Antioxidant activity of the aqueous and methanolic extracts of coffee beans (Coffea arabica L.)

<p>Coffee prepared via gravity-drip filtration is an alternative to obtain varied sensorial profiles and determine the acidity, bitterness, and body thereof. In the present study, the retention of certain bioactive components was determined, as was the antioxidant activity and cup profiles for coffee beverages prepared by way of seven different gravity-drip filtration methods. The methods which registered the greatest bioactive metabolite retention were the Vietnamese, Clever, and RS 16 methods. The greatest hydroxycinnamic acid content was obtained with the Clever, Yama, Vietnamese, and V60 methods, in descending order. Antioxidant capacity was proportional to the retention of bioactive components, by way of ABTS and ORAC techniques, in the beverages prepared. The V60 and V60 Kalita methods retained the lowest amounts these compounds and their activity. The most predominant hydroxycinnamic acid in the seven evaluated preparations was chlorogenic acid. In accordance with consumer preferences, which seek functional food, it is recommended that coffee be consumed using the Clever or Vietnamese preparation methods, which present fuller body and enhanced bitter notes. In their absence, the RS 16 method is suggested, which presents a sensorial profile identical to that of the U.G.Q. pattern, with less intensity of bitterness.</p>

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Experimental mixture design solvent effects on pigment extraction and antioxidant activity from Coffea arabica L. leaves

Microchemical Journal ◽

10.1016/j.microc.2019.01.073 ◽

2019 ◽

Vol 146 ◽

pp. 713-721 ◽

Cited By ~ 19

Author(s):

Gustavo G. Marcheafave ◽

Cláudia D. Tormena ◽

Elis Daiane Pauli ◽

Miroslava Rakocevic ◽

Roy E. Bruns ◽

...

Keyword(s):

Antioxidant Activity ◽

Solvent Effects ◽

Coffea Arabica ◽

Mixture Design ◽

Experimental Mixture ◽

Pigment Extraction ◽

Coffea Arabica L

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ANALYTICAL METHOD DEVELOPMENT AND VALIDATION FOR THE DETERMINATION OF CAFFEINE IN GREEN COFFEE BEANS (COFFEA ARABICA L.) FROM THREE DISTRICTS OF WEST JAVA, INDONESIA BY HIGH PERFORMANCE LIQUID CHROMATOGRAPHY

International Journal of Applied Pharmaceutics ◽

10.22159/ijap.2018v10i6.28551 ◽

2018 ◽

Vol 10 (6) ◽

pp. 103

Author(s):

Febrina Amelia Saputri ◽

Muchtaridi Muchtaridi

Keyword(s):

Analytical Method ◽

Coffea Arabica ◽

Limit Of Detection ◽

Hplc Method ◽

Green Coffee ◽

West Java ◽

Green Coffee Beans ◽

Coffee Beans ◽

Coffea Arabica L

Objective: To develop and validate a simple, accurate, and precise HPLC method for the determination of caffeine in green coffee beans (Coffea arabica L.) from three districts of West Java, Indonesia.Methods: The analytical method was conducted using Enduro C-18 (250 x 4.6 mm) column with methanol: water (37: 63) as a mobile phase, the flow rate was 1.0 ml/min, and the detector wavelength was set at 274 nm. The selectivity, linearity, limit of detection (LOD), limit of quantification (LOQ), accuracy, precision, and system suitability testing were evaluated as the parameters of validation.Results: The retention time of caffeine was 6.36 min. % RSD for precision was 0.192. The linearity of the method was obtained using a concentration range of 1-200 ppm with the correlation coefficient of 0.998. The limit of detection was 9 ppm and the limit of quantitation was 28 ppm. The accuracy was in between 90.723%-102.853%. Caffeine levels from Garut, Pangalengan, and Tasikmalaya were 1.454 ± 0.004%, 1.574 ± 0.082%, and 2.280 ± 0.004%.Conclusion: The proposed HPLC method meets the acceptance criteria of validation parameters and can be applied for routine analysis.

