Chemical compounds and antioxidant activity in caffeinated and decaffeinated green robusta coffee beans enriched with ginger extract

The content of robusta coffee include alkaloids, flavonoids, saponin, tannins, caffeine, and phenol. Differences in the method of extraction of a plant can cause differences in the number of chemical compounds. The purpose of this study was to determine the phytochemical characteristics and antioxidant activity in robusta coffee beans extracted by maceration and sonication method. Antioxidant activity was performed by the method of DPPH (2,2-diphenyl-1-picrylhydrazyl) by spectrophotometry. The results showed that phytochemical characteristics of robusta coffee extract of maceration and sonication contain the same chemical compounds, namely alkaloids, flavonoids, tannins, and saponins. The antioxidant activity of robusta coffee seed extract of sonication result has IC50 of 54,14 ppm which is better than the extract of robusta coffee beans from maceration.

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Critical roasting level determines bioactive content and antioxidant activity of Robusta coffee beans

Food Science and Biotechnology ◽

10.1007/s10068-018-0442-x ◽

2018 ◽

Vol 28 (1) ◽

pp. 7-14 ◽

Cited By ~ 9

Author(s):

Dian Herawati ◽

Puspo Edi Giriwono ◽

Fitriya Nur Annisa Dewi ◽

Takehiro Kashiwagi ◽

Nuri Andarwulan

Keyword(s):

Antioxidant Activity ◽

Robusta Coffee ◽

Coffee Beans ◽

Bioactive Content

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Evaluation of 3-Methylbutanoic Acid Methyl Ester as a Factor Influencing Flavor Cleanness in Arabica Specialty Coffee

Applied Sciences ◽

10.3390/app11125413 ◽

2021 ◽

Vol 11 (12) ◽

pp. 5413

Author(s):

Keiko Iwasa ◽

Harumichi Seta ◽

Yoshihide Matsuo ◽

Koichi Nakahara

Keyword(s):

Methyl Ester ◽

Methyl Esters ◽

Acid Methyl Ester ◽

Chemical Compounds ◽

Gas Chromatography Mass Spectrometry ◽

Arabica Coffee ◽

Acid Methyl ◽

Coffee Brew ◽

Coffee Beans ◽

Specialty Coffee

This paper reports on the chemical compounds in arabica coffee beans with a high Specialty Coffee Association (SCA) cupping score, especially those in specialty coffee beans. We investigated the relationship between the chemical compounds and cupping scores by considering 16 types of Coffea arabica (arabica coffee) beans from Guatemala (SCA cupping score of 76.5–89.0 points). Non-targeted gas chromatography-mass spectrometry-based chemometric profiling indicated that specialty beans with a high cupping score contained considerable amounts of methyl-esterified compounds (MECs), including 3-methylbutanoic acid methyl ester (3-MBM), and other fatty acid methyl esters. The effect of MECs on flavor quality was verified by spiking the coffee brew with 3-MBM, which was the top-ranked component, as obtained through a regression model associated with cupping scores. Notably, 3-MBM was responsible for the fresh-fruity aroma and cleanness of the coffee brew. Although cleanness is a significant factor for specialty beans, the identification of compounds that contribute to cleanness has not been reported in previous research. The chemometric profiling approach coupled with spiking test validation will improve the identification and characterization of 3-MBM commonly found in arabica specialty beans. Therefore, 3-MBM, either alone or together with MECs, can be used as a marker in coffee production.

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Quality assessment and antioxidant activities of the blossoms of Inula nervosa Wall

Journal of AOAC International ◽

10.1093/jaoacint/qsaa143 ◽

2020 ◽

Author(s):

Li-xia Hu ◽

Mei-feng Luo ◽

Wen-jing Guo ◽

Xiao He ◽

Jun Zhou ◽

...

