Tags

Type your tag names separated by a space and hit enter

Antioxidant activity of the aqueous and methanolic extracts of coffee beans (Coffea arabica L.).
Acta Sci Pol Technol Aliment. 2016 Jul-Sep; 15(3):281-288.AS

Abstract

BACKGROUND

Coffee is important source of natural antioxidants in the diet, such as phenolic compounds, alkaloids, mainly caffeine, diterpenes (cafestol and kahweol) and Maillard reaction products formed during roasting.

METHODS

In aqueous and methanolic extracts of coffee (Coffea arabica L.) roasted using traditional techniques from Brazil (B), Colombia (C), Ethiopia (E), Kenya (K) and coffee roasted using an industrial technique from Brazil (T), the phenolic and caffeine content as well as antioxidant properties were determined.

RESULTS

Comparing the results from water and methanolic extracts it should be noted that the highest amount of phenolics was determined for a methanolic extract of coffee roasted using the industrial technique (650.96 mg GAE/g DW) and a water extract of Kenya coffee (461.63 mg GAE/g DW). Caffeine content was on average two times higher in all methanolic extracts than in water extracts. The radical scavenging activity of aqueous extracts was found to be higher than methanolic extracts. The highest antioxidant scavenging activity was determined for C (EC50 = 1.16 mg DW/ml) and E (EC50 = 1.3 mg DW/ml) water extracts. Compared to water extracts methanolic extracts showed significantly higher reducing power, ability to chelate Fe2+, inhibition of linoleic acid peroxidation and inhibition of lipoxygenase.

CONCLUSIONS

This study demonstrated that the methanolic extracts obtained from different types of coffee exhibit potential anti-inflammatory and antioxidant properties. The highest antioxidant activity was shown by traditionally roasted coffees from Colombia and Ethiopia.

Authors+Show Affiliations

Department of Biochemistry and Food Chemistry, University of Life Sciences in Lublin, Poland.Department of Biochemistry and Food Chemistry, University of Life Sciences in Lublin, Poland.Department of Biochemistry and Food Chemistry, University of Life Sciences in Lublin, Poland.Department of Biochemistry and Food Chemistry, University of Life Sciences in Lublin, Poland.Department of Biochemistry and Food Chemistry, University of Life Sciences in Lublin, Poland.Department of Biochemistry and Food Chemistry, University of Life Sciences in Lublin, Poland.

Pub Type(s)

Comparative Study
Journal Article

Language

eng

PubMed ID

28071027

Citation

Złotek, Urszula, et al. "Antioxidant Activity of the Aqueous and Methanolic Extracts of Coffee Beans (Coffea Arabica L.)." Acta Scientiarum Polonorum. Technologia Alimentaria, vol. 15, no. 3, 2016, pp. 281-288.
Złotek U, Karaś M, Gawlik-Dziki U, et al. Antioxidant activity of the aqueous and methanolic extracts of coffee beans (Coffea arabica L.). Acta Sci Pol Technol Aliment. 2016;15(3):281-288.
Złotek, U., Karaś, M., Gawlik-Dziki, U., Szymanowska, U., Baraniak, B., & Jakubczyk, A. (2016). Antioxidant activity of the aqueous and methanolic extracts of coffee beans (Coffea arabica L.). Acta Scientiarum Polonorum. Technologia Alimentaria, 15(3), 281-288. https://doi.org/10.17306/J.AFS.2016.3.27
Złotek U, et al. Antioxidant Activity of the Aqueous and Methanolic Extracts of Coffee Beans (Coffea Arabica L.). Acta Sci Pol Technol Aliment. 2016 Jul-Sep;15(3):281-288. PubMed PMID: 28071027.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Antioxidant activity of the aqueous and methanolic extracts of coffee beans (Coffea arabica L.). AU - Złotek,Urszula, AU - Karaś,Monika, AU - Gawlik-Dziki,Urszula, AU - Szymanowska,Urszula, AU - Baraniak,Barbara, AU - Jakubczyk,Anna, PY - 2017/1/11/entrez PY - 2017/1/11/pubmed PY - 2017/1/31/medline KW - antioxidant activity KW - coffee KW - coffee roasting KW - phenolic compounds SP - 281 EP - 288 JF - Acta scientiarum polonorum. Technologia alimentaria JO - Acta Sci Pol Technol Aliment VL - 15 IS - 3 N2 - BACKGROUND: Coffee is important source of natural antioxidants in the diet, such as phenolic compounds, alkaloids, mainly caffeine, diterpenes (cafestol and kahweol) and Maillard reaction products formed during roasting. METHODS: In aqueous and methanolic extracts of coffee (Coffea arabica L.) roasted using traditional techniques from Brazil (B), Colombia (C), Ethiopia (E), Kenya (K) and coffee roasted using an industrial technique from Brazil (T), the phenolic and caffeine content as well as antioxidant properties were determined. RESULTS: Comparing the results from water and methanolic extracts it should be noted that the highest amount of phenolics was determined for a methanolic extract of coffee roasted using the industrial technique (650.96 mg GAE/g DW) and a water extract of Kenya coffee (461.63 mg GAE/g DW). Caffeine content was on average two times higher in all methanolic extracts than in water extracts. The radical scavenging activity of aqueous extracts was found to be higher than methanolic extracts. The highest antioxidant scavenging activity was determined for C (EC50 = 1.16 mg DW/ml) and E (EC50 = 1.3 mg DW/ml) water extracts. Compared to water extracts methanolic extracts showed significantly higher reducing power, ability to chelate Fe2+, inhibition of linoleic acid peroxidation and inhibition of lipoxygenase. CONCLUSIONS: This study demonstrated that the methanolic extracts obtained from different types of coffee exhibit potential anti-inflammatory and antioxidant properties. The highest antioxidant activity was shown by traditionally roasted coffees from Colombia and Ethiopia. SN - 1898-9594 UR - https://www.unboundmedicine.com/medline/citation/28071027/Antioxidant_activity_of_the_aqueous_and_methanolic_extracts_of_coffee_beans__Coffea_arabica_L___ L2 - https://medlineplus.gov/antioxidants.html DB - PRIME DP - Unbound Medicine ER -