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Ochratoxin A in coffee beans (Coffea arabica L.) processed by dry and wet methods

Food Control ◽

10.1016/j.foodcont.2008.10.003 ◽

2009 ◽

Vol 20 (9) ◽

pp. 784-790 ◽

Cited By ~ 66

Author(s):

Luís Roberto Batista ◽

Sara Maria Chalfoun ◽

Cristina Ferreira Silva ◽

Marcelo Cirillo ◽

Eugênia Azevedo Varga ◽

...

Keyword(s):

Ochratoxin A ◽

Coffea Arabica ◽

Coffee Beans ◽

Coffea Arabica L

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Effect of fertilizer nitrogen on drought resistance in Coffea arabica L.

The Journal of Agricultural Science ◽

10.1017/s0021859600056173 ◽

1978 ◽

Vol 90 (3) ◽

pp. 625-631 ◽

Cited By ~ 12

Author(s):

A. J. Tesha ◽

D. Kumar

Keyword(s):

Drought Resistance ◽

Coffea Arabica ◽

Water Saturation ◽

Stomatal Density ◽

Bound Water ◽

Water Saturation Deficit ◽

Saturation Deficit ◽

Fertilizer Nitrogen ◽

Coffee Beans ◽

Coffea Arabica L

SummaryWhen coffee trees have a good supply of nitrogen they are less affected by drought. Explanation and evidence are presented. Trees treated with extra nitrogen contained more adenosine triphosphate, aqueous protein and ‘bound water’.Such N-rich trees exhibited lower transpiration rates than trees relatively poor in N when water supply was limiting. They had lower stomatal density and water saturation deficit values. Leaves maintained higher chlorophyll and turgidity. The conclusion is that nitrogen increases the drought-resisting capacity of coffee trees. This aspect was clearly reflected in yield, as nitrogen-rich trees produced more coffee beans.

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FORMULATION AND EVALUATION OF PEEL OFF GEL FACIAL MASK FROM ARABICA COFFEE FRUIT PEEL EXTRACT (COFFEA ARABICA L.)

International Journal of Applied Pharmaceutics ◽

10.22159/ijap.2021.v13s4.43845 ◽

2021 ◽

pp. 148-151

Author(s):

YENNI PUSPITA TANJUNG ◽

ANDI IKA JULIANTI ◽

IRNI ISNAYANTI ◽

AGUSTIN R.

Keyword(s):

Antioxidant Activity ◽

Coffea Arabica ◽

Room Temperature ◽

Cold Temperature ◽

Fruit Peel ◽

Arabica Coffee ◽

Facial Mask ◽

Peel Extract ◽

Coffea Arabica L

Objective: The aim of this study was to obtain a peel off gel facial mask preparation from Arabica coffee fruit peel extract that meets the requirements and to determine the antioxidant activity of Arabica coffee fruit peel extract and peel off gel facial mask preparation from coffee fruit peel extract Methods: In this study, three formulations of peel off gel facial mask were made with 3 variations in the concentration of coffee fruit peel extract, namely F1 (1%), F2 (2%), and F3 (3%). Furthermore, the preparation was evaluated for 28 d of storage at room temperature (25-30 °C) and cold temperature (8 °C) which included organoleptic, pH, spreading ability, homogeneity, viscosity, dry time, and antioxidant activity. Results: The results of the evaluation showed that F1, F2, and F3 met the requirements which included organoleptic, pH, spreading ability, homogeneity, viscosity, and dry time. The antioxidant activity of the coffee fruit peel extract was very strong (IC50 17.36 µg/ml). The antioxidant activity in the peel off gel facial mask sample of formula F1 (IC50 75.63 µg/ml) and formula F2 (IC50 50.71 µg/ml) was strong, and for formula F3 was very strong (IC50 21.44 µg/ml). Conclusion: All formulas met the evaluation requirements, arabica coffee fruit peel extract and peel of gel facial mask preparation (F3) have very strong antioxidant activity.

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