Keyword(s):

Antioxidant Activity ◽

Quantitative Data ◽

Antioxidant Activities ◽

Quality Criteria ◽

Chemical Compounds ◽

Traditional Chinese Medicines ◽

Chinese Medicines ◽

Chemical Profiling ◽

Multiple Origins ◽

The Difference

Abstract Background Currently, although Inula nervosa Wall is well investigated, little is understood about blossoms of Inula nervosa Wall (BINW). Objective In this work, we systematically investigated the antioxidant activity of the extract from BINW by various standard assays including DPPH free radical ability, ABTS• +, and FRAP. Methods Chemical compounds are tentatively identified through an UHPLC-QTOF-MS system. Furthermore, the contents of nine compounds were detected with UHPLC method coupled with PDA. By carefully analyzing the quantitative data via clusters analysis and PCA. Results 46 compounds are tentatively identified and our results showed that 9 compound samples in 21 batches of BINW collected from different areas could be differentiated and analyzed by a heatmap visualization. In addition, the contents of nine compounds (flavonoids, phenolic acids) exhibited a total of higher amounts and better antioxidant activities from Yunnan than those from other three origins. Conclusions Our study not only developed a powerful platform to explain the difference traditional Chinese medicines (TCMs) species that in closely related through the chemometric and chemical profiling, but also presented a useful method to establish quality criteria of BINW with multiple origins. Highlights To detailly characterize the BINW, we not only performed DPPH, FRAP and ABTS assays to investigate its antioxidant activity, but also established UHPLC-QTOF-MS/MS and UHPLC-PDA based methods to comprehensively identify and qualitatively analyze its components.

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Analisis Skrining Fitokimia dan Aktivitas Antioksidan Ekstrakk Biji Sangrai Kopi Robusta (Coffea canephora) dari Tanaman Hasil Pemupukan Organik dan Anorganik

Jurnal SAINS ALAMI (Known Nature) ◽

10.33474/j.sa.v3i2.8100 ◽

2021 ◽

Vol 3 (2) ◽

Author(s):

Farah Aida Qotrun Nada ◽

Tintrim Rahayu ◽

Ari Hayati

Keyword(s):

Statistical Tests ◽

Linear Regression Analysis ◽

Coffea Canephora ◽

Coffee Bean ◽

Phytochemical Screening ◽

Robusta Coffee ◽

A Value ◽

Coffee Beans ◽

Ic50 Value ◽

The Difference

Ground coffee is coffee beans that have been roasted, ground or ground so that they have a smooth shape. The purpose of this study was to determine the content of compounds in robusta coffee roasted seed extract (Coffea canephora) from plants produced by organic and inorganic fertilization, and to know the difference in compounds between the results of organic and inorganic fertilization. The characteristics of phytochemical screening were carried out qualitatively on alkaloids, flavonoids, tannins, terpenoids and saponins and the antioxidant activity was carried out by the DPPH (1,1-dipenyl-2-picrihidrazil) method. Phytochemical screening characteristic test results show that robusta coffee bean extract extract from the results of organic and inorganic fertilization both contain flavonoids, alkaloids, tannins, and saponins, while the antioxidant test activity of robusta coffee beans extracts shows differences based on the results of statistical tests of linear regression analysis with the IC50 value the highest antioxidant content was inorganic coffee roasted bean extract only 14.0629 ppm compared to the organic roasted extract with a value of 30.6159 ppmKeywords: Robusta Coffee (Coffea canophora), Phytochemical Screening, DPPH MethodABSTRAKKopi bubuk adalah biji kopi yang telah disangrai digiling atau ditumbuk sehingga mempunyai bentuk halus. Tujuan dari penelitian ini adalah untuk mengetahui kandungan senyawa dalam ekstrak biji sangrai kopi robusta (Coffe canephora) dari tanaman hasil pemupukan organik dan anorganik, dan mengetahui perbedaan senyawa antara hasil pemupukan organik dan anorganik. Karakteristik skrining fitokimia dilakukan secara kualitatif yang dilakukan terhadap alkaloid, flavonoid, tanin, terpenoid dan saponin dan aktivitas antioksidan dilakukan dengan metode DPPH (1,1-difenil-2-pikrihidrazil). Hasil uji karakteristik skrining fitokimia menunjukkan bahwa ekstrak biji sangrai kopi robusta dari hasil pemupukan oganik dan anorganik keduanya sama mengandung senyawa flavonoid, alkaloid, tanin, dan saponin, sedangkan pada aktifitas uji antioksidan ekstrak biji sangrai kopi robusta menunjukan perbedaan berdasarkan hasil uji statistik analisis regresi linear dengan nilai IC50 kadar antioksidan paling tinggi adalah ekstrak biji sangrai kopi anorganik hanya 14,0629 ppm dibandingkan dengan ekstrak sangrai dari organik dengan nilai 30,6159 ppm.Kata kunci : Kopi Robusta (Coffea canophera), Skrining Fitokimia, Metode DPPH

