Assessment of the antioxidant properties of the most common coffee brews available in the local markets of the western region of Saudi Arabia

Abstract

KEYWORDS ABSTRACTThe purpose of the current study is to determine the antioxidant activity of the most commonly used coffee brews in the Western region of Saudi Arabia. Further, total phenolic and flavonoid contents were measured and antioxidants properties including ferric reducing antioxidant power and ferrous ion chelating activity, DPPH radical scavenging activity, and scavenging of hydrogen peroxide assays were also determined. Results of study revealed that phenolic contents were 741, 835 and 578 µg/ml of gallic acid/2 g of coffee, and the total flavonoid contents were 711, 802, and 828 µg/ml of catechin/2 g of coffee for Nescafé red mug, Turkish coffee and Espresso, respectively. The inhibition percentage of hydrogen peroxide showed highly significant reduction (p<0.001) in Turkish coffee compared to Nescafé red mug. Further, DPPH activity also showed highly significant reduction (p<0.01) in Espresso and Turkish coffee compared to Nescafé red mug, whereas, Espresso showed a highly significant increase (p<0.01) in reducing power activity. Regarding the metal chelating activity, Espresso showed a significant decrease (p<0.05) in metal chelation activity as compared to Nescafé red mug. The current study demonstrated that Nescafé red mug, Turkish coffee and Espresso, were the most consumed coffee types in the Western region of Saudi Arabia according to the survey. These three types of coffee showed high phenolic and flavonoid contents as well as a high antioxidant activity.

Use of electrochemical techniques for determining the effect of brewing techniques (espresso, Turkish and filter coffee) and roasting levels on total antioxidant capacity of coffee beverage

“…Flavonoids modulate a number of biological functions such as anti‐inflammatory and anti‐microbial activities with their ability to terminate free radicals, chelate metal ions, and scavenge free oxygen (Lin et al, 2016). Coffee may prevent cardiovascular diseases (CVD) and Parkinson’s disease, reduce the risk of developing type 2 diabetes and stroke, and prevent the formation of gallstones, Alzheimer’s disease, gallbladder diseases, and gout by reducing the level of uric acid in blood, (Al Doghaither et al, 2017; Ding et al, 2014; Lim et al, 2020). Liver diseases may be avoided by drinking two cups coffee in a day (Ergin et al, 2021).…”

“…Coffee may prevent cardiovascular diseases (CVD) and Parkinson's disease, reduce the risk of developing type 2 diabetes and stroke, and prevent the formation of gallstones, Alzheimer's disease, gallbladder diseases, and gout by reducing the level of uric acid in blood, (Al Doghaither et al, 2017;Ding et al, 2014;Lim et al, 2020). Liver diseases may be avoided by drinking two cups coffee in a day (Ergin et al, 2021).…”

Phenolic compounds profile, neuroprotective effect and antioxidant potential of a commercial Turkish coffee

“…Most consumed coffee types in the western parts of Saudi Arabia [36] have been tested and it was found that the chelating potential of the tested Turkish coffee was much higher than that of the coffee types prepared with different methods The reducing power of an extract is associated with its ability to transfer electrons and is another proof of the presence of antioxidant activity [37]. The reducing power of the water extract of the coffee sample examined is very close to the test standard ascorbic acid.…”