Green Coffee bean extract in human health

Abstract

Coffee is one of the most popular beverages together with tea and its annual production of more than 8 billion kg cultivated in more than 80 developing countries, represents the primary livelihood for millions of small land-holders and farm workers worldwide. Arabica (Coffea arabica) and Robusta (Coffea canephora) coffee are the two most commercially cultivated coffee species, accounting for about 70% of world production. Robusta coffee is produced mainly in Vietnam, Indonesia, and Côte d'Ivoire, while arabica one is the major coffee produced in Brazil, Colombia, Mexico, Ethiopia, and Guatemala. In general, Robusta quality is characterized as
a neutral coffee with a weak flavour and occasionally it has a strong and pronounced bitterness, whereas Arabica coffee is a milder fruitier and acidulous beverage. It is interesting to remember that the beans of this plant is one of the richest sources of phenolics, in which the chlorogenic acids (CGAs) are the most abundant class of phenolic compounds constituting up to 12% of their dry matter. It is also to underline that hot or cold coffee beverages are prepared from roasted coffee beans, which are the seeds of berries obtained from the coffee plant. Moreover, the quality and the commercial value of the obtained beverage depends strongly on species and geographic origin of the plants, the selection of the different raw beans, and the time and temperature of roasting process, together with the quality of water used to make the coffee.