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Transfer of Multivariate Classification Models between Laboratory and Process Near-Infrared Spectrometers for the Discrimination of Green Arabica and Robusta Coffee Beans

Applied Spectroscopy ◽

10.1366/000370206778664581 ◽

2006 ◽

Vol 60 (10) ◽

pp. 1198-1203 ◽

Cited By ~ 24

Author(s):

Anthony J. Myles ◽

Tyler A. Zimmerman ◽

Steven D. Brown

Keyword(s):

Near Infrared ◽

Classification Models ◽

Multivariate Classification ◽

Robusta Coffee ◽

Coffee Beans

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Chemical Compound of Terminalia Catappa L. as Hemostatic Agents in Post Tooth Extraction

10.31219/osf.io/eu83k ◽

2021 ◽

Author(s):

Ni Made Sirat ◽

Asep Arifin Senjaya

Keyword(s):

Antioxidant Activity ◽

Tooth Extraction ◽

Activity Index ◽

Water Extract ◽

Tree Height ◽

Ethanol Extract ◽

Chemical Compounds ◽

Distilled Water ◽

Terminalia Catappa ◽

Herbal Plants

Terminalia catappa L. is one of the herbal plants that contain flavonoids that play a role in wound healing including to bleeding after tooth extraction. The aim of our study was to identify the chemical compounds contained in Terminalia catappa L. leaves. This type of research was experimental. The sample in this study was the leaves of Terminalia catappa number 3-6 from the base, at a tree height of 6 meters picked as much as 6 kilograms. Data analysis qualitatively and quantitatively. The highest content in ethanol extract of Terminalia catappa L of saponins and alkaloids were fractioned with distilled water and the lowest content were fractioned with hexane. Meanwhile distilled water is also used to fractioned the highest content of tannins and phenol. While ethyl acetate was used to fractioned the lowest content of tannins and the highest content of flavonoid. The lowest flavonoid in distilled water extract was fractioned using hexane. For the lowest content of phenol was fractioned using hexane. The results show the highest content of saponins is 3,787.80 mg/100g, the lowest is 166.67 mg/100g. The highest content of Alkaloids is 1,798.57 mg/100g, and the lowest is 576.80 mg/100g. The highest content of tannins is 53,140.72 mg/100g, the lowest is 8,391,803 mg/100g. The highest content of flavonoids is 2,5964.14 mg/100g, the lowest flavonoid is 462.84 mg/100g. The highest content of phenol 29,968.05 mg/100g, the lowest is 225.46 mg/100g. The highest antioxidant activity with AAI (Antioxidant Activity Index) obtains value of 0.36. This shows the moderate antioxidant ability. Terminalia catappa L. contain saponins, alkaloids, tannins, flavonoids, and triterpenoids. The active compound of Terminalia catappa L will generally be produced optimally if a polar solvent is used.

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Daya Hambat Ekstrak Biji Kopi Robusta (Coffea Canephora) terhadap Bakteri Porphyromonas gingivalis (in vitro)

STOMATOGNATIC - Jurnal Kedokteran Gigi ◽

10.19184/stoma.v18i2.28060 ◽

2021 ◽

Vol 18 (2) ◽

pp. 69

Author(s):

Rr. Nektara Titan Dianastri ◽

Pudji Astuti ◽

Rendra Chriestedy Prasetya

Keyword(s):

