea canephora L.) beans. |
| [36] |
Portillo OR, Arévalo AC. 2022. Coffee's carbohydrates. A critical review of scientific literature. Revis Bionatura 7:11 |
| [37] |
Moreira ASP, Nunes FM, Domingues MRM, Coimbra MA. 2015. Galactomannans in coffee. In Coffee in Health and Disease Prevention. ed. Preedy VR. Amsterdam: Elsevier. pp. 173−182 doi: 10.1016/b978-0-12-409517-5.00019-x |
| [38] |
Dippong T, Dan M, Kovacs MH, Kovacs ED, Levei EA, et al. 2022. Analysis of volatile compounds, composition, and thermal behavior of coffee beans according to variety and roasting intensity. |
| [39] |
Ismail NS, Zaidan UH, Shamsi S, Abd Gani SS, Nillian E. 2024. Proximate composition and phytochemical analysis of Malaysian Liberica sp. coffee bean and its pulp. |
| [40] |
Van Cuong T, Ling L, Quan G, Jin S, Jie S, et al. 2014. Effect of roasting conditions on concentration in elements of Vietnam robusta coffee. |
| [41] |
Neupane BS, Olee D, Shrestha DS, Kharel GP, Koirala N. 2024. Nutritional and phytochemicals analysis of high-altitude common bean (Phaseolus vulgaris L. cultivars of Nepal). |
| [42] |
Prentice A, Jarjou LM, Goldberg GR, Schoenbuchner SM, Moore SE, et al. 2024. Effects of maternal calcium supplementation on offspring blood pressure and growth in childhood and adolescence in a population with a low-calcium intake: follow-up study of a randomized controlled trial. |
| [43] |
Al-Dalain SY, Haddad MA, Parisi S, Al-Tarawneh MA, Qaralleh H. 2020. Determination of macroelements, transition elements, and anionic contents of commercial roasted ground coffee available in Jordanian markets. |
| [44] |
Gebretsadik AT. 2015. Levels of selected essential and nonessential metals in roasted coffee beans of yirgacheffe and Sidama, Ethiopia. |
| [45] |
Franca AS, Basílio EP, Resende LM, Fante CA, Oliveira LS. 2024. Coffee silverskin as a potential ingredient for functional foods: recent advances and a case study with chocolate cake. |
| [46] |
Adler G, Nędzarek A, Tórz A. 2019. Concentrations of selected metals (NA, K, CA, MG, FE, CU, ZN, AL, NI, PB, CD) in coffee. |
| [47] |
Kalschne D, Silva N, Canan C, Benassi M, Flores E, et al. 2020. Main minerals and organic compounds in commercial roasted and ground coffee: an exploratory data analysis. |
| [48] |
Amorim Filho VR, Polito WL, Gomes Neto JA. 2007. Comparative studies of the sample decomposition of green and roasted coffee for determination of nutrients and data exploratory analysis. |
| [49] |
Grembecka M, Malinowska E, Szefer P. 2007. Differentiation of market coffee and its infusions in view of their mineral composition. |
| [50] |
Cima LM, Stanciu G, Sandulovici RC, Neculai AM, Mititelu M. 2024. From bean to bioactivity: analyzing mineral composition and evaluating antioxidant and antimicrobial activity of Arabica and Robusta coffee. |
| [51] |
Debastiani R, Iochims Dos Santos CE, Maciel Ramos M, Sobrosa Souza V, Amaral L, et al. 2019. Elemental analysis of Brazilian coffee with ion beam techniques: from ground coffee to the final beverage. |
| [52] |
Olechno E, Puścion-Jakubik A, Socha K, Zujko ME. 2021. Coffee brews: are they a source of macroelements in human nutrition? |
| [53] |
Osredkar J. 2011. Copper and zinc, biological role and significance of copper/zinc imbalance. |
| [54] |
Kowalska G. 2021. The safety assessment of toxic metals in commonly used herbs, spices, tea, and coffee in Poland. |
| [55] |
Kawahara M, Kato-Negishi M. 2011. Link between aluminum and the pathogenesis of Alzheimer's disease: the integration of the aluminum and amyloid cascade hypotheses. |
| [56] |
European Food Safety Authority. 2008. Safety of aluminium from dietary intake − Scientific Opinion of the Panel on Food Additives, Flavourings, Processing Aids and Food Contact Materials (AFC). |
| [57] |
Cunningham E. 2017. What role does diet play in the management of nickel allergy? |
| [58] |
Schrenk D, Bignami M, Bodin L, Chipman JK, del Mazo J, et al. 2020. Update of the risk assessment of nickel in food and drinking water. |
| [59] |
FAO. 2002. Human vitamin and mineral requirements. Report of a joint FAO/WHO expert consultation. Bangkok, Thailand. www.fao.org/4/Y2809E/y2809e00.htm |
| [60] |
Osei ED, Amotoe-Bondzie A, Laar WS, Sarpong P, Afoakwah NA, et al. 2025. Evaluation of nutritional, antioxidant, oxidative stability, and consumer acceptability of biscuits incorporated with cashew apple pomace powder. |
| [61] |
Bobková A, Hudáček M, Jakabová S, Belej Ľ, Capcarová M, et al. 2020. The effect of roasting on the total polyphenols and antioxidant activity of coffee. |
| [62] |
Jeszka-Skowron M, Sentkowska A, Pyrzyńska K, De Peña MP. 2016. Chlorogenic acids, caffeine content and antioxidant properties of green coffee extracts: influence of green coffee bean preparation. |
| [63] |
Hasbullah UHA. 2021. Antioxidant activity and total phenolic compounds of Arabica and Robusta coffee at different roasting levels. |
| [64] |
Mestanza M, Mori-Culqui PL, Chavez SG. 2023. Changes of polyphenols and antioxidants of Arabica coffee varieties during roasting. |
| [65] |
Antoni R, Soniah RM, Rangita VF, Razafimahefa R. 2021. Physicochemical, nutritional and functional properties, rate of polyphenols and flavonoids of the Stenochlaena tenuifolia (BLECHNACEAE) leaves. |
| [66] |
Pokharel S, Pandey GR, Shrestha A, Shrestha R, Tiwari D, et al. 2023. Molecular identification and antioxidant activity determination among coffee varieties cultivated in Nepal. |
| [67] |
Grzelczyk J, Fiurasek P, Kakkar A, Budryn G. 2022. Evaluation of the thermal stability of bioactive compounds in coffee beans and their fractions modified in the roasting process. |
| [68] |
Castro-Díaz R, Silva-Beltrán NP, Gámez-Meza N, Calderón K. 2025. The antimicrobial effects of coffee and by-products and their potential applications in healthcare and agricultural sectors: a state-of-art review. |
| [69] |
Lourith N, Kanlayavattanakul M. 2025. Quality characteristics of Coffea arabica cultivated in Thailand in response to roasting levels profiling its functional material applications. |
| [70] |
Daglia M, Cuzzoni MT, Dacarro C. 1994. Antibacterial activity of coffee: relationship between biological activity and chemical markers. |