Chemical partitioning and antioxidant capacity of green coffee (Coffea arabica and Coffea canephora) of different geographical origin

Abstract

Green coffee beans of Coffea arabica and Coffea canephora accessions from different geographical origin (Brazil, Colombia, Ethiopia, Honduras, Kenya, Mexico, Peru, Uganda and Vietnam) were extracted and the extracts analysed by HPLC-ESI-MS/MS for the identification and quantification of chlorogenic acids and caffeine content. Principal component and cluster analyses were used to identify chemical patterns separating the different species and accessions based on their geographical origin. C. canephora showed always a higher caffeine content with respect to C. arabica, whereas the C. arabica accessions from Kenya showed a higher chlorogenic acids and a lower caffeine content. The antioxidant capacity of green coffee extracts was assayed by the reducing power and DPPH assays. The antioxidant capacity correlated with the chlorogenic acids content. The resultsshow that the C. arabica from Kenya possesses the highest chlorogenic acids/caffeine ratio and, among the C. arabica accessions, the highest antioxidant capacity. Therefore, the C. arabica from Kenya is the most suitable green coffee source for nutraceutical applications because of its high antioxidant capacity and low caffeine content.

Potential antioxidant of brazilian coffee from the region of Cerrado

“…The antioxidant activity of coffee is produced by components present in the green bean such as chlorogenic acid, and compounds formed during the roasting process such as melanoidins formed by the Maillard reaction (López-Galilea et al, 2006;Santos et al, 2007;Daglia et al, 2008;Babova et al, 2016). Components such as caffeine produce high antioxidant activity and are relatively unaffected during the roasting process (Rodarte et al, 2009;Bicchi et al, 1995).…”

Quantitative Analysis in Combination with Fingerprint Technology and Chemometric Analysis Applied for Evaluating Six Species of Wild Paris Using UHPLC-UV-MS

“…To the best of our knowledge, the quality of HM was corresponded with the habitat, harvesting time, and processing modes. For example, different geographical origin of green coffee ( Coffea arabica and Coffea canephora ) had different chemical partitioning and antioxidant capacity [39]. Influence of processing procedure on the quality of Radix Scrophulariae was investigated by using accelerated solvent extraction and high performance liquid chromatography [40].…”

Oxidative Stability of Green Coffee Oil (Coffea arabica) Microencapsulated by Spray Drying

“…All samples were characterized by a high concentration of polyunsaturated fatty acids that constitute approximately 45%, of which the most abundant was linoleic acid. Fatty acid profiles remained similar after 30 days of storage 32% RH concerning of storage of bulk green coffee oil, despite showing different peroxide indexes between one day and 30 days of storage, probably due to the presence of traces of chlorogenic acid in the samples, since it gives them an antioxidant quality that counteracts the oxidation produced mainly by free radicals, chemicals, light, and moisture [1]. However, it should be kept in mind that the oxidative stability of oils is influenced by the amount and type of natural antioxidants, phospholipids, free fatty acids, mono-and di-glycerides, polymers, and the number of double bonds in the oil [43].…”

“…Coffee is one of the major industrial products; currently grown in about 80 countries of four continents, it is one of the most popular beverages in the world. The most important commercial species is Coffea arabica L., which provides more than 95% of the world's coffee [1]. Products derived from coffee have been long used by humankind as beverages, foods, and cosmetics.…”