Porphyromonas Gingivalis ◽

Inhibition Zone ◽

Coffea Canephora ◽

Negative Control ◽

Growth Media ◽

Coffee Bean ◽

Chlorogenic Acids ◽

Robusta Coffee ◽

Coffee Beans

Periodontitis is mostly caused by plaque and Pophyromonas gingivalis bacteria as the main cause. The outer membrane layer of the Porphyromonas gingivalis wall produces pathogenic virulence factors, such as lipopolysaccharides which will activate inflammatory cells and cause phagocytosis of antigens thereby triggering free radicals. Robusta coffee beans naturally contain caffeine, phenolic compounds, trigonellin, and chlorogenic acids as antibacterial and anti-inflammatory. The purpose of this study was to determine the inhibition of Robusta (Coffea canephora) coffee bean extract 0.5%; 0.75%; 1%; 1.25%; 1.5% and 3% on the growth of Porphyromonas gingivalis in vitro and to find out the lowest concentration of Robusta (Coffea canephora) coffee bean extract which has inhibitory effect on the growth of Porphyromonas gingivalis. In this study were divided into 8 treatment groups namely positive control, negative control, 0.5% robusta coffee bean extract, 0.75%, 1%, 1.25%, 1.5% and 3%. Petridish dishes containing TSA media that have been sterilized, added P. gingivalis suspension with density according to Mc standard. Farland Then a sterile white test blank with a diameter of 6 mm that is still sterile is placed on top of the bacterial growth media in accordance with the placement of the treatment group and dropped with all 8 treatment materials. After 24 hours incubated in a desiccator, the inhibition of robusta coffee bean extracts against the growth of Porphyromonas gingivalis bacteria was observed and data collection was done by measuring the inhibition zone using calipers. The results obtained robusta coffee bean extract at concentrations of 3%, 1.5%, 1.25% and 1%, have an antibacterial power which is suspected because Robusta coffee beans naturally contain ingredients such as caffeine, polyphenols and chlorogenic acids which have antibacterial activity while the robusta coffee bean extract with a concentration of 0.5% and 0.75% does not have antibacterial power against Pophyromonas gingivalis. Robusta coffee bean extract with a concentration of 1% is the smallest concentration of Robusta (Coffea canephora) coffee bean extract which can inhibit the growth of Porphyromonas gingivalis.

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Chemical compounds and sensory characteristics of Arabica coffee (Coffea arabica) as a novel specialty coffee from Sinjai Regency, Indonesia

Food Research ◽

10.26656/fr.2017.5(s2).001 ◽

2021 ◽

Vol 5 (S2) ◽

pp. 107-112

Author(s):

A. Assa ◽

J.E. Loppies ◽

A.N. Amalia ◽

D. Indriana ◽

Mamang ◽

...

Keyword(s):

Sensory Quality ◽

Reference Sample ◽

Chemical Compounds ◽

Brown Sugar ◽

Arabica Coffee ◽

Coffee Plantations ◽

South Sulawesi ◽

Coffee Beans ◽

Specialty Coffee

Specialty coffee is generally found in areas with an altitude around 1000 meters above sea level (m a.s.l.) and is known to have a different distinctive flavor. One of the coffee plantations in South Sulawesi that has the potential to upgrade its status as a specialty coffee is the Sinjai regency. The sensory quality and chemical characteristics are the most important component of specialty coffee. The purpose of the study was to evaluate the chemical compounds and sensory quality in Manipi coffee beans in South Sulawesi, which has the potential to be classified as specialty coffee. The coffee cherries were collected from two locations based on different altitudes namely MA1 = 1200 m a.s.l. and MA2 = 1400 m a.s.l. The coffee cherries directly processed the wet method referring to Enrekang Arabica as a reference sample EA1 = 1200 m a.s.l. and EA2 = 1400 m a.s.l. The results showed that the chemical content and quality of sensory in Manipi Arabica coffee beans were affected by altitude. MA2 had the highest protein content (13.26%), lipid (7.67%), and caffeine (1.42%), whereas green arabica coffee beans with the highest carbohydrate content was MA1 (23.38%). The Enrekang Arabica were similar in terms of Manipi Arabica coffee beans had the highest protein, lipid, and caffeine content at an altitude of 1400 m a.s.l. respectively (12.41%), (10.73%), and (1.32%). The sensory quality of MA1 is 85.75, relatively similar to MA2 is 85.25. The Manipi Arabica coffee beans showed a specific flavor, namely brown sugar and vanilla notes from both altitudes. It had the potential to be developed into specialty coffee with a cup test score > 80.

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