HPTLC Profiles and Antioxidant Activities from Leaves to Green and Roasted Beans of Coffea Arabica
DOI:
https://doi.org/10.18034/mjmbr.v5i1.446Keywords:
Coffea arabica, leaves, HPTLCAbstract
The health benefits of coffee consumption are a very actual research subject, given the fact that is one of the most popular beverages in the world. The majority of the studies are concentrated to coffee beans (green or roasted) chemical composition (the most important non-volatile compounds investigated being phenols and alkaloids) and pharmacological activity. Green coffee is now in the market in the form of food supplements products. In the present, the chemical composition and bioactivity of the leaves occupy a small place in scientific papers.
This research paper investigate, in terms of caffeine, phenolic compounds composition and antioxidant activities, the differences and similarities between hydroalcoholic extracts of Coffea arabica leaves and green and roasted beans. The extracts profiles, determined by HPTLC technique, shows the major phenolic compounds. Through chromatographic fingerprint, the presence and the amount of caffeine in the extracts were also determined. The total phenolic content (TPC) (Folin Ciocalteu method) expressed as gallic acid equivalents decrease from the leaves to green and roasted coffee beans extracts. The IC50 (concentration of sample required to inhibit 50% of the DPPH free radical) was determined by free radical scavenging activity of Dpph. The IC50 values were TPC concentration-dependent. The obtained results show that in the hydroalcoholic extracts of the leaves are almost the same major phenolic compounds as in the green coffee beans extract. Also, the leaves extract have a higher content in total phenols and a better antioxidant activity comparative to the other samples. Therefore, this paper can be the first step for further investigations of coffee leaves extracts, which might have important health beneficial effects and can be a reliable raw material for food supplements industry.
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