Antioxidant potential, tannin and polyphenol contents of seed and pericarp of three  Coffea  species

Patay, Éva Brigitta; Sali, Nikolett; Kőszegi, Tamás; Csepregi, Rita; Balázs, Viktória Lilla; Németh, T.; Papp, Nóra

doi:10.1016/j.apjtm.2016.03.014

Cited by 37 publications

(32 citation statements)

References 28 publications

Supporting

Mentioning

Contrasting

Unclassified

Order By: Relevance

“…This is probably due to the BHT, vitamin C and vitamin E having the nature of being the established antioxidants, thus having higher ability to donate electron than the spent coffee samples. Plus, according to the previous study, although C. liberica is less used commercially, the antioxidant effect of its green seeds is comparable to that of C. arabica and C. robusta (Patay et al, 2016). Figure 2(B) exhibits the results from FTC method of different SCG extract on the 6 th day of incubation.…”

Section: Dpph Radical Scavenging Assaysupporting

confidence: 52%

Antioxidative properties and proximate analysis of spent coffee ground (SCG) extracted using ultrasonic-methanol assisted technique as a potential functional food ingredient

Zainol¹,

Subri²,

Zamri³

et al. 2020

Food Res.

View full text Add to dashboard Cite

Spent coffee ground (SCG) produced in tons by restaurants and cafeterias and domestic consumers is a potentially good source of natural antioxidants because it contains substantial amounts of bioactive compounds. The purpose of this study was to identify the physicochemical and antioxidant properties of three different types of spent coffee ground (SCG), namely Robusta, Arabica and Liberica extracted using ultra-sonicmethanol assisted technique. DPPH, FTC, TBA, total phenolic content (TPC) and total flavonoid content (TFC) were used to measure the antioxidant properties. Robusta SCG exhibited the highest DPPH inhibition 41.63±0.04%), FTC (60.42±0.03%) and TBA analysis (73.09±0.08%). The total phenolic compounds in the samples varied widely ranging from 18.94±0.06 to 26.23±0.86 mg GAE/g sample, with Robusta SCG showing the highest value among the three, while Arabica SCG depicted the highest amount total flavonoid content (47.62±0.05 to 56.20±0.08). A strong correlation between antioxidant activity and total phenolic content were observed in this study. Compared to Arabica and Liberica SCGs expended, Robusta SCG demonstrated a stronger beneficial effect against lipid peroxidation. This study reveals that SCGs can be regarded as a new useful source of natural antioxidant with a view to increasing the use of antioxidant synthetics by using the ingredient of agro-industrial residues in food production especially ingredients for functional food.

show abstract

Section: Dpph Radical Scavenging Assaysupporting

confidence: 52%

Antioxidative properties and proximate analysis of spent coffee ground (SCG) extracted using ultrasonic-methanol assisted technique as a potential functional food ingredient

Zainol¹,

Subri²,

Zamri³

et al. 2020

Food Res.

View full text Add to dashboard Cite

show abstract

“…In one of our previous study, a high phenolic content was observed in the immature pericarp of C. benghalensis and C. liberica compared with that of C. arabica. In addition, the immature pericarp of Bengal coffee and the immature seed of Arabic coffee showed a significant polyphenol content too [29]. Other phytochemical studies showed that the total hydroxycinnamic acid content of C. arabica was significantly higher than that of Coffea sessiliflora Bridson, Coffea resinora Hook.f., and Coffea leroyi A.P.Davis.…”

Section: Phytochemical Features Of Coffea Arabica Lmentioning

confidence: 96%

Coffea arabica: A Plant with Rich Content in Caffeine

Patay¹,

Fritea²,

Antonescu³

et al. 2017

The Question of Caffeine

View full text Add to dashboard Cite

Coffea arabica L. is the most well-known and studied Coffea taxa, which is very popular in both scientific and social fields. This comprehensive work was created in order to describe its phytochemical composition and to present the metabolism of caffeine, which is the most important alkaloid from this plant. The analytical methods used for caffeine determination such as chromatographic, electrochemical, and spectroscopic techniques are also presented. In addition, this work emphasizes the medicinal importance of caffeine, which can present both important beneficial and secondary effects for human body.

show abstract

“…Sedangkan E.coli merupakan bakteri yang menyebabkan penyaki diare dan iritasi luka pada kulit. E.coli merupakan kelompok bakteri gram negatif yang berbentuk batang pendek dan panjangnya sekitar 2 μm, diameter 0,7 μm, lebar 0,4-0,7μm (va Brigitta Patay et al 2016). E. coli umumnya hidup dalam saluran pencernaan manusia dan dapat menyebabkan penyakit disentri.…”

Section: Abstrak: Aktivitas Daya Hambat Limbah Daging Buah Kopi Robusunclassified

Aktivitas Daya Hambat Limbah Daging Buah Kopi Robusta ( Coffea robusta L.) Aceh terhadap Bakteri S.aureus dan E.coli

Harahap

2018

View full text Add to dashboard Cite

Inhibitory Activity of S. aureus and E. coli bacteria of a waste of Aceh's Robusta fruit flesh. Coffee fruit flesh is a waste that coffee farmers use as animal feed only, even though has a composition such as carbohydrates, proteins, fiber, minerals, water, protein, caffeine, and polyphenols. These compositions are very useful for cosmetic and pharmaceutical industries. This study was a research on the use of waste of Aceh's Robusta fruit flesh (Coffea robusta) on the ability to inhibit the bacteria S-aureus and E.coli as the basic ingredients of the cosmetic face mask of halal products. The samples used were from Takengon city. The skin of the coffee beans was peeled, cleaned and extracted with methanol for about 3 x 24 hours. Further concentrated until obtained extract concentrated. The resulting extracts were tested phytochemically. Variations of extracts concentration on water solvents were 1%, 2%, and 3%. The antibacterial activity was tested by the diffusion method which used the disc. The result showed inhibitory zone to E.coli bacteria at 1%, 2%, 3% concentration were 6,5 mm, 7.2 mm and 7.8 mm respectively. While in S.aureus at a concentration of 1%, 2%, 3% were 15.1 mm, 15.3 mm and 15.5 mm respectively. The best variation of the concentration of Robusta coffee fruit flesh extract (Coffea robusta) in this study on the growth of S-aureus and E.coli bacteria was 3%.

show abstract

Antioxidant potential, tannin and polyphenol contents of seed and pericarp of three Coffea species

Abstract: The obtained data highlight the potential role of C. benghalensis as a new source of natural antioxidants and polyphenols compared to C. arabica.

Cited by 37 publications

References 28 publications

Antioxidative properties and proximate analysis of spent coffee ground (SCG) extracted using ultrasonic-methanol assisted technique as a potential functional food ingredient

Antioxidative properties and proximate analysis of spent coffee ground (SCG) extracted using ultrasonic-methanol assisted technique as a potential functional food ingredient

Coffea arabica: A Plant with Rich Content in Caffeine

Aktivitas Daya Hambat Limbah Daging Buah Kopi Robusta ( Coffea robusta L.) Aceh terhadap Bakteri S.aureus dan E.coli

Contact Info

Product

Resources

About