Discrimination of Green Coffee (Coffea arabica and Coffea canephora) of Different Geographical Origin Based on Antioxidant Activity, High-Throughput Metabolomics, and DNA RFLP Fingerprinting

Abstract

The genus Coffea is known for the two species C. arabica (CA) and C. canephora (CC), which are used to prepare the beverage coffee. Proper identification of green beans of coffee varieties is based on phenotypic and phytochemical/molecular characteristics. In this work, a combination of chemical (UV/Vis, HPLC-DAD–MS/MS, GC–MS, and GC-FID) and molecular (PCR-RFLP) fingerprinting was used to discriminate commercial green coffee accessions from different geographical origin. The highest content of polyphenols and flavonoids was always found in CC accessions, whereas CA showed lower values. ABTS and FRAP assays showed a significant correlation between phenolic content and antioxidant activity in most CC accessions. We identified 32 different compounds, including 28 flavonoids and four N-containing compounds. The highest contents of caffeine and melatonin were detected in CC accessions, whereas the highest levels of quercetin and kaempferol derivatives were found in CA accessions. Fatty acids of CC accessions were characterized by low levels of linoleic and cis octadecenoic acid and high amounts of elaidic acid and myristic acid. Discrimination of species according to their geographical origin was achieved using high-throughput data analysis, combining all measured parameters. Lastly, PCR-RFLP analysis was instrumental for the identification of recognition markers for the majority of accessions. Using the restriction enzyme AluI on the trnL-trnF region, we clearly discriminated C. canephora from C. arabica, whereas the cleavage performed by the restriction enzymes MseI and XholI on the 5S-rRNA-NTS region produced specific discrimination patterns useful for the correct identification of the different coffee accessions. This work extends our previous studies and provides new information on the complete flavonoid profile, combining high-throughput data with DNA fingerprinting to assess the geographical discrimination of green coffee.

Utilization of Spent Coffee Grounds as a Food By-Product to Produce Edible Films Based on κ-Carrageenan with Biodegradable and Active Properties

“…The study performed by Song et al noted that compared to Arabica coffee, Robusta is characterized by a higher concentration of bioactive compounds and overall antioxidant activity [ 55 ]. In particular, the amount of caffeine is usually quoted as twice the concentration of caffeine measured in Arabica coffee [ 56 , 57 , 58 ]. The incorporation of ACO/RCO into a ĸ-carrageenan-based film can provide the formation of the active polymer from which active antioxidant molecules will gradually migrate toward food.…”

Terahertz Spectroscopic Identification of Roast Degree and Variety of Coffee Beans

“…However, the global coffee market has shown an increasing demand for high-quality coffee beans. As mentioned above, researchers are also trying to use different methods to identify the variety, origin, and roasting degree of coffee beans [6][7][8][9][10]. Each method has its own advantages and disadvantages, but, on the whole, a convenient, environmentally friendly, high-accuracy identification method is the most valuable application.…”

“…Roasting level identification is used to evaluate whether the original roasting level is maintained from a small batch to a large batch of production. Capillary electrophoresis-mass spectrometry [7], GC/MS [6], high-throughput metabolomics, DNA RFLP fingerprinting [8], hyperspectral imaging [9], Near-Infrared Spectrometer [10], etc., were used to identify coffee varieties. The variety identification was carried out through the separation and identification of a chemical compound in green coffee beans or coffee metabolites for capillary electrophoresis-mass spectrometry and GC/MS.…”

Coffee Extract as a Natural Antioxidant in Fresh Pork Sausage—A Model Approach

“…The highest values for total phenolic compounds (TPC) were found in coffee extracts from C. canephora (0.388 ± 22.43 g GAE/100 g), while C. arabica had a TPC of around 30% smaller than C. canephora (0.280 ± 28.72 g GAE/100 g). Regarding scavenging activity (ABTS+•), it was generally higher in C. canephora and was associated with TPC content [33]. Table 2 details the effects of ultrasound exposure time, ethanol concentration, and coffee-solvent ratio on browned compounds, caffeine, 5-caffeoylquinic acid, total chlorogenic acids, and antioxidant activity.…”